Tag: broccoli

Teryaki Chicken or Salmon

Jean Yates

Instead of my usual diet, after giving birth I shifted to eating more warming foods. This included soups, bone broths, meat with bone, raw milk, and raw cheese. It was a significant change from my previous eating habits, but it was one that I found to be beneficial. This teryaki chicken recipe became a favorite.

green soup

Ingredients

  • 1 lb organic chicken 
  • Salt pepper to taste
  • 1 tbsp avocado oil
  • 1 lb organic broccoli chopped and steamed in water with dash of salt. 

Directions

Make the sauce recipe and let sit and cool. 
 
Using 1 lb of organic pasture raised chicken cover in avocado oil and salt and pepper.
 
Grill the chicken for 4 minutes in each side or until done. Thinner chicken will take less time than thicker. I usually butterfly my breast so they are thinner and cook faster. 
 
Prepare brown rice or quinoa per directions on the bag or box. 
 
Plate rice, steamed broccoli and chicken. Drizzle in teriyaki sauce and enjoy! 

 

Teriyaki sauce

1 cup coconut aminos or tamari sauce
3/4 cup coconut sugar
1 clove minced garlic
1 tsp red chili flakes (optional)

Boil sauce ingredients, stir and reduce heat to low and simmer for 10 minutes. Remove from heat and let cool. Use as a glaze for chicken, fish, any meat or veggies for teriyaki style.

Sweet Watermelon Crunch Salad

Jean Yates

Chef V’s tip: To blanch the broccoli, bring a pot of water to a boil, drop the broccoli in for 1 minute, and then remove and cool with ice water. This will make it slightly softer without losing much of the nutritional value.

sweet watermelon crunch salad

TOTAL TIME: 15 min
SERVES: 2-4

Ingredients

  • 2 cups arugula
  • 3 cups chopped watermelon, seeded
  • 2 ripe Bartlett pears, peeled and thinly sliced
  • 3 cups chopped broccoli florets, blanched and cooled
  • 2 tablespoons raw pine nuts
ZESTY DRESSING
  • 1/4 cup cold-pressed olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon or dry mustard
  • 1/2 teaspoon lemon zest

Directions

Plate the greens with watermelon, pears, broccoli florets, and a sprinkling of pine nuts.

Combine the dressing ingredients. Drizzle over the salad and serve.

Little Leprechaun Soup

Jean Yates

Check out this delicious Meatless Monday recipe from Chef V. Perfect for this St. Patty’s day or anytime!

skinny shamrock smoothie

TOTAL: 45 minutes

Prep Time: 45 minutes

Serving Size: 2 Person

Ingredients

    • 2 tbsp. organic coconut oil
    • 1 large yellow onion, chopped
    • 3 shallots, chopped
    • 2 garlic cloves, minced
    • 1 quart of organic vegetable broth
    • 6 cups organic broccoli florets, chopped
    • 1 tbsp. fresh thyme leaves
    • ½ cup raw, unsalted cashews
    • 1 cup coconut milk
    • ½ cup pepitas for garnish (optional)

Directions

In a large soup pot over medium-high heat, heat the coconut oil. Add onions, shallots, and garlic and cook until translucent, about 3-4 minutes. Add broth & broccoli and boil for 10 minutes. Remove the soup and pour into a blender. Add thyme, coconut milk, and cashews to blender. Blend until smooth, 2-3 minutes. Serve in a bowl and top with pepitas or garnish with extra thyme sprigs.

Healthy Pasta Salad

Jean Yates

Here’s my healthy Pasta Salad, using brown rice pasta, your choice of veggies and my raw cashew mayo to sauce. Mix well and refrigerate for at least 2 hours before serving. Enjoy!


DOWNLOAD THE RECIPE PDF

healthy pasta salad

INGREDIENTS

  • 4 cups brown rice pasta
  • 1/2 cup organic broccoli, chopped
  • 1/4 cup diced red onion
  • 1/4 cup shredded carrot
  • 8 chopped olives (optional)
  • 1 cup Chef V Raw Mayo (recipe HERE)

INSTRUCTIONS

Cook the brown rice pasta according to directions on package. Drain and rinse with water to cool. Mix cooled pasta with broccoli, onion, carrots, olives (optional) and mayo. Mix well and refrigerate for at least 2 hours before serving.

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