New Year, New Recipe
Kindy (http://thechicpeacateringco.blogspot.com/) is back with us this month with a delicious dish that will comfort you on those cold nights!
Greetings of a Happy New Year filled with enlightenment, new experiences and peace. I hope you all had a wonderful holiday season!
I am currently on day 4 of
a 14 day cleanse, so today I bring you an extremely simple but flavorful dish
that is cleanse friendly. This one
is great to make ahead of time and have on hand for lunch or dinner.
Rotisserie chicken with roasted sweet potatoes
& green peas
Ingredients:
1 rotisserie chicken
1 large sweet potato,
cubed
1 small bag of frozen
sweet green peas
2T really nice butter
(I used Kate’s, which is amazing!)
Bragg’s amino acids
Extra virgin olive oil
Kosher or Sea salt
Freshly cracked black
pepper
Method:
Pre-heat oven to 425
degrees and line a baking sheet with parchment paper.
Wash and cut your sweet
potatoes (skin on, if organic) into cubes.
Place the cubed sweet
potatoes on the baking dish and drizzle olive oil over them, adding salt and
pepper. Place the sweet potatoes in the oven until they are toasty and tender.
In a medium sized pot,
add your bag of frozen peas, a tiny bit of water and butter and cover with lid
at a medium-low heat.
Take your rotisserie
chicken and pull apart the meat from the bone, putting aside the carcass to
make chicken stock.
Add the chicken to the
peas along with as much Bragg’s amino acids as your heart desires (I used a
couple of squeezes in mine and it was a perfect blend with the butter!).
When the sweet potatoes
are finished, add them to the pot, mix together and add your salt & pepper
to taste.
Very simple, very
nourishing and very delicious.
Please enjoy and remember to eat slowly, and appreciate what is going
into your body.
Good luck to all of you
who are taking on cleanses, diets and other resolutions and most importantly,
remember to treat your bodies well.
Namaste.
Kindy Girdley
Hello! My name is Kindy Girdley. I live in Nashville TN and have a personal chef and catering company.
I began cooking at a very young age as assistants to my parents and grandmothers. I enjoyed everything from planting and picking to cooking food right from our garden! You just can’t beat that kind of freshness. I am originally from Indiana and I remember traveling with my parents to our Kentucky property they rented out to a cattle farmer. They were able to use the land for a minimal price and we received local free range beef in exchange. Only in the last few years have I remembered how important it is to keep my ingredients as local as possible. Not only to lower my carbon footprint and for better health, but also to help support our local farmers and communities. Cooking has always been and still is my favorite creative outlet.





