Tag: cilantro

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Slow-Cooker Pulled Chicken

We live in a busy world and my clients are always listing time, convenience, and budget as their biggest constraints on healthy eating. When cooking is the last thing you want to think about, the amazing slow-cooker is your best friend. First introduced to the world in 1950 and mass-marketed in the 1970s, this piece of kitchen equipment has stood the test of time and is a staple in many a household. In most cases, you truly can dump ingredients in the large ceramic vessel, cover, and forget about it for the day – coming home to a homemade meal, house that smells divine, and still have time to spend with your family and friends.

 

This pulled chicken recipe is so easy. The only prep you have to do is mince the garlic and adobo pepper and thinly slice the scallions. If you’re feeling extra lazy, buy minced garlic in a jar. Serve it with a couple corn tortillas, cabbage slaw with a vinegar base, fresh avocado slices, and cilantro leaves for a healthy and easy dinner perfect for staying in or entertaining a crowd (chicken thighs keep the cost down!).

Slow Cooker Chicken Carnitas

SLOW-COOKER PULLED CHICKEN

Ingredients:

  • 4 pounds boneless skinless chicken breasts
  • 1 cup white wine
  • 1 bunch of scallions, thinly sliced using green and white parts
  • 4 cloves garlic, peeled and minced
  • 2 chipotle in adobo sauce, minced
  • 1 Tbs cumin
  • 2 tsp chili powder
  • 1/4 cup apple cider vinegar
  • Sea salt and pepper to taste

 

Directions:

  1. Add the chicken, wine, scallions, garlic, chipotles, cumin, black pepper, chili powder, and salt to the basin of a large slow cooker.  Mix with a large wooden spoon to coat chicken in sauce and spices.
  2. Cook on low for 7-8 hours until the chicken is tender and shreds easily with two forks.
  3. Serve immediately with tortillas or atop brown rice and greens in a bowl.
  4. You can refrigerate this recipe in an air-tight for up to 5 days, or freeze it in an air-tight container for up to 3 months (be sure to label it!).

 

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Labor Day Special: Summer Peach Gazpacho

Though summer is officially over as of today, I’m still basking in the beauty of its fresh, seasonal produce thanks to my weekly deliveries from From the Farmer. For most, soup and summer aren’t exactly two peas in a pod. There is, however, one exception to this dissonance–gazpacho. Gazpacho is technically any cold soup using raw vegetables and thus technically, as you’ll see, mine is not a purist’s gazpacho.

Last summer, I made another gazpacho on the blog that was a little more hearty and classic in its preparation and flavor profiles. This time around I wanted to usher in fall by adding a little more warmth and depth to this otherwise light and refreshing soup–don’t worry, it still delivers on those fronts too. By grilling the peaches and roasting the vegetables you bring out the natural sweetness of the produce and infuse the finished dish with a little je ne sais quoi.

Grilled Peaches via www.moar-fit.com | Amy Rizzotto

This gazpacho, much like my last, is still loaded with heart-healthy tomatoes. Tomatoes are an excellent source of Vitamin C, folate, potassium and, perhaps most significantly, the antioxidant compound lycopene. Lycopene has been linked to a reduced risk of cardiovascular disease and certain kinds of cancer.

Peach Gazpacho via www.moar-fit.com | Amy Rizzotto

Summer Peach Gazpacho

{makes 8 servings}

what you’ll need.

  • 2 large ripe peaches
  • 2 Tbs olive oil
  • 8 ripe tomatoes (roma, plum or small/medium round ones will do)
  • 4 cloves of garlic
  • 2-3 cups of water (depending on your preferred consistency)
  • 2 jalapenos
  • 1 red onion
  • 1 large bunch fresh cilantro
  • Juice of 2 lemons
  • Zest of one lemon
  • 1 bell pepper
  • 1 avocado
  • 2 Tbs sherry vinegar
  • Sea salt and pepper to taste
  • Optional: add 1-3 tsp cumin for a smoky flavor

how to make it.

  1. Preheat oven to 500 F.
  2. While oven is preheating, cut peaches in half and remove pit. Rub the cut side with a little olive oil. On a grill pan (or grill if you have one), grill peaches (cut side down) for 2-3 minutes over high heat.
  3. Toss jalapenos, garlic and tomatoes in 2 Tbs of olive oil and a little salt and pepper, and roast for about 10 minutes. This will vary depending on your oven, but look for the jalapenos to start to brown and the skin on them and the tomatoes should start to crack and possibly blister. Set aside to cool.
  4. While roasting veggies/letting them cool you can…(1) Prep your onion. Chop it in half. Set one half aside and dice the other into small pieces for garnish. (2) Wash and dry your cilantro. Set one cup (or a hearty handful) aside, stems and all. Chop another 1/2 cup for garnish, stems removed. (3) Zest one lemon, then juice it and one more (do this directly into your blender to save on clean-up). (4) Leave one half of your bell pepper whole, seeds removed. Dice the other half into small pieces for garnish. (5) Halve, pit and dice your avocado for garnish.
  5. When jalapenos are cool enough to handle, remove the stem and slice them lengthwise so you can get all the seeds out.
  6. Combine all ingredients (except those designated “garnish”) in a blender with 2-3 cups of water depending on your preferred consistency.

Note: this gets better the longer it sits in the fridge. It will store well for up to a week.

Second note: I like mine spicy so I usually leave about half the seeds from ONE jalapeno in. Any more than that and you should probably have some milk and cornbread on hand!

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Chickpea, Quinoa & Kale Taco Salad + Radicchio Wraps = Super-Bowl

Step up your lunch game with this vegan, gluten-free, Meatless Monday superfood taco salad recipe. Try saying that ten times fast.

If you’re underwhelmed or unsatisfied by your attempts at green salads, don’t throw in the towel on healthier habits. Salads don’t have to be all rabbit food. In fact, adding healthy whole grains, nuts or seeds and legumes to the mix will increase satiety (that feeling of, one, I’ve had enough and, two, it was downright tasty) and decrease the desire to graze after the meal. The fiber, healthy fats and proteins these ingredients bring to the table help improve digestion, stabilize blood sugar and nourish your muscles and mind.

Healthy Taco Salad Wraps

All of the nutrient-dense ingredients (kale, quinoa, chickpeas, etc) in this upgraded taco salad fit into those three categories of superfood add-ons. If you take it a step further and replace your tortilla strips or flour wrap with radicchio leaves, you’re kicking it up to a whole new level of good-for-you. The magenta hue of radicchio comes from a powerful antioxidant and anti-inflammatory pigment called anthocyanin. Anthocyanins are members of the same family of phytochemicals found in teas, honey, wines, fruits, vegetables, nuts, olive oil and cocoa–all of which have received a lot of well-deserved positive buzz from the health and nutrition field. The cherry on top–as well as the moderation factor–are a few coins of baked plantains. It’s amazing how a little something special can take a salad from boring to a monumental taste-bomb of deliciousness.

Healthy Taco Salad Bowl

Raddichio-wrapped Quinoa Kale Taco Salad w/ Spicy Avocado Dressing

Makes 6 servings

What You’ll Need

For the Quinoa Kale Taco Salad:

  • 1 small head of radicchio
  • 1 cup dry red quinoa
  • 6 cups chopped kale (stems removed)
  • 2 cups chickpeas (rinsed and drained)
  • 1 cup corn (canned or frozen works)
  • 1/4 cup raw, unsalted pumpkin or sunflower seeds
  • 1/2 red onion, finely diced
  • 1/2 cup fresh cilantro, finely chopped

For the Spicy Avocado Dressing:

  • 1 ripe avocado
  • Juice of 1 lemon
  • 1/2 cup water
  • 2 large cloves of garlic
  • 1 jalapeno, seeded
  • 1/4 cup fresh cilantro
  • Sea salt and pepper to taste

For the Plantains:

  • 1 plantain
  • 1 tbs olive oil
  • 1/2 tsp sea salt

How to Make It:

  1. Preheat oven to 400 F.
  2. Slice plantains into coins 1/8″ thick and toss in olive oil and sea salt. Place a cooling rack on a baking sheet and lay out a single layer of plantain coins. Bake for 20 min.Turn oven to broil and cook another 5 min, or until light golden brown. Remove and set aside to cool.
  3. While the plantains bake, cook quinoa according to package directions. When it’s done, set it aside to cool.
  4. Bring a large pot of water to a boil. Blanch the kale leaves in boiling water for 1 min, then remove from heat, drain and let cool.
  5. To make the dressing, combine all ingredients in a food processor or blender, mixing until smooth. Taste and adjust seasoning as needed.
  6. In a large bowl, combine quinoa, kale, chickpeas, corn, pumpkin or sunflower seeds, onion and fresh cilantro. Pour dressing on top, to taste, and toss until everything is well coated.
  7. Peel a few leaves of radicchio to line your bowl or layer your plate with. Scoop about 1 1/2 cups of the salad into your bowl or onto your plate. Garnish with a few plantains and enjoy!
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Thai Coconut Chicken Noodle Soup

My Thai Coconut Chicken Noodle Soup is not only gluten-free, it’s easily made vegan (by swapping chicken for tofu), soul-warming comfort food and, perhaps best of all, pink! The antioxidant-rich red cabbage added toward the end of the recipe gives a soft blush hue to the finished product making it an ideal Valentine’s day treat for you and your sweetheart.

In addition to its high antioxidant potency, red cabbage is loaded with vitamins A, C and K. Not to be outdone, the final ingredient that seals the flavor profile of this dish has a pretty impressive nutrient CV of its own. Cilantro, a plant native to southwest Asia and North Africa, is rich in antioxidants and a potent digestive aid. This like-it-or-leave-it herb has even been linked to reduced incidence of urinary tract infections due to its antibacterial properties.

If you’re looking for a low-key night in, this easy three-step recipe is a no-brainer. Speaking from experience, it’s best paired with a feel good romcom, a nice bottle of vino (light bodied unless you’re adding spice) and your favorite company.

Thai Coconut Chicken Noodle Soup 

What You’ll Need:

  • 8 oz thin rice noodles
  • 2 32-oz cartons of chicken broth
  • 3″ piece peeled ginger, minced
  • 3 cloves garlic, minced
  • Juice from 3 limes (save two halves)
  • 3 Tbs fish sauce
  • 1-2 tsp salt
  • 2 stalks dried lemongrass
  • 4-5 scallions, finely chopped
  • 2 cups unsweetened full fat coconut milk
  • 1 cup red cabbage (about 1/4 of a full head), thinly sliced
  • 2 8-oz boneless skinless chicken breasts, thinly sliced
  • 2 cups shittake mushrooms, thinly sliced
  • 1/2 cup fresh cilantro, finely chopped

How to Make It:

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. In a large pot, bring the chicken broth and ginger to a boil. Reduce the heat and add the garlic, lime juice, two limes halves, fish sauce, salt and lemongrass. Cover and allow to simmer for 10 min. Add the coconut milk and scallions and return to a simmer. Add the chicken and cook until it is no longer pink (about 4 min). Add the mushrooms, cabbage and cilantro and cook another 4-5 min.
  3. Remove from heat and serve in deep bowls, creating a bed of noodles then spoon on liquid, veggies and chicken. Serve with additional cilantro and/or scallions, if desired.

Note: unlike many MOARfit recipes there is no heat in this dish. If your a spice fiend, kick it up by adding some diced jalapeno or red chili. And if you’re reading this tip after the fact, just do as we did and give it a generous hit of rooster sauce (aka sriracha).

{Adapted from Weekly Greens}