There’s nothing like a little spring chicken to satisfy the palate in springtime. This lemony coconut broth with sliced, lean chicken breast and fresh, crunchy garden peas is the quintessential warming dish that’s also perfect for boosting your immune system. The ginger and Thai chilies pack a healing wallop if spring showers have slowed you down.
1 Tbsp (15 mL) coconut oil, melted
1 large shallot, peeled and coarsely chopped
2 Tbsp (30 mL) peeled and coarsely chopped fresh gingerroot
2 large garlic cloves, chopped
1 to 3 Thai red chilies, stems discarded, thickly sliced (see tip)
1 lemongrass stalk, white part only, chopped
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) turmeric
7 oz (198 g) pkg stir-fry rice noodles
1 Tbsp (15 mL) coconut oil, plus extra
4 cups (1 L) low-sodium chicken or vegetable broth
2 - 13 1/2 oz (400 mL) cans coconut milk
2 - 6 oz (180 g) skinless, boneless organic chicken breasts, cut into thin diagonal slices
1 1/2 cups (350 mL) snap peas
2 tsp (10 mL) coconut sugar
1 tsp (5 mL) coconut nectar or low-sodium tamari
1/2 cup (125 mL) fresh cilantro leaves
4 whole green onions, diagonally sliced
1/2 tsp (2 mL) crushed red chili peppers
Generous pinch of black pepper
1 lime, cut into wedges
Sriracha sauce (optional)
In mini high-speed blender or mortar with pestle, place spice paste ingredients. Blend until a smooth paste develops. Scrape down sides of dish with spatula and continue to blend, adding a splash of water if needed. Set aside.
Bring a kettle with water to a boil. In large bowl, place rice noodles and cover with boiling water, stirring a couple of times to loosen noodles. After about 2 minutes, noodles should be cooked through but not mushy. Drain and rinse in cold water. Drain again and place in clean, dry bowl. Stir in a splash of coconut oil to keep them from sticking. Set aside.
In large, heavy saucepan, heat 1 Tbsp (15 mL) coconut oil. Add spice paste and stir over medium-high heat until it becomes fragrant, about 2 minutes. Add a splash of chicken broth if it begins to stick. Stir in remaining broth and coconut milk, and bring to a gentle boil. Stir in chicken, reduce heat to medium, cover, and poach chicken for 5 minutes, or until almost cooked. Stir in peas; cover and cook for 3 or 4 more minutes, or until chicken is fully cooked and peas are tender-crisp. Taste and add coconut sugar and coconut nectar.
Divide noodles among 4 soup bowls. Ladle soup over noodles and sprinkle each with equal amounts of cilantro, green onion, crushed chilies, and pepper. Serve with lime wedges and Sriracha sauce, if using.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.
For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew. Turkey contains high levels of B vitamins and selenium, as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin. Leftover turkey You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe [object Object]