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The New Fit Blog

tips & tidbits on exercise & nutrition

strawberry-almond stuffed chicken

5/27/2015

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This recipe comes from the Civilized Caveman blog. It's a great twist on chicken breasts, and is a nice way to incoprate summer fruit into your cooking.  This one will be a staple in our house this summer.  Serve it with some sauteed rosemary potato cubes and perhaps a fresh spinach salad!
Ingredients:
Coconut oil
1/2 pint strawberries, diced
1/2 red onion, diced
handful of spinach
1 cup sliced almonds
1 3/4 - 2 lbs chicken breast, pounded to 1/2 inch thickness
1/2 cup oilive oil
1/2 cup balsamic vinegar
Juice of 1/2 lemon
Salt
Directions:
Marinate the chicken breasts in the olive oil, vinegar, lemon and salt in a sip lock bag in the fridge for about 30 min.
Meanwhile, heat the coconut oil over medium high heat.  Add the onion and almonds, stirring for about 3 minutes. Add the strawberries and cook another 3 minutes. Add the spinach and cook until wilted, about 2 minutes.
Preheat oven to 350.
Spread the chicken breasts out and spoon the strawberry mixture on top, then roll them up.  Tie the breasts with a piece of kitchen twine. 
Heat another tablespoon or so of coconut oil in a saute pan.  You're going to sear both sides of the chicken breasts until brown; about 2-3 minutes each side.
Place the chicken in a pan and put in the oven.  Bake about 20-25 minutes.
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Walnut-Fig beef

5/19/2015

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This dish has become my favorite, go-to meal. It's easy to make and is satisfying.  We have it at least once a week!
Ingredients
2 T minced garlic
1/2 yellow onion, diced
6-8 figs, chopped
1/3 cup walnuts, chopped
1 pound ground beef
1 tsp cinnamon
1 tsp salt
1-2 T olive oil

Directions
Heat oil in sauté pan over medium-high heat; add the onion and garlic and cook until onions are translucent (about 3 minutes). Add the ground beef, salt and cinnamon and cook until meat is browned, stirring occasionally. Add the figs and walnuts and stir; cook another 2 minutes.
Serve over sautéed kale and mushrooms!

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