Tag Archives: dinner

Butter Chicken

This recipe for butter chicken has all the right stuff going on, I adapted mine from a Canadian Living recipe (I just added in some more spices because I felt the original recipe lacked flavour). It is soulful and packed with healthy fats from almond butter and amazing anti-imflammatory spices like turmeric and cinnamon. Trust me, that if you were not a curry fan before then you will be after this succulent Indian classic!

Tip: get ready the night before, and turn on the slow cooker in the morning before leaving for work!

Butter Chicken

 

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Spicy Sriracha Chicken Salad

Okay, so this salad was born out of a rad trip to the Calgary Farmers Market this weekend. I have to give a huge shout out to the Cherry Pit for their amazing pre-shredded cabbage, carrots and amazing bunches of kale and cilantro, as well to Bee Land for your amazing honey! Spring time is always amazing for finding fresh inspiration and healthy eats.

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Herbed Pork with Roasted Veggies 


Fall is such an amazing season to experiment with thyme, rosemary and garlic and root vegetables! I love this recipe because you only need about a 1/2 the butternut squash and you can freeze the other half for a future recipe or soup! I always make this in a foil pan for easy clean up! This recipe is easy peasy and the pork is tender and delicious!

Enjoy!

Ingredients 

1 pound of butternut squash peeled and cut into about 2 inch chunks

2 parsnips cut into chunks

2 carrots cut into chunks

About a pound of baby potatoes halved (or russet peeled and quartered)

2 garlic cloves, minced

1 tablespoon fresh rosemary

2 tablespoons olive oil

1 1/2 teaspoon Salt

3/4 teaspoon pepper

Method:

  1. Toss veggies in a roasting pan with 2 tablespoons of olive oil, and salt and pepper to taste.
  2. Combine 1 tablespoon of fresh chopped rosemary (dried will also work) and 2 large cloves of garlic minced and 3/4 tsp of salt and 1 teaspoon black pepper and rub onto the roast.
  3.  Place roast in roaster with the veggies and cook at 450 degrees for about 45 minutes-1 hour or until a meat thermometer reads 160 degrees Fahrenheit.
  4. Allow meat to rest 5-10 minutes before slicing

Fiery Chili Chicken Legs

Ingredients

8 skinless whole chicken legs
1 tsp ground cumin
1 tsp salt
4 tsp canola oil
2 red bell peppers sliced or chunked
2 onions sliced
4 garlic cloves minced
1 1/2 c low sodium gluten-free chicken broth
1/4 c chili-garlic sauce
2 Tbsp Gluten-Free hoisin sauce
4 Tbsp chopped cilantro (optional)
4 Tbsp dry roasted unsalted cashews chopped

Make it

1. Heat 1 tsp oil in large Dutch oven over med-high
heat. Add 4 chicken legs cook until browned about 8 min. Transfer to platter and repeat with
1 tsp oil and remaining legs.

2. Heat remaining 2 tsp oil in the same pot and add peppers, onions and garlic. Cook 8-10
Min, until veggies are softened.

3. Add broth, chili-garlic and hoisin sauce, stir, and then add chicken and any juices to pot.
4. Bring to boil, reduce heat, cover and simmer for 35 minutes or until chicken is done.

Store half in container up to 4 days. Sprinkle cashews on chicken before serving.

Skinny Tea Detox Approved Stir-fry

This recipe is extremely simple but the use of aromatics and sesame oil really adds a ton of flavour with no added salt or sugar.

Ingredients

8 ounces of firm tofu cut into chunks (you could use shrimp if desired)

1 teaspoon of fresh grated ginger (I freeze my ginger root, it makes it incredibly easy to grate with a microplane and keeps it fresh)

1-2 cloves of garlic minced

2 scallions sliced

1 cup of already shredded rainbow or broccoli slaw (available at COOP and Superstore in the salad section) there is usually some purple cabbage, broccoli, shredded cauliflower, and carrot. It makes it super easy to make this stir fry in a time crunch.

1/2 red bell pepper cut into strips or small dice

6 drops of pure dark sesame oil

2 teaspoons of coconut oil or olive oil

Make it

1. Heat coconut oil (or olive oil) and sesame oil in a wok pan over medium-high heat

2. Add garlic, ginger and scallions to hot wok frying until fragrant

3. Add all the veggies (broccoli slaw, red bell pepper) stirring occasionally

4. Add tofu or shrimp to the pan cooking until cooked through (tofu should be browned and shrimp should be opaque and pink when cooked through)

5. Serve over brown rice!

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