Spicy Peanut Chicken Quesadillas

Spicy Peanut Chicken Quesadillas 500 2621
This isn’t the healthiest food choice out there but it’s a nice taste bud treat!
Ingredients
  • 1 (10 inch) tortilla or wrap of choice
  • 1/4 cup monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 1 cup warm, cooked, shredded chipotle seasoned chicken
  • 2 tablespoons peanutsauce
  • 1 green onion, sliced
  • 1 tablespoon cilantro, torn
  • Limes
Peanut Sauce Ingredients
  • 1/4 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili sauce (or to taste)
  • 2 teaspoons garlic, grated
  • 2 teaspoons ginger, grated
Directions
  1. Make the sauce by mixing all sauce ingredients together over low heat until well combined.
  2. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, then top with the chicken, peanut sauce, green onion and cilantro and finally the remaining cheese.
  3. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
  4. Serve garnished with more peanut sauce, chopped peanuts, green onions, cilantro, and lime wedge.

Jerk Turkey Burgers

This weekends goal is to find ground turkey and buy 50lbs of it. I miss being able to just pop to the grocery store and get it cheap.

Once I do Im going to make all of the turkey things all of the time. I love that this has zucchini folded into it. Recently read up on how good zucchini is for you and bland enough that you can sneak it into anything. Woot. Jerk-Turkey-Burgers-with-Pineapple-Salsa-Healthy-Delicious-Double-Size-2-768x1152.jpg

 

Ingredients

  • 1 pound ground turkey
  • 1 small zucchini, grated (about 1 cup)
  • 2 ounces light jalapeño or pepper jack cheese, shredded
  • 1 teaspoon jerk seasoning
  • 1 cup finely diced pineapple
  • 2 scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1 jalapeño, seeded and minced
  • 1 lime, juiced
  • 4 hamburger rolls, toasted

Instructions

  1. In a mixing bowl, combine the turkey and zucchini. Season with jerk seasoning and a generous pinch of salt. Mix gently to combine to ingredients without overworking the meat. Form into 4 patties.
  2. Grill the burgers over medium-high heat, turning at least once, for 10-12 minutes or until cooked through. Top with cheese. Cover and cook 30 seconds to 1 minute to melt.
  3. While the burgers cook, prepare the salsa. In a second bowl, combine the pineapple, scallions, cilantro, jalapeño, and lime juice. Mix well and season to taste with salt.
  4. Top the burgers with the salsa and serve on toasted rolls.

Raw Pad Thai w/ Spicy Almond Sauce

For the Spicy Almond Sauce
  • 1/4 cup almond butter
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon tamarind paste (optional)
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 1-2 teaspoons sriracha, or to taste
  • Pinch of salt
  • 1/4 cup water
For the Pad Thai
  • 6 cups spiralized or peeled zucchini (about 2-3 zucchini)
  • 1 cup shredded carrots (about 2 carrots)
  • 1 cup thinly sliced red cabbage
  • 1 cup chopped broccoli
  • 1 cup chopped snow peas
  • 1/2 cup chopped scallions
  • 1/2 cup chopped almonds
  • 1/2 cup chopped cilantro
  • 2 chicken breast, chopped & cooked
Instructions
  1. To make the sauce, combine the almond butter, lime juice, tamarind paste (if using), ginger, garlic, and sriracha in a food processor and blend until smooth. Taste and season with salt. Thin with water until it is a thick but pourable sauce. Add cooked chicken & set aside.Raw-Pad-Thai-with-Spicy-Almond-Sauce-3.jpg
  2. To make the salad, combine the zucchini, carrots, cabbage, broccoli, and snow peas in a large bowl. Pour half the dressing over the vegetables and toss to coat. Add more dressing as necessary. Sprinkle with the scallions, almonds, and cilantro and serve.
By Turnip the Oven

BEET, SWEET POTATO, GINGER, COCONUT MILK SOUP (Vegan)

Ingredients 

  • 2 tbs olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, finely chopped
  • 3 large red beets, peeled, cut in cubes
  • 1 lg sweet potato, peeled, cut in cubes, 1/2″
  • 6 cups vegetable stock, divided
  • 1 can light coconut milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbs ginger chopped
  • Optional- Dollop of coconut yogurt to serve

beetsoup_custom-606b976e7c188072273b46d69ee00daf121e3f50-s300-c85.jpg

Method

1. In large pot, heat oil med heat. Sauté onion, garlic, ginger. Then add beets, potatoes +5 cups stock, bring to a boil, then reduce heat and simmer until everything is tender.

2. Add everything in a blender and mix with 1 cup stock, stir in coconut milk, add salt and pepper.

Delicious!

CHICKPEA PUMPKIN COCONUT CURRY (VEGAN)

Chickpea_Pumpkin_Coconut_Curry_3_edit.jpgINGREDIENTS
  • Oil for cooking
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, minced (1 teaspoon)
  • 1 cup carrots, chopped
  • 1 cup tomatoes, chopped
  • 1 15-ounce can pumpkin puree
  • 1½ cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • 1 13.5-ounce can coconut milk (light or full-fat will work)
  • 1 cup water
  • ½ lime

 

 

INSTRUCTIONS

  1. In a large pot or wok, heat 1 tablespoon oil over medium heat.
  2. Once hot, add the onion. Cook for 3-5 minutes, until onion begins to soften. Add garlic and cook for 1 more minute.
  3. Add the carrots and tomatoes; stir to combine. Add more oil to the pan if necessary. Partially cover the pot; cook for 5-8 minutes, until carrots become slightly tender.
  4. Add the pumpkin, chickpeas, curry powder, ginger, salt, pepper, turmeric, cinnamon, and cayenne pepper. Stir until fully combined.
  5. Pour the coconut milk and water into the pot; mix well.
  6. Bring to a boil, then turn the heat down to let it simmer for 15-20 minutes, until the carrots are fully tender.
  7. Serve over rice, quinoa, buckwheat, or other grain alternative; squeeze a wedge of lime over each serving.

Turkey, Hummus and Veggie Wraps

This one is so simple to write the recipe feels like an insult to my/ anyones intelligence, but let’s be honest.. if it’s not on here I’ll forget its even an option.
turkey-hummus-and-veggie-wrap.jpgIngredients
  • 6″ whole wheat tortillas
  • 2 tbsp hummus
  • 3 oz deli turkey meat
  • 2 small tomatoes, sliced
  • ¼ english cucumber, cut in long strips
  • 1 bell pepper, cut in long strips
  • lime juice
  • salt and pepper to taste
Instructions
  1. Lay out the tortillas and spread a tbsp of hummus on each. Divide the turkey in 2 and arrange on top of the hummus on each tortilla. Divide the veggies evenly among the 2 wraps, season with salt and pepper if preferred then squeeze some fresh lime juice on each.
  2. Roll each tortilla, cut in half and serve with additional veggies on the side.

Healthier Chicken Salad Sandwich

Ingredients

  • 2 chicken breast (large, cooked)
  • 1 1/2 cups greek yogurt (non-fat)
  • 1/4 cups mayonnaise chix-salad-HA.jpg
  • 1 teaspoon garlic salt
  • 2 tablespoons dijon mustard (I use whole grain dijon)
  • 1/4 cups mixed nuts (chopped)
  • 1 cup celery (chopped small)
  • 1 cup red grapes (quartered)
  • 1 cup butter lettuce (chopped)
  • 1 whole wheat pita (toasted)
Instructions
  1. Toast 4 whole wheat pitas.

  2. Mix all remaining ingredients together (except lettuce), stir until well coated by yogurt and mayo.

  3. Fill pitas with chicken salad mixture and lettuce. Enjoy

*You can also just use the butter lettuce as the “bread”

THAI GREEN CURRY CHICKEN (20-MINUTE)

I am a sucker for anything that involves limes and coconuts.

Ingredients

  • 1 tablespoon coconut oil 
  • 1 tsp sesame oil
  • 1/4 cups green curry paste
  • 1 1/2 teaspoons ginger (freshly grated)
  • 1/2 teaspoons lime zest (finely grated)green-curry-chicken-14-1-sur-1.jpg
  • 1 onions (medium, sliced into ¼-inch strips)
  • 1 teaspoon kosher salt
  • 1 cup chicken broth (low-sodium)
  • 14 ounces coconut milk
  • 2 boneless skinless chicken breasts (thinly sliced)
  • 1 red bell pepper (sliced into ¼-inch strips)
  • 1/2 pounds sugar pea (trimmed, about 2½ cups)
  • 1/4 cups fresh basil leaves (chopped)
  • 1 tablespoon fresh lime juice
  • Piri Piri flakes for taste
  • cooked brown rice
  • lime wedges
INSTRUCTIONS
  1. Heat coconut oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
  2. Add onion and salt and fry for another 3 minutes.
  3. Add chicken stock, sesame oil, and coconut milk, bring to a simmer.
  4. Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
  5. Serve with rice or rice noodles and lime wedges alongside.

Author: Adapted from Epicurious

Spicy Lentil Dahl (Vegan)

Elliot made this last night and it was to die for. Really, so rich and creamy you would think it had to be bad for you, almost tasted sweet like a Tikka Masala sauce. Extremely filling as well. We threw in minced chicken meat at the end and it was a nice extra texture add. However, the lentils themselves have a ton of protein and fiber in them so its not necessary from a nutrition stand point. (Not my photo)

Ingredients

  • 1 T. sesame oil or olive oil
  • 1 cup finely chopped white onion
  •  2 cloves garlic, finely chopped
  • 1 T. finely chopped fresh ginger
  •  4 cups water or vegetable broth
  • 1cup dried red lentils
  •  1 t. cumin
  • 1 t. coriander
  • 1 t. turmeric
  • ¼ t. cardamom
  • ¼ t. cinnamon
  • ¼ t. cayenne pepper
  • 1 t. salt, or to taste
  • 2 T. tomato paste
  • Coconut Yogurt for topping

Method

  1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
  2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
  3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.
  4. Serve with a dollop of coconut yogurt on top.

Mujadara- Lentils And Rice With Caramelized Onions (VG)

INGREDIENTS

Servings: 4-5

Mujadara-Recipe-111.jpgFor the caramelized onions

  • 1 medium red onion, thinly sliced
  • 1 tablespoon of olive oil

For the lentils and rice

  • 2 cloves of garlic, minced
  • ½ medium red onion, diced
  • 1 tablespoon olive oil
  • 1 cup green lentils
  • 1 cup long grain rice
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 bay leaf

 

For serving

  • 1 lemon
  • 1 bunch fresh parsley
  • ½ cup Greek yogurt (non vegan optional)

PREPARATION

1. Heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized. This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.

2. In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.

3. Add 3.5 cups of water, the salt, and the green lentils to the large pot. Bring to a boil, then cover with lid and simmer for 10 minutes.

4. Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir and cook covered for about 15 minutes, or until rice is cooked.

5. Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.