My easy weeknight meal May 2016 edition !
Since May 2015, I’ve been sharing my take on Asian-inspired Paleo recipes with folks here on the site. Some of the recipes are meant to provide inspiration and others are practical recipes that are aimed to help your family eat better while starting out on Paleo.
And this week, I am sharing the answer to a common question I receive from the IHeartUmami community – What’s the No. 1 dish I make during the work week when time is limited ?
I love this question because like many of you I work 50-plus hours per week and spend hours commuting to work daily. Cooking is the last thing I want to be bothered with after a long day at work.
But I also hate the feeling of having to compromise my meal time with family, or serving not-so-great takeout food. And frankly speaking, they taste pretty much the same after a while and the quality almost always can’t compete with that of homemade meals.
To solve the problem, I thought of sharing what Nate and I have during the workweek, using what’s available to us in current season in the northeast America.
On top of that, I share a few spices that I love using that are not only great at boosting flavors but which also help speed up metabolism and burn calories. Sound too good to be true ?
Watch the quick video I’ve prepared for you below and learn how I systematically use limited time to prepare this quick, easy, and nutritious dinner in under 30 mins.
And if you are interested about the benefits of each spice I use in the video, scroll down the page to read more.
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Spices that help you burn calories and increase metabolism:
Ginger: Ginger is a common ingredient in Asian cuisine. It helps regulate cholesterol, boost immune system, and acts as an anti-inflammatory agent that helps reduce joint inflammatory. (Source 1) (Source 2) (Source 3)
Chili pepper/powder: I’ve always loved using chili powder but do you know that chili pepper/powder can help breakdown fat and assist in weight loss? Check out these articles here (Source 1) (Source 2)
Garam masala : The word garam means hot in Hindi. There are many variation of this particular masala blend but in general it consists of cumin, cardamon, black pepper, and coriander. This spice is widely used in India mainly in savory dishes. It helps fighting disease, promoting weight loss, lowering blood-sugar levels, and fighting bad breath. (Source 1) (Source 2)
- 1 tbsp Turmeric powder
- ½ tbsp Ginger powder
- 1 tbsp Garam masala powder
- 1 tsp Garlic powder (optional)
- 1 ½ tbsp Yellow curry powder:
- 1 tsp Sea salt
- ½ tsp fresh ground black pepper
- 1 ½ tbsp Olive oil
- 2 ½ tbsp unsweetened coconut yogurt (alt. Unsweetened greek yogurt if you aren’t sensitive to dairy)
- Ghee butter (optional. You can mix it in while the chicken is cooking in the oven or mix it in right after the chicken is out of the oven).
- Sea salt to taste with 2 tbsp olive oil
- Fresh mixed herbs (optional)
- Dressing: ½ fresh lemon juice + 1 ½ tbsp olive oil + sea salt to taste
- 1 avocado (or add bacon if you like!)
- Chicken: dice the chicken into smaller chunks. Season evenly with ingredients under “Chicken spices”.
- Yam: wash the yam. Slice in half or you can dice them into smaller chunks. Season with sea salt olive oil, and fresh herbs (optional).
- Bake the chicken and yam in the oven over 430 F for about 15 mins. Flip the chicken and yam after 15 mins to bake the other side in the oven for an additional 10-12 mins over 420 F degree.
- While the yam and chicken are in the oven, wash the kale and tear the leaves into smaller pieces. Season with lemon juice, olive oil, sea salt, and add 1 sliced avocado.
- Before serving, taste the kale salad again to see if more lemon juice or sea salt is needed.