Boil salted water in a small pot and cook broccoli for about 5 minutes, until tender. Hard-boil the eggs, cool them and peel them, cut them into quarters. Mix the ingredients for the sauce in a small bowl.
Place the cooked broccoli and the rest of the salad ingredients in a bowl, drizzle with the sauce and season with salt and pepper to serve.
For the marinade: In a large bowl, stir together the coconut sugar, rice vinegar, tamari, fish sauce, 2 tablespoons of olive oil, garlic powder, ground cayenne and salt and black pepper.
For the salsa: Transfer 1 tablespoon of the marinade to a medium bowl and add the diced pineapple, red onion and coriander. Toss until well mixed and set aside.
Add the grated pineapple and its juices to the marinade, then add the chicken and toss to coat. Set aside to marinate for 15 minutes.
Once the chicken is done marinating, heat a large pan over medium-high and add the remaining 1 tablespoon of olive oil. Add the chicken, leaving the marinade behind. Cook until browned on all sides, 7-8 minutes.
Serve the chicken over rice and topped with the pineapple salsa.
1.In a bowl, whisk the yogurt with the eggs, vanilla sugar and coconut sugar. In a second bowl, sift the flour, cocoa, baking powder and baking soda. Fold the wet ingredients into the dry and mix until the ingredients are combined.
2.Preheat a frying pan over low heat, brush it with some oil and place 2 tablespoons of batter per pancake. Fry over low heat until golden brown, about 3 minutes. Flip the pancakes and cook again for about 3 minutes.
3.Serve with your favorite toppings (not included in the nutrition information).
1 Hull and dice strawberries the day you are serving pudding.
2 In a medium bowl, whisk together the almond milk, yogurt, maple syrup, vanilla, and salt. Whisk in the chia seeds. Let stand for 30 minutes and stir again to ensure all chia seeds are incorporated and not sticking to bottom of bowl. Cover and refrigerate overnight.
3 The next day, spoon pudding into bowls and top with strawberries and almonds. Drizzle with additional maple syrup if desired.