Thursday, October 8, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch:
Quinoa and Kale Cranberry Salad w/Sweet Potatoes

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Tbsp Extra Virgin Olive Oil

1/2 Clove Garlic, minced

1/4 Cup Red Onion, diced

2/3 Cups Quinoa

1 1/8 Cups Chicken Broth

1 tsp Ground Cinnamon

¼ tsp Salt

1/4 Cup Cranberries

1/4 Cup Feta, crumbled

1/2 Sweet Potato, peeled and diced

1 Cup Kale, finely chopped

¼ tsp Salt

2 Tbsp Extra Virgin Olive Oil

1 Clove Garlic, minced

1/2 Cup Red Onion, diced

1 1/3 Cups Quinoa

2 1/4 Cups Chicken Broth

2 tsp Ground Cinnamon

1/2 tsp Salt

1/2 Cup Cranberries

1/2 Cup Feta, crumbled

1 Sweet Potato, peeled and diced

2 Cup Kale, finely chopped

1/2 tsp Salt

3 Tbsp Extra Virgin Olive Oil

1 1/2 Cloves Garlic, minced

3/4 Cup Red Onion, diced

2 Cups Quinoa

3 1/3 Cups Chicken Broth

3 tsp Ground Cinnamon

3/4 tsp Salt

3/4 Cup Cranberries

3/4 Cup Feta, crumbled

1 1/2 Sweet Potato, peeled and diced

3 Cup Kale, finely chopped

3/4 tsp Salt

Directions

1. In a skillet, heat olive oil on medium-medium high heat and sauté onion for 2-3 minutes, adding garlic after approx. 1 minute

2. Add sweet potatoes, and continue sautéing for approx. 5 more minutes, reducing heat if necessary

3. Add broth, quinoa, kale, cinnamon, and salt. Reduce heat to low-medium and simmer, covered, for approx 20 minutes or until liquid is absorbed and quinoa is tender. Stir occasionally

4. Remove from heat and allow to cool

5. Stir in cranberries and feta

6. Serve chilled on a bed of kale

Dinner:
Creamy Chicken and Broccoli

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

½ Lb Boneless, Skinless Chicken Breasts, cut into bite sized pieces

1/2 Head Broccoli Florets, trimmed from stems

2 Tbsp Extra Virgin Olive Oil, divided

2 Cloves Garlic, minced

6 oz Riced Cauliflower

1/4 Cup Sweet Onion, diced

1/2 Cup Mushrooms, sliced

1/2 Cup Chicken Broth

½ Cup Full Fat Coconut Milk

1/4 Cup Parmesan Cheese, grated (For dairy free, sub 2 Tbsp nutritional yeast)

1/2 Tbsp Dijon Mustard

Salt and Ground Black Pepper to Taste



1 Lb Boneless, Skinless Chicken Breasts, cut into bite sized pieces

1 Head Broccoli Florets, trimmed from stems

4 Tbsp Extra Virgin Olive Oil, divided

4 Cloves Garlic, minced

12 oz Riced Cauliflower

1/2 Cup Sweet Onion, diced

1 Cup Mushrooms, sliced

1 Cup Chicken Broth

1 Cup Full Fat Coconut Milk

1/2 Cup Parmesan Cheese, grated (For dairy free, sub 1/4 cup nutritional yeast)

1 Tbsp Dijon Mustard

Salt and Ground Black Pepper to Taste

1 1/2 Lb Boneless, Skinless Chicken Breasts, cut into bite sized pieces

1 1/2 Head Broccoli Florets, trimmed from stems

6 Tbsp Extra Virgin Olive Oil, divided

6 Cloves Garlic, minced

18 oz Riced Cauliflower

3/4 Cup Sweet Onion, diced

1 1/2 Cup Mushrooms, sliced

1 1/2 Cup Chicken Broth

1 1/2 Cup Full Fat Coconut Milk

3/4 Cup Parmesan Cheese, grated (For dairy free, sub 1/3 cup nutritional yeast)

1 1/2 Tbsp Dijon Mustard

Salt and Ground Black Pepper to Taste

Directions

1. Preheat oven to 400 degrees

2. Cut chicken into bite sized chunks

3. Toss chicken in ½ olive oil, garlic, salt and pepper

4. Place on a sheet pan and roast for 10-15 minutes, flipping halfway through

5. While chicken is roasting, cook bacon in a skillet on medium to medium high heat or microwave until crisp. Crumble and set aside

5. In a skillet, sauté veggies in remaining olive oil for approx 6 minute or until tender and beginning to brown. Salt and pepper to taste

6. Remove from heat and set aside

7. In a small pot, whisk together all other ingredients. Bring to a boil and remove from heat

8. Add chicken to veggies and mix in coconut milk mixture. Top with bacon

Steamed Carrots

  • 2
  • 4
  • 6

12 Baby Carrots

Water

2 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

24 Baby Carrots

Water

4 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

36 Baby Carrots

Water

6 tsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Put carrots into a pot along with just enough water to cover carrots

2. Bring to a boil. Reduce heat and simmer for 10 minutes or until tender

3. Drain off water, toss in olive oil and add salt and pepper to taste