Gather all ingredients and equipment.
Place the chicken breast between two pieces of cling wrap.
Gently pound the thick end of the chicken breast with a meat mallet or the bottom of a small skillet until it is uniform thickness (about 1/2 inch thick).
Cut into strips about 1/2 inch wide.
Place the breadcrumbs, parmesan, garlic powder, onion powder, salt, and pepper in a bowl and toss gently until well blended.
Place the egg in a second bowl and whisk until frothy.
Place the flour in a third bowl.
Place a cookie sheet or large skillet in the oven and preheat to 400°F.
When the oven is hot, dredge the chicken strips in the flour until well coated.
Transfer the floured chicken to the egg and toss gently to coat.
Next, place the chicken in the bowl with the breadcrumbs and toss to coat. Press the breadcrumbs onto the chicken strips.
Place on the cookie sheet and bake for 15 to 20 minutes. Turn every five minutes.
Serve with dipping sauce.
Place the water in a saucepan and bring to a boil.
Add the brown rice, stir, and reduce to a simmer.
Partially cover the pan and cook for 40 minutes or until rice is tender and the water is fully absorbed.
Fluff with a fork when finished.
While the rice is cooking, place a medium sized pot over medium-high heat.
Add the oil.
Once hot, add the onion, celery, green pepper, sausage, thyme, hot sauce, cayenne, salt, and pepper.
Cook until vegetables are soft, about 5 to 7 minutes. Stir frequently.
Add the garlic and cook for another 1 to 2 minutes. Stir frequently.
Add the beans, stock, and bay leaves.
Reduce the heat to medium-low and simmer for 15 to 20 minutes to thicken.
If you prefer a creamy texture, mash some of the beans with a potato masher or whisk.
Serve over hot brown rice.
Gather all ingredients and equipment.
Toss the tomatoes, cucumbers, and onion together in a large bowl with the dressing.
Gather all ingredients and equipment.
Place the dates, pecans and 2/3 cup of the coconut in a food processor or blender.
Blend together until mixture forms a paste.
Remove from the food processor and shape into 17 balls, about 1 tablespoon each.
Roll the balls in the remaining coconut.
Serve.
Gather all ingredients and equipment.
Heat large saute pan over medium heat with canola oil.
Season the flank steak on both sides with salt and pepper and add the steak to the hot pan. Sear the steak on either side until golden brown, about 3-4 minutes per side.
Remove the steak from the pan after searing and allow to rest for 10 minutes.
While steak is resting, add the onion and mushrooms and sauté the vegetables for 5 – 8 minutes or until the mushrooms and onions start to turn golden brown.
Add the garlic and sauté for an additional 1 -2 minutes. Evenly coat the vegetables by dusting them with the flour and stir well.
Add the red wine and use the wooden spoon to scrape any brown bits from the bottom of the pan. Immediately add the stock, water, and thyme.
Slice steak against the grain and add back to the pan with the vegetables. Bring the liquid to a boil then reduce it to a simmer. Simmer the liquid for 12-15 minutes, until thickened.
While the sauce is simmering, fill a pot with 4 to 6 quarts of water and place on burner to boil.
When the water boils, add the pasta and cook until al dente (per package directions). Strain.
When the sauce is thickened, remove the pan with the sauce from the heat. Add the mustard and yogurt. Stir vigorously so the ingredients become fully incorporated.
Toss noodles into the sauce and serve.
