Week Four: New Recipes

Hopefully the family enjoys the adventure!

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Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone
will love.

5 minutes, serves four
  • 2 tsp Poultry seasoning
  • 6 oz Canned tuna
  • 2 tsp Garlic
  • 1 Spaghetti squash, medium cooked
  • 1 White onion, small
  • 2 cans Coconut milk, full fat
  • 2 tbsp Arrowroot flour
  • 1 tsp Paprika
  • 1/2 tsp Red pepper flakes
  • 2 tsp Sea salt

    cuban chicken and black bean quinoa bowls with fried bananas

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1 hour, serves four

Ingredients
Gluten free
  • 1 lb Chicken breast, boneless
  • 2 cups Black beans, cooked
  • 1/4 cup Cilantro, fresh
  • 5 cloves Garlic
  • 1/2 Lime
  • 4 Limes, juice of
  • 1 Mango
  • 1 Onion
  • 2 Red chile
  • 1 tsp Honey
  • 1 tsp Soy sauce
  • 1 1/2 cups Quinoa, dry
  • 2 Bananas sliced + chili powder if desired
  • 1 good pinch Pepper
  • 1 Red pepper
  • 1 Salt and pepper
  • 2 tbsp Coconut oil
  • 2 tbsp Olive oil
  • 1 tsp Cumin
  • 3/4 cup 1/4 orange juice
  • 2 tbsp Butter
    1. To a blender, add the cumin, 3 cloves garlic, red chile, pinch of pepper, 3/4 cup orange juice, lime juice + lime zest, honey, soy sauce and cilantro. Blend until everything is finely chopped and smooth. Next, add the chicken to a bowl or a ziplock bag and pour half the marinade over the chicken. Toss to coat and allow the chicken to sit for 20 minutes, or even overnight, in the marinade.

    2. Meanwhile, work on the quinoa. Heat a large high sided skillet over medium-high heat. Once hot add the oil and onion. Cook for 5-10 minutes or until the onion is soft. Add the red pepper and quinoa, cook another five minutes until the red pepper is soft and the quinoa is lightly toasted. Now pour in 3 cups of water or chicken broth, bring the mixture to a boil, cover and then simmer over low heat for 25-30 minutes or until the quinoa is cooked and fluffy. Once the quinoa is done cooking, scoot it over to the side and add another drizzle of oil to the skillet if needed, add the black beans, garlic, salt and pepper. Cook until warmed through. Alternately, you may just stir the black beans into the quinoa.
    3. While the quinoa cooks, fry the bananas. Remove the peels from the bananas and slice into 1/2 inch thick slices. Set a skillet over medium to medium-high heat and add the oil. Lay down your banana slices and sprinkle with chili powder if using, fry for 4-5 minutes on each side. Be sure to watch the heat and turn it down if the bananas are browning too quickly. You want enough heat to caramelize and brown the slices, but you don’t want them to burn. Remove from the skillet and place on a plate. Sprinkle with sea salt.
    4. Add the mango, red chile, lime juice and cilantro to a bowl. Toss well.

Categories: Jenn Stuhl

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