Tag: Lunch

Grilled and Stuffed Portobello Mushrooms

Grilled and Stuffed Portobello Mushrooms

A tasty meatless alternative. Although if you feel the need to to add a little extra protein, some sliced beef will do the trick.
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Ingredients
  

  • 2/3 cup chopped plum tomato
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1 tsp olive oil divided
  • 1/2 tsp finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 ground black pepper
  • 1 clove garlic crushed
  • 4 5-inch portobello mushroom caps
  • 2 tbsp fresh lemon juice
  • 2 tsp soy sauce
  • 2 tsp minced fresh parsley
  • Cooking spray

Instructions
 

  • Prepare grill and make sure it is clean. Spray grill with cooking spray before turning on.
  • Bowl: Combine the tomato, cheese, 1/2 tsp oil, rosemary, pepper, and garlic.
  • Prepping the mushrooms: Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems and discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps.
  • Grilling the mushrooms:
  • Step #1 – Place the mushroom caps, stem sides down, on grill rack coated with cooking spray,and grill for 5 minutes on each side or until soft.
  • Step #2 – Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes oruntil cheese is melted. Sprinkle with parsley.

Notes

NUTRITION FACTS
Servings: 4
Serving Size: 1 mushroom
Total Calories 83
Carbohydrate 10 g
Total Fat 3.5 g
Protein 5.4 g
Fiber 2.5 g
Prep Time: 15
Cook Time: 25
Tips and Hints:
• Serve with lean protein such as chicken, lean cut of steak or
vegetarian alternative. Also, don’t forget high carb to you’re your
training. Quinoa or barley goes great this the mushrooms.
• Leftovers go great in a grilled veggies pita sandwich.
• Notes: Since the garlic isn’t really cooked, the mushrooms have a
strong garlic flavor. Grill the mushrooms stem sides down first, so
that when they’re turned they’ll be in the right position to be filled. If
you want to plan ahead, remove the gills and stems from the
mushrooms and combine the filling, then cover and chill until ready
to grill.

Pineapple Thai Chicken Curry

Pineapple Thai Chicken Curry

Spice up your lunch as much or as little as you like with this thai curry. Refreshing pineapple and full flavours are sure to excite your palate on these boring days.
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Ingredients
  

  • 2 cups uncooked jasmine rice or rice noodles
  • 4 cups water for rice
  • 1 tbsp vegetable oil
  • 1/4 cup red curry paste
  • 2 13.5 oz. cans light coconut milk
  • 2 + skinless boneless chicken breast halves, cut into thin strips
  • 3 tbsp fish sauce optional
  • 1/4 cup white sugar
  • 1/2 cup sliced bamboo shoots drained
  • 1 red bell pepper chopped finely
  • 1 green bell pepper chopped finely
  • 1 medium onion chopped
  • 1 cup pineapple chunks drained

Instructions
 

  • Pot #1: Bring rice and water to a boil in a pot. Reduce heat to low, cover, simmer 25 min.
  • Pan: Heat oil, add chicken and sauté lightly until cooked through.
  • Pot #2: Whisk together curry paste and 1 can coconut milk. Mix in remaining coconut milk, chicken,fish sauce, sugar, and bamboo shoots. Bring to a boil. Simmer 15 min.
  • Mix the red bell pepper, green bell pepper, and onion. Cook 10 more min.
  • Remove from heat. Stir in pineapple. Serve over the cooked rice.

Notes

NUTRITION FACTS
Servings: 6
Serving Size: 1 cup curry
sauce on 1 cup rice
Total Calories 530
Carbohydrate 78 g
Total Fat 16 g
Protein 22 g
Fiber 5 g
Prep Time: 20
Cook Time: 35
Servings: 6
Tips and Hints:
• To boost fiber, antioxidants, and perhaps use up some
vegetables in the fridge you can add extra vegetables.
• To decrease fat and calorie density, try using 1 can of
coconut milk and substitute the other with skim milk. Be sure not to
burn the milk by simmering on low heat.
• Easy to portion curry into Tupperware and freeze for a meal later.
• Add curry paste slowly and taste as you cook. For more mild
palates add less.

Dinosaur kale salad.

Dinosaur kale salad.

A fresh spring/ summer salad that with a quick substitution can change from started to main course.
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Prep Time 10 minutes

Ingredients
  

  • 1 Bowl dinosaur kale with stems removed
  • 1/2 cup sliced radish
  • 1/4 cup dried cranberries
  • sliced gouda cheese
  • 2 lrg avocado
  • Dressing
  • 1/4 c raw tahini
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. raw apple cider vinegar
  • 2 garlic cloves minced
  • 1 tbsp. maple syrup
  • sea salt and pepper to taste
  • 1/4 c water to thin
  • Topping options
  • 1/2 pkg Smoked salmon
  • 1 Chicken breast per person
  • Sliced steak
  • Grilled tofu

Instructions
 

  • Remove stems and wash kale, then tear into smaller pieces.
  • Slice radish and dice avocado then place in bowl with kale and cranberries.
  • See Crispy chickpea recipe for cooking instructions then generously add to salad bowl.
  • Whisk dressing ingredients and pour over salad.
  • add any optional toppings you want!

Sriracha Shredded Chicken Tacos

Sriracha Shredded Chicken Tacos – Gluten Free

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Total Time 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Servings 6 Tacos
Calories 128 kcal

Ingredients
  

  • 2 thinly sliced chicken breasts
  • 2 tbsp Sriracha
  • 6 corn tortillas
  • 1 cup chopped red cabbage
  • 1/2 cup chopped peppers
  • 1/4 cup feta cheese
  • 1 lime

Instructions
 

  • Preheat oven to 375 degrees.
  • Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they’re fully cooked).
  • While the chicken is baking, heat the tortillas up (optional).
  • Top each tortilla with chopped red cabbage and chopped peppers.
  • When the chicken has finished baking, shred it and place in the tortillas.
  • Top each taco with feta cheese and a drizzle of lime. Enjoy!
Keyword Gluten Free

Beverly Hills Chopped Salad

Beverly Hills Chopped Salad

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Salad, Side Dish
Servings 6

Ingredients
  

  • 1 Bunch Asparagus Chopped
  • 4 Large Carrots Chopped
  • 5 Green Onions Chopped
  • 1 Green Zucchini Sliced
  • 1 Yellow Zucchini Sliced
  • 1 tsp Olive Oil
  • Salt and Pepper To Taste
  • 1 Avocado Chopped
  • 2 Heads Romaine Lettuce Chopped
  • ¼ Kalamata Olives Chopped
  • ¼ cup Pine Nuts Toasted

Dressing

  • 1/8 cup Olive Oil
  • 2 tbsp Lime Juice
  • 2 tbsp Agave Nectar
  • 1 clove Garlic Minced
  • 1 tsp Champagne Mustard

Instructions
 

  • Preheat oven to 425 degrees F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
  • Meanwhile place the remaining salad ingredients into a large bowl. In a small bowl combine all of the dressing ingredients and whisk with a fork.
  • Once the veggies are roasted, mix into the salad bowl and toss with the dressing.
Keyword lunch salad, salad

Teriyaki Chicken Salad

Teriyaki Chicken Salad

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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Lunch, Salad
Servings 4

Ingredients
  

  • 1 Can Stevia Sweetened Lemon Lime Soda Zevia Brand
  • ½ cup Coconut Aminos
  • ¾ cup Brown Rice Vinegar
  • 1 Medium Yellow onion Half minced, half thinly sliced
  • 4 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1 packet of stevia
  • 2 pounds Chicken Thighs Skinless, Boneless
  • 2 tsp Coconut Oil
  • 1 Bunch Asparagus Cut into 1 inch segments
  • 2 tbsp Cilantro Chopped

Instructions
 

  • Combine the soda, soya sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add chicken and turn to coat. Place in refrigerator over night.
  • Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
  • Heat one teaspoon of coconut oil in a large skillet. Add the chicken and heat on medium high, turning once for 8-10 minutes, until browned and transfer to a plate.
  • Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus. Cook for 5 minutes until browned. Add the reserved marinate and boil until slightly reduced. Add the cilantro.
Keyword lunch salad, salad

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

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Course Dinner, Lunch
Servings 4

Ingredients
  

Oven Roasted Tomatoes

  • 3 tomatoes each cut into 8 wedges
  • salt & Pepper
  • Olive Oil

Farro and White Kidney Beans

  • 1 cup of Farro
  • 3 cups of vegetable stock
  • 1 can of white kidney beans drained and rinsed
  • salt & pepper
  • 1 to 2 Tbsps Olive oil

Carmelized Onion

  • 1 Large sweet onion sliced
  • Olive oil
  • salt & pepper

Instructions
 

Oven Roasted Tomatoes

  • Heat oven to 300˚
  • Hlace wedges on a baking sheet and drizzle with olive oil, season with salt and pepper
  • Hook for approx. 1hr.
  • Reserve juice and oil on pan for finish of dish

Farro and White Kidney Beans

  • Place faro and stock into a small pot and bring to a boil. Reduce heat so that mixture is simmering for 20 minutes.
  • In the last 5 minutes of cooking add the kidney beans to heat through with the liquid.
  • Remove from heat and drain off any excess liquid
  • Season with salt and pepper and a drizzle of olive oil

Carmelized Onion

  • Saute onion in a sute pan with olive oil over low heat to carmelize the onion