Spanish Rice

• 2 boneless, skinless chicken breasts
• 1 ½ cups of short grain brown rice
• 1 medium onion, minced
• 4 cloves of garlic, sliced paper thin
• Salt and pepper
• ¼ cup of cilantro, chopped
• 1 small can of organic tomato sauce
• Extra virgin olive oil
• 2 1/2 cups of chicken stock
• ½ cup of water

Drizzle oil in large pot and brown chicken on all sides. Remove and set aside.

Sauté onions in pot for about 3 minutes and then add garlic, paprika, salt, pepper and rice. Stir often until garlic and onions are translucent. (You may need to add a bit more oil). Add chicken back to pan with tomato sauce and ½ cup of water and give it a good stir.

In a separate pot add stock and bring to a boil and then add to chicken mixture. Turn heat to low and simmer for about 50 minutes or until rice is done.

Place in shallow serving bowl & sprinkle cilantro on top for garnish.


Recipe by Cindy Karas

Spanish Rice

Another GREEN detox smoothie!

• 2 pears, peeled, cored and chunked
• 2 kiwi, peeled
• 1 large handfull frozen berries
• 4 leaves dinosaur kale, stems removed
• 1/2 small bunch parsley
• 1/2 head romaine, roughly chopped
• 1 cup water
• 2 Scoops of SP Complete
• 1 Scoop of SP Whey Pro (optional)
  

Place all in blender and blend until smooth. Add more water (or coconut water for more flavor) to thin to desired thickness. This one comes out a dark purple when mixed berries are used.

Another GREEN detox smoothie!

Drunkin' Chicken Stew

• 2 lbs of organic boneless, skinless breast of chicken cut into 1“ chunks
• ½ cup of Gluten Free all purpose flour
• 1 teaspoons sea salt
• ½ teaspoon pepper
• ¼ cup of organic canola oil
• 1 large sweet Vidalia onion, coarsely chopped
• 1 bottle of Guiness Extra Stout
• 6 cloves of garlic
• 14.5 oz of Free range organic chicken broth
• 2 tablespoons cilantro, freshly chopped
• 2 fresh bay leaves
• 2 sprigs of fresh rosemary, finely chopped
• 2 sprigs of thyme or ½ teaspoon of dried
• 1 Lb. of small red potatoes cut in quarters or halves depending on size
• 3 carrots cut into 1” chunks
• 2 cups of fresh green beans cut in half
• 1 cup of frozen peas

Combine flour, salt & pepper in a shallow dish. Dredge chicken in flour mixture and coat well. Reserve the remaining flour for later.

Heat oil in skillet over medium high heat and add the chicken in batches not to overcrowd. Cook turning to brown on all sides for about 10 minutes per batch. Transfer to a slow cooker.

Add the onions, garlic and herbs to the skillet and cook for about 5 minutes (you may need to add a bit of additional oil). Add the Guinness; boil for 1 minute scraping up all the brown bits. Add to the chicken in the slow cooker. Add the broth to the cooker and cover.

Cook on low for about 2 ½ hours.

Sprinkle the reserved flour in ¼ cup of water, mix well and add to crock pot stirring in to blend. Add veggies and cook on high for about an hour or until tender.

Test for any additional seasonings.


Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Drunkin' Chicken Stew