Sesame Mustard Greens with Tuna

Mustard greens are just one of those things I don't buy very often.  I absolutely love them, but I never think to buy them.  A few days ago I promised myself that I was going to add more cruciferous and dark leafy vegetables into my diet.  Mustard greens have wonderful health benefits such as lowering cholesterol and protecting against cancer (read more about them here). They are in the same family as collard greens and kale, but taste a bit more peppery than the two.  I love to saute them and, in this simple dish, I added a dash of sesame oil and tuna for a quick lunch.  If you want them as a side, you can simply saute them with a little garlic and olive oil.  Enjoy.

A tasty lunch in less than 10 minutes!

Ingredients (serves 2):
1 bunch mustard greens, washed, trimmed, and cut into 1" strips
2 cans albacore water packed tuna (low sodium best)
2tsp minced garlic
2tbs sesame oil
sea salt to taste

Directions:
1. Heat sesame oil over medium high heat in a large pan.  Add garlic and stir for about a minute.  Add mustard greens and stir occasionally until wilted, about 5 minutes.
2. Drain your tuna and add to the pan.  Stir well.  When heated through, drizzle the other tbs of sesame oil over the dish and toss lightly.  Season with salt to taste.  Serve warm.

Nutritional Information:
1 serving = 1/2 of the dish
Calories: 270
Protein: 32g
Carbs: 3g
Fat: 12g
Sodium ~ 200mg

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Chicken Almond Soup with Butternut Squash and Mustard Greens

This is the perfect fall soup:  It's full of hearty vegetables and chicken pieces.  It even tastes a little creamy thanks to the almond butter and almond milk in the broth.  Who says comfort food can't be healthy?

Warm, rich and delicious:  the perfect end to a cold day!

 Ingredients:
2 yellow or sweet onions, diced
1tbs macadamia nut oil (or other oil of your choosing)

3 garlic cloves, minced
2tbs fresh minced ginger
2tsp lemon grass
2 quarts chicken stock, gluten free
6 boneless, skinless chicken thighs, cut into 1" chunks
1 bunch mustard greens, washed well and cut into 1" strips
1/2 of a large butternut squash, peeled, seeded and cut into 1" chunks
3 zucchini, washed, cut in half and then sliced into 1" pieces
1/2c raw unsalted creamy almond butter
1/2c unsweetened original almond milk
1 lime, juiced

Directions:
1. In a large soup pot over medium high heat, saute onion with garlic, ginger and lemon grass until beginning to brown. 
2. Add chicken stock and chicken and bring to a boil.  Turn the heat to medium low, cover, and cook about 20 minutes.
3. Add in greens, squash, and zucchini and cook another 20 minutes or until veggies are tender.
4. Take out about 1/2c of broth and mix it with the almond butter.  Pour the mixture back into the soup.  Add the almond milk and the lime juice and turn off the heat.  Stir well and adjust seasonings if needed.  Ladle into bowls and enjoy!