Nick’s Picks: Carrot Ginger Coconut Soup Ingredients 1 Medium Onion Diced 1 Can 13.5 oz Coconut milk 1 Clove of garlic Minced Salt 12 ounces of carrots chopped 2 3/4 Cups Vegetable Broth Juice of one lime 1 Tbsp Curry 1 Tbsp Chopped Fresh Cilantro 2 Tbsp Grated Fresh Ginger Method- In a large pot,
Nick’s Picks: Chicken Fajita Soup Ingredients 1.5 Pounds Chicken Breast Sliced thin 1 Red pepper Sliced Thin 2-3 Cloves of Garlic Minced 1/2 Vidalia Onion Sliced Thin 2 Quarts Chicken Stock 1 Tbsp Chili Powder 1/2 Tbsp Cumin 1/2 Tbsp Garlic Powder 1/2 Tsp Cayenne Pepper (If desired) 1/2 Tsp Paprika 1 Cup Raw White
Nick’s Picks: Garlic Marinated Shrimp Ingredients 1 Pound of Shrimp. Peeled and De-veined Zest of one Lemon 12 Garlic Cloves Olive Oil Salt 1 Pound Whole Wheat Pasta 1 Red Pepper Julienne 1 Leek Julienne Salt and Pepper Red Pepper Flakes (if desired) 1 Cup Vegetable Broth Method- Thaw out the shrimp and drain. place
Nick’s Picks: Steak Carnita Burrito Bowl Ingredients (per bowl) 6 Ounces of Steak Adobo Seasoning 1/2 Cup Brown Rice 1/2 a Tomato Diced 1/2 Avocado Sliced 1/2 cup Black Beans 1 Tsp Cilantro Optional toppings Method- Cook rice in 1 cup of water. Simmer with the lid on. Set aside Season the steak with the
Nick’s Picks: Tuscan Garlic Chicken Ingredients 6 Garlic Cloves, Peeled Olive Oil 1 1/2 Pounds Chicken Breast 1/2 Tsp Salt Pinch Black Pepper 1/4 Tsp Paprika 1/4 Tsp Dried Oregano 1/4 Tsp Dried Thyme 2 Cups Low Sodium Chicken Broth 1 Roma Tomato Sliced 4 ounces Fresh Baby Spinach 2 Tbsp Light Cream Feta Cheese
Nick’s Picks: Granola Parfait Cups Ingredients 2 1/2 Cups Quick Oats 1/2 Cup of Honey 1/2 Cup Apple Sauce 1 Tsp Cinnamon Yogurt Fresh Berries Method- Mix up the oats, honey, applesauce and cinnamon by hand. Press into sprayed muffin cups. Make sure to press up the sides too to make cups. Bake at 350