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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Crockpot Chicken Tacos

Ingredients

  • 5 boneless chicken breasts
  • 3 heaping tablespoons taco seasoning
  • 3/4 cup diced onion
  • 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes (or similar variety)
  • 1 (4.5 ounce) can chopped green chilies, undrained
  • 1/2 cup chopped, fresh cilantro
  • Corn or flour tortillas
  • Vegetable oil (optional)
  • Toppings – cheese, tomatoes, lettuce, avocado, etc.
Crockpot Chicken Tacos

Crockpot Chicken Tacos

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Buffalo Pull Apart Bread

Buffalo Pull Apart Bread

Buffalo Pull Apart Bread

  • 1 loaf artisan bread (I like sourdough)
  • 1 cup of shredded mozzarella cheese (I used Sargento 2%)
  • 1 stick of butter
  • 1/2 cup of Buffalo Sauce (I used Frank’s)
  • 1 bunch of scallions sliced about an inch into the green
  • 1/4 cup of blue cheese, plus more to sprinkle on top.

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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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