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Category: Lunch

Quinoa Beet Kale Salad with Yellow Curry Chicken & Tzatziki Sauce

Posted on by Lori Harder

Yellow Curry Cabob

INGREDIENTS

Quinoa Beet Kale Salad

  • 6 cups kale, finely chopped without spine
  • 1/4 cup mint, finely chopped
  • 1 cup cauliflower, grated or riced in food processor
  • 1 cup shredded carrots
  • 1 cup cooked red quinoa (can use regular quinoa)
  • 1/4 cup raisins
  • 1/4 cup sunflower seeds, shelled
  • 2 medium-sized red beets, sliced thin and cut in half
  • 2 Tbsp. olive oil

Yellow Curry Chicken

  • 1.5 lbs. boneless, skinless chicken
  • 1 Tbsp. coconut oil
  • 3/4 tsp. yellow curry powder
  • 1/4 tsp. cardamom
  • Juice of one lemon

Tzatziki Dressing

  • 2 Tbsp. dill, chopped
  • 4 Tbsp. lemon juice or juice of 1 lemon
  • 2 Tbsp. mint, chopped
  • 1 cup 0% Fage Greek Yogurt
  • 4 Tbsp. olive oil
  • 1 Tbsp. sugar or 1 packet Stevia or Truvia

INSTRUCTIONS

Salad:

  • Combine all ingredients in a bowl and mix well.

Yellow Curry Chicken:

  • In a small mixing bowl, combine all ingredients accept chicken. Warm in microwave for 15 to 20 seconds to melt coconut oil, and stir well.
  • Add chicken and mixture to frying pan and cook chicken for 12 to 15 minutes on medium heat until chicken is cooked and has absorbed most of the mixture.

Tzatziki Sauce:

  • Add all ingredients in a bowl and mix well.
  • Serve on the side of your salad so you can dip your chicken and salad as desired.

NOTES and TIPS

Serve chicken, salad and dressing on a plate, and mix and dip as you choose! Tzatziki can be served as a sauce on its own for dipping vegetables at any time! It’s also a great fresh option for a summer appetizer before any meal.

For outdoor fun, cut chicken into small pieces, thread on a skewer and grill to make chicken kabobs. No skewers? Just grill the mixture-coated chicken and top with the tzatziki sauce.

Coconut Brown Rice

Posted on by Lori Harder

Coconut Rice

Ingredients

  • 2 1/4 cup unsweetened coconut water
  • 1 cup brown rice or long-grain brown rice
  • 2 scallions, chopped
  • 1 Tbsp. coconut oil
  • 2 cloves garlic, minced or 1 Tbsp. minced garlic
  • 1-2 Tbsp. unsweetened coconut flakes
  • 2 Tbsp. sliced almonds, if desired

Instructions

  • Cook brown rice as suggested on bag, using coconut water instead of regular water. Once rice is cooked, set aside.
  • In a separate pan on medium heat, add coconut oil, sliced almonds, scallions, coconut flakes and garlic.
  • Sauté for 2 to 3 minutes, then add rice. Cook about 3 to 5 minutes longer, stirring frequently.

Tip

Make it a complete meal by adding a pound of sautéed shrimp or chicken.

Summer Kale Salad

Posted on by Lori Harder

Summer Kale Salad

Ingredients

  • 4-6 cups kale leaves, chopped without spine
  • 1 can water chestnuts, chopped
  • Juice of 1 lemon
  • 2 cloves garlic
  • 1/2 cup Asiago cheese
  • Dash hot pepper flakes
  • 2 Tbsp mint, chopped
  • 1/4 cup strawberries, chopped
  • 2 4-6 oz. chicken breasts
  • 1/2 tsp. salt
  • 1/2 cup chopped green onion
  • 1 cup shredded cabbage – purple or yellow
  • 1 cup shredded carrots
  • 1/4 cup pine nuts
  • 1 tsp. garlic salt
  • 4 T. olive oil

Instructions

  • In a lightly sprayed frying pan, add garlic and salt. Then sauté chicken, pine nuts and green onion until cooked through or lightly browned.
  • In a separate bowl, combine kale, water chestnuts, hot pepper flakes, mint, strawberries, cabbage and carrots.
  • For the dressing, in a blender or Magic Bullet, combine olive oil, lemon juice, 2 garlic cloves, Asiago cheese and a dash of pepper and salt. Blend until smooth and pour over kale mixture. Let stand at least 5 minutes.
  • Combine all ingredients including chicken, and mix well.

Tip

Feel free to do this with shrimp, tofu or just serve plain. It’s delish!