Chicken Shwarma Salad

 

CHICKEN SHAWARMA CHICKEN SALAD

1. Start with the chicken. I used 1.5 lbs of chicken, use any cut you want. Drizzle with 1 tablespoon olive oil, then season with 1 tablespoon each of garlic powder, onion powder, and paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1/4 tsp cinnamon, 2 teaspoons and a couple generous pinches of salt. Add 1 tbsp yogurt and the juice of a lemon. Mix well and let marinate ideally 2 hrs if possible. You can also use rotisserie chicken if you want.

2. Bake, air fry, or sear and finish in the oven at 400 degrees for 37 to 40 minutes or until cooked through. Let it rest before slicing or dicing.

3.While the chicken cooks, make the salad base. I used 2 thinly shredded romaine lettuce, 1/2 cup of dill pickles, finely chopped, a very large handful chopped parsley. You can add thinly sliced radishes or shredded cabbage if you want extra crunch.

4.You can use pickled turnips or red onion here. To make my express pickled onions I just finely diced a medium red onion and added it to a bowl with the juice of a lemon, a couple pinches salt and 1/2 tbsp sumac. Mix a couple times over 5 mins.

5. For the yogurt sauce, process 1/3 cup Greek yogurt or sour cream, 3 tbsp mayo, the juice of 1 lemon, 3 garlic cloves, 1 to 2 tbsp olive oil, 1/4 tsp smoked paprika, a tiny pinch cumin, and a couple pinches salt.

6.Pour the yogurt sauce over everything and toss well. Serve over pita, lavash, sourdough, or whatever you want. Finish with lemon wedges, crumbled feta, and extra herbs if you’re feeling fancy.

Send to someone you would crush this with, and let me know on SHREDHAPPENS if you try it!

 ENJOY.

https://www.instagram.com/p/DMvEtnpu6bX/

Thai basil spicy tofu

 

20 min thai basil tofu x

 

ingredients

1 block medium firm tofu

1 tbsp light soy sauce

corn starch/flour (based on what it’s called where you are)

 

- sauce

1 tbsp ginger paste

2 cloves garlic

2 tbsp light soy sauce

1/2 tbsp dark soy sauce

1 tbsp vegetarian oyster sauce

1 tbsp sugar (or sweetener of your choice)

1 tbsp chili crisp

1/3 cup water

1 birds eye red chilli (add according to spice tolerance)

 

8-10 thai basil leaves

 

tofu king series

 

marinate tofu crumbles in soy sauce then coat in corn starch

air fry at 400 for 15 minutes

 

make sauce and heat in pan 6m or until until thickened, add chilis and tofu and basil and fry together til coated

 

https://www.instagram.com/reel/DM8GAJ1p4Nu/

Brats with onions

 https://whereismyspoon.co/brats-on-the-stove/

I never have beer on hand so we use broth. Definitely steps it up to have the onions and sauce!

Ingredients 

• ▢ 10 small brats or 5 big ones
• ▢ 1 tablespoon vegetable oil
• ▢ 1 medium onion 
• ▢ 1 cup broth or beer
• ▢ fine sea salt and black pepper

Instructions

• Cut the onions: Quarter the onion and slice the quarters.
• Sear the brats: Heat the pan and add the oil. Sear the brats on medium-high heat for about 3 minutes, flip using tongs, and cook on the other side for another 3 minutes.
• Add the onions between the sausages and cook for about 2 minutes, until golden, stirring a few times.
• Cook brats: Flip the sausages again, add beer or broth, cover, and cook on low heat for about 10 minutes, flipping again halfway. The internal temperature should read 160°F/ 71°C. If you don't have an instant-read thermometer, just cut one brat in the middle; it's easy to see if it's cooked through.
• Make the sauce: Remove the brats, add salt and pepper to taste, and reduce the sauce for about 2 minutes. Return the sausages to the pan and turn them into the sauce. Serve immediately.

Street corn slaw

 

Non vegan version of this recipe, I halved it but used the same amount of dressing because I like it like that.

https://betterfoodguru.com/wprm_print/street-corn-slaw

INGREDIENTS

  

Salad

• 1/2 pound frozen corn thawed
• 1 green onion chopped
• 1/2 c cilantro, chopped
• 2 cups green cabbage chopped
• 4 tbsp feta cheese
• ½ red bell pepper diced small

Dressing

• 2 tbsp mayo
• 1 lime juiced
• 1 tsp chile lime seasoning or tajin seasoning
• 1 pinch salt
• Cumin to taste
• Chili powder to taste

INSTRUCTIONS

 

• In a large mixing bowl add corn, cabbage, bell peppers, green onions and cilantro.
• In a small bowl make the dressing by combining mayo, lime juice, salt, tajin, and other seasoning. Whisk until smooth.
• Add the dressing and feta cheese to the large bowl and mix until well combined.
• Eat with chips, on tacos, over some greens or as a side dish for quesadillas.

Aba’s chicken tortilla casserole

 Recipe: you need:

1. Cream of Broccoli 

2. Cream of mushroom 

3. Cream of celery

4. Ro-Tel

5. Chicken (preferably chicken breast) it’s easier to shred.

6. Shredded cheese. Your choice.

Cook the chicken until really tender. You should be able to shred easily. 

Put it aside.

Save some of the broth in case you need it.

In a pot mix all the cans content. ( you prepare as much as you want) be sure you double or triple the number of cans. Always keeping the ratio. Over low heat, Add cans content one at a time, mixing all the time. Start with Ro Tel. It allows you to have a little more liquid. When that is done, add shredded chicken. Mix constantly while the mix cooks.

At this point if it’s a little too thick add some of the chicken broth. 

Arrange tortilla chips on a baking tray, covering the bottom and around the tray. Ideally you don’t want to leave any holes with no chips.

With a ladle or spoon put the chicken mix on the chips covering evenly.

Then cover everything with a layer of cheese of your choice. Bake in the oven to melt the cheese.

Ready to eat. 

Green Goddess Beans

Ingredients

1 white onion, diced

1/2 thumb ginger, grated

3 garlic cloves, grated

2 small leeks, chopped

2 250g (8 cups) fresh baby spinach

300g (10.5 oz) silken tofu

3 Tbsp nutritional yeast

1 Tbsp miso

570g (20 oz) jar butter beans, drained (400g - 1 3 cups- drained weight)

evo oil, black pepper

juice 1/2 lemon

fresh basil

Cheesy sauce

150g (2 cup) high protein vegan yogurt (swap for soaked cashews + coconut yogurt or tahini + lemon juice)

1 Tbsp miso

2 tbsp nutritional yeast

Method

heat a glug of oil on a non stick pan over ow-medium heat. add onion, garlic ginger and let cook until the onions are translucent. add leeks and spin Bach and cook until the leeks are completely soft and the spinach wilted (add a splash of water if too dry)

while they cook make the cheesy sauce. blend yogurt, miso and nutritional yeast and set aside.

transfer 2/3 of the cooked veggies in a blender and blend with silken tofu, nooch and miso until creamy. 

add the sauce back to the pan along with the butter beans, stir to warm through.

serve topped with the cheesy sauce, Lemon juice, drizzle of oil, crack of black pepper and basil. 

to complete the meal make sure to add a source of carbs you like (e.g brown rice, white rice, seeded sourdough bread or quinoa)