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November 20, 2019
Ingredients (click link to place home delivery order, or visit my pantry):
2 lbs boneless chicken breasts
1-2 fresh Thai chilies, thinly chopped
3 stalks lemon grass. bruised and cut into 2” pieces
2” piece of fresh ginger cut into 1” pieces
8 lime leaves
3 shallots, minced
1- 14 oz can full fat coconut milk (Native Forest Simple brand)
4 cups chicken stock or bone broth (you may use vegetable, chicken or beef)
1 cup shiitake mushrooms, sliced
1 head broccoli, cut into florets
2 heads baby bok choy, cut into pieces
Fish sauce (optional)
¼ cup cilantro, chopped (optional, as garnish)
Brown chicken breasts in oil at the bottom of a large soup pot. You might have to do this in several batches. Once browned on both sides, remove to a plate.
Mince shallots and caramelize in the pot. Slice lemongrass into large pieces (about 2” each) and bruise. Once onions are caramelized, add lemongrass and lime leaves, ginger, sliced up chicken breasts (into bite-sized pieces), shiitakes and chilies. Add bone broth and one can of the coconut milk to cover and cook about 40 minutes. Add sliced up broccoli and bok choy and cook about 5-10 minutes until the broccoli is bright green and the bok choy is lightly cooked but not mushy.
Turn off the heat.
Season with fish sauce and lime juice to taste. If additional coconut milk is needed, add a second can of coconut milk and mix well.
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Monica Paz, MS, CN, FNLP
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August 30, 2020
July 29, 2020
I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up."
Let me know what you think. Enjoy!”