Saturday, February 15, 2014

Thai Chopped Chicken Salad


    •    2 boneless skinless chicken breasts
    •    1 small head green or white cabbage (2 cups shredded)
    •    1 large carrot (1½ cups shredded)
    •    1 green papaya (1½ cups shredded)
    •    ½ cup fresh cilantro
    •    ½ cup green onions
    •    ½ cup chopped peanuts
    •    2 cloves garlic
    •    3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
    •    2 tablespoons soy sauce
    •    2 tablespoons vinegar
    •    2 tablespoons sugar
    •    1 tablespoon fresh lime juice
    •    1 tablespoon oil
    •    ½ teaspoon fish sauce
    •    ¼ cup peanut butter
    •    ¼ cup water

    1.    Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.

    2.    Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.

    3.    Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.

    4.    Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

SOURCE: Pinch of Yum

Sunday, February 9, 2014

Coconut Peach Lemonade (Non-Alcoholic Summer Drink)

2 heaping TBS honey(or use a mixture of 1 TBS honey and 6 drops of stevia)
2 cups of coconut water
2 ripe peaches, pits removed(plus more for optional garnish)
fresh squeezed juice of 4 large lemons
lemon slices, peach and mint for garnish(if desired)

1. Put honey, coconut water, 2 peaches and juice of four lemons into your high speed blender, and blend until smooth. Strain (if desired) and serve over ice with a few lemon and peach slices with a sprig of fresh mint.

SOURCE: My Living Nutrition

Saturday, February 8, 2014

Easy Fruit Salad

Easy Fruit Salad

2 tablespoons dry instant vanilla pudding mix

1 pound of strawberries, quartered

1/2 pint blueberries

1/2 pint raspberries

1/2 pineapple, cubed

1 bunch grapes

Sprinkle pudding powder over fruit and stir. Serve immediately or allow to sit overnight.

Easy Greek Salad Recipe

This Greek salad is yummmmmy. I start drooling just looking at the picture. Crispy and fresh vegetables along with a slightly sweet dressing make this Greek salad a perfect and easy lunch or dinner.

5 cups chopped romaine lettuce
1 small red onion, thinly sliced
1 English cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup sliced Kalamata olives
1/4 cup crumbled goat cheese
Freshly ground black pepper, to taste

Lemon Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar

To make vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside.

To assemble salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of salad and gently toss to combine.
Serve immediately.

SOURCE: Imperial Sugar

Saturday, February 1, 2014

Classic Oreo Ice Cream Cake Dessert

Oreos are an American classic and everyone likes Oreos (okay, may not everyone, but you're crazy if you don't like them!). This recipe is one of my favorite dessert recipes out there. It's pretty easy to make too. Enjoy this classic Oreo icebox dessert recipe.

1 (15 oz.) package Oreos, crushed
6 T. butter, melted 1
(8 oz.) package cream cheese, softened
1 c. confectioners’ sugar
1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package 1 large (16 oz.) container Cool Whip whipped topping*

  1. Set aside about 1/4 cup crushed Oreos.  Mix remaining crushed Oreos with the melted butter.  Press into the bottom of a 9x13" pan.
  2. Combine cream cheese and confectioners' sugar; mix well.  Fold in 1/2 of the Cool Whip until well combined.  Spread the cream cheese mixture over the crushed Oreo layer.  Chill for 20 minutes.
  3. Prepare chocolate pudding according to package directions.  Spread over cream cheese layer.  Chill for 20 minutes.
  4. Spread remaining Cool Whip over the pudding layer.  Sprinkle reserved crushed Oreos on top.  Chill for 8 hours or overnight before serving.

Healthy Chicken Salad with Almonds, Fruit and Honey Mustard

For the Salad
2 teaspoons olive oil
8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
2 cups grapes, halved
1 cup fresh blueberries
3 cups curly lettuce, chopped
½ cup feta cheese
½ cup almonds, chopped or crushed
For the Dressing
3 tablespoons almond butter
1 tablespoon olive oil
2 tablespoons freshly squeezed orange juice
3 tablespoons water
1 tablespoon stoneground mustard
½ tablespoon raw honey
¼ teaspoon salt, more to taste
½ teaspoon garlic

Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with the salt, pepper, and chili powder. Saute in the oil for a few minutes, flipping the chicken now and then to cook through and get a nice golden color on both sides. When the chicken is cooked, remove from heat and set aside.
Cut and prep all the vegetables and fruits. When the chicken is cool enough to handle, cut into bite sized pieces. Place the salad ingredients in a large bowl – you can either arrange the bowl by ingredient, like pictured, or toss everything together. Refrigerate to chill.

For the dressing, puree all the dressing ingredients in a food processor until smooth. Taste and adjust to your preferences. Pour dressing over salad and serve.

SOURCE: Pinch of Yum