4746
½ medium bunch kale,
stems removed
¼ cup fresh basil
1 large clove garlic
¼ cup roasted unsalted
sunflower seeds
2 tablespoons Parmesan cheese
Zest and juice of ½ lemon
¼ cup olive oil, plus
more as needed
Salt, to taste
Ground black pepper, to taste
1 Bring 4 quarts salted water to a boil. Blanch kale leaves for 30 seconds
and upon removal, immediately plunge into ice water. Squeeze kale
leaves dry.
2 Add kale, basil, garlic, sunflower seeds, Parmesan cheese, lemon juice
and zest, olive oil, and a pinch of salt and pepper to the 40-ounce
Master Prep Bowl.
3 PULSE until desired pesto consistency is achieved. Add more oil
if needed.
DO NOT BLEND HOT INGREDIENTS.
Kale & Sunflower Seed Pesto
PREP TIME: 25 minutes COOK TIME: 30 minutes MAKES: 2 cups
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
SOUPS/SIDES/ENTRÉES
SOUPS/SIDES/ENTRÉES
Peanut Sauce
¾ cup coconut milk
1 tablespoon soy sauce
½ teaspoon fish sauce
½ teaspoon red pepper flakes
1 tablespoon peanut butter
½ tablespoon lime juice
1 tablespoon light brown sugar
Mix-Ins
½ small onion, peeled, cut in 1-inch chunks
¾ cup broccoli florets, cut in 1-inch pieces
½ cup carrots, peeled, cut in 1-inch pieces
½ pound uncooked chicken breast, cut in 1-inch pieces
½ cup sliced shiitake mushrooms
Brown rice, cooked, for serving
Fresh basil, chopped, for garnish
1 Place all ingredients for peanut sauce into the
40-ounce Master Prep Bowl.
2 Blend for 5 seconds.
3 Leave sauce in bowl. Add onion, broccoli, carrots,
and chicken breast to the bowl.
4 PULSE 7 times.
5 Transfer mixture to a skillet and sauté over medium
heat until chicken is cooked through and vegetables
are tender, about 5 minutes.
6 Add mushrooms to skillet and cook until tender,
about 2 minutes.
7 Serve over brown rice and top with fresh basil.
Thai Chicken Stir-Fry
PREP TIME: 10 minutes COOK TIME: 7 minutes MAKES: 2 servings
CONTAINER: 40-ounce Master Prep® Bowl
DirectionsIngredients
To Next Page
Loading...
