Last month we were out to dinner at our favorite restaurant, Dos Coyotes (a certified gluten-free establishment)*, and Scott had the most amazing burrito: chicken, mango, and black beans with a cilantro lime sauce. Let's just say we had the exact same thing the very next night, here at home, SCD style.
-1/2 cup cashews, soaked for 8-10 hours
-1/2 cup cilantro
-1/4 cup filtered water
-3 tablespoons oil
-3 tablespoons fresh lime juice
-1/4 teaspoons salt
-1/4 teaspoon garlic granules
1. Blend above ingredients until creamy
2. Serve with grilled chicken and mango salad (or skip the chicken and rock this salad vegetarian style).
*This restaurant (North Davis location) is not only certified gluten free, but also eco-friendly. All their to-go boxes are biodegradable, no plastic is used, no plastic bags, and they utilize sustainable energy sources.
Build your Chicken and Mango salad!
#1: Curly (aka savory) green cabbage
I also mixed shredded romaine with the cabbage
#2: Black Beans
These were soaked for about 48 hours, boiled, then cooked with water, Mexican spice mix, and onion.
#3: Grilled Chicken
Top with mango, red onions, tomatoes, avocado, cilantro lime sauce, and fresh cilantro
Serve with a side of grain free Spanish rice
Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Pennywise Platter Thursday, Melt in You Mouth Mondays, Monday Mania, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Lunchbox Love Friday, Feed Your Soul Friday, Super Food Sundays, Summer Salad Sunday