Chinese Chicken Salad

One of my favorite salads! I really love to eat salads each day, especially when it's hot outside. This comes from the Daniel Plan cookbook.

Chinese Chicken Salad

2 hearts romaine, washed and cut into thin strips

shredded coleslaw mix (can make your own but this is usually cheaper and easier)

1 pound cooked chicken, shredded

4 tablespoons slivered almonds

1 can (11 ounce) mandarin orange segments in water

Divide greens onto 4 plates. Arrange chicken on top of greens, sprinkle with almonds and oranges. Serve dressing on the side.

Creamy Ginger-Orange Dressing

3 tablespoons coconut oil

4 tablespoons orange juice

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon ground ginger

1 teaspoon sesame oil

1 tablespoon almond butter

Place all ingredients in a blender, puree until smooth. Store in refrigerator up to 5 days.

Mediterranean Quinoa Salad

This is one of my favorite summer salad recipes. The original recipe comes from the Daniel Plan cookbook. Sometimes I add a little grilled chicken to to change it a little.

Mediterranean Quinoa Salad

1 cup uncooked quinoa

2 cups water

3 mini cucumbers or 1 English cucumber, diced

12 pitted Kalamata olives, chopped

1/2 red onion, finely chopped

3 ounces feta cheese, crumbled

1 yellow bell pepper, finely chopped

1/4 cup minced fresh mint leaves

1 (15 ounce) chickpeas, rinsed and drained

Dressing

5 tablespoons EVOO

3 tablespoons lemon juice

1 teaspoon minced garlic

In a small pan, boil water. Add quinoa, reduce heat to low and cover pot. Cook for 18 minutes then remove from hot burner. Allow quinoa to cool about 7 minutes then fluff with a fork.

In a large bowl, add cucumbers, olives, onion, cheese, pepper, chickpeas and mint. Add cooled quinoa. Mix gently. Serve dressing on the side. 

Chicken Lettuce Wraps

Not quite like PF Changs but very delicious.

Chicken Lettuce Wraps

1 tablespoon coconut oil

1 teaspoon sesame seed oil

12 white button mushrooms, thinly sliced

1 large carrot, diced

1/2 onion, chopped

1 teaspoon minced garlic

1 pound chicken breast cut into bite sized pieces

1 tablespoon ground ginger

1/4 teaspoon black pepper

1/2 teaspoon crushed red pepper

2 tablespoons water

1 tablespoon cornstarch

1/2 cup low sodium soy sauce

2 tablespoons rice vinegar

juice of 1 orange (approx 2 tablespoons)

1 head iceberg lettuce, washed

Heat oils in large nonstick skillet over medium-high heat. Cook mushrooms, carrots, onion, and garlic until tender (about 5 minutes).

Add chicken and cook until almost done. Add ginger, peppers, water, cornstarch, soy sauce, vinegar, and orange juice. Bring to a boil, then reduce heat to a simmer on low. Continue cooking 5 minutes.

Separate lettuce leaves and use as wraps. Spoon chicken mixture into leaves and serve immediately.

Thai Stir Fry and Coconut Rice

I am still enjoying the Daniel Plan detox. I will be honest that there have been a few times I have had dairy or gluten but overall, I have been able to stay with the plan. 

This recipe is my take on one of the recipes in the Daniel Plan book. If you haven't read it yet and are looking to make some healthy changes in your life, this is a great start. I can't tell you what a difference it makes when I ask for God for His strength rather than relying on will power when it comes to eating healthy and exercising.

Thai Stir Fry and Coconut Rice

Stir Fry

1 pound chicken breast, diced

1 purple onion, diced

1 teaspoon minced garlic

1 cup carrots, diced

1 red pepper, diced

1 cup snow peas or frozen green peas

1 cup zucchini, diced

1 cup broccoli, diced

1 tablespoon coconut oil

1 tablespoon peanut butter

2 tablespoons low sodium soy sauce

1/4 teaspoon chili pepper flakes (can add more if you like it spicy)

Rice

1 cup brown basmati rice

1 cup unsweetened coconut milk

1 cup water

2 tablespoons unsweetened coconut flakes

For the rice, in a small sauce pan, bring milk and water to a boil. Add rice and coconut, reduce heat to low and cover. Cook until all liquid is absorbed, about 25 minutes.

Meanwhile, heat oil oil in a skillet over medium heat. Add chicken, cook until browned. Add onion and cook until translucent. Add garlic and cook for another minute. Add vegetables and cook until tender. Stir in peanut butter, soy sauce, and pepper flakes.

Quinoa Breakfast Bowl

I love to have a bowl of oatmeal in the morning, especially during the cold winter months. However, since I'm on the detox Daniel Plan, I can't have gluten right now. So I thought I'd try to substitute quinoa instead. 

Quinoa is a great plant based protein so it helps fill you up and keep your blood sugar more stable. There are some different versions of quinoa at my local Aldi's but when looking at labels, they all have added sugar. Make sure to always read your labels to ensure that the products you are purchasing are actually Daniel Plan friendly.

Quinoa Breakfast Bowl

1 1/2 cups quinoa

1/2 teaspoon salt

2 eggs

1/3 cup unsweetened almond milk

1 tablespoon cinnamon

1 teaspoon nutmeg

2 tablespoons nut butter

2 tablespoons unsweetened coconut (optional)

walnuts, berries, additional milk

Bring 3 cups of water to a boil in a pot. Add salt and quinoa. Simmer on low with lid on until water is absorbed (approx 20 minutes). Cool quinoa. 

Preheat oven to 375. Grease 8x8 inch baking pan. 

In a mixing bowl, whisk together eggs, milk, cinnamon, and nutmeg. Add mixture to cooled quinoa. Stir in nut butter until combined. Pour into prepared pan. Sprinkle with coconut.

Bake for 20 minutes until set (longer if you prefer a dryer bake). Cool and cut into 6 squares.

Serve with additional milk, chopped walnuts, and/or berries.

Updated Healthier Oatmeal

I do love oatmeal. I can't say it enough. If you're looking for a quick crock-pot recipe, click here. If you're looking for a healthier version that would fit in the Daniel Plan, this is your recipe. Since this has oats it is not for the detox.

Added bonus....you can get all the ingredients for this recipe at Aldi's!

Steel cut oatmeal

2 cups milk (can use cow's milk, almond milk or coconut milk)
4 cups water

1 large pear, chopped (I keep the peel on for added fiber)

1 cup steel-cut oats
1/2 teaspoon salt

3/4 cup raisins (optional)

1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

1/4 cup chopped walnuts (optional)

In a large pot, heat milk and water over medium heat. Once it is almost boiling, add salt, pears, and oats and turn to low heat. Stir occasionally. Once oats are almost done cooking and liquid is mostly absorbed (approx 45 minutes) add cinnamon, nutmeg, and raisins. Cook another 15 minutes and keep stirring occasionally to mix everything together and prevent burning. Serve with walnuts on top. I usually add more milk, especially if reheating. I also like to add berries if omitting raisins. Makes approximately 6 servings.

To make this more Daniel Plan friendly, you need to add protein. In the Daniel Plan book they add chia seeds. I have not tried their recipe yet as I am still in the detox phase but am eager to!

Fish Tacos

Happy New Year!! 

Like everyone else, I'm trying to eat healthier this year. My husband and I are following the Daniel Plan developed by Pastor Rick Warren. We are currently in the detox phase and have cut out sugar, gluten, and dairy. Honestly, I don't really miss any of these foods and have lost 5 pounds! Here is one of the recipes originally from their book that I have modified.

I found all the ingredients at Aldi's which helps make eating healthy on a budget easier for my family. I did not buy the coleslaw mix at Aldi's. I could have bought a head of cabbage but for the same price I took the easier option.

If you never made your own fresh corn tortillas, you need to today! They are so simple and delicious!

My husband made this awesome tortilla press but you don't have to have one. The trick is having the dough between wax paper to prevent sticking.

I season my tilapia.

Pineapple salsa...trust me, this makes the recipe!

Stack of tortillas.

The final product. Doesn't look super fancy but it's delicious!

Fish Tacos

Corn Tortillas

1 cup masa

2/3 cup water

1/4 teaspoon salt

Combine ingredients until consistency of playdoh, add water 1 tablespoon at a time if necessary. Place golf ball size amount of dough into tortilla press. Cook in skillet for 2-3 minutes each side until heated (when you smell the corn that's usually when you know it's ready). Makes about 6 tortillas.

Pineapple Salsa

1 can chunky pineapple, drained

1/2 red onion

hand full of fresh cilantro

juice from 1 lime

1 jalapeno (optional)

Pulse ingredients in a food processor until you reach the consistency of salsa that you prefer.

To make fish tacos:

In cast iron skillet, add 1 teaspoon EVOO. Cook 2-4 tilapia fillets, fresh or thawed in skillet. I prefer to season my fish with garlic powder, chili powder, and cumin.

Place shredded cabbage or coleslaw mix on individual tortillas, add fish, top with salsa. Enjoy!