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Category: Side Dishes

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.

Wild Rice & Pear Stuffing

Posted on by Lori Harder

wild rice stuffing

Ingredients

  • 1 c. wild rice
  • 1 c. short grain brown rice
  • 3 pears peeled cored and chopped
  • 1 1/2 c celery chopped
  • 1/2 c. carrots diced or shredded
  • 1/4 c. chopped almonds
  • 1/2 c. craisins chopped small
  • 1 c. chopped purple onion – yellow is fine as well
  • 3 T. fresh sage leaves minced – can use 1 1/2 T. sage powder if you can’t get fresh sage
  • 2 T. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp pepper
  • 1 T. olive oil
  • 1/2 c water
  • 2 T. chicken granules

Instructions

  • Combine brown and wild rice in pan.
  • Add 6 cups water or chicken broth for more flavor, bring to boil then turn down heat and let simmer until cooked (Probably be about 30 minutes or so.)
  • Strain the remaining water or broth and set aside.
  • In a large cooking pan add olive oil, all chopped veggies, fruit, water, chicken granules (all remaining ingredients) and spices to pan.
  • Saute on med/low about 25-30 minutes with cover on stirring often until veggies have softened.
  • Once veggies are cooked, add the cooked rice and saute on low about 10-15 more minutes so all flavors blend together. Add more water and chicken granules if needed. The rice may continue to soak up water so make sure this does not burn. Add water in 1/4 c. increments IF you see it getting very think.