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Showing posts from August, 2015

Thai Chicken Skewers with Peanut Sauce

A long time ago I had some really delicious chicken lettuce wraps with a peanut dipping sauce at a restaurant when we lived in Arizona.  I have never had anything close to as good...until now.  These turned out so good and we all devoured them!

Thai Chicken Skewers with Peanut Sauce
Adapted from {emily bites}

4 Boneless Skinless Chicken Breast, cut in chunks

3 Tbl soy sauce
2 Tbl honey
1 Tbl sesame oil
2 Tbl lime juice
2 tsp garlic, minced
1/4 tsp sriracha
2 Tbl cilantro, chopped

Peanut Sauce
1/4 cup natural peanut butter
1 Tbl rice wine vinegar
1 Tbl soy sauce
1 Tbl honey
1/4 tsp sesame oil

In a medium bowl whisk soy, honey, oil, juice, garlic, sriracha and cilantro
Place chicken into gallon zip bag
Pour marinade over chicken and refrigerate 4-6 hours or longer
Remove chicken and discard marinade
Grill on medium-high heat until chicken is no longer pink (about 10 minutes)
Turn the skewers half way through
In a small bowl whisk peanut butter, vinegar, soy, honey and …

Cauliflower Fried Rice

So this is misleading...there is absolutely no actual rice in this dish at all, even though it looks like it.  But it taste so dang good, I don't even miss it!

Cauliflower Fried Rice

2 Tbl coconut oil
1 small head cauliflower
1 rib of celery, petite diced
2 green onions, petite diced
1/2 red* pepper, petite diced
2 tsp garlic, minced
1 zucchini, chopped
1/2 tsp pink himalayan salt (or to taste)
sprinkle of pepper
sprinkle of chili powder

Cut stems off head of cauliflower
Pulse in two batches in a food processor
Be careful not to over chop, you want the consistency of rice
In a large skillet heat oil
Place half the cauliflower to cover the bottom of the pan
Allow to brown, stirring occasionally
Add additional cauliflower, celery, onion, red pepper and garlic
Allow to cook for 2-3 minutes until soft
Add zucchini, salt, pepper and chili powder
Cook until zucchini is fork tender
Makes approximately 3 cups

*You can also use orange and yellow peppers or a mixture for color

Coconut Curry Quinoa Salad

I love qkatie on You Tube, and when I saw her make this salad I had to try it. Oh my curry, it was a delicious and filling salad, just like she said it would be!

Coconut Curry Quinoa Salad Adapted from {qkatie}
Salad Quinoa, cooked & cooled Carrots, shredded Broccoli, steamed & cooled Feta Cheese Pecans, chopped Coconut Curry Sauce (directions below)
Coconut Curry Sauce 1 1/4 cups coconut milk 2 Tbl curry powder 1 tsp garlic, minced 2 Tbl soy sauce 1/2 tsp salt 2 tsp sugar/splenda 1 lemon zest 1 Tbl corn starch
Directions In a small pot combine milk, curry, garlic, soy, salt, sugar and zest Bring to a slight simmer In a small bowl combine corn starch with 1 to 2 Tbl of water to dissolve Whisk in corn starch to thicken sauce Simmer for 1 to 2 minutes longer and allow to cool Compile salad with quinoa and favorite toppings Stir in dressing in desired amount