QuickLea recipes all have a cook time of 20 minutes or less! Use these when you’re tight on time.
THE ART OF ARTICHOKES
I love artichokes! No joke…
They are so tasty and one of the easiest lunches/snacks around. I know this strange little plant can be intimidating, especially to those of you who’ve never tried this tasty treat, but honesty this guy is full of flavor and can be ready to devour in under 10 minutes! Also all you need is Saran wrap a microwave and a bowl. Actually you could probably get away without a bowl if you’re really low on supplies. Anyway! Here are the quick and easy steps to cooking (and eating) an artichoke…
1.) Cut off the stem
2.) Place a large sheet of Saran wrap in a bowl
3.) Wash your artichoke…try to get in between the leaves too, essentially you want to fill it up with water but you also want to make sure it’s clean.
4.) Move your dripping wet artichoke to the bowl with the Saran wrap trying to keep water in the choke and in the wrap/bowl.
5.) Wrap it up and put it in the microwave. Depending on the size of the artichoke set it for 7-10minutes.
6.) Test the artichokes “doneness” by gently tugging at a leaf. If it comes off easily Congrats! It’s done! If not wrap him up again and add a little more time.
<EATING THE ARTICHOKE>
Now I know this may seem a little over the top but just in case you’re not entirely sure how an artichoke should be consumed, read on my friend!
The artichoke heart is the piece that you want to eat and every time you pull out a leaf, part of the heart is left on the bottom of it. So grab a leaf dip it in something delicious like humus, olive oil and balsamic or (the best option) melted butter and bite/drag it across your teeth.
Continue this process until you reach this point…
Now this is where it get’s delicious and a little tricky….you see the bottom of the artichoke is the heart but in between the heart and the lame tiny leaves is this crazy hair!
So the trick is to cut off the heart without cutting into the hair (cause that will get everywhere!) If you cut at an angle you can tend to avoid the hairy mess that is inside. Once you detach the heart from the rest of the artichoke cut it up and serve/finish it off with the rest of your dip. Yummy and delicious!
P.S. If you’re wondering about the picture of the aardvark…if you say “art of artichoke” fast it starts to sound like aardvarkachoke….so enjoy that tongue twister for a minute and you’ll understand it too…plus let’s be honest both aardvarks and artichokes are pretty alien looking. ENJOY 🙂
Chicken, Arugula, Sun-dried Tomato Salad
Chicken / Arugula / Spinach / Mushroom / Red Onion / Sun Dried Tomato / Olive Oil / Balsamic Vinegar / Sea Salt / Black Pepper
Last night, after a long work out, I got home and was starving but too tired to really cook anything before going to bed. Since my desire to eat tends to out weigh my desire to sleep (most of the time) I threw together a salad and was pleasantly surprised with the result. This salad is great for lunches or dinners and is kicking off a recipe subject I’m calling “How to Impress Your Friends Without Really Trying” So take this, make it and enjoy these simple, delicious, and nutritious ingredients in salad form.
Best part about this salad: the portion size can easily go from 1 to 100 (I don’t know how many of you are actually needing recipes for 100 people, but you get my point)
1 Cup of cooked chicken (I used pre made crock pot chicken)
2 Cups of Arugula
1 Cup of Spinach
¾ Cup Mushrooms (I used pre-cut crimini mushrooms from Trader Joes)
¼ Cup Sun Dried Tomatoes
1 Small Red Onion
Sautee ½ of your red onion, all of your mushrooms and all of the sun dried tomatoes in a pan with two turns of olive oil (2 Tablespoons for you sticklers about measurements)
Wash the Spinach and Arugula, if you didn’t buy pre washed that is, and put it in a bowl.
Add your cooked veggies, pre-cooked chicken (I kept mine cold), and raw red onion to the Arugula mix
Top Off your salad with some olive oil, balsamic, sea salt, and black pepper.
EAT IT and enjoy your impressive, yet easy salad.
- Great additions to this salad would be feta cheese, or gorgonzola cheese, or goat cheese (however any or all of these no longer make it paleo/slow carb approved)
- Or take this and turn it into a Greek/Mediterranean inspired salad by adding Kalamata Olives and Pepperoncini
Want to kick up your breakfast, lunch and dinner? This salsa is a great addition to any meal or SimpLea serve with chips!
3-4 Campari tomatoes
½ cup cilantro
¾ cup diced yellow onion
1 tablespoon minced garlic
½ a Serrano pepper
Salt (to taste)
Roughly dice tomatoes, cilantro, onions, and Serrano pepper.
Brown the onions in some olive oil.
Blend all ingredients until level of chunkiness is acquired, salt as needed and enjoy!
<SIDE NOTE> if you’re not ready for some level 8 spicy salsa and you can swap the Serrano peppers for Jalapenos…if you’re ready for the big leagues and want to take your spicy salsa to level 10 swap Serrano for Habanero or just add more Serrano! Just remember you can always add more spice but you can’t add less 🙁
YELLOW THAI CURRY
Chicken– appx 2-3 breasts cooked and shredded
Coconut milk – 1 can
Bell peppers – a mix of yellow, red, and orange
Onion – 1 medium yellow diced
Bamboo Shoots – 5 oz (1 can)
Garlic – 1 tablespoon
Basil – ¼ cup chopped
Curry powder – 1 tablespoon (to taste)
Sirracha – 2-3 tablespoons
Thai chili paste – 3 teaspoons
Salt – to taste
Olive oil – 1-2 turns in the pan
Cook time: 20mins
Serving size: 2-4
Heat a large saucepan with the olive oil. Once hot add the onions, garlic and bell peppers and curry powder. Cook until the onions are translucent and the bell peppers are soft. Add the sirracha, chili paste, chicken and half of the basil. Allow all of the flavors to combine and enjoy how good it smells! (For those of you that need structure this is about 5 minutes J) Slowly add the coconut milk stirring it into the chicken and veggies. Let the milk simmer and add salt to taste along with any extra heat (i.e red chili flakes) as well as the rest of the basil. Serve and inhale carefully as it will be hot, and burn your tongue