1 1/2 cups sugar snap peas
1/2 cup vegetable broth
5 garlic cloves chopped
2 tsp coconut oil
2 tsp toasted sesame seeds(more if you like)
Salt and pepper to taste
Heat the coconut oil in a hot skillet, then add the snap peas and sauté 1 minutes
Add the garlic sauté 1 minute
Add the broth and allow to reduce on medium hi heat another 3 minutes(for perfect snap)
Do not cook your beans for more than 5 minutes.
Season with salt and pepper to taste, turn the heat off.
Sprinkle on sesame seeds and enjoy!
3 medium chicken boneless skinless chicken breast
zest from 1 lemon
2 tbsp ground tumeric
1 tsp chinese five spice
1 tbsp paprika
3 large garlic gloves finely chopped
1 tbsp fresh ginger
3 tbsp fresh thyme
1/4 cup non fat plain greek yogurt
Combine the chicken with the lemon zest, tumeric, five spice, paprika, garlic, ginger and thyme.
Then add the yogurt, mix thoroughly, cover and marinate 4-6 hrs or up to overnight.
Preheat oven 400 degrees.
Preheat your cast iron skillet(or heavy bottom skillet) on the stove top.
Sear the chicken in oil on one side only, until golden brown, flip the chicken over and transfer to the oven.
Cook in oven 12 to 15 minutes depending on the size of your chicken, or until your chicken is properly cooked through.
Remove the chicken from the skillet and place on a plate or cutting board, do not let the chicken sit in the hot pan(it will dry out) .
Allow chicken to rest 10 minutes.
Slice chicken on an angle serve it up and enjoy! 🙂
Great with vegetables, rice or potatoes.
1 large butternut squash
3tbsp fresh thyme+ 1tbsp for garnish(more if you prefer) 🙂
1 large orange – zest and juiced
1 medium onion – chopped
1 large bell pepper – chopped(any color you prefer, i used yellow)
2 garlic cloves – finely chopped
1/4 tsp cayenne pepper
2 tbsp olive oil or any oil of your choice
salt and pepper to taste.
Preheat oven 400 degrees
In a large bowl toss everything together EXCEPT orange juice, then mix.
Transfer the mixture to a parchment paper lined baking dish or sheet pan.
Be sure to spread the mixture out so the ingredients are not overly overlapping each other.
Put the mixture in the oven and cook 30 minutes or until nice and tender.
Last five minutes of cooking, drizzle the orange juice over the squash, bake another 5 minutes and enjoy! 🙂
2 cups long grain rice
4 cups vegetable stock
1 medium red bell pepper – large dice
1 medium yellow bell pepper – large dice
1 medium red onion – large dice
1 cup small chopped carrots
1 cup small chopped celery
1/3 cup golden raisins
2 tsp ground cumin
2 tsp ground coriander
1 tbsp ground tumeric( or as needed, this provides color flavor and nutrient)
1 tbsp chopped fresh mint
juice from half an orange
2 tbsp olive oil( or as needed)
salt and pepper – to taste
1. In a pot combine the carrots and celery saute for 5 minutes
2. Add the rice and half of your raisins saute for another 5 minutes
3. Add the spices and saute another 1 minute, then add your vegetable stock
4. Bring to a boil, season with salt and pepper cover and let simmer until rice is cooked to your liking 🙂
5. In a saute pan combine the peppers, onions and saute 7 minutes until tender, add your orange juice – season with salt and pepper.
6. Once your rice is done, combine everything, the rice and the veggies in a bowl and toss
7. Add the rest of your raisins and chopped mint and toss
8. Serve warm and immediately 🙂 for best results!