Apple Cider Vinegar Marinades

Here are some simple marinades that use apple cider vinegar.

Simple Apple Cider Vinegar Marinade

• Apple Cider Vinegar
• Sea Salt
• Onion powder
• Garlic, crushed or powdered
• Favorite Herbs, dried
• Pepper
• Boneless, skinless chicken breasts

Directions: This great marinade for chicken works best with boneless, skinless chicken breasts. Cut your chicken breasts into fourths. Place chicken into a zipper lock plastic bag and add apple cider vinegar until the chicken is 3/4 covered. Add salt, pepper, onion powder, garlic and herbs in proportion to how much chicken you are marinating. Ratio should be roughly 1:1:3 onion:garlic:herbs. Seal the plastic bag and shake until well coated. Allow the chicken to marinate in the fridge for 20 minutes.

Steak Marinade

• 1/4 cup apple cider vinegar
• 2 tsp low-sodium soy sauce
• 1/2 tsp stevia
• 1 (approximately 3/4 pound) rib-eye steak
• Salt and pepper
• Olive oil

Directions: Removing any excess fat from your steak. Combine the cider, soy sauce, and sugar in a large zip-lock plastic bag.  Add the steak and place in the refrigerator for at least 45 minutes and up to two hours. Once you've removed your steak, you can use your remaining marinade for a light sauce by bringing it to a boil in a small pan and simmering for about 5 minutes.

Citrus and Mustard Chicken Marinade

• 6 Tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 1/2 Tbsp lime juice
• stevia, to taste
• 3 Tbsp yellow mustard
• 3 cloves of garlic, minced
• 1 1/2 tsp salt
• 6 chicken breasts

Directions: Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken. Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best.  Turn the chicken at least once during this process.  Grill chicken and enjoy!

Tangy Chicken Marinade

• 2 garlic cloves, pressed
• 1/4 tsp paprika
• 1/8 tsp fresh ground black pepper
• 1/3 cup low sodium soy sauce
• 1/3 cup apple cider vinegar
• 16 boneless skinless chicken tenderloins

Directions:
In a large bowl, combine garlic, paprika, black pepper, soy sauce, and apple cider vinegar. Add chicken, cover and marinate overnight. Grill chicken and serve with cauliflower rice, over a salad, or with fajita fixings.

Luck of the Irish Green Shake

A simple tasty treat for St. Patrick's Day.

Ingredients:

• Vanilla Ready Made or Vanilla Drink Mix (prepared)
• Ice Cubes
• Green Food Dye
• Mint Extract
• Fresh Mint Leaves

Directions:

1. Blend the Vanilla drink and ice with a few drops of the dye and extract.
2. Garnish with fresh mint.

If you're in the mood for more Irish fare, try our low carb Irish Stew recipe. You can also dress up your St. Patrick's Day meals with wonderful green veggies like spinach, kale and broccoli.

Irish Stew with Celeriac

A Phase I friendly Irish Stew just in time for St. Patrick's Day!

Ingredients

• 2 lbs beef, cut for stew into 1-inch chunks
• 2 cups celery root, peeled and cut into 1/2-inch pieces
• 2 cups cabbage, shredded
• 2 cups turnip, peeled and cut into 1/2-inch pieces
• 2 cup stalks of celery, cut into 1/2-inch pieces
• 8  ounces beef or chicken broth
• 1 can (8 ounces)  tomato sauce
• 2 tsp chopped fresh thyme
• 1 bay leaf
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/4 cup fresh parsley leaves (chopped just before serving)

Directions

1. In a 6-quart crock pot, combine the meat, celery root, cabbage, turnip, celery,  broth, and all seasonings, except parsley.
2. Stir well, cover, and cook on low about 7 to 8 hours, until meat is fork tender.
3. Just before serving, sprinkle on the fresh parsley to brighten the flavor

Roast Curried Celery Root

This curried vegetable recipe is a warm savoury side dish, perfect for the cold weather.

Ingredients

• 2 cup celery root, cubed
• 1 tlsp grapeseed oil
• 1 tsp ground tumeric
• 1 tsp curry powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 2 tbsp fresh cilantro

Directions

1. Peel and cut celery root into 2 inch cubes.
2. Place in a saucepan with 3 inches of water. Cover bring to a boil then simmer for 5 minutes until just tender. Drain and set aside.
3. Heat oil in large non stick saute pan over medium heat. Saute the cumin, turmeric and curry powder for 1 minute. Add the celery root and saute until cooked. Toss with salt, pepper and cilantro.

White Turnip

Turnip is a vegetable that can cause a lot of confusion. A couple different vegetables go by the name. We'll clear things up for you.

White Turnip

White Turnip
The true turnip, this smaller white and purple root vegetable is easily found in grocery stores.

Rutabaga or Swede - not actually Turnip
This is a much larger, more yellow or orange fleshed vegetable, also commonly called turnip.

Turnip on the left, Rutabaga on the right

Are they really that different?

They do taste a bit different and white turnip is lower on the glycemic index than rutabaga.

What do I do with it?

Turnips have been eaten in the West for centuries. Traditionally, both turnips and rutabagas are boiled and mashed, providing a cheap nutritious dish. Turnip roasts beautifully and can also be sliced thin and baked into chips. Try substituting turnip for potato to reduce the carb count in recipes.

Apple Cider Vinegar Dressings & Celery Root Salad

Apple Cider Vinegar is a flavourful option when making a dressing that tastes more robust than white vinegar without the additional sugars in balsamic or wine vinegar.



Dressings
With these dressings, combine all ingredients except oil first. Then add oil and shake vigorously in a container or blend. If you prefer your dressings a bit sweet, try adding a little stevia or Walden Farms Maple Syrup.

Garlic HerbVinaigrette
This combination is wonderful on green salads (lettuce, spinach, kale, etc).

• 1/2 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1-2 Tbsp dijon mustard
• 2 garlic cloves, minced
• 1 Tbsp fresh herbs or 1-2 tsp dried (basil, oregano, chives, and thyme are all nice)
• generous pinch of sea salt and black pepper

Apple Cider Vinegar Asian Style Dressing
This tart dressing is best used over chopped or spiralized vegetables (turnip, celeriac, celery, radish, cabbage, etc).

• 1/2 cup apple cider vinegar
• 1 Tbsp olive oil
• 1-2 tsp fresh ginger, grated
• 1-2 garlic cloves, minced
• 1 Tbsp soy sauce
• 1/4 fresh basil
• 1/2 tsp cayenne

Coleslaw Dressing
Add oil to vinegar in a ratio of 1 to 2 (e.x. 4 tsp oil to 2 tsp vinegar). Add other ingredients to taste.

• apple cider vinegar
• olive oil
• maple syrup
• yellow mustard
• cayenne

Orange Ginger Dressing
Add oil to vinegar in a ratio of 1 to 2 (e.x. 4 tsp oil to 2 tsp vinegar). Add other ingredients to taste.

• apple cider vinegar
• olive oil
• ginger, grated
• TRUE CITRUS orange (available at LillyPad)
• stevia 

Celeriac Mustard Salad

Try this recipe with our vegetable of the month: celeriac, also known as celery root

Ingredients

• 2 cups celery root (celeriac)
• 1 1/4 tsp salt
• 2 to 3 tsp lemon juice
• 1/4 cup Dijon mustard
• 3 Tbsp hot water
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• Freshly ground white pepper
• 2 Tbsp finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram
• 2 tsp dill pickle, minced

Directions

1. Working quickly, peel the celery root and cut into chunks. Use spiralizer to make into noodles or Grate finely in a food processor fitted with the shredding blade and immediately toss with the salt and lemon juice. Set aside.
2. Place the mustard in a mixing bowl and, while whisking, slowly drizzle in the hot water. When the water is completely incorporated, drizzle in the oil, little by little, until completely incorporated. Add the vinegar, little by little, to form a smooth emulsion and season with white pepper. Stir in the herbs and dill pickle. 
3. Add the dressing to the celeriac, to taste. Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.

Parsley and Paprika Raw Vegetable Paella

This refreshing raw paella has a smoky flavour and makes for a perfect accompaniment to fish or grilled asian dishes.

Ingredients

• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 dash sea salt
• 1/2 cup mushrooms
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce (namashoyu)
• 1 tsp smoked paprika
• 11/2 cups turnip, chopped
• 1/4 cup bell pepper
• 2 tbsp onion
• 1 tsp garlic
• 1/4 cup parsley

Directions

1. Mix apple cider vinegar, soy sauce and paprika. Marinate the the mushrooms in this mix.
2. Pulse turnips, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
3. Stir in parsley, lemon juice and olive oil.
4. Top with drained marinated mushrooms.