Ingredients:

1½ LB chicken breast, cut into 1" cubes

⅓ c. avocado or olive oil + 2 T.

Juice of 2 limes

1 t. lime zest

1 T. white vinegar

3 cloves minced garlic, divided

¼ c. chopped fresh cilantro

1 t. cumin

½ large white onion, diced (about ¾ c.)

1 red or yellow bell pepper, diced

6 medium-sized Yukon Gold Potatoes, diced (about 1½ LB)

1 t. Salt, more to taste

Pepper, to taste

Method:

Preheat oven to 375° F. Set aside chicken in a large container or ziplock bag.

Marinade: In a food processor or blender, combine oil, lime juice, zest, vinegar, 1 clove garlic, cilantro, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 T. of marinade to set aside.

Heat a large oven-proof skillet to medium-high heat. Once hot, add 2 T. oil. Toss in diced onion and potatoes. Sauté for 3-5 minutes, add garlic and bell pepper. Sprinkle with salt. Sauté another 2-3 mins.

Top with chicken and stir. Transfer to oven.

Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.

Salt and pepper to taste, top with remaining 2 T. of marinade.

Serve hot with additional toppings such as tomatoes, avocado, fresh cilantro or onion.

Servings: 4

Recipe adapted from: wholesomelicious.com

Ingredients:

½ c. Quinoa

2 t. Oil

¼ c. chopped Leek

⅓ c. chopped Carrots

⅓ c. chopped Red bell pepper

Add other veggies like celery, mushrooms, greens of choice quantities depending on the amount of cooked quinoa

¼ t. chili flakes or chopped green chili

½ t. dried basil

¼ c. cooked green peas

⅔ t. salt

½ t. lemon juice

Optional garnish: roasted nuts, cashew or almond slivers, chopped fresh cilantro 

Method:

Cook quinoa according to instructions(I usually cook ½ c. quinoa in a little more than ¾ c. water for about 15 minutes). You can also toast the quinoa a little before adding water for a fluffier nuttier quinoa. Fluff it up as soon as cooked.

In a pan on medium heat, Oil, Leek, Carrots and Red bell pepper. Add other veggies like celery, mushrooms, greens of choice in quantities depending on the amount of cooked quinoa.

Cook for 3-4 minutes, uncovered, until Leek and Carrots start to get brown on the edges.

Add chili flakes, dried basil and Peas and cook for another 2 minutes.

Add in cooked quinoa, salt and lemon juice and mix well.

Cook covered on low heat for 2-3 minutes.

Garnish with roasted nuts(cashew or almond slivers, optional), chopped cilantro and serve hot.

Servings: 2

Recipe adapted from: veganricha.com

Ingredients:

8 oz dried pasta penne, rotini, or another small shape

8-10 oz broccoli florets

3 T. olive oil

2 cloves garlic minced

1 (15 oz) can cannellini beans drained and rinsed

2 T. lemon juice

1 T. lemon zest

1 t. Italian seasoning

½ t. dried oregano

¼ t. red pepper flakes

kosher salt and black pepper

½ c. shredded Parmesan or Pecorino

optional garnish: lemon wedges, fresh parsley, or chopped fresh tomato 

Method:

Bring a large pot of water to a boil, add a generous pinch of salt, and cook pasta just to al dente, according to package directions.

While pasta cooks, roughly chop broccoli florets into small pieces, discarding any thick stems. Add broccoli to boiling water 2-3 minutes before the pasta’s cooking time is up.

When both pasta and broccoli are finished, use a liquid measuring cup to scoop out about 1 cup of the cooking water, then drain pasta and broccoli together. Set aside.

Return empty pot to medium heat. Add olive oil and garlic. Cook for 30-60 seconds, just until fragrant, stir in beans, lemon juice, lemon zest, Italian seasoning, oregano, red pepper flakes, ½ teaspoon salt, and 10-12 cranks of fresh-ground black pepper.

Pour in about ¾ cup of the reserved pasta water. Increase heat until the liquid boils, reduce heat to medium and simmer for about 5 minutes.

Return pasta and broccoli to pot. Add Parmesan cheese. Stir well, taste and adjust seasonings. Add a bit more pasta water to further thin out the sauce, if desired, or more lemon, salt, or pepper to taste.

Serve immediately with garnishes of choice.

Servings: 4

Recipe adapted from: nourish-and-fete.com

Ingredients:

1 LB carrots, washed and trimmed

1 LB bell peppers, washed and trimmed

2 whole garlic cloves, sliced thin

2 T. olive oil

1 pinch salt and pepper

Method: 

Preheat the oven to 400° F.

Wash bell peppers and carrots and remove stems. If using large carrots, cut in half lengthwise. Cut bell peppers into thin strips.

Arrange carrots and bell peppers on a baking sheet and drizzle with olive oil, tossing to completely cover with oil; sprinkle with sliced garlic, salt, and pepper.

Place sheet pan in oven and roast for 25 minutes, stirring halfway through for even cooking.

Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Servings: 4

Recipe adapted from: forkintheroad.com

Ingredients:

1 LB pac choi

1 LB broccoli

2 T. canola oil

1 garlic clove, chopped

1 T. finely grated fresh ginger

1 to 2 T. soy sauce

Method:

Cut white stalks from pac choi; slice into 1" pieces. Coarsely chop green leaves.

Peel stalks from broccoli; slice ¼" thick. Cut florets into bite-size pieces.

In a large skillet, boil ½ cup water. Add pac choi stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.

Add pac choi leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.

Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

Servings: 6

Recipe adapted from: marthstewart.com

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