Everything That’s in My Fridge Right Now Salad

Everything That’s in My Fridge Right Now Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • 1 medium beet, shredded
  • 1 medium-sized carrot, peeled and shredded
  • ¼ cup diced cucumber
  • 1 handful alfalfa sprouts (or your fave type of sprouts)
  • ¼ cup pepitas
  • 2 Tbsp chopped sun-dried tomatoes
  • 2 Tbsp golden raisins
  • 1 small avocado, sliced
  • 1 chicken breast, cooked and shredded (optional)
  • ½ cup Cookie and Kate’s Sunshine Salad Dressing
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Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter.
  2. Add all remaining ingredients and toss. Enjoy!
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Veggie-Packed Peanut Noodle Stir Fry

veggie packed peanut chicken noodle stir fry


Veggie-Packed Peanut Noodle Stir Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 organic free-range boneless, skinless chicken breasts, sliced thin
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 bell peppers, sliced
  • 1 head broccoli, broken into florets
  • 1 cup chopped Cremini mushrooms
  • 1 cup Chinese cabbage, chopped
  • 1 package fat rice noodles
  • Sauce:

  • ¼ cup coconut aminos
  • ½ cup natural peanut butter
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 Tbsp raw honey
  • 1 cup unsweetened cashew milk
  • Garnishes:

  • chopped green onion
  • everything bagel seasoning
  • chopped cilantro
  • lime wedges
  • peanuts

Directions

  1. Heat a large non-stick pan over medium heat. Once hot, add your chicken breasts and cook until they’re fully cooked.
  2. Drain the chicken, remove from the pan and set aside.
  3. Meanwhile, prep the rice noodles according to the package.
  4. Heat the avocado oil in the same pan over medium heat. Once hot, add in the garlic and cook while stirring for about 30 seconds.
  5. Add in the onions and cook while stirring until the onions are soft (about 3 more minutes).
  6. Add in the carrots, peppers, and broccoli and cook for about 7 minutes, stirring occasionally.
  7. Add in the mushrooms and cabbage and cook for another 3-5 minutes, until everything is tender.
  8. Add the chicken, noodles, and sauce to the pan and stir to evenly combine.
  9. Bring the sauce to a simmer and cook for another minute.
  10. Remove from heat and serve topped with the garnishes. Enjoy!


Roasted Chicken and Veggie Bowl with Peanut Yellow Curry Dressing

Roasted Chicken and Veggie Peanut Yellow Curry Bowl

Well, this concoction came about from having a ton of leftover veggies and very little time, and let me tell you I am SO THANKFUL I threw this random combination of things together!!!! Like, this was definitely one of the best things I’ve done in my little life so far.

This little bowl of goodness has just about everything you need in the form of vitamins, minerals, antioxidants, fiber, carbs, healthy fats and protein so basically you could eat this for every meal and your body would be happy as Dory when she found her parents. BUT I haven’t even gotten to the best part yet people!!!!!!

Drum rollllllll pleaseeeeeee…

THE SAUCE.

I’m a huge fan of peanut sauce and an even huge-er fan of yellow curry sauce, so I thought to myself, “why not combine the two?” Best. Idea. Ever. I 100% got lost in the sauce.

But anyways, YOU GUYS, this bowl is so good for you and so easy to make you just HAVE to incorporate it into your weekly lunch/dinner menu! You could even meal prep for it and have it ready in about 60 seconds for days when you just have no time but still want to put something good in your body. So what are you waiting for?! Get that tasty bowl of nutrients into your body!!!! Right now!!!

 

Roasted Chicken and Veggie Bowl With Peanut Yellow Curry Dressing

  • Servings: 1 large or 2 small
  • Difficulty: easy
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Ingredients

  • 1 cup mixed greens (kale, spinach, arugula, whatever you like really)
  • ½ cup cooked chicken breast, diced
  • 1 Tbsp virgin coconut oil
  • ¼ cup sweet potato, cut into chunks
  • ½ zucchini, cut into chunks
  • 5 asparagus spears cut into 1-inch pieces
  • half of a red pepper, sliced
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp yellow curry powder
  • half an avocado
  • Sauce:

  • ¼ cup unsweetened coconut milk
  • 1 Tbsp peanut butter
  • 1 ½ Tbsp Healthy Boy Yellow Curry Sauce (or any yellow curry sauce you have)
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Directions

  1. Heat up the coconut oil in a large pan over medium-high heat. Once hot, add the sweet potato and cook for about 2 minutes while stirring occasionally.
  2. Add in the zucchini, asparagus spears, red pepper, and the spices (salt, garlic powder, and yellow curry powder) and continue to cook while stirring occasional for about 5-7 minutes, or until everything is tender.
  3. Meanwhile, in a small saucepan combine the coconut milk, peanut butter, and curry sauce. Turn the heat on low and stir occasionally until warm and everything is combined.
  4. In your salad bowl, put your mixed greens on the bottom and then top with the chicken, your roasted veggies, avocado, and peanut curry sauce. Enjoy!
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Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl


Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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Ingredients

  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter

Directions

  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!


Rice Flour Gnocchi with Dairy Free Basil Cashew Pesto and Chicken Thighs

basil cashew pesto gnocchi and chicken thighs

Question:

What do you do when you plant basil and it decides to take over your entire herb garden?

Answer:

Make pesto, duh.

I love making pesto because literally it comes together in 30 seconds, it’s delicious, AND your can make extra and use it on some kick-ass sandwiches another day. And let me tell you, I made double the amount of pesto and we’ve been eating it on everything for the past three days because it’s SO FREAKIN’ GOOD.

Plusssss, I don’t even feel guilty about the gnocchi because it’s made with with rice flour which completely works out with my whole “not eating wheat” thing. Score!

But anyways, let’s get back to basil. BASIL. It smells good. It grows like a weed. It’s nice to look at. It tastes bomb. AND IT’S SO GOOD FOR YO BODYYYYYY!!!! Listen to this. You eat basil, you get all these healthy benefits:

  • Decreased inflammation
  • Powerful antioxidants
  • Reduced pain
  • Help fighting diabetes
  • Improved liver function
  • Stress relief
  • Immunity boost

Then, your body rejoices. And yeah, that’s just basil. Add some chicken and cashews and nutritional yeast and rice flour gnocchi and you’ve got yourself a gosh darn complete healthy meal. So get going!!! Don’t deprive your taste buds of this heavenly meal any longer!


Rice Flour Gnocchi with Dairy Free Basil Cashew Pesto and Chicken Thighs

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Gnocchi and Pesto
  • Rice Flour Gnocchi (or any gluten free gnocchi)
  • 1 cup raw cashews
  • ¾ cup fresh basil
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 3 Tbsp nutritional yeast
  • Juice of 1 lemon
  • 1 Tbsp tahini
  • Salt and pepper to taste
  • Chicken Thighs
  • 8 free range chicken thighs
  • Lemon and herb seasoning
  • Salt and pepper to taste

Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Place your chicken thighs in a baking dish and season to your liking. Cook them in the oven for 30-40 minutes (until the internal temperature reaches 165 degrees F).
  3. Meanwhile, bring a large pot of salted water to a boil.
  4. While you’re waiting for the water to boil, place the raw cashews, basil, olive oil, garlic, nutritional yeast, lemon juice, tahini, salt, and pepper in a food processor and process until the desired consistency has been reached and everything is thoroughly combined. Set aside.
  5. Once the water has reached a boil, add your gnocchi and cook for about 2 minutes once the gnocchi re-surface. Drain and return to the pot.
  6. Add your pesto to the gnocchi and stir to combine.
  7. Once the chicken is done cooking, plate everything and serve with your favorite salad! Enjoy!