Sweet Lime Veggie Noodles


Here’s a little twist on your regular stir fry or veggie bowl. Try this tangy fry for a sensationally easy dinner your tastebuds and health will thank you for. 

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Ingredients 

2 cups rice noodles

1 head of broccoli

1/2 cup purple cabbage

4 medium carrots

1/4 cup creamy almond butter

2 tbsp extra virgin cold pressed coconut oil 

3 tsp chili powder

1 tsp turmeric 

Juice from 2 limes

A pinch of salt

A pinch of pepper 

Toppings

Shallots

Cilantro

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Bring 3 cups of water to boil and add rice noodles, cook for 5-7 minutes or until soft. Chop veggies and place in a frying pan with coconut oil on medium heat. Season to taste, mix well, and cover with a lid. Once the veggies are cooked, add almond butter and 1/4 cup of water. Mix well. Add lime juice and remove from heat. 

Run cooked noodles under cold water and strain. Mix noodles with seasoned veggies and almond sauce. Garnish with shallots and cilantro. 
Enjoy ❤️

Kickass Cabbage, Kale & Chicken Bowl

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YES! Kale and Cabbage have successfully been conquered by this wonderful dish to be so tasty and good! This is a great, beautiful, and colorful dish ❤ Haven’t you heard?!? You are supposed to be eating all of your colors in order to have a fully balanced diet. No, this does not include skittles.

Please comment bellow! Let me know how this tasted to you! Thoughts? Opinions?

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Ingredients

1 Sweet Potato

1 lb Organic, antibiotic-free Chicken Breast

1 Cup Rice

1/2 Cup Cilantro

1 Lemon

1 head of Kale

1 Bell Pepper

1 tsp Turmeric

1 tbsp Chili Powder

1 tsp Cayenne

1 tsp Salt

1 tsp Pepper

Coconut oil

1 tbsp Olive Oil

Toppings

Purple Cabbage

Avocado

Cilantro

Salsa

Sour Cream

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Start your rice by taking 2 cups of water in a small pot on high heat. Once boiling, add in one cup of rice, turn down to medium heat, and cover with a lid. Once your rice is finished, remove from heat and add 1 tbsp olive oil, 1 tsp salt, cilantro, and half a lemon.

Then, set the oven to broil. Skin and dice sweet potato into bit size pieces. Place into a small bowl with a large spoonful of coconut oil. Season with a pinch of salt, pepper, and chili powder. Mix well. Place on a baking sheet lined with tin foil and place it in the oven for 6-8 min. Meanwhile, dice up your kale, mix with coconut oil, salt and pepper, then place it on the baking tray with the sweet potato and place in the oven for another 3-5 minutes.

Next, take a frying pan and another dollop of coconut oil. Add diced chicken breast to medium/high heat. Season with 1 tsp salt, 1 tsp pepper, cayenne, chili powder, turmeric, and the other half of the lemon. Mix well. Turn heat down and cover with a lid. Check frequently and stir until finished.

Take rice, kale, sweet potato, and chicken and top with salsa, sour cream, avocado, salsa, and serve!

 

Enjoy ❤