30 Minute Dinner

Chicken and Spinach with Miso Sauce

8 oz. mushrooms
3 T peanut oil
3 chicken thighs
2 cloves garlic
1 T soy sauce
3 T brown, red, or white miso paste
8 oz. fresh spinach
1 T corn starch
1 T lime juice
1/3 cup water

Serve over Asian noodles or brown rice.

Saute mushrooms in oil, add chopped chicken thighs and cook until done. Add garlic, soy sauce and saute for 2 minutes. In a small bowl mix miso paste with 1/3 cup water until blended. Add mix to chicken mixture and stir until throughly mixed. To thicken, add cold water to cornstarch in separate bowl. Mix until looks like milk. Add slowly to pan with chicken - will thicken immediately. Add fresh spinach to top of cooked mixture and put lid on pan to wilt. Cook rice or noodles and serve!

Easy Chicken Soup

Zingy Chicken Verde White Bean Soup

3 organic chicken thighs
2 T organic olive oil
32 oz. organic free-range chicken broth
6-12 oz. Salsa Verde
12-14 oz. canned white pinto beans
1 yellow onion chopped
2 stalks of celery chopped
1 zucchini chopped
1/4 cup chopped cilantro
1 T thyme
juice of one lemon
6 oz. organic whole wheat pasta cooked

Saute chicken thighs in olive oil until cooked. Chop chicken into small pieces and place in bowl on side. Saute onion, celery and zucchini until tender. Add chicken, chicken broth and spices. Cook for 10 minutes. Add caned beans and salsa, heat but do not boil. Cook Pasta. Add to soup. Add lemon last and serve hot!

Real Comfort Food

Turkey Meatloaf

1# Organic Ground Turkey
1 can 14-16 oz. canned tomatoes - herb flavored is best
3 slices of whole wheat bread cubed
1 egg
1 red onion chopped
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
2 large stalks of celery chopped
2 T organic olive oil
2 cloves garlic smashed
1T Italian Spice Mix
2 t Thyme
2 T water
1/2 t cracked black pepper
1 t herb salt
Dash of cayenne

Place ground turkey in a large mixing bowl - add all ingredients listed. Mix into thick dough-like consistency. Put in large baking dish - pat flat and bake for 1 hour at 400 degrees.
Check middle to be sure it is firm and not pink!

Fast Quinoa Dishes

Banana Quinoa Breakfast

1/2 cup white quinoa

1 cup pure water

1 t coconut oil

1/2 t cinnamon

1 T fine shredded coconut

1 T rasins

1 T chopped walnuts

dash of sea salt

1 small banana

Rinse 1/2 cup white quinoa until all white powder and foam are gone, and drain. Soak in 1 cup purified water over night.

Cook quinoa in soaking water with a dash of sea salt for 12 minutes.

Remove from heat and keep covered.

Add 1 t coconut oil, 1/2 t cinnamon, 1T fine coconut, 1 T raisins. Keep covered for 15 minutes.

Mash one small banana in a bowl, add 1 T chopped walnuts.

Add quinoa mixture and enjoy while warm.

Red Quinoa Sweet Potato Breakfast

1/2 cup red quinoa

1 cup pure water

1 T olive oil

1 small clove garlic

1/4 cup sliced mushrooms

1 small sweet potato or yam

1 t coconut oil

Rinse quinoa until no more foam forms and the water is clear. Soak 30 min to over night in 1 cup pure water.

Saute garlic in olive oil for 1 minute - add mushrooms. Saute until tender or about 3 minutes. Add quinoa and water - cover and cook for 15 minutes.

Peel sweet potato or yam and slice thinly. Steam until tender.

Place sweet potato in a bowl - mash - add cooked quinoa mixture. Top with coconut oil and eat while warm!

Romaine Red Quinoa Hummus Appetizer

1/2 cup red quinoa

1 cup pure water

1 T italian salad dressing

1 dash of salt

1 head of romaine - leaves washed and dried

1 tub of your favorite hummus

1 red bell pepper cut into 1/8" slices

Wash quinoa until water runs clear and doesn't foam. Soak in pure water for 30 min to over night. Add dash of salt and cook for 15 minutes. Cool quinoa - add 1T italian salad dressing.

Spread hummus with a knife down the spine of lettuce leafs. Add 1 T of quinoa mixture. Top with red pepper slice. Arrange on a platter and serve.