- 5 apples, such as gala, sliced
- 1tablespoon coconut oil
- Ground cinnamon to taste
Preheat oven to 350F. Melt coconut oil in a large skillet on medium heat, add apple slices. Toss to coat apples in oil. Carefully start sprinkling with cinnamon while stirring.
Transfer apples to an oven-safe casserole dish, and place in oven uncovered. Bake for 20 minutes or until tender. You may want to stir apples halfway through. Enjoy!
- 2 small heads of broccoli, cut into bite size pieces including stem
- 400 grams (.9 lb) of kabocha pumpkin or butternut squash, cubed
- 4.5 cups water
- 2 cloves garlic, minced
- 1 tsp coconut oil
- Turmeric, pumpkin spice, *or* hot sauce to taste
- Salt and pepper to taste
In a large saucepan, saute garlic for three minutes in coconut oil or until golden. Add kabocha pumpkin or squash and cook on medium heat for seven minutes or until half tender. Add broccoli and water; bring to a boil. Turn heat down to low and simmer, covered, for fifteen to twenty minutes or until cooked through. In small batches, transfer ingredients to a blender, slowly adding broth from the saucepan until desired consistency is reached. Stir in turmeric, pumpkin spice, or hot sauce to taste. I choose turmeric for its excellent detox qualities!
For non-vegans, goat cheese and walnuts have been recommended as a topping for this kind of soup.
Originally in the New York Times. All twelve recipes look easy and amazing.
In a sauce pan, combine quiona, water, and chicken broth/stock. Cool cooked quiona in room temperature and set aside.
Preheat the oven at 475F. Oil the bottom of a half sheet baking pan lightly.
Cut chicken breast in a bite size, about 1/4” thick and 2-3 inches strip. Season the both side of chicken with salt, white pepper, and garlic powder. Beat eggs with 2 tablespoon of water in a small bowl. Put flour and cooked quinoa in separate flat dishes. You should have 3 dishes with separate ingredients.
Coat sliced chicken cutlets in flour and shake excess off. Then dip in egg wash, and coat with cooked quinoa by pressing a cutlet gently so that quinoa sticks and chicken is completely covered. Place it on a prepared pan. Repeat this step until all chicken cutlets are coated.
Place the pan with cutlets in preheated oven. Bake for 10 minutes. Flip chickens and bake for another 5 minutes or until cooked through. Cutlets should look golden and crisp.
Take the pan out of the oven, let it cool for 5 minutes. Serve hot/warm.
Put first 4 ingredients in a small bowl and whisk until they are well combined. (Stop here if you’re allergic to peanuts)
Loosen peanut butter with 1 tablespoon of water by lightly beating with a folk. Add peanut butter to the dressing, and whisk until they are well combined.
For chicken cutlet: 1 cup of dried quinoa should equal to about 3 cups of cooked quinoa. Alternatively, you can use pre-sliced chicken breast cutlet.
For peanut sauce: The dressing with first 4 ingredients can be used as a salad dressing or marinade if you are allergic to peanuts. Alternatively, you can use the peanut sauce for chicken satay or peanut noodle (shown above with soba/buckwheat noodle). It is very versatile and can be kept in the fridge for a while.
Per serving :307 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 51 g Carbohydrates; 12 g Protein; 14 g Fiber; 494 mg Sodium; 947 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 1 lean meat
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.