Sunday, July 23, 2017

Cauliflower Stir Fry

-1 head of cauliflower (approx 24oz), riced
-4 tablespoons reduced sodium soy sauce
-2 tablespoons sesame oil
-2 tablespoons rice vinegar
-2 tablespoons all natural peanut butter
-2 tablespoons vegetable oil, divided
-4 large eggs, beaten
-1 pound chicken breast, cut into 1 inch cubes
-2 cloves garlic, minced
-1 onion, diced
-6 onces broccoli florets, chopped
-2 carrots, peeled and chopped
-6 mushrooms, diced

1. To make cauliflower rice, pulse cauliflower in a food processor or blender until it resembles rice; set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and peanut butter (I like to heat it up in the microwave for a few seconds to get the peanut butter mixed in well)
3. In a large skillet, over medium heat, cook the 1 inch cubes of chicken; set aside.
4. While chicken is cooking, dice up garlic, onion, broccoli, carrots and mushrooms.
5. Once chicken is cooked, add 1 tablespoon veg oil over low heat, to cook your eggs; set aside. (I just scramble them up in the pan) 
6. Heat remaining 1 tablespoon vegetable oil in large skillet (or wok) over medium high heat. Add garlic and onion, stirring often until onions become translucent. Add in broccoli, carrots and mushrooms, stirring occasionally until vegetables are tender. 
7. Add in cauliflower, eggs, chicken & sauce mixture. Stir constantly, until heated through and cauliflower is tender.
8. Put in a bowl and enjoy!

Monday, February 6, 2017

Chocolate Chip Peanut Butter Bites

Chocolate Chip Peanut Butter Bites
1 Cup (dry) Oatmeal
1/2 Cup All Natural Peanut Butter
1/3 Cup Honey
1/4 Cup Wheat Germ + 1/4 Cup Flaxseed (or 1/2 cup flaxseed or 1/2 cup wheat germ)
1/2 Cup Semisweet Mini Chocolate Chips
1 Tsp Vanilla Extract

1. Combine all ingredients in medium to large sized bowl
2. Refrigerate 30 minutes
3. Form into 1 inch balls
4. ENJOY 2-3 in a day to satisfy your sweet-tooth

Saturday, February 4, 2017

Chocolate Chip Zucchini Muffins

These are AMAZING to make in the summer and FREEZE the batter for the winter :) 

I made some changes to the All Recipes version and they're just a little bit healthier. 

1.5 cups Whole Wheat Flour
3/4 cup sugar
1tsp baking soda
1tsp cinnamon
1/2tsp salt
1 egg
1/2cup vegetable oil
1/4cup milk
1tsp vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips (optional)

1. Mix flour, sugar, baking soda, cinnamon & salt in a large bowl
2. Mix egg, oil, milk & vanilla extract into the dry ingredients
3. Fold in zucchini & chocolate chips

Option: Bake immediately at 350 for 20-25 minutes testing with a toothpick. 

****In the summer while the garden is producing zucchinis left and right my husband and I make many batches of batter and FREEZE them for the winter****

Then when you're ready to use, simply snip off an end of the ziploc bag and pipe into muffin cups until 2/3 full. Want to see how quick and easy it is after the batter has been made, frozen then thawed out? Just watch this video

Bake later on at 350 for 20-25 minutes testing with a toothpick. 

I hope you enjoy!