color series – Gabriela Maria

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I’ve officially relocated for my new job role! Although I didn’t do much of the packing, it was a bit exhausting seeing how much stuff I have and imagining where it would all go in the new apartment. Thankfully, most items have found their place. There are a few things to put away still, but it’s coming together nicely. The kitchen was my biggest challenge! I was worried there wouldn’t be enough cabinet space for all the kitchen equipment, but thankfully the pantry is quite large, so I was able to keep some things in there.

I’m now living in a state and a city that I’ve never been in before. I was a little nervous at first and didn’t know what to expect, but the area has really grown on me, and I like it a lot. I’m excited to be somewhere new!

Although it was beautiful for my move and a few days after, the rest of the week was cloudy, rainy and cold. So, for April, I thought I’d bring a little color back with my Color Series! For April, we’re doing the color Yellow using a bit of turmeric!

Some suggested health benefits of turmeric include reducing inflammation and neutralizing free radicals in the body.
PULLED FROM CLEVELAND CLINIC

There are 3 aspects to most of my meals: the base, the veggies, and the protein. For the veggies this week, I diced up yellow bell pepper and yellow squash and sauteed them. Check out the recipe below to bring a little yellow to your meals!

Product Recommendations:

I use large reusable storage bags which are great for marinades and cutting down on waste – Stasher 1/2 Gallon Bags

Yellow Rice with Lemon Garlic Chicken

Rice Recipe List:

2 cups long grain white rice
2 tbsp butter
1 small/medium onion, diced
1 tbsp minced garlic (4 cloves)
1 tsp turmeric powder
3 cups vegetable stock
salt and pepper to taste
parsley to garnish

Chicken Recipe List:

1 pack boneless, skinless, chicken breast
1 lemon
1 tbsp minced garlic (4 cloves)
1-2 tbsp olive oil

Rice Recipe Directions:

Rinse rice until water runs clear
Melt butter in pot over medium heat. Sauté onion and garlic until fragrant (1-2 minutes).
Add turmeric powder and combine. Stir in rice until lightly toasted and well coated.
Mix in vegetable stock, salt, and pepper, and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.
Remove from heat and allow to cool for 5 minutes before fluffing. Add parsley to garnish.

Lemon Garlic Chicken Directions:

Cut chicken into 1-inch cubes
- If breasts are thick, slice in half to thin
Slice lemon into 4 wedges
In 1/2-gallon bag, add chicken, lemon juice, lemon wedges, olive oil, garlic.
Allow to marinate for 1-hour minimum. Then cook.

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Today is the last post from what has been a very fun February Color Series! Next week I’ll do a regular recipe, and from there we’ll be transitioning into March for the color green!

This was a great side salad to pair with lunch or dinner, and was delicious both cold and warmed up. Prep work was the longest part of making this dish, but overall it was very quick and easy. Save yourself time and purchase pre-sliced roasted red bell peppers!

Red Tomato Salad

Recipe List:

1 small or 1/2 medium onion, sliced thin
3 Roma tomatoes
1 thin jar or 1/2 a large jar of roasted red bell peppers, sliced
3 large purple carrots, halved and sliced thin
Basil
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper to taste

Recipe Directions:

Prep onion, tomatoes, roasted red bell peppers, and purple carrots
Mix veggies with basil, balsamic vinegar, olive oil, and salt and pepper
Serve!

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