Dawna Stone

You Can Have A Better Life

Wheat-Free

Ginger Chicken Stir-Fry

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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
Servings
4
Servings
4
Ginger Chicken Stir-Fry
Servings
4
Servings
4
Ingredients
Rice
Stir-Fry
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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3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies

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It’s hard to believe that these three simple ingredients can turn into a beautiful, healthy dessert in almost no time. I love making these brownies with my kids – minimal ingredients and no baking makes it easy, with almost-instant gratification. Of course the best part of the process is eating them :)

 

brownie Ingr_labeled2Three ingredient dark chocolate sea salt brownies

3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
Servings
18brownies
Servings
18brownies
3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
Servings
18brownies
Servings
18brownies
Ingredients
Servings: brownies
Instructions
  1. Here's the recipe for the picture I posted of the quinoa and chickpea salad I had for lunch last weekend.
  2. In a 9x9 dish, press to approximately 1 to 1 ½ inches thick. Place in fridge for at least 20 min before serving.
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Kale & Quinoa Salad

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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
Servings
2
Servings
2
Kale & Quinoa Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
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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Breakfast Tacos!

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It's no secret that breakfast is a favorite meal of mine. When I have time to sit down and create a substantial meal full of flavor, I'm a happy camper.

These breakfast tacos are easy, fast, and so tasty! Make a couple extras, wrap in foil and save for the next day. Then all you have to do is pull it out of the refrigerator and reheat in the oven.

Trying to eat better. Jump start a clean eating program with a simple and easy-to-follow 5 Day Detox. Compete with meal plans, recipes, shopping lists and more!

IMG_5397Breakfast TacosIMG_5399  IMG_5431

 

Breakfast Tacos
Servings
4
Servings
4
Breakfast Tacos
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a mixing bowl, whisk together the eggs.
  2. If you have a gas stove, lightly cook/char each tortilla by placing it directly on the stove grates. Use metal tongs to turn the tortilla to char both side. Repeat for all 4 tortillas. If you do not have a gas stove, place each tortilla one at a time in a pan over medium high heat. Flip the tortilla often so it doesn’t burn. Remove when tortilla begins to show light brown spots. Reserve tortillas.
  3. Coat a medium skillet with olive oil and heat over medium heat. Cook the onion for 1 to 2 minutes or until translucent. Add the jalapeno and spinach and cook for 1 minute or until spinach is wilted. Pour the eggs over the vegetables. Add salt and pepper to mixture. Cook eggs for 3 to 4 minutes or until desired doneness. Remove from heat.
  4. Top the four tortillas with the reserved egg mixture. Add corn, queso fresco and dash with hot sauce (optional).
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Dairy-Free Strawberry Chocolate Chip Ice Cream

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Looking for a sweet and satisfying dairy free dessert? Look no further, this Strawberry Chocolate Chip Ice Cream will knock your socks off!

Strawberry Chocolate Chip Ice Cream_dairy free

Dairy-Free Strawberry Chocolate Chip Ice Cream
Servings
6
Servings
6
Dairy-Free Strawberry Chocolate Chip Ice Cream
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a high powered blender mix together coconut milk, banana, half the strawberries, sugar, vanilla, salt and ice. Start on low speed but quickly get to high speed. Mix on high speed for 1 to 2 minutes. Pour mixture into a glass or stainless bowl, fold in remaining strawberries and chocolate chips. Freeze for several hours or until set.
  2. Set out for 15-20 minutes to soften before serving.
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White Chicken Stew with Homemade Tortilla Chips

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Cold or warm weather, I love my soup, stew and chili recipes! And I'm always busy creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.

This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.

Get the recipe below. And if you're looking to jump-start your healthy eating, join me for a quick and simple 5-Day Detox!

White Chicken Stew_overhead

Chicken Stew Single Bowl 1200x1200

WhiteChickenStew_Insta

White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a Dutch oven, heat the oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for approximately 5 minutes or until the onion is translucent. Add salt and pepper.
  2. Add the yellow pepper, jalapeño, Anaheim pepper, and green chilies and cook an additional 3-5 minutes. Add the broth, beans and kale. Bring to a boil, reduce the heat, and simmer for 25 minutes, or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, preheat the oven to 400°F. Arrange the tortillas on a baking sheet. Bake for 2-4 minutes, or until crisp
  4. Ladle the stew into bowls and top with crumbled tortilla chips.
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