Moring Smoothie

 

I was making this smoothie religiously while drinking loads of water everyday and I swear by it.  I had so much energy, my skin looked great and I thinned out a lot.  I googled "Detox Smoothies" and after reading many others, I came up with my own. This is definitely an acquired taste but I actually enjoy it now.  To make this recipe really easy I chop and freeze the cucumber, celery and parsley in freezer bags.  You can also peel bananas and freeze them whole, I have heard you can freeze avocados but I have never done it.  This recipe fills two of these mason jars, So I always have one for lunch too!!

Ingredients:

• 1 banana
• 3 celery stalks, diced
• 1/2 cucumber, peeled and diced
• couple sprigs of flat leaf parsley
• 1 lemon wedge, juice only
• 1/2 avocado
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 cup water, more if needed or desired
• ice, desired amount.  I prefer mine more creamy and not cold in the AM
• (If I am wanting a little more sweetness I add pineapple or 1/2 an apple. You can really add any fruit you want.)

Directions:

1. Place all ingredients into a blender.
2. Blend until everything is creamy and no more ice chunks.
3. Enjoy

 

Spinach Tomato Avocado Scramble

 

My little guy LOVES eggs so, I decided to add in some spinach one day for some extra nutrients.  He can also eat a whole avocado in one setting so I added that for good measure.  This is one of my new favorite breakfasts and I love that my little guy is getting a great nutritious start to the day! 

 



Ingredients:

• 3 eggs
• 1 small handful spinach, lightly diced
• 5 cherry tomatoes, cut in fours (you can always add more)
• 1/2 avocado, diced
• 1 tablespoon milk
• 1/2 tablespoon butter
• salt and pepper, to taste

Directions:

In a large bowl whisk together eggs, milk, spinach and tomatoes.

Melt butter over medium heat in a large skillet and add egg mixture.

Let cook for about a minute and begin to scramble with a wooden spoon.

Cook eggs until no longer runny, stirring frequently.

Top eggs with avocados and serve.

Soy Ginger Brussel Sprouts

Adapted by Celeste Cooks, Sweet, Sticky, and Spicy Brussel Sprouts

These are absolutely mouthwatering.  I am a huge brussel sprout fan and these, "blew my mind."  The perfect amount of sweet and spice with a hint of citrus!  My husband is out of town on business so, my dinners this week have been random and AWESOME.  Tonight consisted of these bad boys, carrots and hummus with a spinach smoothie...  These are a perfect side dish for any dinner and come together pretty fast. 

Ingredients:

• 1 lb brussel sprouts, trimmed and cut in 1/2
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons Agave Nectar
• 1/2 teaspoon ginger, freshly ground
• 1/4 teaspoon sesame seeds
• 1/4 teaspoon red pepper flakes
• juice and zest from 1 small lemon
• salt and pepper, to taste

Directions:

Mix together oils, ginger and red pepper flakes in a small bowl.  Transfer mixture into a large skillet and heat on medium/high heat.

Add brussel sprouts to skillet when oil is hot and let cook for about 5 minutes, stirring frequently.

Stir soy sauce and let simmer for another 5 minutes.

Add lemon juice/zest, Agave and salt and pepper.   Let brussel sprouts caramelize and serve. 

Hot N Spicy Chicken

If at first you don't succeed, try, try again.  I tried making this a couple weeks ago and it was quite delicious however, it was not what I was going for.  My husband and I both really enjoyed this and it was so close to the restaurant we love. 

 

Ingredients:

•  2 thinly sliced chicken breasts, lightly pounded and sliced
• 1 broccoli floret, lightly diced
• 2 carrots, sliced on an angle
• 1/2  head green cabbage, lightly diced
• 1/2 cup chicken broth
• 1/4 cup hoison
• 1 tablespoon sriracha
• 1 tablespoon fish sauce
• 1/4 teaspoon Cayenne
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil

Directions:  Preheat oven to 350 degrees.  Place chicken strips onto lightly greased foil lined cookie sheet and bake for 8-10 minutes, or until cooked through.  Meanwhile, whisk all ingredients except vegetables until smooth.  Heat oil in a large wok over medium heat and add carrots for around 2 minutes, followed by remaining vegetables and sauce.  Stir together, add chicken and cover for about 3 minutes and serve over rice.

Leftover Steak Salad with Avocado Lime Dressing

 

I have to admit,  its very rare (no pun intended) that we have leftover steak in our house.  The other night I had to make some steaks before they went bad, my husband was out with friends and I had dinner with my father in law earlier.  So I put the boy to bed, grilled some steaks and went to bed. 

 

Ingredients for Salad:

• leftover steak, sliced
• 1 bag romaine lettuce
• 1 ear corn, cooked and cored
• 1 cup black beans
• green onions, diced

Ingredients for Dressing:

• 1/2 cup olive oil
• 1/2 avocado
• 1 clove garlic
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 1 small lime, juiced
• salt and pepper, to taste

Directions for Dressing:  Combine all ingredients into a food processor and blend until creamy.  Let sit in refrigerator for an hour or two before serving.

Directions for Salad:  Combine all ingredients into a large bowl and top with dressing. 

 

 

 

Sweet and Spicy Chicken with Vegetables

My husband and I eat regularly at a local Vietnamese restaurant and he always order the Hot and Spicy Chicken.  This was my first attempt and although it wasn't the same, it was still really delicious.  This was sweet with a little kick so, I couldn't classify it as "hot and spicy" chicken!

Ingredients:

• 3 thinly sliced chicken breasts, lightly pounded flat and sliced
• 1 head broccoli, lightly chopped
• 3 carrots, peeled and sliced on an angle
• 2 scallions, chopped
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon hoison
• 1 tablespoon sriracha
• 1 tablespoon white sugar
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground red pepper flakes

Directions:  In a medium bowl whisk together broth, fish sauce, hoison, sriracha, sugars, cornstarch and pepper flakes.  In a large skillet heat oil and add chicken.  Cook for about 2 minutes on each side and add carrots for an additional minutes.  Add broccoli, top with sauce and simmer for about 3-5 minutes and serve over rice. 

Soy Mayo with Corn on the Cob

After you curl up your noise and think, "disgusting" you have to try this.  Seriously, it is so good.  Growing up we would always have this on our corn and for our artichoke dip.  This is another family favorite and it always surprised me when I would see people eating corn with butter.  My husband thinks I am crazy whenever I whip this up but I secretly believe he likes it.

 

Ingredients:

• 2 tablespoons mayo
• 1/2 teaspoon soy sauce
• 2-4 ears of corn

 

Directions:  In a small bowl whisk may and soy sauce until light brown/blond in color.  Cook the corn however you prefer.  We are usually in a hurry so I nuke them for 3 minutes or boil for around 5-10 minutes.  Spread desired amount of soy mayo over corn and enjoy.

Oven Roasted Salmon with Zucchini

I was so excited the other day when I received a $1 off coupon on a salmon fillet and definitely put it to good use.  My husband is not a fan of salmon so I whipped this up for lunch and it was fantastic.  The salmon had just the right amount of seasoning without overpowering any of the natural salmon flavor.  Definitely a new regular for me!!

 

 Ingredients for Salmon:

• 1 1/2 pound salmon fillet
• 1 tablespoon olive oil
• 1/4 teaspoon fresh grated ginger
• juice from 1 lemon wedge
• salt and pepper to taste

Ingredients for zucchini

• 1 zucchini, sliced in half lengthwise and again
• 1/4 teaspoon olive oil
• pepper, paprika, and garlic powder, to taste

Directions:  Preheat oven to 450 degrees.  Place salmon onto a foil lined cookie sheet with a little olive oil.  In a small bowl whisk all other salmon ingredients and pour over salmon.  Place sliced zucchini onto the cookie sheet and top with remaining zucchini ingredients.  Bake for 12 minutes and serve.

Balsamic Mustard Roasted Brussel Sprouts

Obviously when my husband found out I was pregnant, he was thrilled.  Mainly because we were going to have a beautiful baby however, he was also super excited about pregnancy cravings.  Lets just say he was a little disappointed when my first and only craving was brussel sprouts.  Yes, you read that right, BRUSSEL SPROUTS.  This recipe is super simple and full of flavor.  Great side dish for any meal!

 

Ingredients:

• 3 cups brussel sprouts, sliced
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 tablespoon white balsamic
• salt and pepper to taste

Directions:  Preheat oven to 400 degrees.  In a large bowl mix Dijon, oil, balsamic, salt and pepper until well blended.  Toss with sprouts and place on a foil lined baking sheet.  Bake for 20 minutes and serve.

Protein Packed Smoothie

I was driving in the car the other day and just had this ingenious thought.  Why not put garbanzo beans in Logan's smoothie for some extra protein?  I figured you wouldn't be able to taste them and he likes them plain anyways.  It turned out perfectly and no taste difference at all.  Luckily for me Logan will eat most anything but, for all you not so lucky parents this is a WIN WIN for sneaky protein.

 

 Ingredients:

• 1/2 cup garbanzo beans
• 1/4 cup plain Greek yogurt
• 1 handful baby kale
• 1 orange, peeled
• 1 banana
• 1 apple
• 1 cup ice
• 1 1/2 cups water

Directions:  Blend all ingredients together until smooth!!

Mongolian Beef with Broccoli

Recipe adapted from Six Sister's Stuff P.F. Chang's Mongolian Beef Copycat

 

My husband and I both really enjoyed this dish.  The sauce is delicious and we were discussing all the different ways to try it next.  It would work great for chicken and any kind of stir-fry or yakisoba.  Definitely a new favorite!

 

 Ingredients:

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, grated
• 1 clove garlic, grated
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar 
• 1/2 tablespoon sriracha
• 1 tablespoon hoison
• 1/4 teaspoon red pepper flakes
• 1 head broccoli, lightly chopped
• vegetable oil , for frying (about 1 cup)
• 1 lb beef sirloin 
• 1/4 cup cornstarch
• 2 large green onions, chopped

Directions for Sauce:  In medium sauce pan heat oil over medium/low heat and in garlic and ginger.  Stir for a little bit making sure not to burn garlic.  Stir in soy sauce, water, hoison, and sriracha.  Dissolve brown sugar in sauce, stir in pepper flakes and bring to a boil until sauce thickens, stirring constantly.  Remove from heat.

Directions for Beef:  Slice steak into 1/4 in strips and lightly dip in cornstarch.  Let cornstarch thicken for about 10 minutes on beef.  Heat up one cup of oil in a wok or large skillet over medium heat.  When oil is nice and hot add beef and saute until brown, about 3 minutes on each side.  Place beef on a plate covered with paper towels to soak up some of the extra grease.  Remove excess oil from skillet and bring sauce to a light boil.  Add beef and broccoli until everything is coated evenly and broccoli is just a little tender and serve over rice.

 

 

Oven Roasted Asparagus

For as long as I can remember, I have always loved asparagus.  I should probably ask my Mom that one, I bet she would have a different answer.  My Uncle works in the Yakima Valley and every time we would visit in the spring/summer months he would send us home with fresh produce.  One time he literally sent us home with a crate of asparagus, it was amazing.  We had it with every meal and this way was my favorite.  My Mom should of had us make an, "asparagus stand."  We could have brought in some extra cash, HAHA.

Ingredients:

• 1 bunch asparagus
• 1 tablespoon olive oil
• 1 lemon wedge
• 1/4 cup Parmesan cheese, shredded
• salt and pepper, to taste

Directions:  Preheat oven to 400 degrees.  Trim asparagus about 1/2 inch and drizzle with olive oil.  Sprinkle with salt, pepper, cheese and squirt with lemon wedge.  Bake for 10 minutes and serve.

Orange Chicken Stir Fry

Have I mentioned how much I love the commercials with fast and easy recipes??  Well, the other day I saw a Swanson Chicken Broth commercial with a similar recipe to this one.  Guess what? I just so happened to have a jar of Orange Marmalade in the pantry so, I decided to give it a whirl.  I adapted from my own Chicken Teriyaki Yakisoba recipe and created another WINNER.  Did anyone notice the picture for the Chicken Teriyaki Yakisoba is almost identical to this one?  This reassures the fact that I need new dishes and napkins. 

Ingredients: 

• 1 large chicken breast, lightly flattened and diced
• 1 1/2 cups fresh stir fry vegetables
• 1/3 cup soy sauce
• 1/3 cup orange marmalade
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ginger, freshly grated
• 1 tablespoon vegetable oil
• Sriracha, to taste

Directions:  In a large bowl whisk together soy sauce, marmalade, sugar, ginger and sriracha.  In a separate bowl whisk together cornstarch and apple cider vinegar.  Heat oil in a large skillet and saute chicken for around 5 minutes, or until just about done.  Add marmalade sauce and vegetables to chicken.  Stir to coat evenly.  Slowly stir in vinegar and cornstarch mixture, cover and cook for another 5 minutes.  Stir and serve over rice.

Brown Sugar Glazed Carrots

I bought a huge bag of baby carrots from Costco last weekend and I have been pondering many ways to use them up.  My husband hates veggies unless they are covered in ranch so I thought by adding sugar he just might eat them up.  However, he was still not impressed.  HAHA I guess I didn't add enough sugar.  Logan and I both loved them and I will definitely be making these again.

Ingredients:

• 3 cups baby carrots
• 2 tablespoons butter
• 3 tablespoons sugar
• water
• cayenne pepper, optional ( I love a little spice)

Directions:  Melt butter over medium/high heat and add carrots.  Saute carrots for about 5 minutes or until they start to get a little darker and add brown sugar.  When sugar dissolves add enough water until the carrots are about 1/2 covered.  Let simmer and stir frequently until water is gone and  you are left with a glaze!