I am tired. Recruitment has been going on from 9-5 every day and I am also juggling applications, Nina, internship, work, and life chores (cleaning…bills?….). So, I’m going to spare you the details and simply throw some easy meal ideas at you. Ready?
Arugula salad with roasted figs, squash, and ricotta
Recipe: Serves 1
2 cups arugula
4 fig halves, roasted (bake sliced fresh figs at 400 degrees for 25 minutes)
handful cherry tomatoes
4 oz grilled chicken
3/4 cup carnival (or butternut) squash, baked
drizzle of fig vinaigrette
1/3 cup ricotta cheeze
1 tbsp goat cheese
fresh ground pepper & salt
drizzle of balsamic vinegar
Directions – Ahead of time, roast the figs at 400 degrees for about 25 minutes. Grill chicken breasts on the stove top until white all the way through. Bake the squash at 400 for an hour, or until easily pierced. [I prepared two chicken breasts, 4 squash, and about 20 figs ahead of time for the week.] Keep in the fridge.
To assemble the salad, simply combine all the ingredients, except the balsamic, in a bowl and toss. Drizzle on the balsamic, add a twist of fresh ground pepper and salt, and enjoy.
Eggplant, Onion & Tomato Stacks with Garlic Chicken
Recipe: Serves 1
4 oz chicken
extra virgin olive oil
2 slices of egg plant
1/3 cup onion, sliced
1/2 cup mozarella
1 tbsp feta
handful fresh basil
oregano, thyme, fresh ground pepper & salt
Directions – Preheat the oven to 400. Bake the eggplant for 5-10 minutes to slightly soften. Set the oven to broil.
While it is baking, thoroughly cover a chicken breast in garlic powder and a bit of salt. Saute in a non stick pan with some of the onions on medium heat. Once the chicken is lightly browned and white all the way through, remove from heat.
Rub a bit of olive oil onto the eggplant rounds and top with the sliced onion and tomato. Top with fresh basil and a layer of cheese. Add the oregano, thyme, pepper, and salt. Broil until the cheese is lightly browned. Enjoy!
Grilled chicken, roasted squash, and havarti sandwich with blueberry jam
Recipe: Serves 1
4 oz grilled chicken (or you can use sliced turkey!)
1/2 cup roasted winter squash
2 slices whole grain bread
1 slice havarti cheese
Trader Joes garlic aioli mustard
1-2 tbsp blueberry jam
Directions – Lightly toast the bread. Top with grilled chicken or sliced turkey, squash, and havarti cheese. Broil until the cheese is lightly browned. Slather on a layer of mustard and jam. Add a dash of salt (always). Enjoy!
Chicken and vegetable stir fry in a miso coconut sauce
Recipe: Serves 2
1 chicken breast
4 heads of baby bok choy
1/2 cup mushrooms
1/2 cup japanese eggplant
1 tbsp coconut oil
2 tbsp tamari sauce
Directions – Heat the coconut oil in a large pan on the stove top on medium heat. Add the chicken and let cook for 2-4 minutes, until mostly white. Add the vegetables and the tamari and let cook until the chicken is completely opaque and the vegetables are soft. Prepare the sauce. Add the sauce to the pan and stir. Plate the stirfry and top with sesame seeds and coconut shreds.
For the coconut miso sauce-
2 tbsp Artisana coconut butter
1 tbsp honey
1 tbsp rice vinegar
1/2 tbsp tamari sauce
1 tsp white miso paste
Directions – Stir it all together!
Thai chicken and basil stir fry
I used this recipe from All Recipes. The only alterations I made were using light coconut milk (because that is what I had) and instead of making rice, I made brown rice noodles. I also omitted the fish sauce and added an extra shake of salt and a dash of sugar. Honestly, it wasn’t that great. I think I can make it over better!
And that concludes my