Creamy Mediterranean Garlic Chicken

YIELDS 1 Serving PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins

8 boneless skinless chicken thighs

8 ounces plain greek yogurt

1/2 cup nutritional yeast

1 1/2 tablespoons olive oil

1 cup sweet onion chopped

3 garlic cloves, minced

1/2 cup sundried tomatoes [see notes]

2 teaspoons dried oregano

2 teaspoons dried basil

1/2 teaspoon dried thyme

2 cups low sodium chicken broth

6 cups spinach chopped

1/2 cup parsley chopped

PREP:

1 Chop spinach/mince garlic.

MAKE:

2 In a large skillet, sauté chicken thighs in 1 teaspoon olive oil until browned on all sides. Remove from pan and set aside.

3 Add another teaspoon to the skillet and, over medium heat, sauté onion until soft. Stir in garlic, sun-dried tomatoes, oregano, basil, and thyme and sauté for another few minutes until fragrant.

4 Stir in yogurt and chicken broth, then nestle chicken pieces in pan. Simmer for about 20 minutes until chicken is cooked through [165°F internal temperature].

5 Stir in spinach and cover pan until wilted. Top with parsley just before serving.

Triple Greens Soup with Avocado

YIELDS 1 Serving PREP TIME 15 mins COOK TIME 30 mins TOTAL TIME 45 mins

1 tablespoon coconut oil

½ sweet onion, chopped

2 garlic cloves, minced

1 teaspoon cumin

½ teaspoon nutmeg

2 cups vegetable broth

3 cups broccoli

Salt and pepper to taste

1 cup coconut milk

2 cups spinach

2 cups kale

½ lemon, juiced

1 avocado, sliced

1 tbsp olive oil for garnish

Prep:

1 Chop onion and mince garlic.

Make:

2 Heat coconut oil in a pot over medium heat. Add onions and sauté until golden, for about 5 minutes. Add garlic and stir for another minute then add cumin and nutmeg and stir until fragrant.

3 Add vegetable broth to the pot. Stir until producing a light steam. Add the broccoli florets in with the mixture and let steam for 5 minutes or until broccoli is bright green.

4 Add coconut milk and stir well.

5 Add spinach and kale. Stir just until the greens are wilted and remove from heat.

6 Ladle soup into blender and process until smooth, covering lid with towel when processing for safety.

7 Transfer blended mixture back into a large pot. Warm to desired temperature.

8 Add salt and pepper to taste.

9 Ladle into bowls. Drizzle with lemon juice and add sliced avocado.

Confetti Vegetable Salad with Miso Dressing

½ lb. green beans, snipped and chopped

2 heads lacinato kale shredded

1 red pepper, chopped

½ red onion, diced

1 head radicchio, chopped

1 tart apple, cut into matchsticks

¼ cup walnuts, chopped

Dijon-Miso Dressing [will make more than you need]:

3 tablespoons Dijon mustard

2 tablespoons of yellow miso

2 medium shallot, chopped

1/3 cup of sherry wine vinegar

3 tablespoons olive oil

2 tablespoons water

2 tablespoons maple syrup

1 Place green beans in a steamer basket and steam until al dente, then rinse in cold water to stop cooking process.

2 In a large bowl, add kale and massage until it has softened. Add pepper, green beans, onion, radicchio, and apple.

3 Place dressing ingredients in blender and process until smooth, thinning with water if needed.

4 Toss salad with dressing and walnuts.

YIELDS 1 serving PREP TIME 20 mins