My Recipes


A little spicy, a little nutty, this dish kicks it up a notch and adds a little Asian flare to your table.

Time: about 45 minutes start to finish

Ingredients:
4 boneless but skin on chicken thighs
1 Pkg rice noodles
4 baby bok choy
1/2 small bag of snap peas or sugar peas
1 cup baby spinach
1/4 cup chicken stock
1/4 cup coconut milk (or other milk sub)
Cayenne Pepper to taste
1/2 cup thai peanut sauce (like Thai Kitchen’s Peanut Satay Sauce or House of Tsang’s Bangkok Padang Peanut Sauce)
Grapeseed oil
Toasted sesame oil
6 pieces of naturally pickled ginger, plus 2 tsp of ginger juice
1 -2 cups coarse chopped almond meal (like that leftover from making homemade almond milk)

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So last night I began making homemade almond milk.  Why homemade you ask? Well, I know there is a very delicious alternative with Diamond Almond Breeze, but there are added ingredients like Xantham Gum, Carageenan, and other emulsifiers that I don’t know if our son would react to.  Plus, I don’t know how the milk is made and whether they soak the almonds before hand.  I’d rather take the time to make my own and know I did everything to make it digestible and nutrient dense for our little guy.

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