Not Your Average Stir Fry

cilantrochickenI’ve heard it said that you either love cilantro or you hate it. I think there’s even a cilantro haters society! Our family loves the stuff. A quick review of the fridge showed that I had chicken breasts, some cilantro and a few colorful bell peppers. I was hankering for something with a  Southwestern American feel –my favorite these days.

After my recent walnut taco experience (see previous post), I was ready to return to a more simple approach to meal preparation. I’m sure I could have done a quick internet search and found several recipe ideas, but I was in a creative mood so I made a list of what I’d need and got to work!


2 boneless chicken breasts, sliced into 1/4″ strips

2 Tablespoons coconut or olive oil

1 red bell pepper, cut into 1/2″ pieces

1 green bell pepper, cut into 1/2 ” pieces

1 orange bell pepper, cut into 1/2 ” pieces

1 cup cherry tomatoes, halved

1/2 red onion, roughly chopped

2 Tablespoons ground cumin

1 Teaspoon chili powder (or more to taste)

1/2 Teaspoon sea salt

Juice of 1/2 lime

1/2 cup chopped cilantro

1/2 avocado, sliced

Optional: 1/4 teaspoon each onion and garlic powder


Heat oil  over medium-high heat in large skillet (preferably cast iron). Add chicken and cook until no longer pink, 5-7 minutes. Add about 5 cups of the  vegetables (except avocado or cilantro), the cumin, chili powder and salt; saute until tender crisp, about 5 minutes. Stir in the lime juice and cilantro and heat through.

Check the seasoning. Garnish with avocado slices and serve with a big salad — I used the remaining stir fry vegetables in our salad. This dish would work well with beans or tofu too!

chickenstirfryand salad

Note: Remember that lists of ingredients are usually only suggestions. If you don’t have the exact items just try using what you have and create something interesting! This approach does not work for baked goods though — there’s not a lot of room for experimentation there.

Walnut Tacos

Yesterday I was having that age old dilemma…what to make for dinner.  I always ask the universe: Please just tell what to make and I’ll make it! But alas, no reply…

Then my daughter Emma sent me a link to a recipe for walnut tacos. They sounded interesting but the ingredient list was a bit too long for me. Generally I like to keep it simple.

What the heck, I thought; I have nothing else to make and I’m getting tired of grilled chicken and salad!  Plus this was a “raw” meal, something I haven’t experimented with much so I gave it a try.

The result was really tasty, and everyone at the table agreed! I must warn you in advance there are a lot of steps to this one. But if you’re in the mood and have the time, I highly recommend this alternative to traditional tacos.

The original recipe showed these served in lettuce wraps instead of whole wheat roll ups but I didn’t have any lettuce leaves big enough.  The whole wheat was good and I bet with lettuce would be even better!

These taco are very rich — I could only eat 1/2 a taco along with a big salad!

walnut tacos 2

Walnut Tacos

Walnut Taco Mix
1 ½ cup raw walnuts
1 ½  Tbsp. nama shoyu (raw, unpasteurized soy sauce)
1/4 ground chipotle pepper (or more if you like it spicy!)
1 ½  tsp. ground cumin
1 ½  tsp. extra virgin olive oil

1. Put all ingredients in a food processor and pulse just to mix. Don’t over-blend, or you will end up with walnut butter!

Cashew “Sour Cream”
½ cup raw cashews
Juice of ½ lemon
1 tsp. apple cider vinegar
5 Tbsp. water (approx.)

1. Put all ingredients except water in a high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached.

Raw Salsa
1 cup chopped cherry tomatoes
½ red bell pepper, chopped fine
½ orange or yellow bell pepper, chopped fine
½ red onion or 4 green onions, minced
¼ cup chopped cilantro
½ clove garlic, minced
Juice of ½ lime
1 tsp. raw honey
1 Tbsp. extra virgin olive oil
Pinch of sea salt

1. Whisk the garlic, lime juice, honey, olive oil and sea salt in the bottom of a bowl and set aside.
2. Cut up the veggies into rather small pieces, chop the cilantro and add everything to the dressing bowl. Fold to combine and let sit for at least 10 minutes to allow the flavors to meld.

Distribute the walnut mixture evenly between 3 tacos or more lettuce leaves. Top with home made salsa and cashew sour cream.  Roll ‘em up and enjoy!

From: MyNewRoots