Quick Quinoa & Beef Bowl

Ingredients

1 cup quinoa

2 cups chicken stock or water

1 tbsp olive or coconut oil

1/4 tsp ground ginger

6 cloves of fresh minced garlic

1 lb lean ground beef

1/3 light brown sugar

1/4 cup amino acids or low sodium soy sauce

1 tbsp sesame oil

2 scallions thinly sliced

Salt & pepper to your liking

Directions

1. In sauce pan add chicken stock (water) and quinoa then cover. Bring to a bowl, reduce heat and allow it to simmer for about 15 minutes covered. Stirring every now and then to prevent sticking.

2.  In a large saute pan add olive or coconut oil. Once warmed add minced garlic and cook for about 1 minute before adding ground beef. Brown the beef and drain if needed.

3. In a small bowl combine brown sugar, amino acid (soy sauce), ground ginger, salt,pepper and sesame oil. Mix all the ingredients together until uniform. Then pour mixture over ground beef and stir.

4. Once quinoa is finished scoop some into a bowl and add ground beef. Top it off with scallions and enjoy!

14 Bean Soup

Ingredients

14 Bean Soup Mix

48 ounces Vegetable Stock

4 Carrots-chopped

4 Small Potatoes-cubed

6 Cloves of Garlic-minced

1 Onion-diced

1 can of diced tomatoes 

1 tbsp. Onion powder

Salt and Pepper to your liking

Instructions

1. Follow directions on bean mix for quick soak technique.

2. Add stock and onion powder, salt and pepper to large pot (at least an 8 qt. pan) and add chopped carrots and potatoes. Turn on med-high, bring to a boil, cover and simmer on low for about 10 minutes.

3. Next add onion, garlic, tomatoes and beans to pot. Stirring until everything looks well mixed together. Salt and pepper to taste.

4. Cook everything on low for about an hour in a half to two hours, depending on texture of beans. Once beans are soft the soup is done. 

Feta, Spinach & Tomato Breakfast Scramble

Ingredients

4 Eggs

8 Grape or Cherry tomatoes 

1/4 cup Feta Cheese Crumble

1 cup Fresh Baby Spinach Leaves

Salt and Pepper to taste

2 tbsp Olive Oil

Instructions

1. In a large frying pan add olive oil and turn heat to medium-low. 

2. Crack all four eggs into a large bowl, add a little bit of water just enough to fluff up the eggs.

3. Chop tomatoes then add to eggs along with spinach and feta.

4. Salt and pepper eggs to your liking, mix thoroughly together.

5. Turn heat to low-medium and add egg mixture to pan.

6. Using a spatula scramble eggs, continually moving mixture around in the middle and around the sides.

Garlic Shrimp & Broccoli Stir-fry

Ingredients:

Approximately 20 Organic Wild Caught uncooked Shrimp

1 Bag Frozen Broccoli

1 Can Organic Water Chesnuts

4-5 Cloves Organic Fresh Garlic 

1/2 cup Organic Bone Broth

4 Tbsp. Organic Olive Oil

Organic Lo Mein Noodles or Rice

Salt, Pepper and Garlic Powder to taste.

Instructions:

1. In a 4 qt. pot add water and bring to boil. While waiting for water to boil you can begin sauce. 

2. To make sauce add 2 tbsp. olive oil to a small sauce pan on low-medium heat. Mince your garlic and add to pan cook on low until it becomes fragrant, be careful not to burn! Add 1/4 cup bone broth to garlic and allow to simmer. Season with salt and pepper to taste.

3. In a large pot add frozen broccoli and some water, just a small amount maybe 1/4 cup if that. Cook on medium until water starts to boil then turn down to low and continue cooking until broccoli is no longer frozen. Drain broccoli and set aside.

4.In a medium sauté pan add 2 tbsp. olive oil on medium-low heat. Peel and devein if needed shrimp then add to pan, cook only until it turns pink. Be careful not to over cook shrimp or it will be rubbery.

5. Add broccoli to shrimp pan with remaining bone broth, water chestnuts and season with salt, pepper and garlic powder to your liking. Simmer on low just to keep warm and cooking water chestnuts. 

6. By now your water should be boiling, add lo mein noodles and cook according to directions.

7. Once noodles are cooked, drain and plate. Spoon shrimp and broccoli mix on top of noodles then pour sauce over.

Avocado Chicken Salad

2.5 cups cooked shredded chicken

2 small avocados

2 tsp liquid aminos

Black pepper to taste

2 large sweet peppers

Place shredded chicken in a large bowl. Slice avocados, scoop out and add to shredded chicken. Next add liquid aminos and black pepper, mash everything together until avocado has a creamy texture.

Wash and slice peppers in half, remove seeds and dry. 

Scoop chicken avocado mixture into peppers, plate and enjoy lunch!

Quick and Easy Lunch- Broccoli,cauliflower and chicken

Super fast go to lunch for the family!

Special Blends Broccoli,cauliflower and Pune nuts (purchases from wegmans)
2-3 pre-cooked chicken breasts chopped into cubes

Directions:
Add 3 tbsp. of water to frying pan then add vegetables. Cover and cook on high until brought to a boil. Reduce heat, simmer 3-5 min and drain any excess water.

Return heat to med-high, add oil packet,pine nuts and chicken. Stir until evenly coated and cook until chicken is warmed.

Plate and enjoy! You can also add brown rice or quinoa if desired.

Back on course!

Sorry for the delay everyone! I know it's been a little over 6 months since my last post. Life some times sweeps us away in our dailies and we end up putting things off to the side.
But now I'm back and ready to share some more delish recipes! I hope you all enjoy and leave me feedback too!

Many Blessings,
P ~

Inside Out Tacos

Ingredients:

2 boneless skinless chicken breasts

1 bag steamable organic corn

1 can organic black beans

Boil in a bag brown rice

Advocare taco seasoning

Organic salsa

Directions:

1. In a 4 qt. pot place thawed chicken breasts and cover with water until fully submersed. Bring to a boil then cover and simmer for 10-15 min, or until chicken is no longer pink.

2. Cook your brown rice according to directions.

3. Drain black beans and rinse with cold water in colander.

4. Cook corn according to directions.

5. Once chicken is cooked place on plate  and shred once cooled.

6. Place shredded chicken in a large sauté pan, add black beans, taco seasoning and corn. Mix until well blended and beans are warm.

7. Plate rice once fully cooked and top with chicken taco mixture!!! 

8. For added spice and texture add desired amount of salsa and mix in.