curried chicken and snap peas

ervings: Serves 4

Ingredients

• 1/4 cup vegetable oil
• 1 pound boneless, skinless chicken breast or thighs , cut into 1/2-to-3/4-inch chunks or thin slices and blotted dry
• 1/2 tsp. salt , plus more to taste
• 1/8 tsp. freshly ground black pepper , plus more to taste
• 1 Tbsp. cumin seeds (optional)
• 1/2 small red onion , finely chopped
• 1 pound large new potatoes , grated or shredded
• 1 Tbsp. garam masala or curry powder , or to taste
• Pinch of cayenne pepper
• 1 cup snow peas , strings removed (about 4 ounces)
• 1/4 cup fresh cilantro or mint leaves , chopped, for garnish
• Lime wedges , for garnish

Directions

Put a couple tablespoon of oil in a large 12" nonstick or well-seasoned cast-iron skillet over high heat. When hot, quickly stir in chicken and season with 1/4 teaspoon salt and black pepper. Cook, undisturbed, until it sears, just a minute or two. Continue cooking, stirring once or twice, until chicken has lost its pink color, 3 to 5 minutes. Remove chicken from pan and set aside.

Turn heat down to medium-high and add remaining oil to pan. When hot, add cumin seeds (if using), fry for 30 seconds, then add onion and potatoes. Add garam masala, along with 1/4 teaspoon salt and cayenne pepper. Cook, stirring or tossing, until onion has caramelized and potatoes are lightly browned, about 10 minutes; potatoes need not be fully tender.

Return chicken to pan along with snow peas and continue cooking and stirring for about 2 minutes, or until chicken is warmed through and snow peas are crisp-tender. Taste, adjust seasoning, and serve garnished with cilantro or mint and lime wedges.

Notes:

• You can always substitute other spring vegetables for the same effect, such as asparagus, spinach, or broccolini.

• Stir-fried potatoes are a fast way to get potatoes on the table. They should be thoroughly cooked but a little crunchy from frying quickly. A little like hash browns.

• To make this vegetarian, substitute tofu cubes for the chicken or use up to a cup of shelled peanuts. Choose peanut or grapeseed oil here so you can get it hot without too much smoking. If neither is available, use canola oil.

From the February 2010 issue of O, The Opra

banana oatmeal cookies

EASY AS BANANA COOKIES

MAKES 16 SERVING

 Ingredients:
·      1 Cup Oats
·      2 Ripe Bananas
·      ½ Cup Dark Chocolate Chips

Directions:
1.     In a bowl, mix everything together

2.     Mashed banana with a fork.
3.     Stir again to make sure everything combine well.

4.     On a cooking sheet, make cookies (approximately 1 tbsp. of batter for each).
5.     Put in oven at 350F for 15 minutes.

6.     Enjoy!

Nutritional Facts:
(Per serving) 
Calories:  72
Protein: 2g
Carbs: 12g
Fat: 3g

Would love to know how you liked this recipe in the comment box below

pasta with nut sauce

RECIPE

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce: 
http://www.vegancookingwithlove.com/2...

-- Get a 4 serving version from my website --

Serves: 1

2 tablespoons peanut butter
1 tablespoon warm water (this is a change from the video)
½ tablespoon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon agave nectar or maple syrup
1 teaspoon canola oil (sesame is a great option too)
1 teaspoon sriracha sauce (optional)
1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
1 cup julienned or spiralized zucchini
½ cup julienned or shredded carrots

1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.

2. Heat a small saucepan over medium heat.

3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.

4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

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coconut flour

DIY Coconut Flour

Ingredients and Equipment

• The pulp left over from making the coconut milk above.
• baking sheet (do not use cooking spray – parchment paper is fine)
• food processor

Directions

• Preheat oven to 170 degrees.
• Pour out coconut pulp mixture on to baking sheet and break up any big chunks with a fork.  Spread as thin and even a layer as possible.
• Place in oven and bake for about 45 mins.  You’ll be able to tell if it’s ready by touching it.  Do you feel any moisture?  Keep it in the oven for a few more minutes until it’s completely dry.
• Place in food processor and blend on high for 1-2 minutes until finely ground.

PS: Make your own almond milk and almond flour too if you haven’t already.

xoxo

These are fun too!

Clean Eating Chocolate "Milk"ShakeClean Eating Ice Cream Sandwiches - Grain Free, Gluten Free, and Refined Sugar Free with Dairy ...Five Easy & Affordable Halloween Crafts

Tags: dairy free, diy, eat clean, eat clean diet, gluten free, recipe, recipes, sugar free

corn bread 2

100% Cornmeal Cornbread

Ingredients

• 1 3/4 cup cornmeal, preferably organic or non-GMO (find it here) (Some have had trouble with the cornmeal not absorbing enough of the milk. Due to their comments I do not recommend the Quaker brand of cornmeal or a blue cornmeal)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 tablespoon honey
• 2 cups milk
• 2 tablespoons melted butter (or bacon grease)

Directions

1. Preheat oven to 450 degrees. Grease a 10″ cast iron skillet or an 8×8″ pan.
2. In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
3. Pour the dry ingredients into the wet and mix until just combined. Pour batter into prepared pan and place in oven.
4. Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before cutting. Serve with lots of butter (obviously).

corn bread 1

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (60 g, out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 tablespoons (84 g) honey

Directions

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Da Capo 2011).

Love,
Me

cornmeal pancake shadz

1/3 cup cornmeal
1/2 banana
handful raisins
1/2 tsp baking powder
2 tbs almond milk.
1 whole egg

made 4 1/3 cup pancakes.