In this little transitional time between leaving winter and starting the spring, it can be hard to know what to be eating if you’re being a good little weather + seasonally dependent eater [which you are; if you’re reading this post. Maybe you didn’t even realize it, but you are if you follow the weekly recipes I post. Congratulations, you healthy little rockstar, you.]
It’s confusing, I know.
Especially for us Seattlites. 70 + sunny degrees one day and 50 + rainy the next. You just gotta roll with it. But what about planning for a week like that?
Solution: dishes that can easily work for both kind of days.
With a few tweaks can be served warm & toasty OR crisp & refreshing.
One of the easiest things I tell my private coaching clients to do in the beginning of their week is to make a pot with something hearty as a base– beans and meat, quinoa and lentils, lentils and organic sausage, etc. Then add broth and whatever veggies and fresh herbs/spices they want.
The first day, you have an awesome soup.
The second day, you can have soup again with some different toppings (avocado, added quinoa, extra fresh or cooked veggies, fresh herbs, etc) or you can drain the soup liquid off and add the good stuff on top of salad greens for an easy and very packable lunch. And since it’s so moist, you don’t really need much dressing.
Third day, that same dish can be wrapped in organic corn tortillas, served over brown rice/quinoa, sauteed greens or with some fresh parmesan cheese if you’re feeling fancy .
Cook once, eat thrice.
White Bean Chicken Chili Verde
2 medium organic chicken breasts, or 4 thinly cut chicken breasts
1 medium jar green salsa (also known as salsa verde or tomatillo sauce)
1 can green chilis
1 green pepper, chopped
1 jalepeno, seeds removed and chopped
1 onion, chopped
3 cloves garlic, chopped or crushed
2 cups pre-soaked white northern beans (dried) or 3 cans white northern beans, rinsed and drained
1 carton organic chicken/vegetable broth or 2 cups water
1. Preheat oven to 400. On a lined baking sheet or in a shallow glass baking dish, place the raw chicken breasts. Rub with a tiny amount of olive oil and sprinkle with sea salt and pepper and bake for 10-15 mins until cooked through (depending on the thickness of the meat. I always cut into the center to test it).
2. In the meantime, a large soup pot, add chopped onion and garlic and sauté on low heat until the onions are clear and fragrant (approximately 3-5 minutes). Add the jalepeno and green pepper and sauté for another 3-4 minutes. Add beans, green salsa and water/broth, stir and cover.
3. Turn the heat up. Once boiling, reduce heat to back to a simmer. When the chicken is done, remove from oven, shred into pieces and add into the soup.
Garnish with chopped cilantro or parsley and avocado.