Chicken Veggie Avocado Cups
Aug25

Chicken Veggie Avocado Cups

I realize this recipe may look daunting, but you can do it! You will be able to have this meal for dinner, then bring it to work for lunch the following day. Chicken  Veggie Avocado Cups are a tasty meal any time of day. Ingredients: 4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here) 2 garlic cloves, finely chopped 1/2 cup unsalted, roasted almonds, finely chopped 1/2 large red onion, diced 1/2 a bunch asparagus, roasted and diced into small pieces** 1/4 cup fresh basil, chopped 1/4 cup fresh parsley chopped 2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)* salt and pepper to taste Mustard Herb Dressing: 1/3 cup fresh parsley, tightly packed 1/3 cup fresh basil, tightly packed 2 Tablespoons apple cider vinegar 1 Tablespoon gluten-free Dijon mustard 1 teaspoon minced garlic 1/4 teaspoon sea salt 1 Tablespoons extra-virgin olive oil 2 Tablespoons Cannabis Infused Oil fresh ground pepper to tasteInstruction:*To Roast Bell Peppers: Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with oil, set aside.   Cut the peppers in half and clean out the seeds and innards.  Place them on a baking sheet skin side up.   Bake peppers for 15 to 20 minutes.  Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag.  Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”).  Once they have cooled you will be able to peel the skins right off.  What you will have left is a moist, wonderfully cooked pepper. Yummy! **To Roast Asparagus: Toss asaragus in a little olive oil and season with a little salt and pepper. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast.   Remove and allow to cool before cutting into small pieces. For Chicken Salad: Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.   Add the chicken breasts to the pot.   Return the broth to a simmer then cover the pot, and turn off the heat.   Let the chicken steep in the stock for 30 minutes to an hour. While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper. When the chicken breasts are cooked, remove them from the broth and let them...

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Quinoa Marijuana Fruit Salad
Aug25

Quinoa Marijuana Fruit Salad

Quinoa Fruit Salad Quinoa with blueberries, strawberries, mango, and a refreshing honey-lime dressing.  This easy and healthy Quinoa Marijuana Fruit Salad goes well with any summer meal. Ingredients: 1/2 cup quinoa (I used Red Quinoa) 1 cup of water Pinch of salt For the Honey Lime Dressing: Juice of 1 large lime 2 Tablespoons honey 1 Tablespoon Marijuana Infused Coconut OIl 2 Tablespoons finely chopped fresh mint For the Fruit: 1 1/2 cups blueberries 1 1/2 cups sliced strawberries 1 1/2 cups chopped mango Extra chopped mint, for garnish-optional Directions: Using a strainer, rinse the quinoa under cold water.  Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, or until water is absorbed.  Remove from heat and fluff with a fork. Let quinoa cool to room temperature. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined. In a large bowl, combine quinoa, blueberries, strawberries, and mango.  Pour honey lime dressing over the fruit salad and mix until well combined.  Garnish with additional mint, if desired. Serve at room temperature or chilled. Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options! Yield: Serves 6-as a side dish Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes See Non-Medicated Recipe HERE...

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Creamy Avocado Hemp Dressing
Aug25

Creamy Avocado Hemp Dressing

Add a little dressing to your salad and your whole day will go better.  Creamy Avocado Hemp Dressing is quick and easy to make, and tastes incredible! Ingredients: 1 large avocado 1 Tablespoon + 2 teaspoons fresh lemon juice 1/2 cup mayonnaise 1 teaspoon hot sauce 2 Tablespoons extra virgin olive oil 2 Tablespoons Cannabis Infused Oil 2 garlic cloves 3/4 teaspoon salt Directions: Combine all ingredients in a food processor or blender and process until smooth and creamy. Taste and adjust seasonings. Cover and refrigerate. Toss salad with dressing right before serving. Non-Medicated Recipes...

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LOADED MASHED POT-TATOES
Aug25

LOADED MASHED POT-TATOES

An excellent side dish for one of our many BBQ recipes, this loaded mashed pot-tatoes recipe is sure to help you have a great night. Ingredients: 2 cloves of garlic, chopped or pressed 4 large potatoes, peeled and quartered 1 teaspoons of salt 2 Tablespoons cannabis butter 2 Tablespoons unsalted butter 8-ounces sour cream 4-ounces sharp white Cheddar, grated 6 strips of cooked bacon, chopped 2 Tablespoons of Chives or Green Onions Salt and pepper as desired Directions 1. Prepare the roasted garlic by cutting the tops off of the bunch and drizzle about a tbsp of olive oil into the garlic. 2. Wrap in foil and bake in the oven for 40-50 mins. 3. Garlic should be tender and come apart with a fork. 4. Cook potatoes large pot with 1 teaspoon of salt for 10 to 15 minutes or until tender. 5. Drain and return to the pot. 6. Beat with an electric mixer until smooth; adding salt and pepper to taste, butter, garlic and sour cream. 7. With a spatula stir in cheese, bacon, and chives. Serve...

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