Cheesy Fish Crackers
20 Summer Smoothie Recipes
Grapefruit Pink Smoothie
Strawberry Lemonade Frosty
Pinkie Sweet Pomegranate Smoothie
Peaches and Cream Smoothie
Fresh Orange Juice Smoothie
Peachy Hemp Protein Smoothie
Peachy Lychee Daiquiri
Calm Chamomile Smoothie
Pina Avocado Smoothie
Kiwi Basil Smoothie
Blue Acai Smoothie
Blueberry Kickstart Smoothie
Strawberry Banana Smoothie
Blueberry Coconut Water Frosty
Dark and Frosty Acai Smoothie
Almond Butter Shake
Chocolate Chai Shake
Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.
Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.
Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.
Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.
Store for two months…alot can happen in 2 months
I always have a couple of mason jars with dates on them with vanilla extract in them, the longer they sit the better they get - yummy!
1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying) – canola or vegetable oil
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ teaspoon salt
¼ cup liquid egg (or 1 egg + 1 egg white)
1 ½ tablespoons olive oil (or regular vegetable oil)
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3-4 tablespoons honey
1 teaspoon rice wine vinegar (or apple vinegar)
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)
In a plastic ziplock bag, place chicken.
Add cornstarch, flour, baking powder, and salt. Toss them together to coat the chicken evenly with the flour mixture.
Add liquid egg (or 1 egg and 1 egg white) to the chicken. Close the plastic bag and toss them together to coat the chicken evenly with the egg mixture.
Heat oil to 375 degrees F. (Using a fryer is helpful. If you don’t own a fryer, heat oil in frying pan. To test if it’s ready to fry the chicken, add a pinch of flour to the oil. If the flour floats immediately making a sizzling sound, it’s ready.) Add the chicken and fry until dark golden brown.
Make the sauce – Heat oil and add ginger and garlic, and stir until garlic turns golden brown. Add salt, honey, rice wine vinegar, and water to the pan, stirring occasionally. Add water and bring it to boiling. In a small bowl, mix cornstarch and water together until smooth and add it to the sauce, stirring frequently, until the sauce thickens. Reduce heat to simmer and add the fried chicken to the sauce, and stir to coat.
Garnish with sesame seeds and serve over rice.
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 Tbsp. rice vinegar
1 Tbsp. soy sauce
salt and pepper
2 Tbsp. olive oil
4-6 small tortillas
2 cups shredded cabbage
1 cup bean sprouts
1/2 cup Thai peanut sauce, homemade or storebought
1 cup chopped fresh cilantro
1/2 cup thinly sliced green onions
In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and soy sauce until evenly coated. Let marinate for anywhere from 15 minutes to 4 hours.
In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade with a slotted spoon, and add to pan. Season immediately with salt and pepper. Saute for 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.
Lay out tortillas on a work surface. Portion out the shredded cabbage, bean sprouts and cooked chicken into the center of each tortilla. Drizzle the chicken in each tortilla with Thai peanut sauce. Then top with cilantro and green onions.