Veggie Frattata - Strict 30 Approved

Serves: 3-4
http://www.thepaleomom.com/2011/11/recipe-veggie-frittata.html

Ingredients:

• ½ medium yellow onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 ½ cups mushrooms, thinly sliced
• 2 cups fresh kale, chopped
• 2 cups fresh spinach, chopped
• 8 eggs, beaten
• 1 Tbsp coconut oil

1.    Heat an oven proof skillet (cast iron frying pans work great) over medium high heat and turn on broiler (on high) to preheat oven.
2.    Add oil to pan.  Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3.    Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4.    Add spinach, and stir until spinach is wilted.
5.    Add beaten eggs.  Let cook on stove top 1-2 minutes, stirring a couple of times.
6.    Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top.          Serve and enjoy!

One-Pot Chicken, Quinoa, Mushrooms and Spinach - Strict 30 Approved

Author: Dara Michalski | Cookin' Canuck

http://www.cookincanuck.com/2015/09/one-pot-chicken-quinoa-mushrooms-spinach-recipe/
Serves: Serves 6

Ingredients

• 6 boneless, skinless chicken thighs, trimmed
• ¾ tsp crushed, dried rosemary
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp ground pepper
• 2 tsp olive oil, divided
• ½ yellow onion, chopped
• 8 oz. crimini mushrooms, sliced
• 1 cup quinoa
• 2 cups low-fat chicken broth
• 1 ½ cups sliced spinach leaves
• Sea salt and pepper, to taste

Instructions

1. Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
2. Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes.
4. Stir the quinoa and broth into the vegetables. Bring to a boil, then reduce cover, reduce heat and simmer for 15 minutes. Nestle the chicken into the quinoa and cook until the liquid is absorbed and the chicken is cooked through, about 15 minutes.
5. Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.

Nutrition Information

Serving size: 1 thigh + ¾ c quinoa mixture | Calories: 257.8 cal | Fat: 7.3g | Saturated fat: 1.2g |Carbohydrates: 22.2g | Sugar: 1.2g | Sodium: 621.3mg | Fiber: 2.9g | Protein: 24.8g |Cholesterol: 76.7mg

Brown Rice Pasta with Baked Chicken in a Spinach Tomato Sauce - Modifications for both Strict 30 and Maintenance Plans

This recipe will make 1 meal (with extra sauce)
Calories: About 400

Ingredients Needed:

• 1 Piece of Baked, Thin Cut, Chicken Breast (about 5 oz.)
• 2 oz Brown Rice Penne
• 1 small package of frozen spinach 
• 1 15 oz. can Organic Tomato Sauce 
• 2 Fresh Garlic Cloves
• Olive Oil

Directions:

For you Strict 30 day cleansers, replace the tomato sauce with spinach in a little bit of garlic and olive oil with lemon juice 

• Place frozen spinach block and contents of tomato sauce, along with chopped fresh garlic in a pot and let the spinach defrost, stirring occasionally.
• Cut up the chicken into small squares
• Boil water for Brown Rice Penne
• Place Penne in water and let cook (time will depend on the brand)
• Mix Penne, Chicken and top with the Sauce (you will not need all of it for 1 serving)