Living Good

Quinoa Roasted Chicken
If you are looking for a complete meal that can satisfy the whole family, try a quinoa roasted chicken recipe. The ingredient list includes white quinoa and boneless chicken breasts along with broth and green beans. You can make a to-die-for olive gremolata to compliment the chicken. Although it is over 520 calories, this hearty meal boasts of seven grams of fiber and a whopping 48 grams of protein.

Ingredients for Stir Fry:
2 cup broccoli florets, cut in half
2 cups onion, diced
1 cup carrots, diced
5 cups cabbage, shredded
2 cups Chinese pea pods (snow peas) sliced in half
1¾ cups cooked chicken breast, diced
Cooking spray
1 tablespoon vegetable oil
3 tablespoons water for stir frying
Ingredients for Sauce:
⅓ cup plus reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
3 tablespoons water
2 cloves garlic, mined
2 teaspoons ginger (from a jar)
Fresh ground black pepper, to taste
Directions
First prep all vegetables and dice the chicken. Set aside.
In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
Coat a large nonstick wok or pan with cooking spray. Heat 1 tablespoon of oil in pan. 
Add broccoli, onions and carrots and water. Saute over medium-high heat for 3-5 minutes until broccoli is soft. Add cabbage and chicken. Saute another 2 minutes until soft. Turn down to medium heat, stir in pea pods and sauce mixture. Stir fry for about 2 minutes until all heated through. Stir constantly to blend everything.
4. Store any leftovers in the fridge for a few days.
Makes 4 servings. (each serving, 2 cups)

1 lb striped bass, filleted and trimmed
1/2 red onion
1 avocado
1 mango
1 cup freshly squeezed lime juice
1/3 cup fresh squeezed lemon juice
1/3 cup cilantro
1 green jalapeno
1 red jalapeno
salt & pepper to taste (~1/4 tsp each)
Directions
Cube fish into 1/2" pieces
Peel, pit and dice mango and avocado into 1/4"-1/3" pieces
Thinly slice red onion and chop into 1/2"-1" strips
Chop cilantro
Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)
Mix all ingredients into large non-reactive bowl. Lightly season. Be somewhat gentle as to not smash mango or avocado (clean hands work the best)
Cover and refrigerate for 2 hours to let flavors mix. Ceviche is ready when fish meat changes color from opaque to white and texture is firm. Season with salt/pepper to taste.
Serve with tortilla chips, plantain chips or lettuce cups. Or in martini glasses if you want to be fancy.

Ingredients
Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free)
Ingredients
2 tablespoons ghee (click here for an easy homemade recipe)
1 teaspoon Celtic sea salt, divided

2 yellow onions, minced

4 cloves garlic, minced

1/4 teaspoon dried thyme

2 teaspoons coconut flour
 (optional, but will help create a thicker stew)
6 cups chicken stock
4 bone-in, skin-on chicken breasts

4 cups butternut squash, cut into 1/2-inch cubes

1 large head kale, cut into bite-size pieces

1/4 cup minced parsley

1/8 teaspoon freshly ground black pepper
grain free,

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