1 1/2 pounds chicken, boneless, skinless thighs, excess fat removed
1 cup nonfat greek yogurt, plain
1 Tablespoon basil, dried + 2 Tablespoons fresh basil, chopped
1 Tablespoon oregano, dried + 1 Tablespoon fresh oregano, chopped
1/2 Tablespoon rosemary, fresh, chopped
3 cloves garlic, minced
1/4 cup fresh lemon juice, about the juice from 1 lemon
salt and freshly ground pepper to taste
Mix yogurt, dried basil, dried oregano, fresh rosemary, garlic, lemon juice, and a few sprinkles of salt and pepper in a large bowl. Add chicken and mix well. Marinate in the refrigerator for at least 2 hours or overnight, mixing every so often.
Preheat grill to medium heat. Place chicken on grill. Grill for about 4–5 minutes side one and 3–4 minutes side two. Grill temperatures vary, so be sure to check for doneness. Heat thoroughly but do not over grill.
Remove from grill, place on serving platter and sprinkle with fresh basil and oregano.
2 pounds mushrooms (any variety desired, or keep it simple with the button basic)
2 Tablespoons Olive Oil, divided
3 garlic cloves, minced
2–3 Tablespoons balsamic vinegar
salt and freshly ground pepper to taste
Place large saute pan over medium heat. Add 1 tablespoon of olive oil and use a fork to spread across pan. Add garlic to pan to and saute about 3 minutes. Add mushrooms and continue to saute for about 7– 8 minutes, mixing frequently.🌶Place in serving bowl, mix with salt and pepper to taste. Top with a few drizzles of balsamic glaze.
1 1/2 pounds large shrimp. deveined, tails removed
1 small head of broccoli
4 large eggs
1/2 teaspoon Kosher salt, divided
1 Tablespoon sugar
4 teaspoons soy sauce, low sodium
2 teaspoon ginger, crushed
2 garlic cloves, crushed
3 Tablespoons olive oil
3 cups cooked rice, brown for more fiber and nutrients; white if preferred
1 Tablespoon toasted sesame oil
1 Tablespoon rice vinegar
Slice broccoli florets from stem. Further chop so all florets are about the same size. Place in medium-size mixing bowl.
Trim white part of scallions into the size of dimes. Add to bowl.
In a separate small mixing bowl, whisk 4 eggs to combine and season with 1/4 teaspoon salt.
In another small mixing bowl, whisk sugar, soy sauce and 1/4 teaspoon salt. Mix in ginger and garlic cloves.
Heat 1 tablespoon olive oil in large cast iron skillet over medium-high heat. Add broccoli and scallions and toss with oil. Allow broccoli and scallions to cook without mixing for about 5 minutes, or until slightly charred. Then mix and cook for about 2 minutes. Transfer to same bowl.
Quickly add shrimp to skillet, cooking for about 5 minutes, or until shrimp are fully pink and heated through. Place in bowl with broccoli and scallions.
Heat remaining 2 tablespoons of olive oil in cast iron skillet. Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds.
Add the rice and soy sauce mixture to eggs, tossing well to combine. Press down on mixture, to create an even layer in the skillet. Cook without mixing until rice is slightly crisped on one side, about 5 minutes.
Return veggies and shrimp to skillet and toss well to combine.
Add sesame oil and rice vinegar, continue to stir. Remove from heat.
Divide evenly amongst 5 bowls (or save a bunch for leftovers :).
Too complicated? Let’s simplify:
Heat a teaspoon of sesame oil in a large skillet. Add minced garlic and onion and 1 cup frozen broccoli. Cook until vegetables are tender. Microwave a 90-second pouch of brown rice. Add rice to skillet with 1–2 tablespoons low sodium soy sauce. Push rice mixture to the side of pan, add two eggs and scramble. Mix it all together. Top with leftover chicken or shrimp, or not…season and enjoy!
1 medium-size butternut squash, peeled cut into cubes (or buy as such!)
1 pound fresh Brussel sprouts, washed and sliced in half
2 fresh lemons (or 2 tablespoons lemon juice)
1 Tablespoon garlic, chopped or smashed
2 Tablespoons olive oil
3 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup cashews, crushed
Preheat oven to 400°F. Place a roasting pan in oven (do not remove pan while oven preheats).
Combine butternut squash, Brussel sprouts, olive oil, balsamic vinegar, garlic, salt and pepper in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 400°F for 25–30 minutes, stirring every 5–10 minutes. Remove pan from oven, once Brussel sprouts are browned on edges.
Squeeze or pour lemon juice on veggies and stir well. Sprinkle with cashews.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.