This meal was very veggie-heavy. Rather than having that “oh, God, why did I do that to myself” feeling after a typical southern meal, we felt full, but lean. And this meal would be great to share with kids.
Southern Sunday Menu
- Fried chicken (featuring a gluten-free 7-seed blend)
- Stuffed squash (featuring deliciousness)
- Collard greens (featuring beautiful greens from Spacegirl Organics)
- Yams (featuring the only starch in this entire meal, and a very healthy one at that!)
Fried Chicken Recipe
- Pat dry 2 large organic, boneless, skinless chicken breasts.
- Dredge chicken, one breast at a time, in an organic egg (whisked) and then place immediately into a small pan of Beyond Organic 7-seed blend (an organic seed mixture of black and white sesame, pumpkin, flax, chia, hemp, and sunflower).
- Sprinkle a layer of 7-seed blend on top of chicken breast so that both sides are covered.
- Place breasts in a medium-hot skillet with 1 hot tablespoon of coconut oil. Cook 5-7 minutes, until breasts begin to brown.
- Flip and cook another 5-7 minutes.
- Finish in the oven (20-30 minutes at 350 degrees depending on how thick the breasts are) and serve.
Stuffed Squash Recipe
- Wash 2 large, organic summer squash.
- Slice lengthwise in even halves.
- In a large pan, simmer squash halves–skin side down–in a large pan with 1″ water for 5 minutes.
- Flip your squash–open face down–and simmer another 5 minutes or so. (You’re looking for the squash to soften enough to scoop it out, but you don’t want to over-cook your squash).
- Remove from heat.
- Scoop out the squash guts, leaving only the “boat” of the squash (1/4 to 1/2 inch thick walls) and transfer guts to a small pan on medium heat with 1/2 T. coconut oil, heated.
- Add 1 clove of garlic (minced), 1/4 cup of onion (finely diced), and salt/pepper (to taste) to squash pan and heat 3-5 minutes, until onion begins to soften.
- Fill squash boats with squash gut mixture.
- Top with grated Beyond Organic Raw Havarti.
- Bake at 350 degrees until heated through.
Collard Greens Recipe
- Wash 1 bunch of collards, being sure to remove all grit.
- Separate leaves from stems, rip leaves into 2 inch pieces, and place in a stock pot.
- Boil in enough water to just cover the leaves. Add 2-3 T. rice wine (or red wine) vinegar, crushed red pepper flakes, salt and pepper, and continue boiling while the rest of your meal cooks. (I started with the greens and let them cook over 30 minutes).
- Drain greens and serve.
Yams vs. Sweet Potatoes
I was surprised to learn they are not related, botanically-speaking. Yams are drier and starchier with higher calories and slightly higher protein. Sweet potatoes can remain hard or become soft when cooked, and in our culture, we’re far more used to the softies–often mistaking them for yams. True yams are much harder to find here in the States, so I was excited to get my hands on some organic treasures from Spacegirl Organics!
Cooking yams (and sweet potatoes) is so simple, it almost seems silly to call it a “recipe”, but I have the softest sweet potatoes you’ve ever eaten, and friends often ask me how I get them so soft, so here’s what I do: I overcook them. Why? It’s rarely on purpose, but they’re the first thing I throw in the oven before prepping the rest of my meal, and inevitably, something gets delayed and those poor potatoes just get left in the oven for longer than I intended. But no one complains when they only need a spoon to dig into that sweet, starchy goodness!
Set your oven to 375 degrees, and place your yams (or sweet potatoes)–having already washed and punctured them several times so they won’t explode–on a small baking sheet. Throw the potatoes in as your oven heats up and set your timer for 60 minutes. When dinner’s ready about 80 minutes later, they’re ready!