You can use either broth or water to cook this quinoa recipe. For a hearty, flavor-rich quinoa pilaf, use your favorite broth.
At first, make your quinoa the easy way- using a rice cooker. You’ll need roughly 2 1/2 – 3 cups cooked quinoa. As the quinoa cooks, gather and cut up your vegetables. You’ll need:
Olive oil
2 tablespoons fresh chopped parsley
2 cloves garlic, finely chopped
1 teaspoon Greek Seasoning (mint, lemon, basil, oregano mix)
2 cups sliced mushrooms
Sea salt and ground pepper, to taste
1 small to medium green bell pepper, diced fine
1 small to medium yellow bell pepper, diced fine
2 scallions (spring onions) sliced- white and light green sections
Squeeze of fresh lemon juice Extra virgin olive oil, to taste
Option:
Toasted pine nuts, for serving When the quinoa is almost done, heat a splash of olive oil in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with sea salt, and ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.
Scoop the cooked quinoa out of the rice cooker and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh lemon juice all over the quinoa and drizzle with extra virgin olive oil. Toss to coat the quinoa. Taste test and add more salt or seasoning if it needs it. Sprinkle with toasted pine nuts, if desired. Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad. Note on chilling this quinoa: Before serving this quinoa cold, taste test again and adjust seasonings; chilling often dulls the flavors in these kinds of salads. I usually allow quinoa salad a few minutes out of the fridge before serving; letting it to come to room temperature helps the flavors. If making ahead as a salad, I’d use water instead of broth- personal preference.
I know it’s almost spring, so our time for soup is really winding down, but I think this soup recipe is perfect for this time of year. It’s light, brothy, full of flavor, and very refreshing with the hint of lemon and fresh grassy parsley, yet definitely filling enough to be a meal. I saw this recipe on a blog that I like, Two Peas and Their Pod, and didn’t really do too much to it except to add some fresh spinach. As usual, this soup starts with carrots, celery, onion, and garlic, but that’s about the extent of the work involved. It uses a rotisserie chicken (mine was kind of a bigger one this time, so I didn’t even need it all) and store-bought broth. If you’re feeling froggy, go ahead and make your own.
Now I have to tell you, when I was adding the lemon zest and juice to the soup, I kind of wondered if it would be too tart and overpowering because it was a lot of zest and my lemons seemed really juicy. But, I was pleasantly surprised that it was just the right amount. The lemon was not overwhelming at all, it just kind of blended nicely with all of the other flavors and was really mellow. I used one and a fourth cups of orzo in mine, and it was a pretty substantial amount of orzo. You could use less if you don’t like as much in yours. If you anticipate having leftovers (it does make a pretty big batch), you might even consider cooking the orzo separately and combining it with the soup in the individual serving bowls. I cooked it all together and the orzo sucked up all of the broth in the leftover soup, but it was ok because I just added some additional broth when we heated up our leftovers. So that’s your call!
This was my first time making this, and Tim, my mom, and I all loved it! And bonus – it’s pretty healthy! I’ll definitely make it again. I’m so glad to have another soup recipe in my arsenal!
Lemon Chicken Orzo Soup
Ingredients:
1 tablespoon extra virgin olive oil
1 medium onion, diced
2 large (or 3 small) carrots, peeled and sliced into 1/4 inch thick
2 celery stalks, thinly sliced
2 cloves garlic, minced or grated
8 cups of fat-free low sodium chicken broth
Zest and juice (about 1/3 of a cup) of 2 lemons
1 bay leaf
1 1/4 cups orzo pasta
about 2 1/2 cups cooked shredded chicken
1/4 cup chopped fresh flat-leaf parsley
a couple of generous handfuls of fresh spinach
Salt and pepper to taste
Directions:
Heat olive oil over medium high heat in a large pot. Add carrots, celery, and onion and cook about 5 minutes, until they begin to soften. Add garlic and cook for 1-2 minutes more. Add the broth, bay leaf, lemon zest, and lemon juice and bring to a boil. Add orzo and cook for 7-8 minutes, until the orzo is tender. Add the chicken and cook for a couple of minutes to allow it to heat through. Stir in spinach and allow it to wilt for about one minute. Season with salt and pepper to taste. When ready to serve, remove the bay leaf and stir in the parsley.
These aren't anything complicated. With five ingredients, they take only a few minutes to put together. In fact, these were probably the least time-intensive food at my Cheesecake Extravaganza. Yet, I had more than a few people come up and proclaim their love for the finger food.
You don't have to throw a cheesecake party to serve these....I imagine they'd be welcomed just about anytime! Another great party food, these can be made ahead of time. I did all the steps, even the sprinkling of graham cracker crumbs, twenty-four hours ahead of time and they suffered no ill consequences. Just be sure to wrap them well (I covered my plate with plastic wrap).
Next time, I'll make more... this was the first food to go at the Cheesecake Extravaganza, and with good reason!
Cheesecake Stuffed Strawberries from Nutmeg Nanny Print this post Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs
Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Do not adjust your sets - you haven't tuned into the wrong blog. Its still culinarily challenged me but this pie was so amazingly delish I had to share it. We had a chance encounter with its gooey yumminess in Africa. Luckily the camp manager was nice enough to share the recipe. I've made a few slight adjustments to account for American markets.
Meet Banoffe "Danger" Pie. Ban for banana + offee for toffee = Banoffe pie. If you are like me, you've never heard the term 'banoffee', no less tasted it. Non Americans are roling their eyes now as its nothing new but humor my astonishment - how has this dessert not won us Yankees over?
Why "danger"? Glad you asked. Danger is this pies middle name not only because is it tasty and calorically sinful but its also incredibly easy to make! A dangerous combination. If you are on a diet, avert your eyes.
Still with me? Lets get started. You will need:
3 bananas
1 tin of sweetened condensed milk
2 cups whipping cream
1 package of digestive biscuits or graham crackers
1 stick of butter
1 tsp vanilla
1 small bar of chocolate
If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.
Your first step can be done way ahead of time (at least hours but can be as much as months before). Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!
After requisite time has passed, take pot off the stove and allow the can to cool. In case you're wondering - you just made magic, er, toffee!
So you're ready with your toffee, its time to do the rest.
To make the crust (*You can skip this step entirely by buying a ready made graham cracker crust.)
Grind up digestive cookies in food processor.
Melt stick of butter in microwave and pour into crumb mixture.
Blend until you have a moist sand mixture.
Smooth wet crumbs into pie plate to make a crust.
Bake at 350F for 10 minutes.
Set aside to cool.
To make whipped cream (*You can skip this step entirely by using cool whip. )
Whip cold cream and vanilla on high until whipped
Set aside
Now its time to bring it all together. Cut up bananas into slices and lay into your crust. It doesn't matter how you arrange them really. Just go wild.
Open toffee can, mix with knife until smooth, pour on bananas.
Spread whipped cream over the whole mess.
Grate chocolate on top (optional)
Put in fridge to set for at least 2 hours.
So there you have it. Yum in a pan. I dare you not to love it.
These are delicious and super simple nutella cookies that only require FOUR ingredients!! Talk about basic cookie goodness! Personally I love nutella, and this recipe really hits the spot when I’m craving something sweet.
The batter is a little thick, so if you need to add a more nutella, go right ahead! It won’t hurt anything except many your waistline! LOL. These are easy nutella cookies and as you can see from the pictures, they look simply divine!
I thought I would show a quick picture of what Tastes Like Lasagna Soup looks like under all of the cheese. It really is so yummy and so easy.
Usually I’m all about letting the soup sit under the broiler for a while so that the cheese starts to brown a little, but it was so late by the time my husband got home from work that we were starving so I only let the cheese melt.
Can Lasagna Be Prepared Ahead?
You can assemble lasagna up to the point of baking it.
Cover with foil, crimping the edges of the pan tightly.
Refrigerate up to 3 days before baking.
Do Lasagna Noodles Have To Be Cooked Ahead?
You can use regular lasagna noodles without boiling them first.
But, you will need to add extra moisture to the lasagna so there will be enough liquid to cook the pasta.
How Long Will Homemade Soup Keep?
Homemade soup will keep 3-4 days in the refrigerator.
Soup should be stored in a container with a tight fitting lid.
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.
Source: Everyday Food, April 2012
Wooden Spoons
Ingredients
Directions
Honey Mustard
Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.
Spicy Ketchup
Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.
Baking something special for the holiday is a real adventure. Sliding through the various recipes you find online, avoid making the same mistakes as other home cooks, and trying to come up with an original product. We already posted a recipe for Nutella-bread and recently a brioche in the shape of a Christmas tree.
I have chosen to use leopard print baking moulds as in the photo at left and Related Products at bottom to continue the leopard theme but you can bake in regular loaf tins.
Cake Ingredients:
Vanilla cake batter from scratch or 2 box mixes (It needs to be a thick batter)
Black and brown food colouring
Equipment:
Piping bags
Loaf tins or cardboard baking moulds
3 Mixing bowls
Step 1:
Make a double quantity of a ‘from scratch’ cake mix or 2 boxed vanilla cake mixes. Divide the batter into 3 ‘leopard’ colours. Leave the largest amount as is and add brown and black colouring to the other two separate bowls. Fill 3 piping bags with the 3 different colours.
Step 2:
Snip off the ends of the piping bags, the uncoloured batter can be piped with a larger hole than the black and brown. Pipe a thin layer of uncoloured batter into the base of your baking mould or loaf tin.
Step 3:
Take your black batter and pipe two lines down the length of the baking mould.
Step 4:
Take your brown batter and pipe on top of your black lines.
Step 5:
Pipe black batter again on top of the brown lines.
Step 6:
Pipe a layer of plain batter to cover the black and brown lines. The purpose of using a piping bag is so you don’t distort the lines of black and brown piping.
Step 7:
Repeat this process piping as many lines of black and brown batter as you like. The closer the lines, the more spots you will have in the finished cake.
Step 8:
Varying the placement of the piped lines will ensure a more varied finished pattern.
The completed cakes tend to take slightly longer to bake than a plain vanilla cake mix. These cakes are iced with cream cheese icing (see recipe below).
To Make Leopard Cupcakes Step 1:
Using the same 3 bags of coloured batter pipe a small amount of plain batter on the base of each patty pan. Then pipe small black dots of batter randomly over base – as many as you can fit.
Step 2:
Pipe brown batter on top of the black and then more black batter on top of the brown. Cover in plain batter then repeat the same procedure until the patty pan is two
thirds full, finishing with plain batter layer.
Cream Cheese Icing Step 1:
Beat the cream cheese and butter together until smooth.
Step 2:
Gradually incorporate the icing sugar until it is of spreadable consistency.
You can use this technique in the loaf tins as well however it doesn’t ensure that each slice will show ‘spots’. The baking moulds are extremely convenient for transporting and you can slice your cake in front of people to reveal the unique interior. However a loaf tin can be sliced and plated for just as eye catching effect.
I made something kinda cool, and I want to share it with you all!
Some wonderful friends of mine recently started a local publication called Wolftree. It’s a publication “that aspires to encourage and share the stories of sincere artists, dreamers, and adventurers of the Midwest.” It’s pretty darn neat. Go check it out! Maybe even think about buying it…
Last weekend was the launch party of Wolftree’s volume 1, and I was presented with the exciting and challenging opportunity to make a cake for the party. Brooke, my friend and one of Wolftree’s creators, asked me, “Could you do an actual tree cake?! Earthy like?!” My first thought was, “Oh dear… I don’t know if I have the skills or tools to do that.”
However, I did lots of research– mostly scouring pages and pages of tree cakes on CakeCentral.com– and the dim light began to grow brighter, giving me hope that I could do this. I wrote down all the ideas I could think of and narrowed it down to the best one: Make the trunk out of rice krispies covered in chocolate, and use angel food cake for the leafy top.
What do you think? Did I do okay?
It was quite a long process, and there were many moments of doubt, but I knew that even if it didn’t turn out perfectly, I would give it my very best shot. To be honest, though, staring at that obviously-not-a-tree form in the beginning stages, it was a little disheartening. I’m no arborist, and I really didn’t know if I’d be able to make that ugly green mass look like a tree.
Fortunately, there was reassurance in knowing that at least it couldn’t look any worse. Haha. I also had some rock solid encouragement and motivation from my better half. Thanks for keeping me going, Rob.
So if you’re wondering how I made a tree out of cake, here’s a bit more detail for you.
First, Rob so kindly engineered the structure that would hold everything up. Two wooden circles and a wooden dowel were connected with screws and gorilla glue. Though it’s not pictured, I then wrapped it all in tin foil to keep things sanitary. Next, I mixed green food coloring into angel food cake and baked it in varying sizes.
While the cakes were baking and cooling, I made some rice krispie treats by simply stirring the cereal into melted marshmallows. Then, with wet hands, I formed the cereal around the dowel into a shapely trunk.
After the cakes had cooled, I tore off any browned edges and arranged the layers to mimic a treetop. The underside of the bottom-most cake layer was cut away slightly to fit over and cover up the top wooden circle which it was resting on.
Here comes the trickiest part. Using a combination of snipping with scissors and tearing with my fingers, I pruned the cake. It’s harder than it sounds.
When the cake/treetop had a nice shape to it, I added accents with gel food coloring and a pastry brush. It really made a difference, don’t you think?
The tree’s roots came next. They’re just made of more rice krispie treats.
To make the bark, I melted chocolate chips, stirred chocolate frosting into it, and added some light grey cream cheese frosting to make the color more realistic. Using melted chocolate is actually what created the “bark” look; that didn’t even require any special technique. Since chocolate solidifies as it cools, but frosting doesn’t really, the combination of the two was perfect for the texture I wanted.
Lastly, I used some leftover buttercream and dyed it green to make the grass with the grass tip on a piping bag.
(Photo credits for the three above go to the amazing Robert, my husband.)
Since this tree didn’t much have a whole lot to offer hungry guests at the party, I also made some cupcakes to go with it. I made Lemon Cupcakes with Vanilla Bean Buttercream and Vanilla Bean Cupcakes with Cookie Dough Frosting.
Words can’t explain how joyous I was to be, for the first time ever, baking with REAL VANILLA BEANS. My gosh. So much excitement. Seeing all those little black specks in the batter and smelling that, sweet, pure aroma… I was in vanilla bean heaven. SO GOOD. The Lord has blessed me richly.
Here’s everything all put together at the party!
(It’s just a little Instagram phone picture, so sorry for the less-than-fantastic quality.)
Well, I think that’s about it. And, um, I also think this is my longest post thus far…
If you actually made it all the way through, I commend you!
If you have any questions or comments on this creation, or if you want to share something you’ve created, add to the comments below!
Pumpkin Spiced Oatmeal Pecan Cookies – For the pumpkin obsessed! Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, spices, and chopped pecans.
I think the photo below says it all. My 21 month old had a taste of these cookies before I started photographing them, and later as I was taking my photos, her cute little hand kept getting in my set trying to steal my cookies.
I know lots of you love the Fall and all the pumpkin goodness that comes along with it. I’ve been stocking up on cans of pumpkin for future recipes, so stay tuned! Pumpkin is a little hard to find right now, but soon it will be everywhere. I found canned organic pumpkin in the organic market by me, it was a bit more money but I don’t mind spending extra for organic.
Are you wondering what is clean eating? Would you be surprised to hear that there really aren’t any health goals you can achieve without it? You just cannot get healthy without eating healthy. You can exercise the most of your time, but the food is the most important thing for a good health. If you eat whole, healthy and fresh foods, your body, skin and soul will glow with health that gives you endless energy.
Check out our list of TOP 10 clean eating recipes!
Cooking and eating the healthiest of foods, that will help you maintain a healthy weight and be healthy as well. With all the vitamins they contain and all benefits they have on us, you will see and feel the results very soon!
Here are 30, Best Clean Eating recipes that you can try out.
1. Clean Eating Pecan Pie
Giving up sugar can be the hardest task for many us. But, deciding to live the clean eating lifestyle doesn’t mean saying goodbye to all the sweets. Some desserts, like the Pecan Pie can be the very thing you need. To prepare it, you need almond flour, sea salt, unrefined coconut oil, eggs, pure maple syrup, unrefined coconut sugar, butter or ghee, vanilla extract and pecans.
2. Clean Eating Smoky Sweet Potato and Black Bean Salad
Salads are always a good idea. They are easy prepare and will make you feel full for hours. One of the salads that you can include in your clean eating menu is the Smoky Sweet Potato and Black Bean Salad. Besides the two main ingredients, you can always add something by your choice. Bell peppers, onion, chives, herbs and spices, and even some sauces will do the trick.
3. Key Lime Pie
Creamy desserts are always welcome, especially if they are as tasty as the Key Lime Pie. One slice of it can go really well with your morning cup of coffee or tea. It has an amazing filling made of avocado, lime juice, coconut oil and raw honey, while the crust is made of almond pulp, dates and a pinch of salt and cayenne. It’s really easy to prepare these mini pies. Blend the filling and crust ingredients separately. Place the crust mixture into muffin tins and spoon the filling.
4. Clean Eating Stuffed Avocado Skins
via lushiouseats.com
The avocados are considered as one of the healthiest foods because of their benefits. They are tasty and can be combined in many meals. You have probably heard and tasted yourself the deliciousness of an avocado toast, but trying something else would be good too. This recipe is all done in 5 minutes. All you need to do is just pop out the inside of the avocado and mash it along with low sodium tuna and cottage cheese. Place the mixture in the skins and enjoy!
5. Chocolate Chip and Sweet Potato Bars
The combination of sweet potatoes and chocolate may not sound like something well, but this dessert is worth trying. For the bars you need organic pureed sweet potatoes, organic almond butter, organic maple syrup, organic coconut oil, chocolate chips and Himalayan sea salt. For the crust you need organicpecans, medjool dates, organic coconut oil and organic raw cocoa powder. The recipe makes approximately 16 bars.
Part of our Best Clean Eating recipes selection are the Meatloaf Muffins, they can be the perfect choice for any time of the day, breakfast, brunch, a snack, your choice. They take approximately two hours to prepare, but all the effort is going to be worth it once you taste them. The muffins are made as mixture of delicious ingredients, such as ground turkey and ground pork, mushrooms, zucchini, pepper and onion (check the link for more details) and the muffins on top have a very delicious homemade roasted tomato sauce.
7. Apple Pie Oatmeal Cookies
Trying to make our children eating healthy food can be hard with all the sugary desserts that can be bought in every store. One of the ways to make them eat healthy is by preparing it for them. There are many desserts that do less harm than the bought ones. You can prepare the soft and chewy Apple Pie Oatmeal Cookies and pack them for school or serve them after lunch. The combination of apples and cinnamon is always a winner.
8. Clean Eating Indian Fried Rice Bowl
via lushiouseats.com
Done in less than 30 minutes, for this recipe you only need six ingredients: curry, turkey breast, long grain brown rice, dried oregano, sweet red pepper and cubano pepper. If you like Indian cuisine, then you will definitely like this simple, yet very delicious lunch, brunch or dinner option. Curry and rice is a great combination and will keep you full for a longer time.
9. Apple and Almond Topped Coconut Yogurt
via cleanfoodqueen.co.uk
This bowl can serve you as dessert, or as breakfast or brunch. It’s a good idea to prepare it during days when you are busy or just feeling lazy. All you have to do is mix Greek yogurt with coconut milk and in this recipe are used apple, almond butter and unsweetened shredded coconut as toppings. But, you can always add something else, like nuts or more fruit.
10. Clean Eating Chicken Enchilada Casserole
Perfect for lunch or dinner, the Chicken Enchilada Casserole is prepared in less than hour, and it will take definitely even less than that to eat it! The recipe has the charm of the Mexican cuisine, for what you need enchilada sauce, corn tortillas, black beans, kernel corn, chicken, scallions, blend cheese, avocado and fresh cilantro.
When you are looking to loose weight, you need meals that are rich in protein and low in calories. Shrimp is one of your best bet. It is filling, healthy but without those ‘bad fats’.
Nothing is healthier and tastier than zucchini noodles with Pesto sauce! This specialty can easily become a favorite clean meal for everyone because it’s tasty, easy to prepare and it comes with picture instructions which will make your life easier!
12. Clean Eating Spiraled Raw Zucchini Salad with Avocado and Edamame
Fresh, quick and delicious – this salad takes less than 5 minutes to make, start to finish and there’s no cooking involved, so it’s perfect for the summer because you won’t heat up your kitchen!
13. Clean Eating Italian Pasta Salad
If you’re a fan of the original wonderpot recipe, you’re gonna love this one! We think we even like this combination of mushrooms, artichoke hearts, and spinach even better. It has a rich, earthy flavor that made us want to eat it straight from the pot!
14. Clean Eating Breakfast Pizza
Pizza sounds like calorie bomb, but this one is only called “pizza” because of the shape and the whole look. Actually it’s clean, healthy, breakfast pizza.
15. Watermelon, Tomato and Cheese Salad
Mixing fruit and vegetable can be so fun and delicious. For this summer meal you will need the following ingredients: 2 cups watermelon, 1 cup cherry tomatoes, 1 cup cucumber, 1 tbsp. light goat cheese,, 2 tbsp. mint leaves, 1 tbsp. balsamic dressing , ¼ tsp. salt and ¼ tsp. pepper. Mix everything in a bowl or in an improvised watermelon bowl, enjoy.
16. Peach-Bannana Smoothie Popsicles
via offbeatandinspired.com
You can eat clean and still snack between meals! In fact it is recommended to have small healthy snacks between the meals in order to keep the hunger away and stay on track. These popsicles are such a great idea as they are actually made of previously made smoothie that is simply freezed. That means you can freeze some of your breakfast smoothie from the previous day and make a tasty snack for the next day.
17. Healthy Blueberry Smoothie
Start the day with a delicious and healthy blackberry smoothie made with 2 frozen bananas, 1 cup frozen blueberries, 1 cup coconut water and Paleo Hero primal muesli. It is simple to make this smoothie – just blend the fruit with the coconut water and top them with muesli.
18. Clean Eating Tomato & Feta Pasta Salad
Pasta can be healthy too, just skip white pasta drowning in mayo and stick whole wheat pasta and veggies. This particular tomato & feta pasta is delicious and makes a great lunch option. It is made with whole wheat pasta, ripe tomatoes, reduced fat feta cheese, fresh dill, fragrant garlic and coconut oil.
This clean eating red cabbage salad is a perfect, fresh dinner starter. This tangy raw slaw is also supremely cleansing. It is crunchy and delicious – you will simply love it! The recipe makes 2 large or 4 small servings. We love the cabbage/apple combination.
20. Eggs in Bell Pepper Rings
Be creative from the very start of the day by making these awesome eggs in bell pepper rings. They look so cute and taste so divine. Prepare them as a surprise breakfast in bed for your love one, or enjoy them with your family on a weekend morning. To make these eggs you will need: bell peppers in different colors, eggs, sea salt and pepper. Let yourself be creative with the topping as well. Choose fresh Dill, Chives, salmon, sliced red onion or whatever you prefer.
21. Cauliflower Tabbouleh Tabouli Salad
via gourmandeinthekitchen.com
This meal comes originally from the Middle East. It’s not fancy or flashy but it comes together in no time at all, and conveniently keeps its crunch for days in the fridge. It contains chopped cauliflower for an entirely raw, grain-free and vegetable filled version, and ousted the not quite yet in season tomatoes for some thinly sliced celery and tangy green olives instead.
22. Cilantro Lime Cucumber Salad
This cucumber salad is light, just as you would expect anything with cucumbers to be. You can serve it immediately after you make it, or let it marinate in the fridge for a few hours. The flavors will be a little stronger if you let it sit.
23. Quinoa Kale Tomato Corn Salad
This Quinoa Kale Tomato Corn Salad is clean eating and it’s very good! It is packed with a lot of nutrients. There’s nothing fancy about this salad – it’s just made with really fresh ingredients, lemon juice and good olive oil. Adding some cheese is totally optional.
24. Clean Eating Roasted Shrimp and Green Beans
via cleananddelicious.com
The shrimps can be prepared on different ways. You can add a few dried seasonings with the green beans and the shrimp, and toss them all in the oven for a quick roast. This recipe you can serve over some quinoa or brown rice and you’ve got your self a super-quick, super-easy, clean and delicious meal.
25. Clean Eating Cauliflower Soup with Garlic Scapes
There is a time and a place for a big warm pot of cauliflower soup complete with garlic scapes. The garlic is a great idea in the flu season, because it can ward off colds and flu. You can make your own soup, it’s homemade, delicate, light, full of mouth-loving flavor and it is a clean eating meal.
26. Clean Eating Vegetable Tian
Everyone enjoys vegetables and their natural subtle flavors. For making this meal, you need to slice thin vegetables, season them only with little salt, pepper, and thyme, then you will topped them with small amount of flavorful cheese. Roasting the vegetables magnifies their flavor and gives them just a hint of sweetness.
27. Purple Cabbage Slaw with Hung Curd Dressing
While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of its nutritional benefits and its robust hearty flavor. The antioxidants in the purple cabbage are easier for your body to absorb from a cooked state. For the best benefit, eat a mixture of raw and cooked purple cabbage.
28. Blackberry Arugula Salad with Citrus Vinaigrette
This beautiful, simple salad is perfect even it seems “poor” with ingredients. Just baby arugula, fresh blackberries, and gorgonzola (or any sort of cheese) topped with a fresh, light, citrusy vinaigrette. But the taste is amazing and this meal is part of the clean eating recipes.
29. Taco Lettuce Wrap
This super tasty, fast and clean eating recipe will amaze you. If you are lover of the tacos then do not hesitate to try out this one, that will give you a feeling of a full stomach and in the same time make you feel full with energy and without heavy foods.
30. Avocado Potato Salad
One cup of fresh avocado added to a salad of romaine lettuce, spinach, carrots or potatoes is increasing the absorption of carotenoids from this salad. And what about the potatoes? Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world.
31. Candied Balsamic Tomatoes & Mozzarella Salad
The added sugar and balsamic vinegar caramelizes with the tomatoes creating a sweet combination alongside the fresh basil and mozzarella. The flavours are pretty much a party in your mouth, take that as you will. We ate this over grilled chicken breasts, but this would also taste amazing as a bruschetta on toasted baguette slices or even just a side salad!
32. Pasta alla Puttanesca with Vegan Sausage
Pasta alla Puttanesca is actually called Pasta alla Sorrentina in my book – probably because Puttanesca means something like “whore style.” Even with a name like that, this Neapolitan dish is pretty well known and popular in restaurants everywhere.
33. Tomato and Baby Bell Pepper Tartlets
These are fabulous little appetizers for any party, or in our case, they made perfect finger foods for our football Sunday! Yes, we are fully aware that the Skins are no longer playing.
34. Clean Eating Baked Italian Ziti
We love this recipe. It’s a no-fail crowd pleaser regardless of who we are serving. It’s a very versatile dish. Add veggies, different meats, even change up the spices if you like. You can, of course, also use other cheese as well.
35. Chicken Parmesan Rollatini
Sounds healthy doesn’t it? Yeah well we wanted to do a lightened up version for those that have cut this sinful dish completely out of their diet. Welcome back chicken parm! WeI put shredded reduced fat mozzarella cheese in the chicken along with chopped fresh parsley and wrapped the chicken around it. We coated the stuffed chicken with whole wheat bread crumbs and reduced fat parmesan cheese and baked them instead of frying.
36. Lemon Chicken Fettuccine
One-pan Lemon Chicken Fettuccine is a fresh and easy take on dinner, tossed with tomatoes, mushrooms, lemon juice and olive oil. And, while this pasta dish is pretty and comforting, and easy, it’s also warm, citrusy and incredibly delicious.
37. Easy Italian Chicken Skillet
This Easy Italian Chicken Skillet recipe is full of all sorts of delicious fresh flavours, and is ready to go in less than 30 minutes! We mean, just look at it. It’s basically summer in a skillet.
38. Italian Pasta Salad
This pasta salad also goes great with turkey burgers or grilled shrimp, perfect for the summer! Now we are sure you could find an even healthier Italian dressing to use or even make your own using oil and vinegar, but in our opinion, this recipe wouldn’t taste as great as it does without using Zesty Italian dressing.
39. Spinach & Artichoke Wonderpot
If you’re a fan of the original wonderpot recipe, you’re gonna love this one! We think we even like this combination of mushrooms, artichoke hearts, and spinach even better. It has a rich, earthy flavour that made me want to eat it straight from the pot!
40. Bruschetta Chicken
Simply sprinkle with a little sea salt and pepper and the bruschetta will do the rest! We think the next time we make this we’ll try breading the chicken with whole wheat breadcrumbs along with some garlic and herbs, adding more flavour with a nice crunch. Who knows, maybe it will be similar to eating the brushetta on a toasted baguette.
41. Spiralized Raw Zucchini Salad with Avocado and Edamame
Fresh, quick and delicious – this salad takes less than 5 minutes to make, start to finish and there’s no cooking involved, so it’s perfect for the summer because you won’t heat up your kitchen!
42. Balsamic Roasted Beet and Arugula Salad
Nutrition wise beets are very low calorie and high in tons of different vitamins and minerals. For a healthy salad that is a little different than the usual, you can’t beat this one.
43. Mango Blueberry Quinoa Salad
Quinoa is high in protein, complete protein, which means that it contains all nine essential amino acids. Although quinoa at first appears to be a grain, it is actually the seeds of a plant that is related to spinach, beets and chard. When cooked quinoa seeds become fluffy and slightly crunchy with a bit of nutty flavor.
44. Clean Eating Fish Tacos
Not only is this recipe fantastically clean, but also a perfectly balanced and healthy meal. To say these are tasty is an understatement! It’s full of veggies and fish!
45. Buffalo Chicken Soup
So why not put your favourite condiment into soup? There is really no reason not to. People who love buffalo chicken wings should eat a soup that tastes like buffalo chicken wings. There is another reason you should make this soup – it is so simple.
46. Rosemary Onion Skillet Potatoes
Potatoes and rosemary are always a perfect match, but adding in lightly caramelized onions takes this skillet to a whole new level. A scoop of these potatoes with an egg on top was as close to perfect as a breakfast can get on a weekday morning.
47. Quick Tomato, White Bean and Kale Soup
A hearty soup does not always require hours on the stove. This one takes no more than an hour, start to finish. Some of the prep can be done while the soup is simmering.
48. Brown Rice with Sizzling Chicken & Vegetables
Rice bowls with vegetables and chicken, popular at many restaurants, are appealing to children and adults, alike. And they are simple to prepare at home.
49. Roasted Shrimp and Broccoli
It’s a meal in itself and it’s a cinch to make. It’s so cinchy, in fact, that we can summarize the recipe pretty quickly in just a few steps. What we love is how two fairly pedestrian ingredients are combined with a few smart flavourings to incredible effect.
50. Taco Salad
Transform your favourite tacos in clean eating dish. We made this lovely taco salad, and we almost over ate because it was so delish! We were able to stop ourselves before we ate too much, but are we looking forward to lunch tomorrow!
51. Baked Eggplant with Mozzarella & Figs
Are you hosting a party on your own and you’re in a search for something clean, light and tasty?! Then look no more and make this baked eggplants which are stuffed with delicious Mozzarella cheese and figs that’re giving an unique taste! Your guests will be satisfied, that’s for sure!
52. Broccolini, Turkey and Baby Potatoes
When you don’t have a lot of time and you’re in a need for something completely healthy which won’t take you a lot of time for preparation, then make the famous Broccolini which is a perfect mix of healthy ingredients like broccoli, turkey and baby potatoes! You’ll have an amazing lunch meal in no time!
53. Grilled Salmon with Avocado Salsa
Salmon – the favorite fish in the world can easily become a part of your clean eating plan if you prepare this recipe with creamy avocado salsa and vegetables! It’s something that’ll blow your mind in a minute!
54. Chicken and Broccoli Stir-Fry
Not every meat can be a part of your clean eating meal plan, but chicken surely does! There are many ways you can prepare it, but we’ve made a decision to include a recipe that’s packed with broccoli! It’s something you’ll want to cook it more often!
55. Hot and Sweet Slaw with Jerk Spice Salmon
One more salmon recipe, but this one is even more healthier than the previous suggestion, because it’s infused with ingredients that’re high in protein and fiber and it’ll keep your metabolism to go strong! Serve it with a glass of white wine, for a better taste!
56. Zucchini Noodles with Pesto
Nothing is healthier and tastier than zucchini noodles with Pesto sauce! This specialty can easily become a favorite clean meal for everyone because it’s tasty, easy to prepare and it comes with picture instructions which will make your life easier!
57. Shaved Golden Beet, Carrot and Radish Salad
Make a clean salad with beet, radish and carrots and refresh yourself in the best possible way during the hot summer days! For a better taste squeeze lime in it, we assure you that this little trick can do miracles in the kitchen with almost every meal!
58. Sesame Quinoa Spring Rolls
When it comes to the spring, spring rolls are something that will take you out from your boring cooking routine immediately! They are perfect for everyone who wants to eat detox food without chemicals! Plus, they have totally rich taste which will make you to crave for more and more!
59. Spaghetti Squash Shrimp Pad Thai
Satisfy your cravings for seafood even when you’re eating clean and prepare spaghetti with shrimps in a way that’s different from anything else! It’s flavorful suggestion, just perfect for all lovers of food rich with spices!
60. Smoked Salmon Soba Bowl
We’re closing our list of clean meals with an idea called Smoked Salmon Soba Bowl! This is out of the ordinary suggestion, the real deal for everyone who wants to try something new and who is interested to experiment in the kitchen!
61. Baked Eggplant with Mozzarella & Figs
Are you hosting a party on your own and you’re in a search for something clean, light and tasty?! Then look no more and make this baked eggplants which are stuffed with delicious Mozzarella cheese and figs that’re giving an unique taste! Your guests will be satisfied, that’s for sure!
62. Broccolini, Turkey and Baby Potatoes
When you don’t have a lot of time and you’re in a need for something completely healthy which won’t take you a lot of time for preparation, then make the famous Broccolini which is a perfect mix of healthy ingredients like broccoli, turkey and baby potatoes! You’ll have an amazing lunch meal in no time!
63. Grilled Salmon with Avocado Salsa
Salmon – the favorite fish in the world can easily become a part of your clean eating plan if you prepare this recipe with creamy avocado salsa and vegetables! It’s something that’ll blow your mind in a minute!
64. Chicken and Broccoli Stir-Fry
Not every meat can be a part of your clean eating meal plan, but chicken surely does! There are many ways you can prepare it, but we’ve made a decision to include a recipe that’s packed with broccoli! It’s something you’ll want to cook it more often!
65. Hot and Sweet Slaw with Jerk Spice Salmon
One more salmon recipe, but this one is even more healthier than the previous suggestion, because it’s infused with ingredients that’re high in protein and fiber and it’ll keep your metabolism to go strong! Serve it with a glass of white wine, for a better taste!
66. Zucchini Noodles with Pesto
Nothing is healthier and tastier than zucchini noodles with Pesto sauce! This specialty can easily become a favorite clean meal for everyone because it’s tasty, easy to prepare and it comes with picture instructions which will make your life easier!
67. Shaved Golden Beet, Carrot and Radish Salad
Make a clean salad with beet, radish and carrots and refresh yourself in the best possible way during the hot summer days! For a better taste squeeze lime in it, we assure you that this little trick can do miracles in the kitchen with almost every meal!
68. Sesame Quinoa Spring Rolls
When it comes to the spring, spring rolls are something that will take you out from your boring cooking routine immediately! They are perfect for everyone who wants to eat detox food without chemicals! Plus, they have totally rich taste which will make you to crave for more and more!
69. Spaghetti Squash Shrimp Pad Thai
Satisfy your cravings for seafood even when you’re eating clean and prepare spaghetti with shrimps in a way that’s different from anything else! It’s flavorful suggestion, just perfect for all lovers of food rich with spices!
70. Smoked Salmon Soba Bowl
We’re closing our list of clean meals with an idea called Smoked Salmon Soba Bowl! This is out of the ordinary suggestion, the real deal for everyone who wants to try something new and who is interested to experiment in the kitchen!
71. Vegetable Hash With Poached Egg
A colorful dish, filled with good nutrition is what you need. Ingredients: 1/2 of a yellow onion, 1 red bell pepper, 1 large carrot, 1 zucchini, 1 summer squash, 1/2 pound asparagus, 3/4 teaspoon kosher salt, 1/2, teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon black pepper. For the poached eggs you will need: 4 eggs, 2 teaspoons white vinegar and 1 teaspoon kosher salt. Heat a skillet and add the onion, carrot, bell pepper, and 1/4 teaspoon of salt. After couple of minutes stir in the asparagus, zucchini, summer squash, remaining 1/2 teaspoon of salt, black pepper, thyme, and rosemary. Cook for another 4 minutes. The making of the poached eggs: Bring water to a simmer and add the vinegar and salt. Crack the eggs and coo for 2-3 minutes.
72. Chocolate Chip Banana Bars
Chocolate and banana is a sweet combination that everyone loves. It will feel like you’re eating a guilty – pleasure dessert, except that this will be guilt – free. To prepare your own chocolate chip banana bars, you need the following ingredients: 1½ C regular or quick oats, 1 C whole wheat flour, ¼ C ground flaxseed, ½ tsp baking powder, ¼ tsp salt, ½ C + 2 tbsp buttermilk, 2 ripe medium bananas, mashed, 3 tbsp coconut oil, melted, 3 tbsp honey, 1 egg, 1 tsp vanilla extract and ⅓ C semi-sweet chocolate chips. Top it with more chocolate chips for extra chocolate experience!
73. Strawberry Breakfast Bars
Strawberries are the fruit that you should consume more often thanks to the rich amount of antioxidants, vitamins and other nutrients that will have benefits on your health. Including them in your breakfast can result with these tasy breakfast bars. You need 1 cup whole wheat flour, 3/4 cup old fashioned oats, 1/4 cup brown sugar, 1/4 t. kosher salt, 1/2 t. cinnamon, 4 T. cold unsalted butter, cubed, 3 T. plain non fat Greek yogurt, 1 t. vanilla extract (optional), 2-3 T. ice cold water and 1/3-1/2 cup strawberry jam or any other jam by your choice.
74. Chia, Quinoa and Banana Bars
We’ve previously talked about the quinoa’s benefits, now let’s say something more about chia. The chia seed is non – GMO and gluten – free as well, while in the meantime provides us with fiber, omega 3 fatty acids and protein. Mix these two with banana and you will get amazing breakfast bars. Here are the exact needed ingredients: 1 cup gluten free rolled oats, 1/2 cup uncooked pre-rinsed quinoa, 2 tablespoons chia seeds, 1/4 teaspoon salt, 1 teaspoon cinnamon, 2 ripe bananas, 1/2 teaspoon vanilla extract, 1/4 cup roughly chopped almonds, 1/4 cup chopped pecans, 1/3 cup dried fruit (raisins or cranberries work well), 1/4 cup natural creamy almond butter and 2 tablespoons honey or pure maple syrup.
75. Peanut Butter Granola Bars
Is there anyone who doesn’t like peanut butter? Seriously, it is really one of the best ingredients when it comes to desserts, or in this case breakfast bars. The peanut butter is high in calories, but it contains protein, fiber, healthy fats, magnesium, vitamin E and antioxidants. So, if you consume it the right way, you won’t get extra pounds and yet feed yourself the right way. To prepare your own peanut butter bars, you need 2 cups (180 g) rolled oats, 3/4 cup (80 g) raw slivered almonds, 1/4 cup (28 g) raw sunflower seeds, 1/4 cup (20 g) unsweetened shredded coconut, 1/2 cup (128 g) creamy or crunchy peanut butter, 2 Tbsp (30 ml) coconut oil, 1/4 cup (60 ml) maple syrup or agave nectar and 20 Medjool dates.
via mysecondbreakfast.com
Apricot isn’t the fruit that you will find most often in desserts, but even when it comes to our breakfast bars, you should definitely give it a try. This fruit is rich in vitamin A and is a good source of potassium, copper, fiber and vitamin C. However, the recipe uses pumpkin seeds which are very healthy as well! Combine these two with the rest of the ingredients and you’ll have amazing breakfast: 1/2 cup (75g) medjool dates, 1/2 cup (85g) dried apricots, 1 1/4 cup (150g) rolled oats, 1/3 cup (45g) pumpkin seeds, 1/2 cup (55g) sunflower seeds, 1/4 cup buckwheat hearts, 1/2 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 cup (70g) sunflower butter, 1/4 cup (45g) melted coconut oil, 1/4 cup (85g) honey and zest of one orange.
77. Blueberry Oat Bars
The blueberries are one of the healthiest fruits you can eat, so use the summer to each as much as you can! This way not only you will indulge their deliciousness, but also have the health benefits they offer. To prepare blueberry bars, you need 1 pint blueberries, 1/4 cup agave nectar, 1/8 cup lemon juice, 1/8 cup water, 1/2 teaspoon vanilla extract, 2 tablespoons arrowroot plus 2 tablespoons cold water (corn starch may be substituted). For the toppings, use 3 cups rolled oats (not instant), 1/2 teaspoon cinnamon, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/3 cup unsweetened apple sauce, 1/3 cup agave nectar, 1 teaspoon vanilla and 2 tablespoons coconut oil.
78. Carrot Cake Baked Oatmeal Bars
Everyone who likes the classic carrot cake can adjust the recipe and make breakfast bars. However, what makes these bars especially good are the toppings they have. You can experiment with many ingredients, but according to the recipe, you need these: 1/3 cup grated carrots, 1/3 cup silvered almonds or sliced almonds, 2 tablespoon shredded coconut, 1/3 cup dried raisins, 1/4 cup oats, 4 teaspoon coconut oil, 4 tablespoon rice malt syrup or honey, 3 tablespoon almond milk and 1/4 teaspoon cinnamon. You can also use berries for extra taste.
79. Raspberry Chocolate Chip Bars
Just like the other berries, the raspberries are very healthy and contain strong antioxidants. The combination of raspberries and chocolate is one of the most popular when it comes to desserts, and these bars are a way to transform a guilty – pleasure dessert into breakfast. You need: 1 cup almond meal/flour, 1 cup old fashioned rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup unsweetened almond milk, 2 tablespoons oil (avocado or coconut oil, melted), 2 eggs, 1/3 cup honey, 1 tablespoon pure vanilla extract, 1 heaping cup fresh raspberries and 1/2 cup mini chocolate chips.
80. Chocolate Coated Muesli Bars
It’s all about chocolate and who can say “no” to it? Plus, what makes these bars even more perfect (besides the fact that they are chocolate coated!) is that you don’t need to bake them. Make sure you have: 1 cup brown sugar, 4 tablespoons butter, 1/4 cup cocoa powder, 1/4 cup milk, 1/2 cup finely chopped nuts (such as almonds, pistachios or cashews), 2 cup breakfast muesli or granola and 1 teaspoon vanilla extract. You can take these at work, or pack them as dessert for your children.
What would you say motivates and colors, or guides, your endeavors, big or small, in life?
Have you ever really thought about it?
It’s often not until I really stop and think about the “mechanics” of something in life purposefully, that I gain a fresh little glimmer of insight into this whole “living life” thing that so utterly fascinates me.
And when I asked myself that question of what guides and inspires — informs — the things that I do in my life, I gave some thought, in particular, to those moments when I had felt most fulfilled and creatively joyous over something seemingly little.
Perhaps it was a simple and genuine connection with another person that left both of us better off; perhaps it was coming up with a great little surprise for my husband that he never would have anticipated, that I knew he’d really love; or perhaps it was creating a recipe especially for my son, because I thought he’d really enjoy a new take on one of his old faves and get some pleasure out of it.
And when I thought about these little everyday “endeavors” and doings that were unassumingly simple yet left me so utterly fulfilled spiritually, I discovered that the ingredient that they all had in common was my love. It was my love—my heart—that was present in whatever it was that I was doing.
I’ve noticed in my life that when I completely engage my heart and my love—my desire and my passion—in whatever I do, it can be felt.
There’s a real energy, an “alive” quality present in what I put out when it’s done out of my love, whether it’s the food that I prepare or the communication that I offer to another person—those things of both a tangible and intangible nature.
I’ve found that it is my love that gives the flavor to all that I do.
Without a humans love, life’s endeavors are bland and colorless.
Creating and connecting out of a place of love is what feels right to me; it is who I am in my best and most “complete” form. It is who we all are.
To allow our love to be the guide for whatever our hands find to do, is to find the passion within; that flickering flame of hope. Then, and only then, is when life tastes its very best.
When I sat down to write this post for this particular recipe, I wanted to give a little thought to what exactly colored my imagination when I came up with it; and I’ll just share with you that it is the love that I have for my son that was the inspiring guide with this particularly tasty little appetizer of Coconut Crunch Chicken Strips.
Wanting to make something a bit special for him, I thought back to a time when he was just a little guy with the all-too-common “picky eater” syndrome that so many little ones have, and chicken strips were on the very short list of favorites for him.
I had a sweet recollection of how his little toddler fingers would curl up around a single chicken strip, which would then be clumsily and messily plunged into a little tub of sauce and then shoved most-way into his little mouth, and merrily munched upon while he happily wiggled in his tiny chair.
All that would be left were some drips of ketchup on his chin, or some little smears of ranch on his plump, rosy cheeks, which I would promptly swoop in to wipe up with a damp paper towel to his chagrin and fussy protests.
Ah…memories…
And with my love as my inspiring guide, the memory of those beloved chicken strips of childhood got a sweetly-crunchy make-over.
He, of course, is happy, because it’s a tasty little finger food for him to polish off without so much as a thought, being the ravenous teenager that he now is; but I’m joyful because I’ve been able to experience my creativity be guided along by my heart, and in-turn, be able to then share the result of that with you, as well.
It’s so very true that when the heart is fully engaged, and when love is the wonderfully sweet ingredient found within any endeavor that is embarked upon, the inspiration just naturally flows.
Something as simple as a plate of comforting finger-food can take on an even deeper meaning than just a tasty treat; it can be an expression of the creativity that is released when love is the inspiring guide.
These Coconut Crunch Chicken Strips may just simply be a mighty enjoyable appetizer for my son because they taste good to him; but for me, they’re the delicious little reminder that it’s my love that best informs my creativity, and all of the endeavors of my life.
And may I always remember that, and use it fully.
Taste what’s good and pass it on.
Ingrid
Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce by Ingrid Beer
Yield: Makes 16 strips
Ingredients:
• Vegetable oil for frying
• 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
• 1/2 cup flour
• 2 eggs
• 2 cups sweetened, shredded coconut
• 1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)
Preparation:
-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.
-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.
Creamy Honey-Mango Dipping Sauce Ingredients:
• 1/2 cup mayonnaise
• 1/2 cup frozen mango chunks, thawed
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon honey
• Pinch (small) curry powder
• 3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
• 1/2 teaspoon fresh lemon juice
Preparation:
-Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.
