Healthy with Jodi

Chicken Bone Broth

Creamy Coconut Garlic Quinoa & Beans

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    Creamy Coconut Garlic Quinoa and Beans
    Gluten Free, Dairy Free, Vegan
    Happily serves 3-4

    ALL ORGANIC INGREDIENTS
    1 Cup Quinoa (extra 1 Cup Bone Broth to prepare)
    2 TBSP Avocado Oil
    1 Cup Coconut Cream
    ½ Cup Chicken Bone Broth
    1 tsp Garlic
    2 tsp Italian seasoning
    ½ Cup Vegan Cheese
    1 Cup Green Beans
    1 Cup Kidney Beans

    Press or cut garlic, let sit 5 minutes.
    Rinse Quinoa. Cook quinoa and bone broth for about 15 mins. Remove form heat.
    In a skillet heat Avocado oil and sauté the green beans, kidney beans.
    In a separate sauté pan, add the Coconut cream, Bone broth, garlic, italian seasoning. Slowly bring to a simmer and add quinoa and cheese.
    Add the Kidney Beans and green beans.

    Serve over zucchini pasta if desired.

    Creamy Coconut Garlic Chicken

    by

      Creamy Coconut Garlic Chicken
      Gluten Free, Dairy Free
      Happily serves 4-6

      ALL ORGANIC INGREDIENTS
      1½ Pounds Chicken breasts or thighs
      2 TBSP Avocado or Coconut Oil
      1 Cup Coconut Cream
      ½ Cup Chicken Bone Broth
      1 tsp Garlic
      1 tsp Italian seasoning
      ½ Cup Vegan Cheese
      1 Cup Swiss Chard

      Thinly slice chicken.
      Press or cut garlic, let sit 5 minutes.
      In a cast iron skillet, add Avocado oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center.
      Remove chicken and set aside.
      Add the Coconut cream, Bone broth, garlic, italian seasoning, and cheese.
      Whisk over medium high heat until it starts to thicken.
      Add the Swiss chard and let it simmer until it starts to wilt.
      Add the chicken in and stir.
      Serve over zucchini pasta or with a side of veggies.