Pan Seared Chicken and Spiralized Butternut Squash

 

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With spring in the air, there is no more hiding behind big sweaters and winter coats. As someone who spent many winters in hibernation, nothing makes you feel bikini ready like chicken and veggies after a winter long Netflix binge.

I have pasta/fried chicken eater’s remorse, so if theres a guilt free substitute out there, I am all for it! Spiralized veggies are the best substitute

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First, use a spiralizer or peeler to create “noodles”, wrap in paper towel and set aside

let the chicken sit on the counter for 15 minutes and pat dry

Mince cloves of garlic

finely chop 1/2 the onion

chop mushrooms thinly

next, heat a medium size pan on medium high with a thin layer of olive oil

Add minced garlic and onion to pan cook 2 minutes

While the chicken is waiting, heat a thin layer of olive oil on medium high in a separate pan

Rub both sides of the chicken with salt and pepper

Cook skin side down first for 4-5 minutes depending on the thickness

Flip and cook underside of chicken for 3-4 minutes

add in trumpet mushrooms for 4-5 minutes or until browned

add in spinach and cook until wilted

Lastly, turn down heat to medium and add in “noodles” cook 4 minutes OR microwave noodles with a damp paper towel for 4 minutes

Try it out and let me know how it goes!

Cheers!

 

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Soy Free Asian Inspired Meatballs

 

FullSizeRender.jpgI have had food allergies ever since I can remember. Because my allergies are also some of the most common/trendiest foods(soy, tree nuts, peanuts, seeds, AVOCADO) I have to get creative if I want to try something. For years I’ve been substituting out allergens and doctoring up some classics.

These soy free asian inspired meatballs are based off of a Blue Apron recipe that was full of allergens. These are a small bite into allergen free southeast Asia.

 

 

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Preheat oven to 400 degrees

Cut and mince lemongrass

Peel and mince ginger

Finely chop radishes

Cut limes into quarters

Chop and separate green and white scallions

If using fresh ingredients (no paste) heat a small pan with a thin layer of olive oil on medium high

Add the minced lemongrass, ginger, radish and white onion to the pan and cook 4-6 minutes

Add the cooked minced lemongrass and ginger, radishes, white onions, sweet chili sauce, rice flour, juice of 1 whole lime, rice flour, rice vinegar to the ground sirloin.

Next, use a tablespoon to make evenly mid size meatballs separated 1 inch on a baking sheet.

Cook the meatballs 25 minutes or until browned

Add to any cooked rice or rice noodle

***For an extra crispy outside, pan sear your meatballs 3-4 minutes in a thin layer of olive oil

Try it out and let me know how it turns out!