FAVORITE HEALTHY RECIPE EVER

So I took this from Anupy Singla's the Indian Slow Cooker - she has a ton of recipes that are legume/lentil oriented. I personally love the spice but you can cut out the chilis if it's too much.

This is pretty good to take to a potluck as it's soy-free, wheat-free, dairy-free, vegan, and the main ingredient is very inexpensive. I took it to one potluck and people started combining their portions with another lady's cheesy artichoke dip. Yummmmm.

Green and red lentils work too if black are unavailable.


*Cooks in 8 hours
*Makes 14 cups (lentils expand like crazy)

3 cups whole dried black lentils with skin, washed and sorted
1 medium yellow or red onion, peeled and quartered
1 2-inch piece ginger, peeled and roughly chopped
4 cloves garlic, peeled
4-6 thai, serrano, or cayenne chiles, stemmed, seeded* and chopped
2 bunches cilantro, (should yield 2 cups) washed and chopped, divided
1 tablespoon ground cumin
1 tables ground coriander
1 tablespoon garam masala
1 heaping tablespoon sea salt
1 teaspoon turmeric
1 teaspoon (or maybe a little more if you like it spicy) red chile powder
12 cups water
1 teaspoon mustard oil (optional)


For garnish (optional):
Heavy whipping cream or yogurt
A pat of butter
Chopped onions
Chopped tomatoes

In a food processor, grind onion, ginger, garlic, green chilis, and 1 cup cilantro
Combine lentils, onion mixture, along with cumin, coriander, garam masala, sea salt, turmeric, red chili powder, and water
Cook on high for 4 hours, then add mustard oil, if desired
Cook another 4 hours
Mix in remaining cilantro and cream or yogurt, if desired.
Serve with butter, onions, tomatoes, rice, roti, or naan, if desired.

*Seed the chilis or OMG your tongue will go numb.

Credit Anupy Singla's "the Indian Slow Cooker"

EmilyBites.com - creamy chicken and rice soup. 400 calories for 2 cups and soooo yummy!!

http://www.theironyou.com/2014/05/chicken-shawarma-with-lime-avocado-mayo.html

This isn't proper shawarma, but I'm in an area that doesn't have any places to get shawarma, so you gotta make do.
Ingredients
Serves 4

Chicken

1 lb / 453 gr free-range organic chicken breast, cut into 3-inch strips
2 tablespoons olive oil
2 tablespoons lemon juice
¾ teaspoon fine grain sea salt
3 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground coriander

Lime Avocado Mayo

1 ripe avocado
2 tablespoons mayo (make your own paleo mayo with this recipe)
2 tablespoons plain Greek yogurt
Juice of one lime
¼ teaspoon fine grain sea salt

Ground black pepper to taste

Directions

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).
In a bowl whisk olive oil, lemon juice, garlic, salt, curry powder, cumin and coriander until combined.
In a shallow sealable container or in a large Ziploc bag, combine chicken strips and marinade.
Cover or seal and marinate at room temperature for at least 20 minutes.
In the meantime make the avocado mayo. In a bowl mash the avocado until smooth. Add mayo, Greek yogurt, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.
Remove the chicken from the marinade and grill until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear (if you want you can skewer chicken strips onto bamboo sticks that have been soaked in water for 5 minutes.)

Nutrition facts

One serving (dressed with avocado mayo) yields 412 calories, 28 grams of fat, 5 grams of carbs and 35 grams of protein.