Peachy Chicken Summer Salad

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Looking for a way to spice up your salad? Check out this recipe!

A sweet rendition of flavors with creamy avocado, sweet and tangy peach, with a zesty chicken and a little bit of spice.

 

Ingredients

Salad:

Partial Head of Romaine Lettuce

1 Bell Pepper

1/2 Avocado

1/2 Peach

1/4 cup non-gmo organic corn

1/4 cup black beans

Goddess Salad Dressing

Chicken:

1/2 chicken breast

2 tbsp coconut oil

A pinch of salt

A pinch of pepper

1/4 tsp Chili Powder

1/4 tsp Turmeric

1/4 tsp Cayenne

1/4 of a Lemon

 

Take salad fixings, chop, and mix well. Take a pan and add coconut oil on medium high heat. Add chopped chicken into the pan and add spices. Mix well. Cover chicken with a lid and turn on medium heat. Let chicken sit until cooked to your liking. Once complete, take chicken of heat and add to salad.

 

Enjoy ❤

Stuffed Carnival Squash with Cheesy Millet

squash and millet

Hello Vegetarians and veggie-eaters! It’s officially cold outside and the day of smoothies and cooling food have wained their way into the season of warm foods and root vegetables.

This meal is affordable and filling so eat up because you can make quite a bit!

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Ingredients

Squash:

1 Carnival Squash

Salt

Pepper

Spike Seasoning

Vegan Butter

1/2 lemon

Filling:

1 Cup Spinach

1 Portabello Mushroom

1/4 Cup Yellow Onion

1 clove Garlic

1 tbsp Olive Oil

2-3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Feta Cheese

Pine Nuts

Millet:

1/2 Cup Millet

1/4 Cup Mozzarella

1/4 Cup Sharp Cheddar

1 tbsp Rosemary

Salt

Pepper

Salad:

Red leaf Lettuce

Carrots

Purple Cabbage

Add Dressing of Choice

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Optional: 4 hours to 1 night before, soak millet in water with a pinch of salt. When ready to prepare the meal, strain millet through fine mesh strainer and set aside.

Preheat the oven to 350 degrees. Take your squash and cut it in half and scoop out the seeds. Take a spoonful of vegan butter and place it in the center of the squash. Placing the squash skin-side-down on a baking pan, sprinkle salt, pepper, and spike over the squash. Place in the oven for 45 minutes.

When timer goes off for the squash, turn off oven. Flip squash over, skin-side-up, and let it sit in the over until dinner is ready to be served. You’ll notice it looks like the moisture was taken out of the squash, turning it over spreads out the butter and brings some of the moisture back.

Take out a small pan and place one cup of water in it on high heat. Once water boils, add millet and turn down to medium/low heat and cover with a lid. When the millet has cooked completely (takes roughly 10-15 minutes), add in cheese, rosemary, salt, and pepper. Stir frequently and keep on low heat till cheese has melted completely.

Meanwhile, Prepare Salad.

About 10 to 15 minutes before squash is ready, take out a frying pan and pour olive oil in the pan. Cut up onion and mushrooms and place in the pan on medium/high heat for 2-3 minutes. Once the onions have caramelized, add chopped spinach, garlic and tamari. Cook for another 2-3 minutes with lid on. Turn off heat, cover with lid, and set aside until squash is ready.

When squash is ready, squeeze lemon on top and add in filling with pine nuts and feta. Dish out salad and millet and serve.

Cabbage Salad

cabbage salad

This is by far one of the quickest, cheapest, most delicious, and nutritious recipes!

Cabbage is loaded with Vitamin C, K, B6, Manganese, Calcium, Thiamin, beta-carotene, flavonoids, along with other nutritive properties!

In fact, there is research out there that states that cabbage is helpful for Heart Disease, Cancer, Diabetes, boosting Immune Function as well as Obesity.

Raw Cabbage, especially, is a high prana food, so eat up!

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Ingredients

Raw Cabbage

Coconut oil (melted) or Olive Oil

Nutritional Yeast

Lemon Juice

Cilantro

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If using coconut oil, turn on low and melt oil. Let cool and then pour over chopped cabbage. Toss salad and squeeze lemon juice over your cabbage. Add nutritional yeast and cilantro. ❤

Lemon Garlic Tilapia with a Garden Salad & Green Beans

tilapia dinner

Hello internet family ❤ This is a long awaited recipe, requested by one of the sweetest women I know! Similar to the Salmon recipe. Same same, little different. Here it goes: Clean eating for the entire family!

Fish are a wonderful source of protein, omega-3’s, B12 and Niacin, amongst other nutrients. So however you do it, it’s a great meal to add into your diet!

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Ingredients

1/2 lb tilapia

1 lemon

3-4 cloves garlic

A pinch of Salt

A pinch of Pepper

Handful of Green Beans

1 sprig of dill

Olive Oil

1 head of Lettuce

1 Red Bell Pepper

1 Carrot

1/2 avocado

Serving 1

Cooking Time: 30-45 min.

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Alright folks, I’m pretty proud of this meal. It’s so nutritious and well balanced! You’ve got a great source of protein, good/healthy fats, and tons of veggies, each with health promoting qualities. Oh, and by the way…it’s delicious.

Set the oven to 375. Take out a baking pan and tin foil. Tear enough to create a tent around the fish. Take out your tilapia, place it on the tin foil, squeeze 1/4 lemon over it, season with a small pinch of salt, take one clove of garlic chopped and sprinkle on top. When your oven has preheated, cover your fish with the tin foil; again creating that tent-like quality. Set the timer for 15 minutes.

Next, chop up your salad fixings. Add more or less of whatever you like/don’t like listed above. Increase quantity if more people are joining you. Once your timer goes off, expose your fish, peeling away the tin foil. Place it back in the over for another 10-15 minutes. If you want your fish to become crispy set for 10 min and then put on broil for 5-7 minutes.

While your fish is finishing up, pour roughly 2 tbsp of olive oil into a frying pan. Add green beans, again adding a small handful for each person other than yourself. Take another 1/4 of lemon and squeeze over green beans. Take a pinch of salt and pepper, season to taste, and sprinkle over the beans. Add chopped garlic to the pan. Add 1 clove of garlic for every 2 people your cooking for. (For example: if you’re feeding 3 people, add 4-5 garlic cloves.) Mix ingredients together, covering the green beans with olive oil. Put on medium, cover with lid, stir every 30 seconds or so. Keep an eye on them so they don’t burn. Allow them to steam for 5-7 minutes, turning the heat down, if needed.

Once the fish is cooked, take 1/4 lemon and squeeze over top. Add a bit more salt or fresh dill if your would like. Taste the green beans, maybe add the last 1/4 of lemon to them and continue to season to your liking.

Enjoy ❤

Please leave a comment or request bellow! Keep em’ coming, I love it!

Turnip the Beet: Salmon Salad Style

salmon salad

So if you haven’t figured out by now, I am addicted to Salmon. As a pescatarian, it is my favorite dish and one I make often. But I like to mix it up a bit and make it a little differently every time. So here’s a bit of a twist on the previous rendition.

Ingredients:

Salmon

Red Leaf Lettuce

Spinach

Beets

Feta Cheese

Cilantro

Salt

Pepper

Lemon

Add Dressing of your choice

Recommended: Balsamic Vinaigrette, Blue Cheese, Annie’s Goddess Dressing

To find directions for the salmon click here.

While the salmon is cooking, start steaming your beets. It is easiest to do this with a metal colander and a medium sized pot. Chop the beets into half inch pieces. Fill a pot with water, place the colander in the water, add your chopped up beets, and cover with a lid. Let the beets steam for about 15 minutes. If you don’t have a colander, you can still cut up your beets and place them in tinfoil. Wrap them completely and place in them in the pot.

While those are going, begin to cut up your lettuce. Add spinach, strained beets, cilantro, feta, and cooked salmon. Season with salt, pepper, and lemon. Add dressing.  ❤