It doesn’t get much better than a big bowl of delicious Chili on a crisp fall day. Make a big pot on Sunday for dinner and save some for weekday lunches...freeze a couple of servings and you’ll have another delicious meal to look forward to. Serve topped with avocado and a big dollop of Cashew Sour Cream (recipe on this site).
1 1/2 tsps Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth or Bone Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned, full-fat)
4 cups Kale Leaves (finely sliced)
Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.
Rinse quinoa in a fine mesh strainer. Place rinsed quinoa in a medium pot with the water and a pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 15 - 20 minutes till all the water is absorbed
Remove cooked quinoa from pot, place in a large bowl and let cool.\
Combine olive oil,, lime juice, cumin and sea salt in a small bowl. Whisk together and pour over cooled quinoa. Toss together.
Add cilantro, green onions, jalapeño pepper, red bell pepper, black beans and toss again.
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!
It's Fall and apples are in season!
Apples are full of vitamins and antioxidants and a good source of fibre. Pick up your favorite variety and make this easy, tasty breakfast recipe! The flavour combination of warm cinnamon and maple syrup makes this one of my favorite. Even if you’re not an oatmeal fan give overnight oats a try...you will be pleasantly surprised! Apples happen to be on the “Dirty Dozen” list, meaning that they have been sprayed with high levels of pesticides, so choose organic if you can. If you are sensitive to gluten, be sure to purchase certified gluten free rolled oats.
The recipe below makes 4 servings. I line up the jars on the counter and make a week's worth of breakfasts in under 15 minutes! Terrific grab 'n go breakfast or snack!
Arrange your jars and layer with the following ingredients:
Cover and store in the fridge overnight or for at least 6 hours. They will keep for 4 days in the refrigerator. Enjoy!
I love the simplicity of this tasty, quick and nutritious meal!
Toss green beans, cherry tomatoes, zucchini and red onion together with olive oil and sea salt. Bake on prepared sheet for 10 minutes.
Season the salmon filets with sea salt and pepper.
Add the salmon filets to the baking sheet with the veggies and bake for another 8 - 10 minutes until the salmon is done.
Salmon not your favorite? Use any type of wild fish. Baking times may vary
Still hungry? Feel free to add a cup of cooked quinoa or rice
A little extra flavor? Sprinkle veggies with balsamic vinegar
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.