Roasted Broccoli in Coconut Oil with Salmon and Quinoa

Broccoli

Roasting in coconut oil adds a deliciously subtle hint of coconut and this works so well with broccoli.  I’ve added some to this lunch bowl along with salmon, quinoa, and treviso leaves (a type of radicchio).  This is simply dressed with lemon juice and Maldon sea salt flakes and black pepper.

Ingredients:

1-2 cups broccoli florets
1/4 cup cooked quinoa
1/2 cup cooked salmon
A few treviso leaves
2 Tbsp coconut oil
Juice from 1/2 a lemon
Maldon sea salt – season to taste
Black pepper – season to taste

Mix coconut oil and broccoli florets on a baking sheet so they are evenly coated and season with salt and pepper.  Roast in a preheated 425F oven for 10 or so minutes (until starting to brown and broccoli is cooked thru).  Add to your bowl along with the quinoa, salmon, treviso and season with lemon juice and salt and pepper.

*Note: if your coconut oil is still solid you can place jar in a bowl of hot water and it will melt right away.

Enjoy!

Curry Chicken Salad

Chicken salad

It pains me to throw away food so I do whatever I can not to let anything go to waste.  This habit usually serves me well as I come up with recipes that I wouldn’t have otherwise thought of on my own.  Here is one such recipe.  I had leftover roast chicken and leftover curry yogurt sauce from my last post featuring parsnip fries.  This was a perfect base for chicken salad.  I served the chicken salad in beautiful little Bibb Lettuce leaves.  They were refreshing and tasty and nothing went to waste!

Ingredients:

Yogurt curry sauce (see here for recipe)
Cooked chicken (you can use roasted, rotisserie, grilled, whatever you have on hand – cut or shred to small pieces)
1 stalk of celery, chopped
Bibb Lettuce leaves
Salt
Sliced almonds (optional)

Add chicken, yogurt sauce, and celery in a bowl and mix together.  Add salt to taste.  Serve in lettuce leaves and garnish with sliced almonds.

Enjoy!

Gxo