Category: Mains

Romaine Salad

This is one of those salads that really makes you love romaine lettuce. It’s crispy and refreshing and perfectly balances the garlicky roast chicken, the sweetness of the tomatoes and the creaminess of the tahini dressing.

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INGREDIENTS

2 chicken breasts, baked with coconut oil, garlic, salt and pepper
1 head romaine lettuce, washed and torn into bite-sized pieces
15-20 cherry tomatoes, halved

DRESSING INGREDIENTS

Juice of 1 lemon
Juice of 1 lime
3-4 tablespoons olive oil
2-3 tablespoons tahini
1 garlic clove, crushed
Salt and pepper to taste
Dash of ground kelp [optional, this is the brand I use]

INSTRUCTIONS

Prepare the chicken first (it can even be done the night before – a lot of times I’ll use whatever leftover chicken I have for this recipe). Lightly coat chicken with coconut oil and several cloves of crushed garlic – the amount can vary depending on how much garlic you like. Add salt and pepper to taste, and bake at 350 for about 45 minutes.

Combine romaine with halved cherry tomatoes and chicken cut into bite sized pieces. For the dressing, stir together lemon and lime juice, olive oil, tahini, and crushed garlic. Add salt and pepper to taste, along with ground kelp if you’re using it. The kelp isn’t necessary but it’s super nutritious so I try to sneak it in whenever I can. Toss together and serve.

Serves 2

Balsamic Vinegar Chicken

This is one of my all-time favorite chicken recipes. It’s simple, delicious, and pairs well with a variety of sides.

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INGREDIENTS

3 boneless, skinless chicken breasts, split
6 cloves of garlic, peeled
8 oz mushrooms, sliced (I usually use white mushrooms, but any type will work)
4 tablespoons balsamic vinegar
1/4 teaspoon dried thyme
Olive oil for sauteing
Salt & pepper, to taste

INSTRUCTIONS

In a large frying pan, saute the chicken in olive oil until both sides are lightly browned, adding salt and pepper to taste. Then add the garlic cloves, mushrooms, balsamic vinegar and thyme, and cover, stirring periodically until the garlic is soft and the mushrooms are fully cooked, about 30 minutes.

Serves 2

*All kinds of sides work well with this dish – the ones in the photo are roasted carrots (I use coconut oil or ghee plus a dash of cinnamon, cloves, and ginger) and kale sauteed in coconut oil.

Spicy Black Beans & Quinoa

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INGREDIENTS

4 limes
2 cans black beans (I like Eden Organics because the cans are BPA-free)
4-5 tablespoons olive oil (enough to generously coat the bottom of the pot)
1 large onion, chopped
3 cloves garlic, crushed
2 tablespoons ground cumin
1 jar tomato paste
1 heaping half-teaspoon ground chipotle pepper (depending on the desired spice level, this can be adjusted)
Salt to taste
1 cup quinoa
1 tablespoon virgin coconut oil
1 handful fresh cilantro [optional]
1 avocado per person [optional]

INSTRUCTIONS

Juice 4 limes and set aside.

Thoroughly rinse two cans of black beans and set aside.

Saute chopped onion in olive oil in a medium pot over low heat until translucent. Add garlic and continue stirring for another minute.

Stir in the cumin, coating the onions until fragrant.

Add the tomato paste, lime juice, and black beans.

Add 1 heaping half-teaspoon of ground chipotle pepper – this is moderately spicy. If desired add more, but err on the side of caution because a little chipotle pepper goes a long way.

Salt to taste, cover and simmer on low heat, stirring occasionally.

In a separate pot, combine 2 cups water, 1 cup well-rinsed quinoa, and one tablespoon of coconut oil. Bring to a boil, reduce heat, cover and simmer until water is absorbed, stirring occasionally.

After ~20 minutes both the quinoa and the black beans should be cooked.

Combine well and top with fresh cilantro and avocado. I like to serve this with whatever greens are in my fridge – sauteed kale is especially good but most veggies will pair nicely.

Serves 4-6.

Leftovers excellent.

Fried Eggs With Rice, Garlicky Spinach and Pickled Planet ‘Beat Kraut’

This is a great energizing breakfast – most important meal of the day!

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INGREDIENTS

2 eggs
2-3 cloves of garlic, chopped
2-3 large handfuls of spinach
1 teaspoon tamari
Virgin coconut oil
1/2 cup brown rice (quinoa, buckwheat, or even riced cauliflower can be substituted here)
Salt & pepper
2-3 tablespoons Pickled Planet ‘Beat Kraut’ (any other kraut can be substituted here – I also really love Ozuke’s Citrus & Ginger Kraut)

INSTRUCTIONS

Cook the rice in a saucepan with 1 tablespoon of coconut oil. When ready, set aside. Fry two eggs in coconut oil. Spoon the rice onto a plate and place the eggs on top of it. Using the same pan, saute the garlic until browned, adding more coconut oil if necessary (this should only take a minute or two since the pan is already hot). Add the spinach and tamari. Cook until the spinach wilts, then spoon it on top of the eggs and rice. Sprinkle with salt & pepper to taste and serve with a side of Pickled Planet ‘Beat Kraut’.

Serves 1