- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken thighs cut into 1 inch pieces
- 1 red bell pepper seeded. cored and cut into 1 inch pieces
- 1 cup pineapple chunks fresh or canned
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¾ cup pineapple juice
- ¼ cup low sodium soy sauce
- ⅓ cup low sodium chicken broth
- ⅓ cup hoisin sauce
- ¼ cup brown sugar
- 2 teaspoons corn starch
- 2 teaspoons sesame seeds
- 1 tablespoon sliced green onions
- salt and pepper to taste
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
- Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
- In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
- Add the sauce mixture to the pan and bring to a simmer.
- Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
- Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
- Sprinkle with sesame seeds and green onions, then serve
Moroccan Chickpea Quinoa Power Salad
Serves: 6-8 servings
- POWER SALAD:
- 1 ½ cups cooked quinoa (or ½ cup uncooked)
- 1 cup matchstick carrots
- 4 scallions, thinly sliced
- 1 (15 ounce) can of chickpeas, rinsed and drained
- ⅓ cup chopped dates
- ⅓ cup golden raisins
- ¼ cup chopped pistachios
- 1 bunch flat leaf parsley, chopped
- HONEY-LEMON DRESSING:
- ½ teaspoon cumin powder
- ⅓ cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey (maple syrup or brown sugar for vegans)
- ½ teaspoon salt
- ⅛ teaspoon chili powder
- POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
- HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!
- Sometimes when you buy parsley, the bunch is HUGE. If that is the case for you, just use ¾ bunch. It’s really up to you how much parsley/herbs you want to use. Also, some of the parsley can be replaced with mint or cilantro if you’d like.
- When preparing the quinoa, add a teaspoon of oil and sauté the quinoa for about 1 minute before adding the water and cooking. This gives the quinoa a really great nutty/toasted flavor which goes really well with the flavors of this salad!
The Best Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 3⁄4 cup brown sugar
- 2 large eggs, beaten
- 2 1⁄3 cups mashed very overripe bananas
- Preheat oven to 350°.
- Lightly grease 9 x 5 loaf pan.
- In large bowl, combine flour, soda and salt.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared loaf pan.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack.