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Oatmeal Cocoa Snacklets

>> Thursday, August 13, 2015


Ingredients

  • 1 large banana
  • 1/2 cup coconut flake, unsweetened
  • 2 cups rolled oats
  • 2 cup fine ground almonds
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup natural maple syrup
  • 2 TBSP unsweetened cocoa powder
Directions
Preheat oven to 350 degrees.
In a large bowl combine all ingredients
Using a cookie scoop, drop dollops of the dough, about an inch apart, onto greased baking sheet. Bake for 10 - 12 minutes. Makes 2 dozen

**I modified the original Recipe from LiveWell360

 

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Parmesan Shrimp and Zucchini

>> Tuesday, August 4, 2015



  • 8 oz peeled and deveined jumbo shrimp
  • fresh black pepper, to taste
  • 1 large egg, beaten*
  • 3 tbsp whole wheat Italian seasoned breadcrumbs
  • 1 tbsp panko crumbs
  • 1 tbsp grated parmesan cheese
  • olive oil cooking spray

For the Zoodles:

  • 1 tsp olive oil
  • 2 cloves garlic, crushed with the side of a knife
  • 1 1/4 cups crushed tomatoes,
  • sea salt and pepper, to taste
  • 2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
  • 1 oz shredded mozzarella cheese 
  • Preheat the oven to 350 degrees
  • Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.

    Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though.

    In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.

    Place the cooked shrimp over the zoodles, top with cheese

    Original Recipe can be found on  Skinnytaste.com

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Kung Pao Chicken with Zucchini Noodles

>> Monday, August 3, 2015



I originally found this recipe on Skinnytaste.com
Hoisin sauce is not something I stock regularly, so I added items that provide a somewhat comparable taste.



  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil   olive oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces (diced)
  • 1 teaspoon sesame oil    olive oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger  1/8  tsp powdered ginger
  • 2 tbsp crushed dry roasted peanuts pistachios
  • 2 tbsp thinly sliced scallions along diagonal

For the sauce:
  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 1 tbsp ketchup
  • 1/8 tsp chili powder
  • 1/8 tsp garlic salt
  • 1/8 tsp cumin
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 1/8 tsp chili powder
  • 2 tsp sugar
  • 1 tbsp natural maple syrup
  • 2 tsp cornstarch



Directions:

Using a spiralizer (mine is made by Mueller)  fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the unpeeled zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat. (I cut them as I eat them)

In a small bowl, whisk together sauce ingredients set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
Reduce heat to medium, add  oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with pistachios and scallions.




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