Paul's Homemade Mustard Chicken and Salad

2 chicken breasts filleted
5 tbsp old style mustard

½ tsp sea salt

2 cups mixed greens

4 sprigs of fresh basil

1 tomato

1 tbsp fig flavoured balsamic vinegar

1. Sautée Chicken with mustard and salt until cooked
2. Cut chicken into strips
3. Mix greens, basil, tomato and balsamic vinegar
4. Place chicken strips on bed of salad and serve

Serves 3.

Calories per serving: 424
Fat: 13.4g (3.4g saturated)

Cholesterol: 148mg
Carbs: 18.5g (5.6g fiber)
Very high source of  vitamin A. High source of selenium, niacin, iron, fiber, calcium, vitamin B6 and vitamin C.


This is a very easy to make meal that is very flavourful. It's strange how only some mustard and salt can turn chicken into something amazing.

Chipotle-Black Bean Chili

1 tbsp vegetable oil
1 medium onion, chopped
1 medium green bell pepper, diced
2 jalapeño chilies, minced
1 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp ground chipotle
1/8 tsp cayenne pepper
1 can of mexican-style diced tomatoes (14 oz.)
2 cans of black beans, rinsed and drained (16 oz.)
1 cup fresh or frozen corn
⅓ cup of fresh cilantro

1. In a large pot over medium heat, warm the oil.
2. Add the onion, bell pepper, jalapeño, and garlic and cook, stirring often, until the vegetables begin to soften, about 5 minutes.
3. Add the spices, tomatoes, and beans and simmer for 15 minutes.
4. Stir in the corn and cook for 1 minute.
5. Stir in the cilantro and serve.

Serves 4 to 6. Recipe by Kathy Farrell-Kingsley from The Big Book of Vegetarian.

Calories per serving: 578
Fat: 5.1g (1.1g saturated)
Carbs: 103.3g (25g fiber)
Low in Saturated fats. No colesterol. Very low in sodium. High source of fiber, magnesium, potassium, thiamin, calcium, iron, vitamin A and vitamin C.

This recipe turned out great, really simple and filling. Took me less than 30 minutes to prepare and cook. I omitted the corn due to my love's allergy, but somehow I don't think it would effect the taste much. And I didn't find Mexican-style diced tomatoes, so I opted for the herb-style.