Ginger-Lime Grilled Chicken

Tender grilled chicken infused with fresh ginger, lime, and garlic for a light, flavorful twist on traditional BBQ.

Ingredients:

2 pounds boneless, skinless chicken thighs or breasts

3 tablespoons low sodium soy sauce or coconut aminos

2 tablespoons fresh lime juice

1 tablespoon avocado oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon toasted sesame oil

1 tablespoon chopped cilantro

2 green onions, sliced

Instructions:

In a bowl, whisk together the coconut aminos, lime juice, avocado oil, ginger, garlic, and sesame oil.

Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Refrigerate for at least 1 hour or up to 8 hours.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the excess.

Grill for 5 to 7 minutes per side, depending on thickness, until cooked through and lightly charred.

Transfer to a serving platter and garnish with cilantro and green onions.

Pro tip: Serve with avocado mango salsa, grilled vegetables, or cucumber watermelon salad. Yum !

Citrus Barbecue Shrimp Skewers

Juicy shrimp marinated in bright citrus and herbs, then grilled to smoky perfection.

Eat them right off the grill or add them onto a salad, Thai rice noodles, or wrap them! Options are endless.

Ingredients:

1½ pounds large shrimp, peeled and deveined

2 tablespoons olive oil

Juice of 1 orange

Juice of 1 lime

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon chopped fresh cilantro

Lime wedges for serving

Instructions:

In a large bowl, whisk together the olive oil, orange juice, lime juice, garlic, paprika, salt, pepper, and cilantro.

Add the shrimp and toss to coat. Marinate for 20 to 30 minutes.

Thread shrimp onto skewers.

Preheat the grill to medium-high heat and lightly oil the grates.

Grill shrimp for 2 to 3 minutes per side until pink and opaque.

Serve with fresh lime wedges.

Delicious cold the next day on a salad!

Slow and Easy Vegetable Stew

Ingredients:

• 3 medium cloves garlic, coarsely chopped

• 1 small onion finely chopped

• 1 (8-ounce) package sliced mushrooms

• 2 medium ribs celery, sliced

• 2 medium carrots, sliced

• 1 small butternut squash peeled, seeded, and cut into 1-inch cubes ( can buy pre-cut)

• 1/2 cup cut green beans

• 2 small thinly sliced leeks (white parts)

• 1/2 pound baby white potatoes

• 1 (15-ounce) can white beans ( may sub for Great Northern beans or cannellini beans) rinsed and drained

• 1 1/2 to 2 cups veggie broth

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1-2 bay leaves

• 1 teaspoons fine salt

• 1 tsp Better Than Bouillon ( Vegetable)

• 1/2 teaspoon freshly ground black pepper

Instructions:

• layer in order: garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.

• Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.

• Cook on low for 5 to 7 hours until the vegetables are tender.

Tips:

• Cut the vegetables the same size so they're all tender at the same time.

• Prep ahead: All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.

• The fire-roasted tomatoes add a little bit of a smoky taste which I love but if you can't find them or don't like them go for plain crushed tomatoes instead.