Tag Archive: cayenne pepper


Cilantro-Lime Chicken Skillet

Modified recipe originally posted by Betty Crocker

Ingredients

Chicken

2      tablespoons of cumin

1/8   teaspoon of salt

1/2   teaspoon ground red pepper (cayenne)
 4      boneless skinless chicken breasts (about 7 oz each)
1       tablespoon vegetable oil

Rice Mixture

2 1/4     cups fat free chicken broth (from 32-oz carton)
2           tablespoons lime juice
1           tablespoon finely chopped garlic
1           cup uncooked regular long-grain white rice
1           cup black beans (from 15-oz can), drained, rinsed
1           can (4.5 oz)  chopped green chiles

Cilantro-Lime Topping

1/4      cup water
2         tablespoons lime juice
1         medium avocado, pitted, peeled and cut into 1-inch pieces
1/4     cup chopped fresh cilantro leaves
1         teaspoon finely chopped garlic
1/8      teaspoon salt

Steps

  • 1    In large resealable food-storage plastic bag, mix cumin, salt mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
  • 2    In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
  • 3    To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
  • 4    Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
  • 5    Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
  • 6     Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.

Serve-Withs, If Desired

Chopped fresh cilantro leaves and lime wedges
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carrot and ginger detox soup

Bring the best of the best among detoxifying ingredients together with this roasted carrot soup, which is infused with aromatic spices that carry both immense flavor an incredible health benefits.

Enjoy this soup warm or cool.

No matter the time of year, it is always important to have a go-to immunity-building and detoxifying soup that fills you up without overtaxing your digestive system. When your digestive tract is given a break, your body can focus on other things, such as clearing skin, strengthening the liver, and burning fat.
Ginger, as you may already know, is a panacea of sorts. It has anti-inflammatory effects and helps to protect against cancer. Turmeric’s benefits are just as potent. It offers a slew of benefits, including boosting brain health, reducing stress, preventing cancer, balancing blood sugar levels, and relieving pain. Meanwhile, cayenne works to boost circulation and garlic asserts it antimicrobial, antibacterial, and antiviral dominance. Cinnamon offers a warming sensation and a unique flavor.

With a carrot base, this detox soup is creamy, thick, and filling, only without the creams, butters, or flour. It’s vegan, gluten-free, and satisfying to even the most skeptical of taste buds. Enjoy!

Detoxifying Carrot Soup Recipe

Serves 4

Ingredients

2 tablespoons coconut oil
1 large yellow onion, diced
2 cloves garlic, minced
1-inch nob ginger, peeled and grated
1-inch fresh turmeric, peeled and grated
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
1 teaspoon sea salt
1 ½ pounds carrot, chopped
5 cups water
Black pepper to taste
Chopped fresh herbs for garnish
Directions

In a large pot over medium heat, add the coconut oil and onion. Stir while cooking. Once the onions turn lightly transparent – about 3-5 minutes – add in the garlic, ginger, turmeric, cinnamon, cayenne, and salt. Sauté the mixture for about 1 minute and then add in the carrots and water.

Once the mixture reaches a boil, reduce heat to a simmer. Cover the pot with a lid

Blend the mixture until smooth and serve with a garnish of your favorite fresh herbs, chopped.

SOURCE:  Organic Authority website

Bought some green tomatoes from the grocery store and don’t know what to do with them? Try to make a healthier version of the classic Fried Green Tomatoes.

Ingredients

  • 2 Large organic green tomatoes
  • 1/2 cup homemade almond milk
  • 1/2 cup almond flour
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon organic garlic powder
  • 1/2 teaspoon pink himalayan salt
  • 1/4 – 1/2 teaspoon organic cayenne pepper

Preparation

  1. Slice the green tomatoes into thick slices.
  2. Pour the almond milk into a small bowl, set aside.
  3. Add the almond flour, garlic powder, pink himalayan salt, cayenne pepper and nutritional yeast in a medium sized bowl and stir until well combined.
  4. Dip the tomato slices (one at a time) into the almond milk, then into the coating mixture covering both sides completely.
  5. Put on a baking tray and bake at 425 degrees for approximately 15 – 20 minutes or until golden brown.
  6. Serve with your favorite dip and they are best when served hot.
  7. Enjoy!
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