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Recipe: Easy Vegan Blueberry Peach Crisp

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~ Marla Meridith

Recipe: Cherry Cobbler with Maple Oat Topping

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~ Marla Meridith

Chicken & Veggie Sizzle Rice

With back to school here, we crave recipes that our entire family will love. Recipes that can easily make the transition to the kids lunch boxes. This recipe is your answer to a satisfying, delicious meal!

4 Servings

2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
1 tablespoon unrefined Coconut Oil
1/2 cup chopped shredded Carrots
1/2 cup shelled Edamame
a handful of Kale, finely chopped
a few pinches ground Ginger
a few pinches Garlic Sea Salt
a few pinches minced dried Onion or Onion Powder
a few teaspoons Thai Red Curry Paste (to taste)
1/4 cup light unsweetened Coconut Milk
a splash of Soy Sauce or Tamari
a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
–Optional Garnish or Mix In’s
garnish with some sautéed Carrots
chopped Peanuts
chopped Green Onion
unsweetened Coconut Flake

Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
Notes
Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box

~ Marla Meridith

Chicken & Veggie Sizzle Rice

With back to school here, we crave recipes that our entire family will love. Recipes that can easily make the transition to the kids lunch boxes. This recipe is your answer to a satisfying, delicious meal!

4 Servings

2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
1 tablespoon unrefined Coconut Oil
1/2 cup chopped shredded Carrots
1/2 cup shelled Edamame
a handful of Kale, finely chopped
a few pinches ground Ginger
a few pinches Garlic Sea Salt
a few pinches minced dried Onion or Onion Powder
a few teaspoons Thai Red Curry Paste (to taste)
1/4 cup light unsweetened Coconut Milk
a splash of Soy Sauce or Tamari
a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
–Optional Garnish or Mix In’s
garnish with some sautéed Carrots
chopped Peanuts
chopped Green Onion
unsweetened Coconut Flake

Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
Notes
Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box

~ Marla Meridith

Chicken & Veggie Sizzle Rice

With back to school here, we crave recipes that our entire family will love. Recipes that can easily make the transition to the kids lunch boxes. This recipe is your answer to a satisfying, delicious meal!

4 Servings

2 grilled, baked or pan seared organic Chicken Breasts, chop into bite sized pieces
1 cup cooked Brown Rice, Jasmine or Basmati (we love fragrant rice in this)
1 tablespoon unrefined Coconut Oil
1/2 cup chopped shredded Carrots
1/2 cup shelled Edamame
a handful of Kale, finely chopped
a few pinches ground Ginger
a few pinches Garlic Sea Salt
a few pinches minced dried Onion or Onion Powder
a few teaspoons Thai Red Curry Paste (to taste)
1/4 cup light unsweetened Coconut Milk
a splash of Soy Sauce or Tamari
a few Stevia drops or powder to taste or your favorite natural sweetener. Honey is good too.
–Optional Garnish or Mix In’s
garnish with some sautéed Carrots
chopped Peanuts
chopped Green Onion
unsweetened Coconut Flake

Grill, pan sear or bake chicken breasts until cooked through. Cook rice according to package directions. Heat a large sauté pan with the coconut oil over medium high heat. Heat carrots, edamame and kale for 3-4 minutes until softened. Add the rest of the ingredients, including the chopped chicken. Heat everything in the pan for another 3-4 minutes until sizzling hot. If you want a touch of sweetness add the stevia or honey last, to taste.
Notes
Serve at any temperature. This also makes a great rice salad and is perfect for your lunch box

~ Marla Meridith

Chicken & Veggie Sizzle Rice

Ingredients

Directions

~ Marla Meridith

Recipe: S’mores French Toast

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~ Marla Meridith

Recipe: Vegan Baked Strawberry Steel Cut Oatmeal

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~ Marla Meridith

Gluten Free Oat Waffles

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~ Marla Meridith

Recipe: Brown Rice Breakfast Porridge

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~ Marla Meridith

Recipe: Strawberry Oatmeal Smoothie Bowl

Ingredients

Directions

~ Marla Meridith