RECIPES SNAPPY THAI PEANUT BOWL This recipe makes two power bowls. Ingredients: 2 cups romaine lettuce, chopped 1/2 cup purple cabbage, shredded 1/2 cup carrots, shredded 1/2 cup snap peas, rinsed and sliced on a diagonal 1/2 cucumber, thinly sliced 1 red bell pepper, deseeded and roughly chopped 1/3 cup unsalted peanuts, toasted For the chicken: 1 tablespoon olive oil 2 chicken breasts 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/4 teaspoon white pepper 1/4 teaspoon red chili flake Kickin’ Peanut Dressing: 1/3 cup pure peanut butter 1/4 cup coconut milk 1 teaspoon Sriracha sauce (optional) 1 1/2 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon rice vinegar 1 teaspoon fresh ginger, minced 1/2 teaspoon red chili flakes 1/2 teaspoon garlic powder Directions: In a small pan over medium heat, add the peanuts without any oil. Stir every minute or so, until golden and toasted; then set aside. In a small bowl, combine the spices for the chicken. Pat down the chicken with a paper towel, then evenly sprinkle the spices over both breasts. Add a tablespoon of olive oil to a medium-sized preheated pan on medium-high heat; then add the chicken. Sear until golden on one side, about 5-7 minutes. Flip and sear on the other side for another 5-7 minutes, or until cooked through; remove from heat, and let rest. In the meantime, combine all the sauce ingredients in a small bowl, and mix with a fork until completely smooth. Prepare and chop all the vegetables, then divide and transfer to two bowls, along with the peanuts. Slice the chicken, and add one breast to each salad. Add the dressing as desired, and serve. Refrigerate remaining dressing in an air-tight container for up to two weeks. KICKIN’ QUESADILLA BOWL This recipe makes two power bowls. Ingredients: 2 cups romaine lettuce, chopped 1 cup canned black beans, rinsed 1 cup canned yellow corn, rinsed 1/2 cup onions, diced 1 jalapeño, sliced 1/4 cup cilantro 1 cup quinoa For the chicken:
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2 chicken breasts 1/4 teaspoon cayenne pepper 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/2 teaspoon cumin Quesadilla Dressing: 1/2 cup Greek yogurt 1 tablespoon pickled jalapeños and 1 tablespoon juice 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin 1/4 teaspoon chili powder Directions: Preheat the oven to 350 degrees, and line a baking sheet with foil. In a small bowl, combine the chicken’s seasonings. Pat down the chicken with a paper towel, then evenly sprinkle the spices over both breasts. Place the chicken breast on the baking sheet, and cover with another piece of foil. Bake for 25-30 minutes, or until cooked through; once done, rest for 5-10 minutes, or until cooled slightly. In the meantime, prepare and chop all the vegetables; divide and transfer into two bowls. In a blender or food processor, combine all the quesadilla dressing ingredients, and purée until smooth. Slice the chicken and add one breast to each bowl, then drizzle with dressing as desired and serve. Refrigerate remaining dressing in an air-tight container for up to two weeks.
GREEK-OUT BOWL This recipe makes two power bowls. Ingredients: 1 cup orzo pasta 1 large cucumber, cubed 1/4 cup red onion, diced 1/2 cup cherry tomatoes, halved 1/2 cup feta cheese crumbles 1 2.25-ounce can of sliced olives, drained For the chicken: 2 chicken breasts 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper Pesto Tzatziki Dressing: 1/2 cup Greek yogurt 1/4 cup pine nuts 2/3 large cucumber, finely grated 1/2 lemon, juiced 1/4 cup extra virgin olive oil 1/4 cup fresh dill 1/4 cup fresh basil Pinch of salt Directions: Preheat the oven to 350 degrees, and line a baking sheet with foil. In a small bowl, combine the chicken’s seasonings. Pat down the chicken with a paper towel, then evenly sprinkle the spices over both breasts. Place the chicken breast on the baking sheet, and cover with another piece of foil. Bake for 25-30 minutes, or until cooked thoroughly; once done, rest for 5-10 minutes, or until cooled slightly. In the meantime, cook the orzo according to packaging, and prepare the remaining ingredients. Transfer into one large bowl. In a blender or food processor, combine
