Month: October 2020

PF Kitchen: Teriyaki Chicken Cauliflower Rice Bowl

INGREDIENTS: 1T reduced sodium soy sauce (or coconut aminos) 1 tsp maple syrup 1 clove garlic, minced ¼ tsp ginger, minced ¼ tsp cornstarch ¼ tsp freshly ground black pepper 1 cup broccoli floret 2 cups cauliflower florets (or premade cauliflower rice) 1 boneless, skinless organic chicken breast, sliced into 1/2 pieces ¼ tsp sea salt ¼ …

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PF Kitchen: Colorful Chicken Stir-fry

INGREDIENTS: 2T roasted sesame oil, divided 2 boneless, skinless organic chicken breasts, cut into 1/4-inch strips 2 sweet potatoes, peeled & cut into ribbons (Trader Joe’s has these precut for you in the salad section) 1 large purple onion, thinly sliced 1 turnip, peeled and thinly sliced 1 carrot, peeled and thinly sliced 1T fresh …

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Pf Kitchen: Four Ingredient Healthy Pumpkin Pancakes

INGREDIENTS: 1 organic egg 1/4 cup canned pumpkin 2T flour (all purpose, wheat, almond, oat, gluten-free –any flour will work, I used oat flour for nutrition info) 1/4 tsp pumpkin pie spice (adjust to taste) Optional add-ins: chia or flaxseeds, nut butter, chocolate chips, bananas, blueberries PREPARATION: Whisk the egg and then add the flour, pumpkin, and pumpkin …

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PF Kitchen: Crockpot White Chicken Chili

INGREDIENTS: 1 1/4 pounds boneless skinless organic chicken breasts 4 cups low-sodium chicken stock  2 cans reduced-sodium white beans – (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained 2 cans diced green chiles – (4.5-ounce cans) 3 cloves garlic, minced 1 small yellow onion, finely diced 2 tsp ground cumin 1 tsp dried oregano 1/2 tsp kosher salt 1/4 tsp cayenne pepper 1/4 cup fresh cilantro, chopped Fresh lime wedges …

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