Over done & under rated

Think of all of the dishes you know you could whip up and blow your buddie’s socks off. I’m sure you, your neighbour, your aunt and her best friend have hmmm, at least 3 in common. Mac & Cheese, beef stew, chili, chicken stir fry and of course, bruschetta. Now, pit those common dishes against each other – you know your recipe is better! No, wait, your aunt’s is better, because she said so. But remember that time when you first moved to the neighbourhood and the angel next door graced your table with a warm cooked meal?

I’m just gonna out and say it… mine’s better. Let’s get going!


What you need
Chicken Stir Fry

2 boneless chicken breasts
1 sweet red pepper
1 yellow pepper
1 head broccoli
3 celery stalks
5 kale leaves
1/2 small red onion
2 cloves of garlic
Stir Fry seasoning
3 tbsp reduced sodium soy sauce
1 tsp natural crunchy peanut butter
1 tsp ground ginger (to taste)
salt & pepper to taste

Prep your veggies post-cooking, just to ease your mind. It’s always tough to suggest how to cut your vegetables for things like this, it really depends on how you want each bite to be. I like to cut the broccoli by stalks, it’s so delicious when it’s absorbed the sauce!. Don’t hesitate to slice the green stalk and toss it in. Personally, it’s my favourite part of the mini green tree.

In a medium skillet over medium heat, warm up coconut oil and toss in your chicken breast, unseasoned and patted dry. Before you flip over your chicken, you want to get a nice, golden brown skin on your chicken. That little bit of brown bark is going to take you to flavour country!! Get it on both sides, remove from heat and set it aside.

Mix your soy sauce, PB and ginger together and set aside in a small bowl. These are rough measures, feel free to adjust to your taste.

Get ready to wok! Medium heat, bust out the walk and toss in some coconut oil. Get it nice and warm and toss in your onions, sliced thinly and your garlic, diced to an ever so slight brown. Smells like love, huh? Great. Toss in your chopped up veggies and shake it up! Let your broccoli’s green intensify then splash in your sauce. Simmer, uncovered for five or so minutes, but keep that little bit of crunch to your vegetables. Slice your chicken breast into pleasant, bite sized pieces and add it to the mix. Toss them all together, let simmer for a few minutes and plate it with your rice of choice. Personally, I really love basmati rice for stir fry’s, the light fluffiness is so complimentary to the crunch in the vegetables. You can even substitute your rice for quinoa!

You know what else I got up my sleeve? Lemme tell ya…

What You Need
Fresh Bruschetta

1/2 cucumber, diced
1/2 zuchinni, diced
1 ripe tomato, diced
6 fresh basil leaves, diced
3 sprigs fresh parsley, diced
1 tbs lime juice
salt & pepper to taste

Preheat your oven to 350, and slice up fresh whole wheat baguette. Combine all of your colourful chopped veggies in a bowl with herbs, lime juice, salt and pepper. Gently brush your baguette with coconut oil and top with fresh ground pepper. This is where you have a choice. With pasta dishes, I like topping the bread generously with the fresh mixture, heating for 7-10 minutes, then topping with some fresh crumbly feta. As an app or a light lunch, I love toasting the fresh roll until golden brown, promptly removing then topping with the mixture that’s been refridgerated. The combination of warm and crunchy and cold and crunchy is refreshing and immaculate. One of my secret weapons is the lime and pepper, but the combination of vegetables is unexpected. What’s your favourite bruschetta? Do you have a favourite sauce?


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