FRIED RICE WITH CHICKEN & MIXED VEGETABLES

1 lb. of chicken or meat of your choice, cubed
2 cups brown rice (soak for 30 minutes)
1 cup carrots, diced
½ cup celery, diced
1 medium onion, chopped
4 cloves garlic (minced)
4 Tbsp olive oil
3 cups simmering chicken stock
(Note: You can use any combination of vegetables that you like. Corn/carrots/peas works nicely also.)

In a pan, heat the olive oil. Sauté the garlic, onion, and the vegetables. Stir in the rice. Sauté for 2 minutes. Add the simmering stock and let boil before turning the flame to low. Cook until the rice is done.
In a separate pan, sauté the chicken/meat with 2 Tbsp of olive oil until done. When both dishes are cooked, mix together and serve.

APPLE WITH NUT BUTTER

Slice up one of your favorite organic apples and fan it out on a plate. Then place 1-2 Tblsp of nut butter (either Almond or Cashew) on the plate with it. Dip your apple slices into the nut butter and enjoy. This is yummy!

ZESTY QUINOA WITH BROCCOLI & CASHEWS

1 clove garlic, minced
¼ meduim red onion, finely diced
¼ cup sun-dried tomatoes, julienned or chopped
¼ cup vegetable broth
½ dry white wine
1 tablespoon lemon juice
¼ cup Quinoa
¼ teaspoon sea salt (or to taste)
¼ cup roasted cashew pieces
½ cup broccoli florets, cut into bite sized pieces
1 scallion, thinly sliced
1/2 Tblsp Extra Virgin Olive Oil
Fresh ground black pepper to taste

Heat the olive oil over meduim heat in a saucepan and sautė the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.
Stir in the quinoa and salt. Reduce heat and simmer covered, about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.
Remove from heat, toss gently until combined. Add ground pepper and additional salt (if desired) to taste. Garnish with cashews and scallions before serving.

BELLPEPPER CHICKEN WITH RICE

1 lb. chicken breasts, cubed
1 red bellpepper, cut into strips
1 yellow bellpepper, cut into strips
2 medium carrots, julienned
1 cup chicken broth
Pepper to taste
Coconut oil
1 cup brown rice (already prepared)

In a large non-stick skillet over medium heat, brown the chicken in hot oil. Add the bellpepper strips, carrot, chicken broth and pepper. Heat to boiling over high heat. Reduce heat to low; cover and simmer until chicken is done and the vegetables are fork tender (approximately 10-15 minutes).

Place brown rice in a pan and heat through. Serve on side (or add to chicken and vegetables in same pan.)

SWEET POTATO FRIES

2-1/2 lbs. sweet potatoes - trim stem ends and cut into wedges
1/3 cup olive oil
4 teaspoons (or to taste) salt & freshly ground black pepper
4 teaspoons (or to taste) paprika or cayenne pepper

Arrange 2 racks at the center and lower positions of the oven, and preheat the oven to 400 degrees. Line 2 rimmed baking sheets with aluminum foil.

Put oil and spices in a plastic bag. Put the sweet potatoes in the bag and shake it to coat. Take the potatoes out and arrange on the baking sheet. (You may liberally add additional spices to your taste.) Bake for 30-40 minutes. The outside will be a little crispy with softer insides. Let cool slightly and eat.

(Note: Sweet potatoes have natural sugar in them, which causes them to be softer than a regular potato. They will not get as crispy and crunchy as a French Fry.)