Green Girl
Goodies LLC, May 2015
After a year
of no posting, I find it quite ironic that I am posting another Indian-inspired
recipe! It has been a long hiatus but I
hope that this time I am truly able to stay up with my weekly recipe sharing.
I just
wrapped up an amazing cleanse called “The Ultimate Reset” by Team
Beachbody. The reset is a 21 day program
with supplements, a full recipe guide and coach support and it really lived up
to all it promised. The program helped
me gain energy and motivation, not only to stick to a more healthy diet, but
also to take charge in my life and to truly pursue my dreams! In the 21 days I was using the program I
turned Green Girl Goodies into Green Girl Goodies LLC. I have my business banking set-up, am working
on the final business licenses, and already have a few private classes lined
up! In addition to my blogging, I now
offer private/group cooking classes as well as private chef services in and
around the Seattle Area. I hope to one
day take the company to the next level and also offer meal delivery service,
making it easier for others to enjoy my healthy meals, even if they don’t have
time to cook!
I am so
thankful for what the reset program did for me that I decided to join the
Beachbody team. I am now a coach for
Team Beachbody so I can share the inspiration and motivation my coach shared
with me with others looking for a change in their life. My new business package should arrive any day
and I’m thrilled and proud to say I will not only own my own company, but I
will also be starting another small business on the side, all while working a
full time job (and maybe a part time summer job soon), posting all my healthy, home
cooked meals on I.G. and FB and keeping up with my daily yoga and exercise
routine. It feels great to be busy and I’m
more motivated than ever to take the blog and my career to the next level.
I have
simplified things a little with my posted recipes and will be posting less
pictures than I did in the past. Also,
for you Seattle area residents, coming soon I will have pricing for some of my
basic private/group cooking classes on the blog as well!
Enjoy this
delicious meal and for those of you waiting for the last promised recipe, Greek
“Fu-ttata”, don’t worry, I will get it up here soon.
Live Well
and Happy Eating!
Jess, The
Green Girl and Manager of:
Green Girl
Goodies LLC
Sesame Cashew Chicken with Curried
Cauliflower Soup and Raita
For the Chicken:
Yield 2 / 4
oz servings
2 / 4 oz
Chicken Breasts
1.5 tb
Cashew Butter
1.5 tb
Tahini
1 tb Extra
Virgin Olive Oil
1 tb Lemon
Juice
1 tsp Agave
1 tsp Bragg’s
Liquid Aminos
1 tsp Rice Wine
Vinegar
Optional: Raita (recipe below), Toasted Cashews, Chopped
Cilantro, Baby Spinach
-
Combine all ingredients (except the chicken) and
blend well. Coat the chicken evenly and
marinate for at least 2 hours or up to 4.
-
When ready to cook the chicken, preheat the oven
to 375. Remove the chicken from
refrigeration to take the chill off while the oven heats.
-
Place the marinated chicken in a baking dish
lined with foil and bake for 14 – 18 minutes or until the internal temperature reaches
165.
-
Serve immediately garnished with Toasted Cashews,
Chopped Cilantro and Raita if desired; I recommend both! I served my on a bed of baby spinach to add a
healthy touch to the dish as well. If
you put the hot chicken right onto the spinach it will wilt it slightly which
adds a pleasant texture difference!
Curry Roasted Cauliflower Soup
Yield 6
Small or 4 Large Servings
2#
Cauliflower, cut into large florets (approximately 1.5 heads)
9 oz Onion,
yellow, cut into large chunks (approximately ¾ of a large onion)
1 oz Garlic
Cloves, crushed (approximately 8 medium cloves)
½ c Extra
Virgin Olive Oil
3 tb Curry
Powder
1 tb Kosher
Salt
3 c
Vegetable Broth
3 c Water
1 tb Lime
Juice
1 tsp Bragg’s
Liquid Aminos
Optional: Raita
(recipe below) and Chopped Cilantro
-
Preheat the oven to 425.
-
Blend together the olive oil, curry powder and
salt. Pour the mixture over the
cauliflower florets, onions and garlic and toss to coat evenly.
-
Place the cauliflower, onions and garlic on a
foil lined tray and try your best to get the onions and garlic underneath the
florets so they don’t burn. Place the
water and vegetable broth in a large stock pot and bring to a low simmer while
the vegetables cook; turn off the liquid before it reaches a rolling boil.
-
Bake the vegetables for 40 – 55 minutes until
the cauliflower starts to char. If you
see any onions pieces or garlic that got black and hard, discard them before adding
them to the liquid.
-
Add the vegetables to the hot broth a blend, preferably
using a hand emersion blender. If you do
not have one, blend the mixture in a batches using a food processor or blender
and return to the pot once pureed completely.
-
Add the liquid aminos and lime juice and heat
over low heat until the soup is hot again and to let the flavors meld together.
-
Garnish the soup with cilantro and raita to
taste. The soup is delicious on its own
but I highly recommend the garnishes to take the flavor to another level!
Raita
Yield 4 – 5 2
/ 3 oz servings
¾ c Plain
Honey Yogurt (I recommend Nancy’s brand)
1/3 c
Cucumber, small dice with seeds removed
1/3 c
Tomato, small dice with seeds removed
1/3 c Red Onion,
small dice
1 tb
Cilantro, finely chopped
1 tb Lemon
Juice
½ tsp Kosher
Salt
-
Combine all ingredients in a large bowl and stir
to blend.
-
The raita is best eaten a few hours after it is
prepared but is good for 2 to 3 days stored in an airtight container, properly
refrigerated.
Up
next…
Greek Style
“Fu-ttata” served with a Cucumber Spinach Salad
