Chicken Stir Fry
The vegetable stir fry was comprised of broccoli florets, carrot, bok choy, yellow bell pepper, green bell pepper, onion, mushroom, broccoli stems, garlic, horseradish, gluten-free fish sauce, salt, black pepper, granulated garlic and topped with a white sauce made up of coconut milk, cashew, red bell pepper, pineapple, apple cider vinegar, garlic, paprika, crushed red pepper. All together there were a vast amount of flavors that blended well together, making a delectable dish.
Mango Chicken Salad
The Carrot & Jicama Salad was made up of carrot, jicama, red bell pepper, mayonnaise (olive oil, pasteurized eggs, yellow mustard, garlic, horseradish, apple cider vinegar), raisins and scallions. Everything was topped with a Mango-Cilantro Salad (mango, onion, red bell pepper, green bell pepper, orange juice, lime juice, cilantro). I mixed the Mango Salad with the carrots and jicama to add a little flavor to those two. It worked out nicely. The sweet flavor from the mango made the jicama and carrots that much more enjoyable.