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Main Meals

Ginger Chicken Stir-Fry

February 3, 2019 by Dawna Stone

This ginger chicken stir-fry recipe with brown rice is a perfect combination of fresh vegetables and protein and provides everything you need for a truly healthy and satisfying meal—not to mention it’s delicious! Want to make it vegan? Just sub tofu for the chicken.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

Chicken Stir Fry 2015

Ginger Chicken Stir-Fry
  • CourseMain Course
Servings
4
Servings
4
Ginger Chicken Stir-Fry
  • CourseMain Course
Servings
4
Servings
4
Ingredients
Rice
  • 3/4cup brown rice
  • 1 1/2cup water
  • 1/4teaspoon salt
Stir-Fry
  • 2tablespoons sesame oil
  • 1pound boneless, skinless chicken breast
  • 1 yellow onion
  • 1 clove garlic
  • 2tablespoons tamari
  • 1cup chicken broth
  • 2/3cup shredded carrots
  • 1 red bell pepperseeded and sliced
  • 2cups snow peas
  • 2cups broccoli
  • 4cups baby spinachstems removed
  • 2teaspoons minced ginger
Servings:
Instructions
  1. In a medium pot with steamer tray, steam broccoli just until tender and set aside.
  2. To make brown rice: In a saucepan over medium-high heat, combine the brown rice, water and salt and bring to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff with a fork. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Add onions and garlic and sauté for 1 to 2 minutes or until onions start to become translucent. Add chicken and tamari and cook for 4 to 6 minutes. Add carrots, peppers, snow peas and chicken broth. Cook for an additional 3 to 4 minutes. Add broccoli, spinach and ginger and cook until spinach is wilted approximately 2 to 3 minutes or until chicken is done.
  4. Fluff the reserved rice with a fork and divide among 4 bowls. Spoon the stir-fry mixture over the rice and serve.
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Kale & Quinoa Salad

September 4, 2018 by Dawna Stone

This is a great salad for winter or summer. With kale and quinoa as the base, add your favorite veggies (and, if you'd like, your choice of protein for a delicious meal that will keep you full, satisfied, and happy!

P.S. If you're looking to jump start your healthy eating, join me for a quick and simple 5-Day Detox.

Kale and Quinoa_Brown Napkin    IMG_5446IMG_5447

Kale & Quinoa Salad
  • CourseMain Course, Main Dish, Salad
Servings
2
Servings
2
Kale & Quinoa Salad
  • CourseMain Course, Main Dish, Salad
Servings
2
Servings
2
Ingredients
Salad
  • 3/4cup red quinoa
  • 1 1/2cups water
  • 1teaspoon salt
  • 1/2bunch kalewashed, stems removed and chopped
  • 1 carrotchopped
  • 1 tomatochopped
  • 1/2 cucumberchopped
  • 1/2 yellow pepperchopped
  • 1/4 red onionchopped
  • 1tablespoon sliced almonds
Dressing
  • 1/2cup olive oil
  • 1tablespoon balsamic vinegar
  • 1teaspoon salt
  • 1/4teaspoon black pepper
  • 1teaspoon Dijon mustard
Servings:
Instructions
  1. Combine quinoa, water and salt in a saucepan. Bring to a boil, reduce heat and simmer on low until water is absorbed (approximately 15 minutes). Remove from heat and keep covered.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper and Dijon mustard and set aside.
  3. In a large bowl combine kale, carrots, tomato, cucumber, pepper and onion. Fold in the quinoa and gently stir.
  4. Split between two bowls, sprinkle with sliced almonds and drizzle with dressing.
  5. (Make 2 large (meal size) servings or 4 small servings )
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Roasted Cauliflower and Spinach Salad

October 7, 2017 by Dawna Stone

Roasting vegetables is so satisfying. It's super easy to do and it changes the taste, texture, and look of the veggie to create a completely new version.

Sometimes I roast veggies without knowing what I'm going to do with them. In this case, I had a craving for cauliflower and bought a good looking bunch at the local market. After roasting them for 25 to 30 minutes, I scoured the refrigerator and pantry to see what else I had on hand. I ended up with this delightful spinach salad with carrots, dates, and pine nuts and a simple, homemade dressing.

So satisfying and so healthy.

P.S. If you want to jump start your healthy eating or lose a few pounds, check out my quick and simple 5-Day Detox!

IMG_1402Roasted Cauliflower Salad sml

Roasted Cauliflower and Spinach Salad
  • CourseMain Dish, Salad
Servings
2
Servings
2
Roasted Cauliflower and Spinach Salad
  • CourseMain Dish, Salad
Servings
2
Servings
2
Ingredients
Salad
  • 1head cauliflowercut into bite-size pieces
  • 2tbsp extra virgin olive oil
  • 2tsp sea salt
  • 2cups spinachstems removed
  • 1 carrotchopped
  • 2 datespitted and chopped
  • 1tbsp pine nuts
Dressing
  • 1/4cup extra virgin olive oil
  • 1tbsp balsamic vinegar
  • 1/2tsp sea salt
  • 1/4tsp pepper
Servings:
Instructions
Roasted Cauliflower
  1. For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
Salad
  1. In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
Dressing
  1. In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.
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Quinoa & Chickpea Salad

January 31, 2017 by Dawna Stone

Sometimes the hardest part of preparing a lunch or dinner meal is figuring out what you’re in the mood for. When in doubt, my go-to is a quinoa bowl full of my favorite foods. In this case, I put together chickpeas, kidney beans, carrots, and celery. A simple combination that satisfies my craving for a healthy, filling lunch that keeps me happy all afternoon.

To top it off, I put together an easy dressing with ingredients I had on hand. I love balsamic vinegar and with a dash of salt, pepper and oregano, I was able to add just the right amount of flavor.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

Carrots edit  IMG_5860Quinoa Chickpea close

Quinoa & Chickpea Salad
  • CourseMain Dish
Servings
2
Servings
2
Quinoa & Chickpea Salad
  • CourseMain Dish
Servings
2
Servings
2
Ingredients
Salad
  • 1/2cup quinoa
  • 1/2cup chickpeasrinsed and drained
  • 1/2cup red kidney beansrinsed and drained
  • 1 carrotsliced thin
  • 2 celery stalkssliced thin
  • 1teaspoon sea salt
Dressing
  • 2tablespoons extra virgin olive oil
  • 1tablespoon balsamic vinegar
  • 1/2teaspoon sea salt
  • 1/4teaspoon black pepper
  • 1/2teaspoon dried oregano
Servings:
Instructions
  1. Cook quinoa according to package directions. Cover and refrigerate until chilled.
  2. Add the chickpeas, beans, carrots, celery, and sea salt to the quinoa and toss to mix.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, sea salt, black pepper, and oregano. Pour the dressing over the quinoa mixture and toss well to combine. The salad can be stored in the refrigerator for 2 to 3 days.
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Roasted Vegetable Soup

December 29, 2015 by Dawna Stone

I am always looking for different and creative ways to integrate vegetables into my family’s diet. (With a 6- and 8-year-old at home, I’ve discovered that I need to somehow keep veggies interesting). This Roasted Vegetable Soup recipe incorporates 8 fresh vegetables and simple herbs to create one amazing combination. Roasting the veggies before pureeing brings out their sweetness and intensifies their natural and delicious flavors.

I find that this soup hits the spot after a few weeks of indulging during the holidays. It's a great recipe to take with you into the New Year!

I hope you enjoy the soup! If you want to jump start your healthy eating, join me for a 5-day detox.

Roasted Veg2 1200x1200  Roasted Vegetables 1200x1200  Roasted Carrots 1200x1200Roasted Veg Soup in Pot 1200x1200Roasted Vegetable Soup Photo

Roasted Vegetable Soup
  • CourseSoup
Servings
4
Servings
4
Roasted Vegetable Soup
  • CourseSoup
Servings
4
Servings
4
Ingredients
  • 4 carrots
  • 1 red bell pepper
  • 1 medium sweet potato
  • 1 zucchini
  • 1 yellow squash
  • 1 large tomatoseeded
  • 1/2 large yellow onion
  • 1 jalapeno pepper
  • 2tablespoons extra virgin olive oil
  • 4cups vegetable broth
  • sea salt
  • Ground black pepper
  • 1tablespoon fresh basilchopped (optional)
Servings:
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cut the vegetables in ¼ x ¼ x 2 inch pieces and place in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. (Note: you will need several baking sheets to accommodate all the vegetables. The sweet potatoes often take longer than the other vegetable so make sure to place them on their own tray.)
  3. Roast the vegetable for approximately 25 minutes at 400 degrees, turning once. Increase temperature to 425 degrees and roast for an additional 10-15 minutes or until vegetables are tender.
  4. In a large saucepan, combine vegetable broth and roasted vegetables. Bring to a boil and simmer for 10 minutes. Transfer to a high-speed blender and puree in batches. Season with salt and pepper as needed.
  5. Sprinkle with chopped basil and serve.
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Almond Crusted Chicken Breast

December 16, 2015 by Dawna Stone

It's sometimes challenging to get my young kids to eat a healthy chicken meal. Like most kids, they tend to prefer fried chicken nuggets; so when I place a standard grilled chicken breast on their plates, I brace myself for complaints. Having this in mind, I tasked myself with creating a delicious chicken recipe that the whole family will enjoy while still providing nutritional benefits.

This crispy almond crusted chicken uses a splash of extra-virgin olive oil (eliminating the need for butter or peanut oil) and skips the white flour that is standard in most recipes. The end result is a gluten-free, nutty-tasting chicken that's awesome on its own or atop a bed of greens. Feel free to add your favorite veggies, squash, or grains to create a heartier meal.

Almond Crusted Chicken in Pan 1200x1200 Almond Crusted Chicken with Snap peas Almond Crusted Chicken over spinach close

Almond Crusted Chicken Breast
  • CourseMain Course
Servings
4
Servings
4
Almond Crusted Chicken Breast
  • CourseMain Course
Servings
4
Servings
4
Ingredients
  • 3/4cup almond meal
  • 1/4cup oat flour
  • 1/4teaspoon paprika
  • 1/2teaspoon onion powder
  • 1/2teaspoon oregano
  • 2teaspoons sea salt
  • 1/2teaspoon garlic powder
  • 2 eggs
  • 4 boneless, skinless chicken breasts
  • 2tablespoons extra virgin olive oil
Servings:
Instructions
  1. In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
  2. In a medium bowl, whisk the eggs and set aside.
  3. Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
  4. Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
  5. In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.
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