Archive for Healthy

Southwestern Chicken Lettuce Wraps

You won’t miss any of the flavors of a traditional taco. This recipe has got it all except the carbs!   Perfect as an appetizer, lunch or dinner.

Feel free to change the spice levels to suite your own taste.

Serves 4

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 2 Chicken breasts ( can use ground chicken)
  • 3 Tablespoons Olive Oil
  • 1-2 bell peppers, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Lettuce leaves ( romaine, napa, iceberg, etc)
  • Optional garnish: tomato, red onion, green onion, avocado, cilantro

Avocado Cilantro Dressing

  • 1 avocado, pit removed
  • 2 Tablespoons olive oil
  • Zest and juice of 1 lime
  • 2 garlic cloves
  • 1 Tablespoon cilantro
  • 3 Tablespoons water ( more as needed)
  • Pinch of salt

Directions

In a bowl, combine salt, pepper,  oregano, garlic powder,  turmeric, cumin, chili powder and coriander.  Rub chicken breasts with oil and coat with spice mixture on both sides.

Heat 2 Tablespoons of oil in a large skillet and cook chicken until no longer pink in the middle. Set aside. When cool, cut into small strips or bite size pieces.

Heat 1 Tablespoon of oil in the same skillet.  Sauté bell peppers, onions and garlic for a few minutes.  Add in chicken and sauté until  chicken is cooked through.

To assemble: Place chicken and vegetables on top of lettuce leaves.  Top with desired garnish and drizzle avocado cilantro dressing on top.

Dressing: Combine all ingredients together a blender and process until smooth, adding more water as needed.

Spicy Kale Chips

 

This is my go to snack when I have a salty/crunchy craving as this is so much healthier than reaching for a bag of regular chips. I have seen Kale chips sold in stores but by making it yourself, it’s less expensive and you can control the amount of salt.

I usually like my chips with a little kick so I add some cayenne or red pepper flakes, but feel free to add other spices or just use salt only.

Some tips:

  •  Dry the leaves thoroughly as the leaves will steam, not crisp if there is moisture
  • Arrange leaves in a single layer on the baking sheet  to get it crispy
  • Line baking sheet with parchment paper if you prefer easier cleaning
  • Add salt after baking, as salt can extract moisture from leaves and create steam
  • Buy organic Kale, whenever possible

 

Serves 4

Ingredients:

  • 1 bunch Kale, washed and dried thoroughly
  • 2  Tablespoons Coconut oil, melted (can use extra virgin olive oil)
  • Optional seasonings: cayenne pepper, red pepper flakes, paprika, etc
  • Salt, to taste

Directions:

Preheat oven to 350 degrees F.

Using your hands, remove leaves from stem and tear into bite size pieces.

Place leaves on a baking sheet, drizzle with oil and coat evenly with your fingers.   If you like it spicy, add cayenne pepper, red pepper flakes, paprika, etc.

Spread in a single layer on a baking sheet and bake until crisp, about 12-18 minutes. Start checking after 10 minutes as it tends to burn easily.

Sprinkle with salt as soon as it’s out of the oven and serve.

You can store any leftovers in an airtight container up to 2 days. (Although I never seem to have any leftovers!)