I’ve been eating a lot of rice-based dishes ever since the folks from Della Rice asked me to be part of their #CreateAStir campaign. Della’s 5 different kinds of rice make it really easy to create delicious meals with balanced macronutrients (protein, carbohydrates, and fat) so I’ve been going a little nuts with different combinations (recall my Jasmine Rice Bowl with Pan-Fried Tofu). For the rice bowl/stir you see here, I used their Arborio rice and topped it with garlic and lemon-marinated chicken, a simple Greek-inspired salad, and a tasty tahini dressing.

Greek Chicken Rice Bowl from @winnieab|www.healthygreenkitchen.com //#CreateAStir

I like the amount of garlic in the recipe I’m giving you below, but if you are a garlic fiend, you may use more. If you marinate the chicken a bit in advance for the best flavor, then cook it and make the salad and the dressing while the rice is cooking, this Greek Chicken stir can be ready in about 20 minutes. It makes a great quick lunch or dinner!

Greek Chicken Rice Bowl from @winnieab|www.healthygreenkitchen.com //#CreateAStir
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Virginia Willis is a French-trained chef and well-loved authority on Southern cooking. Her new book Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome arrived in my mailbox a few weeks back. I’ve enjoyed cooking from it very much.

Bacon-Wilted Greens from @winnieab//www.healthygreenkitchen.com

In this beautifully photographed book, Virginia shares “lighter” versions of her favorite Southern recipes. Whole foods ingredients-and vegetables in particular-are featured prominently, and balance and moderation (yay!) are discussed throughout. Nutritional information is provided for all of the recipes.

I chose to make Virginia’s Bacon-Wilted Greens because 1. I am always looking for new ways to serve greens 2. I was intrigued by the baked apple with goat cheese garnish. I really loved this dish and will definitely be making it again! I used local Savoy spinach instead of the kale Virginia calls for: next time I’ll give the kale a try because the spinach cooked down quite a bit and made fewer servings than the recipe in the book states.

Bacon-Wilted Greens from @winnieab//www.healthygreenkitchen.com
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Carrie Vitt is one of the sweetest people I know and she’s got a great new cookbook out called The Grain-Free Family Table: 125 Delicious Recipes for Fresh, Healthy Eating Every Day. Carrie has experienced huge improvements in various health issues via diet change: she follows a grain-free diet and the focus of this book is grain-free recipes.

grain-free stuffed peppers from @winnieab//www.healthygreenkitchen.com

While I don’t eat a grain-free diet, I really like this cookbook because it’s packed with protein-filled recipes as well as recipes that feature fresh vegetables, fruits, nuts and seeds, grain alternatives, natural fats, and wholesome sweets. Moreover, the food photos, shot by Carrie, are beautiful, and my recipe for sauerkraut is on page 258!

I have made these stuffed peppers a few times now and my family enjoys them a lot. For the record, I have not been too keen on adopting the “cauliflower in lieu of rice” trend but I did “rice” the cauliflower for this recipe and I am glad I gave it a try (it’s really easy to do and it increases the veggie quotient of this dish). That said, feel free to substitute cooked rice for the cauliflower rice if you like, and if you don’t need the recipe to be grain free. (Note that this is not a Paleo cookbook, but Carrie gives suggestions for how to make each recipe Paleo/dairy free if that’s something you need.)

grain-free stuffed peppers from @winnieab//www.healthygreenkitchen.com
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