Tonight’s dinner! 2 way Brussels sprouts salad, butternut squash, and mustard chicken. #EatTheRainbow.
This recipe as follows serves 4 comfortably.
I had a friend visit for dinner and she is gluten and dairy free. Aside from me forgetting butter is dairy this dinner followed her guidelines nicely while also being #whole30 compliant.
- 3 large chicken breasts
- 1/4 cup olive oil
- desired herbs
- salt and pepper
- 3-4 tbsp whole grain/whole seed mustard
- 1/4 cup coconut milk
- 1/4 cup chicken stock
First, I made chicken breast in a mustard sauce. I banged the chicken breast so that it was thinner (this step is optional).
I added 1/4 cup olive oil to my Dutch oven and heated it up. I added 4 sage leaves, 1 sprig of rosemary, 3 sprigs of thyme, and 5 basil leaves. (Use what you have for herbs.)
Then, I added the chicken in batches to brown and mostly cook it. Once it’s mostly cooked, about 5 minutes on one side and 2 on the other, remove the chicken from the oil. Add 3-4 tbsp whole-seed-grain mustard (it has seeds in it) and stir to mix with the hot oil. Next add in 1/4 cup coconut milk and 1/4 cup chicken stock/broth. Allow to simmer. Then add in chicken and let cook until you are ready to eat. Top with parsley.
Two-Way Brussel Sprout Salad
- 2 bags Brussels sprouts (one shredded and one whole)
- 1/8 cup coconut oil
- red onion
- 1/2 tbsp butter
- 1/2 cup walnuts
- 1/2 cup crasins
- 1/8 cup fruit vinegar
First, peel the petals (if you will) from the sprouts and discard the rough core. Add to a baking sheet with 1/8 cup melted coconut oil and add salt to taste. Roast until slightly crispy (10 minutes at 425).
Meanwhile, caramelize red/purple onion with 1/2 tbsp butter. Once Brussels sprouts are crispy, mix with the onion.
Now, add shredded raw Brussels sprouts (same amount as you roasted, decide based on how much you want. I used 2 bags from Trader Joe’s and cheated and bought the second bag already shredded.)
Toss both types of sprouts in baking pan with coconut oil to allow the raw sprouts to wilt slightly and get the coconut oil all over them.
Next add 1/2 cup (depending on how many sprouts you used) and 1/2 walnuts (same) to the pan. Mix well. Finally add a fruity vinegar, I used pomegranate about 1/8 cup. Serve and enjoy. This salad is great because it combines the raw sprouts with the carmelized onion and the crispy roasted sprouts and it’s sweet and savory and really very good.
Butternut Squash Bath
- 1 butternut squash
- 3 tbsp melted coconut oil
- 1/4 cup coconut milk
- salt to taste
Take a butternut squash and cut it into desired piece size. I prefer mine to be about an inch each. Place in a baking dish and then toss in 3 tbsp melted coconut oil and salt. Finally pour 1/4 cup coconut milk over the squash and place in your oven at 425 for 35 minutes or until soft. The squash will bathe in the coconut milk and get soft but not mashed and will be very delicious.