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2014 June
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| My Easy Chai Latte!
I will absolutely confess to being a Chai Late addict… It’s like crack to me! Here is my simple recipe for the homemade goodness.
Ingredients:
Directions: – Steep tea for maximum time, you will want it extra extra strong because you are going to be adding some sweetness and milk – add agave nectar – add cinnamon – add milk – stir ***If you want it chilled I recommend either making the tea in advance and then add other ingredients later OR make it super strong, put it in a mason jar with ice, shaking it quickly, and drain (you don’t want to let it get too watery)*** |
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| Fast Chicken Dinner With your successful pantry in mind… Ingredients:
Directions
– Mix black beans and rice or quinoa and cook according to the grain directions. (Salt to taste) – Melt 1 Tbsp. Coconut Oil in pan – Add chicken and quickly brown on each side on medium high (2-3 min) – Pour salsa and beans over chicken, turn up heat, till it bubbles, turn heat back down and cover – let chicken simmer for 10 min Now create whatever you like! Add a salad with some nuts, make tacos, pour the chicken over the rice and beans… there are tons of options! Enjoy! |
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Acocado “Sour Cream”
Came up with this little diddy this week and it was fantastic!
Ingredients:
– 1 Avocado – 3 Tbsp. Plain non-fat greek yogurt (I prefer the Oikos or HEB brand) – 1 Tsp. Olive oil (optional – I like the smoothness it gives) – Ground black Pepper (to taste) – Himalayan salt (to taste) – Dash of onion powder Directions: |
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Almond Crusted Chicken Fingers – 3 Tbsp. honey – 2 Tbsp. Dijon mustard – 2 tsp. rice wine vinegar – Olive oil cooking spray – 2 large eggs – 2 Tbsp. water – 1 pound chicken tenders – 1 cup whole wheat Panko® bread crumbs (Japanese-style bread crumbs) – 1/2 cup sliced almonds, finely chopped – 1/4 tsp. sea salt – 1/4 tsp. ground black pepper – Combine honey, Dijon mustard, and rice vinegar in small bowl; mix well and chill. – Preheat oven to 425° F. Line baking sheet with foil; spray with cooking spray. – Place eggs and water in medium shallow bowl; beat lightly. – Soak chicken pieces in egg mixture; set aside. – Combine bread crumbs, almonds, sea salt, and black pepper in large resealable plastic bag and shake to combine. – Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken. – Place chicken on prepared baking sheet. Bake for 18 to 20 minutes or until cooked through and golden brown, turning once halfway through. – Serve with prepared honey mustard dipping sauce. *Recipe By Team Beachbody
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