1/15/2014 Meals + Spicy Chicken and Eggplant Recipe

Today’s meals:

Breakfast: Another “sleep-in” morning – didn’t get to the gym until 7 and ate at Whole Foods.  3 eggs, 1 italian sausage, Allegro chai tea.

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Lunch: Pork/Shrimp Thai Soup

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Dinner1 oz sprouted pecans + Spicy Chicken and Eggplant

Servings: 1
Prep Time: 5 min
Cook Time: 15 min

Ingredients:

  • 1 6 oz chicken breast, cut into small cubes
  • 1/2 T macadamia nut oil
  • 1 c eggplant, cut into small cubes
  • 1/4 tsp salt
  • 1/2 T sesame seeds (I used mixed black and tan sesame seeds)
  • 1 clove garlic
  • 1/8 tsp each cumin, turmeric, ground ancho powder, paprika, ground mustard
  • pinch each oregano, cayenne, chipotle powder

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Directions:

(1) Brown the chicken on all sides, about 10 min.  Add salt.  Make sure the chicken is cooked all the way through before moving on to step 2.

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(2) Add the 1/2 T oil and the eggplant and cook for 1 min.

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(3) Add the spices and the garlic, and cook for an additional 5 min.  I usually mix all the spices together first, but you can also sprinkle directly onto the chicken and eggplant.

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(4)  Serve hot.  You can garnish with cilantro and parsley (I was out, but they add a hint of freshness to the dish that works well).

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