With #cold and #flu season upon us I wanted to post my go-to Immune Boosting Broth (look for the recipe in my blog: www.platejourney.com/blog-1 ). So yum and warming and filled with nutrients to give your immune system what it needs to fight off the worst winter can throw at us. I paired my Broth lunch with a salad of #arugula and #fermented carrots. Nothing better than fermented foods for gut health, and thus, immune health....enjoy!!
#yummy Grilled Chili Lime Chicken Fajita Salad 😋😋😋😋
3 tablespoons olive oil
100 ml (just over 1/3 cup) freshly squeezed lime juice
2 tablespoons cilantro, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes, (or red pepper flakes -- adjust to your preference of spice)
1/2 teaspoon ground Cumin
1 teaspoon salt
4 chicken thigh fillets, skin removed (no bone)
1/2 yellow bell pepper, deseeded and sliced
1/2 red bell pepper, deseeded and sliced
1/2 an onion, sliced
5 cups Romaine, (or cos) lettuce leaves, washed and dried
2 avocados, sliced
Extra cilantro leaves to garnish
Sour cream, (optional) to serve
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
When you like it click 💜 and Tag your #Friend, who would love this salad! and to try cooking it.
Follow @cook.recipes For Find everyday #cooking#recipes inspiration, or get thousands of recipes on my site ==> check in profile.
✨T I P S 2 4✨
Ruccola kan ge många positiva effekter på din hälsa. Den har en förmåga att rena både bihålorna och lymfsystemet. Den kan också minska noduler/småkörtlar, tumörer och cystor i sköldkörteln.
Ruccolans fytokemiska näringsämnen förmår ta sig in i sköldkörteln och förnya vävnad. Den har också förmågan att detoxa levern och hjälpa till med att bli av med medicinrester som lagrats där,
Så definitivt en salladsgrönsak som du bör inta om du har önskemål om detox och rening.
Läs mer hos @medicalmedium 📚
🇺🇸 Arugula has many positive health benefits. It has the ability to prevent sinus infections and to clean up in the lympatic system.
Arugula also reduces nodules, tumors, and cysts in the thyroid (both cancerous and benign) and helps prevent EBV-related thyroid cancer in the first place. Arugula’s phytochemical compounds enter into the thyroid, rejuvenating tissue there while reducing thyroid scar tissue. These compounds also push out old storage bins of thyroid medication and other medication from the liver.
Read more at @medicalmedium 📚
1 171 hours ago
Our Arugula Salad may seem simple, but definitely has an abundance of flavor! 🥗
Nothing like my go to meal for lunch ... perfectly seared salmon over a bed of arugula and balsamic vinaigrette topped with blueberries and raspberries.... 🙌🏾💪🏾🙏🏾 #gourmet#salmon#arugula#vinagrete
1 92 hours ago
Our Roasted Beet salad is a favorite! ❤️ A bed of fresh arugula + spring mix with roasted beets, fennel couscous, all-natural bacon, goat cheese + a house-made lemon thyme vinaigrette! | SEE YOU SOON 😍 #honestlygood
While most leafy green vegetables are considered healthy and nutritious, the superfood arugula packs a nutritious punch that really stands out. Whether you’re trying to detox with healthy greens or simply want to add extra vegetables to your regular diet, bring home some arugula and improve your health outlook. #arugula#organic#superfood#healthy#vegetable#greens
COOKMAS DAY 11! Today’s breakfast looking kind of messy but tasted better than it looks! Soooo... 2019 is DAYS away and that is CRAZYYY! So I think it’s time to start brainstorming what you want to achieve in 2019! I hace different categories to not get overwhelmed on all of my goals. I have 4 different goal groups academics, athletics, personality, and personal. I’ll go into more depth about each category in futures posts but I think it is really important to always have something to work for and to stay motivated! Going to be sharing some of my goals in the future for you to have some ideas! Start thinking! 🤗😬🎉 (breakfast info on my story!)
I’m sick of being sick! I’ve been sniffling and blowing my nose for 2 weeks 🤧 and I can’t take it anymore! Time to flood my system with anti-inflammatory, nutrient dense foods 👍
I made a long list of foods known to reduce inflammation, then built a week-long meal plan around my favorites. First up: Paleo Garlic Chicken Thighs w/ Gravy! Chicken thighs, garlic, and bone broth make this dish an anti-inflammatory powerhouse. 💪 I served it with arugula and roasted beets—two more anti-inflammatory all stars! 🌟
I followed a recipe for ‘Rustic Chicken with Garlic Gravy’ from @seasonsandsuppers, then subbed in Paleo ingredients to replace the butter, flour and white wine the original recipe called for. It was SO GOOOOOOD 🤤 We ate this for dinner last night and I woke up already feeling better...so maybe it’s working!?! 🙌 Recipe below! 👇Stay healthy, friends! ❤️
8 375 hours ago
4 285 hours ago
So I planted 7 , had 8 pots (forgot one). Six came out. I planted 2 more , there’s also beans and some arugula to help out (arugula for cover, beans for a constant dose of N). Utilize your space as much as possible, also think of the end of the crop and what it [email protected] your tent or garden look like. Overcrowded gardens can create problems, I left space in the tent so I can have more room on 2 months. If I can grow reg strains well I’m sure these autos will be one of my best crops ever #420 #growyourown#auto#chemdoggin#ghosttoof#burgundybeans#arugula#colorado
Veggie Egg White Frittata topped with Arugula & Goat Cheese // Lately I’ve been adding goat cheese in to a lot of my dishes - salads, roasted veggies, or just by its self! Goat cheese is also easier to digest than cheese from a cow due to the smaller number of lactose proteins 🐮 @thefreshmarket has a great store brand garlic goat cheese and my absolute favorite 😁👏🏼
Uncover, recover, uncover, recover.... is the dance we do to bring y'all fresh organic veggies in this cold season. Don't forget to stop by @mitchelldeli today, 4-7 and pick up some farm fresh goodies.
¿Ya tienes planes para este fin de semana? Compartimos con ustedes otro excelente dato de una ligera opción. Fácil de hacer y perfecta para salir de lo convencional y compartir con la familia y amigos.
1 base de pizza Foguera
30 ml de salsa de tomate
125g de mozarella (si deseas, más al gusto)
1 puñado grande de arúgula
20 g de parmesano rayado estilo viruta
1 pizca de oregano
1 cucharadita de vinagre balsámico
2 cucharaditas de aceite de oliva
Corta la mozarella en 6 trozos de 20 g. Precalienta el horno a 240 grados. Extiende la masa de foguera espolvoreando un poco de harina, cúbrela con la salsa de tomate y reparte la morarella espolvoreando tambien el orégano (al gusto).
Hornea de 15 a 20 minutos (cada horno es diferente) hasta que dore la masa. En un bowl grande, mezcla la arúgula con el aceite de oliva y el vinagre balsámico. Al sacar la pizza del horno, reparte la arúgula por encima y esparce las virutas de parmesano.
A DISFRUTAR! 🔥🔥👏
Recuerda que todos los pedidos de masas artesanales son con un día mínimo de anticipación. Visita nuestra tienda virtual!