We’ve been busy at our new house scraping the old popcorn ceilings. What a process! When I’m tired from a long day of working on the ceiling, cooking dinner is a low priority. I’m usually super hungry by that point and just want to order out. I’ve found a little pre-planning and choosing quick cooking meals helps.
These Cashew Chicken Rice Bowls are an all-in-one fast and filling dinner idea. I created a healthier version by using brown rice, lean chicken, broccoli and a few cashews for a nice crunch. The light marinade is made from chicken broth and soy sauce.
The Cashew Chicken Rice Bowls can be eaten as a complete meal or if you want to increase your veggie intake add a nice side salad.
For this recipe I used Braggs Liquid Aminos instead of soy sauce since it is GMO-free. However, I just discovered a new product that I want to try out: Coconut Aminos. It’s supposed to be soy-free, gluten free and a non-GMO alternative! Great for those sensitive to soy or trying to avoid GMOs. Once I try it out I will let you know how it goes.
Cashew Chicken Rice Bowls
Rice bowls filled with chicken, broccoli and cashews.
- 3 Large Boneless, Skinless Chicken Breasts, cut into chunks
- 1 Tablespoon Extra Virgin Olive Oil
- Garlic Powder
- Onion Powder
- 1 Cup Chicken Broth
- 1 Tablespoon Corn Starch
- 1 Tablespoon of Soy Sauce (or Braggs Liquid Aminos)
- 14oz Package Frozen Broccoli Florets
- 1 Handful Raw Cashews
- Minute Brown Rice, cooked according to package directions
- Sprinkle chicken with salt, pepper, garlic powder and onion powder.
- Preheat oil in a large skillet over medium heat.
- Add in the chicken and begin to brown on all sides.
- Meanwhile, in a small bowl, whisk together the chicken broth, soy sauce and corn starch.
- Once the chicken is browned on all sides add in the frozen broccoli florets, the marinade and a handful or 2 of raw cashews.
- Cover and simmer until broccoli is tender and chicken is cooked through.
- Serve on top of the brown rice.
After spending some time on Pinterest and being subjected to a visual barrage of scrumptious looking cookies, pies and cakes, I had a serious craving for something sweet.
Into the kitchen I went to whip up these homemade chocolate chip cookies stuffed full of flaked coconut.
These homemade chocolate chip cookies are made with coconut oil and less flour and sugar so they hold their shape. Since they stay nice and thick there is lots of cookie to sink your teeth into.
Coconut and chocolate is a hard combination to beat (with the exception of peanut butter and chocolate) and they surely satisfied my craving for something sweet.
Homemade Chocolate Chip Cookies
Homemade chocolate chip cookies made with coconut oil. These soft and thick chocolate chip cookies hold their shape and are filled with flaked coconut.
- 1 1/2 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Cup Coconut Oil, melted (to melt oil, place the oil in a small bowl and place the bowl in warm water)
- 1/4 Cup Light Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Cup Chocolate Chips (plus a few more for topping)
- 1/2 Cup Flaked Coconut, unsweetened
- Grease or line a baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- Mix flour, baking powder, baking soda and salt together in a bowl. Set aside.
- Use a mixer to cream together the oil and sugar.
- Add in the egg and vanilla and mix until combined.
- Slowly add in the flour mixture, a little at a time until dough is mixed.
- Scrape down the sides and stir in the chocolate chips and flaked coconut.
- Grab a small amount of dough and roll into a ball.
- Place onto the baking sheet about 1 inch apart.
- Place 2-3 chocolate chips on top of each cookie ball.
- Bake for about 9 minutes or until edges are just slightly beginning to brown.
- Remove from oven and cool before storing in an airtight container or freeze for longer storage.
- The dough will be oily looking but don't worry these bake up nice and fluffy!
Blogging takes a lot of work. First there is research to be done on the subject, then I like to take nice photos to accompany the subject. After that, an article must be written about said subject, that article must be edited, photos must be added, and then we can’t forget about researching keywords and promoting the article.
I’m in awe of those bloggers who post multiple times a day! They are like the super-moms who seem to be able to do it all.
When I started this blog about a year ago, I would post pretty consistently 3 times a week. Since the New Year though, things have gotten so busy around here that I find posting once or twice a week is all I have time for. Of course, blogging is not my full time job so I have to split my time between work and blogging.
Since blogging is something I really enjoy, all the hard work that goes into it is worth it to me. I’ve learned to be okay with just blogging once or twice a week. And besides – sometimes it’s just hard to come up with what to say about something…like this Cold Pasta Salad…
Mini farfalle (aka bow tie pasta) is mixed in a creamy yogurt dijon sauce, veggies are added for color and nutrition, and a little splash of lemon juice to brighten it all up!
A great cold pasta salad to serve for brunch, lunch, as a side dish or even a main meal!
Cold Pasta Salad
This cold pasta salad features mini farfalle (bow tie pasta), halved cherry tomatoes and peas that are tossed in a creamy yogurt dijon sauce.
- 1lb Mini Farfalle Pasta (bow tie pasta)
- 10 oz Bag Frozen Peas
- 1 Pint Cherry Tomatoes, sliced in half
- 1/2 Cup Onion, chopped
- Extra Virgin Olive Oil (just enough added to the pasta to prevent sticking)
- 4 Tablespoons Plain Yogurt (add more if you want it creamier)
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Dijon Mustard
- 2-3 Tablespoons Nutritional Yeast (optional, but gives it a cheesy flavor)
- 2 Teaspoons Oregano
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- Salt & Pepper
- In a saucepan, add peas and cover with water.
- Bring to a boil, and continue to boil for 3 minutes.
- Drain and set aside.
- In another saucepan, bring salted water to a boil.
- Add farfalle pasta, stir and cook until al dente, about 8 min.
- Add the pasta to a large bowl and pour in a little olive oil to prevent the pasta from sticking to itself.
- Add peas, tomatoes, onion, yogurt, vinegar, lemon juice, mustard and spices and mix well.
- Cover and store in the refrigerator.
- I usually go by taste and feel when using spices so the amounts listed are just a starting point and my best guesstimate. Add more (or less) according to your taste.
I’ve always wondered what dates taste like and I have seen them used as a substitute for refined sugar in some recipes. I finally picked some up while I was at the grocery store. Dates are not the most appetizing thing to look at, but I decided to give them a chance. I took a teeny bite of one and…it wasn’t bad. Chewy and sweet. I got my husband to try one and he said they remind him of a Krispy Kreme doughnut. I guess I vaguely see why. The Deglet Noor dates have a slight nutty, caramel flavor and the skin is sticky. When you bite into it, it “cracks” like a glaze does when you bite into a doughnut.
If you’re ready for spring , a little taste of the tropics, then I’ve got just the remedy with these Coconut Lime Spring Cookies.
Hello April! You sure came quick.
I woke up this morning thinking about breakfast cookies. What are “breakfast” cookies anyway?
Well, most breakfast cookie recipes I have seen are usually made without flour, sugar and butter making them a healthier option than traditional cookies.
Really though, maybe it’s just a mental or marketing thing. Adding the word breakfast in front of the word cookie just makes it okay to eat cookies for breakfast.
No matter what we call them, these healthier, satisfying cookies can be eaten for breakfast, lunch or dinner.
I revisited this recipe and decided to add some new flavors to my breakfast cookies: chocolate, almond and coconut. I mixed up a batch this morning and had chewy Chocolate Chip Oatmeal Cookies for breakfast!
Chocolate Chip Oatmeal Cookies
Chocolate Chip Oatmeal Breakfast Cookies - made with mashed bananas, oats, chocolate chips, almonds and coconut. No flour, butter or additional sugar added in (besides the sugar in the chocolate chips and shredded coconut if you use the sweetened kind)
- 2 Very Ripe Bananas
- 1 Cup Old Fashioned Oats
- 1/4 Cup Chocolate Chips
- 1/4 Cup Shredded Coconut
- 1/4 Cup Almonds, chopped
- 1/2 Teaspoon Pure Vanilla Extract
- Pinch of Salt
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper.
- In a bowl, mash the bananas.
- Add in the oats, almonds, chocolate chips, coconut, vanilla and salt.
- Mix until well combined.
- Drop from a spoon onto the prepared baking sheet.
- Bake for 15-17 minutes.
I feel like someone hit the accelerator on life in these past few months. Everything seems to be in hyper-speed. It’s been a challenge to try and keep up with the everyday things, let alone the things I want to do.
I try my best to find balance in life: work, family, have to do, want to do and some me time. These quick and easy pork chops came out of my kitchen on one of those days when I was short on time but still wanted a healthy homemade meal.
A sprinkle of seasonings and a thin layer of mustard provide all the flavor you need and help keep these pork chops moist. These easy pork chops cook up in the skillet in just a few minutes.
While the pork chops are cooking, I like to boil some potatoes until fork tender, drain and season them with milk, butter, salt and pepper then mash them up for chunky homemade mashed potatoes. For some added green veggies I also cooked up some frozen peas. Dinner = done!
Easy Pork Chops
Quick and easy sauteed pork chops.
- Spicy Brown Mustard
- Garlic Powder
- Onion Powder
- Salt and Pepper
- Extra Virgin Olive Oil
- Squeeze a dollop of spicy mustard on each pork chop and spread out in a thin layer. (About a 1/4 tsp each side, just enough to coat)
- Season pork chops with garlic powder, onion powder, paprika, salt and pepper.
- Heat oil in a large skillet over medium high heat.
- Place pork chops in the hot skillet and cook for 2 minutes.
- Flip over and cook for 2-3 more minutes or until they reach an internal temp of 145 degrees. (careful not to overcook or they will be tough!)
- Remove from heat and allow to rest for a few minutes.