Cilantro Lime Chicken

Have some extra chicken on hand or looking for something new to add to your weekly food prep?  Try this Cilantro Lime Chicken - inspired by the Cilantro Lime Shrimp!

Ingredients:

1 lb chicken breasts or tenderloins, cubed

3 tsp - 1 Tbsp coconut oil

2 Tbsp minced garlic

1/4 - 1/2 cup cilantro, chopped

1 lime

Salt (to taste)

Pepper (to taste)

Directions:

1. Heat a large frying pan on medium-high heat.

2. Add coconut oil to the pan & once the pan is hot add the chicken.

3. Season with salt, pepper, and garlic.

7. Squeeze lime over chicken & toss with cilantro.

- Whitney

Chocolate Oatmeal Almond Butter Cookies

Chocolate Oatmeal Almond Butter Cookies

adapted from Eat Clean Magazine's Chocolate Chip Almond Butter Cookies

Ingredients:

• 1 cup Almond Butter, stirred well
• 1/4 cup Gluten Free Rolled Oats
• 1/4 cup Sucanat Sugar 
• 1 large egg
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 3 oz dark chocolate (try Lindt Extra Dark Chocolate 85% Cocoa), broken into small pieces

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the first six ingredients until blended. Stir in Chocolate.

3. Drop dough by rounded tablespoonfuls on to parchment lined baking sheets or non-stick baking sheets.

4. Bake for 10-12 minutes or until lightly browned.

5. Let cool for approximately five minutes on baking sheets. Remove to a wire rack and let cool for 15 more minutes.

Yields approximately 24 cookies.

He & She Tip: These cookies actually freeze well. Just wrap each individually in plastic wrap and pop in your freezer.

Happy Baking!

Southwest Style Bison Chili with Quinoa

We eat chili year-round but especially love it during the fall and winter months!  Warm up with this Southwest Style Bison Chili - pair it with quinoa for a perfect, filling meal!

Clean Eat Recipe: Southwest Style Bison Chili with Quinoa

Ingredients:

• 2 cups organic quinoa
• 2 cups organic chicken broth
• 2 cups water

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• 2 lbs organic ground bison
• 1.5 cups onion, diced
• 1 green pepper, diced
• 5 Tbsp minced garlic
• 2 organic tomatoes, diced
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 cup organic frozen corn
• 1 Tbsp chili powder
• 1 Tbsp chipotle chile powder
• 1 Tbsp cumin
• 1 Tbsp coriander
• 3 Tbsp mustard
• 2 Tbsp Apple Cider Vinegar
• Cilantro, to taste

Directions:

1. Cook quinoa as listed on the package.  This usually involves bringing the quinoa, chicken broth, and water to a boil.  Once boiling reduce heat and allow to cook for 10-15 minutes.

2. Cook bison meat and onion until cooked through.  Drain if necessary.

3. Add remaining ingredients (except cilantro) and cook on medium heat until peppers are tender.  Turn heat to low, cover, and allow to simmer for 30 minutes.

4. Once ready to serve add a serving of quinoa to the bison chili and enjoy!

Makes 8 servings.

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney