Archive | Recipes

RSS feed for this section

Smoothies

Raspberry & Oatmeal

  • 1 ½ tablespoons oatmeal
  • 1 cup raspberries
  • 1 teaspoon raw unpasteurized honey
  • 3 tablespoons plain yogurt

 

Strawberry

  • 1 cup firm tofu
  • 1 ¾ cup strawberries
  • 3 tablespoons pumpkin or sunflower seeds
  • 2 tablespoons raw unpasteurized honey
  • Juice of 2 large oranges
  • Juice of 1 lemon

 

Banana Boost

  • ½ pineapple
  • 4 medjool dates, pitted
  • 1 small banana
  • Juice of 1 lemon
  • 1 ¼ cups of almond milk

 

Fruit

  • 2 small apples
  • 5 pitted prunes
  • Juice of 1 orange
  • ¼ cup almond or rice milk
  • Ice cubes

Quick and Healthy Breakfast Option

OatmealCooking steel-cut oats for breakfast the night before is a good healthy food option for breakfast as well as a morning time-saver. Tested and approved by the kitchen of Deanna Underwood! 🙂

What You Need

Ingredients
1 teaspoon butter or olive oil
1 cup steel-cut oats
3 cups water
3-fingered pinch salt
1 cup milk (optional)

Tools
2-quart saucepan

Instructions

1. Start this the night before you want to have steel-cut oatmeal. Measure out your oats. This quantity will make about 4 servings.

2. Heat about 1 teaspoon butter or olive oil in a 2-quart saucepan set over medium heat. Add the oats and fry them for about 3 minutes, or until they start smelling toasty.

3. Pour in the water and add the salt. Stir.

4. Bring to a rolling boil.

5. Turn off the heat and cover the pan. Leave it on the stove, and go to bed!

6. The next morning, uncover the pan and bring the oatmeal back up to a simmer. If you would like thinner and creamier oatmeal, stir in a cup of milk before reheating.

PS You can also do them in a low temperature slow cooker!

via the kitchn

One of my favorite stir fry recipees

8 oz uncooked whole wheat rotini pasta (about 3 cups)

Sauce

  • 1/2 cup of orange juice
  • 1/3 cup hoisin sauce
  • 2 tbsp reduced-sodium soy sauce
  • 1 1/2 tbsp cornstarch
  • 1 tbsp each grated gingerroot and toasted sesame oil
  • 1 tsp minced garlic
  • 1/4 tsp crushed red pepper flake

4 large boneless, skinless chicken breasts, cut into strip or  cubes
2 cups of broccoli florets
2 cups halved medium-sized mushrooms
1 large red bell pepper, cut into strips
1/2 cup frozen green peas
1/3 cup coarsely chopped green onions
10 fresh basil leaves, coarsely chopped

Cook pasta, drain and rinse. Set aside

Whisk together all sauce ingredients in a medium bowl. Set aside

Spray a large, non-stick wok with cooking spray and place over high heat. Add chicken and cook stir often, until chicken is lightly browned on the outside but still poink in the center. Add broccoli, mushrooms, and red pepper. Cook and stir until vegetables are tender-crisp, about 6 minutes. Add 1/4 cup water to prevent sticking, if necesary. Add peas and onions. Cook 1 more minute. Add sauce and basil. Continue cooking until sauce is bubbly and has thickened, about 1 minute. Add rotini and cook 1 more minute.

This is great left over lunch option as well as a easy dinner option …

Recipe from “Eat Shrink & Be Merry” Janet and Greta Podleski 2005

Other fantastic recipe in their other books: Looneyspoons and Crazy Plates

Keeping chicken from becoming ho-humm…

GINGER HONEY CHICKEN

SOURCE: CLEANING EATING MAGAZINE, www.cleaneatingmag.com/recipes

By Brenda McKinney
Serves 4
Hands-on time 10 minutes
Total time 40 minutes
INGREDIENTS:
• Olive oil cooking spray
• 2 tbsp low-sodium soy sauce
• 1 tbsp lime juice
• 1 tbsp raw honey
• 2 tbsp freshly ginger, grated
• 2 cloves garlic, minced
• 1/4 tsp hot pepper sauce
• 4 4-oz boneless, skinless chicken breasts
INSTRUCTIONS:
1. Preheat oven to 350°F. Coat a baking sheet with a thin layer of cooking spray.
2. In a small bowl, whisk together next six ingredients, creating a marinade.
3. Place chicken into prepared baking sheet and brush with marinade. Bake chicken for about 30 minutes
or until no longer pink in center.
4. Serve chicken on a bed of brown jasmine rice and your favorite steamed vegetables.
NUTRIENTS per serving:
CALORIES: 152
SUGARS: 4 g
TOTAL FAT: 1.5 g
SAT. FAT: 0.5 g
CARBS: 6 g
FIBER: 0.5 g
PROTEIN: 27 g
SODIUM: 376 mg
CHOLESTEROL: 66 mg

BBQ or Bake Chicken Diavolo

Chicken Diavolo (Italian: “devil”) There are different variation of this recipe however this version was adapted and given to me from a good friend in Montreal 🙂

2 lbs – Chicken Breast

1/4 cup – Cider Vinegar

2 Tbsp – Paprika

1 Tbsp EACH – Cayenne Pepper and Granulated Garlic

1 Tbsp – Coarse Salt

1 Tbsp – Cracked Pepper

2 Tsp – Chile Powder

1 Tsp – Red Pepper Flakes

1 Tsp – Hot-Pepper Sauce

Combine the vinegar, paprika, cayenne, granulated garlic, salt, pepper, Chile powder, red pepper flakes, and hot-pepper sauce in a bowl. The spice level can be increased or decreased by adjusting the amount of red pepper flakes you add into the recipe

Add 1/2 a cup of water and whisk until the salt and granulated garlic dissolve.

Place the chicken Breast in a baking dish, pour the sauce over the top and turn to coat well.

Cover and marinate in the fridge for at least one hour or up to 4 hours.

Bake in the oven or BBQ until fully cooked.

I used the the leftovers of this recipe for a chicken, spinach and feta thin crust pizza. Other easy options for leftovers could be a chicken wrap or tossed onto a fresh salad ….

Enjoy ….