Chicken & Veggie Fried Quinoa

I’ve been seeing Quinoa every where but I’ve been hesitant to try it. So I forced myself out of my comfort zone and picked some up at the grocery store. This small experience, further instilled the fact that trying new things can really be a great thing. Now onto the recipe.


4 Boneless Chicken Thighs
1 Cup of Quinoa
1/2 Cup of chicken stock
1 Cup of finely chopped carrots
1 Bag of frozen peas
2 eggs
4 cloves of crushed garlic
4 tsp of finely chopped
4 tsp of finely chopped basil
2 green onions finely chopped
1/2 Cup of frozen red, yellow and green peppers ( fresh if you prefer)
1/3 cup of amino acid ( or low sodium soy sauce)
1/3 Cup of Toasted Sesame Oil
1/4 tsp of cumin, onion powder, garlic powder and black pepper
Grapeseed oil or oil of choice

Cook your Quinoa according to package directions. Cook at 30 minutes prior to preparing your meal. (please note I use a 1Cup of Chicken Stock and 1 Cup of water an add 2 tsp of Cilantro, Basil and 2 crushed garlic cloves at the start of the simmering process). I like to flavor eveey element of my dish.

Next season your chicken on both sides with the cumin, onion powder, garlic powder and black pepper.

In a large pan on medium heat drizzle a few tsp of oil to pan sear your chicken thighs. Once fully cooked remove the chicken, allow it to cool and cut into small bite size pieces and set aside.

Clean your pan, so that you can scramble the eggs. Once cooked set aside in a bowl.

Now add a little oil to your pan. Add your peas, peppers, carrots, 2 tsp of basil, cilantro, garlic. Once fully cooked add your chicken, eggs, quinoa and green onions. Get everything evenly combined.  Remove from the heat add your amino acid and sesame oil and mix to get everything evenly coated and distributed.

Now it’s time to enjoy your hard work.


Until Next Time,



Crock Pot Asian Inspired Sticky Wings

Hello all,

So this recipe is perfect for those times when you forget to unthaw your food……but you have an idea for a great dish. This is exactly how this dish came about.


1/3 cup honey
1/3 cup brown sugar
1/3 cup balsamic vinegar
1/3 cup amini acid (or low sodium soy sauce)
3 garlic cloves, minced
1 teaspoon ginger
1 teaspoon sriracha (or your favorite hot sauce)
black pepper
15-20 chicken wings
1 tablespoon cornstarch
sesame seeds



In a sauce pan add the honey, brown sugar, balsamic vinegar, amino acid, garlic, ginger, sriracha and black pepper to taste. Bring the mix to a boil, then lower the temperature and simmer for 5 minutes (until the sugar dissolves). Remove from heat and allow to cool for a 2 minutes.

Place the chicken into the crock pot. Pour the sauce over the chicken and move the chicken around so that it is completely coated with sauce. Put the lid on and cook on high for 5 hours if using frozen chicken and 4 hours if your chicken is unthawed. Flip chicken a couple of times during the cooking process.

Once finished cooking, remove the chicken and place in a medium bowl. Now in a small bowl, mix together the cornstarch and 2 TBS of the liquid from the crock pot, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the crock pot and let cook for about 10 minutes (or until the sauce starts to thicken up). Just before serving, sprinkle with sesame seeds.