No Noodle Pad Thai

I love pad Thai. There is a local restaurant that serves the absolute best I've ever had in my life. But the carbs. The sugar. I have no intention of regularly derailing my healthy journey and nutrition for a few moments of delight. What I decided to do was create a no-noodle Pad Thai. It's more like Pad Thai inspired - similar flavors - but not exactly Pad Thai. I really enjoyed eating this for dinner tonight and look forward to having leftovers! (I did make some quinoa noodles so my husband could have his with noodles)

Ingredients:

Sauce:

1/2 Cup Chicken Stock

4 Tablespoons Natural Peanut Butter

2 Tablespoons Rice Wine Vinegar

1 1/2 Tablespoons Honey

Juice of one lime

1 Tablespoon Sriracha (less if you don't like spicy)

1 Teaspoon Ground Ginger

1 Teaspoon Minced Garlic

Other:

1 1/2 Lb Chicken breast

4 Eggs

1 Cup Matchstick carrots

1 Cup Bean Sprouts

Salt, to taste

Coconut oil cooking spray

Directions:

Start by combining your sauce ingredients and set to the side.

Lightly salt your chicken and cook in a non-stick pan coated with coconut oil until done. Remove chicken from pan and cut into bite-sized chunks.

Use same pan and scramble the eggs.

Once eggs are done, add chicken back the pan. Pour sauce over and stir. Add carrots and bean sprouts. Cook just about 2-3 minutes til warmed.

Serve and enjoy!

Banana Egg Pancakes

Do you like pancakes? Do you want to limit carbs? Do you like eating delicious food? Ok, then, theses are for you! To me they taste like the middle of a piece of French toast (which I love).

Ingredients:

1 Banana, mashed
2 Large Eggs
1 Teaspoon Cinnamon
1/4 Teaspoon Pure Vanilla Extract
Pinch salt


Directions:

Mash banana well, then mix in the other ingredients.

Heat non-stick pan on medium/medium-high. Spray lightly with coconut oil spray.

Pour 1/4 Cup of mixture into pan once heated. Cook for about 2 minutes per side. The only tricky thing about these pancakes is flipping them. You'll want a thin spatula. One thing I like to do is stick my spatula about 1/4 or 1/3 of the way under the done side and slowly drag and flip the cake. It's not hard, but you'll want to take more time than you would a normal pancake.

Repeat for remaining batter.

If you want you could top with fresh fruit, pure maple syrup, peanut butter, almond butter - really whatever you would like!

Everything but the Kitchen Sink Granola

Portion. This. Out. It's heavenly, but be mindful about what you eat! Portion this out and enjoy it in small amounts.

This is so delicious, and precious Abby did such a great job helping out, what a big girl she has become.

Stir, stir, stir

Yes, please1

I'm just gonna munch

Ok, I suppose I will smile for Meredith

Look how adorable I am!

Munch munch

More munches

I think it's ready

Big helper

Oops, a mess

What a good helper to clean it up

Ingredients

1/3 Cup Natural Peanut Butter
1/3 Cup Honey
2 Tablespoons Coconut Oil
Splash of Vanilla

2  Cups Oats
1/2 Tablespoon Cinnamon
1/4 Cup Chopped Dates
1/4 Cup Golden Raisins
1/4 Cup Chopped Pecans
1/4 Cup Chopped Walnuts
1/4 Cup Craisins
2 Tablespoons Flax Seeds
2 Tablespoons Chia Seeds
2 Tablespoons Peanut butter powder
(any other things you want to add)

Prepare oats, cinnamon, dates, raisins, pecans, walnuts, craisins, flax, chia, pb2 in a mixing bowl - stir.

In a saucepan, combine the peanut butter, honey, coconut oil, vanilla.

Heat on low, stirring constantly, until all ingredients are melted (this will not take long - seriously, you should stir the whole time).

Pour dry mixture into saucepan with melted pb/honey/oil/vanilla. Stir until oat mixture is completely covered.

Pour onto a rimmed cookie try lined with parchment paper.

Bake at 350 for about 15-20 minutes. Keep an eye on it.

Take out and enjoy!