Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Curried Squash Soup

Soup curryBrothSquash in pancurry

Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

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Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

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Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

Quinoa Chili for the Soul

Quinoa Chili

My hole life I have made the same chili recipe, but I have decided to branch out and try something new. This one is completely different that the other chili recipe I usually make, click here to check it out. But it is so good I can’t tell which one I like best! So here it goes, folks! Hope you enjoy ❤

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Ingredients 

1/2 cup Quinoa

1 large Sweet Potato

1 tbsp Olive Oil

1 15oz can Black Beans

1 yellow Onion

1 15oz can Fire Roasted Tomatoes

3-4 cloves garlic

2 cups Veggie Broth

1 tbsp Cumin

1 tbsp Chili Powder

1 tsp Salt

1 tsp Pepper

1 lime

Toppings

Avocado

Pepperjack or Cheddar Cheese

Cilantro

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Start out with a small pot and bring 1 cup of water to boil. Once boiling add quinoa and turn down to medium heat. Do the same in a medium pot, filling it half way with water, peel and chop sweet potato into bite sized pieces, add to water, and cover with a lid. Allow for the water to boil for 10-15 minutes or until potato is soft. In a large pot add in olive oil, chopped onion, black beans, garlic and diced tomatoes. Turn heat to medium/high and let simmer. Once onion is transparent, add veggie broth, cumin, chili powder, salt and pepper. Check on both your quinoa and sweet potato, once they are finished, add them to the large pot. Stir and allow the contents to warm on medium heat for 5-7 minutes. Once appropriately warm to eat, dish out your bowls and add the toppings of your choice.