High Protein Chipotle Bowl

January 22, 2024

WILD RICE:

Ingredients:

• 1 Cup of Wild Rice
• 12 Cups of Spring Water
• 1/4 Cup of Chopped Brown Onion
• 1 Tbsp of Chives (fresh or dried)
• Seasoning Salt (to taste)
• 4 Tbsp of Avocado Oil

Directions:

1. In a cast iron pot, combine avocado oil, brown onions, chives, and seasoning salt. Allow the onions to caramelize without burning.
2. Add 12 cups of spring water to the pot, followed by 1 cup of wild rice.
3. Cover with a lid and let the rice cook for 1-1.5 hours on medium-high heat, stirring periodically.
4. The rice is done when it's soft, and most of the water has been absorbed.

GARBANZO BEANS:

Ingredients:

• 1 Cup of Cooked Garbanzo Beans
• 1/4 Cup of Chopped Brown Onion
• 2 Cups of Spring Water
• Seasoning Salt (to taste)
• 1 Tbsp of Jerk Seasoning
• Avocado Oil

Directions:

1. Heat avocado or grapeseed oil in a cast iron pan on medium-high heat.
2. Add seasoning salt, chopped brown onions, and cooked garbanzo beans. Use a fork to smash some beans for a thicker texture.
3. Toss the beans and onions, ensuring even coating in the seasoning. Cook for 2-3 minutes.
4. Add 2 cups of spring water and 1 tbsp of Jamaican Jerk Seasoning. Cook for 10-15 minutes, stirring periodically.
5. Turn off the heat, add 2 tbsp of coconut cream, stir, and let it cool to thicken.

VEGGIE FAJITAS:

Ingredients:

• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1/2 Brown Onion
• 1 Yellow Squash
• Seasoning Salt (to taste)
• Avocado Oil

Directions:

1. Heat avocado or grapeseed oil in a cast iron pan.
2. Add bell peppers, onion, yellow squash, and seasoning salt.
3. Cook for 5 minutes on medium-high heat, stirring periodically.
4. Turn off the heat and top with fresh cilantro.

CUCUMBER SALAD:

Ingredients:

• 1 English Cucumber
• 1/2 Small Purple Onion
• 1/4 Cup Coconut Aminos
• 1/4 Cup Bruschetta
• 4 Tbsp Key Lime Juice
• 1 Handful of Curly Parsley
• 1 Tbsp Italian Seasoning
• 3-4 Tbsp Fresh Dill
• 1 Roma Tomato

OYSTER MUSHROOMS:

Ingredients:

• 2-4 Clusters of Oyster Mushrooms
• Avocado Oil
• Seasoning Salt (to taste)
• 5 tbsp of Coconut Aminos

Directions:

1. Place oyster mushrooms on a cast iron griddle or pan with avocado or grapeseed oil.
2. Apply pressure with another pan to extract excess liquid once mushrooms become juicy.
3. Add seasoning salt, flipping and applying pressure periodically.
4. Grill mushrooms, adding 5 tbsp of coconut aminos.
5. Slice mushrooms into strips after achieving desired cook.

BURRO BANANAS:

Ingredients:

• 1-2 Ripe Burro Bananas (Yellow with brown spots & soft to the touch)
• Avocado or Grapeseed Oil (enough to cover the pan)

Directions:

1. Heat oil in a pan on medium-high heat.
2. Cook ripe Burro Bananas for 3-5 minutes, flipping periodically.
   
   It may look long, but it's really not!  Enjoy!!