Ad the coconut oil, onion, and garlic to stove top and saute. I had left over chicken breast that I chopped up. I added that to the saute and then added all of the pasta noodles and on medium heat cook for about 5 minutes or until noodles are soft. Once noodles have softened I try to drain some of the water. I then add the coconut cream, cherry tomatoes, bacon and seasonings. Let simmer for another 5 minutes. Shredded manchego cheese is great on top!
This is such an easy healthy alternative for a quick lunch on the go as long as you have the ingredients at hand. Recently I have gone completely gluten and dairy free so we have had to become creative.
You will need a mason jar with a lid.
At the bottom I put the dressing I made. I blended an Avacado, 4 tablespoons olive oil, one line squeezed, handful cilantro, slice of jalapeno (optional), one garlic clove and added salt and pepper. Then once it's blended you can add more olive oil and keep blending until you get the consistency you like.
Here's the rest of ingredients in order in this jar:
Chicken breast chopped up
Chopped up bell pepper
Chopped up carrot
Then you put lid on and put in the fridge.
When ready to eat you shake it all up in jar and can pour onto a plate or eat out of jar.
Lisia, as you may have guessed is Dr. Austin's wife, she runs the Sanford kitchen and is responsible for keeping Dr. Austin healthy. Lisia is a certified group exercise instructor and personal trainer. She owned and operated one of the best gym's in Dallas. She gives presentations on anti-aging, raising healthy families, making healthy shopping decisions, and gives cooking classes. She has studied at the Clayton College of Natural Health and is currently studying at the Institute for Integrative Nutrition. Check here for recipe ideas, natural beauty tips, Lisia's favorite products, natural treatments and remedies for your family.
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