Thursday, June 16, 2016

root veggies and lettuce cups

As promised, here are a couple of my favorite recipes from Monday's post:

Roasted Root Vegetables  
from The Anti-Inflammatory Diet and Action Plans
by Dorothy Calimeris and Sondi Bruner

2 sweet potatoes
1 bunch of beets
4 carrots
3 parsnips
1/4 C of coconut oil, melted
1 TBSP olive oil
1 TBSP honey
1 tsp salt
1/2 tsp black pepper

Preheat the oven to 400 degrees.
Peel all the vegetables and cut them into small chunks.  
Combine the vegetables, coconut oil, olive oil, honey, salt and pepper in a large bowl making sure that all the veggies are coated.
Spread the veggies on two baking sheets in a single layer.
Bake 10-15 minutes, turn them over to brown on the opposite side, and bake another 10-15 minutes.

Notes:  I didn't use quite as many vegetables as this calls for so just adjusted the oil, salt and pepper amounts. Everyone LOVED this one, and I ate the leftovers for breakfast and lunch the next day. Next time I'll make the full amount so I can have extras for at least two days! Serve these veggies with grilled chicken and a salad for a complete meal.

Chicken Lettuce Cups
adapted from The Anti-Inflammatory Diet and Action Plans
by Dorothy Calimeris and Sondi Bruner

butter lettuce
1lb chicken, cut into strips
1 C of shredded carrots
1/2 C of sliced radishes
2 scallions, sliced 
2 TBSP of chopped cilantro
1/2 C of sesame oil
3 TBSP lime juice, freshly squeezed
1 TBSP of coconut aminos or soy sauce
1 garlic clove, minced
1 inch piece of fresh ginger, minced
1 tsp of lime zest
1 tsp sesame seeds

-Sprinkle the chicken with 1/2 tsp cumin, 1/2 tsp turmeric, 1/4 tsp chili powder or to taste, salt and pepper to taste. Cook the chicken in a little bit of olive oil on the stove or over the grill until cooked through.
-Put the lettuce cups on a serving platter and divide the chicken, carrots, radishes, scallions and cilantro into each.
-In a small bowl, combine the sesame oil, lime juice, coconut aminos (or soy sauce), garlic, ginger and lime zest. Whisk until combined.
-Drizzle the dressing over each lettuce cup and serve.

Notes:  Even the kids loved eating the slightly spicy chicken right in the lettuce cups, though they did choose to each eat one taco in a hard taco shell. I was perfectly fine with that! 

Hope you'll give these recipes a try sometime soon! Happy Thursday (and last day of school for Tommy! Yay summer!)!


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