Lemon Rosemary Chicken with Baked Delicata Squash

2 (4-6 oz) boneless, skinless split chicken breasts
1 tbsp soy flour
pinch of seasalt & ground pepper
1 tbsp extra virgin olive oil
1/2 cup chicken stock
2 tbs lemon juice (fresh squeezed)
2 tbsp fresh rosemary

1 delicata squash

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Start by cuttting your delicata squash in half and cleaning the seeds out. I like to poke it with a fork like a potato and put a light coat of olive oil on it, but that's just me.

Pop that in a 350 degree oven for 20 minutes. SIMPLE.

While that's getting its cook on, put your chicken in a plastic bag and meat hammer it til they're 1/4 inch thick. Sprinkle them with the soy flour, salt, and pepper.

Heat the olive oil in a skillet over medium heat. Addt he chicken and cook approximately 5 minutes until slightly brown. Flip it and cook another 3-5 minutes.

Mix chickenstock, lemon juice, and rosemary in a small bowl. Add that to the chicken and cook for 2-3 minutes. The sauce should thicken a bit.

Serve it with your squash for massive nutrition.

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Substitutions:

AS IS, this recipe is gluten free, dairy free, and egg free, which is pretty ace. It's way possible to do it with some substitutions, and it'll still be great but might not boast the same stats.

Soy flour can be substituted for... pretty much any kind of flour. If you use your all-purpose, it's not going to be gluten free, though. I've used coconut flour before, which gives it a pretty nice flavor and keeps it gluten-free. USE WHATEVER YOU GOT.


You can use other oils, too. Or butter if you're feeling really naughty. I won't judge.

Delicata squash... can be substituted for any kind of squash, really. I used acorn squash because my local mart was all out of delicata. You'll have to cook more depending on the type of squash you pick, so check it out. They're all pretty much fix and forget, no muss no fuss, so there's no harm there. If you don't like squash, substitute with halved zucchinis. Tastes just as good!

Pumpkin Pie Quinoa

It's morning, you're hungry, and you have a little time on your hands. You think to yourself, "man I could go for some oatmeal." Or maybe you're like me and you think that oatmeal is fucking nasty, so you don't say that, but either way, you want something hot and fresh and easy to make. This recipe might just hit the spot for you.
Now you might be thinking, "Quinoa for breakfast?" Well you're going to have to trust me because this shit is off the hizzy.
You need:
A package of Quinoa
4 large carrots
1 teaspoon to 1 tablespoon of cinnamon to taste. (I fucking love cinnamon)
1 tablespoon of molasses
1/3 cup of milk or soy milk
1)FIRST THINGS FIRST: get your quinoa cooking. There's nothing special about it. Follow the directions on the package. This should involve boiling some water, dumping your quinoa in, and letting it simmer, covered, until the water is gone. It's like rice.
2) While that business is going on, peel and slice your carrots into uniform pieces. Throw them into a separate pan and cover them with water. Let them simmer over medium heat until they start to get soft. (3-10 minutes depending on the size of the pieces)
3) Drain the water from the carrots and place them in a foodprocessor or blender and start blending.
4) Add cinnamon, molasses, and milk until it is very smooth. When it looks like a can of pumpkin pie filling, you know you're done.
5) Fold this mixture into your finished pot of quinoa
I topped mine with lightly toasted walnuts and trust me, it's delicious and tastes like fall. If you'll excuse me, I'm going to go have another bowl.
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SUBSTITUTIONS: Hey, I understand that you might not have everything that you need for this recipe in your kitchen. DON'T WORRY, I GOT YOU.
If you don't have the quinoa, your shitty oatmeal will probably do just fine with these other flavors. If you don't have either, you're going to have to go to the store or settle for eggs or cereal or something. OR you can just eat the puree. It tastes like pumpkin pie filling and is loaded with carroty goodness, so there's that.
If you don't have molasses, maple syrup will work. This will change the flavor and will stray from tasting like pumpkin pie (unless you eat maple pumpkin pie. I'm not judging, I'm just sayin'). As maple is a pretty common breakfast flavor, no harm no foul. Barring that, you can add a teaspoon of white or brown sugar at a time until it achieves a sweetness you find acceptable. This will be less complex and rich tasting, but we gotta do what we gotta do.
If you don't have carrots, one medium sized sweet potato should suffice. You might think this is weird, but hell you followed me when I said carrots, so trust me. Sweet potatoes are sweet and delicious and packed with nutrients. If you find them unpleasant to eat on your own, you can sneak them into your diet this way.