Monthly Archives: May 2018

Honey Rhubarb Chicken

Standard

1 lb chicken breast, cut into bite sized pieces

1 tsp avocado or coconut oil

3 cloves garlic, minced

6 stalks rhubarb

1 Tbs rice wine vinegar

1 Tbs white wine

1 Tbs honey

salt and pepper

1/4 cup water

 

Heat oil in cast iron pan. Season chicken pieces with salt and pepper. Add chicken to hot oil and sear outside of chicken for 1 minute. Stir around and cook 1 more minute. Add rhubarb, garlic, and water, cook 10 minutes, sitr every few minutes, until rhubarb is cooked down into a sauce and chicken is cooked through. Turn off heat. Add vinegar, wine, and honey.

 

Serve over quinoa or rice and a side of vegetables.

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Asian Noodle Salad

Standard

1 lb chicken, cooked and cut into bite sized pieces

8-10 oz pasta (I used brown rice and millet ramen)

1 head napa cabbage

1 orange, red, or yellow pepper

1 cup chopped cilantro

3 green onions

 

Dressing:

1 lime, zest and juice

2 tbs olive oil

2 tbs sesame oil

3 tbs soy sauce

3 tbs coconut aminos

1 tbs freshly grated ginger

4 cloves garlic, crushed or chopped

1 Tbs miso paste, optional

 

1/2 cup sliced almonds.

 

Slice cabbage and place in large mixing bowl. Slice pepper and chop cilantro and green onions and add to bowl as well.

Cook pasta according to directions. Wheat, gluten free, chick pea, etc doesnt matter.

Mix together dressing ingredients.

mix in cooked pasta with sliced vegetables. Pour dressing over and mix well. Serve warm or make ahead and serve chilled.

Toast almonds on the stove top on medium heat, stirring frequently, until lightly brown and fragrant. Do not add almonds until right before serving.

 

You can mix it up and do sliced cucumbers instead of peppers, half red cabbage and half spinach instead of the napa cabbage, add some bean sprouts or sesame seeds on top.

Kale, Chicken, Barley, and Beet Salad

Standard

1.5 cups barley, rinsed

3 beets, peeled

1 tsp coconut oil

1 lb chicken, cooked and cut into bite sized pieces

1 large bunch kale

1 Tbs olive oil

juice of two lemons

3 cloves garlic, crushed or chopped

1/2 tsp sea salt

2 oz goat cheese

 

Start by cutting the beets into small squares and roast in the coconut oil at 400 for 40 minutes.

Cook barley according to instructions (like rice, twice the amount of liquid).

Chop kale. Add olive oil and massage kale. Add lemon juice, salt, and garlic.

Add cooked barley and chicken to kale. Stir well to combine. Top with goat cheese.

Serve warm or make ahead and serve chilled.