Sriracha Chicken Quinoa Bowl

  1. 1 cup quinoa, cooked
  2. 2 tablespoons coconut oil
  3. 2 pounds boneless chicken breasts, cut into bit sized pieces
  4. 1/2 onion, diced
  5. 1/2 cup Sriracha, add more or less to your spicy liking
  6. 1/4 cup honey
  7. 1 tablespoon fresh lime juice
  8. 1 green pepper
  9. 6 oz of string beans
  10. 2 tablespoons fresh cilantro, chopped
  11. 1 egg per bowl
Sriracha Chicken Quinoa Bowl

Sriracha Chicken Quinoa Bowl

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Spicy Slow Cooker Beef & Bell Pepper

Spicy Slow Cooker Beef & Bell Pepper

Spicy Slow Cooker Beef & Bell Pepper

Ingredients

  • 2 lbs beef chuck, thinly sliced
  • 2 cups chopped to 1 inch squares bell pepper
  • ½ medium onion, peeled, cut in half, sliced
  • 1 cup water
  • 3 bullion cubes
  • 2 tsp garlic
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup Sriracha sauce
  • 2 cups of rice

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Spinach & Vermicelli Soup with Fried Egg

Spinach & Vermicelli Soup with Fried Egg

Ingredients:

  • 1 Tbs. olive oil
  • 1/2 small yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 5 cups (40 fl. oz./1.25 ml.) chicken broth
  • 1/2 lb. (250 g.) vermicelli, broken into 2-inch (5-cm.) pieces
  • 1 bunch spinach, stemmed
  • 4 eggs
  • Hot sauce, such as Sriracha, for serving (optional)

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Thai Chicken Noodle Bowl

Thai Chicken Noodle Bowl 1

Ingredients: (Serves 4)

  • Oil- 1 tbsp.
  • Sesame Chili Oil- 1 tbsp.
  • Onion, diced- 1 medium
  • Celery, diced- 2 ribs
  • Garlic, minced- 4 cloves
  • Lemon grass (I used a pre-made paste from a tube)- 1 tbsp.
  • Crushed red pepper flakes- 1 tbsp.
  • Low-sodium Chicken Broth, pre-made or your own- 6 cups/1.5 litre
  • Canned Crushed Tomatoes- 1 cup
  • Chicken Breast, diced into bite size pieces- 2
  • Soy Sauce- 3 tbsp.
  • Cilantro/Coriander leaves- 1 cup
  • Chow Mein Noodles or any other Asian noodles or even spaghettini- 125 gr.
  • Lime juice- from 1 lime

Thai Chicken Noodle Bowl 2

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