Favoreats
Favoreats LLC
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INGREDIENTS
2 tbsp
lime juice
2 tbsp
sesame oil
Salt,
Pepper,
1 lb
boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup
creamy peanut butter
1 tbsp
lime juice
1 tbsp
low-sodium soy sauce
1 tsp
rice wine vinegar
1
garlic clove, minced
1 tsp
ginger, grated
1/2 tsp
red pepper flakes
1/4 cup
water
1
small yellow bell pepper
1
small red bell pepper
1
small green bell pepper
1
medium sweet potato
2 cups
broccoli florets
1/2 tbsp
sesame oil
Green onions, chopped, to serve
Chopped peanuts, to serve
PREPARATION
1
. In a large bowl, mix lime juice, sesame oil, salt, and pepper.
2
. Add cubed chicken to mixture and stir until completely coated.
3
. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
4
. In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
5
. Spiralize bell peppers and sweet potato into a large bowl.
6
. Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
7
. Once cooked through, remove chicken and transfer to a bowl. Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets.
8
. Cook for 2-3 minutes, then add in the spiralized vegetables and cook for 2-3 minutes.
9
. Add in the chicken and peanut sauce and stir to coat.
10
. Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
11
. Top with green onions and chopped peanuts.
12
. Enjoy!
4
Servings:
INGREDIENTS
2 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tsp
honey
Salt,
Pepper,
1/2
head green cabbage
1/2
head red cabbage
1
green apple
4
1-inch thick, skin-on salmon filets
3 tsp
olive oil
1/4 cup
mixed black and white sesame seeds
Salt,
Pepper,
PREPARATION
1
. In a medium bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
2
. Spiralize green apple, red cabbage, and green cabbage then transfer to a large bowl.
3
. Pour dressing over slaw and stir to combine. Chill in refrigerator until ready to serve.
4
. Spread sesame seeds on a plate with 2 teaspoons of olive oil.
5
. Sprinkle each filet with salt and pepper, then press flesh sides of filets in sesame seeds to coat.
6
. Heat a large skillet over high heat.
7
. Add remaining oil to pan then add fillets skin side down and cook for approximately 3-4 seconds.
8
. Flip the fish and cook the flesh for 30 seconds to 1 minute.
9
. Remove fillets from pan and allow to cool down for 1 minute.
10
. Serve with slaw.
11
. Enjoy!
2
Servings:
INGREDIENTS
16 oz
extra firm tofu
Salt,
Pepper,
1/2 cup
low-sodium soy sauce
1/4 cup
rice wine vinegar
1 tsp
sesame oil
2 cloves
garlic, minced
2 tbsp
ginger, finely grated
1
large cucumber
3
small carrots
Brown rice, to serve
Cilantro, to serve
Green onions, to serve
Red cabbage, to serve
Radishes, sliced, to serve
Mint, to serve
Jalapeños, sliced, to serve
PREPARATION1. Preheat oven to 375˚F (190˚C).
2
. Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
3
. Unwrap tofu and cut into small cubes, then add to a medium mixing bowl and season with a pinch of salt and pepper.
4
. Transfer tofu to a baking sheet and bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
5
. In a medium bowl, add soy sauce, vinegar, ginger, garlic, and sesame oil, and stir to combine.
6
. Spiralize the cucumber and carrots into a large bowl.
7
. Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
8
. Enjoy!
4
Servings:
INGREDIENTS
2
red bell peppers
1/2 tbsp
olive oil
2
shallots, finely chopped
4 cloves
garlic, minced
1
large yellow squash
2
large zucchinis
Salt,
Pepper
1 1/2 tbsp
cornstarch
Red pepper flakes,
1 1/2 cups
milk
1
bunch fresh basil, roughly chopped