Exotic Tagine with Spices Recipe

This recipe is for those nights when you want to eat something satisfying and healthy, but have too much on your plate to put too much thought into a meal. Although it’s not a traditional African tagine recipe, it shares some of the elements of one and holds up great as leftovers for a few days. You can go totally meatless with this dish and add extra vegetables, but I’ve made it with ground turkey on one occasion and with ground pork on another and liked both these too. I recommend any of these options. Flavoring is the name of the game with this dish, so make sure your spice cabinet is well-stocked. I tend to eyeball with most spices, and I welcome you to do the same.f167d4cb-14f2-4838-8be7-3dd3da36899e.jpg

Ingredients (serves 2 people)

-1 lb. ground turkey or pork

-1 yellow onion, chopped

-4 cloves garlic, chopped

-1 tablespoon of each of the following spices: garlic powder, onion powder, ground turmeric, paprika, ground ginger, cinnamon, ground coriander, cayenne, salt, and ground pepper.

-1 can chickpeas, drained and rinsed

-1 cup uncooked jasmine rice or cous cous

-1 1/2 cups water or broth

-optional: raisins or golden raisins

Instructions

1- Set oven to 400 degrees F. On the stovetop, heat a large, ovenproof skillet over medium-high heat. Once hot, add about 2 tablespoons oil to the pan. Next, add the onion, the fresh garlic, and meat to the skillet. Add all of the spices to the pan, mix in with the meat and onions, and cook until the meat is browned.

2- Add the uncooked rice, chickpeas, and water/broth to the skillet. Add a little more salt, mix together, then place in the oven covered for 40 minutes.

3- That’s it, food is ready! BE CAREFUL after removing the skillet from the oven. It’ll be HOT and I totally burned myself!

Enjoy your meal 🙂

Guilt-Free, Raw Chocolate Mousse in Five Minutes

This chocolate mousse recipe is a quick, five minute dessert that’ll satisfy your cravings without making you feel guilty.  Instead of loading up on egg yolks, cream, and sugar, this recipe is raw and substitutes those less healthy ingredients for healthy avocado and banana.

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Ingredients:

-1 banana

-1 avocado

-4 tablespoons raw cacao powder

-3 tablespoons organic coconut oil

-2 tablespoons honey or stevia (optional)

-1/8 teaspoon sea salt

Instructions:

1. Place ingredients in a food processor and process until very smooth (there’s no over processing with this dish!)

2. Spoon mousse into serving bowls and refrigerate for an hour before serving.  Top with fresh berries if you like!

Simple Fried Rice

Have extra vegetables in the fridge and don’t know what to do with them all? Need a meal that’ll last a few days and makes great leftovers? Make some dank fried rice!

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A family friend taught me how to make fried rice when I was little and I always remembered how quick of a dish it was to make.  It wasn’t until recently though that I started making fried rice often, but it’s definitely become a favorite meal in my house because it’s easy and everyone likes it.

I recommend always having rice on hand in the pantry and some low-sodium soy sauce.  I also find having chopsticks at home is great.  Not only are chopsticks appropriate for Asian dishes, but I also use them as a tool when cooking, instead of using tongs.  Chicken, or some meat, or tofu are optional for this dish.

Ingredients: 

-1 cup cooked rice, cooled

-2tbs Canola oil, coconut oil, or sesame oil

-soy sauce (low-sodium)

-pepper

-5 cloves garlic

-2 eggs

-2 carrots, chopped

-2 green onions, chopped

-Ideas for additional vegetables:

-1 head of broccoli or cauliflower

-bok choy or other leafy green vegetables, like pea shoots, kale, etc.

1. Heat oil in large skillet on medium-medium high heat.  When hot, add half the garlic and the leafy greens.  Add a couple tablespoons of water to the pan and cover, allowing the greens to steam for a few minutes. *see below*

2. Once wilted, remove greens from pan using a slotted spoon and keep in a medium or large bowl.

3.  Add more oil to the pan if necessary. Add the rest of the garlic, carrots, and any other vegetable, like broccoli, with a tiny bit of water.  Add pepper.  Cover and allow to steam for about five minutes, or until soft.  Once cooked, remove the vegetables from the pan and add to the bowl of cooked leafy green vegetables.

4.  Crack the eggs in a small bowl and beat with a whisk.  Add the eggs to the pan and scramble.  Once scrambled, turn the heat to medium-low and add the rice, and cooked vegetables.  Add the green onions and add soy sauce, tasting as you pour.

How easy is that??  Now you have meals to get you through the next day or two!

*If you plan to cook some chicken or meat with the dish, I cook the chicken in the pan with oil first before starting the vegetables.  Once cooked, I remove the chicken using a slotted spoon, and the add the garlic and vegetables to the pan.  Once the rice and everything is combined, I then add the chicken in.