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
1 Chop spinach/mince garlic.
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.
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
1 Chop onion and mince garlic.
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.
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