Yummy Healthy Food

Ingredients:
-2TBS extra virgin olive oil
-2 ½ bone-in chicken thighs or drumsticks
-1 tsp salt
-1/4 tsp pepper
-1lb carrots, either baby carrots or sliced
-1 medium yellow onion (1 ½ cups) diced
-5 cloves garlic, minced
-2 ½ tsp ground ginger
-2 tsp ground cumin
-1 tsp ground cinnamon
-1/2 tsp ground coriander
-1 cup green olives (River Valley Coop has green olives with garlic & lemon is their refrigerator section)
-1 can artichokes (cut in half)
-1 lemon sliced if not using RVC product
-2 TBS lemon juice
-2 cups low sodium chicken broth
-1 c whole wheat couscous
 
Steps:
1) Heat oil in Dutch Oven or large, deep skillet with tight fitting lid
2) Sprinkle chicken with salt & pepper on both sides & cook in a single layer until browned on both sides
3) This may take a few batches.
4) Removed browned chicken from pan & place on plate.
5) Add onions & carrots to pan, stir occasionally until veggies have started to soften, about 4 minutes.
6) Reduce heat to medium & add garlic, ginger, cumin, cinnamon & coriander. Stir for about 1 minute, making sure the spices don't brown
7) Return chicken to pan.
8) Add olives & artichokes.
9) Add chicken broth & lemon juice, stirring to scrape up any brown bits from bottom of pan.
10) Increase heat to high & bring to a boil.
11) Reduce heat to medium low & simmer for 20-30 minutes until chicken is fully cooked.
12) Add couscous making sure that it’s stirred into the broth.
13) Cover pot, turn heat off & let sit for 5-10 minutes.
14) Enjoy!

Warning:  Though this is healthy it can be addictive, so eat carefully :)

This is a very forgiving recipe.  Feel free to make substitutions depending on what's in your kitchen.

Ingredients:
-2 1/2 c gluten-free oats
-1/2 c flaxseed (either ground or whole)
-1/4 c chia seeds
-1 c raw nuts like almonds & pecans
-1/4 c unsweetened shredded coconut
-1 c cranberries, fresh or frozen (not dried)
-2 tsp ground cinnamon
-1/2 tsp salt
-3TBS melted coconut oil
-3/4 TBS unsulphured molasses (not blackstrap); can substitute maple syrup
-2tsp pure vanilla extract
-1/4 c dark chocolate chips
-1 large egg white

Steps:
1) Preheat oven to 300 degrees
2) Line a baking sheet with parchment paper

3) Mix together oats, flaxseed, chia seeds, cinnamon, nuts, coconut
4) Add coconut oil, molasses & vanilla extract, combining well
5) Add cranberries & chocolate chips

5) In a small bowl, whisk egg white until it is foamy
6)Carefully add egg white to other ingredients so everything is evenly coated

7) Pour granola on to baking sheet, spread into a single layer
8) Flatten granola with back of spatula
9) Bake for 20 minutes

10) Remove from oven & with a large spatula carefully flip sections of granola over
11) Try to keep granola intact & press back into a single layer
12) Rotate pan 180 degrees, return to oven & bake for another 15-20 minutes
13) Granola should be golden brown & dry to touch

14) Allow to cool before eating as it will continue to crisp
15) Can store in ziploc bag at room temperature for 2 weeks; can also freeze

​Enjoy!