Chicken, Vegetable and Quinoa

Ingredients

• 2 cups of Quinoa, cook according to package directions
• 1 tbsp. grape seed oil
• 1 pound Chicken Breast, trim into bite sized pieces
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery, chopped
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. paprika
• 1/4 cup Sriracha (you can adjust more or less)
• 1/4 cup Honey
• 2 tablespoon Lime Juice  
• 1 cup of frozen peas
• Cilantro, chopped

Directions:

1. Quinoa, cook according to package directions and set aside.
2. Heat oil in a large stockpot over medium heat. Add onion, celery, spices and sauté́ until soft, about 5 minutes. Add chicken & cook until browned on each side. Whisk together honey, lime juice & Sriracha sauce in a bowl (you can add water to make it less thick).
3. Add the sauce and simmer covered for about 7-10 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
4. Finish with a cup of peas and cilantro. Serve over quinoa.

 

 

Watermelon strawberry smoothie

Watermelon is in season! Enjoy a healthy and cool watermelon smoothie that works also great as an ice pop.

- 4 cups cubed seedless watermelon.
- 1 cup frozen strawberry
- 1 cup of frozen spinach
- 1 cup of coconut water or water.
- 1 tablespoon of lime juice
- 2 tablespoons of goji berries (optional)
- 1 tablespoon chia seed.
- 1 tablespoon agave or honey (optional)

Blend the spinach and coconut water until smooth. Add the remaining ingredients and blend again until smooth. Taste, and blend in sweetener is needed.

Vegetarian Lentil Chili

Once in a while you can let go of the classic chili and try a vegetarian chili. I guarantee it will taste like real chili.  

1 tablespoon Grape seed oil
1 large chopped onion

3 sticks of celery
2 chopped cloves garlic
2 cups whole small green lentils, rinsed
1 24-ounce can diced tomatoes or 3 large tomatoes
2 tablespoon tomato paste
1 cup frozen corn or fresh  
4  cups vegetable broth  
1 teaspoon salt and pepper
1 teaspoon cumin

1 teaspoon turmeric
1 tablespoon chili powder

1 teaspoon of Worchester sauce  

1 tablespoon Dijon mustard

Directions

1. Heat oil in a large stockpot over medium heat. Add onion, celery, spices and sauté́ until soft, about 5 minutes.

2. Add garlic and sauté́ for 1 additional minute.

3. Now add the lentils, tomatoes, tomato paste, corn, broth, worchester and mustard.

4. Bring to a boil. Cover pot and reduce heat to low. Simmer for 40 minutes, stirring occasionally.