- 4 Tbsps coconut oil, grapeseed oil or extra-virgin olive oil
- 1 pound chicken, pork or sirloin steak cut into strips, or shrimp
- 1 red bell pepper, cut into strips
- 1 onion, cut into thin strips
- 1 large portabello mushroom, cut into strips
- 1 Tbsp cumin
- 1 Tbsp chili powder
- the zest and juice of 1 lime
- ¼ cup water
- Butter lettuce to serve
- Optional toppings: diced tomatoes, diced tomatillos, sliced avocado, salsa, chopped cilantro
In a large skillet, add 2 Tbsp of cooking oil over medium-high heat. Cook the chicken (or other meat) until done, about 5-7 minutes. Stir often so it gets brown on all sides. Remove the meat to a plate.
Returning to the skillet, add the other 2 Tbsp of oil, add the onion, pepper and mushroom. Cook until slightly softened. Return the chicken to the pan, add the spices, lime zest and juice, stirring to coat the chicken and vegetables. Add the water and let simmer until absorbed, about 5 minutes.
Scoop the mixture into lettuce leaves and add your favorite toppings.
Recipe from Eating Well Magazine
- 12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
- 4 teaspoons reduced-sodium tamari, or soy sauce, divided
- 4 tablespoons plus 2 teaspoons canola oil, divided
- 1 1/2 cups quinoa, rinsed well (see Tip)
- 2 teaspoons grated or minced garlic
- 3 cups water
- 1 teaspoon salt
- 1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
- 1/3 cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 cup thinly sliced scallions
- 1/3 cup finely diced red bell pepper
- 1/4 cup finely chopped fresh cilantro, for garnish
Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
1 lb. chicken breast, preferably organic, cut into strips
½ tsp dried oregano
¼ cup olive oil
2 Tbsp. balsamic vinegar
2 garlic cloves, divided
1 cup plain Greek yogurt
½ cup grated cucumber, squeeze out access water
Juice of half a lemon
Freshly ground black pepper and Kosher salt to season
Mix the oregano, olive oil, vinegar, and one garlic clove (minced or passed through a garlic press) together. Pour over the chicken and marinade for at least one hour. Then cook by either grilling or broiling in the oven.
In a bowl, add the remaining garlic clove (I like to grate it), the yogurt, cucumber, lemon juice and salt and pepper. Mix well.
You could serve just the chicken with the sauce or you could stuff in a whole grain pita with lettuce, tomato and red onion.
1 lb asparagus ends trimmed, cut into 2-inch pieces
1 yellow pepper, sliced
1 orange pepper, sliced
½ cup dry white wine (optional)
Extra-virgin olive oil
2 lemons, one juiced, one thinly sliced
4 (4-ounce) filets of fresh wild salmon, trout, or halibut
Kosher salt and fresh ground black pepper for seasoning
Preheat oven to 350 degrees.
Drizzle the vegetables with a little olive oil and season with salt and pepper. Divide evenly among 4 pieces of aluminum foil. Pour a couple of tablespoons of wine onto each. Place a piece of fish on top of each vegetable portion. Squeeze with fresh lemon juice and top with lemon slices.
Tightly fold up the aluminum foil into a tight package. Place each packet onto a baking sheet and bake in the oven for about 15 minutes, depending on the thickness of the fish.
Benefits of this recipe include loads of vitamins and minerals from the veggies. Coldwater fish is the richest source of omega-3 fats. They are also known for lowering risk of heart disease, stroke and diabetes, as well as improve skin, mood, arthritis and other inflammatory conditions.