Did you know that you can get the most out of your Equilibria Softgels by taking them along with foods containing healthy fats? Because CBD is fat-soluble, pairing your daily dose with healthy fats increases its bioavailability. Bioavailability refers to how much of the CBD is able to be efficiently used by your body’s endocannabinoid system (ECS), which regulates many of your body’s functions. Increased bioavailability maximizes the effectiveness of your CBD dose, therefore allowing you to experience all the benefits of CBD at a lower dosage. 

 

In partnership with food blogger Cassy Joy Garcia of Fed & Fit, we’re bringing you two easy dinner recipes to pair with your Equilibria Softgels. Taking a softgel with dinner provides you with a steady, extended release of CBD. This helps you to wind down at the end of the day and achieve more restful and restorative sleep. 

 

Find these recipes and more in Cassy Joy’s Cook Once Dinner Fix cookbook.

 

Easy Dinner Recipes to Pair With Your Equilibria Softgels

 

Chicken Sloppy Joes with Ginger Carrot Slaw

Active time: 35 minutes 

Total time: 35 minutes

 

Chicken Sloppy Joes Ingredients:

• 4 pounds boneless, skinless chicken breasts or chicken tenders
• ½ cup ketchup
• ¼ cup prepared yellow mustard
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine sea salt

 

Ginger Carrot Slaw Ingredients:

• 6 to 8 medium carrots, shredded
• 1 bunch radishes, shredded
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 bunch fresh cilantro, coarsely chopped
• Juice of 3 limes
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper

6 hamburger buns, toasted, for serving

 

Directions:

1. Make the chicken sloppy joes: Place the chicken in a large pot and add water to cover (3 to 4 cups). Bring to a simmer over medium heat. Cover and simmer for 15 to 20 minutes, until the chicken pulls apart easily with a fork. Remove the chicken from the pot and place it in a large bowl; discard the cooking water.

 

2. To shred the chicken by hand, use two forks to pull the meat apart into roughly ½ -inch pieces. To shred the chicken using a stand mixer, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for 15 to 25 seconds, until the chicken is evenly shredded. Transfer half the shredded chicken (about 4 cups) to an airtight container, let cool, and refrigerate to use for another meal (it will keep for up to 5 days).

 

3. Transfer the remaining shredded chicken to a large pot. Add the ketchup, mustard, honey, garlic powder, onion powder, and salt and stir to combine. Bring to a simmer over medium heat, cover, and simmer for 5 to 10 minutes, until the chicken is warmed through.

 

4. Meanwhile, make the slaw: In a large bowl, stir together the carrots, radishes, ginger, cilantro, lime juice, salt, and pepper to combine.

 

5. To assemble the sloppy joes, spoon about ½ cup of the chicken onto the bottom half of each toasted bun and top with about ¼ cup of the slaw. Add the toasted bun tops and serve.

 

Baked Falafel Bowls

Active time: 30 minutes

Total time: 50 minutes

 

Falafel Ingredients:

• 2 (16-ounce) cans chickpeas, drained and rinsed
• ½ red onion
• 3 garlic cloves
• 1 cup packed fresh cilantro
• 1 cup packed fresh parsley
• ¼ cup all-purpose flour
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 1 ¾ teaspoons fine sea salt
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper

 

Bowl Ingredients: 

• 1 bunch curly kale, leaves stemmed and finely chopped 
• 1 bunch parsley, finely chopped
• 2 tablespoons extra-virgin olive oil 
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 1 cup prepared hummus
• 12 ounces jarred roasted red peppers, drained and sliced into long strips
• 1 cucumber, cut into ¼-inch-thick rounds
• ¼ cup pitted kalamata olives
• ¼ cup crumbled feta cheese
• 1 lemon, cut into wedges, for serving
• Pita bread, for serving (optional)

 

Directions:

1. Make the falafel: Preheat the oven to 350°F.

 

2. In a food processor, combine the chickpeas, onion, garlic, cilantro, parsley, flour, ¼ cup of the olive oil, 1½ teaspoons of the salt, the baking powder, cumin, and pepper. Pulse until well combined. Transfer 1½ cups of the falafel dough to an airtight container and refrigerate to use for another meal; it will keep for up to 24 hours.

 

3. Form the remaining dough into roughly twelve 2-tablespoon balls and place them on a rimmed baking sheet. Flatten the balls to about ½ inch thick and drizzle with the remaining 2 tablespoons olive oil. Bake for 30 to 35 minutes, until the tops start to turn light golden brown. Sprinkle the tops with the remaining ¼ teaspoon salt.

 

4. Assemble the bowls: In a large bowl, combine the kale and parsley, reserving some of the parsley for garnish. Add the olive oil, lemon juice, salt, and pepper and massage them into the kale leaves until the kale has softened slightly, about 2 minutes.

 

5. Divide the kale mixture evenly among four bowls. Top each with three falafel and ¼ cup of the hummus. Divide the roasted red peppers, cucumber, olives, and feta evenly among the bowls. Serve each with a lemon wedge and a piece of pita, if desired.

 

Looking for a CBD routine that delivers the balance and relief you need throughout the day? Our Calm Bundle, which includes Equilibria Daily Softgels, gives you options for fast-acting, as-needed, and extended support, all featuring our full-spectrum, hand-harvested CBD and adaptogenic functionals. And with our monthly subscriptions, you’ll always have just what you need, right when you need it.