Fennel, Sugar Snap Peas, and Tarragon

 

This is a really light salad that gores really well with grilled halibut (or whatever fish you might want to cook).  It is very light and fresh tasting.  Jonathan and I really liked it but the kids thought the fennel was gross.  It does have a slight taste of black licorice so if you don't like fennel don't try it.  Super simple and easy.  I sliced the fennel with my mandoline slicer to get fine cuts. 

 

 

Martha Stewart Living, June 2011             

Ingredients

• 1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandoline)
• 7 ounces sugar snap peas, thinly sliced lengthwise
• 2 tablespoons fresh tarragon
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon coarse salt

Directions

1. Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.

No Bake Brownies!

These brownies are amazing!! They are 100% raw and let me just tell you...if I had butter infused chocolaty gooey sugar goodness.....I would much rather grab one of these.  No temptation.

1 c walnuts
1 c dates, pitted
1/2 c cacao powder
pinch of salt
raw cacao nibs (optional)

Process walnuts in food processor until it makes a flour consistency.
Add dates, process.
Then slowly add cacao powder and salt until texture is like a dough.
Patt dough into pan.
Sprinkle cacao nibs on top (this just adds crunch and extra chocolate, oh yeah)

This recipe makes a small amount.  This pan is a 7x5 pirex.

Eggplant Pomodoro Pasta

We had some eggplant from a neighbor and needed to use it so this is always my go to recipe.  I used fresh basil from the garden and it added some really nice flavor.  This is a great recipe if you are a little hesitant to use eggplant but have some that needs to be used.

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 4 plum tomatoes, diced
• 1/3 cup chopped pitted green olives
• 2 tablespoons red-wine vinegar
• 4 teaspoons capers, rinsed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon crushed red pepper, (optional)
• 12 ounces whole-wheat angel hair pasta
• 1/4 cup chopped fresh parsley, or basil

Preparation

1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Lemon Coconut Breakfast Bars

I made these for the kids breakfast this week and loved them.  I doubled the recipe and used a 9 x 13 pan.

Ingredients:
1½ Tbsp chia seeds
3 Tbsp fresh lemon juice
1 cup oat flour
½ tsp baking powder
pinch sea salt
¾ cup + 2 Tbsp shredded dried coconut, divided
2 Tbsp lemon zest
2 Tbsp coconut oil, melted
2 Tbsp applesauce
¼ cup maple syrup or agave nectar
½ cup packed soft medjool or honey dates, pitted (about 8-9)
Directions:
Preheat the oven to 300 degrees. Grease a 8×8” baking pan.
In a small bowl, combine the lemon juice and chia seeds. Set aside for 20 minutes.
Meanwhile, in a medium bowl mix together the oat flour, baking powder, salt, and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again until distributed.
In a separate bowl, combine the coconut oil, apple sauce, and agave nectar. Mix in the soaked chia seeds. Chop the pitted medjool dates finely, and mix in with the other wet ingredients.
Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the surface. Sprinkle remaining 2 Tbsp coconut on top, patting them down lightly into the mixture.
Bake for 25-28 minutes, until edges begin to turn golden brown. Cut while warm into squares. Makes 16 2”x2” squares.

Zuchinni Fritters

So I really loved these.  I did do some modifications that I think made them better.  If you have zuchinni to use this is a great one.  I added 1/4 c. of parm cheese and did half parsley half cilantro.  I also used whole wheat flour and it didn't make a bit of difference...actually it probably tasted better because of it.  I also made homemade salsa from everything in our garden to go with it.  DELICIOUS!  Really a good comfort food feel but so good for you. Loved it.  Thanks to my friend Shea for sharing it with me. 

ohh and I doubled it...glad I did we have some leftovers for breakfast. 

Martha Stewart Living, March 1999             

Ingredients

• 1 pound (about 2 medium) zucchini
• 1 teaspoon salt
• 1 tablespoon freshly grated lemon zest (1 lemon) plus
• 1 lemon, cut into 8 wedges (optional)
• 10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (I used half cilantro and highly recommend it)
• 1 medium clove garlic, peeled and minced
• 1/4 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour (use wheat instead its YUMMY!)
• 2 to 4 tablespoons olive oil
• I added parm cheese (at least 1/4c)

Directions

1. Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

Chinese Chicken Salad

 

I wish I had taken my own photo.  It was much prettier than this one.  You can't even see the shredded carrot in it.  O'well.  I was thinking that my kids wouldn't like this recipe so I have been putting it off but I had a red cabbage from my garden I really needed to use so I finally made it tonight.  I am not kidding it was seriously so good!  Kai who says he hates red cabbage asked for more and more of it.  The sauce is going to be my new go to for when I make spring rolls.  It is so yummy you will NOT BE disappointed! 

 

 

2-1/2 cups thinly sliced red cabbage (about 1/3 medium head)
1/2 cup shredded carrots (about 1 large carrot)
1/3 cup thinly sliced (on the diagonal) scallions (about 4, white and green parts)
1 tsp. plus 3 Tbs. low-salt soy sauce
3-1/2 tsp. granulated sugar
Kosher salt
1 clove garlic
1-inch piece fresh ginger, peeled and sliced
1/4 cup packed cilantro leaves, plus 1 Tbs. chopped
3 Tbs. creamy peanut butter
1 Tbs. fresh lemon juice
2 Tbs. peanut oil
1 lb. thinly sliced chicken breast
1/3 cup toasted sliced almonds or chopped peanuts

---

In a bowl, combine the cabbage, carrots, scallions, 1 tsp. soy sauce, 1 tsp. sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.

In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 tsp. sugar. Pulse until

well combined, scraping the bowl as needed.

In a large skillet over medium-high heat, heat 1 Tbs. oil. Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes. Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl. Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine. Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 460; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 5; Protein (g): 39; Monounsaturated Fat (g): 13; Carbohydrates (g): 19; Polyunsaturated Fat (g): 7; Sodium (mg): 1080; Cholesterol (mg): 85; Fiber (g): 5; 

            

photo: Scott Phillips

 

From Fine Cooking 51 , pp. 86

June 3, 2002

Sesami Kale Salad

I am always trying to find ways to make Kale that I like because I REALLy WANT to like it.  Its so good for you and I have a ton of it growing in the garden.  I usually try to desquise it in smoothies but this is a keeper for sure.  Danette once again scored with this recipe.  I forgot it was Kale because the flavors were so good.  Jonathan was loving it so much he was talking about eating it for breakfast with eggs.

Sesame Kale Saladserves 4 as a side
1 large bunch kale, stems removed, leaves sliced in thin strips (about 4 c, packed)
1 garlic clove, minced
2 t minced fresh ginger
3 T rice vinegar
1 T olive oil
1 T toasted sesame oil
1 T soy sauce
2 T minced red onion
1 carrot, shredded
1 T sesame seeds, toasted
salt and pepper, to taste
Parmesan cheese, to taste (optional)

In a large bowl, add the kale, garlic, ginger, rice vinegar, olive oil, sesame oil and soy sauce. With your hands, massage the kale leaves, for 1-2 minutes, until the ingredients are well mixed. Add the red onion, carrot and sesame seeds, tossing well. Season to taste with salt and pepper. Let sit at least 20 minutes. If desired, garnish with Parmesan cheese before serving.

http://www.fresh365online.com/recipes/2011/9/1/sesame-kale-salad.html

Chicken Kebabs and Nectarine Salsa

You will have to thank Danette for sharing this amazing recipe.  I LOVED IT!  One of the best I have tried and I have liked a lot lately.  I wouldn't have thought to put nectarines and red bell peppers together.  It is seriously yummy!  Hope you like!

Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces $
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• 1 large red onion, cut into 32 (2-inch) pieces $
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• Cooking spray
• 2 cups diced nectarine (about 3) $
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• 1/2 cup diced red bell pepper
• 1/4 cup thinly sliced red onion $
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• 2 tablespoons fresh cilantro leaves $
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• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons minced seeded jalapeño pepper
• 1/4 teaspoon kosher salt
• 1/2 cup diced peeled avocado $
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Preparation

1. 1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
2. 2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
3. 3. Combine nectarines and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Jennifer Martinkus, Cooking Light
JULY 2011

Marinated Chickpea Salad

If you guys haven't noticed already...I love chickpeas.  This is a great salad that will fill you up.  The flavors seem Vietnamese-ish to me (favorite).

2 cups cooked chickpeas, drained

2 T extra virgin olive oil or hempseed oil (I used hempseed)
1 teas toasted sesame oil
1 T wheat-free tamari
lemon juice to taste
1 teas agave syrup (optional)
1/2 cup red, orange or yellow bell pepper (capsicum)
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint

Instructions:
Add the chickpeas to a plastic container with a tight-fitting lid. Pour the oils, tamari, lemon juice andagave syrup over the chickpeas.

Finely slice the bell pepper and spinach leaves. Grate the carrot. Finely dice the fresh herbs. Add to the container and toss everything until thoroughly mixed.

Put on the lid, and turn the container upside down until the oil mixture reaches the lid. Refrigerate for at least one hour. Shake and invert the container occasionally to coat all the ingredients with marinade.

Served chilled this is a great refreshing summer salad, but it’s also delicious served warm.

From thehealthyeatingsite.com

Summer Vegetable and Chicken Hash

I doubled this recipe and Jonathan probably ate most of it. It was gone in one sitting. I thought it was delicious.  We pulled the red potatoes from the garden, along with the jalepeno peppers and red onion (didn't have scallions).  I didn't have fresh corn so the frozen corn from Costco was still really good.  If I made it again I might use a little more jalepeno (mine maybe wasn't as hot though) and scallions.  I didn't boil the potatoes first but just put them on a griddle and cooked them like hashbrowns. I cut them in smaller cubes so it would cook through okay.  They were really yummy!

 

I served this with a fresh salsa from my garden tomatoes. Would look prettier if you served the hash in a bowl because there was a little liquid left over.

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Martha Stewart Living, June 2009

• Yield Serves 6

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Ingredients

• 1 boneless, skinless chicken breast half (8 ounces), cut into 3/4-inch cubes
• 1 tablespoon extra-virgin olive oil
• 12 ounces small red potatoes, boiled, halved or quartered
• 2 cups fresh corn kernels (from 2 ears)
• 1 scallion, thinly sliced (1/4 cup)
• 1/2 jalapeno chile, stem, ribs, and seeds removed, minced (1 tablespoon)
• 1 cup yellow or red cherry tomatoes (4 ounces), halved
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon fresh marjoram (roughly chopped if large)

Directions

1. Heat a 12-inch nonstick skillet over high heat. Add chicken. Cook, stirring occasionally, until golden brown, about 2 minutes; transfer to a bowl.
2. Add 2 teaspoons oil and the potatoes to skillet. Cook, stirring occasionally, until golden brown, about 4 minutes; transfer to a small bowl.
3. Add remaining teaspoon oil, the corn, 2 tablespoons scallion, and the jalapeno to skillet, and cook, stirring occasionally, until corn turns dark brown in spots, about 2 minutes (some kernels may pop). Add tomatoes, and cook until skins just begin to soften, about 1 minute. Add stock, salt, pepper, and reserved chicken; bring to a boil. Fold in reserved potatoes, and sprinkle with marjoram and remaining 2 tablespoons scallion.

Mediterranean Chickpea Salad

So this is another phenominal salad for warm weather.  Light and so tasty!

Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron.

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Martha Stewart Living, July 2009

• Yield Serves 6

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Ingredients

• 8 ounces (about 1 1/2 cups) dried chickpeas, soaked, liquid reserved
• 1 1/4 teaspoons coarse salt
• 1 garlic clove, minced
• 16 whole black peppercorns, crushed
• 3 tablespoons sherry vinegar
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon dried oregano
• 2 cups (8 ounces) yellow or red cherry tomatoes, halved
• 1/2 English cucumber (8 ounces), peeled and cut into 1/2-inch dice
• 1/2 green bell pepper, ribs and seeds removed, cut into 1/2-inch dice (1 cup)
• 2 carrots (4 ounces), cut into 1/2-inch dice
• 3 scallions, sliced into 1/2-inch pieces
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 tablespoons shredded fresh basil

Directions

1. Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.)
2. Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil.

Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil

Did you know that you can use your zuchinni blossoms and eat them?  They are delicious.  You just pick them preferrably on the day that they bloom.

This salad is so light and fresh.  It is perfect for a hot day and also if you have a garden and want to eat up all the fresh veggies.

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

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Martha Stewart Living, June 2012

• Prep Time 15 minutes
• Total Time 30 minutes
• Yield Serves 2

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Ingredients

• 1 generous handful fresh thyme sprigs (about 3/4 ounces)
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
• 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
• 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
• 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
• 6 zucchini blossoms, halved or quartered if large
• 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
• Pinch of red-pepper flakes
• 1/4 teaspoon coarse salt
• Coarsely ground pepper
• 3 ounces fresh ricotta (1/3 cup)

Directions

1. Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
2. Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Healthy Chicken Salad

I really love a good chicken grape salad but don't want to use mayo so I was excited to see this recipe where I could use greek yogurt instead.  I think the only thing I would have done different is add a really salty nut or maybe some pumpkin seeds to give it some more saltiness. 

Recipe found on Wholeliving.com

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (2 small whole breasts) boneless, skinless chicken breasts
• 3/4 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped tarragon
• 1 Granny Smith apple
• Juice of 1/2 lemon
• 1 cup finely diced fennel
• 1/2 cup finely diced celery
• 2 cups red seedless grapes, cut in half
• 6 slices pumpernickel bread
• 1 bunch watercress, tough stems removed
• Olive-oil cooking spray
• Salty nut/pumkin seeds (optional)

Directions

1. (I skipped this and grilled my chicken) Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

Grape, Edamame, Walnut Salad

This is something I just came up with when I was looking at some waldorf salad ideas.  I didn't have apples and a few other ingredients so I changed it quite a bit.  I seriously loved this salad.  The mustard made it so good.  I think the Plochman's premium natural stone ground mustard that Rox introduced me to is THE BEST!!!!

Took about 15 min. to make and would serve about 4 people.

Ingredients

• 1/3 cup walnuts, coarsely chopped
• 2 teaspoons grainy mustard
• 1 teaspoon honey/agave ( I used agave syrup)
• 1 shallot, minced (green onion/ red if you want a stronger flavor)
• 3 tablespoons red wine vinegar
• 1/8 cup extra-virgin olive oil
• Coarse salt and ground pepper
•  Red grapes cut in halves (as many as you like)
• 3 ounces watercress/arugula, washed and dried (6 cups)( I had watercress and it was yummy!)
• 1 Belgian endive/Romaine lettuce, leaves separated, washed and dried/sliced
• 1/4 cup fresh mint leaves, coarsely chopped
• 2 packages of edamame (you can buy from Costco) discard pods

Directions

1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
2. In a large bowl, whisk together the mustard, honey/agave, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
3. Add grapes,edamame and arugula; toss to coat. Arrange endive leaves on four serving plates, top with grape mixture and scatter mint and walnuts over the top.

Zuchinni Pizzas

I found the best way to enjoy cheese like I do with pizza on zuchinni instead.  If I am going to splurge on cheese this is the best.  The kids actually love it too and they normally won't eat zuchinni.

So all you really need is your favorite kind of cheese and zuchinni.  I used havarti and it was my favorite but my kids really liked having jalenpeno, and chipotle cheese too.  First I slice the zuchinni in flat slices then grilled it so it was cooked a little.  Not so much that it is soggy though.  I think the George Foreman is easier than an outside grill because it doesn't stick. 

  Next I put them on a baking sheet with a little olive oil so it doesn't stick and put some Hunts spagetti sauce on them and topped with cheese. 


Broil them until the cheese is brown and delicious. 

Grilled Colored Peppers and Quinoa

I had a bunch of different peppers I needed to use so I grilled these up in a grill basket.  I also paired it with arugula and black bean burgers from Costco. 

1 green, red, yellow, and orange pepper chopped very small.
1 red onion chopped small.
2 cloves of garlic minced
1/3 c. pine nuts
1 to 2 T. of olive oil
3 T. flat leafed parsley
salt and pepper to taste
(Grill all in grill basket)

1 c. of dry Quinoa (add as much as you want after cooked and save left overs)
(Mix with grilled veggies after cooked)

Stir-Fried Chicken with Watercress

Rox and I made this together.  We actually tried to drive up American Fork canyon to pick some watercress by the river but couldn't find any.  I guess we didn't drive far enough up the canyon.  We couldn't find any watercress at the grocery stores either so we just used fresh spinach/arugula and put it over quinoa/brown rice ( I can't remember now). 

Body+Soul, October 2009

• Prep Time 25 minutes
• Total Time 25 minutes
• Yield Makes 4 cups

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Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces (I used breasts...don't like the thighs :)
• 1 tablespoon plus 2 teaspoons cornstarch
• 2/3 cup low-sodium chicken stock
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic chili sauce
• 1 tablespoon plus 2 teaspoons soy sauce
• 2 tablespoons vegetable oil, such as safflower
• 1 leek, halved lengthwise, well-washed and thinly sliced crosswise
• 1/2 medium jicama (about 6 ounces), peeled, thinly sliced, and cut into matchsticks
• 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
• 2 tablespoons minced peeled ginger
• 3 garlic cloves, minced
• 3 bunches watercress (about 21 ounces), thick stems trimmed, coarsely chopped

Directions

1. Toss chicken with 1 tablespoon cornstarch. In a small bowl, whisk together broth, vinegar, sugar, garlic chili sauce, soy sauce, and remaining cornstarch; set aside.
2. In a large nonstick skillet, heat oil over medium-high. Saute chicken until golden brown and cooked through, 8 to 10 minutes; remove chicken and set aside. Add leek, jicama, bell pepper, ginger, and garlic; cook, stirring frequently until jicama is crisp-tender, about 3 minutes. Return chicken to pan along with watercress; cook until watercress has wilted, about 2 minutes.
3. Whisk soy sauce mixture, then add to pan. Bring to a simmer and cook, stirring constantly until the sauce has thickened, about 1 minute. Serve immediately

Spiced + Roasted Chickpeas

This is one of my favorite snacks.  I first had it at Roxanne's in AZ while doing Clean.  So it is really her recipe but I make it all the time.  You can eat it plain for a snack or incorporate it in salads, quinoa, whatever.  ( One day at work I was not really excited about just having a salad for lunch but then I remembered I had these to put on it and I did a little skip.)(smile).

1 lb Chickpeas
1-2 T Olive Oil

Your favorite seasoning...LIKE:
fresh parsley + cumin + sea salt
brown rice syrup + nutritional yeast + sea salt
dill + nutritional yeast + thyme
paprika + nutritional yeast + sea salt....

If you are using dry chickpeas...soak in cold water (enough to cover with an extra few inches) overnight.  Drain and rinse after 8 to 12 hours.  Bring them to a boil in a pot of water that is 2 inches above the chickpeas.  Lower heat to simmer and let cook (covered) for 45-60 minutes, or until tender. 
If you have canned, open it up and rise the chickpeas.
Preheat oven to 400 degrees.  Pat dry with a towel and place on a large baking sheet, spreading them as even as possible.
Roast for 20 to 40 minutes until golden and crunchy.  While chickpeas are roasting, combine olive oil and seasoning in a small bowl.  Remove from oven and immediately toss chickpeas in the oil and season mix.

Peaches and Cream

I just came up with this on my own.  Here we have:

Fresh Peaches
Fresh Raspberries
Walnuts
Peacans
Coconut Milk
and Hemp Seeds.

It keeps me full for a long time and is very tasty.

Pumpkin Chia Protein Cookies

Tried these for the first time this morning after Roxy and I got back from our run.  They are very good.  Perfect for after a workout, packed with goods. 

1/2 c Pumpkin Puree
1/4 c Chia Seeds
1.5 c Almond Flour
1 scoop Hemp Protien
1 tsp Vanilla
1 tsp Pumpkin Pie Spice
1/4 c Palm Sugar or Xylitol (I used organic cane sugar)
1 Egg or Flax Egg (1 T flax meal + 1 T water)
1 tsp Baking Powder
dash Salt

350 degrees.
Combine dry ingredients in a bowl.
Combine wet ingredients in seperate bowl. Then combine together.
Scoop into balls.  ( I put my hemp seeds on top )
Bake 10-12 minutes.

from: nutiva.com

Potato Salad with Green Beans and Ricotta

Whole Living, July/August July/August 2012

• Yield Serves 4

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Ingredients

• 2 pounds small mixed potatoes, scrubbed and halved
• 8 ounces trimmed green beans (cut into 1-inch pieces)
• 3 tablespoons extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 1/2 cup ricotta
• 1/2 cup chopped fresh dill
• Coarse salt and freshly ground black pepper

Directions

1. Cook potatoes in a pot of well-salted boiling water until tender but not falling apart, about 9 minutes. Add green beans during the last 3 minutes of cooking and cook until just tender. Drain and immediately toss with olive oil and lemon zest and juice. Let cool slightly, then stir in ricotta and dill. Season with salt and pepper.

Cook's Note

Picnic Grub
This zippy summer favorite tastes great warm or chilled.