Yogurt Marinated Chicken
By Biji Jacob

This is Biji.

She makes the most amazing food.

Mung Bean Salad 
By: Biji Jacob


Ingredients: 3 cups sprouted mung beans; ¼ cup olive oil; ½ Tsp mustard seeds; 1 chopped red onion; 3 cloves chopped garlic; 3-4 whole chilies; ¼ cup frozen coconut; ¼ Tsp turmeric; 1 Tsp sea salt

Instructions: Sprout Mung beans overnight in water.  Sauté mustard seeds in Olive oil until seeds just begin to pop.  Add red onion, garlic and chilies, sauté 3- 4 min.  Add in mung beans then frozen shredded coconut.  Heat through over medium heat, ~5 min.  Season with salt.

Left-Over Chicken Soup

Luscious Black Lentil Soup

Taken from the NutriBullet Life Changing Cookbook


Ingredients: 3 cups vegetable stock, 2 cups water, 2 small onions chopped, 4 garlic cloves minced, 4 tomatoes roughly chopped, 1 tsp turmeric, 2 tspn ground cumin 1 tspn ground cardamom, 1 small cinnamon stick 1 and 1/3 cups dried black lentils, 1 Tbsp lime juice Salt and pepper, Cumin seeds to garnish Instructions: Bring water, vegetable stock, onions, garlic, tomatoes, turmeric, ground cumin, cardamom, cinnamon, and lentils to boil in a large pot over high heat. Reduce heat to medium, cover and let simmer 25 min. Turn off heat, remove cinnamon stick, and allow to completely cool to room temperature, about 1h.   Process soup until lentils are loosely broken, but still solid.  Pour extracted soup into a second pot.  Reheat over medium heat for 5-10 min, stirring in lime juice and seasoning with salt and pepper, until warm

Chocolate Hummus from The Colorful Kitchen 

Ingredients:  1.5 cups cooked chickpeas (or 1 can); 1/4 cup cashew butter; 1/4 cup cocoa powder; 2 Tbsp agave; 2 Tbsp almond milk; 1 Tsp vanilla extract; pinch of salt

Instructions: Blend in Waring® blender or Nutribullet® until desired creaminess.  Add more almond milk to achieve creamier consistency


Ingredients:  1 Tbsp canola oil;  ½ cup diced carrot; 1 diced onion; 1 cup chopped celery with leaves; 1 cup chopped fresh parsley; ½ cup sliced mushrooms (optional); 64 oz sodium-free chicken broth; 1 cup cooked chicken, preferably white meat, cut into bite-size pieces; ½ lb cooked ditalini pasta; Salt, pepper

Instructions:  Heat canola oil in a Dutch oven or large pot.  Sauté carrot in oil until soft but not completely cooked through.  Add onion and continue to stir until translucent.  Add mushrooms, parsley and celery, mix through and add broth.  Once broth is heated through add chicken. Simmer 30 min.  Add cooked pasta.  Sprinkle with salt and pepper to taste.Type your paragraph here.

Ingredients:  3lbs Organic Chicken breast, cubed; ½ cup yogurt; Juice of ½ lemon; ½ teaspoon grated ginger; 2 cloves fresh garlic, crushed; Pinch turmeric; ½ Tsp curry powder; Pinch poultry seasoning; ½ Tbsp Fresh Rosemary; ½ Tbsp Dried oregano; ½ Tbsp Dried Thyme; Salt and pepper; Cherry or grape tomatoes; 1 onion cut into large pieces

Instructions:  Mix yogurt and herbs in a large bowl. Add chicken pieces and marinate 1 hr at RT or O/N refrigerated. Skewer chicken with onion and tomato. Grill until chicken is cooked through or sauté in Olive oil in small batches.Type your paragraph here.