Buddha Bowls

 I found a couple Buddha Bowls on Facebook. This is a combo of 2 recipes:

Base - Use the rice/quinoa as base, top with desired/available veggies, and sauce option

1 cup cooked brown rice or quinoa

1 cup shredded red cabbage

1 cup julienned carrots

1 cup edamame, shelled, cooked

1 red bell pepper, sliced thin

1 avocado, sliced

2 tablespoons chopped fresh cilantro

2 green onions, sliced

2 tablespoons sesame seeds

Lemon juice (on top, opt)

Sesame seeds

Cooked chicken chunks, if desired

Roasted Veggie Option - Roast 400 for 25-30 min.

1 cup chickpeas, drained and rinsed

1 cup sweet potatoes, diced

1 cup bell peppers, sliced

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

Tahini Sauce (we preferred this over the peanut sauce):

2 tbsp tahini

1 tbsp maple syrup

1 tbsp water

1/2 tsp garlic powder

Peanut Sauce: Whisk together, add warm water until smooth

1/4 cup creamy peanut butter

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon lime juice

1 tablespoon maple syrup or honey

1 teaspoon grated fresh ginger

1-2 tablespoons warm water (to thin, if needed)

Fruit-Date Smoothie

 This came with my olive oil and was actually good. The dates almost seem like little bits of chocolate.

1 C frozen berries

8 dates

1 T olive oil

2 C almond milk

Blend until smooth.

Sweet Potato Quinoa Black Bean Salad

For the salad:

1/2 cup quinoa, rinsed

1 large sweet potato, diced

1 can black beans, drained and rinsed

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup cilantro, chopped

1/2 cup corn kernels (fresh or frozen)

For the dressing:

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions:

1. Cook the quinoa according to package instructions. Let it cool.

2. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender.

3. In a large bowl, combine the cooled quinoa, roasted sweet potato, black beans, red onion, avocado, cilantro, and corn.

4. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper to make the dressing.

5. Pour the dressing over the salad and gently toss to combine.

6. Serve immediately or refrigerate for up to 2 days.

Coconut-berry Nice Cream

I started giving up treats during the week about 14 months ago. To get my dessert fix, I became a big fan of nice cream - frozen bananas, almond milk, a scoop of chocolate protein powder (or vanilla protein powder and a T of cocoa powder), and peanut butter or served with walnuts or shredded coconut. This berry version popped up on facebook and it was so good!

Blend:

2 C frozen berries

1 C coconut milk

2 T honey

1 t vanilla

In the pictures, it looked like perfectly scooped balls of icecream, but when you make it, it is more of a shake. After freezing, it's just hard, but so tasty! I supposed you could try scooping it.

Honey Garlic Chicken

 I was looking for healthy recipes and found this one from Healthy Fitness Meals. Evan really loved it and so did Eli. I didn't bread the chicken with the egg and cornstarch, though, I merely cooked my frozen chicken breasts in a skillet with the lid on the stove, added the broccoli, cooked it, then put the sauce on top, and served with the option of quinoa or rice.

• 2 tablespoons avocado oil, divided, or any other oil
• ▢4 chicken breasts, diced into 1-inch pieces
• ▢1 large egg, beaten
• ▢3 tablespoons cornstarch, or more if needed.
• ▢1 1/4 teaspoon kosher salt, divided
• ▢1 head broccoli, cut into small florets
• ▢2 cups cooked quinoa

Honey Garlic Sauce:

• ▢2 tablespoons honey
• ▢2 tablespoons sriracha sauce, use 1 tablespoon for a less spicy option
• ▢2 garlic cloves, minced
• ▢1 tablespoon rice vinegar
• ▢1 teaspoon sesame oil

To garnish: (I didn't do this)

• ▢2 green onions, thinly sliced
• ▢1-2 teaspoon black and white sesame seeds, or as desire

• Prepare 2 bowls, one with beaten 1 large egg, and the second with 3 tablespoons cornstarch mixed with a pinch of salt and pepper. (about 1 tsp from 1 1/4 teaspoon kosher salt)
• Dip the diced 4 chicken breasts into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
• Heat one tablespoon of the 2 tablespoons avocado oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.
• Cook until golden brown on all sides, about 8-10 minutes.
• In a medium bowl whisk all the sauce ingredients (2 tablespoons honey, 2 tablespoons sriracha sauce, 2 garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil). Pour sauce over the chicken and toss to coat, then set aside.
• Quickly wipe the pan with a paper towel, and add the remaining one tablespoon of oil.
• Preheat the skillet again, and stir-fry the 1 head broccoli florets until they start to brown. About 2-3 minutes. Season with a pinch of salt and pepper and set aside.
• Add about 1/2 cup of cooked quinoa (2 cups cooked quinoa divided) to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange them over the quinoa.
• Garnish with 2 green onions (diced), 1-2 teaspoon black and white sesame seeds, and lime wedges.
• Refrigerated for up to 4 days. Serve cold or reheated, as desired.

Tuscan Roasted Veg and White Bean Bake

I also saw this recipe on FB and it linked to this site. It was so yummy too! It says it serves 4, but I'd say it serves at least 8!!

1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small eggplant, cubed
1 red onion, sliced
2 cups cherry tomatoes
1 can (400g) white beans (cannellini or navy), drained & rinsed
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp chili flakes (optional)
Salt & black pepper to taste (1/2 t each?)
½ cup crushed tomatoes or passata
¼ cup vegetable broth
¼ cup grated Parmesan (optional, or vegan alternative)
Fresh basil or parsley, for garnish

Instructions

Preheat oven to 200°C (400°F).
Prepare vegetables: Place zucchini, peppers, eggplant (I left the skins on), onion, and cherry tomatoes on a large baking tray. (I put them in a bowl first, combined the following ingredients, then drizzled it on top of the veggies, and mixed.)
Season: Drizzle with olive oil, add garlic, oregano, thyme, chili flakes, salt, and pepper. Toss well. 
Roast: Bake for 25–30 minutes, until tender and slightly caramelized. (Mine didn't caramelize.)
Add beans & sauce: Remove from oven, gently mix in white beans, crushed tomatoes, and vegetable broth. (I didn't add crushed tomatoes or veg broth, but had a little spag sauce left over in the fridge and that was really yummy with it.)
Bake again: Return to oven for 15 minutes to let flavors meld.
Finish: Sprinkle with Parmesan (if using) and bake 5 more minutes until slightly golden.
Serve: Garnish with fresh herbs and drizzle with a little olive oil.

Tuscan Chicken - Crock Pot or Stovetop

 We've been killing it with the recipes lately. This one was posted on Facebook in an anti-inflammatory group. I didn't make it in the Crock-Pot, so I'll add stovetop instructions at the end.

Ingredients:
4 large boneless, skinless chicken breasts

½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)

1 tsp Italian seasoning
3 cloves garlic, minced

2 tbsp butter or olive oil

½ cup sun-dried tomatoes, chopped

1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese

2 cups fresh spinach
Fresh basil for garnish (optional)

Instructions:
Place chicken breasts in the crockpot
Season with salt, pepper, paprika & Italian seasoning
Add minced garlic and sun-dried tomatoes around the chicken
Pour chicken broth over the chicken
Add butter or drizzle olive oil on top
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken is tender
Remove lid and stir in heavy cream and Parmesan cheese
Add fresh spinach and stir until wilted (about 5 minutes)
Let it sit for 5-10 minutes to thicken the sauce
Garnish with fresh basil if desired
Serve hot!

Stovetop: I put frozen chicken breasts in my skillet on the stove and added the salt, pepper, paprika, Italian seasoning, tomatoes (I used fresh, but dried would be good too), garlic, and a little olive oil. Then I cooked, covered, until the chicken was done. Then I stirred in the cream (part milk, but would be good with all cream) and let it thicken a bit. Then I put the cheese in and let it thicken a bit more. Then I threw in the spinach until it was wilted. **I did not add extra chicken broth because it seemed too runny.**