Courtesy of Sheila Branyan
-- 1 can Thai Coconut Milk (or Lite Coconut Milk)
-- 2 teaspoons corn starch
-- 2-4 tablespoons organic cane sugar (to taste)
-- 1-2 teaspoons sea salt or table salt, to taste (this sauce should be less sweet and has less salt than the other sauce (so sugar and salt don't overwhelm the coconut flavor.
-- 1-2 mangos (per serving) -- The best ones (in my opinion) are "Champagne mangos," also called "honey mangos" or "ataulfo mangos." They are smaller than "regular" mangos and are in season from about March-August. When ripe, they have a yellow/deep yellow color and the skin starts to get wrinkly. You can buy these at an Asian market, but Giant and Trader Joe's usually have them in season.
-- Toasted sesame seeds (optional)
-- Pour about 2/3 of the can of coconut milk in a small saucepan, reserving the remaining 1/3 can in a small bowl or glass measuring cup.
-- Heat the 2/3 can of coconut milk over medium or medium/low heat till it simmers but is not heavily boiling.
-- While it is heating, whisk the corn starch into the remaining coconut milk until this mixture is smooth/not lumpy.
-- Once the coconut milk in pan is simmering, whisk the corn starch/coconut milk mixture into the pan for 2-3 minutes (sauce will thicken some).
-- Whisk in the 2-4 tablespoons of sugar.
-- Whisk in the salt to taste.
-- Place sauce in bowl or container and set aside.
-- Put a serving of the sweetened sticky rice in a bowl or on a plate.
-- Peel/slice mango and put on top of sweetened sticky rice.
-- Spoon some of coconut milk sauce over top of sweetened rice and mango.
-- Sprinkle with toasted sesame seeds (if desired).
-- ENJOY this fresh and reasonably healthy dessert!!
I use one of these, but you can also use a regular rice steamer or improvise by putting the rice in a mound on a splatter guard with a bowl on top, (as a cover), placed on a deep skillet filled with a couple inches of water.
1 pound 93% lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground sweet paprika
1/2 teaspoon dried oregano
Salt and ground black pepper to taste
1/2 small onion chopped
1/4 red bell pepper, seeded and chopped
1/2 cup canned tomato sauce
8 large iceberg lettuce leaves, washed and dried
(I used Romaine lettuce leaves)
1/2 cup chopped fresh cilantro
1. Warm a large nonstick skillet over medium-high heat. Add ground turkey to the skillet, using a wooden spoon to break the meat into small pieces. Cook for 4 to 5 minutes, stirring frequently, until the meat is no longer pink.
2. Stir in garlic powder. cumin, chili powder, paprika, oregano, salt, and pepper. Add onion, bell pepper, and tomato sauce. Cover the skillet with a lid, reduce the heat to low and simmer for 20 minutes.
3. To serve, place 2 lettuce leaves on each plate. Divide filling between lettuce leaves, placing in the center of each leaf. Garnish with cilantro and serve.
From - The Shredded Chef; 125 recipes for building muscle, getting lean, and staying healthy by Michael Matthews
Thanks to Mike Steck
2 cups rolled oats
3 ripe bananas mashed
1/3 cup apple sauce
1/2 cup raisins (optional)
1/4 cup almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 350 degrees
Stir oat, bananas, applesauce, raisins, almond milk, vanilla extract and cinammon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
Bake in the preheated oven until the edges are golden, 15 to 20 minutes
Thanks to Chrissy Brotschul
Plant based, Gluten and Dairy free
Total Time - 10 minutes
Servings - 24 balls, 83 calories/ball
12 Medjool dates - pits removed, soaked in hot water for 10 minutes, drained. Reserve soaking water.
1 cup old fashioned gluten free oats
1/2 cup almonds
1 Tbsp chia seeds
4 Tbsp lemon juice
1 Tsp lemon zest
1 Tsp vanilla extract
1 Tsp ground tumeric
1/2 cup shredded cocunut and/or ground almonds for dusting
Blend all ingredients except coconut and ground almonds in food processor, blend until mixture turns dough like.
Add 1 Tbsp of reserved soaking water if the mixture is too dry.
Scoop 1 Tbsp of mixture and roll into ball, roll in either coconut or ground almonds and place on bake sheet.
Store in airtight container in the refrigerator until serving. (Balls keep well in freezer for up to 3 months)
Thanks to Kate Williams
Thanks to Judy DeFonzo
Sweet Potato “Fries” with Greek Yogurt Dip
4 large sweet potatoes
1Tbps extra virgin olive oil
¼ tsp sea salt
¼ tsp chili powder
½ tsp garlic powder
3 Tbsp lime juice
1 cup non-fat plain Greek yogurt
¼ cup chopped parsley
¼ cup lemon juice
1 tsp garlic powder
½ tsp onion powder
*Combine all ingredients in a bowl and serve chilled with potatoes.*
Preheat oven to 375 degrees. Wash and chop potatoes into long strips. Combine remaining ingredients in a small bowl. Brush seasoning mixture over potato slices. Place potato slices onto greased cookie sheets. Bake for 30 minutes or until slightly brown and crispy. Serve warm.
Guacamole Deviled Eggs
12 large hard boiled eggs
2 ripe avocados
¼ c cilantro finely chopped
1TBSP lime juice
1/4tsp sea salt
1tsp pepper flakes
Chile powder for garnish
Bring a pot of water to a rolling boil. Boil eggs for 15 minutes. Allow to cool. Peel eggs and slice in half longways. Remove yolks and combine in a large bowl with avocados, cilantro, chives, lime juice, sea salt, and pepper flakes. Fill egg halves with yolk mixture and top with chili powder.
Prep time: 15 mins
Cook time: 6 hours
Total time: 6 hours 15 mins
Leftovers can be refrigerated for up to five days.
Calories: 325 Fat: 3.9 Carbohydrates: 39.9 Sugar: 10.1 Fiber: 12.7 Protein: 33.5
Thanks to Susan Bompadre for this tasty recipe
1 head of broccoli, cut into florets and bite sized slices of the stem
½ cup water
½ teaspoon sea salt
½ lemon sliced paper thin
¼ cup lemon juice
1/3cup extra virgin oil
Coarse sea salt to taste
Coarsely ground black pepper
1-2 cloves garlic sliced very thin
Toasted hazlenuts, roughly chopped (optional)
In a skillet, heat the water to a boil, then add sea salt and broccoli. Cover and lower heat to simmer. Stem for approximately 5 minutes or until crisp and tender. Remove from heat and drain.
Immediately plunge broccoli inti ice bath to preserve color. Drain and arrange on a serving plate or bowl.
Drizzle the oil and lemon juice and garlic over the broccoli. Arrange the lemon slices on top and sprinkle with coarse salt and black pepper.
Sprinkle toasted nuts on top. Cover with plastic wrap or lid.
Refrigerate for about 1 hour before serving.