Red Lentil Dahl

•  1-2 tbsp coconut oil
• 2 onions chopped 
• 4 garlic cloves minced 
• 2 tsp ginger minced (or more to taste) 
• 1 tsp turmeric 
• 1 tsp coriander 
• 1 tsp cumin 
• 1 tsp red paprika powder 
• 1 tsp garam masala or other curry powder to taste 
• 1 ⅔ cups dry red lentils 
• 3 ¼ cups vegetable broth 
• 1 cup coconut milk 
• 1 cup strained tomatoes or chopped tomatoes
• salt and pepper to taste 
• 2 tsp coconut sugar
• 2-3 tbsp lime or lemon juice

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. 

Add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors. 

Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. 

Pour in the vegetable broth, stir to combine, and bring to a simmer. 

Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid. Add the coconut milk and strained tomatoes and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). 

Season with salt, pepper, coconut sugar, and lime juice to taste.

(Source: https://biancazapatka.com/en/red-lentil-dahl/#recipe)

Spicy Ground Chicken Stir Fry

 Ingredients

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• 2 tablespoons olive oil, divided

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• 1 pound ground chicken

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• 1/2 medium onion

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• 6 ounces snow peas

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• 1 red bell pepper

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• 2 cups broccoli florets

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• 1/2 cup matchstick cut carrots

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• 3/4 cup cashews
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Sauce:

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• 1/2 cup chicken broth

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• 3 tablespoons hoisin sauce

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• 2 tablespoons sriracha sauce

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• 2 tablespoons soy sauce

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• 1/2 teaspoon apple cider vinegar or rice vinegar

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• 1 tablespoon brown sugar

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• 1 tablespoon cornstarch

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• 1 teaspoon grated fresh ginger

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• 3 cloves minced garlic 

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• 1/2 teaspoon crushed red pepper flakes

Instructions

Prep your ingredients before you start cooking – once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
Add the sauce ingredients to a medium bowl and whisk together.
Add 1 tablespoon of the olive oil and the ground chicken to a large skillet over medium-high heat. Cook the chicken, breaking it up with your spoon as you go along, until it's no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they're tender-crisp. If you prefer them to be softer, cook them for a little longer.
Add the cashews to the skillet as well as the cooked chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve immediately.

Source: https://www.saltandlavender.com/ground-chicken-stir-fry/

 

Chicken & Bok Choy Stirfry

 

Ingredients 

• ▢1 pound boneless skinless chicken thighs or breasts diced into ½" pieces
• ▢1 tablespoon cornstarch
• ▢6 cups thinly sliced bok choy about 1 head
• ▢1-2 jalapenos seeded and minced, about 2-4 tablespoons
• ▢2 tablespoons olive oil
• ▢1 Tbls fresh ginger finely minced or sliced into very thin matchsticks
• ▢2 large garlic cloves minced

Sauce Ingredients

• ▢¼ cup soy sauce
• ▢1 tablespoon rice vinegar
• ▢2 teaspoons brown sugar

Instructions

• In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, combine the chicken with the garlic, ginger, and cornstarch. Stir or toss to coat.
• In a large skillet over medium-high heat, warm the oil and add the chicken mixture. Toss to coat and spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally until lightly browned and barely cooked through, about 6-7 minutes.
• Add the bok choy and jalapeno and continue cooking, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce thickens. Serve over rice.

Source:https://barefeetinthekitchen.com/chicken-and-bok-choy-stir-fry/#wprm-recipe-container-22013

Baked Falafel

 

• ▢15 ounces chickpeas drained and rinsed
• ▢½ cup white onion finely diced
• ▢1 cup fresh parsley lightly packed
• ▢1 cup fresh cilantro lightly packed
• ▢½ teaspoon salt 
• ▢¼ teaspoon pepper 
• ▢1 teaspoon garlic powder
• ▢1 teaspoon coriander
• ▢2 teaspoons cumin
• ▢2 teaspoons baking powder
• ▢2 Tablespoons flaxseed (or one egg)
• ▢1 Tablespoon olive oil (for greasing the pan)

• Preheat oven to 400 degrees F.
• Add chickpeas, onions, parsley and cilantro to a food processor fitted with an “S” blade. Process until well combined (but still chunky).
• Add salt, pepper, garlic powder, coriander, cumin, baking powder and flaxseed. Process until well mixed and fine. (mixture will ball up in the processor).
• Generously grease a large baking sheet with oil (olive or canola).
• Roll about 2 Tablespoons of falafel mixture into balls and then flatten into discs and place on baking sheet evenly spaced.
• Bake in preheated oven for 20 minutes, flip and bake on second side for 10-15 minutes (until golden brown)
• Remove from oven and serve with tzatziki sauce, in a pita, or on a salad.

(Source: https://joyfoodsunshine.com/baked-falafel/#wprm-recipe-container-8937)