Recipes

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My hubby has been sick the last few days, I decided what would be nicer then to make him some home cooked soup. I asked him to look over my Pinterest board to find a soup he would like to try since I am burnt out on making the same ol blends. He came across this Hearty Chicken stew with Butternut Squash and Quinoa .. I am never one to follow a recipe in detail, I always have my take on things. Here is my adapted version with added veggies to pack in some extra nutrients .. Cheers to good comfort food that is healthy and full of nutrients.. Hopefully I can dodge the bullet on this round of the sick bug in my house.

Ingredients (all organic please)

· 1 ½ Boneless Skinless Chicken Breast

· 1 ½ lb Butternut squash cubed

· ¼ cup Italian Parsley

· 1/4 cup of fresh ginger minced

· 8 cloves garlic minced

· 1 ½ tsp Oregano Dried

· 2 tomatoes chopped

· 1 yellow onion diced

· 1 cup mushrooms sliced

· 1 yellow squash sliced

· 1 green squash sliced

· 1 red bell pepper chopped

· 4 leaves of chard chopped

· 4 leaves of kale chopped

· 3 ½ cups of chicken broth

· 2/3 cup Quinoa

· ½ tsp of sea salt

· 1 tsp black pepper

· 1 tsp olive oil

Place chicken broth and chicken breast in a large saucepan set over medium-high heat, cover, and cook until chicken is cooked through, approx 25 minutes and when done remove and place aside to cool then pour the chicken broth in a bowl. While the chicken is cooking steam all the butternut squash until slightly tender, about 10 minutes. Remove half of the squash pieces and set aside. Steam the remaining squash until very tender approx 20 more mins. Remove the squash and Mash this squash with the back of a fork and set aside . Once chicken is cool enough shred into small pieces. In the saucepan on med heat Add olive oil onion,garlic, ginger, bell pepper, green and yellow squash and cook, approx 10 minutes be sure to flip the veggies around for even cooking. Add the salt, and oregano and chicken To the saucepan mix and cook 2 mins then add mashed squash mixing in well next add tomatoes and the butternut squash pieces, Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa is done, approx 15 minutes. Stir in chard kale and pepper and simmer, uncovered, about 5 minutes. Top with parsley and serve

This was super good, had a nice light flavoring .. Be sure not to cook it for to long after you add the quinoa as the quinoa will absorb the broth and this will no longer be a soup, if this happens you can always add a small amount of broth to make it soupy once again.

Bon appetite !!

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Vanilla Flax Banana Protein Pancakes

Ingredients:

1 Scoop Vanilla protein (organic plant based)
1/4 cup coconut flour
1 Egg White (brown cage free)
1/4 Cup Almond milk
1 tb flax seed
1/2 mashed banana

Let’s cook :

Stir dry ingredients together. Add wet ingredients and mix well add mashed banana last. Heat pan on medium heat. Spray with nonstick coconut spray add batter into pan. Cook about a minute to two on each side before flipping. Top with fresh fruit!!
Enjoy!!

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