The dressing I used. Newmans Own makes another similar dressing. Ingredients: Red cabbage, white cabbage, tomatoes, chicken, and nut mixture. Shredded carrots would also make a great addition to this salad. Directions. Chop up red and white cabbage and place in a bowl. Cut up baked chicken and slice tomatoes and toss them in the bowl. Take a mixture of almonds, walnuts, pumpkin seeds, sunflower seeds and chop them together and sprinkle on top. Put about a TBSP of dressing on and mix together! Super crunchy, filling, and tasty.
Friday, April 15, 2011
These 3 ingredients make any vegetable and chicken/seafood combination taste heavenly!! Saute up some veggies of your liking in coconut oil (Tbsp). Above ingredients are broccoli, red pepper, mushrooms, leek, chicken (already cooked). If your chicken is not prepped, cut chicken into pieces and saute in coconut oil until cooked and then add to veggie mixture.
Add can of coconut milk, and a heaping tablespoon of green curry paste and roasted red chili paste and mix together in a glass measuring cup and pour on top of vegetables and simmer until you are ready to eat! Put on top of brown rice!
Other options. Make this with scallops instead of chicken...wash and soak scallops really well and saute them in coconut oil until cooked and then add to veggie mixture.
Other veggie options: pea pods, carrots, spinach, zucchini, squash, fresh green beans
If you prep your veggies ahead of time (after getting home from the grocery store) this meal is so quick and easy. If you have a rice cooker, easier yet. If you don't have a rice cooker, you will have to plan for the time it will take to make rice. You can always make the rice ahead of time and refridgerate it until you are ready to use it.
Craving something super crunchy and salty? Throw out the Doritos and give these a try. Seriously easy and you would be surprised just how yummy they are! Directions: Wash organic Kale, Cut stems off by folding over the leaf and cut off the entire middle stem and you are left with two halves of kale leaf. Rip leaves into pieces (not too small), and spread on baking sheet (I used a round pizza pan with the holes in it which worked great for allowing air through). Spray olive oil or coconut oil (they now make a coconut spray oil...a must have) on kale and toss to coat both sides lightly. Sprinkle some sea salt or Himalayan salt (you don't need much) and put in the oven at 200 for about an hour or more until they reach a crispy texture. By baking them they will create their own saltiness so easy on the salt!! Seriously yummy and if you can get your kids to get past the green leaf object, they will love them! I couldn't keep the boys out of them once they were brave enough to try one! Swiss Chard will also work but I like the fluffy wrinkly texture of the Kale better!!