Quick & Easy Recipes
A delicious dinner, salad and a dessert - with less than 30 minutes prep time for each? YES, please!
Pineapple Chicken with Coconut Rice
Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
1/3 cup low-sodium soy sauce
1/3 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons ketchup
1 shallot, chopped
4 cloves garlic, chopped
1 tablespoon grated ginger
1 pinch red pepper flakes
2 tablespoons sesame oil, or extra virgin olive oil
1/4 cup chopped cilantro
Pineapple Salsa Ingredients:
2 cups fresh pineapple chunks
1/2 small shallot, finely chopped
1 jalapeño, seeded (if desired) and chopped
juice of 1 lime
2 tablespoons fresh thyme leaves
1 avocado, diced
Directions:
1. In a glass jar, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger, and a pinch of chili flakes. Pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
2. Meanwhile, make the salsa: combine all ingredients in bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes. Remove from the heat and stir in the cilantro.
4. Serve the chicken over rice and spoon the salsa over the chicken. Sprinkle on the diced avocado and a squeeze of lime.
Coconut Rice: Combine 1 (14 ounce) can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add 1 cup basmati rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
Ingredients for Dressing:
1/3 cup extra virgin olive oil
3 tablespoons honey
1 tablespoon grainy dijon mustard
juice of 1 lemon
2 tablespoons champagne vinegar
1/3 cup mixed herbs, chopped (rosemary and basil)
4 cloves garlic, chopped
kosher salt and black pepper
Salad Ingredients:
1 1/2 pounds raw shrimp, peeled and deveined
6 slices thick bacon, chopped
4-6 cups baby romaine, chopped
3 ears grilled corn, kernels removed from the cob
1 cup cherry tomatoes, halved
1-2 avocados, sliced
1/2 cup crumbled feta cheese
Directions:
1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. In a bowl, toss the shrimp with 1/3 of the dressing, making sure to scoop up a good amount of the garlic. Let sit 10 minutes.
3. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon from the pan. Add the shrimp and cook on both sides until seared, about 2-3 minutes per side. Remove from the heat.
4. To make the salad. Combine the greens, corn, and tomatoes in a salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing overtop. Top with feta. Season with freshly cracked pepper and salt. Serve warm or cold.
6 Ingredient No Bake Chocolate Chip Cookies
Ingredients:
1 1/2 cups roasted, salted cashews
8 ounces pitted medjool dates, make sure you are using moist, plump dates
3 tablespoons coconut oil
2 teaspoons vanilla extract
2 cups old fashioned oats
1 cup semi-sweet or dark chocolate chips, plus 4 ounces more to melt overtop if desired (make sure your chocolate is vegan if that is a concern
flaky sea salt
Directions:
1. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine the cashews, dates, coconut oil, vanilla, and oats. Pulse until well combined and no large chunks of dates remain. If the dough seem dry, add an extra tablespoon of coconut oil and a splash of water to bring the dough together. Stir in the chocolate chips.
3. Roll the dough into 18-20 tablespoon size balls and place on the prepared baking sheet. Using the palm of your hand, gently press down on each dough ball to flatten into circles. Transfer to the freezer and freeze 10-15 minutes or until firm.
4. If desired, melt 4 ounces of chocolate and drizzle over the cookies. Sprinkle with flaky salt. Eat...or let the chocolate harden and store in an airtight container in the fridge.
