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Thai Chicken

Ingredients

  • 2 lbs chicken boneless skinless breasts (organic)
  • 1 cup soy sauce or coconut sap (preferred)
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp sesame oil
  • 1 tbsp coconut nectar
  • 1 cup chicken broth
  • 1 tsp hot chili flakes
  • 3 tbsp crunchy peanut butter
  • 1/3 cup green onions, chopped
  • handful fresh cilantro, chopped

Instructions

  1. Rinse and pat dry chicken. Slice chicken into quarter-inch sizes and set aside
  2. Add sesame oil with garlic and ginger to your frying pan or wok on medium – high heat. Cook for 10 minutes or until fragrant
  3. Add chicken and cook until you don’t see anymore pink
  4. Mix in the sugar with chili sauce and let cook for approx 5 minutes.  Combine soy sauce, chicken broth and peanut butter; allowing the sauce to come to a slight boil. Cook for another 15 minutes until the sauce thickens slightly.
  5. Garnish with fresh cilantro and green onions. Serve over rice or rice noodles with mixed vegetables (carrots, white onion & green pepper)
  6. Enjoy!

Yield: 4-6

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Quinoa Pasta with Chicken & Roasted Vegetables

Ingredients

  • 2 227 grams (boxes) quinoa fussilli pasta
  • 2 skinless, boneless chicken breasts cut into bite-size pieces  (preferably organic)
  • 1 can tomatoes, crushed (organic)
  • 1 cup shredded cheddar cheese (organic)
  • 1 cup water
  • 4 tbsp apple cider vinegar
  • 1 tbsp raw agave syrup
  • 1/3 cup olive oil
  • 1 tbsp paprika
  • 4 tbsp dried mixed Italian herbs ( rosemary, thyme, basil, oregano & sage)
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • 8 fresh mushrooms, cut into quarters
  • 2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Bring a large pot of lightly salted boil water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well and set aside while the vegetables and chicken are cooked
  2. In a large bowl, mix together 2 garlic cloves minced, onions, zucchini, red pepper, mushrooms, olive oil with 2 tbsp dried herbs and 1 tsp sea salt. Transfer to a 9×13 inch casserole dish and put into the oven roasting the vegetables for 20- 25 minutes, occasionally stirring so they don’t stick to the dish
  3. While the vegetables are cooking, heat a large nonstick skillet with coconut oil on medium-high heat. Add chicken with 1 tsp sea salt, paprika and 2 tbsp dried herbs. Cook for 5 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce, apple cider vinegar, agave and water; bring to boil. Reduce heat to low; simmer 10 minutes or until chicken is cooked through with sauce
  4. Remove roasted vegetables from oven. Add the cooked noodles, sauce and cheese in with the vegetables and mix.
  5. Bake at 350 degrees F for 45 minutes

Yield: 6-8

Bison Soft Tacos with Tzatziki

Ingredients

  • lb ground bison
  • 4 (10 – inch) Soft spelt tortilla shells
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp worcestershire sauce (organic)
  • 1/2 tsp agave
  • 1 tbsp apple cider vinegar
  • 1 tbsp coconut oil

Fixings

  • Mixed greens
  • Mozzarella, grated
  • Salsa – select for recipe
  • Tzatziki – select for recipe

Instructions

  1. Heat coconut oil in a non-stick frying pan over medium heat. Add garlic and onion. Cook until fragrant
  2. Add bison. Cook, stirring with a wooden spoon to break up meat, for 5 minutes or until browned
  3. Add chili powder, cumin, cayenne pepper, garlic salt and paprika. Cook for another 10 minutes, until the spices are well combined with the bison.  Add worcestershire sauce, agave and apple cider vinegar. Cook for another remaining 15 minutes. Remove from heat
  4. Heat tortillas in a hot cast-iron skillet, turning frequently until warmed thoroughly
  5. Spread each tortilla with 2 1/2 tablespoons of mince bison mixture into each shell. Top with mixed greens, cheese, salsa and Tzatzki
  6. Serve

 Yield: 4

Herb Roasted Chicken Breast

The smell of garlic and fresh herbs cooking in the oven is heavenly. Especially, while relaxing at home with the family on a cool crisp winter evening. Curl up on the cozy couch and wait in anticipation of your first bite into this delicious and tender chicken dinner. If you like gravy, I  recommend you make a gravy from the juices of the chicken. Either way it will taste yummy!

Ingredients

  • 4 pieces boneless & skinless chicken breast (preferably organic or antibiotic free)
  • 4 garlic cloves, minced
  • 3 tbsp paprika
  • 3 lemons, juiced
  • 1/2 cup olive oil
  • 2 tsp oregano, dried or fresh
  • 2 tsp onion powder
  • 1 handful fresh basil, chopped
  • sea salt

Gravy

  • 1/2 cup chicken broth
  • 2 tsp spelt or rice flour
  • 1/4 cup hot water

Instructions

  1. Preheat oven 350 degrees F. In a medium size shallow bowl, add garlic, paprika, lemon, olive oil, oregano and onion powder. Mix all ingredients together. Place all 4 pieces of chicken into the mixture and bath the chicken in sauce
  2. Set aside and let marinade while your oven preheats and you prepare the rest of your meal
  3. Put the chicken into a shallow baking dish, pouring any access sauce into the dish and over top of the chicken. Sprinkle each chicken piece with sea salt, pepper and fresh basil
  4. Put into oven uncovered. Cook for 45 minutes
  5. Remove chicken from oven. Place chicken on your serving plates
  6. Place the baking dish on stove top, on medium heat. Add chicken broth. Once the broth and spices start to boil. Using a fork mix your flour and hot water in a tea mug, until the flour is smooth and not chunky. Add water flour mixture in with boiling broth. Using a wire whisk mix the gravy until it becomes thick. Pour over top of chicken and serve

Yield: 4

Garlic Lemon Chicken with Pepper Quinoa and Asparagus

Ingredients

Chicken

  • 2 boneless, skinless chicken breasts (preferably organic or grain feed)
  • 2 lemons juiced
  • 3 garlic cloves, minced
  • 1/4 cup of olive oil
  • 1 tbsp of finely chopped ginger
  • 1 tbsp of spelt flour
  • 1/3 cup of water
  • sea salt
  • ground pepper
     

Quinoa

  • 1/2 cup of quinoa
  • 1 -1/2 cup of vegetable broth
  • 1 large chopped red pepper
  • 1 large chopped green pepper
  • 1 medium onion
  • 1 tsp of garlic powder
  • sea salt to taste
  • ground pepper

Asparagus
 

  • 1 bunch of Asparagus
  • sea salt
  • ground pepper
     

Instructions:

  1. Soak Quinoa in bowl of cold water for 15 minutes. Cut chicken into 1 inch thick slices, set aside while mixing lemon, olive oil, garlic & ginger
  2. Add chicken to sauce and let marinade for 15-20 minutes, while you prepare quinoa. Strain the quinoa from the water
  3. Boil vegetable broth and sea salt. Add quinoa and cook on medium heat for 5 minutes then turn heat down to low and cook until fluffy
  4. Satay peppers and onion for 5 minutes or until slightly cooked. Add garlic powder, sea salt and ground pepper to the peppers and onion, cook until fragrant
  5. Add cooked quinoa to peppers and a tbsp of olive oil. Add additional salt to taste. Set aside covered on low heat 
  6. Satay chicken until cooked and slightly browned, 15 minutes on each side of chicken piece. Mix into a cup, the flour and water. Add mixture to the cooked chicken. Cook for another 5 minutes or until the sauce thickens
  7. Wash then cut asparagus into half-inch slices. Satay asparagus in 2 tbsp of olive oil, sea salt and ground pepper to taste. Cook until slightly crunchy
  8. Serve with Chicken and quinoa
     

Yield: 2-4 people