Recipes

Savory Rice with Vegetables

Ingredients

1 small-medium yellow onion, diced small (1 1/2-2 cups diced)

3-4 carrots, diced small (~1 1/2 cups diced)

2-4 cloves garlic, minced

2 tbsp olive oil

1 1/2 cups brown rice (short or long grain)

3+ cups chicken (or vegetable) stock

3/4 tsp ground cumin

1/4 tsp dried thyme

1/8 tsp ground sage

1/8 tsp ground rosemary

1/4 tsp pepper

1 cup frozen peas

1/4 cup grated parmesan cheese

Instructions

  1. Heat olive oil in 2+ quart pot (use one with a lid) over medium-high heat. Add onions and cook ~5 min.
  2. Add garlic. Cook 2 min. Add carrots/rice. Stir to mix well.
  3. Add stock/cumin/thyme/sage/rosemary/pepper. Bring to a boil.
  4. Cover. Reduce heat to medium-low/low. Cook ~50 min, adding more stock/water if necessary.
  5. When rice is almost cooked and most liquid is absorbed, add peas. Cook 5-7 minutes.
  6. Add parmesan.

Snack Pack

Ingredients

Dried fruit: dried apples, raisins, figs, prunes, dried cherries, dried strawberries, dried bananas (unsweetened, unsulfured if possible!)

Freeze-dried fruit: freeze-dried berries, freeze-dried bananas, etc…

Nuts: almonds, cashews, macadamia nuts, brazil nuts, hazelnuts, peanuts

Seeds: sunflower seeds, pumpkin seeds

Instructions

Combine desired fruits, nuts, and seeds in your favorite reusable container.

Strawberry Protein Milkshake

*Makes 1 large or 2 small protein milkshakes

Ingredients

1 1/2 c frozen strawberries

2 tsp honey/agave, or 1 tbsp berry reduction

1 scoop vanilla rice protein (unsweetened)

3/4-1 c hemp milk (or other milk)

1/2 tsp vanilla extract

Instructions

Combine all ingredients in blender. Blend until creamy, adding more milk if necessary.

Sunshine Smoothie

*Check out my Note, Beating Beets, for the best way to prepare/freeze beets for smoothies.

**Makes 2 medium or 1 very large smoothie

Ingredients

3/4 c frozen golden beets

1/2 c frozen pineapple

4 mini carrots (or 1 whole carrot, sliced)

1 orange (juice and pulp)

1/3 c apple juice

1 tsp turmeric

1 tsp bee pollen

1/2-1 c water

optional: 1 tsp cordyceps

Instructions

Combine all ingredients and blend until very smooth.

Sweet and Sour Chicken

Ingredients

CHICKEN

1.25 lb chicken breasts, cubed

1 egg

0.5 c flour

0.5 tsp salt

pepper

high heat oil, for cooking

VEGETABLES

1 white onion (small), diced large

2-3 large carrots, sliced 1/4″ thick

1 green bell pepper, diced large

1 red bell pepper, diced large

1 broccoli crown, cut in to small florets

1-2 cloves garlic, minced

1.5 tsp ginger, minced/grated

0.5 c pineapple chunks

8 oz water chestnuts, sliced

SAUCE

1.75 c chicken stock

0.5 c pineapple juice

1 tbsp mirin

3 tbsp seasoned rice vinegar

2 tbsp corn starch

1 tbsp sambal oelek

0.25 tsp salt

2 tsp brown sugar

1 tbsp soy sauce / tamari / liquid aminos

Instructions

  1. Chop all vegetables and cube chicken.
  2. Heat 1-2 tbsp oil in a large skillet or wok. Add onions/carrots and cook 2 minutes.
  3. Add bell peppers and cook 5-7 minutes. Add broccoli and cook for 3 more minutes. Add ginger/garlic and cook for 2 minutes.
  4. Remove all vegetables from the pan.
  5. Crack the egg in a small bowl and beat well. Mix flour/salt/pepper in a second bowl.
  6. Dip the chicken in egg. Move to the flour to toss and coat fully.
  7. Heat 3-4 tbsp more oil in the skillet.
  8. Add chicken and cook ~5 minutes per side, or until cooked through.
  9. While chicken is cooking, mix the sauce ingredients.
  10. Add all vegetables back to pan with cooked chicken. Pour sauce in and stir while cooking, until the sauce is thickened and coats everything. Add pineapple and water chestnuts, cooking for ~2 minutes or until heated through.
  11. Serve over rice or cauliflower rice.