Served with steamed broccoli or roasted cauliflower, this makes for a satisfying meal! Double the recipe to freeze several grab ‘n go lunches.
Rinse rice and cook 1 cup rice to 2 cups of water. Bring to a boil. Reduce heat and simmer for approx 40 minutes. While rice is cooking saute cubed chicken in coconut oil till done and slightly browned. Remove from pan and place in a bowl to keep warm while you saute the onion and garlic for 4 – 5 minutes. Add spices and stir to coat onion. Add coconut milk, peas and the chicken back to the pan. Adjust spices to taste. Simmer till rice is done allowing chicken to be heated through and flavours to blend. Serve on top of rice and garnish with cilantro. Enjoy!
This stuffing is a great delicious, savory addition to your holiday table (or anytime of year). Perfect for all those that are gluten free.
inspired by Nourishing Meals, Alissa Segersten
1 cup wild rice
1 cup long grain brown rice
4 cups organic vegetable or chicken stock
1/4 cup extra virgin olive oil
2 large chopped red onions
3 cups chopped mushrooms (I prefer a mix of darker mushrooms)
2 cups chopped celery
1 cup pecans or walnuts
3/4 cup unsweetened cranberries
1 large or 2 small apples, diced
1 handful chopped parsley
1 tablespoon each of dried sage and thyme (or your favorite traditional stuffing spices)
1 teaspoon black pepper
Herbamare or sea salt to taste
Add the wild rice, brown rice and stock together in a medium size post with a tight fitting lid. Bring to a boil and then reduce heat and simmer for 45 minutes. Let stand for 15 minutes with the lid off.
In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 5 minutes until softened. Add herbs, mushrooms and celery, sauté 5 minutes more. Turn off heat and add the pecans or walnuts, cranberries, apple and parsley. Stir in cooked rice. Add salt to taste.
Fill the cavity of the turkey with the stuffing and place the remaining into a covered casserole dish. Bake stuffing in a 350 degree oven for 35 to 40 minutes.
Quinoa is a high energy grain - actually it's a seed, that is a complete protein, high in calcium and easy to digest. Quinoa is also high in the amino acid lysine so include in your diet often if you suffer from outbreaks of cold sores. I have substituted some of the ingredients in this recipe with several kinds of dried fruits, nuts or raw vegetables. You could use salmon or leftover turkey in place of the chicken or even leave out the meat completely!
Toss all ingredients together and serve over lettuce leaves.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.