Warm and Toasty
Golden Milk Tea
2 cups refrigerated unsweetened coconut milk (such as Silk)
1 Tbsp. honey
1 tsp. ground turmeric
1 tsp. grated fresh ginger
⅛ tsp ground cardamom
Pinch of salt
Dash of black pepper
Bring all ingredients to a simmer in a small saucepan over medium, stirring often. Remove from heat. Cover and let stand 5-10 minutes depending on how strong you want the flavor. If you aren’t sure, taste it after 5 minutes and then every 2 minutes after until it’s good for you. Strain and discard solids.
Recipe adapted from cookinglight.com
Rice Pilaf with Mushrooms
2 ½ Tbsps. extra-virgin olive oil
½lb small, white mushrooms, quartered
5 medium scallions, thinly sliced crosswise
Salt and ground black pepper, to taste
4 large garlic cloves, minced
1 Tbsp. low sodium soy sauce
1 cup long-grain brown rice
1 cup vegetable stock or low-sodium broth
1 cup water
¼ of a lime
Preheat the oven to 350°F. In a medium skillet, heat 2 tablespoons of olive oil. Add mushrooms and all but 2 tablespoons of sliced scallions, and season with salt and pepper to taste. Cook over moderate heat, stirring occasionally, until any liquid from the mushrooms has evaporated and mushrooms are browned, about 8 minutes. Add garlic and remaining olive oil and cook over moderately high heat, stirring, until garlic is golden, about 2 minutes. Stir in soy sauce and rice. Then add stock and water and bring to a boil. Add a salt and pepper to taste. Spoon rice into a 9-inch square glass or ceramic baking dish. Cover rice with foil and bake for 45 minutes, or until the liquid has been absorbed and the rice is tender. Let the pilaf stand, covered, for 10 minutes. Squeeze the lime over the pilaf and fluff with a fork. Garnish with reserved 2 tablespoons of sliced scallions and serve. Feel free to add cheese, I do!
Recipe adapted from foodandwine.com.
1 cup flour
2 Tbsps. sugar
1 tsp. baking powder
½ tsp baking soda
Pinch of salt
1 cup coconut milk
3 Tbsps. coconut oil, melted
1 large egg
Mangos, sliced, if desired
Whipped cream, if desired-if using mangos or any fruit, I go with whipped cream instead of syrup
Maple syrup, if desired
In a bowl, mix together flour, sugar, baking powder, baking soda and a pinch of salt. In liquid measuring cup, whisk together melted coconut oil, coconut milk and egg. Add the wet ingredients to the dry, and stir until just combined. Let sit while you heat up your waffle iron. Grease your waffle iron if needed and cook waffles according to waffle iron instructions or until the waffles are golden brown and crispy. Serve with sliced mangos and cream and syrup, if desired.
Recipe adapted from imafoodblog.com.
Baked Salmon with Peanut Butter Glaze
Don’t turn your nose up at this without giving it a try. This is actually good!
1 tsp. olive oil
ground black pepper, to taste
¼ cup natural no sugar added peanut butter
2 tsps. chili garlic sauce
¼ cup orange juice
Preheat oven to 400°F and line baking sheet with parchment paper. Place salmon on baking sheet, drizzle with olive oil and season with pepper. Bake salmon for 15-20 minutes until cooked through. Fish should flake easily with a fork when done. In small sauce pot over medium low heat, whisk together peanut butter, chili garlic sauce, and orange juice and cook until warm. To serve, pour peanut butter glaze over salmon.
Recipe adapted from loveandzest.com
Baked Honey Garlic Chicken
2lbs boneless skinless chicken breasts cut into 1 inch pieces
2 cups Panko bread crumbs
2 eggs beaten
½ cup honey
¼ cup low sodium soy sauce
2 cloves garlic, minced
½ tsp ground turmeric
Salt and pepper
Green onion for garnish
Preheat oven to 375°F. Line baking sheet with parchment paper. Place Panko bread crumbs in a shallow bowl and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Season chicken with salt and pepper. Place chicken pieces in the beaten eggs and then in the bread crumbs. Toss until full coated with bread crumbs and place on baking sheet. Bake for 15 minutes and then remove from oven, flip chicken pieces and bake 10 additional minutes. Add remaining ingredients in a small sauce pan and bring to a boil over medium heat. Cook for 3-4 more minutes while stirring occasionally. Pour sauce over baked chicken making sure to coat each piece.
Recipe adapted from foodlovinfamily.com.