These are some our personal recipes and we have used them over the years with praise. Aside from being delicious, these recipes are very nutritious and low in fat. If you have a recipe that you would like to see posted, send us an email.

Beer Can Chicken 1 large whole chicken 1- 24oz beer can rosemary, garlic powder pepper, salt and lemon zest empty about half the beer from the 24oz can. wash chicken and run cavity with rosemary, salt, pepper and garlic powder. Place chicken in large bowl and rub ingredients all over exterior. Put some of the rosemary under skin also. place in refrigerator for a couple of hours.  After marinating place chicken butt first over beer can filling its cavity.  Place chicken with its beer can inserted upright on a cast iron pan, propping it up as best as possible. Place in hot grill and cook high heat for 45 minutes. Open grill and place foil over top of chicken and cook another 45 mins on a low heat. After that remove foil and cook on high heat again for 5 minutes. Turn off grill and wait 10 minutes. Remove and serve.   You will agree this is the best tasting and juiciest chicken in the world

Audi's Chicken Fajita Wraps Cut up chicken strips and marinate them in chili powder for a couple of hours. Cut up a bunch of banana, some grilling peppers maybe a couple of jalapenos and a onion in strips. Cook in a cast iron pan in olive oil.   Set aside. Cook chicken strips in oil till done.   Mix both together and cook  for another minute or so.   Get out the taco shells or some flour fajitas. Fill with chick mix, some cheese, salsa, and lettuce.

Kohlrabi Slaw Slaw:  2 cups grated kohlrabi  2/3 cups thinly sliced fennel  2 slices bacon  1/2 cup basil leaves  1/3 cup chopped walnuts  Dressing:  1 egg yolk  1 tbsp lemon juice  1 tsp ground mustard  3 Tbsp olive oil  Pepper  Use a food processor or hand held blender to combine the egg yolk, lemon juice, and mustard. Add olive oil and pepper; mix well. Meanwhile, grill the bacon until it is fairly crisp. Break it into pieces. Remove the stems and grate the kohlrabi. Combine the kohlrabi and fennel in a bowl, then add the dressing and mix well until the vegetables are well coated. Add more pepper if desired, then toss the basil thru the salad. Top with the bacon bits and walnuts. This makes a great side dish, or you can serve it topped with baked fish. I like to serve it with walnut baked cod.

Audi's Tomato Salad 4 large very ripe tomatoes sliced & cut in quarters 4 minced garlic cloves 4 talespoons dried basil 1 tablespoon dried oregano 1/2 teaspoon sea salt 1 cup apple cider vinegar 1/2 cup honey Stir all ingredients together. Let sit in fridge 1 hour before serving. Add more vineager or honey to taste.

Chicken Basil with Rosemary 1lb chicken breast cut up in 1 inch pieces 1/2 cup olive oil 6 sliced garlic cloves 4 cups thin sliced 1 inch pieces zuchinni 4 cups fresh basil cut up large pieces 1/4 cup fresh rosemary 1/2 cup parmesean cheese 1 cup crumbled goat cheese 1 cup cut up tomatoes Salt to taste In skillet heat oil add chicken and salt cook till done.  Add remaining ingredients except cheeses till done. Add parmesean cheese cook 2 minutes turn off heat crumble goat cheese on top.  Serve as is or over angel hair.

Miracle Earth Juice 2 beets 1 lb carrots 1 lemon peeled 3 apples 1 bunch parsley Peel and clean all the vegatables.  Cut up for your juicer.  Put parsley in first and alternating between carrots and the parsley.  Then juice remaining vegies.  Drink and notice the energy in just a couple of days.

Delicious Root browns 3 large potatoes sliced 2 sweet potatoes sliced  3 parsnips sliced 1 chopped onion 5 chopped garlic cloves 1 tsp rosemary, Salt, pepper, Olive oil In large skillet heat oil, add potatoes cook turning frequently for 10 minutes.  Add sweet potatoes and parsnips.  Cook for another 10 mins.  Add  remaining ingredients and Cook until done.

Butternut squash Cut squash lengthwise.  Remove seeds.  Salt, honey, brown sugar, nutmeg butter each piece. Place in pan with some water on bottom. Cover with foil and bake at 400 till done.