Grilled Chicken over Chopped Arugula and Cucumber Noodles with Peanut Lime Sauce

This will be my husband's lunch for the week.  I used large English Cucumbers, so my plan is to spiralize half of a cucumber every night to prep for him for the following day.  I grilled the chicken breasts with just a little garlic powder on them.  I'm also keeping the sauce in a separate container so nothing gets soggy.



INGREDIENTS:

• 4 large, English Cucumbers (don't spiralize all at once if you plan to eat over multiple days)
• 5 oz. arugula, chopped
• 3/4 cup natural peanut butter
• 6 tablespoons maple syrup (natural)
• 3 tablespoons low sodium soy sauce
• juice of 1 lime
• 6 tablespoons of water
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1 tsp. cayenne pepper
• sesame seeds to garnish

INSTRUCTIONS:

In a small bowl, whisk peanut butter, maple syrup, soy sauce, lime juice, sea salt, cayenne pepper, water, and sesame oil.

Chop arugula

Peel and spiralize 1/2 a large cucumber (if only making 1 serving right away)

Squeeze as much liquid out of the cucumber noodles as you can (I squeezed them in a paper towel over the sink.  They hold ALOT of water)

Combine with chicken and arugula in a large bowl

Pour the sauce and toss to combine 

Top with sesame seeds 

Paleo Pumpkin Chicken Chili

This coming week, I'm trying to eat 100% Paleo just to see how I feel.  I will most likely find myself missing carbs and dairy, but I'm curious to see how it may change my digestion/weight.  This was super easy to put together, and the flavors came together deliciously.

Ingredients:

• 3lbs. chicken breasts, cubed
•  2 cups of red onion, diced
•  2 cups bell pepper, diced (color of choice)
• 1 can chopped green chili peppers
• 1 clove of garlic, minced
• 1 cup chicken stock
• 1 cup white wine (optional)
• 1, 28 ounce can diced tomatoes in their juices
• 6 ounces tomato paste
• 3 tbsp chili powder
• 2 tbsp pumpkin pie spice
• 1 tsp ground coriander
• 1/2 tsp sea salt
• 1 whole cinnamon stick
•  3 cups canned pumpkin pure
• 1 tbsp cocoa powder
• 2 tbsp. coconut oil

Instructions:

Heat coconut oil in a large pot over medium heat.

Sauté onions until lightly browned, then add bell peppers, chili peppers, and garlic and sauté for another 5 minutes. 

Add in chicken, chicken stock, white wine, organic tomatoes, organic tomato paste, chili powder, pumpkin pie spice, coriander, salt, and cinnamon stick and simmer for 20 minutes.

Stir in pumpkin and cocoa powder and cook for an additional 20 minutes. 

Apple, Chicken, and Spinach Egg White Omelet Bake

I always try to keep my breakfasts interesting and filling.  My main goal is usually to make something on Sunday that I can eat throughout the week.  A large baked egg white omelet easily lasts the whole week and is very portable.  When my husband and I went to Baltimore a couple of months ago I had a delicious omelet with chicken and apples in it, so this was my attempt at recreating it.

INGREDIENTS

• Coconut Oil Cooking Spray
• 4 cups liquid egg whites
• 2 chicken breasts, saute'd in coconut oil cooking spray, and cubed
• 3 Golden Delicious apples, cored, peeled and diced
• 4 oz. Spinach leaves, chopped
• Salt, pepper, garlic powder to taste

INSTRUCTIONS

Preheat oven to 350

Spray a 9x13 baking pan with coconut oil spray

Saute the chicken in the coconut oil cooking spray until thoroughly cooked

In a large bowl, mix the chicken, apples, spinach, egg whites, and spices 

Pour into the pan and cook for 30-40 minutes (until egg whites are set)

Garden Couscous Salad with Grilled Chicken

I made this for my husband's lunches last week.  I kept the chicken/couscous mixture separate from the vegetables and the dressing in small containers, so that each morning before work, he just had to mix the chicken/couscous mixture with the vegetables in a larger container and then keep the dressing separate until right before he ate.  This was a big hit!

Ingredients:

• 2 cup plain couscous
• 4 cups cherry tomatoes, halved
• 1 medium cucumber, chopped
• 1 medium green bell pepper, chopped
• 1/2 cup fresh scallions, chopped
• 1/4 cup fresh Italian Parsley, chopped
• 2/3 cup balsamic vinegar
• 2/3 cup extra virgin olive oil
• 4 teaspoon sugar
• Salt and pepper to taste
• 5 chicken breasts, grilled, chilled, and shredded

Directions:

1. Cook couscous according to the directions on the package; fluff with fork.
2. Combine tomatoes, cucumber, pepper, chives, chicken, and parsley in a large bowl. Fold in couscous.
3. Whisk together the balsamic vinegar, olive oil and sugar. Season with salt and pepper to taste. Pour mixture over couscous and vegetables and toss to coat.