Pineapple Green Smoothie

This is one of my favorite smoothies, so good!  

 Pineapple Green Smoothie

• ½ cup unsweetened almond milk (or whatever milk you prefer)

• ⅓ cup nonfat plain Greek yogurt (I use vanilla Greek yogurt)

• 1 cup baby spinach

• 1 cup frozen banana slices (about 1 medium banana)

• ½ cup frozen pineapple chunks

• 1 tablespoon chia seeds

• 1-2 teaspoons pure maple syrup or honey (optional)

1. Add milk and yogurt to a blender, then add spinach, banana, pineapple, chia seeds and sweetener (if using); blend until smooth.  Enjoy!

2. (Recipe from https://www.eatingwell.com/recipe/251038/pineapple-green-smoothie/)

Pad Thai

 NOT authentic (must be noted😆) but delish.

Pad Thai

Ingredients

• 14 ounces flat rice noodles
• 3 Tablespoons vegetable oil
• 5 cloves garlic , minced
• 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
• 3 eggs
• 2 cans (15 oz) bean sprouts
• 1 red bell pepper , thinly sliced
• 6 green onions , chopped
• 1/2 cup dry roasted peanuts
• 2 limes (drizzle sauce with lime juice if you don’t have any)
• 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

• 1 ½ Tablespoons fish sauce
• 5 Tablespoon low-sodium soy sauce
• 7 ½ Tablespoons light brown sugar
• 3 Tablespoons rice vinegar 
• 1 ½ Tablespoons Sriracha hot sauce 
• 2 Tablespoons creamy peanut butter

Instructions

1.                   Cook noodles according to package instructions, just until tender.  Rinse under cold water.

2.                   Make sauce by combining sauce ingredients in a bowl. Set aside.

3.                   Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

4.                   Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

5.                   Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

6.                   Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

7.                   Store leftovers in the fridge and enjoy within 2-3 days.

 

Strawberry Poppy Seed Salad with Sweet Lemon Dressing

 Strawberry Poppy Seed Salad with Sweet Lemon Dressing

Stovetop Candied Almonds

• 1 cup sliced or slivered almonds
• 1/4 cup + 2 tablespoons white granulated sugar

Creamy Poppyseed Dressing

• 1/3 cup full-fat mayonnaise 
• 2 tablespoons EACH: whole milk, heavy cream, white granulated sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon lemon zest (don’t skip)
• pinch of salt and pepper
• 1/2 tablespoon poppy seeds

Salad

• 8 cups (5 oz) baby spinach or mixed greens
• 2 cups strawberries, stems removed and sliced
• 1 ripe large avocado diced (or 2 small avocados)
• 1/3 cup crumbled feta cheese
• Optional: leftover chicken or bacon heated in air fryer

Instructions

1.                   CANDIED ALMONDS: Place the sliced almonds and sugar in a large skillet over medium heat. Cook and stir constantly. The sugar will begin to melt, become a sticky liquid, and then stick to the almonds. This takes about 3-4 minutes; watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar starts turning liquid-y, remove the skillet from the heat and continue to stir until almonds are well coated. Spread the candied almonds onto a sheet of parchment paper and let cool. Once hardened, break apart and set aside.

2.       DRESSING: Combine all of the ingredients, except the poppy seeds, in a small blender jar and process until combined. Taste and adjust any flavors to personal preference. (If you'd like a sweeter dressing, add an additional 1-2 tablespoons white sugar.) Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve (Dressing stays good for 1 week stored this way).

3.       SALAD ASSEMBLY: Add the mixed greens to a large platter or bowl. Remove the stems of the strawberries and slice thinly. Peel the avocado, remove the pit, and then chop or thinly slice. Add the strawberries and avocado to the lettuce, followed by the feta cheese and candied almonds to personal preference; we add about 1/3 cup.  Drizzle on the dressing and toss the salad. Enjoy immediately.

4.       STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Avocado will brown if cut in advance.

 

SOFT AND CHEWY PEANUT BUTTER CARAMEL POPCORN

 

SOFT AND CHEWY PEANUT BUTTER CARAMEL POPCORN

yield: 10 SERVINGS

 

prep time: 20MINUTES MINS

cook time: 5MINUTES MINS

total time: 25MINUTES MINS

INGREDIENTS

·         10-12 cups popped popcorn (see note)

·         1/2 cup (106 g) granulated sugar

·         1/2 cup light corn syrup

·         1/2 cup (128 g) creamy peanut butter, not natural

·         1/2 teaspoon vanilla extract

·         Pinch coarse, kosher salt

INSTRUCTIONS 

1.                   Add popcorn to large bowl.

2.                   In a medium saucepan, add the sugar and corn syrup. Over medium heat, stirring often, bring the mixture to a steady boil.

3.                   Remove from the heat and stir in the peanut butter, vanilla, and salt until smooth. Immediately pour the warm mixture over the popcorn. Toss until the popcorn is evenly coated.

4.                   Serve immediately.

 

SOFT AND CHEWY CARAMEL POPCORN

 SOFT AND CHEWY CARAMEL POPCORN

yield: 12 CUPS CARAMEL CORN

 

prep time: 30MINUTES MINS

cook time: 5MINUTES MINS

total time: 35MINUTES MINS

INGREDIENTS

• 10-12 cups plain popcorn, about 1/3 cup kernels, popped (see note)
• 1 cup (212 g) packed light or dark brown sugar
• 1/2 cup (113 g) salted butter
• 1/4 cup corn syrup
• Pinch of salt, I use coarse, kosher salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

INSTRUCTIONS 

• Place the popcorn in a large bowl (you'll want extra room in the bowl for tossing the popcorn with the caramel).
• In a medium saucepan, add the brown sugar, butter, corn syrup and salt. Heat the ingredients over medium-low until the butter is melted and the ingredients are combined. Increase the heat to medium and bring the mixture to a simmer, stirring often.
• Cook for 3-4 minutes, stirring often.
• Off the heat quickly whisk in the baking soda and vanilla (the mixture will foam and bubble). See note below about adding marshmallows.
• Immediately pour the caramel over the popcorn in a slow steady drizzle, tossing the popcorn to evenly coat in the caramel mixture. The caramel will set up and harden a bit as it cools so mix as quickly as you can (an extra set of hands can help during this step).
• Serve immediately or within a couple hours.

https://www.melskitchencafe.com/soft-and-chewy-caramel-popcorn/#recipe

NO-BAKE HEALTHY BREAKFAST COOKIES

 NO-BAKE HEALTHY BREAKFAST COOKIES

INGREDIENTS

• 1/2 cup creamy peanut butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1/2 cup Rice Krispies cereal
• 1/4 cup oat flour or flax seeds (blend up regular oats in the blender-- See Note 2)
• 1/2 cup old-fashioned oats (dry) (not quick or steel-cut oats)

 

INSTRUCTIONS

1.             COMBINE: In a large bowl, combine the peanut butter, honey, vanilla, and salt. Microwave for 20-30 seconds and stir until thoroughly combined. In that same bowl, add in the Rice Krispie cereal, flaxseed (or oat flour), and old-fashioned oats. Stir together until completely combined. It may be tricky to stir at first; keep working at it until it comes together. If it seems to be too wet, add a touch more oat flour and if it happens to be too dry, add a touch more peanut butter and/or honey.

2.             FORM BALLS: Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment paper-lined sheet pan. Repeat with all the mixture. Once you've got tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls.

3.             OPTIONAL CHOCOLATE DRIZZLE: If desired, melt 3 tablespoons of chocolate chips in the microwave until smooth and melted. I microwave in bursts of 10 seconds, stirring in between each burst for 10 seconds until chocolate is melted. Use a spatula to scrape the melted chocolate in a small plastic bag and cut a small hole in the tip of the bag. Drizzle the chocolate across the cookies and let the chocolate harden.

4.             STORAGE: Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months

 

https://www.chelseasmessyapron.com/no-bake-healthy-breakfast-cookies/