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Andrew’s Story

leaky gut syndrome, pain, auto immune diseaseFor many years, Andrew suffered with stomach ailments. He went to numerous doctors, who ran numerous tests delivering no solutions.

Then one day, he spoke to some friends at a farmers’ market who talked about the “Leaky Gut Syndrome.” This lead him and Pamela to do some of their own research into the matter.

Their research led them to a clean eating program. After a six-week detox, they would begin the clean-eating regimen shedding pounds almost immediately, freeing Andrew of stomach pain.

From here, being a chef, Andrew began to experiment with his own quick and easy-to-prepare recipes. What you will find here are gluten-free, clean eating meals using chemical-free, non-GMO ingredients using mostly fish and chicken proteins.

Andrew and Pamela still practice-clean eating today and prepare such for family, friends and retreat guest.

clean eating, halibut, fresh fish, recipe, andrew osborne, chef andrew
Halibut and Green-Corn Polenta

Fresh Halibut and Green Corn Grits aka Polenta

While most of us think of grits being a tummy warmer on colder winter days, they are also enjoyable on a cool summer’s evening especially if you live in the high mountains, like Chef Andrew, or the high deserts of California.

For seafood recipes: Remember if your fish smells when you purchase it, it’s not fresh.


Serves: 6

Preparation time: 10 minutes

Total cooking time: 6 minutes

1 1/2 lb. of Fresh Halibut

1 1/2 tsp. black fresh pepper

1 1/2 tsp kosher salt, divided

1 cup avocado or organic peanut oil

4-6 Tbsp Bob’s Red Mill gluten-free or organic flour

Pat fish dry.

Whisk together flour, black pepper, 2 teaspoons salt in a large bowl.

Add Halibut tossing to coat.

Heat oil in large skillet over medium-high heat.

Fry Halibut until golden brown, crispy and cooked through, approximately 2-3 minutes (depending upon thickness) each side.

Drain on large plate or baking sheet with paper towels.

Serve over grits, garnished with parsley

Green Corn Grits aka Polenta

Serves: 6

Preparation Time: Approx. 10 minutes

Cooking Time: 35 minutes

6 cups water

1 tsp. kosher salt

2 cups Bob’s Red Mill Corn Grits

3 Tbsp. organic butter

1 chopped hot fresh organic green pepper

1/2 cup firmly packed fresh organic cilantro leaves

1/2 cup firmly packed fresh organic basil leaves

2 Tbsp sliced fresh organic chives

If you don’t want to pay organic prices, purchase produce from Mexico. GMO’s are banned in Mexico. However, large production farms do use pest-control chemicals.

Cook grits according to Bob’s Red Mill directions on package.

Stir in butter and salt.

Process pepper, cilantro, basil, and chives in food processor or Ninja until smooth or finely chopped.

Stir into hot grits/Polenta and serve immediately.

Serve with dry Riesling or crisp, charcoal-flavored Chardonnay.


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