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Spaghetti Squash With Chicken, Broccoli, and Cilantro Cream




Cilantro is one of the best foods for heavy metal detoxification. I like to incorporate it in as many recipes as possible. This recipe is so delicious that it had the kids begging for seconds.






For the Spaghetti Squash:

1 small to medium sized spaghetti squash
2 tbsp. olive oil



To start, place the whole squash in the oven and bake it at three hundred and fifty degrees for fifteen minutes. This will make it soft enough to slice through. After fifteen minutes, take the squash out and use a large knife to cut it in half. Scoop the pulp and seeds out with a spoon and then drizzle each half of the squash with the olive oil. Wrap each half in a sheet of aluminum foil and place them on a cookie sheet. Bake the squash in the oven for one more hour at three hundred and fifty degrees.



When the squash comes out of the oven, allow it to cool for ten minutes before unwrapping. After it is unwrapped the meat of the squash can be separated by gently scraping it with a fork and it will resemble spaghetti.


To blanch the Broccoli:

1 lb. broccoli, washed and cut into bite sized pieces
1 tsp. salt



In a medium sized pan, boil approximately eight cups of water with the tsp. of salt. When the water has come to a boil, remove it from the heat, and add the broccoli. Stir the broccoli into the water with a spoon and drain it after one minute.

For the chicken:



1 lb. chicken breasts, cleaned and butterflied
½ stick butter
1 tsp. salt
1 tsp. black pepper
1.tsp garlic powder
1 tsp. onion powder
1 tsp. coriander
1 c. white wine
½ c. heavy cream
2 tbsp. fresh chopped coriander

Melt the butter over medium heat in a large saucepan, add the chicken breasts to the pan and sprinkle the chicken with all of the spices except the fresh cilantro. Cook the chicken for five minutes before turning the breasts over and adding the wine to the pan. Continue cooking the chicken for five more minutes or until almost all of the wine has cooked off. Remove the chicken from the heat and immediately add the cream and cilantro.

For the Sauce:



2 tbsp. butter
3 cloves garlic, minced
1 can chicken broth
2 c. heavy cream
1 tsp. salt
1 tsp. black pepper
1 bunch fresh chopped cilantro (less 2 tbsp. reserved for the chicken)



Melt the butter with the garlic in a medium sized saucepan over medium heat. Cook for two minutes stirring constantly. Add the broth, salt and pepper, and cook for ten minutes stirring occasionally. Add the cream and continue cooking for five more minutes, stirring often. Remove the sauce from the heat and add the cilantro. Allow to sit for five minutes before serving. Enjoy!

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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!