Sample recipes to get your mouth watering... good food & good for you!

COCONUT CHICKEN WITH SPINACH
For 2 servings:
1 large chicken breast (chopped)
3 cups baby spinach…organic
1 large onion (chopped)
1/2 cup coconut milk…So Delicious is a great choice
3 tablespoons coconut oil
Handful of almonds
Sea Salt and Pepper
Add almonds to the food processor to chop them up, then lightly brown in a pan with coconut oil. Set aside
In a pot, add the coconut milk and spinach, then cover on a low heat to simmer.
Now add the onions to a pan for 2 minutes, then add chicken until thoroughly cooked. Take the chicken and onions and add them to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with toasted almonds, salt and pepper.
This recipe has been taken and tweaked

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​Simple Mexican Quinoa Bowl
Serves 4
Basic Quinoa
1 recipe of Mexican Beef (from Fresh: Nourishing Salads for all Seasons, recipe below)
Toppings of choice:
Salsa
Sour cream…see substitutions below
Avocado
Guacamale
Shredded cheese…substitutions below
Chopped Cilantro
Crumbled tortilla chips
Chopped romaine lettuce
Place a generous scoop of quinoa and beef in a bowl, and top with desired toppings. Enjoy.

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Mexican Beef
1 pound of beef, preferably 100% grassfed
1 teaspoon each of ground cumin and dried oregano
3 cloves of garlic, peeled and finely minced or put through a garlic press
1/8 to 1/4 teaspoon of cayenne pepper
Unrefined salt to taste
Juice from 1 lime
1. Combine the meat, cumin, oregano, garlic, and cayenne in a large saucepan. Cook over medium high heat, stirring to cook evenly, until the meat is completely cooked through. When using grassfed beef, you shouldn’t have any grease to drain. If you do, push all of the meat to one side of the pan and tip the pan to pool the grease in one side of the pan. Remove the grease with a spoon.2. Sprinkle the lime juice over the meat and salt to taste. YUMMY!
* Dairy substitutions…Instead of Sour Cream you could use Better Than Sour Cream by Tofutti..trust me, you won’t know the difference…or Organic Soy Greek YogurtFor the cheese, you could use a Raw Cheddar, Raw Mozzarella, shredded Soy cheese, or Goat’s cheese

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QUINOA WITH VEGETABLES AND GOAT CHEESE
For 2 servings:
1/2 cup uncooked quinoa
3 bell peppers (different colors if possible)…or veggies of choice (summer squash and zucchini go great as well)
6-10 cherry tomatoes
6-10 shallots
6-10 garlic cloves
Handful of fresh basil leaves
Small chunk of goat cheese
Squeeze of half lemon
1 tablespoon apple cider vinegar
Olive oil
Sea Salt and pepper
Heat the oven to 450 degrees F. Place chopped up peppers, peeled shallots, peeled garlic cloves, and cherry tomatoes on a roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Cook quinoa as directed. Then add all ingredients to a bowl and serve with crumbled goat cheese on top, Yum!

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~Buffalo Chicken Lettuce Wraps~
Super easy way to take whatever random protein I have and add into lettuce and make a wrap… a little hand held meal J
1 lb. boneless skinless chicken thighs
2 tsp. chipotle powder
½ tsp. garlic powder
½ tsp. onion powder
Sea salt and black pepper to taste
2 tbsp. coconut oil
1 head of butter lettuce…my favorite J
1 avocado sliced
2 tbsp. green onions
Slice the chicken into ¼ inch strips.  Toss chicken into a mixing bowl with the chipotle powder, garlic powder, onion powder, sea salt, and black pepper.
In a skillet over med heat, melt the coconut oil, and then place the chicken thighs in the skillet.  Cook for approximately 5-10 minutes turning occasionally until the chicken is white all the way through. 
Serve in lettuce cups, and top with sliced avocado, and chopped onions…
This would be great with an organic ranch dressing…of course dairy free for my dairy sensitive friends J

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 Pasta Primavera
1 tablespoon olive oil
1 clove garlic, halved
1 cup thinly sliced zucchini
1 cup sliced Portobello or other mushrooms
3 tbsp. chopped fresh basil or 2 tsp. dried
4 ounces whole wheat spaghetti, or brown rice pasta
8 asparagus spears cut into 2” lengths
4 tbsp. grated Parmesan cheese
In a large nonstick skillet, warm the oil over medium heat.  Add the garlic and cook for 30 seconds.  Add the zucchini and mushrooms.  Cook, stirring occasionally, for about 7 minutes, or until the veggies are soft but not mushy.  Remove and discard the garlic.  Stir in the basil.
Meanwhile, prepare the pasta according to the package directions.  Add the asparagus for the last 3 minutes of cooking.  Drain and return to the pot.  Add the cooked veggies and toss to mix.  Serve topped with cheese.
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Southwestern Turkey Soup
Ingredients
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green Chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey jack cheddar cheese Organic of course J ,…or cheese substitute
Directions
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chilies, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese
So yummy and a different twist to leftovers from Thanksgiving or leftover turkey!

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