Peanut Ginger Chicken with Mango Salsa & Brown Coconut Rice

This is one of my most favorite dinners!  It is honestly a winner that everyone enjoys and it's very low-fat & healthy!  It's perfect for a summer BBQ.  It also makes great leftovers.  The salsa stays fresh with the vinegar on it, so it's still good the next day.  WARNING:  The coconut brown rice is addicting!!  I'm just warning you :)

Peanut Ginger Chicken Marinade:
1/2 c. hot water
1/2 c. all natural peanut butter
1/4 c. chili garlic sauce (found in the Asian section of your grocery store)
3 T. Bragg's Liquid Aminos (or low sodium soy sauce)
2 T. olive oil
2 T. vinegar
1 T. fresh grated ginger or 1/4 t. ground ginger (fresh is always best)
6 boneless skinless chicken breasts or 18 chicken tenderloins

In a small bowl, stir hot water into peanut butter.  Stir in the next 5 ingredients until well mixed.  Place chicken in a bowl or bag & pour marinade over the chicken.  Hint:  I like to use chicken tenderloins or slice my chicken breasts into thin slices so they can absorb more marinade and they don't take as long to cook.  I never have to worry about dry overdone ends and pink in the middle of the breast.  It's easier to serve that way too.  Marinate at least a couple of hours, but up to 24 hours.  Mix or turn bag occasionally.

Grill chicken on a medium heat grill for about 5 minutes on each side.  They may not take that long, just test them for doneness.  Serve with mango salsa & coconut rice.

Mango Salsa:
2-3 mango's, diced
1 cucumber, diced
2 T. thinly sliced green onion
1/4 c. fresh cilantro, chopped
1 tsp. sugar or agave
1 tsp. vinegar ( I like Bragg's apple cider vinegar)

Combine all ingredients in a bowl, cover & chill.  This can be made ahead, so I like to do it a couple hours before.

Coconut Brown Rice:
2 c. sweet brown rice (or any type of brown rice)
2 c. lite coconut milk (1 can)
2 c. water
1/2 t. sea salt
1/4 c. sugar
1/4 c. dry shredded coconut (unsweetened)
1 T. coconut oil

Rub coconut oil on pan.  Add all the ingredients & bring to a boil over a high heat.  When it boils, cover & turn down heat to low (about #2 on your stove dial).  Allow for 1 hour to cook or until rice has absorbed all the liquid.  If it seems like the liquid is not absorbing, take the lid off and let it cook some more.  Allow it to sit for 5 minutes or so and then fluff with a fork.
This can also be made a little ahead of time because it can sit in the pan with the lid on and stay warm for about an hour without any heat or on very, very low heat.
 

 This is how thinly I cut the chicken.  I love the extra marinade and how fast they cook!

 If you have never cut a mango before, this is how I do it.  You hold your mango upright because the seed is long, flat & skinny.  You cut off both sides of the mango around the seed.  Once you cut off both sides you will be left with the small skinny middle (see in picture next to the whole mango).  Then score each side down to the skin, being careful not to cut through the skin.  Once they are scored, flip it inside out and it looks like a mango city :)  That's what my kids call them.  They love to say, "Mom, can we have Mango Cities!"  The problem is they would eat five each if I would let them.  If only I could grow mangos!  Anyways, then just cut them off and dice them a little smaller if needed.  Enjoy!!

Bon Appetit!

PB Cacao Smoothie

This is a wonderful way to curve your sweet craving for the day!  It's the perfect blend of cacao and peanut butter (or almond butter).  It is like drinking a deluxe chocolate milk but getting the wonderful health benefits of cacao.  If your kids like chocolate milk, they will love this.  It's also a great way to get in some protein after a workout or for a quick breakfast.  It's very filling and satisfying.  Try it out and see what you think.  Feel free to play around with it.  There are many versions of this type of smoothie, so do what works for you!

If you're not sure what cacao is, it's the unprocessed beans that are used to make chocolate.  The word "cocoa" is actually a misspelling of the word cacao.  It is rich in antioxidants as well as good fats (minimal), and minerals such as calcium, zinc, iron, and potassium.  It can suppress overactive appetites :) Yeah! That's always a plus!  Start using it in your smoothies & baking.  Because the chocolate we buy today is sweetened with sugar and cream, you will be surprised that it does have a bitter flavor, so make sure you sweeten it with something.  In this smoothie, it's the bananas!

PB Cacao Smoothie
serves 1-2
1 c. Organic rice or almond milk
1 T. raw cacao powder (purchase at the health food store)
1 T. all natural peanut butter or almond butter
1 frozen banana
ice

Pour your milk into the blender, add the rest of the ingredients, and mix well.  Make sure you use a frozen banana to help thicken it up a little and keep it cold.  You also want to make sure that your milk is cold to begin with.  It makes a difference.  If you want it sweeter, you can sweeten with some honey, agave, or more banana.  If you like it with more chocolate, add a little more cacao.  Just play with it and find your perfect blend.  I promise it will take your chocolate craving away for the day :)  Bon Appetit!

Cinnamon Coconut Granola

This is the perfect crunchy snack for the afternoon or the perfect topping on your breakfast yogurt & berries.  You cannot go wrong with this recipe.  I love it so much!  If you're like me, I don't like to eat yogurt very much unless it has granola on it.  There's something about the texture of yogurt that gets me, so I always have to have something crunchy with it.  My good friend Amber, from my gourmet club in California, sent me this wonderful recipe and I just modified it a little to be a little healthier.  It's absolutely divine!  Thanks Amber!

Cinnamon Coconut Granola

1/2 c. Coconut oil

1/2 c. Maple syrup

1/4 c. Honey

1/3 c. Flour

1/2 tsp. Vanilla

1/2 tsp. Almond extract

1 tsp. Cinnamon

2 c. Rice Krispie cereal

2 c. Rolled oats

1 cup Shredded unsweetened coconut

1 cup Craisins

1/2 cup Sliced or slivered almonds
1/2 c. flax seeds or flax meal
1/2 c. wheat germ (optional)

INSTRUCTIONS:

Heat oven to 325 degrees.

Put first four ingredients in pot and bring to a boil over medium heat.  Once sugar is dissolved, remove from heat and add the vanilla, almond, & cinnamon.  In a large mixing bowl, mix the dry ingredients together.  Pour hot mixture over dry mix in bowl and stir until well mixed.

Transfer the mixture onto a baking pan with parchment paper on it. Bake for 15-20 minutes until golden brown. You may have to use a spatula to mix it around if it’s getting too brown on top.  Allow the granola to cool for 1 hour in the pan.  Break into desired pieces if clumped together, then place in an air tight container.  Keep in fridge for longer freshness.

This is my favorite yogurt in the whole wide world!!  It's a honey flavored greek yogurt. (see the little honey symbol on the bottom left corner?  Make sure it has that symbol) You have to try it.  You'll never want another flavor again :)  Well, at least I never want any other flavors!  It's not the healthiest in the world and it does have high fat content, but I only eat about 1/2 c. at a time.  The honey vanilla is not as fattening, so check the labels!

Spinach Veggie Wrap

There is nothing more delicious on a warm spring or summer day than a wrap full of fresh veggies!!  There is one secret ingredient that I think makes this one delicious and I'll tell you what it is.  The secret is in the sauce :)  

 These pictures are from our Yoga Retreat with Lone Tree Yoga down in St. George, UT.  They were the perfect lunch after our beautiful hike through Zions National Park.

Spinach Veggie Wrap

(the possibilities are endless, but here's what I like in it :)

Large spinach tortillas

Creamy dijon mustard sauce (see below)

Spinach

Tomatoes

Sprouts

Avocado

Bell Peppers

Cucumbers

Red Onion

S & P

To make the creamy dijon mustard sauce, just soften a cube of cream cheese (8 oz) and add 2-4 T. of dijon mustard.  Add just enough mustard to your liking.   Then spread on tortillas and fill it full of all of that vegetable goodness! Believe me, you will be full after you eat one of these babies!!

Thanks beautiful Fayth for posing for the picture :)  Such a fun day!

Almond Joy Bites

These are my latest creation for those times in life when you just need a little chocolate.  They are the perfect indulgence for those of us who enjoy Almond Joy candy bars.  You can feel good about eating these because they are all raw & natural.  They contain health promoting ingredients like coconut oil, rolled oats, raw almonds, unsweetened coconut & raw cacao.

Almond Joy Bites
 1 c. extra virgin coconut oil
3/4 c. agave
1/2 c. cacao powder
1 c. raw almonds, slivered or chopped
1 c. unsweetened coconut
1 c. rolled oats

Mix coconut oil & agave in mixer or by hand.  Then add the cacao powder and blend until well mixed.  Add the rest of the dry ingredients & mix well.  Pour into an 9 X 9 pan (or some pan similar in size).  Rub your hands with coconut oil & mash it down until it is a nice level bar.  Cover and put in the refrigerator to harden.  After a couple hours it should be nice & hard.  Cut into small bite size pieces.  Don't cut them too small or they will fall apart.  I like to keep them in the refrigerator because I think they taste better when they're cold.  If you are having them for a party, pull them out just before serving.
*I know it will be tempting, but don't consume too many just because they have so many wonderful health benefits.  :)

Cacao is a Mayan Superfood!  It has been enjoyed for its healthful and invigorating properties in South American cultures for thousands of years.  Cacao contains a naturally rich supply of antioxidants and is a good source of dietary fiber.  It is also known to be one of the highest dietary sources of magnesium, flavanols and polyphenols.   I use this in my protein shakes as well with some peanut butter & banana.  It is so delicious.  I will post that one soon!

 Cut bars into small bite-size chunks.  Keep covered and enjoy for weeks to come! (If they last that long)

Sprouting

If you are like me, I LOVE sprouts!!  I love them on salads & sandwiches especially.  They make it taste so fresh & delicious.  There are risks when buying them in the store because of salmonella and e. coli so just take the risk out and grow them yourselves.  There are many good sprout growers, but it's super easy & cheap to do it yourself.  Here is a basic sprout lesson.

Sprouting Benefits:

•    Enzymes are activated.

•    Proteins convert to free amino acids.

•    Starches change to simple sugars.

•    Minerals combine to increase assimilation.

•    Vitamin content increases from 3 to 12 or more times.

•    Chlorophyll and carotene content increase dramatically when exposed to sunlight.

•    Home-grown sprouts are remarkably inexpensive.

How do I sprout?

·      Soak raw seeds, grains, or beans for 12 hours (overnight, more or less)

·      Dump water and rinse with cold water a couple times until the water is clear

·      Leave jar upside down or tilted on it’s side to drain

·      Rinse 2-3 times daily

·      Sprouts are ready in 3 or 4 days when you see tails or your sprouts are long

·      When ready, keep sprouts refrigerated & rinse every other day or so, storing upside-down.

They should stay good for a week or two if properly rinsed.

Tips:

Pure filtered water is best-it produces the most alive food possible

Dry seeds, beans & peas can be stored for years

You can buy sprouting lids at a grain store or make your own with cross-stitch plastic

·      For more information on sprouting, visit www.sproutpeople.com

Sweet Green Smoothie

This might be the most refreshing drink you have ever had in the morning :)  I love the way it makes me feel when I have one.  It is so refreshing and delicious.  You have to try it at least once!  Your kids might not go for it, but when you taste how sweet it is with Kearn's Nectar, anybody can drink it.  We sell this one down at our restaurant, Sandy's Fine Food.  The recipe is a little different though.  I can't give away all my secrets :)

Sweet Green Smoothie

1 can Kearn's Nectar (any flavor, or any juice)

2 c. water

2 large carrots, peeled

1/2 cucumber

2 bananas

1/4 lemon (with peel if you have a high powered blender)

2-3 large handfuls of organic spinach

ice

Put ingredients in your blender in the order listed, except the ice.  Blend until smooth.  Then add 1 c. or more of ice to get it real cold.  Enjoy :) 

You can always add a little agave if you need it.  I don't use it but it would help if you're just getting use to green smoothies.

This does make a large batch so if your family won't drink it with you, just half the recipe and it should be perfect!!  If your family does decide to join you, hopefully it will look like these happy boys!!