Let's Talk Dinner...

I am all about making dinner easy to make, chock full of nutrition, and of course delicious.  Check out one of my faves!

**yields 4 servings

Ingredients:
Chicken Fajitas

• 1 of each red, green, and yellow bell peppers, cored and sliced into strips
• 1 medium yellow onion, sliced
• 1 ½ lbs boneless chicken breasts, sliced 
• 2 cloves garlic, minced
• 3 tbsp fresh lime juice
• 3 tbsp chopped cilantro

Seasoning

• 2 tsp chili powder
• 1 ½ tsp cumin
• 1 tsp paprika
• ½ tsp coriander, salt, and pepper

Directions

1. Preheat oven 400 degrees
2. coat baking sheet with avocado oil
3. spread bell pepper and yellow onion onto the baking sheet.  Top with chicken strips.  Sprinkle garlic and seasoning evenly over chicken strips.
4. drizzle avocado oil over the top.  Toss.
5. Spread into an even layer across the baking sheet (tip: keep chicken from overlapping)
6. Roast in preheated oven, tossing once half way through, until veggies are tender, and chicken cooked through.  ~ 18-25 minutes.
7. Drizzle juice of one lime evenly across, sprinkle with cilantro and more salt to taste.
8. Serve in your favorite lettuce wrap (ie. romaine, bibb lettuce, cabbage)

Here is another one of my faves for a night I want to take a break from traditional proteins.  Tempeh is a fermented soybean, rich in probiotics and antioxidants.  You can replace the tempeh with any other type of protein (grass fed beef, shrimp, scallops, chicken) if you have a different preference! The real headliner for this recipe are the veggies.  The more the better. I like to put this over cauliflower rice to pack it with more vegetables and give you the feel of having the traditional stir fry dish without the extra carbs. 

**yields 4 servings. Prep time: 20 min.  Cook time: 10-15 min.

Ingredients

• 1 tbsp of extra virgin olive oil
• 1 tbsp sesame oil
• 2 stalks of celery, thinly sliced
• 1 red, green, or yellow bell pepper, cored and sliced into strips
• 1 medium yellow onion, sliced
• 2 carrots, peeled and chopped into half-moons
• 2 cups broccoli florets or bok choy
• 2 8 oz packages of tempeh, cut into squares
• 2 cloves garlic, minced2 inch piece ginger, peeled and chopped
• 1 package of shiitake mushrooms
• ½ cup raw almonds¼ cup water
• *2 tbsp Tamari or coconut amino
• 3 scallions 

Directions

1. In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat.  
2. Add celery, onions, carrots.  Stir-fry for 2 minutes.
3. Add broccoli or bok choy, peppers and tempeh.  Stir-fry 2 minutes.
4. Add the ginger, garlic, and mushrooms.  Cook another 2 minutes.
5. Add the almonds, a little of the water as needed, and the tamari or coconut amigos and continue to stir-fry until the vegetables are cooked but still crunchy.
6. Toss with scallions before before serving.
7. optional: serve over cauliflower rice

*Tamari or coconut aminos are my choice to replace soy sauce.  Tamari is gaining popularity and a gluten-free version of sauce sauce, with less additives and higher protein content.  I personally love using coconut aminos for this dish.  Coconut aminos only have two ingredients- coconut tree sap and sea salt.  It has a third of the sodium that soy sauce has and I like the slightly sweeter taste. 

This one always hits the spot, no matter what season it is.  Chicken soup is healthy, delicious, and  gives you that warm and fuzzy feeling.  Here is how I make my chicken soup in the crock pot.  I love making a batch of soup in the crock pot on a Sunday and eat it a few times during the week. It got the thumbs up from my mom this week, who is not easy to impress being an amazing cook.  I hope your family enjoys it too!

Ingredients:

• 3–4 carrots, peeled
• 1 large white onion, chopped
• 3–4 celery stalks, chopped
• 2 Organic chicken breasts, 4 organic chicken legs ( I like to add dark meat for taste.  Did you know dark meat is richer in vitamins and minerals. I have done this with a half chicken too.  Whatever you prefer!)
• 4 garlic cloves
• 5 cups of organic free range chicken broth or organic chicken bone broth
• 2 cups water
• sea salt and black pepper to taste
• optional: dried thyme, rosemary, and/or parsley

 Directions:

1. Place chicken into a 6-qt slow cooker. Season chicken with salt and pepper, to taste. 
2. Add garlic, onion, carrots, and celery; season with salt and pepper, to taste. 
3. Stir in chicken bone broth and water
4. Cover and cook on low heat for 6-8 hours.
5. Remove chicken from the slow cooker and shred, using two forks. Add back into the pot.
6. For a low carb meal, serve over cauliflower rice.

Store bought soups can be crammed with preservatives like excess sodium and have a long list of unrecognizable ingredients.  Sure, there are some healthy options out there that can be useful in a pinch, but there is nothing like being in full control of the nutrition in your meals by making recipes in your own kitchen.  As a working mom, I know that's not always easy.  That's why I try to bring you the recipes that are quick and simple with ingredients you may already have in your pantry and fridge.   This soup is one of my favorites.  A nice hot bowl of soup really hits the spot in the fall and winter season!

What You Will Need:

4 tbsp grass-fed butter

1 onion chopped

1 apple, sliced (try granny smith to add a touch of sweetness)

2 tsp sage

1 butternut squash (I buy the package already cubed)

4 c chicken bone broth

1/4-1/2 c full-fat coconut milk

pinch of nutmeg

1/2 tsp sea salt

Optional Garnishes: pumpkin seeds, parsley, smoked paprika, black pepper

Directions:

1) Melt butter in a large stockpot.

2) Add the onion, apple, and sage and cook, stirring occasionally for ~ 8 minutes.

3) Add the squash and broth and simmer for an additional 15-20 minutes.

4) Transfer mix to a blender (you may need to split the mixture into two batches in the blender). Puree.

5) Return to the pot, stir in coconut milk to reach desired consistency

6) Season with pepper and/or smoked paprika  and garnish with pumpkin seeds and parsley (optional). 

The fall season has me craving hearty, warm soups and stews.  My mom made the best pea soup.  She would put cut up hot dogs or the leftover ham bone in it and there would always be toast on the side to dip in.  I don't think I appreciated soup growing up as much as I do know.  I may not put hot dogs in mine and I hold the toast, but the memory of a nice warm bowl of soup on a Fall or Winter night, just like mom made, remains the same.  This recipe is simple, delicious, and filling and I love a crock pot recipe I can prepare in the morning and have ready to serve to the fam after a busy day.  Enjoy!

Ingredients:

• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 cups organic mushrooms ( I like white button or crimini)
• 1 cup carrots, chopped
• 1 - 1 1/2 bag(s) split peas, dried and rinsed
• 1 1/2-2 qt water or 8-10 cups bone broth (or half water, half broth)
• seasonings- sea salt, black pepper, cayenne pepper, dried basil, dried oregano, dried basil
• optional: 2 cups ham or 1 lb bacon, diced.   Always buy high-quality pastured varieties.  Look for "uncured, nitrate and nitrate-free, humanely raised, and/or crate-free" ** If you are using leftover ham and have a ham bone, throw that in the soup while it's cooking for best results. Remove it right before serving. 

Directions:

1. Saute mushrooms and onion in garlic and avocado oil till onions are soft, 5-8 minutes.  **I have also skipped this step when I am particularly busy and just added these ingredients right into the crock pot.
2. Add mixture to crock pot with remaining ingredients.
3. Season to taste: salt, pepper, cayenne pepper are some of my favorites.
4. Set crock pot to low and cook 8-10 hours; high 3-5 hours . Stir often.