This is the weather I live for. The bright sunshine, the heat that slows you down..it’s my favorite. Once of my challenges however, is appetite. Less options appeal to me in the summer; I like to keep meals light and refreshing. I tried this recipe the other day from Anne Boroch’s cookbook and I think it’s going to be one of my staples this summer. These tacos are spicy yet cool and refreshing; light but also substantial in protein and healthy fats. Perfect for those hot days (like today), and elimination diet friendly (in other words, does not contain commonly irritating foods like gluten, dairy, eggs, soy). Try them out – they’re honestly amazing!
- 1 lb boneless chicken breasts
- 1/2 tsp cayenne pepper
- 1/ tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 32 oz carton vegetable broth
- 1-2 tbsp olive oil
- 1-2 tbsp hot sauce
- juice of 1 limes
Cabbage Slaw Ingredients:
- 2 cups finely shredded cabbage
- 2 shredded carrots
- 4 thinly sliced scallions
- 1 handful fresh minced cilantro
- 1/2 tsp sea salt
- 4 radishes, halved & thinly sliced
- 2 tbsp apple cider vinegar
- 2 tbsp toasted sesame seeds
- Zest & juice of 1 lime
Chicken Directions: Place the chicken, cayenne pepper, paprika, salt, pepper, nutmeg and broth in a large slow cooker and cook on high for 2 hours – until fully cooked. (while you wait, prepare cabbage slaw – directions below) Once cooked, remove from slow cooker and place on a cutting board, let cool slightly, and shred with a fork. Heat 1-2 tbsp of olive oil in a large skillet and briefly stir-fry the shredded chicken. Add the hot sauce and stir-fry a couple minutes; then add lime juice and saute another couple minutes.
Cabbage Slaw Directions: Prepare the cabbage slaw while the chicken is cooking. To toast sesame seeds, place them in a small skillet over low heat and stir continuously for about 3-2 minutes. Remove from the burner when seeds begin to release their aroma; set aside. Place shredded cabbage, carrots, sliced scallions, & minced cilantro in a large mixing bowl. Cut red radishes in half, place cut side down, thinly slice into half moons, and add to cabbage mixture. Sprinkle entire mixture with sea salt and massage with your hands for a minute. Add the lime zest and juice, apple cider vinegar, and toasted sesame seeds. Mix & taste for seasoning. Set aside.
Serving instructions: Add chicken and slaw to romaine hearts (instead of shells or wraps), top with salsa and guacamole and enjoy!
If you follow my blog posts, you’ll know that I recently had some allergy testing done over at Life Labs on O’Connor. One of the foods I scored high for was corn (which surprised me) and left me wondering how I would manage my love of nachos. I also scored moderately high for wheat so basically all nacho chips are off limits for me.
Luckily, I figured out a pretty delicious (and healthy) substitute – sweet potato chips! Continue reading Sweet Potato Nachos
I’ve been really feeling Mexican food lately. I always have a soft spot for fresh salsa and guacamole, but sometimes the cravings get more intense. I think in this case it’s the sunshine and warmer weather. Continue reading Black Bean Quesadillas
As you may already know, most conventional dips and spreads out on the market are packed with things like GMO canola oil, sodium, sugar and preservatives.
With the long weekend upon us and the inevitable appetizers that will cross the table, I wanted to share this carrot & walnut pate recipe I discovered in Ann Boroch’s The Candida Cure Cookbook to compliment your crackers or veggies. The walnut content will also help you maintain sanity during your family gatherings with its high vitamin E, omega 3, vitamin, mineral and antioxidant content 😉
The more whole foods you can get onto your family’s table, the less you’ll be eating packaged options that (let’s be honest) aren’t doing you any favors. Continue reading Carrot & Walnut Dip
Nutrition advice is everywhere: talk shows, newspaper headlines, news feeds, personal trainers, friends, and even family members. But how do you know what advice and information is accurate? It can be pretty confusing as what seemed healthy one week may be considered unhealthy the next. This is one of the many reasons you should hire a nutritionist – to help you sort out the fact from the fiction.
Nutrition and lifestyle changes have an incredible impact on your overall well being when you make small modifications over time (not all at once). I’ve seen people heal their digestive problems, overcome emotional eating, and no longer need medication for heartburn, anxiety or depression. I’ve seen people become energized and vibrant simply by making small and steady changes to their diet and lifestyle. Continue reading 11 Reasons to Hire a Holistic Nutritionist
Something really wonderful happened in my kitchen today. If you follow me on Instagram, you know that I recently bought a juicer. I’ve been trying to make one juice per day, as it gives my digestive system a break, and provides me with so many nutrients from veggies I realistically would not eat on a daily basis. But what about all the pulp? Continue reading Soft & Delicious “Juice Pulp” Brownies
I got this frittata recipe from Julie Daniluk and love it. It’s not my typical go-to ingredients or seasonings so it’s a great way to add diversity to my menu. It’s also the first time I made a frittata 🙂 Loaded with nutrient-dense ingredients, this frittata makes for a well-rounded meal for breakfast, lunch, or supper.
Leeks contain the stress-reducing bioflavonoid quercetin, olives contain healthy fats and antioxidants, while oregano is a potent antimicrobial and the artichokes help to gently sustain liver function. Continue reading Artichoke, Leek & Black Olive Baked Frittata
I want to share with you a slightly modified version of a quinoa patty recipe I found back in 2012 from the famous Food Babe. It was initially intended as burger patties but I LOVE LOVE LOVE adding them to my salads (an idea I got from Bridgehead and my obsession for their salads with tiny patties to break up), it adds density and allows your salad to truly feel like a meal. Continue reading Delicious quinoa patties (for burgers or salads)
As I mentioned last week, I’ve been testing out elimination-diet-friendly recipes with the intention of growing my collection of meal recommendations for clients who need to avoid the common offending foods (dairy, gluten, sugar, soy, eggs) and really liked this quesadillas recipe I found in The Candida Cure Cookbook. Continue reading Black Bean Quesadillas
I’ve been trying out new elimination-diet-friendly recipes lately in hopes of growing my collection of meal/recipe recommendations for those who may need to avoid the common offending foods (dairy, gluten, sugar, soy, eggs) and was pretty impressed with this dip recipe I found in The Candida Cure Cookbook. Continue reading Spinach-Artichoke Dip