Red Thai Chicken Curry and Pumpkin

Serves 2

2 Chicken Breast, medium dice
1 Tbsp. coconut oil
2 cloves garlic, minced
1 tsp. fresh ginger, julienne
2 cups raw pumpkin, large dice
2 Tbsp Red thai curry paste
4 cups vegetable stock or water
1 cup quinoa blend with millet and amaranth
1 cup coconut milk
2 tsp. no salt organic seasoning
S & P to taste






In a deep pan, sauté garlic, ginger, coconut oil, then add chicken breast and cook for a few minutes.  Add vegetable stock, curry paste.   Stir until paste is mixed in.  Add pumpkin and quinoa, simmer for about 10 minutes, add seasonings and coconut milk.  Cook for another 10 minutes or until pumpkin is tender.  Add more seasoning if need

As a side, steam a cup of mix vegetables.

Quinoa Pilaf with Beans

1 tsp. garlic, minced

1 Tbsp. sun-dried tomato, thinly sliced

1 tsp. coconut oil

1/2 cup black beans, cooked or canned

1/2 cup gorbanzo beans, cooked or canned

1/2 cup lentils, cooked

2 dashes cumin

1 dash cayenne

2 dash no salt organic seasoning

Saute garlic, tomato in coconut oil.  Add beans and lentils. add seasonings to taste.

Whole wheat thin Crust Cajun chicken pizza

Serves 2

2 Whole Wheat tortilla
2 chicken breast
1/2 cup tomatoes, diced
1/2 cup steamed spinach
1/2 cup shredded Mozarella
2 Tbsp. pesto sauce
1/2 tsp. cajun seasoning

Dice Chicken breast into medium cubes and sauté with cajun seasoning and cook set aside when fully cooked.  Heat up both tortilla in sauté pan put on plate and spread a Tbsp each with pesto sauce. Add Diced tomatoes, spinach and cooked cajun chicken. Add mozzarella cheese and enjoy.

My Life..How do you to spend your life?

One way the to get the most out of life is to look upon it as an adventure.

-William Feather

 Our lives is an adventure, there is some ups and downs but most importantly, we live and learn from it. Spend your life with people you love, like your family and friends.  Hangout with people that will lift you up and not drag your down. 

I enjoy going on hikes with friends and family, whether its looking for a waterfall, fresh water pond, the beach and try to find somewhere I have never gone before.











My family is important to me, especially when it comes to my nieces and nephews.  Sundays, Pop warner football games watching the nephews, to spending time at the beach or pool.






Having friends that don't have the same like minded like you isn't a bad thing, Just as long as they support you in what ever you do.  Its also great to have friends with different views of life, you may learn something that you have never faced. I love my group of friends.

Coconut Thai Curry Pumpkin Soup

Makes about 4 servings

2 Tbsp coconut oil
1/2 cup chopped onions
1 clove garlic, minced
2 cups vegetable broth
2 Tbsp. Red Thai Curry paste
1/2 Tsp. Himalayan salt
2 cups Roasted Pumpkin
1 cup coconut milk

Heat the coconut oil in a deep pot over medium-high heat. Saute onions and garlic until onions are translucent.  Mix in the vegetable broth, curry paste, salt. Cook for about 10 more minutes. Add pumpkin and coconut milk and cook for another 5 minutes.

Pour soup into a blender or if you have a hand mixer, blend till smooth. Reheat briefly over medium high heat before serving.

Black Bean-Quinoa Burger

Follow this recipe: What I did was put the black beans in the food processor when you were suppose to put the quinoa.  That's probably why mines didn't hold as well.  Will have to try this way next time.

Makes about 8 patties

1 cup Quinoa, cooked
1 cup Onion, finely chopped
1/4 cup sun-dried tomato, finely chopped
1 (15 ounce) can black beans, rinsed and drained
2 Tsp. Garlic, minced
2 Tsp. Organic no salt seasoning
Salt to taste

     Preheat oven to 350 degrees.
   
Saute onion and sun-dried tomatoes in a frying pan and cook for 3-4 minutes until the onion is translucent.  Then add the garlic and no salt seasoning.

In a food processor, place hot mixture along with 3/4 cup cooked quinoa and pulse until smooth.

Transfer blended mixture into a mixing bowl and stir in remaining cooked quinoa and 3/4 cup black beans. Season to taste.

Allow mixture to cool so that you won't burn your hands making the patties.

Mold the mixture into 8 patties, or about 1/2 cup each by patting with hands.

Place on greased backing sheet and bake for about 20 minutes.

Flip burgers and bake for another 10 minutes.

Its can be served on burger buns or with a salad.  

Chicken Breast Stuffed with Goat Cheese and Quinoa

Serves 2

2 skinless boneless chicken breast,flattened
1 Tbsp. Goat cheese
1 Tbsp. Pesto
1/2 cup Cooked Quinoa and cooled. In this recipe I used the Blend Quinoa with Millet and Amaranth
1/4 cup Bread crumbs
1 Tsp. minced garlic

     In a small bowl mix goat cheese, pesto, garlic, bread crumb,       quinoa and set aside.

       Preheat oven 350 degrees.

     To flatten chicken breast: On a cutting board place a sheet of saran wrap and place one chicken breast on wrap.  Put another sheet of saran wrap to cover chicken breast.  With a meat mallet, using flat side, pound chicken so its about 1/4 in. thick. Repeat for other chicken breast.  Season breast with Himalayan salt and pepper.  Spoon a Tbsp. of goat cheese mixture onto center of each chicken breast and roll like a sushi roll.  Place in a small baking pan with the fold side down.  Cook for about 15 minutes or read @ 165 degrees with a meat thermometer.

    Slice and plate. A really lite sauce can be made using the juices from chicken pan or like me I just use hot sauce.(Sriracha)

For the side as shown in picture, Roasted Pumpkin.   You can use any vegetable for a side.

Roasted Pumpkin

1 Medium Whole Pumpkin
1 tsp. Cinnamon
1 tsp. Organic no-salt seasoning (from costco)
1 tsp. Himalayan salt
2 Tbsp. Coconut oil

     Preheat oven @ 350 degrees.
 
     In large mixing bowl, add all seasonings but oil and mix until well combined.  Cut pumpkin in half, with a spoon, spoon seeds out of each half.  I only used half of a pumpkin for this recipe.  You can either cut skin off or leave skin on.

     Cut into medium size cubes and add to mixing bowl. Add coconut oil and toss till well coated with seasonings.  Spread evenly on a baking sheet pan and put in oven for about 20 minutes or until tender.  Make sure not mushy.

Summer Salad

Servers 2

2 handful of mix greens

1/4 cup raw beets

1/4 cup carrot 

1/4 cup artichoke hearts

1/4 cup roasted pumpkin 

1/4 cup buffalo mozzarella

1/4 cup kiware sports

1 Tbsp. Balsamic Reduction (see caprese for recipe)

1 Tsp. Evoo

For added protein-Grilled chicken breast or shrimp or steak

     Wash mix greens and dry greens.  Cut remaining ingredients to desired size.  Put all ingredients in a medium mixing bowl and toss with reduction and Evoo.

Caprese

Roasted beets was added to salad

Servers 2

1 medium Tomato

1 pkg. Mozzarella cheese
1 bunch fresh basil
1 Tbsp. Balsamic Reduction
1 Tsp. EVOO (extra virgin olive oil

     Slice Tomato and Mozzarella cheese. Plate up as seen in picture. Chiffanade or chop basil.  Drizzle with reduction and sprinkle with basil.

To make Balsamic Reduction:
    In a sauce pot, put 1 cup balsamic vinegar on medium heat and reduce vinegar by half or until vinegar coats back of spoon.  Put in container and let cool.

Chocolate Shakeology No-Bake Balls

Makes about 1 dozen

1 scoop Chocolate shakeology
1 cup rolled oats
2 Tbsp. raw honey
2 Tbsp. natural peanut butter
2 Tbsp. almond milk

     Melt peanut butter with honey and mix until combined.  Mix in remaining ingredients and shape into 1/2 balls. Refrigerate for several hours.  You can also add chia seeds, unsweetened coconut flakes.  If its too dry add more almond milk or water.

Peanut Butter/Banana Roll ups

Servers 1

1 6 inch low carb whole wheat Tortilla
1 Tbsp. natural Peanut butter
1/2 a ripe banana

Spread peanut butter onto tortilla, cut banana length wise and place on bottom of tortilla and roll it up.

Vegetable Tempeh with Steam Vegetables

Pan Seared Tempeh and Steamed
Vegetables

Servers 2

1 block Tempeh, cut into 1/2 inch strips
2 cups of Vegetables of your choice
2 Tbsp. Bragg Liquid Aminos
1 Tsp. no salt seasoning from Costco
1 Tbsp. Olive oil

Boil a pot of water, with steamer basket. Add your choice of vegetables and cook till al dente.  Cut Tempeh into strips, and put
in a shallow dish with liquid aminos until well coated.  Heat pan with
olive oil. When oil is heated, add strips to pan and sear to golden brown on each side.  Plate vegetables sprinkle with no salt seasoning and plate Tempeh. You also could add cooked quinoa to plate.