One Delicious Recipe A Day…. Or Not

Mmmm:)

Chinese Honey Chicken

Marinade:

3-4 chicken breasts cut

1 tablespoon soy sauce*

1/8 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon corn starch

Sauce:

1/2 cup sake or rice wine

1/2 cup honey

3 oz rice vinegar

3 tablespoons soy sauce

6 tablespoons sugar

2-3  teaspoons grated ginger

Dash red pepper flakes.

Other ingredients:

1/2 cup water

1/2 cornstarch

Directions:

Coat chicken with marinade ingredients and put in the refrigerator for 20 minutes. Cook the chicken in a hot skillet.

Mix ingredients for the sauce together. In a different bowl mix 1/2 cup of water with a 1/2 cup of cornstarch. Bring the sauce to a boil and then add the cornstarch mixture, boil 1-2 minutes.

Pour the sauce over the chicken. Serve with rice and your favorite vegetable and enjoy!

*This recipe can be gluten-free if you use gluten-free soy sauce.

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Tropical Smoothie

Here is my refreshing recipe. Smoothies are so awesome! You can have smoothies for breakfast, snack, or dessert. You can add all different kinds of fruits and vegetables to your smoothies. Here is my favorite:)

Tropical Smoothie

Ingredients:

1/2 cup Water

1 Banana

Strawberries

Pineapple

Mango

1 tablespoon Flax Seed*

Directions:

Put water and banana into the blender and combine. Then add strawberries, pineapple, mango, and flax seed to suit your taste then give the blender a whirl:) Enjoy!

*Flax seed is not necessary, but provides fiber.

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Coconut Mounds:)

Ok I know I have not been blogging many healthy recipes. What can I say? I love chocolate:) I will be posting a healthy refreshing recipe in a day or so. With out further ado are our copycat mounds. Thanks for the recipe Mom!

Coconut Mound

Ingredients:

4 Tablespoons Agave

3 Cups Unsweetened Coconut

3 Tablespoon Coconut Oil

1-1 1/2 cups chocolate chips

Directions:

1. Melt the chocolate chips in a sauce-pot with about a tablespoon of coconut oil. Line a mini muffin tin with mini cupcake papers. Coat the bottom and sides of the cupcake papers with melted chocolate.Freeze the chocolate until firm.While the chocolate is hardening, put the agave, unsweetened coconut, and 2 tablespoons of coconut oil in a food processor, and pulse until the coconut is chopped up fine. Take your muffin tin and, put about a teaspoon of coconut on top of the hardened chocolate. Then freeze until the coconut is hardened. Take your muffin tin and cover the coconut with chocolate. Freeze and enjoy. Store in a cool place. See pictures below. Not surprisingly I do not have a final product picture, because we ate all of them before I could get a picture:)

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Long Time No Recipe:)

So I have not had a delicious recipe a day:( Instead I have had a new recipe every few weeks. The truth is we have been so busy. I made these yesterday with my sisters, and they are sooo good!

Peanut Butter Cups

1/2 cup peanut butter

1/2 cup honey or agave

1/2  cup coconut oil

1 cup chocolate chips

Directions:

Mix all ingredients except chocolate chips until smooth.Melt the chocolate chips in a double boiler.Put mini muffin papers in the mini muffin tin.Coat the bottom and sides of the muffin papers with chocolate. Then put the muffin tin in the freezer for a few minutes until the chocolate is hard. Then out some of the peanut butter filling in about 2/3 of the way up the paper. Then freeze again, until solid. Then cover the peanut butter layer with chocolate, and freeze until firm.Then enjoy! Store in refrigerator.

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