Date Energy Balls

Originally found on detoxinista. Perfect bite-sized energy boosters for all of us pregnant/nursing mommas. Vegan and Paleo.

2 c. walnuts or other nuts/seeds
1 c. shredded coconut
2 c. soft, pitted dates
2 T. coconut oil
1/2 tsp. sea salt
1 tsp. vanilla

In food processor, process walnuts and coconut until crumbly. Add in dates, coconut oil, vanilla and sea salt and process until a sticky and uniform batter is formed. Make Tablespoon sized balls, and arrange them on a baking sheet lined with parchment paper. Place in the freezer for at least an hour to set. Store in sealed container in fridge for up to a week or in the freezer for a longer shelf life.

Take-out Style Steak and Peppers

Super easy, quick and delicious. Tastes like Chinese take-out. The veggies are very flexible, so you can add others that you have or leave out any you don't have. The original recipe only calls for peppers and onions. I have added frozen broccoli and water chestnuts. Other veggies would be yummy too.

Serves 4-6

2 T oil
1 1/2 pounds flank steak, cut into thin strips (I use whatever steak we have in the freezer. I have also used stew meat that I had accidentally thawed, and that was just fine)
1 medium onion, sliced thin
2-3 large bell peppers, sliced thin
2 gloves garlic, minced
1/3 c soy sauce
1/3 c honey
1/3 c red wine vinegar (I used rice vinegar that I had on hand. Regular vinegar would probably be okay too)
1-3 t. corn starch or other thickener (optional if you want a thicker sauce)
Cooked rice


1. Heat oil over medium high heat in a large skillet. Add steak and brown on each side. Remove steak.

2. Add onions, peppers, garlic (and any other veggies you want to add) and cook until veggies are tender.

3. Add meat back to the pan. Add soy sauce, honey and vinegar, and cook 10 min or so, until heated through. Sprinkle the cornstarch into the pan and mix it in. Cook until sauce thickens. Serve over rice.

Slow Cooker Basil Chicken in Coconut Curry Sauce

Delicious!  Serve over rice or cauliflower rice. 

Yield: Serves 6-8

Ingredients

• 6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)
• You can just use chicken breasts too.
• salt and pepper
• 1 teaspoon oil
• 2 (13.5 ounce) cans coconut milk (lite coconut milk is great too)
• 2 tablespoons dried basil leaves
• 2 teaspoons salt
• 3/4 teaspoon pepper
• 1 and 1/2 tablespoons yellow curry powder
• 1/2 or 3/4 teaspoon chili powder
• 1 large red onion, chopped
• 8 cloves garlic, minced
• 2 jalapenos, seeded and finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon COLD water
• 1 teaspoon fresh ginger, grated or minced
• 1/3 to 1/2 cup fresh cilantro, chopped

1. Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
2. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
3. When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
4. Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
5. Remove the chicken to a plate.
6. Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
7. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
8. Add the chopped red onions, garlic, and jalapenos.
9. Add the browned chicken and stir to combine.
10. Cook on high for 4-5 hours, or on low for 6-8 hours.
11. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
12. Add the ginger to the slow cooker.
13. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
14. Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
15. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
16. Season with salt and pepper to taste. Stir in the cilantro.
17. Serve with rice, cauliflower rice, or naan.

Originally from http://thefoodcharlatan.com/

One Pan Mexican Quinoa

Yield: 4 Servings
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes

Wonderfully light, healthy and nutritious. And it’s so easy to make – even the quinoa is cooked right in the pan!

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves


Directions:

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
Serve immediately.

Summer Squash and Chicken Chowder

Courtesy of Cooking Light

Ingredients

1 tablespoon olive oil
1/2 cup chopped celery
6 garlic cloves, minced
1 pound yellow squash, cut into small pieces
1 large shallot, sliced
2 tablespoons chopped fresh oregano
5 thyme sprigs
2 cups unsalted chicken stock
1 cup prepared mashed potatoes
2/3 cup half-and-half
1 teaspoon sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
8 ounces shredded skinless, boneless rotisserie chicken breast
2 tablespoons 2% Greek yogurt
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Preparation

1. Heat a stockpot over medium-high heat. Add oil and next 4 ingredients; cook 2 minutes. Add herbs and stock; cover and cook 4 minutes.

2. Remove from heat; transfer two-thirds of mixture to a blender. Add potatoes and half-and-half. Remove center piece of lid; secure lid on blender. Cover opening with a towel; blend until smooth.

3. Return pureed soup to pan over medium heat. Stir in vinegar, salt, pepper, and chicken; cook 2 minutes. Top soup with yogurt.

Deep Dish Spinach and Tomato Pizza

Another delicious and easy recipe. The girl I got this from said she didn't like the crust in the recipe, so she recommends just sticking with your favorite pizza dough recipe (we got dough from Trader Joe's and liked that).

Deep Dish Spinach and Tomato Pizza
Received from Girl Versus Dough
Adapted from King Arthur Flour

Yields: 6-8 servings

Ingredients:

For the crust —
4 cups unbleached all-purpose flour
3 tablespoons cornmeal
3 1/2 teaspoons active dry yeast
1 3/4 teaspoons salt
2 tablespoons olive oil
4 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 cup plus 2 tablespoons lukewarm water
olive oil, for the pan

For the filling —
1 28-oz can diced tomatoes, thoroughly drained
3 teaspoons minced garlic
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
salt and pepper, to taste
3/4 lb sliced provolone cheese
1 1-lb bag frozen chopped spinach, thawed, cooked and thoroughly drained
1 cup grated Parmesan cheese
olive oil, for drizzling (optional)

Directions:

In a large bowl or bowl of a stand mixer, combine flour, cornmeal, yeast, salt, olive oil, melted butter, vegetable oil and water. Stir to combine. Knead by hand or in stand mixer on medium-low speed for 7-10 minutes or until soft, smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover and let rise until nearly doubled, about 1 hour.

When dough is nearly ready, prepare the pan: Coat the bottom and sides of a 12-inch cast-iron pan or 2 9-inch round cake pans with 3-4 tablespoons olive oil. Preheat oven to 425 degrees F.

Punch down risen dough and remove from bowl. Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan. Press dough evenly into pan. Cover pan with a tea towel and let dough rest 15 minutes while oven heats.

When dough has rested and oven is ready, place pan in oven and bake 10 minutes, or until crust is set and barely turning brown.

Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste. When crust is set, remove from oven and cover bottom evenly with sliced provolone cheese. Top with chopped spinach, then with tomato mixture. Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired. Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes. Remove from oven and cool at least 15 minutes before slicing. Serve warm.

Chicken Tikka Masala

Chicken Tikka Masala

Got this from a Facebook recipe exchange group I'm in. We made it this week and it was delicious, quick, AND easy (win win win)! I can't remember if your families like Indian food or not, but this was too good not to share.

Chicken Marinade (if desired)
3 boneless, skinless chicken breasts
1 cup plain yogurt
1 T lemon juice
1 t salt
1/4 t black pepper

Sauce
1 T butter
2 garlic cloves, minced
1/2 cup (or so) onion, diced
3 T sugar
2 t ground paprika
1 t ground cumin
1 t salt
1/4 t ground ginger
1/4 t ground cinnamon
1/8 t cayenne pepper
2 (8 oz) cans tomato sauce
1 cup heavy cream
1/4 cup cilantro, chopped, optional, for garnish

1. Lightly oil grill grate. Grill chicken until juices run clear, approximately 5 minutes per side. (Until it reaches an internal temp of 165*).  (Or roast in 375 degree oven until internal temp reaches 165 degrees). Let rest five minutes, then cut into bite-sized pieces. (Could also pre-cook in crockpot and then shred)

2. Combine spices and set aside. (Sugar, paprika, cumin, salt, ginger, cinnamon, and cayenne pepper).

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and onion until onion is translucent. Add spices and saute briefly. (Let the sugar get liquidy/start to caramelize). Add tomato sauce and cream. Stir to combine. Add chicken and heat through. Simmer until slightly thickened. If it becomes too thick, add extra water.

Serve over rice. Garnish with cilantro. If you have it, warmed, buttered naan nicely sops up the leftover sauce.