A Bright Balance

The perfect recipe for a balanced life!


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Southwestern Zesty Chicken Soup

The perfect recipe to keep you warm this fall!

Southwestern Zesty Chicken Soup

(This recipe serves 6-8 people)

Ingredients:

  • 1-2 large onions (diced)
  • 1 cup sliced button mushrooms
  • 1 cup celery (diced)
  • 1 cup carrots (diced)
  • 1 cup bell peppers (diced)
  • 1 small jalapeño (finely diced)
  • ¾ cup fresh tomato (diced)
  • 1 can petite diced tomatoes with chili’s
  • 1 can whole kernel corn
  • 1 can great northern beans
  • 1 32 oz. can natural chicken stock
  • 1 lb cooked whole chicken (carved and roughly chopped/shredded)
  • 2 cups roughly chopped spinach or kale
  • 2 tbsp freshly chopped cilantro
  • Salt & pepper
  • Extra virgin olive oil

Directions:

  • In a large stock pot, sauté onions, mushrooms, celery, carrots, bell peppers, and jalapeño with 2 tsp olive oil, salt, and pepper on medium-high heat for about 15-20 minutes.
  • Once the vegetables begin to soften, add the fresh diced tomatoes, canned diced tomatoes, canned corn, and canned beans. Stir thoroughly and cook for about 5-10 minutes.
  • Add in the entire 32 oz. can of chicken stock, chopped spinach or kale, and freshly chopped cilantro.
  • Allow ingredients to cook for about 10-20 minutes while you carve the chicken. Remove all skin and bones from the chicken and roughly chop before adding it to the soup.  Once the chicken is added to the soup, add salt and pepper to taste.  (Add ½ teaspoon of chili powder for an extra kick!)
  • Allow ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Top with shredded cheese or crumbled gluten free tortilla chips and enjoy!

Download a PDF of this recipe here!

Southwestern Zesty Chicken Soup

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Buffalo Chicken Tenders

Buffalo Chicken Tenders

(This recipe serves 4-6 people)

Ingredients:

  • 3-4 boneless chicken breasts
  • Grass fed butter
  • Organic hot sauce
  • Salt & pepper
  • Olive oil

Directions:

  • Preheat oven to 350°
  • Pound out the raw chicken breasts with a meat mallet until they are about ¾”-1” thick.
  • Next, cut the chicken breasts into strips about 1-2 inches wide.
  • Coat all of the chicken lightly in olive oil, salt, and pepper.
  • Bake in oven for about 30-40 minutes or until cooked through. (I used an elevated baking rack to ensure an even cooking process.)
  • In a small sauce pan, combine about 1 cup organic hot sauce with 2 tablespoons grass fed butter over medium-low heat.  Stir occasionally until well combined.
  • When chicken is fully cooked, toss a few pieces at a time using tongs in the hot sauce mixture and place on a serving plate to rest.  The butter will help the sauce stick to the chicken.
  • Once all of the chicken is coated it is ready to serve!

 

Use our homemade chunky bleu cheese recipe as a healthy alternative to store-bought bleu cheese!

 

Download a PDF of this recipe here!

Buffalo Chicken Tenders


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Fish Tacos!

Fish Tacos     Fish Tacos Lettuce

(This recipe serves about 4-5 people)

Ingredients:

  • 2 lbs of white fish (preferably cod or tilapia, haddock tends to be too flaky but it will work)
  • 1/4 cup of unsweetened shredded coconut
  • 1/4 cup almond meal
  • Egg wash (about 2-3 eggs)
  • Coconut oil (about a tablespoon or enough to coat the frying pan)
  • Salt & pepper
  • Others spices for flavor depending on the flare you want (cayenne, herbs, garlic, etc.)
  • Lettuce OR gluten free tortillas

 

Directions:

  • Crack the eggs into a bowl and whisk together.  In another shallow bowl, combine the shredded coconut, almond meal, and spices.
  • Slice the raw fish into taco sized portions (about 1” x 3” to 4”)
  • Dip the fish in the egg wash and then roll in the coconut, almond meal, and spice mixture.
  • In a frying pan, heat the coconut oil on medium-high heat.
  • Place the coated fish into the frying pan and cook on each side for about 3 minutes or until golden brown.
  • The fish is ready to serve with your tacos!!!

 

Top your tacos with our Mexican Cabbage and Avocado Slaw and our Paleo Spicy Mayo!

Build your taco!

  • Take the lettuce or gluten free tortilla and put the fish in the center.
  • Add some of the slaw on top and then a dollop of spicy mayo.
  • Add shredded cheddar cheese for a primal dish!
  • Enjoy!

Download a PDF of this recipe here!

Fish Tacos


 

Mexican Cabbage and Avocado Slaw

Mexican Slaw

Put this on top of fish tacos or any Mexican style dish!

Ingredients:

  • 1 bag of the broccoli slaw (you can buy this in the produce section of the grocery store already prepped)
  • ½ jar of jalapeños (diced up)
  • 1 tbsp of the juice from the jalapeño jar
  • 1 tbsp lemon or lime juice
  • 1-2 avocados (diced into ½” cubes)
  • 1 large tomato (diced into ½” cubes)
  • Salt & Pepper to taste

 

Directions:

  • Combine all ingredients and stir thoroughly.
  • If you want a spicier slaw, you can add more jalapeños.
  • If you want a milder slaw, you can use banana peppers instead, or omit the hot peppers all together.

Download a PDF of this recipe here!

Mexican Cabbage and Avocado Slaw


 

Spicy Mayo

(This is great to go on top of fish tacos!)

 

Ingredients:

  • 1 egg
  • 3/4 cup of Extra Light Tasting Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • Chipotle powder and salt to taste

 

Directions:

  • Using a blender, food processor, or hand blender, place in all of your ingredients EXCEPT the Chipotle Powder and blend for about 30-45 seconds. The ingredients should tighten and turn into mayonnaise.
  • Add ½ tsp or more of the Chipotle Powder (the more you add, the spicier it will be) and stir it up.
  • Place in the fridge for at least 15 minutes.
  • It’s ready to serve!

Download a PDF of this recipe here!

Spicy Mayo