Harissa Coconut Stew 10

Working out and nutrition go hand-in-hand. Here’s a healthy holiday recipe from Sky Van Horn of Element 6 and Casey Easton of Food Lab that’s deliciously good for your tastebuds & body.

“Just like the work out this month, the recipe and food options presented are to keep with the same theme. These are to give you great options, save you time, and keep you on track without having to break the bank, or take you off your game plan.” -Sky Van Horn

| What you need |

  • 2 cups peeled and diced 
 winter squash
  • 1 red bell pepper
  • 1 can coconut milk
  • 2-3 tbsp Harissa
  • 3 cups broth – your choice
  • Ginger, 1 inch peeled and minced
  • Garlic, 1 clove minced
  • Cilantro
  • 1 lemon, juiced
  • 1 cup garbanzo beans
  • Coconut oil
  • Sea Salt
  • Cooked rice for serving

| How to |

Heat pan, add oil. Add ginger, garlic and onion. Cook until fragrant. Add rest of vegetables. Cook until al dente, 10 minutes, add harissa and coat all vegetables and cook until darker red. Add broth. Cook 5 minutes, add coconut milk, squeeze in lemon and top with cilantro.  Add chick peas for Vegan/veg. Add chicken or shrimp for Paleo.