Chinese Five Spice Breakfast and Orange Ginger Chicken

Chinese Five Spice Breakfast is a tasty use of our co-op Swiss chard. This recipe is from the Whole30 Made Simple guide.

• 1 Tbsp. unrefined coconut oil (purchased at Vitamin Shoppe)
• 1 diced onion
• 1 lb. ground turkey
• 1 tsp. Chinese five spice
• 2 tsp. coconut aminos (also purchased at Vitamin Shoppe)
• 1/3 cup water
• 6 cups chopped Swiss chard
• 2 cloves garlic

Heat coconut oil in a large saucepan over medium heat and saute the onions. When the onions are softened, add and brown the ground turkey. Once the meat is cooked, add the five spice, aminos, water, and chard to the pan and cook until the Swiss chard is wilted. Lastly, add the garlic and cook a few minutes longer.  Done!

Orange Ginger Chicken is a recipe that I adapted from one of my favorite cookbooks. I love bok choy, and our co-op share included baby bok choy this week.

• 3 Tbsp. coconut oil
• 1 lb. chicken (I used breast meat but the original recipe calls for thighs), chopped into bite sized pieces
• 3 tsp. grated ginger
• 1 tsp. grated orange zest
• 1/2 cup chicken or vegetable stock
• 1 lb. bok choy, chopped

Heat coconut oil in large saucepan or wok over medium high heat and then fry the chicken pieces in batches. When all the chicken is finished, place it back in the pan and then add the ginger, zest, and stock. Simmer until the liquid reduces slightly and then add the bok choy until slightly wilted. Delicious.

Black-Eyed Greens "Pilaf" (6 Points+)

 This week in our produce bins we got Swiss chard, beets, romaine lettuce, broccoli, butternut squash, acorn squash, Japanese sweet potatoes, an onion, an assortment of peppers and a persimmon.  I found a recipe for Quinoa Chard Pilaf but it called for several things I didn't have, couldn't find at the store, and do not like (mushrooms!).  This is my version. 
 
2 tsp olive oil
1/2 onion, diced
1-2 cloves garlic, minced
2 peppers (I used 1 jalapeno and 1 serrano), chopped
1 cup uncooked quinoa, rinsed
1/2 cup canned black eyed peas, rinsed
1 can diced tomatoes with basil and garlic
2 cups vegetable broth
1 bunch Swiss chard, stems removed, chopped

Remove stem

Roll up

Chop

 
Heat the oil in a large pot over medium heat. Stir in the onion, garlic, and jalapenos and saute for 5 minutes, until onion is tender. Mix in quinoa, black-eyed peas, and tomatoes. Pour in the broth. Cover, and simmer 20 minutes. 


 
Remove the pot from heat and gently mix chard into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted. 

Makes 4 one cup servings that are 6 Points+ values.  Each serving costs around $2.50 each!