Tag Archives: cabbage

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

Buffalo Chicken Quinoa with Broccoli and Blue Cheese

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatIt’s no secret that I love quinoa. Whether it’s for breakfast, lunch, dinner or dessert. It is packed with clean protein and adaptable to any flavors you incorporate into it. This recipe is no different.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

This recipe is chock full of buffalo sauce flavor not to mention lots of protein from the chicken and the quinoa. With the broccoli, carrots and cabbage, there is a great dose of veggies in it.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fatTo bring the flavors up a notch, I topped it with some crumbled blue cheese. I always loved buffalo wings with blue cheese dressing so I get the same flavors now but with healthy ingredients and dramatically less fat.

buffalo chicken quinoa broccoli carrot cabbage onion protein low fat

Buffalo Chicken Quinoa with Broccoli
 
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Author:
Recipe type: Protein
Serves: 6
Ingredients
  • 1 cup quinoa (I use the pre-rinsed kind)
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken breast, cut into bite size pieces
  • 2 cups broccoli florets
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 2 roma tomatoes, diced
  • ½ cup blue cheese crumbles
  • 4 green onions (the white part) chopped. Reserve the green parts for garnish
  • 2 Tablespoon ghee or coconut oil (separated)
  • ¼ cup olive oil
  • ½ cup buffalo wing sauce
  • 1 teaspoon seasoned salt
Instructions
  1. Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
  2. Put 1 cup uncooked quinoa and 2 cups chicken broth in a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let cook for 15 minutes or until all of the liquid has been absorbed, stirring every 5 minutes.
  3. While the quinoa is cooking, in a large skillet heat 1 tablespoon of ghee or coconut oil and add broccoli. Saute on low for 5 minutes, stirring so that it does not burn. You want the broccoli to still be somewhat crunchy, not soggy. Once cooked, set aside.
  4. Using the same pan, add the other tablespoon ghee or coconut oil and saute chicken on medium heat for 5 - 7 minutes. Turning occasionally so all sides are cooked.
  5. While the chicken is cooking, mix up the dressing. In a medium bowl combine olive oil, buffalo sauce and seasoned salt. Whisk until mixed thoroughly. Set aside.
  6. Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
  7. Add quinoa next and the second half of the dressing mixture. Mix everything well and bring to a boil. Once boiling, reduce heat to medium and cook for 7 - 10 minutes or until the liquid has cooked off.
  8. Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
  9. Serve on a bed of shredded cabbage or in lettuce cups.

 

Roasted Balsamic Brussel Sprouts

Roasted Balsamic Brussel Sprouts

roasted balsamic brussel sprouts vegan fiber cabbage

I might be one of the strangest people you know because I actually crave brussel sprouts. I didn’t like them when I was little but ever since I started on my journey to be healthier and subsequently losing 100 pounds, I love all kinds of vegetables.

Since cutting out processed foods and exploring new ones, my taste buds have changed. It sounds weird but I taste things differently now. Sweets are now way too sweet, sours too sour and salty too salty. One thing that changed in the opposite direction was that I now like spicy foods a lot more than before. Just a curious observation I guess.

Roasting these teeny tiny cabbages brings out the flavor and softens them up without making them mushy. It’s so quick and easy. If you were so inclined, you could even mix in a 1/4 cup of cooked crumbled bacon in the recipe.

Roasted Balsamic Brussel Sprouts
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 3 cups shaved brussel sprouts (either purchase pre-shaved or use a food processor for a few pulses)
  • ¼ cup + 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon lime juice (can sub with lemon juice)
  • dash salt/pepper
  • *Optional: ¼ cup cooked crumbled bacon
Instructions
  1. Preheat oven to 400 degrees.
  2. Place brussel sprouts in 9 x 13 glass baking dish.
  3. In a medium bowl, combine all other ingredients, whisk until combined.
  4. Pour over brussel sprouts and mix thoroughly using your hands for best coverage.
  5. Bake for 20 minutes, stirring once.
  6. Stir in bacon crumbles now if using.
  7. Serve with a little dollop of ghee or grass fed butter.

 

 

 

Blue Cheese and Glazed Walnut Cabbage Salad

Blue Cheese and Glazed Walnut Cabbage Salad

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

I found this beautiful salad recipe at EatingWell.com had to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.

Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.

Blue Cheese and Glazed Walnut Cabbage Salad
 
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Tangy Vinairgrette
Author:
Recipe type: Salad Dressing
Serves: 8
Ingredients
  • **VINAIGRETTE**
  • 3 tablespoons red wine vinegar
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **CANDIED WALNUTS**
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grass-fed butter (non grass-fed can be used)
  • 1 cup walnuts
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **SALAD**
  • 8 cups pre-cut shredded cabbage mix or chop your own
  • 2 scallions thinly sliced
Instructions
  1. **VINAIGRETTE**
  2. Combine all ingredients and blend in a mini food processor or Nutribullet until creamy.
  3. **WALNUTS**
  4. Heat olive oil and butter over medium heat.
  5. Add walnuts and cook for 2 minutes, stirring.
  6. Add salt, pepper and maple syrup.
  7. Lower heat and continue cooking for 3 - 5 minutes while the walnuts caramelize.
  8. Remove from heat and place on a parchment paper or wax paper lined plate to cool. Separate the nuts before cooled completely.
  9. Let cool completely for about 5 minutes.
  10. **SALAD**
  11. Place cabbage in a large bowl topped with scallions mix.
  12. Toss with vinaigrette.
  13. Serve topped with blue cheese and walnuts.

 

candied walnut organic maple syrup olive oil grass fed butter

This salad compliments any meal as a side but is tasty enough as a meal on it’s own topped with a chicken breast or steak sliced thin.

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

 Your taste buds will thank you or they’ll thank me, either way there will be happiness.

 

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