Dinner

Chicken Kebab Skewers with Fresh Basil Vinaigrette Dressing

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Summer is here and it’s officially time to bust out the grill and try these delicious chicken skewers. Made with a flavorful and fresh basil vinaigrette this is a must have for those beautiful Seattle summer nights we’re going to have! I highly recommend serving with rice and buttery, salted corn because the basil vinaigrette pairs perfectly with both!

Serves: 2-3
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes (including marinating time)

Ingredients:
2 tbsp Gaby’s Go To Seasoning
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
6 garlic cloves, roughly chopped
1 lemon, juiced
1 lemon, cut into wedges/sliced for serving
1 1/2-2 lbs boneless skinless chicken thighs, cut into 1 1/4-inch cubes

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Vinaigrette:
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed
1 clove garlic
1/2 tsp red pepper flakes
1/2 cup olive oil
2 tbsp red wine vinegar
1 1/2 tsp salt

Instructions:
Combine the seasoning, olive oil red wine vinegar, salt, pepper, garlic and lemon juice in a bowl; whisk to combine. Add in the chicken. Cover and chill at least 30 minutes.
Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with additional gaby’s go-to seasoning.
Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Serve with basil vinaigrette and extra lemon wedges.

Vinaigrette:
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

Recipe inspired by What’s Gaby Cooking!

Chicken & Beef Koftas With A Lemon & Olive Oil Hearty Greens Salad

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I got this recipe from a clients cookbook a year or so ago and have officially fallen in love with this clean ingredient, protein packed glamorized meatball. This recipe makes for an easy weeknight meal. One messy bowl and one dirty pan is all it takes.

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Serves: 3 with leftovers
Prep time: 45 minutes
Cook time: 15 minutes

Ingredients:
1/2 lb organic ground chicken
1/2 lb organic lean ground beef
2 tbsp cumin
2 tsp coriander
3/4 cup cilantro
Zest of 1/2 a lemon
1/2 a red onion, chopped
1 egg
5 garlic cloves
Maldon flaky sea salt
Ground pepper
1/2 cup feta cheese
2 tbsp avocado or canola oil
1/2 freshly squeezed lemon
1 tbsp olive oil
Parmesan cheese

Instructions:
Put the beef, chicken, cumin, coriander, cilantro, lemon zest, red onion and garlic in a bowl and mix with hands.
Add the egg, a few pinches of Maldon sea salt and pepper to taste and mix again.
Add the feta and gently mix. Place bowl in fridge and chill for 30 minutes.
Remove from fridge and make into the shape of footballs, grabbing ~ 2 tbsp per meatball.
Preheat oven to 400 degrees.
Heat oil in the sauté pan over medium-high heat. Add meatballs to the hot pan and cook until all sides of the meatballs are browned. They taste better when they get some color on them so flip them often to get all sides!
Remove from pan and place in foil (option to use a baking dish to set foil in if you prefer) making a basket shape. Finish off koftas in oven for an additional 5 minutes.
Prepare salad by placing lettuce in bowl.
In a separate smaller bowl mix lemon juice, olive oil, salt and pepper. Toss salad with dressing. Grate cheese on top or leave to the side if desired.
Enjoy!


Greens Salad With Freshly Roasted Tamari Pepitas

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Greens salad with freshly roasted tamari pepitas 🏼 Not pictured are the carnita tacos from @plazawenatchee we’re about to scarf down too 

Ingredients:
Mixed greens (combo of kale & baby butter lettuce)
Cherry tomatoes
Parmesan reggiano
Roasted tamari pepitas (can find these premade but making them is so easy. Preheat oven to 250 degrees. Place raw pepitas on parchment paper with light soy or tamari. Don’t soak them. Cook for 10ish minutes or until golden brown).

Dressing:
Extra virgin olive oil
Lemon
Salt
Pepper
1 Freshly minced garlic clove

Instructions:
Massage dressing into kale then add any other kind of lettuce being used and mix thoroughly. Add everything else and wallah you’ve got a nutrient dense powerhouse salad with healthy fats, flavor and a satisfying crunch!


 #wellnessbylittle #saladsthatactullytastegood #yum

The BEST Greek Salad You'll Ever Make!

Happy to share THE BEST homemade greek salad recipe ever made!!! This fresh, full flavored salad goes well with a Mediterranean style dinner. Tonight we’re doing Greek style koftas with salty roasted potatoes. 

Ingredients:
Pitted olives, halved (multi colored or just kalamata works great)

Cherry tomoates, halved

Cucumber, chopped

Red onion, sliced

Feta, crumbled

Mini bell pepper, chopped

Fresh parsley, chopped

Dried oregano

Olive oil

Lemon juice

Salt pepper, to taste

Pepper, to taste

Green onion for garnish


Instructions:
Combine all ingredients in a bowl, mix and serve! Lots of chopping but well worth it I promise!

#wellnessbylittle #mediterraneannight #realfood

Honey Lime Ginger Chicken

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INTRODUCING my new favorite chicken dish! Absolutely in love with this combination of ingredients and who doesn’t love that satisfying, perfectly crispy skin? I tweaked some things from the original recipe and found what I consider the perfect combo of heat with the ginger and sweet with the honey. Mmmmm enjoy!

Prep time: 30 min
Cook time: 30 min
Serves: 2

Ingredients:
4 chicken thighs with skin on

2 tbsp balsamic vinegar

1 tbsp + 1 tsp honey

1 1/2 tbsp fresh ginger, finely chopped

1 medium sized jalapeño, finely chopped

2 tsp garam masala

1 1/2 tsp coriander

1 tsp cumin

1/2 tsp cayenne

1 tbsp + 1 tsp sea salt

1 tsp cracked pepper

2 limes, zested and juiced

2 tbsp butter

1 tbsp canola oil

2 tbsp lime juice

White rice


Instructions:
Preheat oven to 400 degrees.
Cook rice according to instructions.
Mix balsamic, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and half of the lime zest in a bowl.
Add chicken to mixture and toss.
In a frying pan, melt butter in the oil over high heat.
Add chicken skin side down and cook at a high temp until browned (8-10 min). You want the chicken go get a good crisp here.
Flip chicken and cook for another 2-3 minutes on opposite side.
Place chicken with all the juices in the pan in a baking dish.
Add remaining lime zest to the top of each chicken thigh.
Bake for 25 minutes. If crispier skin is desired throw oven on broil for last few minutes. Watch carefully!
Pour lime juice into dish and serve with all the yummy juices over rice.

#wellnessbylittle #healthyeating #food4thought

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Korean Chicken Skewers

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Whatever you have planned for Memorial Day be sure these spicy Korean chicken skewers make the cut! Packed with flavor and heat, they surely will not disappoint! Inspired by @whatsgabycookin.

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Ingredients:
1/2 cup light brown sugar

1/2 cup unseasoned rice vinegar

1/4 cup sambal oelek

1/4 cup soy sauce

1/4 cup Sriracha

2 tablespoons finely grated peeled ginger

2 tablespoons finely chopped garlic

2 pounds skinless, boneless chicken thighs, cut into 1 ½ inch pieces

Sliced scallions for garnish

Lime wedges for garnish

Instructions:
Turn the grill to medium-high heat.
Whisk brown sugar, vinegar, sambal, soy sauce, Sriracha, ginger and garlic in a large bowl. Once combined, divide equally into two bowls. Add chicken to one of the bowls and toss to coat. Let marinate for at least 30 minutes. Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer the other bowl of the marinade (without the chicken) to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half, roughly 7–10 minutes.
Transfer the chicken to the grill, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. Remove skewers and transfer to a serving platter. Sprinkle with the scallions and serve with lime wedges.

#chickenskewers #spicy #memorialdayrecipes

Roasted Lemon Rosemary Chicken with Potatoes

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One dish lemon rosemary chicken is such an easy win for a weeknight dinner. Packed with protein, collagen, healthy fats and loaded with flavor you simply cannot go wrong with this dish. We've been on a roll making it once a week for the last month or so and theres no signs of stopping its that good! A side arugula/spinach greens salad with a lemon, olive oil, flaky sea salt and pepper dressing goes great with this dish too! 

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Serving size: 2-3 people but really 2 if I'm being honest.
Prep time: 15
Bake time: 1 hour 10 minutes

Ingredients: 

  • 4 organic chicken thighs

  • 4 medium sized red potatoes or oversized handful of baby red potatoes 

  • 1/2 onion minced

  • 1 lemon, 1/2 squeezed, 1/2 for garnish 

  • 3 tbsp extra virgin olive oil

  • 5 cloves garlic minced

  • 1 Tablespoon fresh chopped rosemary plus sprigs for garnish or 2 teaspoons dry

  • 1 teaspoon crushed red pepper flakes

  • 1 1/2 teaspoon salt

  • 1 teaspoon fresh ground pepper

Instructions:

Preheat oven to 400 degrees F.

Arrange chicken pieces (skin side up), potatoes and minced onion evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, chopped rosemary, crushed red pepper flakes, salt and pepper.

Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if necessary.

Sprinkle generously with additional salt and pepper. 

Add lemon wheels and rosemary for garnish.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. I usually watch it at about an hour and turn oven to broil for 5-10 minutes to get that golden crispy skin. 

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Autumn Squash Harvest Salad

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This dish would be a colorful and festive addition to the Thanksgiving feast!

Ingredients:
Delicata squash
Mozzarella
Shiitake mushrooms
Pomegranate
Arugula
Cilantro
Avocado oil
Olive Oil
Butter or ghee
Salt & pepper to taste

Instructions:
Preheat the oven to 425 degrees. Cut the ends off of the squash. Cut down the middle and scoop the guts out. Cut into half moon shapes and place on baking sheet. Drizzle in avocado oil, sea salt and pepper. Bake for 20-25 minutes.

Cut mozzarella balls in half and marinate in olive oil, sea salt and pepper. Set aside.

Prepare pomegranate and chop cilantro. Set aside.

Sauté shiitake mushrooms in a frying pan with a combination of olive oil and salted ghee or organic grass fed butter. Salt to taste.

Layer serving plate with arugula, mozzarella, shiitake mushrooms, squash, pomegranate, cilantro, drizzle olive oil over everything and serve!

Mexican Slow Cooker Pork Tacos

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Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8-10

Ingredients 
4 lb pork shoulder (pork butt) , skinless, boneless
1 tbsp salt
1 tbsp black pepper
1 small yellow onion, chopped
2 jalapenos, deseeded, chopped
5 cloves garlic, minced
3/4 cup juice from oranges or no sugar added OJ. 
2 avocados, thinly sliced
sour cream 
cilantro 
corn tortillas
pickled cabbage (see recipe below)  
 

Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
 

Instructions
Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow cook on low for 10 hours or on high for 6 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. 
 

To Crisp
Heat 1 tbsp of oil or bacon fat (if you have) in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches if you need too. 

Pickled Cabbage Topping 

 Ingredients
1 small cabbage, chopped
1 small red onion, finely chopped
1 tbsp simple syrup
2/3 cup white distilled vinegar
salt and pepper to taste 
1 teaspoon hot sauce we love siracha!

Instructions
Slice cabbage and red onions and set aside.
Add simple syrup to vinegar.
Add salt and pepper.
Add your favorite hot sauce. 
Pour marinade over cabbage and onions, cover and let marinade in the fridge for at least 30 minutes (can be all day). 

Bone Broth Ramen & Greens Soup

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I love a good ramen dish but it's been hard to find a place in the neighborhood thats actually good so I decided to take matters into my own hands and figure out a delicious and nutritious recipe! This is adapted from @Rachelgoodeats. 

I've played around with this dish a number of times and found that the key to a delicious ramen starts with a solid foundation: a good broth. The broth can make or break the whole experience. This ramen dish is packed with nutrients, protein, collagen, greens and tons of flavor. This is an easy weeknight meal for two! 

Ingredients: 
2 14oz jars of Epic Artisanal savory chicken bone broth
1 medium leek, chopped
1 cup mushrooms, sliced
1 tbsp avocado oil
1 tbsp olive oil
1 tsp fourth and heart pink salt ghee (optional) 
2 servings of Lotus Foods millet and brown rice ramen noodles
1 chicken breast, chopped into bite size pieces
2 cups chopped zucchini
1/3 cup chopped cilantro
1/3 cup green onion
1/3 cup microgreens
1 avocado
1 tsp Eden Organic Gomasio sesame seeds
Salt & pepper
Red chili flakes

Directions:
In a skillet pan fry chicken breast with olive oil, sea salt and pepper until fully cooked and set aside.
Rinse skillet and sauté chopped leeks & mushrooms in avocado oil for 8-10 min.
Heat bone broth in medium pot, add sautéed veggies, ghee, pepper and turn down to low heat.
Bring a pot of water to a boil. Add ramen and let boil for 2-3 minutes. Reduce heat and allow another 2-3 minutes for noodles to soften and separate. Drain and combine in broth.  
Add in zucchini to broth (becomes tender quick so doesn’t need much time) and serve with avocado, green onion, cilantro, microgreens, red chili flakes and sesame seeds. 

Pairs nicely with an ice cold glass of rosé! 

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Avocado Poke Boats!

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Pokè Avo Boats 🥑🐟🙉 So, so easy to make! Even better to eat! 

Ingredients:
Avocado
Ahi tuna
Green onions
Toasted sesame oil
Coconut aminos or tamari
Sesame seeds

Directions:
Cube ahi tuna
Combine coconut aminos, toasted sesame oil and green onions and let marinade for 2(ish) hours. 
Cut avocados in half.
Place tuna mixture in avocado
Sprinkle sesame seeds and enjoy! 

Slow Cooker Beef Stew

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It's fall. It's chilly. Warm up with some slow cooked beef stew. Prep everything the night before and it'll be ready for you come morning to take to work for lunch AND you'll have leftovers when you get home for dinner. WINNING!  

Ingredients: 

  • 2 1/2 lbs organic beef chuck (sometimes I buy the pre cut chunks if it's a good price)
  • 2 1/2 Tbsp butter
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 6 cloves garlic, minced (1 1/2 Tbsp)
  • 8 cherry tomatoes or one small red tomato, processed or pureed  
  • 3 cups low-sodium chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 2 large carrots, peeled and cut into 1-inch chunks (don't use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley

Directions:

  1. Heat 1 tbsp butter in a large skillet over medium-high heat. Working with half of the beef at a time, season with salt and pepper to taste and sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp butter to skillet, repeat with remaining beef. Leave excess oil in skillet.

  2. Add remaining 1/2 Tbsp butter to butter in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomatoes and cook, stirring constantly, 1 minute. 

  3. Pour 1 cup chicken broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.

  4. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

Adapted from cookingclassy.com :) 

Creamy Ham and Potato Leek Soup

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Pulled this one from Whole 30 and made a couple minor adjustments! Nothing beats a warm cup of soup with this crisp weather. Enjoy! 

INGREDIENTS
1 Tbsp. cooking unsalted butter
½ medium yellow onion, diced
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large leek, white and light green part only, thinly sliced
6 cloves garlic, finely minced
3 cups red potatoes, skin-on, ½-inch dice
4 cups chicken broth
1 tsp. dried thyme
16 oz. cooked ham, ¼-inch dice
2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
½ tsp. sea salt or to taste
¼ tsp. black pepper or to taste
Red pepper flakes, optional

INSTRUCTIONS
Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
Add garlic, stir and cook an additional 30 seconds.
Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender - about 30 minutes, depending on how large they are and how vigorous the simmer.
When vegetables are tender, insert an immersion blender into the soup on one side of the pot and process until creamy. Stir to mix the part you just pureed into the other half of the soup (you can also remove ½ of the soup and process it in a blender or food processor then return it to the pan).
Add diced ham and kale continue to heat until ham is warm and kale is wilted. Taste and season with salt and pepper as desired. Serve.

 

 

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Slow Cooker Beef Tacos Perfect For Taco Tuesday!

This flavorful melt in your mouth beef is garunteed to be a crowd pleaser! If we're friends you've probably had this on our boat in the last year or so. This recipe was given to me by a client and it has become a staple. If you're having guests over or wanting to meal prep for the week this is an excellent meal to make. 

Makes 15-20 tacos 

Ingredients:
2lb beef pot roast
1 packet Lipton onion soup
1-2 cups fresh salsa

Instructions:
Combine all ingredients in crock pot on high and let stew for 6-12 hours. Add all the fresh raw veggies you want. I usually do cabbage, romaine lettuce, baby colored peppers, cilantro, tomatoes and fresh salsa served on a corn tortilla. 

Classic Tomato Soup Recipe

Servings: 6ish
Prep Time: 45 minutes

Ingredients:
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
2 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
3.5 cups fresh organic tomotoes
1-1/2 tsp. sugar
Kosher salt and freshly ground black pepper

TIP:
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

Directions: 
In a 5- to 6-quart pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with halved cherry tomatoes, ground pepper and freshly shaved pecorino cheese. 

 

Warming Creamy Zucchini Soup with Freshly Baked Croutons

Zucchini has a variety of health benefits due to it's high nutritional value. Zucchini contain a fair amount of potassium that can help reduce blood pressure as well as a good amount of Vitamin C. Vitamin C, a powerful antioxidant, plays a huge role in keeping the immune system healthy. This versatile summer squash is also high in folate, calcium, fiber and is also great for the skin giving it a natural glow and restoring moisture. 

A client recently turned me onto this recipe and I will say it is incredible for a dairy free, purely vegetable soup. Serve this soup hot as a first course or make a bigger batch and enjoy as a meal.
 
Serving size: 4
Preparation Time: 10 minutes
Cook time: 5 minutes

Ingredients:
1 large organic zucchini or 5 small zucchini
1 large shallot
4 cloves of chopped garlic
1 bay leaf
3 tbsp olive oil
1/2 bottle of 750mL San Pelligrino sparkling mineral water
Salt and pepper to taste
1/2 Loaf of Fresh French Baguette (optional)
1 cup grated parmesan reggiano (optional)
 
Directions for freshly baked croutons: 
Preheat oven to 350 degrees.
Chop bread into small bite size pieces.
In a baking dish pour 2-3 tbsp olive oil over bread and make sure all pieces are covered in olive oil. 
Cook for 10-15 minutes or until croutons or brown and crispy and set aside. 

Directions for soup: 
In a large skillet sauté the shallot and garlic well.
Add salt, pepper bay leaf and keep stirring until ingredients start browning and you smell the aroma of garlic. 
Add chopped zucchini and keep sautéing them together until the zucchini is almost half way cooked.
Add 1/2 bottle of sparkling water and cook it for another 10 minutes or until zucchini is fully cooked. 
Put everything in a blender and thoroughly blend.
Combine soup, croutons and freshly grated parmesan in a bowl and enjoy!
 

Lemon Chicken Soup Topped with Raw Veggies

This is a spin on tortilla soup. The lemon and raw veggies make this soup refreshing and perfect for a cool summer night. This a perfect go to if you or someone you know is getting sick. It's loaded with garlic a natural anti-inflammatory, anti-bacterial and anti-fungal.

Servings: 6-8
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:
1 rotisserie chicken
12-16 small yellow and/or red potatoes
1 bulb of garlic
3-4 celery stalks
1 medium onion or 2 small shallots
3 carrots
5-6 lemons (depends how much you like lemon)
1 tablespoon oregano
1 bunch cilantro
1 red pepper
1 avocado
Salt to taste

Instructions:
With a large pot fill to about medium height with water. Once boiling place rotisserie chicken in pot, lower heat to medium and let stew for ~30 min.
While waiting, cut up all vegetables to bite size pieces. Juice lemons. Add salt and oregano to broth. When time is up take chicken out of the water and dissect the chicken and put edible parts back in broth. Add potatoes, garlic, lemon juice (to taste). Wait about 10 minutes then add all other vegetables. 
Let sit on medium to low heat until potatoes are done. 
Cut up raw toppings (red bell pepper, cilantro and avocado) as the last addition before serving!

Gluten Free Panko Crusted Fish Tacos

Serving size: makes 8 medium sized tacos
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:
1lb white fish (halibut, ling cod, trout, rockfish, sea bass) 
1 cup gluten free Panko bread crumbs
1 tbsp salt
1 egg
1/2 cup milk
2 tbsp canola oil
1/3 head of green or red cabbage, sliced into small strips
1 avocado, cubed
1/4 cup salsa
1 cup cherry tomatoes, halved
1/2 cup cilantro, chopped
1 lime, sliced into small pieces
1 cup grated sharp cheddar cheese
Corn tortillas

Directions: 
Cut fish into small bite size pieces.
In a small bowl mix egg and milk together. Dip pieces of fish in egg & milk mixture. 
Mix breadcrumbs and salt on a plate and bread both sides of fish. 
In a medium sized skillet add canola oil and place fish in pan to brown on medium to high heat.
Cook until brown and turn just once. 
Prepare avocado, cabbage, tomatoes, lime, cheese and cilantro as raw ingredients.
In a separate pan lightly grease pan with olive oil and heat to grill tortillas.
 






 

15 Minute Meal: Spicy Kimchi Noodle Bowl

This recipe has many variations. You can add a protein, more vegetables, use a variety of different noodle types (veggie noodles work great!) or kick it up a notch by adding Siracha.

Serving size: 4
Prep time: 10 minutes
Cook time: 5 minutes  

Ingredients: 
2 tbsp olive oil
1 tbsp sesame seed oil
2 tbsp tamari 
4 garlic cloves, crushed
2 packages of spaghetti tofu noodles
1/4 head of red cabbage
5 mushrooms
1/2 bundle of cilantro
2 hot Italian chicken sausages
1/2 jar of Kimchi
1 lime, juiced

Directions:
Place protein in pan and begin cooking.
Cut all veggies and set aside. 
Prepare noodles as directed on package.
Add noodles, olive oil, sesame seed oil, tamari and garlic to a medium sized frying pan.
Add mushrooms and sauté on medium heat until mushrooms are cooked.
Add all components into bowl and top with cabbage, cilantro, kimchi, lime, Siracha and enjoy!