13. August 2013 by swissfitchick
Some kitchen stuff is happening today. Not only do I have a recipe for you, but I tried a few recipes and remade an old one, so let’s have a look….
I made again the No Bake Almond Joy Cookies from Tina. I am OBSESSED with them, they are SO good, it’s hard not to eat the whole cookie dough before they are even formed and placed in the fridge!
Then I finally got my hands on the Black Bean Brownies by the Tone it Up Girls. I didn’t have any black beans so I used red beans and let me tell you – they taste like the most decadent treat and don’t even contain sugar. Thank God I whipped up such huge amount of batter, they will at least last for
2 days a week….
Then – this is not even a recipe. It’s just a messy mash – I baked a sweet potato in the oven (covered with butter cooking spray, a pinch of seasalt, lemon pepper and cinnamon), added spinach and half an avocado and mashed it. My kind of mashed potatoes and absolutely #strangebutgood.
I mixed this with chicken as a chicken salad. You can also spread it on a wholegrain wrap, toast or on roasted pumpkin slices or just eaten out of the bowl with a spoon – delicious.
But now let’s head on to the actual recipe. I make this bowl about 3-4 times a week, because it is so well balanced, filling, light and tasty. The gets so juicy with the marinade and baked in the oven – my favorite way to eat it!
Balanced Quinoa Coconut Chicken Bowl
Ingredients for the bowl:
60g (cooked) Quinoa
100g lean chicken
For the marinade:
1/2 dl fullfat coconut milk
1 tsp mustard
juice of half a lemon
a dash of each: lemon pepper, curry, grated garlic, parsley, ginger
Mix all the Marinade Ingredients.
Put chicken and broccoli into a plastic bag and pour over the marinade. Mix well and place into the fridge for at least one hour.
Preheat oven to 180°C.
Line a baking sheet with baking paper and spray with butter flavored cooking spray.
Remove the chicken&broccoli of the fridge, spread it on the baking sheet and put in the oven for 15-20 minutes.
While the chicken&broccoli are baking, cook the quinoa until soft. Set aside.
Cut the cucumber slices and throw in a medium bowl.
Cut the avocado and add to the bowl.
Add the Quinoa.
In this bowl, you’ve got lean protein, complex carbs, fiber and healthy fats. You will feel satisfied but not stuffed and it is supertasty!
And of course this will be part of the Friday Recipe Party over at Kierston’s page!
What is your favorite healthy fat? Almond Butter (what a surprise!!), Avocado and Seeds.
What was the last recipe you tried from someone else?
- Guest Post: Ashlee’s Favorite Summertime Vegetarian Recipes! (cleaneatingveggiegirl.com)
- Recipe: Healthy Shredded Chicken Burrito Bowl (greatist.com)
- Quinoa Patties Recipe (foodspellslove.wordpress.com)
- Tuesday Recipes – #strangebutgood Veggie Rolls (swissfitchick.wordpress.com)
- 5 Delicious Ways to Eat Coconut Butter (news.health.com)