Chicken, Beef, Pork
Yield – 2 cups
Ingredients
1 cup oil
3/4 cup acid, (citrus juice, tomato juice, vinegar)
2 tablespoons herb blend (Italian blend, chili flakes, Lawry’s salt)
2 tablespoons chopped garlic
Salt and pepper to taste
Directions
Blend all ingredients in blender and pour over protein. Let stand minimum of 1 hour for best flavor, longer if possible, in the refrigerator.
Kathy DuPrez- Culinary & Nutrition Director
Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.
Credentials:
AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College
