This crunchy, tangy, slightly sweet chicken salad has been carrying me through my ten day detox. It’s packed with good stuff my body has been needing, and nothing that is doesn’t. The base of this salad is shredded cabbage which is hearty enough that you can pre-dress it hours before serving, or toss it in the morning and take it to work with you for lunch. It gets better as it marinates!
2pieces boneless skinless chicken breastabout a pound
2tbsmiso white miso paste
1clove garlic, chopped or grated
1tbsfreshly grated ginger
2limeszested and juiced
1tbstamari soy sauce
1tsptoasted sesame oil
1/2cslivered almonds, toasted
2tbssesame seeds, toasted
Poaching the Chicken
To poach the chicken we’re going to create an aromatic broth. Don’t freak out- but I haven’t formally written this into the recipe, and that’s because I want you to use what’s already around you while we’re making this salad. Stay with me! Place the chicken in a medium-sized pot and cover with water. Next, add your aromatics; a knob of ginger, a couple of smashed cloves of garlic, a scallion, a splash of tamari, and a hefty pinch of salt. Bring the pot to a boil, turn the heat to medium-low, throw on a lid and let it simmer for 10-15mins until the chicken is fully cooked and no longer pink in the middle. Remove the chicken from the broth, place it in a bowl in the refrigerator to cool completely. Once cool use your hands to shred the chicken into small pieces.
In a small bowl whisk together the miso, ginger and, garlic. Next, add the tamari and lime juice and zest. Lastly, whisk in the olive and sesame oil. Set aside.
Assembling the Salad
Toss together the cabbage, chicken, cilantro, carrots and scallion and miso-ginger dressing. Using your hand’s is helpful here you really want to work the dressing into all of the ingredients. Before serving taste your salad, it may need a pinch of salt or an extra squeeze of lime juice. Divide the salad into bowls and top with the toasted almonds and sesame seeds.
I cannot stress enough how important a well-stocked pantry is when it comes to throwing together a quick meal. Case in point- red lentils, rice, coconut milk and the right spices all blended together to create a beautiful, nutritious curry! Dried pasta, olive oil, anchovy, chili flake, and a little lemon juice might be one of my favorite dinners ever! These meals are perfect for when you get home after work and the fridge is empty. Please don’t waste your hard earned money on Postmates.
Speaking of hard earned money, one more tip before I get into my top ten: keep an eye on these ingredients at the supermarket. A lot of my favorite pasta goes on sale for $1-2/box when I see that’s the case I stock up, same with canned tomatoes and almost everything else. Save money on the basics and splurge the fun stuff!
Furikake is a Japanese a rice seasoning typically made up of, nori, sesame seeds, dried fish/shrimp, and sugar. My recipe is really simple and a great introduction to this magical ingredient. Sprinkle it over rice, eggs or veggies.
Heat a pan over medium/low heat. Add the sesame seeds to the pan and toast just until fragrant 1-2 minutes. Be careful not to burn them! Remove the sesame seeds from the pan and let cool.
Use scissors to cut the nori into quarters; this will make it much easier to break up in the blender. Blend the nori and bonito in a blender or food processor. I personally have a very poor quality blender, so it takes a while to achieve the correct consistency. I use the pulse setting and a combination of blending on high and low. After a few minutes, you will get a fine flakey consistency. Lastly, add the bonito flakes and pulse a few more times.
Pour the blended nori and bonito into a bowl and toss with the toasted sesame seeds and coconut sugar. Store in a small jar with a lid. My favorite way to use furikake is to sprinkle it over warm rice with sliced avocado and a little bit of soy sauce.
I’m sitting at my kitchen table typing up this recipe and polishing off the second half of this loaf. It’s THAT good! It goes really well with a cup of coffee or tea. Just saying!
This is not your standard banana bread recipe. It’s free of refined sugars, and flours, instead, it’s made with ground almonds and shredded coconut. The result is a super sweet very moist slice of cake. Because it is so moist, I recommend storing your banana bread in the fridge. You probably won’t need to though because it won’t last that long!
1/2cshredded coconut plus a little extra to sprinkle on top
Preheat the oven to 350. Line a 9 x 5-inch loaf pan with parchment paper and spray with coconut oil.
In a large bowl mash the bananas, eggs, vanilla and maple syrup with a large whisk. Next, add the dry ingredients; almond flour baking soda, salt, and shredded coconut whisk thoroughly. Lastly, stir in the coconut oil.
Pour the batter into the prepared pan and sprinkle with a little extra coconut. Bake for 40-45minutes. When its ready the center should be firm to the touch. Insert a toothpick or the tip of a knife into the center; it will come out clean when its ready if it doesn’t put it back in the oven and bake for five more minutes.
Let the banana bread cool before trying to remove it from the pan (it’s hard to wait, I know.) Slice and enjoy!
Store bought granola is one of those foods that sounds like a healthy choice, but in reality, it’s usually packed with excess sugar and oils. Good news though, its really easy to make at home, and so much healthier! Serve with your favorite yogurt, fresh fruit, and a drizzle of honey.
Pre-heat the oven to 325 degrees. Combine all ingredients in a large bowl. Mix really well, making sure everything is evenly coated with maple syrup and coconut oil. I usually use my hands to do this.
Line a large sheet tray with parchment paper and pour the granola mixture onto it in one even layer. Bake for 20 minutes, then remove the tray from the oven and stir with a wooden spoon or spatula. You will notice the corners and edges start to brown first, so make sure to move the granola around so that it does not burn. Return the tray to the oven and cook for another 10 minutes or until the granola is evenly golden brown and fragrant.
Let the granola cool completely before eating. Store in an airtight container for up to two weeks!
a small handfull herbs, any that you like mint, dill, chive, or parsley
a few slices of cucumber and or radish
flakey sea salt and freshly cracked pepper
a pinchred pepper flakesoptional
Spread the greek yogurt onto a plate with the back of a spoon. Season with salt and freshly cracked black pepper.
Heat a castiron pan on medium/high. Add three tablespoons of olive oil to the pan. Crack the eggs into the pan. Reduce the heat to low. While the egg is cooking, carefully tip the pan towards you allowing the olive oil to pool onto one side of the pan. Use a spoon to gently baste the egg with hot oil; this will help to cook any lingering runny egg white. Remove the eggs from the pan and place directly on top of the seasoned yogurt.
To serve; top the eggs with the fresh herbs, tearing them into small pieces with your hands. Add a few slices of radish and cucumber. Lastly, season everything with a drizzle of olive oil, salt, pepper and chili flakes ( optional.) Serve with toasted bread and enjoy immediately!
Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I love to toss it with maple syrup and olive oil. The maple syrup enhances the sweetness and caramelizes nicely when roasted. The other best part of this dish… brown butter, ugh it’s heaven! If you haven’t browned butter before do so carefully because it can turn to burnt butter really fast! This recipe is perfect for your Thanksgiving menu, enjoy!
Pre-heat the oven to 400. Slice the delicata squash into half-inch rounds and scrape out the seeds with a small paring knife. Place the squash in a large bowl and toss with the maple syrup, olive oil, and sea salt. Lay them out on a parchment lined sheet tray, making sure there is plenty of space and the pieces are not overlapping. Bake for 15-30mins flipping the squash halfway through the baking process.
Meanwhile, make the brown butter; put the butter in a small saucepan and begin to melt it over medium heat. As the butter melts, it will start to foam and then brown. Watch it carefully because it can go from perfectly browned, to burnt to hell real quick! The butter is ready when it smells nutty, and the color is like caramel. Just before serving, add the chopped parsley.
To serve; arrange the squash on a platter or large plate. Spoon the brown butter and parsley over the plate. Sprinkle with a pinch of flakey sea salt and dig in!