2 Comments
Well, school is back in session and it is time to put more effort into planning our weekly meals. On Sunday, I washed and prepped all of my vegetables for the week - roasting broccoli, cauliflower, fennel, onions, carrots, and beets. I also washed all of the produce that I use to make my daily salads. Mondays are pretty hectic, so I knew that I wanted something quick and easy for dinner tonight. I decided to make an old favorite of mine. This meal is delicious and healthy. I also made a "no corn" cornbread to eat alongside this scrumptious meal. Prep time: 5 minutes Cook time: 10 minutes plus 4-6 hours in slow cooker Serves: 6 Preparation:
No corn "cornbread" Once I decided to make chili for dinner, I knew I wanted some cornbread to go with it. Grains (like corn) typically bloat my belly, so I searched for a recipe that would have the "taste" of cornbread but without the corn. This version by Amy Hunter of PaleoHacks was perfect. It still has that crumbly, cornbread texture and it is yummy! Prep time: 10 minutes Cook: 23 minutes Serves: 8 Preparation:
Prep time: 10 minutes Cooking time: 4 hours, 20 minutes Serves: 6 This recipe is from the cookbook Against All Grain by Danielle Walker and is a healthy version of the classic Chinese dish. Slow cooking the chicken makes it moist and full of flavor. It is a fairly quick and easy recipe, although cutting the fat from the chicken thighs can be labor intensive. You can serve it over cauliflower rice or a brown rice. Last week when I made it, I served it over a sprouted organic brown, red, and black rice mixture that I found at Trader Joe's. This rice is nutrient-dense and a super yummy option. Ingredients:
Preparation:
Prep time: 20 minutes + 6 hours marinating time Cook time: 20 minutes Serves: 4
3. Place 2 teaspoons of the sesame oil in a deep sauté pan or wok and heat over medium-high heat. Pat the marinated beef dry with paper towels. Add it to the pan and cook for 5 minutes, until browned. Remove from the pan, drain the liquid, and set aside.
4. Add the remaining sesame oil to the pan, and heat on medium high. Add the onion, garlic, and ginger and cook for 5 minutes, stirring frequently. 5. Add the honey, vinegar, coconut aminos, red pepper flakes, and the remaining ½ teaspoon of salt. Bring to a boil. Reduce the heat to a simmer, then add the mushrooms, spinach, and carrots. Cook for 3 to 5 minutes until the vegetables are soft. Toss in the zucchini noodles and cook them for 5 minutes until soft. 6. Serve garnished with sesame seeds. Savor every bite! |
The information on this website is not intended to diagnose, treat, prevent, or cure any disease.
All of the information on this website is Copyright © CookingwithKristin.com 2017 and may not be downloaded, reproduced, republished or otherwise copied without express written permission of CookingwithKristin.com.
All of the information on this website is Copyright © CookingwithKristin.com 2017 and may not be downloaded, reproduced, republished or otherwise copied without express written permission of CookingwithKristin.com.