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!

Golden Lentil Stew with Sweet Potatoes & Kale

This cozy lentil stew warms you from the inside out. The sweet potato, ginger, and spices make it feel like a gentle holiday hug in a bowl. It’s bright, healing, and so easy to make on busy winter nights.

Pro Tip: Add the lemon juice right at the end — it brings the whole pot to life. Make some extra to freeze!

Ingredients:

2 tablespoons olive oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
A tiny pinch of cayenne pepper, or to taste
5 cups vegetable broth
1½ cups red lentils
1 large sweet potato, peeled and diced
½ teaspoon sea salt
Fresh black pepper, to taste
2 tablespoons fresh lemon juice
4 cups chopped lacinato, Curly kale or baby spinach
¼ cup fresh chopped cilantro or parsley

Instructions:

Warm the olive oil in a large pot and sauté the onion until soft. Stir in the garlic and ginger until fragrant, then add the tomato paste and spices and cook for a moment to deepen their flavor.

Pour in the vegetable broth and add the lentils and diced sweet potato. Let everything simmer gently until the lentils are soft and the sweet potato is tender.

If you’d like you can use an immersion blender (or place 1/4 soup in a blender and carefully pulse for a brief moment) to smooth it out a touch, but keep most of it with texture. Red lentils tend to puree themselves while cooking.

Turn off the heat.

Stir in the lemon juice and greens until they wilt. Season with salt and black pepper , add some chopped parsley or cilantro and serve warm.