Ingredients:
Directions:
In a small bowl mix together yogurt, salsa and cumin. Place 1/4 cup sauce over each chicken breast (you can warm the sauce or serve room temperature). Sprinkle with chopped cilantro.
Serves: 4 - 5
Ingredients:
Directions:
Cook pasta according to instructions on box. Heat oil in a pan, add garlic and cook until garlic is just soft. Add the power greens, tomatoes, and chicken. Cook until greens are wilted and tomatoes are just soft. Season with salt and pepper. Pour sauce over cooked pasta and top with grated parmesan.
Serves: 2-3
Ingredients:
Directions:
Heat coconut oil in a pot. Add garlic and ginger and stir. Add the red curry paste and stir until paste is evenly distributed. Add the peppers and onions and cook until almost soft. Add snow peas, cooked chicken and coconut milk. Cook until heated. Pour Curry over rice and top with chopped basil!
Serves: 3-4
Ingredients:
Directions:
Crack 1 egg onto a plate and beat. Place 1/3 cup flour on a second plate. Take the butterflied chicken breast and dip it into the egg (bothsides of chicken should be covered with egg mixture) and then dip chicken into the flour. Turn the stove to med/high. heat and pour olive oil into pan. Once the pan is hot place coated chicken into the pan. Cook until browned on one side and flip. Add the garlic, artichokes, tomatoes, and chicken broth. Cook until breast is browned and almost cooked throughout. Add the lemon juice, olives and capers. Sprinkle with salt and pepper to taste. Plate and garnish with fresh diced parsley.
Serves: 2
Ingredients:
Directions:
Add all ingredients into a bowl and stir. Enjoy!
Serves: 4
Ingredients:
Directions:
In a large mason jar add oil, vinegar, mustard, oregano, salt and pepper. Put lid on and shake to mix dressing. (Order in which you add ingredients is important) Add quinoa, chicken, peppers, tomatoes, olives, cucumber, greens and then cheese.
When ready to eat pour salad onto a plate
Makes 1 salad
Ingredients:
Directions:
In a small blender add fish sauce, liquid aminos or soy, hoisin sauce, Sriracha sauce, and ginger. Blend until smooth. In a separate bowl add chicken, carrots, green onions, cilantro and water chestnuts. Pour dressing over chicken mixture and stir. Scoop chicken mixture into large lettuce leaves and sprinkle with sesame seeds.
Serves: 4
Ingredients:
Relish:
Directions:
Drain tuna and pour into a bowl. Add remaining ingredients and stir (using hands is best!) Form into small patties. Melt coconut oil into pan. When hot add patties to oil. Cook until browned, about 5 minutes, on each side.
For the relish: add vinegar and sesame seeds to a small bowl. Peel cucumber. Once peeled use peeler to make cucumber strips and add to bowl. Put in fridge to let the flavors combine.
Serve each tuna cake topped with cucumber relish
Serves: 4
