INGREDIENTS
2
whole garlic cloves
8 cups
water
3 tbsps
salt
1/2 tbsp
coconut aminos
1
bay leaf
1 tsp
whole coriander seeds
1 tsp
whole cumin seeds
1 tsp
black peppercorns
2 lbs
skinless boneless chicken breasts
1 tbsp
cumin
1 tbsp
curry powder
1 tbsp
chili powder
1/2 tbsp
ground allspice
1/2 tsp
ground cinnamon
1/4 tbsp
black pepper
2 tbsps
coconut oil
2 lbs
eggplant
1/4 C
tahini
1 tsp
salt
3 tbsps
lemon juice
2
garlic cloves
1/8 tsp
chili powder
1/8 tsp
cumin
1 tsp
sesame seeds
1 large
tea bag
1 leaf
garlic
1 bag
chicken
1 pt
oil
1 piece
chicken
3
eggplant
1 sheet
cooking oil
10
eggplant
1 serving
nonfat cool whip
Scoops
cumin
1 serving
extra firm tofu
1 serving
rinse your chicken and set it in a collander to dry. preheat your grill on high heat with
1 serving
the lid closed
1 serving
making sure the lid is closed