Day 3: Better than take out orange chicken bowl (BW)

R Farrell

Instant Loss Cookbook (Day 3)

2 tablespoons avocado oil

1 pound boneless, Skinless chicken breast, cut into bite-size pieces

1 small onion, diced

1 teaspoon sea salt

½ teaspoon black pepper

¼ Teaspoon red pepper flakes

½ Cup quinoa, rinsed and drained

½ Cup chicken broth, homemade or store-bought

Orange ginger dressing (Recipe follows)

¼Cup chopped green onions, optional

1 Tablespoon sesame seeds, optional

subheading: Orange ginger dressing:

2 Garlic cloves, finally chopped

¼ Cup organic raw honey

1 Teaspoon Grated orange zest

¼ Cup fresh orange juice

3 Tablespoons coconut aminos

2 Tablespoons rice vinegar

2 Tablespoons arrow root powder

½ Teaspoon grated fresh ginger

¼ Teaspoon black pepper

Please the quinoa in a pressure cooker. Add the broth, garlic powder, onion, and salt.

Place to lid on the cooker and make sure the pressure numbers in the ceiling position. Use the display panel, select the manual pressure cooker function, high pressure, and use the +/- buttons until the display reads 1 minute.

When the cooker beeps to let you know it is finished, let it naturally come down from pressure until the display reads LO: 10. Switch the pressure and I have from the ceiling to the venting position. Use caution while the steam escapes-it is hot.

Transfer the quinoa to a serving bowl and fluff with a fork. (Transferring it will stop the cooking process and prevent it from becoming mushy.) Add the bell pepper, olives, parsley, green onion, lemon juice, vinegar, and olive oil. Stir to combine, and serve.

subheading: Orange ginger dressing:

Place all the ingredients in a high-powered blender and process until smooth.

Page footer