Moroccan Recipe: Sneak in Vegetables

This recipe is simple, and so tasty. I advise many of my clients, and not just the ones on a weight loss journey mind you, to substitute at least half of their starch or grain (i.e. rice, potatoes, breads, etc.) for a vegetable.

The main reason being that vegetables have a higher nutrient density than their grainy counterparts, and the vast majority of Americans aren't getting enough.

This is a great recipe to try for the grain for vegetable substitution!

Now, I am in no way condoning cutting whole grains and potatoes out of your diet as many fad diets have made us believe is healthy, but the processed versions on the other hand, we can definitely live without.

Back to the point, by using spices to add amazing flavor to your food (in this case carrots, red peppers, chickpeas, and/or acorn squash), you will not miss the starch or grain you limited.

​There are several cultures around the world who have mastered this, one being the Moroccan culture, and Mediterranean region in general.  Furthermore, if you are on a vegan diet, omit the coconut yogurt topping and chicken and you are all set!

Ingredients

• Tomato Sauce (15 oz. can)
• 1/2 cup Vegetable or Chicken Stock
• Carrots (chopped, 2-4 depending on size) 
• Chickpeas (15 oz. can)
• Red Pepper (chopped)
• Quinoa 
• Onion (diced)
• Garlic (1 Tbsp, minced)
• Chicken (optional)
• Greek Yogurt (optional)
• Coconut or Olive Oil
• Spices:
  • Turmeric (1/2 Tbsp)
  • Paprika (1/2 Tbsp)
  • Cinnamon (3/4 Tbsp)
  • Salt (to taste)
  • Pepper (to taste)

I spy something that does not belong! :)

Optional substitution: Acorn squash is in season right now; thus, a bit cheaper at the store! This is a great add in or substitution for the quinoa.

Directions

1. Warn your dinner guests or family that this is going to be the best thing they've tasted in awhile. 
2. Heat a deep skillet and add oil, garlic, onions, and chicken breast. Sautée until onions are translucent and chicken is browned on both sides, about 4 minutes. 
3. Add vegetable or chicken stock, tomato sauce, carrots, and spices. Cover and let simmer on low heat for 45-60 minutes. The chicken should be shredded, carrots soft, flavors mixed together, and kitchen smelling bomb. 
4. Put your quinoa on (cook time ~15 minutes) and add chickpeas and red peppers to your simmering goodness in the skillet.
5. Melt a tbsp of coconut oil in the microwave and stir in a cup of greek yogurt. Viola, coconut yogurt for topping. 
6. You can stir in your quinoa so it soaks up any of the extra liquid in the skillet, or just serve separately. Enjoy!!

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