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Recipes

Slow Cooker Sesame Orange Chicken

8/8/2016

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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.
Picture
Ingredients:
  • 2 pounds boneless, skinless chicken thighs
  • 1/3 cup coconut aminos or Tamari
  • 1/3 cup raw local honey
  • 2 tablespoons of a juiced orange
  • 2 tablespoons tomato paste
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cracked black pepper
  • ​Garnish: sesame seeds
Preparation:
  1. Trim any visible fat from the chicken, then place it in a single layer on the bottom of the slow cooker.
  2. Place the remaining ingredients, except the sesame seeds, in a bowl, whisk together, and pour over the chicken.
  3. Turn the chicken once to ensure even coating.
  4. Cook the chicken on low for 4 hours.
  5. Remove the chicken from the sauce and cut it into cubes.
  6. Spoon any fat off the top of the sauce, the transfer the sauce to a small pan.
  7. Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.
  8. Toss the chicken in the sauce and serve with a sprinkle of sesame seeds.
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Korean Beef Noodle Bowls

8/8/2016

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Prep time: 20 minutes + 6 hours marinating time
Cook time: 20 minutes
Serves: 4
Picture
This spicy dish of marinated steak and sautéed vegetables over zucchini noodles is from the cookbook Against All Grain. This is one of my favorite cookbooks and also one of my favorite recipes. It is a nutrient-dense meal consisting of fats, proteins, and carbohydrates. But most of all, it is delicious!
 
Don’t let the ingredient list intimidate you. There is some prep, but it is well worth it. Coconut aminos are easy to find, but if you do not have them in your cupboard, you could use Tamari, a soy sauce that contains no wheat.
PictureThis is what the meat looks like when marinating.
Ingredients:
 
MEAT:
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 pound flank steak, sliced against the grain into thin strips

NOODLE BOWL:
  • 4 large zucchini
  • 1 teaspoon sea salt, divided
  • 1½ tablespoons sesame oil, divided
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon raw, local honey
  • 1 tablespoon apple cider vinegar
  • ¼ cup coconut aminos
  • 1 teaspoon red pepper flakes
  • 1 cup shiitake mushrooms, stems removed, halved
  • 3 cups baby spinach
  • 1 cup shredded carrots
  • sesame seeds, for garnish
Picture
Grated ginger. Yum!
Preparation:
  1. Prepare the meat. Place all ingredients, except the meat in a bowl to combine. Place the flank steak in a shallow dish, pour the marinade over it, and refrigerate for at least 6 hours, or up to 24 hours.
  2. Peel the zucchini, using a spiralizer or julienne peeler to create long noodles, discarding the seeded portions. Lay the noodles on a tray lined with paper towels and sprinkle with ½ teaspoon of the salt. Set aside to “sweat out” the excess liquid.
Picture
I love my julienne peeler. Thank you Jen!
 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!
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