Ginger Sesame Kale Stir Fry

This aromatic, plant-based side dish is bursting with Asian flavors and comes together in less than 15 minutes!

Ginger Sesame Kale Stir Fry
Yield: 6-8 servings

Ingredients

• 2 Tbsp sesame oil
• 16 oz bag chopped kale (about 10 cups)
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 2 Tbsp coconut aminos
• 1 Tbsp lemon juice
• 3 Tbsp sesame seeds

Directions

1. Heat sesame oil in large cast iron pot over medium heat.
2. Add kale and cook, stirring constantly, until it starts to wilt. Add garlic, ginger, and coconut aminos. Cook a few more minutes, to desired level of doneness.
3. Transfer to serving bowl and toss with lemon juice and sesame seeds.
4. Serve warm.

Recipe adapted from Glue & Glitter.

4 Ingredient Chicken Marinade

Whether you have guests coming over or just need an easy weeknight dinner, this quick and simple marinade can be made ahead of time so the chicken will be ready whenever it's time to fire up the grill! The end result is a sweet, crispy glaze on the outside and moist, tender meat on the inside. Perfect every time!

4 Ingredient Chicken Marinade
Yield: about 2 cups

Ingredients

• 1 cup brown sugar
• 1 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1/2 cup coconut aminos, gluten free soy sauce, or gluten free tamari

Directions

1. Mix marinade ingredients in gallon-size ziplock bag.
2. Place 6-8 boneless, skinless chicken breasts in marinade; seal bag shut.
3. To prevent leaks, place filled bag inside second gallon-size ziplock bag. Set bagged chicken in rimmed baking dish.
4. Refrigerate chicken for at least an hour, or overnight. (Longer is better because it means more flavor!) Periodically turn bag in dish to evenly disperse marinade.
5. Grill chicken until internal temperature reads 165°F with digital meat thermometer. Let chicken rest for 5-10 minutes before slicing and serving.

Recipe adapted from No Biggie.

Crunchy Thai Peanut & Quinoa Salad

This Thai-inspired salad is packed with crisp, colorful vegetables and tossed in a delicious homemade peanut sauce. Not only is this healthy salad gluten free, but it can be prepared vegan as well. Throw it together for an easy meatless summer dinner and enjoy the leftovers for lunch throughout the rest of the week!

Crunchy Thai Peanut & Quinoa Salad
Yield: 4 servings

Ingredients
Salad:

• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 2 cups shredded purple cabbage*
• 1 cup grated carrot*
• 1 cup thinly sliced snow peas or sugar snap peas*
• 1/2 cup chopped cilantro
• 1/4 cup thinly sliced green onion
• 1/2 cup chopped dry roasted peanuts, for garnish

Sauce:

• 1/4 cup creamy peanut butter
• 3 Tbsp coconut aminos
• 1 Tbsp honey (or maple syrup)
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp ground ginger
• 1 Tbsp lime juice
• 1/8 tsp red pepper flakes

*To keep it simple, I substituted a bagged coleslaw mix for these ingredients.

Directions

1. First, cook the quinoa: In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Meanwhile, make the sauce: Whisk together the peanut butter and coconut aminos until smooth. (If this is difficult, microwave the mixture for 15-20 seconds to loosen it up.) Add the remaining ingredients and whisk until smooth.
3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro, and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything is evenly coated in sauce.
4. Garnish with peanuts just before serving (otherwise they get soggy). Salad keeps well, covered and refrigerated, for up to 4 days.

Recipe adapted from Cookie and Kate.