This is such an easy and healthy dinner. I baked 2 organic chicken breasts for 35 min. at 400 deg. I put them in a glass dish w/ coconut oil on the bottom and fresh squeezed orange and pepper on top.
Chickpea, Avocado & Pea Shoot Salad w/ Orange Dill Dressing
Ingredients:
1/2 small red onion, minced
1 large carrot, finely chopped
2-3 radishes, thinly sliced
1 can organic chickpeas
4 cups water
1/2 red bell pepper, finely chopped
1 avocado, peeled, pitted & diced
DRESSING:
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsps freshly squeezed orange juice
Zest of 1 orange
1 tbsp lime or lemon juice
1 tbsp chopped dill
Sea salt & freshly ground black pepper
Place onion, carrot, radishes & chickpeas in large bowl. Bring water to boil and pour over vegetables. Let sit 2-3 minutes to soften vegetables. Drain water well and set aside.
In small skillet over medium heat, prepare dressing by whisking together olive oil, vinegar, orange juice & zest, lime juice and dill. Season to taste w/ salt and pepper and simmer until heated through.
Add red pepper, avocados and pea shoots to salad & drizzle dressing evenly over top. Toss to coat and serve warm.
SERVES 4
Green Fries
Ingredients:
1 pound green beans
1/4 cup (or less) grapeseed oil (click on photo to buy online)
1/4 tsp course sea salt
1/4 tsp wasabi powder
Trim beans, discard dry ends and/or stems and pat dry. Line plate w/ paper towel and set on counter next to burner.
Place oil in medium Dutch oven over high heat. When oil is hot, use tons to place a small batch of beans in pot and quickly cover to avoid splattering oil. Give pot a shake every 10 seconds to ensure even cooking and fry a total of 30 seconds until beans are bright green and just soft. Remove from pot and place on paper towel. Repeat until all beans are cooked and pat w/ paper towel to absorb excess oil.
In separate bowl, combine salt & wasabi powder. Sprinkle over beans, toss to evenly coat & serve.
SERVES 4
The beans are greasy but GOOD!! Let me know if you try these recipes.
