Such wonderful news! I recently received this article via my friend Dina Tax, who is a sophomore geology major here at University of South Carolina. It’s difficult for such a large city to commit to a project this large, but it feels so good to know people are becoming more environmentally conscious about our planet. Americans throw away an astonishing 2.5 MILLION plastic bottles every hour! San Fran’s efforts may seem small in the scheme of things, but I’m positive there will be plenty of other cities following in their footsteps. Go west coast!
Hi Y’all! hope everyone had an awesome beginning of their week. I had been meaning to try out a new recipe, so I had some friends over for dinner Monday. I decided to tweak my mom’s version of the chicken (she usually bakes it and it turns out a tad bland) along with add a delicious (and clean!) side I came up with to her already wonderfully healthy entrée. After a hectic 45 minutes of throwing stuff together, I nervously brought the finished product to the table. It was either going to taste really awful or really awesome, fingers crossed! But before I knew it, the food was devoured! And yes, it was VERY tasty. So I figured I would go ahead and provide all of you with two more recipes! I have a few pictures this time, still trying to get this blogging thing figured out!
Southwest Pan Seared Chicken
with black beans, salsa, sour cream, and cheese
- 4 large skinless, boneless chicken breasts
for serving with chicken
- 1 can of black beans, heated per instructions (add spices as desired, I used a bit of cumin, onion, and garlic powder)
- Light sour cream
- Salsa of choice
- Cheddar cheese, freshly grated
- 1 tbsp olive oil
- 1 tbsp sunflower oil
- 1 tbsp cumin
- 3 tbsp salt
- 1 tsp fresh ground black pepper
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp paprika
- 1/2 tbsp chili powder
- Whisk together your seasoning ingredients. Feel free to omit one of the seasonings I picked, change the proportions, or add something else. But do keep in mind that it needs to be a salt based rub!
- Add your oils to a large skillet and allow to heat up.
- While your pan is warming up, evenly coat both sides of each chicken breast to ensure that you get a nicely flavored and seared outside during the cooking process.
- Lie each breast flat on the skillet, starting with the end closest to you to ovoid getting splattered with hot oil (that’s the worst!). Try to avoid allowing the chicken to touch.
- Let the chicken cook for about 7 minutes. Resist the urge to check it until then, you need to leave it be so that a golden crust starts forming. Then flip the chicken to the other side and wait about another 7 minutes.
- Check your chicken to make sure it doesn’t need any extra time. You can do this either by using a meat thermometer or cutting the largest breast open at the center to make sure there is no pink or questionable juices. If using a thermometer, your largest breast’s center should be at 165 F.
- When the chicken is finished cooking, serve immediately with the spiced black beans, light sour cream, salsa, and cheddar cheese.
Jalapeno Cheddar Cornbread Muffins with Brummel and Brown yogurt butter and organic honey
- ¼ cup coconut oil, melted
- ¼ cup unsweetened applesauce
- ¼ cup brown sugar
- ¼ cup honey
- 2 jalapeños, seeded and diced
- 2 eggs
- 1 cup of clean non-dairy buttermilk (1 tbsp lemon juice, add almond milk to lemon juice so that you have 1 cup of liquid total. Let sit at room temp for 5-10 minutes)
- 1 cup cornmeal
- ¼ cup flax-seed meal
- ¾ cup whole wheat flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup cheddar cheese, grated
- Brummel and Brown yogurt butter
- organic honey
- Preheat oven to 375 F. Coat the inside of each muffin cup in the pan with a little olive oil.
- In a large bowl, whisk together coconut oil and applesauce. Then add in the brown sugar in honey and whisk. Add jalapenos and whisk. Finally, add eggs and buttermilk and whisk to combine.
- In a separate bowl, whisk together cornmeal, flax-seed meal, whole wheat flour, salt, and baking soda. Then add cheddar cheese and toss so that cheese is evenly distributed.
- Combine both wet and dry ingredients so they are just combined, do not over-mix. Lumps are ok! Evenly distribute mixture to each muffin cup in the pan. (Note: you may find that you end up with a little leftover.) Bake for 15 minutes or until you can poke the center with a toothpick and it comes out clean. Serve warm with butter and honey!
Well, for starters, it was delicious! My meal plan went a little like this:
Breakfast– hard-boiled egg with salt and pepper; triple berry smoothie with organic flaxseed, organic chia seeds, almond milk, organic lime juice, and organic blue agave nectar (alternative sweetener)
Lunch– kiwi; chips made from organic blue corn, quinoa, and flaxseed (can’t believe I found clean chips!!!); and organic hummus with chili pepper
Dinner– green tea with organic honey, spinach salad that included strawberries and organic miso ginger dressing, and this, lovely stir-fry I spontaneously whipped up, which I will now provide the recipe for…
Sadie’s Damn Good Quinoa Stir-Fry with Sesame Lime Sauce
1/2 tsp sunflower oil
1/2 tsp olive oil
1 red bell pepper(diced)
1/2 yellow onion(diced)
2 cups fresh white mushrooms
1/2 tbsp minced garlic
1 cup uncooked Quinoa (can sub brown rice if needed)
Note: I use two types of oils because Sunflower oil is high in polyunsaturated fat, while olive oil is high in monounsaturated fat (aka they balance each other out in GOOD fats… you want this) but it is totally not necessary. Any oil works.
1/3 cup rice cooking wine
1/4 cup organic lime juice
1/3 cup low sodium soy sauce
3 tsp rice vinegar
3 tsp Siracha Chili Garlic Sauce
1 tsp brown sugar
4 tsp sesame oil
Note: You can alter this sauce to taste…. I’m not too positive how necessary the rice cooking wine is. My Chinese roommates have a crap ton of Asian cooking stuff so I just dug in and threw some flavors together (which is obviously acceptable since I clean up after them on the regular). The most essential part is the soy sauce, lime juice, and sesame oil.
- Cook the quinoa (or brown rice) according to the directions on the box. Let it sit in the fridge until cold.
- Combine all sauce ingredients in a bowl and whisk.
- In a large skillet, add oil and onions and begin the fry on a high heat. After the onions begin to turn translucent, throw in your peppers and garlic, and turn down to a mid-high heat. Let this cook while constantly stirring. After the red pepper has become relatively tender, add the mushrooms and cook another minute. Keep stirring!
- Turn down the heat a bit more, scrape your veggie mixture to the side of the pan and scramble both eggs in the empty spot. Add these to you veggies.
- Add your quinoa to the skillet and mix well. Add sauce and cook until quinoa is hot.
- Remove from heat and dig in!