by admin | Aug 17, 2016 | Grown Up, Recipes
It’s week two of our zoodle recipes! This week, we feature Asian Chicken Zoodles. If you love the flavors of Asian inspired dishes you will love this recipe. This recipe uses the same method for making zoodles that we told you about last week. The key for this recipe is a spicy peanut sauce made with… you guessed it… peanut butter! We’ve featured this sauce before in other dishes, like this pad thai dish and we promise that it will leave your stomach feeling satisfied.
What do we love most about this Asian Chicken Zoodles recipe? The fact that it is loaded with vegetables, of course! There are lots of zucchini, red pepper, and green onion to make this dish very nutrient rich. Throw in chicken for tons of protein and coconut oil and peanut butter for good fat and you have yourself a perfect weeknight meal. We are hooked!
Asian Chicken Zoodles
2016-08-16 11:19:42
Serves 4
329 calories
13 g
48 g
21 g
25 g
9 g
247 g
793 g
8 g
0 g
10 g
Amount Per Serving
Calories 329
Calories from Fat 175
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Total Carbohydrates 13g
4%
Sugars 8g
Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 lb. chicken breast, diced
- 2 tbsp. coconut oil
- 2 garlic cloves, chopped
- 2 zucchini, spiralized
- 1 red pepper, sliced into matchsticks
- 1/4 cup green onions, sliced thin
- ¼ cup of fresh cilantro, diced
- Sesame seeds, for topping (optional)
- Chopped peanuts, for topping (optional)
- 2 tbsp hot water
- 3 tablespoons all natural, creamy peanut butter
- ¼ cup low-sodium teriyaki sauce
- ½ teaspoon hot pepper sesame oil (found by the teriyaki sauce in your grocery store)
- Using a large skillet on medium heat, cook the chicken breast in 1 tbsp. of coconut oil for about 10 minutes, until firm and no pink remains. Remove from heat and let cool.
- Using the same skillet, add the remaining 1 tbsp. of coconut oil and cook the garlic on medium low heat, until it begins to brown. Add the spiralized zucchini noodles and cook for an additional 5 minutes, until they turn bright green.
- Add the red pepper and continue cooking until they become soft but not soggy.
- Meanwhile, combine teriyaki sauce, hot water, peanut butter, and hot oil, stirring quickly with a whisk until blended well.
- Pour the peanut sauce over the zoodles, add the chicken, and mix well to combine.
- Finally, top with the green onions, cilantro, Sesame seeds and peanuts. Enjoy!
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Aug 10, 2016 | Grown Up, Recipes
Have you ever heard of zoodles before? If not, zoodles are zucchini noodles that you can make at home. They are becoming more and more popular and you may have seen them on restaurant menus. Even though they look complicated, all you need to make them in a simple kitchen device called a spiralizer that allows you to turn any fruit or vegetable into ribbons and noodles.
Zucchini, an August Foods of the Month, is a great vegetable to try in an spiralizer if you are new to this way of preparing vegetables. Because of its size and texture, zucchini can easily be turned into ribbons. The key to making zoodles though is to let them dry out! There is nothing worse than soggy vegetables and this is also true when making zoodles. To make sure your zoodles are free of excess water, sprinkle them with salt, then wrap them in a paper towel for 30 minutes before cooking. Right before you sauté them, squeeze out the excess moisture for firm, delicious zoodles. This week, we will feature an Italian style dish with Caprese Zoodles with Chicken. Check back next week for an Asian one. Enjoy!
Caprese Zoodles with Chicken
2016-08-09 14:54:25
Serves 4
246 calories
8 g
71 g
12 g
26 g
5 g
284 g
274 g
5 g
0 g
6 g
Amount Per Serving
Calories 246
Calories from Fat 109
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 8g
3%
Sugars 5g
Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 large zucchini, washed and spiralized
- 1 tbsp. extra virgin olive oil
- 1/2 lb. chicken breast, diced into cubes
- 3 cloves garlic, chopped
- 1 carton cherry tomatoes, halved
- 1/2 shredded mozzarella (or use 2 oz. fresh mozzarella)
- 1 tbsp. fresh basil
- Salt and pepper, to taste
- To make your zoodles, cut off each end of the zucchini. Place in the spiralizer and turn the handle to create the zoodles, stopping every few turns so they don't become very long.
- Sprinkle the zoodles with salt, then place them on a paper towel, roll it up, and allow the moisture to seep out for 30 minutes.
- Squeeze the zoodles in the paper towel to remove extra water.
- Heat a skillet on the stovetop of medium heat. Add the extra virgin olive oil and cook the diced chicken breast for about 10 minutes, until firm and no pink remains.
- Remove the chicken from the skillet and let cool. Using the same skillet on medium heat, add the garlic and cook for 2 minutes, then add the cherry tomatoes and cook for 5 minutes until they are slightly blistered. Next, add the zoodles and cook for about 5 minutes until they become bright green and firm.
- Turn the skillet to low, add the mozzarella and the chicken until the cheese becomes melty.
- Season with salt and pepper and serve.
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Aug 3, 2016 | Grown Up, Recipes
Stone fruits like peaches are an August Foods of the Month! Peaches add a deliciously sweet bite to any sort of meal, whether it’s in baked goods, as part of a fruit salad, or if you opt for adding them to a more savory dish. This Caprese Salad with Peaches and Avocado a truly tasty example of how sweet peaches can bring out the flavor in dishes that are typically more salty or savory. In fact, this recipe sort of has the perfect blend of many different healthy foods. The fresh sliced mozzarella provides dairy and calcium, the tomato slices are full of Vitamins A and C, the avocado has a healthy dose of good fat, fiber and potassium and the peaches add more vitamins while also providing natural sugar sweetness. Wow… that is a lot of nutrition!
Make this recipe when you would normally serve a Caprese Salad and impress your friends and family with this colorful and gorgeous dish.
Caprese Salad with Peaches and Avocado
2016-08-03 12:19:42
Serves 4
161 calories
9 g
22 g
11 g
8 g
4 g
140 g
221 g
5 g
0 g
6 g
Amount Per Serving
Calories 161
Calories from Fat 98
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 9g
3%
Sugars 5g
Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1/2 ball of fresh mozzarella, sliced thin
- 1 large tomato, sliced thick
- 1/2 avocado sliced thin
- 1 peach, sliced thin
- 1 tsp. balsamic vinegar, drizzled
- 1 tsp. extra virgin olive oil, drizzled
- Salt and pepper, to taste
- Use a large, flat serving dish to assemble the salad.
- First add a tomato slice, followed by the mozzarella, the avocado, then the peach.
- Repeat this pattern until all ingredients are used.
- Drizzle with the balsamic vinegar and extra virgin olive oil.
- Season with salt and pepper, to taste, then serve.
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Jul 27, 2016 | Grown Up, Recipes
What could taste more like summer than a recipe with grilled sweet corn, cherry tomatoes, avocado and red onion? This colorful Grilled Corn with Tomato and Avocado salad also packs a nutritional punch so you can feel great about eating it. The corn is full of fiber, the tomato provides Vitamin C and lycopene, and the avocado is filled with potassium and healthy good fats to keep you feeling full longer, which helps when it comes time for dessert!
Remember, when cooking with corn try to select fresh ears that are labeled “organic.” Or, consider stopping by your local farmer’s market to pick up fresh ears of corn. Although these ears may not be organic, they are from nearby farmers who may use less pesticide spray than larger farms. Because it can be costly to receive a USDA organic certification, these small farms are unable to afford the official logo. However, farmer’s markets are still a great way to shop for affordable, fresh produce that uses less chemicals than conventional options. Farmer’s markets are especially popular in the summer, when it’s high season for produce in many parts of the country. Use this tool from the USDA to find a nearby farmer’s market and get the ingredients for this yummy side salad!
Grilled Corn with Tomato and Avocado
2016-07-26 14:50:19
Serves 6
114 calories
12 g
0 g
8 g
2 g
1 g
111 g
35 g
3 g
0 g
6 g
Amount Per Serving
Calories 114
Calories from Fat 66
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 12g
4%
Sugars 3g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 fresh ears of corn, husked and grilled
- 1 tbsp. extra virgin olive oil
- 1 package cherry tomatoes, cut in half
- 1 avocado, diced into cubes
- 1/2 red onion, chopped
- The juice of 1 lime
- Salt and pepper, to taste
- Remove the husks and silk from the corn. Drizzle with olive oil and sprinkle with salt and pepper. Wrap each corn cob in tin foil and grill for about 15 minutes on medium high heat, checking to make sure that it doesn't burn.
- Remove corn from grill and allow to cool for 5 minutes. Cut the kernels off the cob and transfer to a large mixing bowl.
- Add the cherry tomatoes, avocado, red onion, lime juice and salt and pepper to the bowl and mix all ingredients together.
- Refrigerate for one hour to allow the flavors to combine.
- Enjoy at your next summer party!
OrganWise Guys Blog https://blog.organwiseguys.com/
by admin | Jul 20, 2016 | Grown Up, Recipes
This simple Coconut Pineapple Smoothie recipe can be ready in just five minutes! The key to making smoothies in no time is to buy frozen, precut fruit. When the fruit is frozen, you don’t need to worry about it spoiling or going bad. Precut fruit means you don’t need to do any prep work, which is especially nice for fruits like coconut and pineapple.
Tropical fruits like coconut and pineapple have many health benefits, making this smoothie recipe a smart choice to start or end your day (smoothies can be breakfast or dessert!). Coconut is full of fiber and iron while also being very low in cholesterol and sodium. In this recipe the coconut makes the smoothie extra creamy and decadent. The pineapple adds a delicious touch of sweetness while also being very low in fat and high in Vitamin C and fiber.
Enjoy this tropical tasting treat on a hot summer day.
Coconut Pineapple Smoothie
2016-07-19 14:02:08
Serves 1
221 calories
31 g
4 g
9 g
6 g
8 g
1372 g
171 g
29 g
0 g
1 g
Amount Per Serving
Calories 221
Calories from Fat 76
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 31g
10%
Sugars 29g
Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 5 ice cubes
- 1/4 cup pineapple chunks (frozen or fresh)
- 1/4 cup coconut chunks (frozen or fresh)
- 1/4 cup nonfat plain or vanilla Greek yogurt
- 1/4 cup low-fat milk
- Place all ingredients in blender and blend until smooth.
- Add more milk if the mixture is too thick.
- Pour into a tall glass. Top with unsweetened coconut flakes for garnish
OrganWise Guys Blog https://blog.organwiseguys.com/
