I know I’ve said I’m in a cooking mood lately and can ya blame me?! It’s just that time of year! It feels like there is about an hour of sunlight a day right now and after getting back from Charleston, we were thrown into windy, 40 degree weather, making it incredibly easy to stay inside all day.
Coming down from the sugar high of Halloween means it is time to start thinking turkey and tree decorating! And what dishes I can make that aren’t going to kill my holiday joy. Not everyone loves the holidays because of the excessive planning of events, meals, presents, and overall cheer, but this is where I surprisingly thrive! I love making something delicious for friends and family (if you know my mom, I’ve pretty much become her) and also finding great gifts. Both Alex and I come from big families and when the holidays roll around, our parents have quite a bit to do to plan for guests.
So this weekend, I’m going to try to get some ideas in place, in hopes that no one is stressed and also so I don’t make the mistake of eating something I shouldn’t and having to leave early due to stomach pains! … which may or may not have happened last year, the food was just so good. In the spirit of new recipes, here is one I made last night!
- 2 chicken breasts
- 1/2 red pepper
- 1 white onion
- 1 head of lettuce
- 1/2 cup of cooked quinoa
- 1/2 jalapeno
- handful of sliced almonds
- handful of matchstick carrots
- 2 tbsp of garlic
- 1/2 – 1 tsp of minced ginger
- 1 tbsp of white wine vinegar
- 1 tbsp of sesame oil
- 2 tbsp of soy sauce
- 1/2 – 1 tbsp of garlic chili paste
- 1 tbsp of peanut butter
- Dice your onion, red pepper, jalapeno, and garlic, and carrots.
- Combine soy sauce, peanut butter, ginger, white wine vinegar, garlic chili paste, and sesame soil and whisk until blended.
- Lightly coat a pan with avocado oil, add onion and garlic, and cook on medium for about 5-7 minutes. Once the onion has softened, add the jalapeno and red peppers and let it continue to cook for an additional 5 minutes.
- While the veggies are cooking, use another pan, or combine all in one if that is your thing, and cook chicken (took me about 7 minutes). Take chicken off heat, make sure it isn’t pink, then chop into whatever size works for you (I am picky and like the bites small).
- Add the chicken, carrots, quinoa, and sliced almonds to the veggies and stir. Then add in the sauce to the chicken veggie combo and stir, leaving it on low for a few minutes so that you get all that good flavor soaked in.
- Use lettuce leaves to create little green crunchy calorie free wraps!
- Add the chicken and veggie mix you just made on top of the lettuce, top with some hot sauce if you please, roll it up! Crunch. Crunch. Crunch.