Chicken, Kidney Beans and Spinach with tomatoes over Brown Rice Pasta

This one is awesome. It’s QUICK, it’s EASY, it’s ORGANIC, it’s LOWFAT, it’s LOW CARB, it’s DELICIOUS

Chicken, Kidney Beans and Spinach with tomatoes over Brown Rice Pasta

1/2 red onion~ diced
3 cloves garlic~minced
2 tbsp. grapeseed oil
1/2 can diced tomatoes
2 skinless boneless chicken breast- diced into 1/2 inch cubes
4 cups baby spinach
sea salt & pepper to taste
cayenne pepper to taste
1/2 pound brown rice pasta



In a frying pan, heat up your grapeseed oil over medium heat. Add the garlic and onions. Saute until golden brown.
Add kidney beans, and spices and saute for 5 more minutes over low heat. Next add the diced tomatoes and simmer on low heat for 3-4 minutes, until tomatoes look hot. Add the chicken, mix well and simmer with cover on top- 10 minutes. Meanwhile you have a pot of water boiling for the pasta.
Once pasta is half way cooked, add the baby spinach to the chicken, turn OFF heat and cover.
Once pasta is cooked, strain it and put back in the pot. Mix the wilted spinach around into the chicken.
Place pasta on a plate, and add the chicken mixture on top.


I wasn’t in the mood for that… so I made a fabulous salad with some Tempeh and my Mary’s Gone Crackers.


1 head romaine lettuce
1 small container sprouts
4 cups arugula
1 package beets
10 small orage tomatoes
3 tbsp diced red onions
1/2 cup kidney beans
10 kalamata olives
3 tbsp flax oil
3 tbsp red wine vinegar

I shared this with Mario, but I had about 80% of it! I added about 6 oz of tempeh to my plate and one serving of MGC- which is about 13 crackers. DELISH!