flavorgod paleo&glutenfree recipebook

FLAVOR GOD

Licensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:[email protected]

FLAVOR GOD

The Paleo diet is the healthiest way you can eat because it is the only nutritional approach

that works with your genetics to help you stay lean, strong, and energetic! Research has

shown that the modern diet today, full of refined foods, trans fats and sugar, is the root

of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinsons,

Alzheimers, depression and infertility. With that in mind, it is important to always know and

understand what exactly it is you are putting into your body!

There are several things you need when building the best Paleo diet; those include lean

proteins, fruits and vegetables, and healthy fats from nuts, seeds, avocados, olive oil, fish

oil, and grass-fed meat. Lean proteins are essential because they support strong muscles,

healthy bones and optimal immune function. Protein also helps you

feel satisfied between meals.

The Paleo diet has also been proven to improve blood lipids, weight loss, and reduce pain

from autoimmunity. This is because the Paleo diet consists of real, whole foods, by eating

this way you eliminate several preservatives, hidden sugars, sodium, additives, coloring,

artificial flavoring and other harmful ingredients. As a result you also eliminate unnecessary

toxins and consume more nutrients, plus the recipes we have provided for you in this book

are delicious.

Eating strictly Paleo is a challenge, with so many options and modified foods flying off the

shelf today, Flavorgod has compiled delicious Paleo Recipes to help you on your fitness

journey, and guide you in the right direction when it comes to eating clean. Enjoy!

T H E B e n e f i t s O F A

PALEO DIET

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D I R E C T I O N S

I N G R E D I E N T S

BISON BURGER4

Bison is a very lean protein. For optimal flavor, add some sautd onions to the bison burger patties. PREP TIME: 10 minutes COOK TIME: 15 minutes (4 patties)

1lb Bison (ground)

1tbsp @FlavorGod Seasoning

1 Egg

1/2 Onion (diced and cooked)

Skillet

Spatula

Medium sized bowl

1. Beat egg

2. Saute diced onion until translucent

3. Combine all ingredients in a bowl

4. Mix ingredients with Bison meat

5. Form meat into burger patty

6. Cook for about 3-5 minutes on both sides or until internal temperature reaches 160 F

7. Place patty on bun of choice

8. Add your favorite burger toppings

BisonB u r g e r

N E E D E D I T E M S


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7POLISH FOOD - STUFFED CABBAGEBison

B u r g e rLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

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8 POLISH FOOD - TOMATO SOUPChickenB e l l p e p p e r s &


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CHICKEN AND BELLPEPPERS

I N G R E D I E N T S P I S TAC H I O A N D AV O C A D O S AU C E

P I S TAC H I O A N D AV O C A D O S AU C E


D I R E C T I O N S

7

This is a delicious and healthy way to eat chicken! It is smart to bake an entire chicken at the beginning of the week and then portion out for your meals. Be creative and have fun! PREP TIME: 15-20 minutes COOK TIME: 1 hour 30 minutes (3 servings)

1/2 Avocado

1/4 Cucumber

Juice from 2/3 Limes

Handful of Cilantro (or parsley)

8oz Greek Yogurt plain

2tbs @FlavorGod (Garlic Lovers

or Lemon and Garlic)

1/4 Cup Pistachios

Large kitchen knife

Oven

Oven mitt

Baking sheet

Food processor or blender

Kitchen thermometer

2 forks

Cutting board

1. Combine ingredients in food processor

2. Blend until smooth consistency

3. Refrigerate sauce for 20 minutes

ChickenB e l l p e p p e r s &


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CHICKEN AND BELLPEPPERS CONTINUED

I N G R E D I E N T S C H A R R E D B E L L P E P P E R S

C H A R R E D B E L L P E P P E R S


D I R E C T I O N S

8

3 medium sized bell peppers

Large kitchen knife

Oven

Oven mitt

Baking sheet


Kitchen thermometer

2 forks

Cutting board

1. Preheat oven to broil

2. Cut bell peppers in half with large kitchen knife

3. Pull out seeds

4. Place bell peppers on baking sheet and place in oven

5. Broil for 5 minutes

6. Remove baking sheet with oven mitt

7. Note: Keep an eye on bell peppers. They will burn quickly after 5 minutes.



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CHICKEN AND BELLPEPPERS CONTINUED

I N G R E D I E N T S C H I C K E N

C H I C K E N


D I R E C T I O N S

9

3-4 pounds whole chicken

1 medium white onion

1 tablespoon extra virgin olive oil

Large kitchen knife

Oven

Oven mitt

Baking sheet


Kitchen thermometer

2 forks

Cutting board

1. Preheat oven to 425F

2. Cut onion into quarters

3. Remove neck and giblets from cavity

4. Place onion inside chicken

5. Lightly drizzle olive oil on chicken

6. Season chicken with FlavorGod seasoning

7. Place chicken in oven

8. Bake chicken for 15 minutes

9. Drop oven temperature to 370F

10. Bake for 1 hour and 15 minutes

11. 11. Poke chicken with kitchen thermometer to make sure internal temperature is 165F

12. 12. Remove chicken from oven with oven mitt

13. 13. Let chicken cool for 10 minutes

14. 14. Use two forks to separate and shred chicken

15. 15. Fill bell pepper with chicken

16. 16. Drizzle pistachio and avocado sauce


GARLIC PESTO Licensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

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D I R E C T I O N S

10

Healthy Delicious Pizza for SuperBowl Sunday! Look The Cheese on this Pizza is OPTIONAL. This pizza is so good it doesnt need the cheese! The crust of the pizza is coconut, tapioca, eggs and FlavorGod seasoning. PREP TIME: 20 minutes COOK TIME: 45 minutes (2 Pizzas)

1/2 cup fresh basil

1/2 cup fresh spinach

1 tablespoon of FlavorGod

seasoning (lemon or garlic)

4 ounces lemon juice

1/4 cup extra virgin olive oil

2 garlic cloves 1/4 cup almonds

Medium sauce pot

Stove top

Oven

Baking sheet

Parchment paper

Oven mitt

Food processor

1. Blend all ingredients together in blender

S P I N AC H P E S TO


GarlicP E S T O

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28 BRITISH FOOD - FISH N CHIPSGarlic

P E S T O GARLIC PESTO CONTINUED Licensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

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D I R E C T I O N S

12

Garlic

1. Preheat oven to 350 F

2. In medium sauce pot, combine water, FlavorGod seasoning and ghee butter

3. Bring to a boil

4. Take pot off heat and pour in tapioca flour

5. Mix well

6. Let mix cool for 5 minutes.

7. Combine eggs and coconut flour

8. Mix well

9. Separate dough into two balls

10. Place on parchment paper and, with your hand, flatten dough until thin and resembles pizza crust

11. 10. Bake for 35 minutes

12. 11. Take pizza crust out

13. Spread pesto over entire pizza

14. Add your favorite toppings

15. Broil for 8 minutes

2 eggs

1 cup water

1/2 cup ghee butter (grass fed)

or coconut oil

2 tablespoons FlavorGod carlic

seasoning

1 1/2 cup tapioca flour

1/2 cup coconut flour

Medium sauce pot

Stove top

Oven

Baking sheet

Parchment paper

Oven mitt

Food processor

P I Z Z A C R U S T

P I Z Z A C R U S T

P E S T O

FLAVOR GOD

These delicious kabobs are packed full of flavor! This dish is funto make and has a colorful presentation! PREP TIME: 15 minutes COOK TIME: 15-20 minutes (2 servings)


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CHICKEN KABOBS

D I R E C T I O N S



13

ChickenThese delicious kabobs are packed full of flavor! This

dish is funto make and has a colorful presentation! PREP TIME: 15 minutes COOK TIME: 15-20 minutes (2 servings)

Skewers

Grill

Tongs

Medium kitchen knife

One gallon sandwich bag

Medium sized bowl

Small ramekin for sauce

Whisk

1/4 Cup lemon Juice

1/4 Cup Orange Juice

1/2 Cup Extra Virgin Olive Oil

2tbs @FlavorGod seasoning

(any flavor)

Pinch Sea Salt

1. Combine all ingredients in medium bowl and mix unitl one consistency

M A R I N A D E

M A R I N A D E

K A B O B S


FLAVOR GOD

16 ITALIAN FOOD - BASIL PESTOChicken

K A B O B SLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

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CHICKEN KABOBS CONTINUED

D I R E C T I O N S



15

Skewers

Grill

Tongs



Medium sized bowl


Whisk

2 chicken breasts (cut into 1

inch slices)

1 red bell pepper (cut into 1

inch slices)

1 green bell pepper (cut into 1

inch slices)

1 onion (cut into 1 inch slices)

1. 1. Spear onion, red bell pepper, green bell pepper, and chicken until skewer is full

2. 2. Place chicken skewers carefully in marinade bag so as not to put hole in sandwich bag

3. 3. Place entire bag in refrigerator and marinade for 20 minutes

4. 4. Remove bag from refrigerator

5. 5. Place skewers on heated grill for 15-20 minutes or until chicken is no longer pink in middle

6. 6. Use tongs to remove kabobs

7. 7. Season grilled kabobs with FlavorGod seasoning (any flavor)

K A B O B S

K A B O B S

ChickenK A B O B S

CHICKEN KABOBS CONTINUED Licensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

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D I R E C T I O N S



16

Chicken Skewers

Grill

Tongs



Medium sized bowl


Whisk

8 ounces plain greek yogurt

1/4 cup of cucumbers (grated

or diced) and seeds removed

2 tablespoons fresh squeezed

lemon juice

1 teaspoon dill dried or fresh

1/2 tablespoon FlavorGod

lemon and garlic seasoning

1 minced garlic clove

1. Place all ingredients in a medium sized bowl

2. Whisk all ingredients together

3. Spoon sauce into ramekin

T Z AT Z I K I S AU C E

T Z AT Z I K I S AU C E

K A B O B S


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D I R E C T I O N S



17

Fritatta

5 - 6 Eggs

1 Cup Cooked Protein (Bacon,

Chicken)

1 1/2 Cups Veggies (Any

Veggies) mushrooms,

tomatoes, asparagus, spinach,

onions.

1 1/2tbs @FlavorGod

seasonings (any flavor)

1/4 Cup feta cheese (optional)

Cast iron skillet or casserole

dish

Oven

Oven mitt

Spatula

Whisk


2. Beat eggs in bowl

3. Add the rest of ingredients to eggs in bowl

4. Whisk all ingredients together

5. Pour egg mixture into skillet or casserole dish

6. Bake in oven for 15-20 minutes at 400F

7. Remove skillet with oven mitt

8. Use spatula to serve and plate

This is one of the easiest dishes to make and the creative possibilities are endless. Eat this any time! PREP TIME: 5 minutes COOK TIME: 15-20 minutes (2 Servings)


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FRITATTA 25CHINESE FOOD - FRIED RICEFritattaLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

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CHICKEN AND BRUSSEL SPROUTS

D I R E C T I O N S



19

ChickenB r u s s e l S p r o u t s &

This dish is quite easy and allows you to switch up your meal preps. Sometimes the same food gets boring over and over, so its great to be creative. PREP TIME: 10 minutes COOK TIME 20 minutes (4 servings)

2 baking sheets

Spatula

Large mixing bowl

Knife

Cutting board

Oven

Oven mitt

Kitchen thermometer

4-6 chicken thighs

2 cups brussel sprouts

1 sliced onion

1-3 tablespoon FlavorGod

seasonings (your favorite

flavor)

1 tablespoon extra virgin olive

oil

Cashews for garnish

1. 1. Preheat oven to 425F

2. 2. Toss brussels sprouts with seasoning and oil in big mixing bowl

3. 3. On two separate baking sheets add onions, chicken, and FlavorGod seasoning

4. 4. On other baking sheet add brussels sprouts

5. 5. Cook everything for about 20 minutes or until chickens internal temp is 165F

6. 6. Garnish with cashews and squeeze fresh citrus on dish

7. NOTE: Keep an eye on brussels sprouts as they may need to come out before chicken

8. 7. Remove both baking sheets with oven mitt

9. 8. Plate both dishes together

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10 ITALIAN FOOD - SPAGHETTIChickenB r u s s e l S p r o u t s &


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D I R E C T I O N S



21

This dish is delicious! Its all about the proteins and making sure that your meal plans are creative and healthy! All of you athletes out there would love this after a long day work and at the gym. PREP TIME: 15 minutes COOK TIME: 15-20 minutes (2 steaks)

Skillet

Medium size pan

Spatula

Oven

Tongs

Oven mitt

1 avocado

1 head of cauliflower

2 tablespoons fresh minced garlic

4 tablespoons of your favorite

FlavorGod seasoning

3 tablespoons extra virgin olive oil

1/4 cup White wine

1/4 cup parmesan cheese

1. Add head of cauliflower into blender or

food processor and chop until cauliflower is

the consistency of rice

2. Heat pan to high

3. When hot, add 2 tablespoons olive oil

4. Add garlic to pan

5. Stir around until garlic is lightly toasted

6. Add cauliflower and 1 tablespoon olive oil

7. Add 2 tablespoons of FlavorGod seasonings

8. Cook for 4-6 minutes on medium heat

Grass FedS T R I P S T E A K

9. Turn heat off

10. Season with your choice of FlavorGod


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GRASS FED STRIP STEAK 31DESSERTS - CHEESECAKEGrass Fed

S T R I P S T E A K


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D I R E C T I O N S



23

Grilled Chicken

This dish is great for a light and flavorful lunch! PREP TIME: 20 minutes COOK TIME: 25 minutes (4 crepes)

Grill

Tongs

Spatula

Non stick skillet


Medium size kitchen knife

Medium size bowl

Small bowl

1/2 cup fresh basil

1/2 cup fresh spinach

1 tablespoon FlavorGod

Lemon or Garlic seasoning

4 ounces lemon juice


2 garlic cloves

1/4 cup almonds

1. Blend all ingredients together in blender

2. Refrigerate pesto for 20 minutes

C R E P E




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GRILLED CHICKEN CREPE 25CHINESE FOOD - FRIED RICEGrilled Chicken

C R E P E


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D I R E C T I O N S



GRILLED CHICKEN CREPE CONTINUED 25

Grill

Tongs

Spatula

Non stick skillet



Medium size bowl

Small bowl

2 skinless boneless chicken

breasts

1/4 cup fresh lemon jice

1 1/2 tablespoon FlavorGod

Seasoning (your favorite flavor)

1/2 cucumber diced

1/2 tomato diced

1/2 lemon

1/4 cup feta cheese

1. Cut both chicken breasts in half with medium size kitchen knife

2. Place lemon juice into small kitchen bowl

3. Dip chicken breasts into lemon juice

4. Sprinkle with FlavorGod seasoning

5. Preheat grill to medium heat

6. Place chicken onto grill

7. Cook chicken breasts on grill for 7 minutes each side

8. Check to make sure chicken breast is no longer pink inside

9. Dice chicken into cubes

10. Add cucumbers, feta cheese, fresh lemon juice, and tomatoes to medium bowl and mix

11. Add chicken to mixing bowl and toss together

Grilled ChickenC R E P E

G R I L L E D C H I C K E N

G R I L L E D C H I C K E N


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D I R E C T I O N S



GRILLED CHICKEN CREPE CONTINUED 26

Grilled Chicken Grill

Tongs

Spatula

Non stick skillet



Medium size bowl

Small bowl

1 cup canned coconut milk

1 cup tapioca starch/flour

1 egg

1 pinch of sea salt

2 teaspoons FlavorGod

Seasoning (your favorite flavor)

1/2 tablespoon ghee butter or

regular butter

1. Combine all ingredients, except butter, into bowl

2. Whisk till blended together

3. Heat non-stick skillet on medium heat

4. Add butter to skillet

5. When pan is hot add about 1/2 cup of crepe mix to pan

6. Spread crepe mix on the pan by tilting pan back and forth

7. Cook for 2 minutes

8. Flip crepe


10. Place crepe on dinner plate and fill with grilled chicken mix

11. Drizzle spinach pesto on top of crepe

C R E P E

C R E P E

C R E P E


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M O N G O L I A N B E E F

M O N G O L I A N B E E FI N G R E D I E N T S

D I R E C T I O N S

27

Mongolian

This dish is so much fun to make! Normally when you order this at a restaurant, it would come with a ton of refined sugar! This is a healthier alternative that remains delicious! PREP TIME: 15 minutes COOK TIME: 15 minutes (4 servings)

Stove top

Medium sized kitchen knife

Cutting board

Spatula

Rice cooker

Medium-size skillet

Medium-size bowl

1 1/2 pounds fank steak (grass

fed)

1/2 cup asparagus (cut into

1-inch pieces)

1/4 cup water

1 tablespoon honey

1 tablespoon FlavorGod garlic

seasoning

1 teaspoon minced ginger

2 teaspoons minced garlic

3 tablespoons coconut oil

1/4 cup scallions, diced for

garnish

1. Cut steaks into 1-inch by 1-inch squares

2. NOTE: Cut steak against the grain

3. Add 1/2 tablespoon coconut oil in skillet

and heat on high

4. Once oil is hot, add ginger and garlic.

5. Cook for 1 minute.

6. Add coconut aminos, water, honey, and

1/2 tablespoon FlavorGod Garlic seasoning

7. Boil for 3 minutes

8. Turn off heat

9. Pour sauce into heat bowl

10. Lightly dust steak pieces with tapioca starch

(very light coating)

11. In same skillet, heat 1 1/2 tablespoons coconut

oil over high heat

12. Once oil is hot (but before it smokes) add beef

and asparagus

B E E F

13. Saut for 1 minute on each side

14. Remove meat, asparagus and oil out of skillet and drain in metal

colander

15. Season meat and asparagus with 1/2 tablespoon FlavorGod

garlic seasoning

16. Wipe skillet

17. Heat skillet up once more andcombine all ingredients: meat,

asparagus, and sauce

18. Cook for 2 minutes until sauce coats meat and thickens

FLAVOR GOD


FLAVOR GOD

MONGOLIAN BEEF 31DESSERTS - CHEESECAKEMongolian

B E E FLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

FLAVOR GOD


R I C E

R I C EI N G R E D I E N T S

MONGOLIAN BEEF CONTINUED

D I R E C T I O N S

29

Stove top


Cutting board

Spatula

Rice cooker

Medium-size skillet

Medium-size bowl

1 cup rice

1/2 tablespoon ghee butter

1 1/2 FlavorGod garlic

seasoning

Scallions

Water

1. Place 1 cup rice in rice cooker

2. Pour 2 cups water in rice cooker

3. Cook until complete

4. Remove rice and place into medium-size bowl

5. Add ghee butter, FlavorGod Seasoning and scallions to bowl

6. Mix all ingredients in bowl

7. Plate rice and add Mongolian beef

MongolianB E E F

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D I R E C T I O N S


I N G R E D I E N T S PA N R OA S T E D R I B E Y E S T E A K

PA N R OA S T E D R I B E Y E S T E A K

PAN ROASTED RIBEYE STEAK 30

This delicious rib-eye steak is a great way to pack tons of protein into a meal. The FlavorGod seasonings brings more flavor out of the steak and adds taste to the fries. PREP TIME: 10-15 minutes COOK TIME: 30 minutes

Oven

Oven mitt

Cast iron skillet

Baking shreet

Medium size kitchen knifet

Paker towels

Aluminum foil

Parchment paper

2 1-pound 1-inch thick rib-eye

grass fed steaks

1 tablespoon ghee butter or

extra virgin olive oil


Everything Seasoning


2. Take steaks out of refrigerator and pat dry with paper towel

3. Season both sides of steak with FlavorGod Everything Seasoning

4. Let steaks sit for 10 minutes

5. In a cast iron skillet, heat ghee butter or oil on high

6. Pan sear both sides of steak for 90 seconds

7. Place skillet with steak in oven for 8 minutes

8. Pull steaks out of oven with oven mitt

9. Remove steaks from skillet and place on aluminum foil

10. Season liberally with FlavorGod Everything Seasoning

Pan RoastedR I B E Y E S T E A K


FLAVOR GOD

31DESSERTS - CHEESECAKEPan RoastedR I B E Y E S T E A KLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

FLAVOR GOD

D I R E C T I O N S


I N G R E D I E N T S B A K E D PA L E O F R I E S

B A K E D PA L E O F R I E S

PAN ROASTED RIBEYE STEAK CONTINUED32

Pan Roasted Oven

Oven mitt

Cast iron skillet

Baking shreet

Medium size kitchen knifet

Paker towels

Aluminum foil

Parchment paper

2 cups thinly sliced butternut

squash

1 tablespoon FlavorGod Garlic

Lovers seasoning

1/4 tablespoon extra virgin

olive oil

1. Use paper towel to smear oil over entire baking sheet

2. Lay butternut squash slices on baking sheet

3. Sprinkle FlavorGod seasoning over butternut squash

4. Bake for 30 minutes in oven at 425 F

5. Flip fries over every 7.5 minutes avoid soggy fries

6. Remove fries from oven with oven mitt

7. Place fries on top of steaks

R I B E Y E S T E A K


FLAVOR GOD

PINEAPPLE FRIED RICE

I N G R E D I E N T S P I N E A P P L E F R I E D R I C E

P I N E A P P L E F R I E D R I C E


D I R E C T I O N S

33

Pineapple

This dish is soy free! I love doing fried rice for the kids because its so easy and you can throw so much stuff in, even left overs. The chicken and shrimp in this dish were left overs. PREP TIME: 15 minutes COOK TIME: 30 minutes (4 people)

1 pineapple

NOTE: Consult internet for

proper cutting of pineapple

1/2 cup diced onion

1 cup cooked chicken

1/2 cup cooked shrimp

cooked brown rice

2 eggs

1 tablespoon FlavorGod Garlic

Lovers seasoning

4-6 ounces coconut aminos (a

soy based sauce)

1/2 cup any veggies

3 tablespoon ghee butter

Spoon

Large skillet or wok

Spatula

Medium sized knife

Cutting board

1. Heat 1 tablespoon ghee butter in medium pan

2. Add onion

3. Cook for 4 minutes on medium heat

4. Add rice and veggies


6. Add coconut aminos and FlavorGod garlic seasoning


8. Add all cooked proteins, including egg, and cook until egg is white and mix well into fried rice.

F R I E D R I C E


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22 FRENCH FOOD - FILET MIGNONPineapple

F R I E D R I C ELicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

FLAVOR GOD

PINEAPPLE FRIED RICE CONTINUED

I N G R E D I E N T S B R O W N R I C E

B R O W N R I C E


D I R E C T I O N S

35

2 cups rice

4 cups water

Spoon

Large skillet or wok

Spatula

Medium sized knife

Cutting board

1. Pour water in pot

2. Bring pot to boil

3. Cover pot and turn heat on low

4. NOTE: Removing lid from pot affects proper cooking of rice

Pineapple F R I E D R I C E


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22 FRENCH FOOD - FILET MIGNONPistachio R O A S T E D C H I C K E NLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

FLAVOR GOD

PISTACHIO ROASTED CHICKEN

D I R E C T I O N S



37

When you cook this dish, your house will be filled with amazing aromas letting everyone know that it is time for a delicious meal PREP TIME: 10 minutes COOK TIME: 1 hour 20 minutes (4 servings)

Medium size oven safe

casserole dish

Large mixing bowl

Oven

Oven mitt

3 chicken quarters

2 tablespoons FlavorGod Garlic

Lovers

2 tablespoons FlavorGod

Everything seasoning

1 cup sweet cubed potato

1 cup butternut cubed squash

2 shallots or 1 diced onion

1/2 cup pistachios (or your

favorite nut)

2 tablespoons extra vigrgin

olive oil or coconut oil


2. Rub olive oil on chicken quarters and season with FlavorGod seasonings

3. Combine remaining ingredients into big mixing bowl

4. Toss with coconut oil or extra virgin olive oil and both FlavorGod seasonings

5. Place all ingredients in casserole dish

6. Bake for 1 hour 20 minutes or until internal temperature of chicken is 165F

7. Remove casserole dish carefully from oven with oven mitt

8. Poke chicken. If juices run clear, the chicken is done

9. Plate chicken and sides

10. Sprinkle extra FlavorGod seasoning on dish

Pistachio R O A S T E D C H I C K E N

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22 FRENCH FOOD - FILET MIGNONSauteedS H R I M P

Sauteed


FLAVOR GOD

SAUTEED SHRIMP

D I R E C T I O N S


I N G R E D I E N T S AV O C A D O P E S TO

AV O C A D O P E S TO

39

Sauteed

Each ingredient is a star in this dish. They are amazing on their own and when mixed together, your plate comes alive! To make this dish Paleo, take out the brown rice. PREP TIME: 15 minutes COOK TIME: 25 minutes (2 servings)

Rice cooked

Medium skillet

Spatula


Medium sized knife

Cutting board

Medium sized bowl

1 cup fresh basil

1/2 avocado

1 tablespoon FlavorGod Lemon

& Garlic seasoning

4 ounces fresh lemon juice


3 garlic cloves 1/4 cup raw

almonds

1. Blend all ingredients in a food processor for about 4 minutes.

2. Refrigerate for 20 minutes

S H R I M P


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SAUTEED SHRIMP CONTINUED

D I R E C T I O N S

D I R E C T I O N S




C I L A N T R O B R O W N R I C E

S AU T E E D S H R I M P

S AU T E E D S H R I M P

C I L A N T R O B R O W N R I C E

40

Sauteed Rice cooked

Medium skillet

Spatula


Medium sized knife

Cutting board

Medium sized bowl

1 cup brown rice

2 cups water

1 tablespoon ghee butter

Juice from 1/2 lime 2

tablespoons finely chopped

cilanto

1/2 tablespoon your favorite

FlavorGod seasoning

1/2 pound medium size

deveined and shelled shrimp

1 tablespoon ghee butter or

extra virgin olive oil

2 tablespoons fresh lemon juice

1. Add water and brown rice to rice cooker

2. Cook until rice is complete and timer goes off

3. Place rice in medium sized bowl

4. Add remaining ingredients to bowl

5. Toss all ingredients together

1. Heat ghee butter or olive oil in pan on medium heat

2. Saut shrimp in ghee butter or oil for 6 minutes or until shrimp turns pink

3. Add fresh lemon juice

4. Place shrimp on cilantro rice

5. Drizzle avocado pesto over entire dish

S H R I M P


FLAVOR GOD

SHRIMP AND SCALLOP SCAMPI

D I R E C T I O N S


I N G R E D I E N T S S H R I M P A N D S C A L LO P S C A M P I

S H R I M P A N D S C A L LO P S C A M P I

41

Shrimp & Scallop

This was so good! I used ghee butter to make the sauce and white wine. You can substitute the ghee(butter) for olive oil and you dont have to use wine. PREP TIME: 10 minutes COOK TIME: 25 minutes (3 servings)

Rice cooker

Sautee pan

Wine opener

White wine Chardonnay

Spatula


1/2lb Shrimp (wild) (peeled) I

leave tail on for looks

A few Scallops

2/3tbs Ghee Butter (organic,

grass fed butter)

2tbs of Garlic (minced)

2tbs @FlavorGod Seasoning

1/2 Lemon Juice

1/4 Cup White Wine

(chardonnay)

1. In a pan, cook shrimp on medium heat in1/2 tablespoon of olive oil

2. Cook one side for three minutes, then flip over and add 1/2 the garlic

3. Cook other side of the shrimp for 2 minutes and remove for plating

4. Add the rest of your olive oil, minced garlic, and scallops to pan

5. Cook scallops 3 minutes on 1 side

6. After 3 minutes, flip scallops over and add Chardonnay, fresh lemon juice, FlavorGod seasonings and cooked

shrimp

7. Cook all ingredients together for 3 minutes on high heat

8. Place on steamed brown rice

9. Garnish with fresh basil

S C A M P I


FLAVOR GOD

22 FRENCH FOOD - FILET MIGNONShrimp & Scallop

S C A M P I SHRIMP AND SCALLOP SCAMPI CONTINUEDLicensed to James Reyes of 654 North Ash Meadow Drive, Walnut, CA - 91789, United States. Email address:

[email protected]

FLAVOR GOD

D I R E C T I O N S


I N G R E D I E N T S S H R I M P A N D S C A L LO P S C A M P I

S H R I M P A N D S C A L LO P S C A M P I

SHRIMP AND SCALLOP SCAMPI CONTINUED43

Rice cooker

Sautee pan

Wine opener

White wine Chardonnay

Spatula


Cutting board

1 cup rice (uncooked)

2 cups water

1. Add rice to rice cooker

2. Add 2 cups water to rice cooker

3. Cook rice until timer goes off

Shrimp & Scallop S C A M P I


FLAVOR GOD

SHRIMP AND WATERMELON CEVICHE

D I R E C T I O N S



44

This amazing dish is great to eat after a workout! It packs tons of flavor and its colorful presentation will definitely catch eyes. PREP TIME: 10 minutes COOK TIME: 6 minutes (1 serving)

2 tablespoons olive oil

1/4 pound boiled shrimp


Lemon and Garlic seasoning

1 avocado diced

1/2 cup watermelon

1/4 cup fresh, finely mined

cilantro

1/4 cup diced tomatoes

2 limes juiced

1/4 cup diced red onion

Mason jar


Cutting board

Boiling pot

Spatula

Metal slotted spoon

Medium size bowl

1. In a large bowl, toss cooled shrimp, avocado, watermelon, tomatoes, red onion, cilantro, lime juice and

FlavorGod seasoning until completely mixed

2. Put mixture in mason jar

3. NOTE: you can also add diced celery

Shrimp & Watermelonc e v i c h e

FLAVOR GOD


FLAVOR GOD

22 FRENCH FOOD - FILET MIGNONShrimp & Watermelon

c e v i c h e


FLAVOR GOD

SHRIMP AND WATERMELON CEVICHE CONTINUED

D I R E C T I O N S

I N G R E D I E N T S B O I L E D S H R I M P

B O I L E D S H R I M P


46

Shrimp & Watermelon

1/4 pound of medium sized

de-veined and shelled shrimp

Ice

Mason jar


Cutting board

Boiling pot

Spatula

Metal slotted spoon

Medium size bowl

1. Bring water to a boil in a large boiling pot

2. Boil shrimp for 1-2 minutes

3. NOTE: Watch shrimp carefully so as to not overcook

4. Remove shrimp with slotted spoon and place into medium bowl full of ice

5. Let shrimp sit on ice until cool

c e v i c h e

FLAVOR GOD

Shrimp


FLAVOR GOD

SHRIMP KABOBS 47

Shrimp

These delicious kabobs are easy to make. Its always a good idea to make cooking fun and colorful! PREP TIME: 15 minutes COOK TIME: 10-15 minutes (2 servings)



1/4 Cup-Lemon Juice

1/4 Cup-Orange Juice

3tbsp Extra Virgin Olive Oil


(any flavor)

Pinch Sea Salt

1/4 Cup-Lemon Juice




(any flavor)

Pinch Sea Salt

K a b o b s

F O R M A R I N A D E

F O R M A R I N A D ED I R E C T I O N S

1. Mix all ingredients into medium sized bowl

2. Pour marinade in large sanwich bag


FLAVOR GOD

22 FRENCH FOOD - FILET MIGNONShrimp

K a b o b s

Shrimp


FLAVOR GOD

SHRIMP KABOBS CONTINUED 49

ShrimpN E E D E D I T E M S


1/4 Cup-Lemon Juice




(any flavor)

Pinch Sea Salt

1/2 pound large shrimp de-

veined and shelled

1 red bell pepper (cut into 1

inch slices)

1 green bell pepper (cut into 1

inch slices)

1 onion (cut into 1 inch slices)

K a b o b s

K A B O B S

K A B O B SD I R E C T I O N S

1. Preheat grill to medium heat

2. Spear onion, red bell pepper, green bell pepper, and shrimp until skewer is full

3. Place finished skewers carefully in bag to avoid breaking bag

4. Refrigerate for 10 minutes

5. Remove from refrigerator

6. Place skewers on heated grill

7. Cook marinated kabobs for 10 minutes or until shrimp have been cooked thoroughly

8. Use tongs to remove kabobs and plate

9. Season grilled kabobs with FlavorGod seasoning


FLAVOR GOD

2 POLISH FOOD - DUMBLINGSPancakes


FLAVOR GOD

PANCAKES

D I R E C T I O N S



51

B a n a n a & D a r k C h o c o l a t ePancakes

This pancake recipe is great for the health nuts and the foodies! PREP TIME: 10 minutes COOK TIME: 5 minutes (2 servings)

Blender or food processor

Non-stick pan

Spatula

1 banana

2 eggs

1/4 cup almond milk (or coconut

milk)

1 1/4 cup almond flour

1/4 cup coconut flour

pinch of sea salt

pinch of baking soda (gluten-

-free)

1 tablespoon coconut oil for

cooking

Optional (pistachios, raspberries,

bananas, dark chocolate, honey)


2. Combine remaining ingredients in blender or food processor

3. Add eggs to dry ingredients and mix together

4. Add coconut oil to pan

5. Scoop ingredients onto pan

6. Cook pancakes until golden on both sides

7. Garnish with pistachios, raspberries, bananas, and drizzle with honey

8. Add extra dark chocolate pieces


FLAVOR GOD

TRIPLE FRUIT WAFFLES

D I R E C T I O N S



52

These waffles are easy and fun! Blueberries and bananas sweeten the tasty, batter. PREP TIME: 10 minutes COOK TIME: 10 minutes (6 waffles)

Waffle maker


Large spoon

1 banana

1/2 cup fresh or frozen

blueberries

1/4 cup coconut flour or

almond flour

1 1/2 cup tapioca flour

2 eggs

3/4 cup almond milk

Pinch of baking soda

Pinch of sea salt

Garnish ( cinnamon, honey,

strawberries, blueberries,

coconut cream)

1. 1. Mix all dry ingredients in a blender or food processor

2. 2. Beat eggs in bowl

3. 3. Pre-heat waffle-iron to manufacturers directions

4. 4. Add eggs to dry mixture and blend until smooth consistency

5. 5. Ladle or scoop batter in waffle-iron according to manufacturer

6. 6. Cook until golden on both sides

7. 7. Remove from iron and stack on a plate

8. 6. Garnish with fresh strawberries, fresh blueberries, and a dollop of coconut cream

9. 7. Sprinkle cinnamon and drizzle honey over waffles

Triple Fruitw a f f l e s

FLAVOR GOD


FLAVOR GOD

22 FRENCH FOOD - FILET MIGNONTriple Fruit

w a f f l e s


FLAVOR GOD

D I R E C T I O N S



BREAKFAST WAFFLE 54

Breakfast

This sweet or savory recipe is great for the health conscious person as well as the foodie! Breakfast should be fun! PREP TIME: 15 minutes COOK TIME: 15 minutes (2 people)

2 Eggs

1/2 cup - Coconut Flour *

1/2 cup - Almond Flour *

1/2 cup - Tapioca Flour *

1/2 cup - Almond Milk

(Savory Pancake) Add Optional

1tbsp @FlavorGod seasoning

to the batter.

(Sweet Pancakes) Add

Optional 1 banana to the

batter.

Waffle maker

Spatula

Medium sized skillet


Cutting board

Food processor

Small/medium bowl

1. Mix all dry ingredients in a blender or food processor


3. Pre-heat waffle-iron to manufacturers directions

4. Add eggs to dry mixture and blend until smooth consistency

5. Ladle or scoop batter in waffle-iron according to manufacturer

6. Cook until golden on both sides

7. Remove from iron and stack on a plate

8. Add your favorite breakfast items to waffles and stack together

W a f f l e


FLAVOR GOD

BreakfastW a f f l e


FLAVOR GOD

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