Tofu & Broccoli

Prep Time: 1 hour, 15 minutes
Cook Time: 30 minutes

Serves: 2

Ingredients:

Marinade
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp Braggs Liquid Aminos
1/2 tsp baking soda
2 Tbsp water
2 Tbsp olive oil
1 lb Extra Firm Tofu, cut into half inch thick strips

Sauce
1/4 C Braggs Liquid Aminos
1/4 C water
2 Tbsp brown sugar
4 cloves minced garlic
2 Tbsp flour
1 Tbsp sherry
1 Tbsp sesame oil

Additional Ingredients
2 Tbsp olive oil
2 heads broccoli crowns

Make Marinade:

1. In a medium bowl, whisk first 6 ingredients
2. Toss tofu in marinade, cover bowl and refrigerate for at least 1 hour.

Make Sauce:

      In a large bowl whisk all ingredients and set aside.

Cook Tofu:

1. Preheat a conventional oven to 400 degrees
2. Line a cookie sheet with parchment paper
3. Place tofu on cookie sheet in a single layer
4. Bake for 15 minutes.
5. Using a spatula, flip tofu to other side and bake for an additional 15 minutes
6. Remove from oven and set aside.

Cook Broccoli: 

1. Preheat a large saute' pan or wok over medium heat.
2. Add broccoli to pan, stirring occasionally to sear, for about 5 minutes.
3. Remove broccoli from pan and set aside.

Serve:

1. Add tofu and broccoli to bowl with sauce and toss to coat.
2. Serve alone, over rice noodles or with fried rice.

Chicken & Broccoli

Prep Time: 1 hour 15 minutes 
Cook Time: 30 minutes 

Serves: 2

Ingredients:

Marinade
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp Braggs Liquid Aminos
1/2 tsp baking soda
2 Tbsp water
2 Tbsp olive oil
1 lb boneless & skinless chicken thighs, cut into 1" x 3" strips

Sauce
1/4 C Braggs Liquid Aminos
1/4 C water
2 Tbsp brown sugar
4 cloves minced garlic
2 Tbsp flour
1 Tbsp sherry
1 Tbsp sesame oil

Additional Ingredients
2 Tbsp olive oil
2 heads broccoli crowns

Make Marinade:

1. In a medium bowl, mix first 6 ingredients
2. Toss chicken in marinade, cover bowl and refrigerate for at least 1 hour.

Make Sauce:

      Whisk all ingredients and set aside.

Cook Broccoli & Chicken: 

1. Preheat a large saute' pan or wok over medium heat.
2. Add broccoli to pan, stirring occasionally to sear, for about 5 minutes.
3. Remove broccoli from pan and set aside.
4. Heat olive oil over medium heat in large saute' pan or wok.
5. Add chicken to pan in a single layer.
6. Using a spatula, flip chicken over every couple of minutes for about 8 minutes.
7. Pour half of sauce over chicken and stir chicken to coat.
8. Cook for another 5 minutes, stirring occasionally.
9. Add broccoli and remaining sauce to pan, stir to coat and remove from heat. 
10. Serve alone, over rice noodles or with fried rice.

Enjoy!

Spinach Salad w/Tarragon Chicken Breast & Honey Mustard Dressing

Prep Time: 10 minutes

Cook Time: 8 - 10 minutes 

Serves: 2

Ingredients:

1/4 Tsp each: Black Pepper, Garlic Powder, Smoked Paprika & Salt 

1lb Chicken Breast, sliced

1/2 Tsp: Tarragon, dried

1 Tbsp Olive oil or Non-stick pan spray

4 C Baby Spinach

2 Tbsp Red Onion, diced

1 Medium Tomato, sliced or 1 C Cherry Tomatoes

1 Large Egg, boiled & diced

3 Tbsp Honey Mustard Dressing

Instructions:

1. Whisk black pepper, garlic powder, paprika & salt in a medium bowl
2. Place chicken in bowl and toss to coat.
3. Sprinkle chicken with tarragon.
4. Preheat oil in a skillet over medium heat.
5. Pour chicken in skillet and separate the slices so that they are flat and not touching.
6. Cook on each side for about 4 minutes or until juices run clear and remove from heat.
7. In 2 large plates or medium bowls, place spinach and top with onion, egg, tomatoes and chicken.
8. Serve with honey mustard dressing.

Enjoy!

Honey Mustard Dressing

Prep Time: 3 minutes

Makes: 12 ounces

Ingredients:

1/2 C Mayonnaise 

1/4 C Honey

1 Tbsp Course Dijon Mustard

1 Tbsp Lemon Juice

1/2 Tsp Ground Black Pepper

Instructions:

1. Whisk all ingredients until smooth.
2. Store in an airtight container and refrigerate for up to a week.

Mayonnaise

Prep Time: 5 - 10 minutes

Equipment Needed: Food Processor or Blender

Ingredients: 

1 Large Egg

1/2 Tsp Kosher Salt

The juice of 1 lemon

1 cup Olive or Vegetable Oil

1. Pour egg, salt & lemon juice into food processor.

2. Process until mixture has thickened.

3. Gradually add oil, while processing, for about 2 minutes. 

4. Continue to process until mayonnaise has thickened and is creamy.

5. Place mayonnaise in an airtight container & refrigerate up to 10 days.

Variations:

Garlic Mayonnaise

Add a garlic clove during step 1.

Chipotle Mayonnaise

Add 1 teaspoon ground chipotle powder or 1/2 chipotle pepper during step 1.

Sautéed Chicken Thighs w/Fennel Wine Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Tarragon
4 Chicken Thighs, bone in
2 Tbsp Olive Oil
2 Tbsp Butter
1 cup Dry White Wine
1 cup Chicken Broth
1 Tbsp Fennel Seeds
1/2 cup Chopped Onion
1/2 cup Chopped Red Bell Pepper
1 tsp Red Pepper Flakes (optional)

1. Mix salt, pepper, garlic powder & paprika in a small bowl.
2. Rinse chicken & pat dry.
3. Sprinkle seasoning mixture on both sides of chicken.
4. Preheat a large, heavy skillet over medium heat.
5. Add olive oil to pan.
6. Wait 30 seconds and add butter to pan and stir to melt.
7. Add chicken, skin side down, to skillet.
8. Turn chicken when it has browned, after 5-7 minutes.
9. Continue to cook uncovered for 5 minutes.
10. Deglaze pan with wine.
11. Add broth, onion, red bell pepper, fennel, and red pepper flakes to skillet.
12. When wine mixture boils, cover skillet and lower heat to simmer 15 - 20 minutes or until a thermometer inserted into the thickest part of chicken reads 165°.
13. Remove from heat and plate chicken.
14. Ladle sauce over chicken and serve with lemon wedges.

Detox Salad

A healthy, protein & fiber rich salad

Makes: 32oz

Ingredients: 

4  Large Kale Leaves, chopped

1c Chopped  Broccoli

1/2 c Chickpeas

1/2 c Prepared Moong Beans (31g Dietary Fiber & 28g Protein)

1/2 c Prepared Edaname 

1/2 Red Pepper,  diced

1 Tbsp Diced RED Onion

2 Tbsp Chia Seeds

1/4 c Hemp Oil

Juice of 1 small lemon

1 Tbsp Fresh Parsley, chopped

Black Pepper 

Garlic Powder

1. Add first 8 ingredients to a large bowl.
2. In a small bowl whisk oil, lemon, parsley, pepper and garlic.
3. Pour vinaigrette over salad and toss to coat.
4. Store in an airtight container and refrigerate up to a week.