Here to inspire your kitchen this week! Eating a nutritious, healthy diet is so important for our physical and mental health, and we’ve rounded up a few ones the Siwicki household has been loving. We kicked off our week with the Low Carb Chicken and Broccoli Stir Fry with the side of Coconut Brown Rice and Quinoa, it was a family favorite!

• Pecan Lime Baked Salmon

• Chicken Power Bowls & Crispy Baked Garbanzo Beans

• Low Carb Chicken and Broccoli Stir Fry

• Coconut Brown Rice and Quinoa

Want to get more great recipes and learn more about our healthy four week meal plan? Watch this video.

Instructions

1. Spray a large baking dish with cooking spray and place salmon in dish. Preheat oven to 425 degrees.

2. Place pecans in food processor and pulse until very finely chopped. Place in a bowl and mix with brown sugar, lime juice, dill, and salt and pepper until a paste forms.

3. Rub mixture onto salmon and bake in pre-heated oven for about 15 minutes.

Instructions

1. Preheat oven to 350 degrees.

2. Drain garbanzo beans then rinse and pat dry with a towel (the dryer the better!) Pour onto a baking sheet then add extra virgin olive oil and toss with your hands to coat. Bake for 35-40 minutes, stirring halfway through, or until caramel in color (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool completely. (Can be done ahead of time. Bake then cool completely before storing in an airtight container.)

3. Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator, and then slice before serving.)

4. Brush chicken breasts on both sides with extra virgin olive oil then season with salt and pepper. Sauté in a skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Cool for 10 minutes, then thinly slice. (Can be done ahead of time. Cook then cool and refrigerate, and then slice before serving.)

5. Divide spinach between four bowls then top each bowl with: 

• 1/4 cup crispy baked garbanzo beans

• 1/4 of the cooked chicken

• 1 sliced hard-boiled egg

• 2 Tablespoons each pistachios and dried cranberries

• 1oz crumbled goat cheese.

6. For the Lemon-Honey Vinaigrette:

• Combine all ingredients in a jar or bowl then shake or whisk to combine.

• Taste and adjust seasonings if necessary then pour over salads and serve.

Instructions

1. Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

2. Add the ginger and garlic to the pan and cook for 30 seconds more.

3. Remove the vegetables from the pan; place them on a plate and cover.

4. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

7. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

8. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

9. Serve immediately, with cauliflower rice if desired.

Instructions

1. Add the rice and quinoa to a rice cooker or medium saucepan.

2. Add the water, coconut milk, sugar, and vinegar to the rice and quinoa. 

3. Bring to a boil, cover, and lower the heat to a simmer. Cook until the liquid is gone.

4. Fluff with a fork. Enjoy!