Herbed Pita Chips Recipe

Herbed Pita Chips Recipe


Whole wheat pita chips: 5
• Olive oil: 1/4
• Minced garlic: 2 cloves
• Mediterranean seasoning : 1/2 tablespoon
• Italian seasoning : 1/2 tablespoon cur

Cooking steps:
  1. Depending on how large you want your chip cut into wedges. Lay the rough side on a cookie sheet.
    2. Heat oil garlic and all the seasonings in a sauce pan. Brush the pita wedges with the seasoned oil.
    3. Broil on low make sure you watch them
Fall Turkey Chili

Fall Turkey Chili

  • 2 teaspoons olive or vegetable oil
  • 1 large yellow or purple onion, peeled and chopped
  • 2 bell peppers (any color is fine), seeded and diced
  • 3 garlic cloves, peeled and finely chopped
  • 1¼ pound ground turkey or ground chicken
  • 2 to 4 tablespoons chili powder
  • 1½ teaspoon dried oregano
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes, if you like spicy
  • ¼ teaspoon cayenne (if you like spicy)
  • 2 16-ounce cans dark red kidney beans, drained and rinsed well with cold water
  • 1 16-ounce can black beans, drained and rinsed well with cold water
  • 1 28-ounce can diced tomatoes, including the juice
  • 1 28-ounce can tomato puree

1. Put the pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it is hot, add the oil.

2. Add the onion, peppers, and garlic and cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time.

3. Add the turkey (or chicken), a little bit at a time, stirring after each addition until it just starts to turn white.

4. Add the spices and cook, stirring, 5 minutes. Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.

5. Take the lid off and cook uncovered for 30 more minutes. Set aside to cool.

reprinted with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, September 2014

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

  • 3 lbs. Barilla® whole-grain spaghetti
  • 12 oz. arugula
  • ¾ cup almonds
  • ¾ cup pistachios
  • 3 garlic cloves
  • ½ cups + 2 T. olive oil
  • ¾ cup grated Parmesan
  • Salt and pepper, as needed
  • 1½ cups diced heirloom tomatoes
  • 15 fresh basil leaves, julienned

1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).

2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.

3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.

4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.


25 servings

Recipe posted with permission from American Culinary Federation with Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015

Overnight Chocolate Chia Seed Pudding with Berries

Overnight Chocolate Chia Seed Pudding with Berries

  • 1 1/2 cups (360 ml) Almond Breeze Almond Milk Original Unsweetened
  • 1/3 cup (63 g) chia seeds
  • 1/4 cup (24 g) cacao or unsweetened cocoa powder
  • 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted if blending)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • optional: 1/2 tsp vanilla extract
  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If you’re not blending, sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
  2. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  3. Let rest, covered in the fridge overnight for at least 3-5 hours (or until it’s achieved a pudding-like consistency).
  4. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream.
  5. Keep leftovers covered in the fridge for 2-3 days, though it’s best when fresh.

Compliments of JW Marriott Phoenix Desert Ridge, as seen on Celebrity Sweat with Eric the Trainer April 16, 2016

As seen on Spike TV – Barnhouse Nashville Tuna Tataki

As seen on Spike TV – Barnhouse Nashville Tuna Tataki


4-5oz tuna steak, sashimi grade ahi is ideal
1-2oz manzano bananas 
.5 oz shaved coconut chips
1-2oz black radish, sliced as chips
.5 tsp fresh ginger
.5 tsp fresh basil
1 Haas avocado, cubed 
2 Tbsp toasted sesame oil, 
.5 tsp fresh squeezed lime 
.5 tsp minced garlic
Fresh Cowhorn or Serrano for heat
Chinese five spice
Coconut oil spray
Prep: 5 min
Cook: 10 min
Enjoy: anytime minutes


Coat lightly the tuna steaks with 1Tbsp toasted sesame oil.

Salt and pepper to taste. Roast radish chips and shaved coconut on coconut oil coated baking sheet @350 for 7-10 minutes.

Coat generously with Chinese five spice.

Cube avocado and banana.

Mince hot pepper if you like it that way.

Grate ginger or finely chop, the juicier the better.

Muddle and chop basil.

Heat remaining Tbsp of oil on medium high in sauté pan.

With tongs, sear each side of tuna till color change, approx 20 seconds depending on heat source.

Immediately remove and cut into .5 inch slices or cube if desired for texture.

Toss all healthy ingredients with lime juice.

Chopsticks optional. 

Alternate: serve slightly chilled.

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