Bring a pot of water to boil, cook wide egg noodles according to the package directions, then drain. As the water’s boiling, you’ll need to cut two minute steaks into thin strips.

Then thinly slice 1 medium onion and about ½ pound of fresh mushrooms, about 1 cup. Sauté the onions for about ten minutes in about 3 tablespoons of olive oil, add 2 cloves of minced garlic the last minute. Then brown the minute steak strips and sauté the sliced mushrooms.

Add one can of cream of mushroom soup (purchase an organic brand without GMOs, MSG, and low sodium), 1 cup of sour cream, and 2 teaspoons of Tamari soy sauce and heat through.

Serve over the cooked noodles coated with a little olive oil.

You’ll need:
2 large boneless chicken breasts, cut into 1 inch strips

2 cups already cooked brown rice

3 tablespoons coconut oil

1 mango, peeled, pitted, and chopped into small pieces (use a potato peeler to peel the mango) or drain on can of organic mangos.

1 cup chicken broth

Flour

Method:
1. Heat the already cooked brown rice over a low heat

2. Coat the chicken fingers with the flour.

3. Melt the coconut oil over medium heat.

4. Add the floured chicken fingers. Turn when slightly browned.

5. Add the chicken broth and mango pieces. Stir and simmer for 5 to 10 minutes, until the mango separates and melds with the chicken broth.

6. Spoon the chicken mixture over the rice to serve.