Tag Archive: fresh cilantro


Basil Carrot & Cilantro Pepper Roasted Chicken Breast

Time: 45- 60 minutes
Yield: 4 Servings
(10 Item Recipe)

Ingredients:

1 Large Organic Boneless, Skinless, Chicken Breast (2 lbs), if you cannot get a large breast 4 small-medium breast will do as well
1 Organic Carrot
1 Stalk Organic Celery
1 Clove Organic Garlic
1/2 Organic Green Bell Pepper
1 1/2 Teaspoons Organic Sweet Basil, dried – You can also use 1/2 Cup fresh organic chopped if you prefer
1 Teaspoon Organic Cilantro, dried – You can also use 1/4 cup of fresh organic chopped if you prefer
1/2 Teaspoon Sea Salt
Freshly Ground Pepper
1 Teaspoon Extra Virgin Olive Oil

Directions:

Preheat oven to 350.  In a large oven safe dish fill with 3/4 cups purified water. Put your carrot, celery and green pepper whole into the water.   Take all spices mixing together cilantro, basil, sea salt and pepper.  Drizzle both sides of chicken breast rubbing the olive oil in.  Then sprinkle both sides with dry rub spices patting down.  Take chicken breast and set into pan of water don’t worry if spices come of bottom and go into the water mixture this will make for a deliciously flavorful and moist chicken breast.  Top with foil.  Cook on 350 for 30 minutes.  Be careful you don’t get steam burned while removing foil.  Cook an additional 20-30 minutes until meat is white and juices run clear.  Remove carrot, celery, garlic, bell pepper and chop them.  Slice chicken breast and serve with carrot, celery, garlic and bell pepper mixture on top.

Modifications if using 4 small – medium chicken breasts:

If you aren’t using a large breast and your pieces are smaller you want to watch your chicken as you may likely need only 45 minutes.

BBQ Directions:

You can also do this on a bbq.  Take a large piece of foil and make a boat inserting ingredients folding top over and pulling edges up to lock in juices, seasoning and keep it all inside the foil not in the grill.  On medium cook 20-40 minutes until juices run clear.  You want to check it after 20 minutes.

Crock Pot:

You can also do this in the crock pot slow cooking it until juices run clear.

Note:

This makes amazing chicken as an entree.  We like to take our yellow squash recipe and top the chicken with it.  The yellow squash recipe also makes a wonderful meal together with the chicken.  We love the squash as a topping served over the chicken.

You can also serve the squash as a side served next to the chicken.

Healthy Lunch Options:

Also makes wonderful sandwiches and meat for wraps, as well as roasted chicken for a delicious salad.
We usually make a little extra so we can use the perfectly seasoned chicken breast the next day for lunches.
Sometimes I make this up on Sundays to use for lunches during the week as a healthy alternative to preserved high fat and high sodium processed lunch meats.

CHICKEN  QUINOA CILANTRO BURGERS

Time: 25 Minutes
Yield: 4 Large Burgers
(7 Item Recipe)

Ingredients:

1lb Organic Ground Chicken Breast
1 Cup Organic Quinoa, cooked and cooled
1/4 Cup Organic Onion, chopped
1 Clove of garlic, chopped fine
2 Tablespoons Organic Cilantro, chopped
1 Teaspoon Organic Jalapeno, diced fine (optional for spicier burgers)
Sea Salt & Pepper to taste
4 Sprouted Grain Burger Buns

Directions:

In small pot cook quinoa per instructions 1 cup quinoa to 2 cups water bringing to a boil, then simmering until all water is absorbed (about 15 minutes).  While quinoa is cooking chop up onion, cilantro and garlic and mix together you can use a food processor if you have one to speed up the prep.  In a separate bowl put the ground chicken add sea salt and pepper as you would to season chicken.  Once the quinoa is cooked remove from heat put into another bowl and throw into the freezer to cool quick about 10 minutes until cool.  When it is cool add onion cilantro mixture to quinoa and mix up well. You can also make this ahead of time and have it ready in the fridge to add to chicken cutting out the cook and cooling time.

Then take the onion cilantro quinoa mixture and add to ground chicken breast.  Mix it all together until evenly distributed.  Form into four portions rolling into four balls then press down to make the shape of a patty.

In a hot large oiled pan cook burgers with lid on approximately 3 minutes on each side until browned on each side, and chicken is cooked through with juices running clear.  When chicken burger is done put it on a bun and finish it with your favorite toppings and condiments.  We topped ours with fresh spring mix lettuce, freshly cut raw rings of onion, fresh cut tomato slices, organic ketchup and stone ground mustard.

For a Spicier More Flavorful Burger

To make your burger a little spicy add 1 Teaspoon Organic Jalapeno, or a 1/4 of a medium sized jalapeno diced, with seeds removed.  Add this to the chicken mixture prior to cooking.  Since we are not adding the seeds and the jalapeno gets cooked it as a nice zip without a hot taste.

Note:

By adding quinoa you get a much larger burger patty stretching the meat as well as the nutrient value of adding whole grains to your meal.  It is a great way to make a healthier burger.  As quinoa is high in protein and low in fat you get a double dose of protein with these burgers. Using the fresh ingredients really helps infuse the burgers with some great flavor.  These burgers are super nutritious, delicious and extremely affordable.  We made the four burger meal for under $10.

Cilantro Chicken with Avocado & Black Beans on Whole Wheat Tortillas

Time: 10 Minutes
Yield: 6 Large Wraps
(7 Item Recipe)

This super healthy and affordable meal is quick to make and super nutritious. Adults usually eat two of these and kids one is just perfect to fill them up.
Keep in mind you can eat these wrapped up like a burrito or just folded in half like a large taco.  Both ways work.  The kids really enjoy making these and enjoy rolling them up.

Ingredients:

Organic Chicken Breast Tenderloins, Sauteed, 6 pieces
Fresh Organic Cilantro, 1/2 Cup
Organic Avocado, one large
Organic Black Beans, no sodium 16 oz (we soak these fresh from dried)
Organic Onion, one small
Organic Mild Salsa, 1 Cup
Organic Whole Wheat Tortillas, 6 Pack Bag

Directions:

In a large frying pan grill the chicken pieces on each side. Heat up the beans.  While the chicken and beans are cooking get all other ingredients together.  Take the avocado and cut into thin slices.  In a food processor cut cilantro and onion together until finely minced.  If you do not have a food processor just chop them fine.

Take the salsa in a small bowl.  We warm the tortillas for just about 30 seconds in the pan and let them sit on the counter so they get to room temperature before warming.  Take all the prepared ingredients and put them on a large plate.  The kids love making these wraps and they seem to be a hit every time.  They are filled with great nutrition, affordable and super quick to put together.  When the chicken is golden on each side but not dried out remove from pan and chop into pieces.  We put one tenderloin in each wrap and fill them with a nice scoop of all the rest of the goodies.

Making the wraps

Take the tortilla and fill with a scoop of chopped chicken, a scoop of beans, a scoop of cilantro onion mixture, a spoonful of salsa and then some avocado slices and your ready to eat.

Note:

We use the organic rancher’s choice frozen chicken from the freezer section of Whole Foods.  It comes out to $3.00 for 6 pieces.  For the beans we get the dried beans from the bulk section of our healthy store and soak the beans overnight then cook them on the day of the meal.  I typically buy these and soak them when I get back from the store so they are on call and ready for dinner whenever we want them.  The beans we get 2 cups of beans for under $.50 cents.  The onion we get for $.50 cents.  The cilantro runs $.40 cents. The salsa we get the whole foods brand organic mild salsa for $2.  The avocado runs $1.50 each and the tortillas $2 for the whole foods 365 store brand for a pack of six.  You can also do it with the organic corn tortillas to make more for less and pick them up for $.99 cents for a bag of 12.

Affordability: The Meal runs under $10 for (6) large stuffed wraps

The meal for 6 large wraps comes in at $9.90 for the family dinner.  It runs $1.65 per wrap. For adults who eat 2 you are looking at a meal for $3.30 for the plate.  The kids who usually are full on one large wrap you are looking at dinner for under $2 coming in at $1.65 for their single wrap.

Strawberry Cilantro Chicken & Peppers

Time: 15 Minutes
Yield: 4 Servings
(7 Item Recipe)

Ingredients:

4 Organic Chicken Breasts, Boneless & Skinless
1 Teaspoon Organic Lemon Juice
1 Teaspoon Organic Agave
1 Cup Organic Strawberries, chopped
1/4 Cup Organic Green Bell Pepper, chopped
1/4 Teaspoon Organic Paprika
2 Tablespoons Fresh Organic Cilantro

Directions:

Take chicken and distribute lemon over breasts then sprinkle paprika on both sides.  In hot skillet on medium high cook chicken breast for 10 minutes until golden and juices run clear. In medium bowl combine strawberries, agave, bell pepper, and cilantro mixing until combined.  Take chicken breast and top with strawberry mixture.

Jalapeno Black Bean Couscous with Fresh Cilantro

Naturally Vegan & Vegetarian
Yields:
8 Servings
Time:

(9 Ingredient Recipe)

Ingredients:

1 cup whole wheat organic couscous
2 Cups organic black beans, (no salt added), rinsed and drained – (I use dry and soak them from bob’s red mill)
1 cup raw organic pumpkin seeds, unsalted (I buy mine from the bulk section)
1/2 Organic Jalapeno, seeded, chopped fine
2 Organic Roma Tomatoes, chopped fine
1 Organic Red bell pepper, chopped
1/4 cup chopped cilantro leaves
1/4 cup organic lemon juices
3/4 teaspoon organic chili powder

Directions:

I use dried black beans from bob’s red mill and soak them overnight as I get more beans for less making it more affordable.  You can do the same or buy organic canned if you don’t have the time to soak them.  In medium pan Bring 1 1/2 cups water to a boil. Add couscous stirring.  Remove from heat and cover letting cool for 5 minutes. After thoroughly cooled, beans, pumpkin seeds, jalapeno, tomato, red bell pepper, cilantro, lemon juice and chili powder.  Toss to distribute the ingredients throughout.

Note:

This salad is super quick and great for lunches and picnics. Great dish to take to a party as it is really pretty, healthy and delicious.  We take this to the beach with us and it transports great. If you need a gluten free version just substitute quinoa in place of couscous.

Yield: Serves 4
Time: 45 Minutes
Coconut Ginger Soup with Tofu, Agave & Cilantro 

Naturally Vegan & Vegetarian
(13 Item Recipe)

Ingredients:
4 cups organic vegetable broth (home made is the best)
2 cloves garlic, chopped
2 organic chiles, seeded, chopped fine
2 inch organic ginger, peeled and sliced thin
1/2 cup organic lemon juice
2 teaspoons organic agave  (I use organic light agave madhava brand – 23.5 oz large bottle under $4)
1 1/2 cups light coconut milk
2 cups sliced organic mushrooms
1/2 red bell pepper, cut into thin slices
1 1/2 cups extra firm organic tofu, cut into 1/2-inch dices
2 tablespoons organic tamari
1/4 Cup organic cilantro, fresh, chopped
1/4 cup organic bean sprouts, to top soup with
sea salt and freshly ground black pepper to taste

Directions: 
In a pan, combine the broth, garlic, chiles, ginger, 1/4 cup of  lemon juice bringing to a boil. Reduce heat and simmer for 10 minutes. Stir in tofu, agave, coconut milk, mushrooms, bell peppers, tamari and remaining lemon juice. Cook 15 additional minutes on a low to medium simmer.  Top with fresh cilantro, bean sprouts and sea salt and pepper to taste.

Yield: Serves 4
Red Potatoes & Black Currants with Cilantro Mint Ginger Sauce
Naturally Vegan & Vegetarian Recipe
Time: 30 minutes
(13 Item Recipe)

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1/2 Cup Organic Black Currants
10 Small to Medium Organic Red Potatoes
1 Large Organic Red Onion
3 Green Chili Peppers, Seeded, Chopped fine
2 Teaspoons Organic Ginger, fresh, grated
2 Cloves Organic Garlic, minced fine
2 Teaspoons Organic Fennel Seed
1 1/2 Teaspoons Cumin Seed
2 Teaspoons Organic Lemon Juice
1 Teaspoon Ground Black Pepper
1/4 Cup Organic Mint, fresh, chopped
2 Tablespoons Organic Cilantro, fresh, chopped

Directions:

Soak Black Currants for 10 minutes in 1 cup Hot Water, until plump.  Cook potatoes in boiling water for 10 minutes, until fork goes in with ease.  Do not overcook.  Drain and set aside.  Heat olive oil over medium heat.  Add onion, currants, chili peppers, ginger, garlic, cumin and fennel.  Cook for 10 minutes stirring.  Add potatoes and mint.  Stir coating potatoes.  Mix together lemon juice, pepper and cilantro.  Toss over potatoes.  Serve.  Yum!

Avocado Black Bean Soup with Tortillas & Cilantro
(Naturally Vegan & Vegetarian Recipe)
Time: 20 minutes
Serves: 4
(16 Item Recipe)

Ingredients:
2 tablespoons ground cumin
2 tablespoons extra virgin olive oil
2 Organic Onions
1 Organic Bell Pepper
5 cloves organic garlic, chopped
3 1/2 Cups organic chopped tomatoes (If you use canned be sure to get no sodium tomatoes)
1/2 organic jalapeno, seeded and chopped fine
3 cups alkalized antioxidant water
4 cups Vegetable broth (home made fresh is best – if using store bought get the low sodium)
2 teaspoons smoked paprika
2 teaspoons chili powder
1/4 cups organic cilantro
2 cups organic kidney beans, drained and rinsed
3 cups organic black beans, drained and rinsed
3 fresh organic avocados
Tortilla Chips

Directions:
In large soup pot heat oil.  Add peppers, onions, and garlic cooking on high heat for 4 minutes until translucent. Add tomatoes, jalapeno, water, vegetable broth, cumin, paprika, chili powder. Cook on high for 10 minutes bringing to a simmer. Add beans cooking for 5 more minutes. Season with sea salt and pepper to taste. Top with fresh sliced avocado & tortilla chips.  You can top the soup with the chips by crumbling or use them to dip into the soup, your choice!  Cool for 5 minutes, serve and eat!  This soup is hearty and filling also serves nicely at room temperature for a hot summer day.

Lemon Pilaf with Cilantro, Garlic & Onions
(7 Item Recipe)
Serves: 4
Takes:
25 minutes
Naturally vegan and vegetarian

Ingredients:

2 tablespoons Extra Virgin Olive Oil
1/2 organic onion, diced
1 1/2 cups organic brown rice
2 cloves garlic, chopped fine
1/2 teaspoon organic cilantro, diced fine
2 teaspoon organic lemon juice
2 1/2 cups low sodium vegetable broth (freshly made with veggies on hand is best)

Directions:

Heat pan on high heat.  Add oil, onion and cooking for 1 minute until translucent. Add rice cooking until toasty golden color appears. Add garlic, cilantro, and lemon juice. Cook for 1 minute, then add broth bringing to a steady simmer. Reduce heat to low and cover. Cook for 20 minutes covered. Turn off to cool keeping covered for another 5 minutes.

****If you have any leftover rice it makes a delicious vegetarian
avocado rice pita pocket sandwich:
****

**This rice makes delicious vegetarian sandwiches also.  I take a whole wheat pita pocket and fill it with the rice, adding fresh lettuce, tomato cucumber and avocado, and then top it with my favorite dressing.  The fresh veggies make for a delicious texture and the rice makes it filling as if its the meat.  If you have any leftover rice you will have to try these as they are nutritious and delicious.**

T’s Chicken Tacos


(11 Item Recipe)
T’s CHICKEN TACOS
(Vegetarian & Carnivore versions)

Serves: 4 (3 Tacos per person)
Cooking Time:  20-25 Minutes

INGREDIENTS NEEDED:
4 Boneless, Skinless Natural Chicken Breast (Hormone Free, Antibiotic Free, Vegetarian Fed)
1/2 Organic Yellow Onion (minced fine)
1 Organic Garlic bulb (minced fine)
4 Sprigs of Organic Cilantro
Shredded Organic Romaine Lettuce
1  Roma Tomato (chopped)
1/2 Cps. Parmesan Cheese to top tacos with
2 Tablespoons Extra Virgin Olive Oil
Fresh Organic Salsa
12 Organic Yellow Corn Tortillas

**For Spicier Tacos:  Add Fresh Minced Jalapeno into mixture to make a spicier mild/hot taco**

Directions:
Mince the onions, garlic, cilantro either by hand or with food processor.  Heat pan on medium low, Saute chicken breast in extra virgin olive oil, cooking both sides 3-4 minutes until golden – be sure not to overcook them.  Remove and chop chicken into small bite size chunks and put in bowl.  Let cool.  Add the fresh onion, cilantro, garlic and chicken combining and stirring until well mixed.  Tossing vigorously will coat the chicken with the fresh herb mixture.  Prepare your taco shells in the oven, pan fry for a crispy shell, or warm for soft tacos based on your preference of shell.   If pan frying add mixture into the shell and lightly pan fry each side.  Let cool. Top with lettuce, tomato and sprinkle with fresh parmesan cheese.

I prefer my tacos crunchy but enjoy them in the shell of your choice that you like best.

**Corn are lower in calories and fat then flour**

**For Vegan or Vegetarian version substitute the chicken for tofu, seitan or tempeh and replace the parmesan with a non dairy version parmesan**
____________________________________________________________________________________________________________

Shopping List T’s Chicken Tacos:
Organic Boneless, Skinless Breast (4 Breasts or 8 tenderloins)
Organic yellow onion (1/2 medium size)
Organic Garlic (2 medium bulb)
Extra Virgin Olive Oil (2 Tablespoons)
Shredded Organic Romaine Lettuce
Organic Roma Tomato (1)
Fresh Organic Cilantro  (4 Sprigs)
Parmesan Cheese (1/4 Cup)
Organic Corn Tortillas (1 Dozen)
Fresh Organic Salsa
Organic Jalapeno (optional) **to kick up the heat for a spicier taco**

-Goes nicely with some fresh steamed organic corn-

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