Gluten free flat bread (or any other slide of bread)
1/4 avocado slivered
nutritional yeast (or dairy free cheese, shredded)
basil & mustard on top
Broil in the oven for a few minutes
Hello My Friends,
I hope you have a great week so far and since it ‘s the first official day of Summer I am pretty sure the weekend will be even better.
I wanted to share with you my favorite meal of this week. Let me introduce you to
Tandoori Crock-Pot Chicken with Chickpeas, pears & collard greens.
1 chicken breast
1 can chickpeas
1 bunch of collard greens ( and additional veggies on the side if you wish)
First rinse chicken and pat dry. Cut into 3 large pieces. Then make Tandoori sauce: 2 cloves of garlic ( minces), 1″ginger (minced), juice of 1 lemon+zest, 2 tsp honey or Maple syrup, 1 tsp paprika, 1 tsp coriander, 1/2 tsp cumin, 1/4tsp cinnamon, 1/4 tsp black pepper, dash of sea salt.
Mix everything in a bowl and smear the sauce on both sides of the chicken breast.
Drain chickpeas and cut pears into slides. Place chickpeas on the bottom of the crock-pot, then add chicken and pears on top of it. Cover and cook on low for 6 hours. ***
Wash and rinse your greens, you can steam it of you wish or just add to your dish raw.
***If you don’t have a crock-pot you can bake it in the oven.
In general Tandoori sauce contains some kind of dairy (yogurt or heavy cream, both) I skipped that part completely. I don’t eat dairy lately at all. It was delicious without it. I left some yogurt for Mr. T but he said he doesn’t want it…;))))))))
In addition, this sweet and savory low fat dish contains lots of fiber.
Try it and let me know what you think.
For now, enjoy SUMMER!!!
I am sure that all of you are very excited about upcoming weekend. We are going to celebrate the Father’s Day at Tom’s parents house tomorrow. Since the weather supposed to be really nice I think we will enjoy the fresh air outside, chill out on the backyard and of course make some BBQ delights for dinner.
In case you are heading out to someone’s house for the BBQ, here is the perfect recipe that you can take with you. It make a delicious accompaniment to a variety of grilled meats, poultry, tempeh or tofu.
Tzatziki inspired salad
1 English cucumber
1/2 large red pepper, chopped
1/2 cup of cherry tomatoes, chopped
1/4 red onion
2 cloves garlic, minced
2 cups mixed greens or kale
1/4-1/2 cup of plain yogurt (Since I don’t eat dairy so I used non dairy plain yogurt, you can use a Greek yogurt).
1 tsp lemon juice, 2 Tbsp olive oil, 2 tsp red wine vinegar, salt, ground black pepper, 1/2 cup chopped fresh mint
Cut cucumber into chunks, place in a large bowl, add rest of the veggies. Stir the yogurt with the olive oil, garlic, lemon juice, vinegar and spices. Add the mixture to your salad and toss it. Let it sit in your fridge for about an hour before serving.
Hope, you will enjoy it,
I will not celebrate Father’s Day with my dad this year, and probably it will not happen soon. But I will think about you on June 23rd. It is the Father’s Day in Poland. You are the best dad in the world!!!