06 Sep

Grilled Mojito Lime Chicken

Grilled Mojito Lime Chicken
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  1. 1 Lime
  2. 1/4 oz Cilantro
  3. 1 Poblano Pepper
  4. 2 Green Onions
  5. 2 Boneless Chicken Breasts
  6. 2 oz Greek Yogurt
  7. 2 tsp Mojito Lime Seasoning
  8. 8 oz Slaw Mix
  9. 1/2 oz Coconut Sugar
  10. Olive oil
  11. Salt
  12. Pepper
  13. 3 mixing bowls
  14. Grill Pan or Outdoor Grill
  1. 1. Prepare the ingredients
  2. Halve and juice lime
  3. Stem and mince cilantro
  4. Stem poblano, halve lengthwise, and seed
  5. Trim ends of green onions
  6. Pat chicken breast dry
  7. In a mixing bowl, combine Greek yogurt, 1 tsp lime juice, and a pinch of salt
  8. In another mixing bowl, combine mojito lime seasoning and 1 tbs olive oil
  9. Make the Slaw
  10. Heat grill over medium heat
  11. In another bowl, combine the slaw mix, remaining lime juice, coconut sugar (optional), 2 tsp olive oil, cilantro, and 1/4 tsp salt, and a pinch of pepper. Set aside.
  12. Add onions to grill for 1-minute.
  13. Brush peppers with olive oil
  14. Cook on grill both sides for 3-5 minutes each side.
  15. Grill the Chicken
  16. Drizzle 1/4 tsp olive oil over chicken breasts.
  17. Add chicken to hit grill and cook for 4-6 minutes.
  18. Flip chicken and brush grilled side with mojito lime mixture. Cook for another 4-6 minutes.
  19. Cut poblano pepper into thin strips
  20. Cut green onions into 1 inch pieces
  21. Stir poblano and green onion pieces into slaw
  22. Plate and top chicken with Greek yogurt mix.
The Belly Fit Club https://thebellyfitclub.com/wordpress/
10 Feb

Spicy Vegetarian Vegetable Chili

Spicy Vegetarian Vegetable Chili
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  1. The level of spiciness in this vegetarian chili will depend on how much chili powder, and how many jalapeños you put in the chili. If you like things on the mild side, start with the smaller amounts of both, and add to taste.
  2. Add to shopping list
  4. 1 1-pound eggplant, cut into 1-inch cubes
  5. Olive oil
  6. 2 yellow onions, chopped
  7. 3 cloves garlic, minced
  8. 2 medium zucchini, chopped
  9. 2 large red bell peppers, cored, seeded, diced
  10. 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
  11. 1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
  12. 1 Tbsp ground cumin
  13. 1-2 Tbsp chili powder
  14. 2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
  15. 1 teaspoon fennel seeds
  16. 1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
  17. 1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
  18. Zest of one lemon
  19. 3 Tbsp lemon juice
  20. 1-2 drops stevia
  21. 1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
  22. Salt and freshly ground black pepper to taste
  1. Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
  2. In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.
  3. Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
  4. Add the white beans and kidney beans, lemon zest, lemon juice, stevia, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
  5. Serve with grape seed veganaise, sliced avocado, and chopped green onions.
  1. Other vegetables to add are zucchini, celery, and carrots. 🙂
The Belly Fit Club https://thebellyfitclub.com/wordpress/
04 Feb

Vegan and Gluten Free Sushi Rolls ♡

Vegan and Gluten Free Sushi Rolls
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  1. 3 cups sunflower seeds
  2. 1 cup fresh squeezed lemon juice
  3. 1/2 cup chopped scallions
  4. 1/4-1/2 cup raw tahini
  5. 1/4 cup liquid amino's, or 2 tablespoons nama shoyu, or pinch of sea
  6. salt with add'l water, or none at all
  7. 2-4 slices red onion, cut in chunks
  8. 4-6 tablespoons coarsely chopped parsley
  9. 2-3 medium cloves garlic, coarsley chopped
  10. 1/2 teaspoon cayenne pepper (or more to taste)
  11. 1 package Nori Sheets
  12. Liquid Aminos (Spray Bottle)
  13. 1 Cucumber, julienne
  14. Sunflower Sprouts
  15. 2 carrots, julienne
  16. 1 zucchini, julienne
  17. 1 red pepper, julienne
  1. To make the filling: In a food processor, process the sunflower seeds, lemon juice, scallions, tahini, liquid amino's, onion, parsley, garlic and cayenne until the mixture is a smooth paste.
  2. When thoroughly blended taste and adjust the seasoning. The pâté will develop a stronger garlic taste in a few hours. Yields a large mixing bowl of pâté. (approximately 8 cups)
  3. Place a nori sheet on your rolling mat and spread 1 cup of the pate evenly over the nori by pressing with wet fingertips, leaving a 1-inch border at the far edge.
  4. Arrange small portions of your chosen fillings (in this case, your favorite vegetables) on top of the pate in a horizontal line down the center.
  5. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder (like a fat cigar).
  6. Squeeze firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you'll break the sushi roll).
  7. Cut each sushi roll into 1½-inch rounds using a sharp, damp knife (it's important that you re-moisten the knife after each cut). Dip in Liquid Aminos. Enjoy!
The Belly Fit Club https://thebellyfitclub.com/wordpress/

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