Category: Entrée

Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne
• 1 tablespoon tumeric
• 1 teaspoon salt
• ground black pepper to taste
• 2 garlic cloves
• 6 tablespoons olive oil
• 3 pounds of chicken (bone in or boneless)
• 3 tablespoons olive oil

Directions

1. Combine all ingredients together in a small food processor and blend.
2. Place the chicken in a bowl and add the marinade. Toss to coat.
3. Place in the fridge and marinate for at least one hour but the longer it marinates the better.
4. Preheat oven to 400 degrees.
5. Lightly oil a baking dish and place the chicken in the dish and bake for 30 minutes, then turn and bake for another 25-30 minutes. You can also grill the chicken which is what I did last night. I used boneless pounded chicken thighs and it was amazing!

Ingredients

• 1 cup rice
• 1 pound Ahi Tuna Poke (Santa Monica Seafood has it seasoned and ready to go)
• 1/2 pound seaweed salad (Santa Monica Seafood has this as well)
• 1 block cubed firm tofu (water pressed out before cubing)
• 1 bag snap peas trimmed
• 1 1/2 cup shelled edamame thawed
• 1 package shiitake mushrooms
• Sesame seeds for sprinkling
• Furikake for sprinkling
• 2-3 tablespoon canola oil
• 1 teaspoon sesame oil
• 1 teaspoon asian chili paste
• 1 package nori seaweed snacks

Directions

1. Cook rice per package directions.
2. Place tofu on a baking sheet line with parchment, toss with 1-2 tablespoon oil, and bake at 400° F for about 25 minutes or until crispy.
3. In a medium sized skillet heat 1-2 tablespoons of oil to medium high heat. Add snap peas, edamame, and shiitake mushrooms and sauté. Next add 1 tsp sesame oil, and 1 tsp asian chili paste. Be sure to not overcook (I like my snap peas to still have a crunch).
4. Now it’s time to assemble your bowls. Add rice, tuna poke, seaweed salad, snap pea vegetable medley, nori, sprinkle with sesame seeds and Furikake.
5. You can add soy sauce, sesame oil, and chili crunch for extra flavor.
6. Enjoy!

Serves a family of 4.

Ingredients

• 2 cups farro cooked per package directions
• 1/2 medium onion chopped
• 2 large garlic gloves chopped
• 1/3 cup chopped olives *I used kalamata
• 1/4 cup capers
• 1 tablespoon chopped rosemary
• 1/2 can of tomato sauce
• Olive oil
• Salt & pepper to taste
• 1/2 cup vegetable stock (optional)

Directions

1. Warm your medium sized Dutch Oven to medium heat.
2. Once your pan is hot, pour olive oil and sauté your onion, garlic, black olives, capers, and rosemary.
3. Next, add your farro and tomato tomato sauce.
4. Bring it to a simmer, cover, and cook on low for about 15 mins.
5. If your farro becomes too thick add vegetable stock while simmering.
6. Enjoy!

Ingredients

• 1 sweet potato cubed
• 1/2 of one medium onion chopped
• 1 zucchini chopped into cubes
• 2 roma tomatoes chopped
• 1 red pepper diced
• 2 minced garlic cloves
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1-2 peppers smashed from chipotle adobo (if you’re sensitive to spice you might want to cut this down)
• 1 can of black beans drained
• 1 can of pinto beans drained
• 1 can of tomato sauce
• 1/2 cup vegetable stock optional

Directions

1. Bring a medium sized dutch oven to med high heat.
2. Sauté your sweet potatoes, onion, and red peppers for about 2-3 mins.
3. Next add your zucchini, tomato, and garlic continue to sauté for about 2-3 more mins.
4. Add your cumin, chili powder, and salt and stir.
5. Add black beans, pinto beans, chipotle peppers, and tomato sauce.
6. Bring the chili to a simmer and cover for about 20 mins, until your sweet potatoes are fork tender.
7. I prefer a thicker chili but you can add vegetable stock to get your desired consistency.

Ingredients

• 1 1/2 pounds boneless skinless chicken breast or bone in chicken breast (any type of chicken will work)
• 2 medium sized potatoes chopped (one chopped into 1/2 inch cubes and the other 2 inch cubes)
• 1 medium sized sweet potato chopped into 2 inch cubes
• 1 medium onion chopped
• 4 tablespoons olive oil
• 2 teaspoons ground fresh ginger
• 2 tablespoons curry
• 2 teaspoons cumin
• 1/4 teaspoon cayenne (optional)
• salt & pepper to taste
• 1 carton of chicken or veggie broth
• 1 can chickpeas drained
• 2 peeled hardboiled eggs (optional)
• 2 tablespoons chopped cilantro for garnish

Directions

1. Heat your dutch oven pan to medium high heat and add 2 tablespoons of olive oil.
2. Before adding your chicken to the pan sprinkle with salt, pepper, 1 tbsp curry, and 1 tsp cumin.
3. Place your chicken in the dutch oven and evenly brown. Once it’s done remove the chicken and set it aside.
4. To the same pan, add your remaining oil and sauté your potatoes and onion and add the remaining 1 tbsp curry, 1 tsp cumin, fresh ginger, cayenne, salt, and pepper.
5. Once the vegetables are done sautéing add your chicken back to the pan.
6. Pour your veggie or chicken stock into the pan, enough to cover the chicken and vegetables.
7. Bring the curry to a simmer and cover for about 30 mins.
8. After 30 mins add your chickpeas and hard boiled egg. Remove some of the small potato cubes and chickpeas mash them to create a paste. Then put the mashed potato and chickpeas back into the pan. This helps thicken the curry. Continue to cook for an additional 20 mins. If your curry is too watery continue to mash some of the potatoes and chickpeas to thicken the base.
9. Serve with white rice, chopped cilantro garnish, and Lavash Chips.

Ingredients

• 3 cups of sweet potato puree (dice and boil potatoes until soft, drain and mash)
• 3 cups of cooked quinoa (1 cup dry quinoa with 2 cups water cook for approx 20 mins)
• 3 minced garlic cloves
• 1/2 cup finely chopped sweet onions
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 3 tablespoons chopped cilantro
• 1/2 teaspoon oregano
• black pepper to taste

Directions

1. Preheat over to 400° F.
2. Place sweet potatoes and cooked quinoa in a bowl.
3. Sauté your onions and garlic in a small saucepan with olive oil until tender.
4. Add salt, paprika, cumin, and curry to the onion mixture and cook for 15 seconds.
5. Add the onion mixture to the quinoa sweet potato mixture.
6. Add cilantro, oregano, black pepper, and mix well.
7. Line a baking sheet with parchment paper and spray lightly with oil.
8. Form the patties into burger shapes and place them on the baking sheet.
9. Lightly spray the tops of the patties.
10. Bake for 20 minutes or until crispy, flipping them half way through cooking.
11. Makes approximately 12-15 patties.

Enjoy!