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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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Curried Broccoli Chicken Soup

It is starting to cool down in now and fall is in the air.  So I decided to make my favorite chicken, coconut, curry soup and I am adding some extra vegetables to pump up the nutrition value. This is a great dish to make ahead and eat throughout the week.  Don’t be afraid to use full fat coconut milk.  It really makes a difference in the recipe.  So here is the soup dished up and I will walk you through the steps to create it.  Don’t be frightened by the long list of ingredients.  I often purchase already chopped ginger and broccoli and that makes this recipe move a little quicker.  If you make this recipe let me know what you think. Also as with most curries, this recipe gets better overnight!

I think I found this original recipe on once a month meals. com but I have added a few things to personalize to my taste.

I love curry….Curried-Brocolli-Chicken-Soup

Curried Broccoli Chicken Soup
Print Recipe
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Curried Broccoli Chicken Soup
Print Recipe
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Ingredients
Servings: cups
Instructions
  1. Heat the avocado oil, in a large pot over medium heat. Add the onions, peppers and garlic and sauce 3-4 minutes.
  2. Cut the chicken breast into small pieces and brown for a few minutes before you add to the soup.
  3. Add the broth, ginger, curry, salt and crushed lemon grass into a large pot over medium high heat.
  4. Dice the carrots, potato and broccoli.
  5. Add the vegetables and chicken to the soup and give it a good stir. Continue cooking over medium heat.
  6. Place the coconut milk, date sugar, peanut butter and hot sauce in a bowl and mix together well.
  7. Add the milk mixture to the pot. Stir and cook for about 20 minutes or until veggies are tender.
Recipe Notes

To serve add some diced cilantro, a wedge of lime and a few diced peanuts.  Safe the rest for later in the week.

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Thai Peanut Sauce

This is a great sauce. It can be used with chicken satay. It is great as a dip for veggies.

Thai Peanut Sauce
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Thai Peanut Sauce
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Ingredients
Servings:
Instructions
  1. Blend all the ingredients in a blender or food processor. Blend until smooth. You may need to add some water if you want a thinner consistency. Store in a glass jar in the fridge.
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