The rest of this week is pretty simple.
Roasted Chicken w/Veggies
Wash and dry a whole chicken. Rub w/olive oil and season with salt and pepper. Place on rack in roasting pan, surround with root vegetables (I'm using fingerling potatoes, carrots, beets, onion and leeks) season veggies, and roast at 400 degrees F about an hour or until veggies are tender and chicken registers 175 degrees F.
Beef Stir Fry
Marinate thin strips of beef in a mixture of 2 Tbs soy sauce, 1 tsp sesame oil, 2 tsp cornstarch and 1 tsp honey. Marinate covered at least 30 mins and upto several hours in fridge. In wok or large skillet, heat coconut oil over high heat and add the meat. Stir fry about one minute and then add whatever chopped veggies you choose. I'm using baby bok choy, mushrooms, and julienned carrots. Stir fry just until tender-crisp. Add additional soy sauce and some red pepper flakes if desired. Serve with an asian-inspired green salad w/tangerine sections, scallions, and a rice wine vinaigrette, or try the watercress salad listed here.
Roasted Yam Wraps (adapted from Low Glycemic Meals in Minutes)
6 sprouted grain wraps or tortillas
3 medium yams or sweet potatoes, peeled and cut into fries
2 carrots, julienned
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 med onion, sliced
2 Tbs EVOO
S&P to taste
1/3 cup orange juice
Juice and Zest from one lime
1 Tbs EVOO
1-2 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp hot pepper flakes
Preheat oven to 350 degrees F. Toss filling ingredients, place on rimmed baking sheet, and bake 20-25 mins until tender but not mushy. Mix sauce ingredients in large bowl and then add roasted veggies and toss to coat. Place veggies in tortillas and wrap up. You could serve this with a side of black beans and/or a green salad.