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Recipe of the Week:
Want to change up your chicken dinner? Try this Baked Chocolate Chipotle Chicken. We recommend adding steamed rice and avocado if you want a more hearty meal.

Ingredients:
2lb chicken thighs (OR chicken breasts)
pinch of sea salt & pepper
Sauce
1 tablespoon olive oil
1/2 cup red onion, diced
1 tablespoon garlic
15.5oz (439g) red enchilada sauce
4 tablespoons chipotle in adobo sauce (add/remove peppers to adjust level of heat)
1 oz 100% cacao piece (or 2 tablespoons cacao powder or dark chocolate powder)
Garnish
green/red jalapeños
cilantro

Instructions:
1) Set a large nonstick skillet on high heat. As the skillet heats up, season chicken with a few pinches of sea salt & pepper. Once hot, spray with avocado (or olive) oil, then add the chicken top side down into the skillet. Sear on the top for 3 to 4 minutes, or until dark edges appear. Remove the chicken from the skillet.
2) REDUCE the heat to medium.
3) Once the skillet has cooled down to medium, add the olive oil, onion and garlic. Sauté for 3 to 4 minutes until the onions are brown and translucent. Reduce the heat to low-medium and add the enchilada sauce and adobo sauce, stirring continuously as it barely simmers.
4) Add the cacao and stir for 2 -3 minutes. Add the chicken back to the skillet, then spoon the sauce over the chicken.
5) Place the entire skillet in the oven and bake for 8 – 12 minutes at 400F.
6) Garnish and enjoy!

Recipe of the Week:
This week we have a delicious looking Bison Quinoa Hash. This is a perfect meal to make in bulk and have ready for lunch throughout the week.

Ingredients:
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
2/3 cup diced onion
1 bell pepper, diced
1 1/2lb lean ground bison
1 tablespoon chili powder
2 teaspoons smoked paprika + 1 teaspoon cumin + 1/2 teaspoon cayenne
2 cups cooked (rainbow) quinoa
1 cup cooked long grain brown rice
1/2 can (7oz) red kidney beans, drained
1 small can (4oz) green chiles
sea salt & pepper to taste

Instructions:
1) Cook quinoa and brown rice according to the instructions given and set aside.
2) Set a deep skillet on medium heat. Once hot, add oil, garlic, onions and bell pepper and sauté for 2 to 3 minutes.
3) Increase the heat to medium high and add beef. Chop it up as it cooks in the skillet and sprinkle in chili powder. Cook for 4 to 6 minutes, until there are almost no visible pink pieces.
4) Add in the beans, quinoa and rice, and fold everything together in the skillet . Continue cooking and reduce the heat, ensuring everything is well mixed.
5) Add the green chiles and fold everything together one last time.
6) Divide into 5 equal servings and top each serving with 1 tablespoon of cheese. TIPS: I suggest a small side salad if you’d like more food. Add an avocado if you’d like to boost calories.

Recipe of the Week:
Who doesn’t love chili?! This week we found a great White Chicken Chili recipe from an AWESOME website (link above).

Ingredients:
1 1/4lb COOKED Rotisserie chicken meat, no skin and pulled into pieces
SUB: chicken breasts; jackfruit
1 tablespoon olive oil
1 tablespoon garlic, minced and fresh
1/2 medium white onion, diced
1 green bell pepper, diced
Seasonings
1 1/2 tablespoons cumin
zest from 1 lime (about 1 1/2 tablespoons)
2 teaspoons coriander
2 teaspoons garlic powder
1 tablespoon onion powder
1 can(13.5oz) full fat coconut milk (OR lite coconut milk; almond milk)
3 cups low sodium chicken stock
sea salt & pepper to taste
1 can (15oz) white (cannellini) beans
2/3 cup frozen corn
Garnish
fresh cilantro to taste
fresh lime juice to taste (recommended)

Instructions:
1) Pull apart Rotisserie chicken meat, no skin.  Set aside.
2) Set a pot on medium heat and once hot, add oil, garlic, onion and bell pepper.  Cook for 2 -3 minutes until the onion turns translucent, but ensure it is not burning.
3) Add the cooked chicken meat along with the seasonings.  Continuously stir for 1 minute until fragrant.  Then pour in coconut milk and stir until it is a consistent broth, about 1 -2 minutes.  Then pour in the chicken broth, white beans and a few pinches of sea salt & pepper.  Reduce the heat to low, then cover and cook for at least 20 minutes. (NOTE FOR USING RAW CHICKEN: once the white broth is mixed, simply add the chicken breasts to the pot – the broth should cover them. Cook and after 20 minutes or so, remove them from the pot and pull the chicken apart.)
4) If needed, add more broth or water after 20 minutes.  Some of the beans should have exploded to thicken it, like regular chili.  Just make sure the beans are not burning in the bottom of the pan.  Then add corn and fresh cilantro, and cover and cook for an additional 5 – 10 minutes on LOW.
5) Season to taste with sea salt & pepper, lime juice and cilantro. Enjoy by itself or with brown rice, cauliflower rice or quinoa.

Recipe of the Week:
This week we have a delicious looking salad with some great texture. Try out this Crunchy Thai Ginger Salad with Peanut Butter Dressing.

Ingredients:
For the peanut butter dressing:
¼ cup crunchy peanut butter
2 Tbsp rice vinegar
3 Tbsp toasted sesame oil
2 Tbsp lime juice
1 Tbsp soy sauce or tamari
Thinly sliced fresh ginger
1 tsp salt

For the salad:
4 cups shredded cabbage
1 cup grated carrot
1 cucumber, halved lengthways, seeds removed and thinly sliced
1 cup cooked shelled edamame
2 onions, thinly sliced
1 handful cilantro leaves, plus extra for garnish
Chopped peanuts, for garnish

Instructions:
1) To make the dressing, whisk all the ingredients together in a food processor or blender.
2) Combine all the salad ingredients, except the garnishes, in a salad bowl, pour over the dressing and mix well. Garnish with the chopped peanuts and extra cilantro to serve.

Recipe of the Week:
This week’s dish is a little sweet and a little spicy! Try out this Sweet-and-Spicy Chicken With Roasted Sweet Potatoes and Asparagus.

Ingredients:
1 ( 3 1/2-to-4 pound) whole chicken, spatchcocked (back removed and chicken flattened)
Kosher salt and freshly ground black pepper
1/4 c. chili-garlic sauce
1 tsp. lime zest plus 2 tablespoons juice
1/2 tsp. grated fresh ginger (from a 1-inch piece)
2 tsp. pure honey
1 lb. sweet potatoes, cut into 1-inch chunks
1 tbsp. olive oil
1 tbsp. coriander seeds, crushed
1 lb. asparagus, trimmed and halved
Fresh cilantro, for garnish

Instructions:
1) Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.
2) Combine chili-garlic sauce, lime zest and juice, and ginger in a bowl. Transfer half the mixture to a second bowl (about 3 tablespoons) and stir in honey; set aside. Brush remaining mixture over chicken. Roast 20 minutes.
3) Toss together potatoes, oil, and coriander in a bowl. Season with salt and pepper. Scatter around chicken. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 18 to 20 minutes. Season asparagus with salt and add to pan. Roast until asparagus is tender, 8 to 10 minutes. Let chicken rest 5 minutes before carving.
4) Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.

Recipe of the Week:
Here is another recipe that adds a little variety to your meals. We hope you all enjoy One Pot Chicken and Broccoli Quinoa.

Ingredients:
Chicken:
2 lbs boneless & skinless chicken breasts, cut into 1” pieces
1 tbsp olive oil, extra virgin*
1/2 tsp cumin, ground
1/2 tsp all spice (optional but good)
1/2 tsp himalayan pink salt
Ground black pepper, to taste
Quinoa:
2 medium onions, diced
3 large garlic cloves, minced
1 large carrot, shredded
1 tsp olive oil, extra virgin
1 1/2 cups quinoa, uncooked
3 cups boiling water
3/4 tsp himalayan pink salt
1/2 tsp cumin, ground
2 bay leaves

Instructions:
1) Preheat large deep skillet or a dutch oven on medium-high heat. Add Chicken ingredients and saute for 10 minutes, stirring occasionally. Drain liquid if necessary and cook until golden brown sides appear. Transfer to a bowl and set aside.
2) Add olive oil, onions, garlic, carrot and cook for 3-5 minutes, stirring occasionally. Add pre-cooked chicken, quinoa, water, remaining salt and cumin, and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
3) Now it’s time to add broccoli. At this point quinoa should be cooked al dente. Add broccoli, stir, cover and cook for 5 more minutes. Serve hot.

Recipe of the Week:
This week’s recipe adds some variety to the normal proteins we post. Give these Pork Chops With Apples and Garlic Smashed Potatoes a try. If you’re looking for an added vegetable we might consider green beans or your preferred salad. Enjoy!

Ingredients:
1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4, 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk

Instructions:
1) Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
2) Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
3) Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Recipe of the Week:
This week’s recipe is a Latin Beef Stew! We can’t wait to try this out.

Ingredients:
2 tsp olive oil
1 cup scallions, chopped
3 cloves garlic, minced
2 small tomatoes, diced
2 tbsp cilantro, minced
1.5 lb beef stew meat, cut into small chunks
1/3 cup light beer
1/3 cup water
1/2 tsp cumin
1/4 tsp adobo, or salt
1/2 tsp achiote, or sazon
1 bay leaf
salt to taste
10 oz baby red potatoes, halved or quartered

Instructions:
1) In a large dutch oven or heavy pot, heat oil over medium heat.
2) Add scallions and garlic and sauté about 2 – 3 minutes; add tomatoes, cilantro and a pinch of salt. Cook another 2 minutes, stirring.
3) Add beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf and salt if needed.
4) Cover and simmer on low heat 1 1/2 hours.
5) Test to make sure beef is tender, if not cook another 15 minutes.
6) Add potatoes and cook until soft, about 20 minutes depending on the size.