Pineapple Chicken Stir Fry

January 17, 2019 | By
PINEAPPLE CHICKEN
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
  3. 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.
  4. In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
  5. Add the sauce mixture to the pan and bring to a simmer.
  6. Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  7. 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.
  8. Sprinkle with sesame seeds and green onions, then serve
 

Moroccan Chickpea Quinoa Power Salad

January 10, 2019 | By
Moroccan Chickpea Quinoa Power Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 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
Instructions
  1. POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
  2. 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!
  3. NOTES:
  4. 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.
  5. 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

January 3, 2019 | By
The Best Banana Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease 9 x 5 loaf pan.
  3. In large bowl, combine flour, soda and salt.
  4. In separate bowl, cream together butter and brown sugar.
  5. Stir in eggs and mashed bananas until well blended.
  6. Stir banana mixture into flour mixture; stir just to moisten.
  7. Pour batter into prepared loaf pan.
  8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.