Plant-Based Meal & A Conversation

Hello It's Seasoned™ Friends,

Two weeks ago we went on Instagram Live with one of the members of "Fighters of the Future LLS". During this time we had the opportunity to learn more about the Leukemia & Lymphoma Society (LLS), and how we can help. In addition to learning about LLS, we were able to share a recipe with our guests. If you were unable to attend the Instagram Live and are interested in learning how to re-create the plant-based meal that we prepared, please read the recipe below.

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INGREDIENTS

8-12 oz of mushrooms

2 small onions

1 cup of brown rice

1 ¾ cup water

1 c of water

16 oz of Kale

Coconut Aminos

Epis Lakay

1/4 tsp parsley

1/2 tbs garlic & herb

1/4 tbs savory sazón

1/2 tsp black pepper

1 pt of grape tomatoes

sea salt (optional)

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INSTRUCTIONS

Preparing the Rice. Heat 1 tbs olive oil in a large pan over medium-low heat. Add 1 tbs of Epis Lakay and cook until fragrant. Then add in 1 small thinly diced onion, and follow up with adding the washed kale. Add the coconut aminos and water mixture, along with your seasonings. Cover and cook for about 7 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.

Sautéing the Mushrooms. Thoroughly wash and clean your mushrooms. Chop your portabella mushrooms in half, then season them with your seasonings (garlic & herb, black pepper, parsley, and sea salt). Now, heat 1 tbs of olive oil in a large pan over medium-low heat. Add 1 tbs of Epis Lakay and cook until fragrant. Add in 1 small diced onion, and the seasoned mushrooms to the pan. Follow up with 1 tablespoon coconut aminos and 1/2 tablespoon of water. Cover with a lid and allow your mushrooms to steam.

Sautéing the Kale. Heat 1 tbs olive oil in a large pan over medium-low heat. Add 1 tbs of Epis Lakay and cook until fragrant. Then add in 1 small thinly diced onion, and follow up with adding the washed kale. Add the coconut aminos and water mixture, along with your seasonings (garlic & herb, savory sazón, black pepper, and sea salt). Slice your tomatoes in half, and add them to the pan. Cover and cook for about 7 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated.

Chicken & Pepper Stir-Fry

This recipe can be served as a vegetarian dish, or it can be served with meat. If you would like to go the vegetarian route please use mushrooms in place of the chicken. The first part of this recipe will take about 45 minutes to prepare, and the second part will take about 10 minutes.

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INGREDIENTS

2 tbs of olive oil  

8 oz. of boneless, skinless chicken thigh

2 bell peppers 

1 tbs of epis lakay

¼ c of coconut aminos

1 ¼ c of water (for the sauce)

2 tsp of arrow root flour

1 tsp of fresh ginger

¼ tsp of ground black pepper

2 tbs garlic & herb seasoning

¼ - 1 tsp sea salt (optional)

2 tbs of raw honey

¾ tsp ginger

1 lemon

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INSTRUCTIONS

Part 1. First, clean and trim any excess fat off your chicken, and cut it into bite sized pieces. Throughly wash your vegetables and cut them into ¼ to ½ in thick slices. In bowl, season your chicken thigh with epis lakay, sea salt, garlic & herb seasoning blend, lemon juice, ground black pepper, and ginger. Then place a skillet on medium heat add in 1 tablespoon of olive oil and the chicken. Once your chicken has cooked, remove it from the heat and set it aside.

Part 2. Add 1 tbs of olive oil to a skillet and place it on low heat. Then stir in ¼ cup of coconut aminos, ¾ tsp of ginger, 1 cup of water, and 2 tbs of honey. In a separate bowl, combine ¼ cup of cold water and 1 tablespoon of arrow root flour and whisk them together. Slowly mix in water and flour mixture into skillet; once the sauce has started to thicken, add in your chopped vegetables, and then add in the chicken that you previously set aside. Finally, serve over steamed rice and enjoy!

Garlic & Herb Roasted Chicken

Hey it's Seasoned™ friends! I want to let you in on a little secret... I referred to this recipe as garlic & herb roasted chicken, but the truth is the chicken was boiled for majority of the time, then broiled for less than 10 mins. Phew, so now that we have that out the way, let's get to #cookingwithitsseasoned 😊

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INGRIDIENTS

1 pack of chicken thighs (~2 lbs)

1-2 lemons

1 small onion (diced)

2 springs of thyme

2 cloves (optional)

1/2 tablespoon of minced garlic

1 medium bell pepper (diced)

2 tablespoons of olive oil

2-3 tablespoons of coconut aminos (by Coconut Secret)

No-stick olive oil cooking spray (by PAM)

1/2 tablespoon of parsley (by it's Seasoned™)

1 tablespoon of Italian herb seasoning

1 tablespoon of garlic & herb seasoning (by it's Seasoned™)

1/2 tablespoon of creole tang seasoning (by it's Seasoned™)

2 tsp of ground black pepper

1 tsp of sea salt (adjust according to your preference)

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THE RECIPE

1. First things first, make sure you trim the fat off your chicken, and wash it. Yes! I said wash your chicken, please trust me with this one. After you have carefully trimmed off the unnecessary fat off your chicken and place it aside.

2. Juice lemon(s) then add 2-3 tablespoons of coconut aminos to a bowl.

3. Now, add your dry seasonings (garlic & herb, creole tang, ground black pepper, Italian seasonings, and sea salt) to your lemon juice and coconut aminos mixture and whisk it in.

4. Rub in the seasoning mixture prepared onto your chicken pieces. Then using a fork or a skewer, poke small holes in your chicken (this will help the marinating process). If you have time to let your chicken marinate keep it covered for about 30 mins to an hour. If you are pressed for time, move on to step 5.

5. On low-medium heat add the olive oil, and minced garlic.

6. Sauté the garlic until it is fragrant, then add your chicken thighs, thyme leaves, diced onion, cloves, and bell pepper to the pot. Place the lid on the pan, and cook the chicken until the juice runs clear (about 30-40 minutes).

7. Preheat the oven to a low broil, add some PAM nonstick spray to a baking pan, then add your pieces of chicken.

8. Broil on low for about 5 mins (or until the skin is brown and golden), then flip the chicken and repeat.

9. Drizzle some of the gravy from the original pot that you used to boil the chicken in on your chicken.

10. Finally enjoy 😋

.... And as always if you are #cookingwithitsseasoned please remember to tag us @itsseasoned (Facebook, Instagram, Twitter) 🤗