Balsamic Chicken & Veggie Bowls

Say BYE BYE BYE to your Chipotle bowl obsession, and say HELLO to this insanely amazing Balsamic & Chicken Veggie Bowl…

Let’s be real, I 100% pre-judged this bowl and thought I was NOT going to like it because it had cabbage in it, and it was warm. 😉

First bite, Steve and I looked at each other, second bite, we looked at each other again. The telltale sign we LOVE something! He did his funny head bob, and I shook my fork over the bowl – our signs to each other that we are digging the meal. ❤

So, I am gonna stop rambling and share this meal that we will now be enjoying EVERY week! From the amazing blog Autoimmunewellness.com!

Ingredients

  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts(I used a green cabbage instead, brussels and me don’t love each other!)
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)

Instructions

1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlic and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and ½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

We can’t WAIT to hear what you all think, we hope it’s love at first BITE! 😉 ❤

xoxo

Liz

(And the Tall Blonde)

 

 

AIP Paleo Burgers (That don’t suck!)

We started cooking AIP PALEO this week, and I am not gonna lie, I was nervous.

Will my food taste good, will it have a taste, will I starve because nothing tastes good…

I didn’t starve, and the burgers were FAB!! I know you all are going to love them, and I have included variations, cause not all of you are on this AIP journey with me.

(To read more about my journey click HERE)

 

Remember friends, the food you eat will either help you fight disease or feed it, and we ain’t got time for no disease over here, do you?! ❤

AIP PALEO BURGERS w CARAMELIZED ONIONS & SWEET POT FRIES

{INGREDIENTS}

serves 4

BURGERS

1-1.25 pounds of grass fed ground beef

3 TBS coconut Aminos (If you are Paleo or not AIP cut aminos down to 1 TBS and add an egg)

1 TBS coconut flour

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt

{DIRECTIONS}

Combine all ingredients in a large bowl, form into 4 round patties. Grill (indoors or out) to your desired doneness. Serve on top of your crispy sweet pot fries, then top with onions, avocado, and any other desired toppings. Drizzle UMAMI sauce all over burger and fries! (If you are not AIP, try topping with grass fed shredded cheese and a slice of tomato!)

 

CARAMELIZED ONIONS

{INGREDIENTS}

1/2 to 1 sweet onion

Avocado or coconut oil

Water as needed

{DIRECTIONS}

Cut ends off onion, then lay on flat side. Cut down the middle. Peel off skin. Place flat side down and slice through the “rainbow” very thinly.

Heat 1-2 tsps of oil in a saute pan over medium heat. Add onions. Stir to coat, reduce heat to medium-low. Continue cooking, and occasionally stirring, to be sure they don’t burn. 10 minutes in add a pinch of salt and a TBS of water. Continue cooking for 30-60 minutes, till onions are soft and caramel-y!

 

SWEET POT FRIES

{INGREDIENTS}

2 medium to large sweet pots, rinsed and peeled

Avocado or coconut oil

{DIRECTIONS}

Cut sweet pots in half, down the thickest part of the potato, then cut in half again, long wise. Slice quarters into thin, fry like shapes! 🙂

Toss in a bowl with a TBS of oil, then spread on large cookie sheet. Sprinkle with sea salt Bake on 350 degrees for 30-45 minutes. (They can sometimes burn easily, so just keep an eye on them!)

 

VEGAN UMAMI (From True Food)

{INGREDIENTS}

1/4 cup Apple Cider Vinegar (I like BRAGGS)

1 Cup Nutritional Yeast Flakes

3/8 Cup coconut aminos

1 Cup Olive Oil (Can use EVOO)

6 cloves of garlic (This is CRAZY garlicy, so I used 1/2 tsp garlic powder to take it down a notch. Experiment and see what you like best.)

{DIRECTIONS}

Add everything to a food processor or high speed blender. Then, with motor running, add oil into the mixture, while mixing, in a thin stream. Amazing on Salads, grilled meat, and veggies. Store in a an airtight container in the pantry.

 

We LOVED this meal, I did not feel deprived, and felt really proud about fueling my body with food! If you have questions let me know below or shoot me a message!

ENJOY!

LIZ