Naturopath in Burnaby and Virtual Care Across BC | Dr. Mélanie DesChâtelets, ND

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Shawarma-Spiced Chicken Wraps

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Shawarma-Spiced Chicken Wraps

Course dinner, lunch
Cuisine Mediterranean

Ingredients

Marinade Ingredients:

  • 2-3 cloves garlic minced
  • 1½ t. ground coriander
  • 1 t. ground cumin
  • ½ t. allspice
  • ¼ t. turmeric
  • ½ t. ground cinnamon
  • ¼ t. cayenne pepper
  • 1½ t. smoked paprika
  • 2 T. fresh lemon juice
  • 3 T. extra virgin olive oil
  • Sea salt and black pepper to taste
  • 6 chicken thighs boneless and skinless
  • 2 T. extra virgin olive oil

Greek Yogurt Dressing:

  • 1 c. Greek yogurt
  • 1 clove garlic grated
  • 2 t. ground cumin
  • 1 t. dried dill week
  • 1 T. fresh lemon juice
  • Sea salt and black pepper to taste

Instructions

  1. In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
  2. Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
  3. To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
  4. Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
  5. Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
  6. Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

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Roasted Fennel Salad with Lemon Tahini Dressing

 

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Roasted Fennel Salad with Lemon Tahini Dressing

Course Snack
Cuisine Mediterranean

Ingredients

Lemon-Tahini Dressing:

  • 3 T. tahini
  • 3 T. hot water
  • 3 T. fresh lemon juice
  • 1 T. preserved lemon rind rinsed and chopped
  • 2 T. extra virgin olive oil
  • 1 large clove garlic peeled
  • ¼ t. ground cumin
  • Dash cayenne pepper
  • Sea salt and black pepper to taste

Salad Ingredients:

  • 1 large fennel bulb
  • 1 large red onion
  • 2 T. extra virgin olive oil
  • 2 T. balsamic vinegar
  • Salt and black pepper to taste
  • 3 T. fresh thyme leaves
  • 2 c. arugula washed and patted dry
  • 2 c. baby spinach washed and patted dry
  • 3 medium ripe figs cut half, then sliced

Instructions

  1. Prepare dressing by combining ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula to ensure the tahini is thoroughly incorporated. Taste and adjust seasonings, as desired. Set aside.
  2. Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  3. Remove the stems and bottom from the fennel bulb, then cut into ½” thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for garnish, if desired. Set aside.
  4. Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½” thick slices. Place half-round slices into bowl with fennel.
  5. Add olive oil and balsamic vinegar to bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion is evenly coated.
  6. Transfer vegetables to prepared baking sheet and arrange in a single layer without overcrowding. Sprinkle with fresh thyme leaves and place in pre-heated oven. Roast for 30-35 minutes, turning once. Once vegetables are golden brown, remove from oven and set aside.
  7. Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if desired.
  8. To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy!

Recipe Notes

Tip: For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.

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Spicy Slow Cooker Chili

 

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Spicy Slow Cooker Chili

Course Side Dish
Cuisine Slow Cooker

Ingredients

  • 1 pound spicy bulk pork sausage crumbled
  • 1 pound sweet bulk pork sausage crumbled
  • ½ c. chicken or vegetable stock plus additional, if needed
  • 4 cloves garlic finely chopped
  • 1 medium white onion finely chopped
  • 2 stalks celery finely chopped
  • 2 carrots peeled and chopped into small pieces
  • 2 15- oz. cans white beans drained and rinsed
  • 2 15.5- oz. cans red kidney beans drained and rinsed
  • 2 28- oz. cans tomato puree
  • 1 6- oz. can tomato paste
  • 1 28- oz. can petite-cut tomatoes undrained
  • 3 T. chili powder
  • 1 T. ground cumin
  • 2 t. oregano dried
  • 1 t. cayenne pepper
  • 1 c. black coffee or water, if needed
  • Salt to taste
  • Garnish (optional)
  • 8 oz. shredded cheddar cheese
  • ¾ c. chopped red onion
  • 2 fresh jalapeno peppers sliced

Instructions

  1. In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned sausage to slow cooker crock.
  2. Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of pan with a spatula.
  3. Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into slow cooker.
  4. Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin mixture before cooking.
  5. Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.
  6. Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.

Recipe Notes

This recipe originally appeared in the Comfort Cooking Mega PLR Pack. If you like this recipe, use coupon code SlowCookerDeal to save $10!

https://kitchenbloggers.com/comfort-cooking-mega-plr-pack/

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Cilantro-Lime Rice

 

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Cilantro-Lime Rice

Course dinner, lunch
Cuisine Slow Cooker

Ingredients

  • 3 c. cooked rice*
  • 3 T. fresh lime juice
  • 2 t. lime zest
  • 3 T fresh cilantro chopped
  • Salt and black pepper to taste

Instructions

  1. Prepare rice according to package directions.
  2. Fluff cooked rice with a fork and stir in fresh lime juice, lime zest, and cilantro until blended. Season with salt and black pepper, to taste, and serve immediately.

Recipe Notes

* Can use white, brown, or jasmine rice. (Brown rice is shown in the images).

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Spicy Buffalo Chicken Dip

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Spicy Buffalo Chicken Dip

Course dinner, lunch
Cuisine Slow Cooker

Ingredients

  • 2 lbs. boneless skinless chicken breasts
  • Salt and black pepper to taste
  • ½ c. chicken broth preferably organic*
  • 3 stalks celery very finely chopped
  • 2 8- oz. packages cream cheese
  • ¾ c. Frank’s hot sauce
  • 1 small jalapeno pepper finely minced
  • 6 oz. crumbled blue cheese divided
  • 1 c. Mozzarella cheese finely shredded
  • 3 green onions tops sliced (optional)
  • 1 small jalapeno sliced (optional)
  • To Serve:
  • Celery stalks
  • Carrot sticks

Instructions

  1. Season chicken breasts with salt and black pepper, to taste. Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the crock of a 5 or 6-quart slow cooker. Cover and cook on high for 3-4 hours or 6-7 hours on low.
  2. 30 minutes before serving, remove lid and shred chicken using two forks. Add shredded Mozzarella cheese and stir to combine. Add cover and continue cooking until cheese is completely melted.
  3. Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired. Keep warm and serve with celery stalks and carrot sticks.

Recipe Notes

*Tip: You may need to add additional chicken broth before serving to achieve desired consistency.