Wine and Food Pairing Delight

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Paleo Chicken Stir-Fry

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A quick and delicious Paleo chicken stir-fry that's packed with fresh vegetables and flavored with coconut aminos and ginger. Ingredients: 2 boneless, skinless chicken breasts, sliced 2 cups broccoli florets 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 onion, thinly sliced 2 cloves garlic, minced 2 tbsp coconut oil 2 tbsp coconut aminos 1 tsp ginger, minced Salt and pepper to taste Instructions: Coconut oil should be heated over medium-high heat in a big skillet Cook the chicken slices for about five minutes, or until they are no longer pink Stir in the ginger and minced garlic for one to two more minutes Add onion, bell peppers, both red and yellow, and broccoli Saut the veggies for 5 to 7 minutes, or until they are soft Add the coconut aminos and taste-test to adjust the seasoning After cooking for two more minutes, serve hot
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Roasted Pumpkin and Feta Couscous Salad

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There is something sweet and salty about roasted pumpkin, something nutty about couscous, and something fresh about herbs and balsamic dressing in this lovely and colorful salad. This is a great healthy lunch or dinner side dish. Ingredients: 1 small pumpkin, diced 1 cup couscous 2 cups vegetable broth 1/2 cup crumbled feta cheese 1/4 cup chopped fresh parsley 1/4 cup chopped red onion 1/4 cup toasted pine nuts 3 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste Instructions: Preheat the oven to 400F 200C Toss the diced pumpkin in 2 tablespoons of olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes or until tender and slightly caramelized Allow it to cool In a saucepan, bring the vegetable broth to a boil Remove from heat and stir in the couscous Cover and let it sit for 5 minutes Fluff with a fork a...
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Vegan Slow Cooker Creamy Indian Lentils and Kidney Beans

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A creamy and flavorful vegan dish combining lentils and kidney beans with aromatic Indian spices, cooked slowly to perfection in a coconut milk base. Ingredients: 1 cup dry green lentils, rinsed 1 cup dry kidney beans, rinsed 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon ginger, minced 1 can 14 oz diced tomatoes 1 can 14 oz coconut milk 2 cups vegetable broth 2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric powder Salt and pepper to taste Fresh cilantro for garnish Instructions: Put everything in a slow cooker except the cilantro Mix things together well Slow-cook for 6 to 8 hours or high-heat for 3 to 4 hours, until the beans and lentils are soft Once it's done, check the seasoning and make any necessary changes Serve hot with fresh cilantro on top Have fun!
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