May 29, 2020

MEDITERRANEAN ROASTED CHICKEN WITH TURMERIC & FENNEL

Turmeric has some major anti-inflammatory powers. Recent studies show that turmeric has anti-inflammatory properties that support the immune system. It’s great to cook with and adds a beautiful colour to any dish. INGREDIENTS
  • 1/2 cup extra virgin olive oil
  • 1/2 cup dry white wine
  • 1/2 cup orange juice
  • 1 lime, juice of
  • 2 tbsp yellow mustard
  • 3 tbsp brown sugar, more for later
  • 1 tbsp garlic powder
  • 3/4 tbsp ground turmeric spice
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • Salt and Pepper
  • 1 large fennel bulb, cored, sliced
  • 1 large sweet onion, sliced into half moons
  • 6 pieces bone in, skin on chicken (chicken legs or breasts, or a combination)
  • 2 Oranges, unpeeled, sliced
  • 1 lime, thinly sliced (optional)
METHOD
  1. Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
  2. In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika, salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
  3. Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
  4. Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours.
  5. When ready, preheat the oven to 240 degrees C. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
  6. Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 75 degrees C.
NOTES:
  • Served best with rice
  • If you don’t have time you can skip the marinade time in the fridge.
  • Enjoy on a cold night with good friends and family

Spinach, Bacon & Cheese Scramble

August 27, 2025
Spinach, Bacon & Cheese Scramble 1 serving | 10 minutes Ingredients 2 eggs 2 slices Bacon, Cooked (chopped) Sea Salt & Black Pepper (to taste) 1/2 tsp Extra Virgin Olive Oil 3 cups Baby Spinach 1 1/2 ozs Cheddar Cheese (shredded) Method In a small bowl whisk the eggs and add the bacon. Season with salt and pepper. Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Dairy-Free: Omit the cheese or use a vegan cheese. No-Pork: Omit the bacon. Nutrition Facts ​ ​ Amount per 2 servings​ 442 calories 32gs protein 5gs carb 33gs fat

Freedom Bulletin #295

August 22, 2025
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Beef & Napa Cabbage Stir Fry

August 13, 2025
Beef & Napa Cabbage Stir Fry 2 servings | 15 minutes Ingredients 12 ozs Extra Lean Ground Beef 1/4 tsp Sea Salt (divided) 1 cup Matchstick Carrots 1 cup Broccoli (chopped into small florets) 4 stalks Green Onion (chopped, plus more for garnish) 1 Garlic (clove, minced) 1 tbsp Ginger (fresh, grated) 4 cups Napa Cabbage (finely sliced) 2 tbsps Coconut Aminos 1 tbsp Apple Cider Vinegar Method Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan. Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender. Stir in the green onions, garlic, and ginger. Cook for one more minute. Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted. Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through. Serve topped with more green onions (optional) and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months. Serving Size: One serving is approximately 2 1/2 cups. More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef. Additional Toppings: Cilantro or Thai basil. Nutrition Facts ​ ​ Amount per 2 servings​ 723 calories 80gs protein 48gs carb 24gs fat