I modified a recipe that I found from Clean Eating Magazine to make this dish a little cheaper, and use what I had on hand. I was surprised at the high cost of rice wine at my local store; $10.99 per bottle – yikes! I’m not drinking it! So, you’ll see that there a few modifications to my recipe. In all, it turned out really yummy.
- 3 tbsp low-sodium soy sauce, divided
- 1/2 tsp white wine
- 12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
- 1/2 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 4 1/4 tsp arrowroot
- 1 tsp coconut sugar
- 1 tsp toasted sesame oil
- 1 tbsp sunflower oil
- 6 to 10 small dried red chiles seeded
- 2 tsp whole peppercorns
- 2 large green bell pepper, cut into 3/4-inch square pieces
- 6 scallions, white and light green parts only, cut into 3/4-inch pieces
- 6 cloves garlic, thinly sliced
- 1 1-inch piece fresh ginger, peeled and thinly sliced
- 4 tbsp raw peanuts
- Prepare rice according to package directions.
- Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and white wine. Stir in chicken and set aside at room temperature.
- In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, coconut sugar, sesame oil and remaining 2 tbsp soy sauce. Set aside.
- Heat sunflower oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
- Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve with brown rice.
I’m late on this week’s weekly praise post. I think I thought that today was Sunday because I didn’t have to go to work due to the MLK holiday. Anyway, this week’s praise is from Ezekiel 4:9, which reads: “Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.”
According to John MacArthur’s commentary on this section, food was scarce back in those days. Therefore, they had to make bread from all kinds of grains. The 390 days represented 390 years, and lying on your side illustrated God’s applied judgement to Israel. So for quite a duration of time, this was about all they had to eat. In fact, if you read further the way they cooked it was quite appalling. But the food was nourishing, despite being defiled when cooked with the fuel they had back then.
Thank you God for the tools and fuel we have today to make our food. Now let’s make some healthy choices this week!
I planted this herb garden in November after I attended an herbal medicine seminar. It’s still alive! Yay! I’ve been using the Mint leaves in my tea, which has been really neat. I’m not much of a green thumb, but I’m trying to be. I’m learning from my hubs, who in a previous life must have been a master gardener.
I randomly chose a verse this week and it had to do with David’s reign. I didn’t want to write about that verse, so I randomly chose another one. Well…this one has to do with Elah’s reign. So I guess our weekly praise topic is about reign.
Apparently Elah and his dad caused Isreal to commit plenty of sin. Eventually they received the spoils of their sin, which was death.
1Kings 16:8-13 says this:
8 In the twenty-sixth year of Asa king of Judah, Elah son of Baasha became king of Israel, and he reigned in Tirzah two years.
9 Zimri, one of his officials, who had command of half his chariots, plotted against him. Elah was in Tirzah at the time, getting drunk in the home of Arza, the palace administrator at Tirzah. 10 Zimri came in, struck him down and killed him in the twenty-seventh year of Asa king of Judah. Then he succeeded him as king.
11 As soon as he began to reign and was seated on the throne, he killed off Baasha’s whole family. He did not spare a single male, whether relative or friend. 12 So Zimri destroyed the whole family of Baasha, in accordance with the word of the Lord spoken against Baasha through the prophet Jehu— 13 because of all the sins Baasha and his son Elah had committed and had caused Israel to commit, so that they aroused the anger of the Lord, the God of Israel, by their worthless idols.
If you are given a position of power, you should always consider who you influence. Always be aware of those who are following in your footsteps and try to do what’s right, keeping your Lord prioritized above all things. God is first in my life. What a great way to start the week!
This is one yummy cake! I modified a recipe out of the Clean Eating Magazine to get it exactly how I like it. I also didn’t have any coconut extract on hand, but vanilla worked just fine. Since this recipe took a bit of time to throw together, I made one and froze the other. We’ll see how well it does in the freezer!
Olive oil cooking spray
1 ¼ C whole wheat flour (divided)
1/2 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp grated nutmeg
1/2 tsp sea salt
1/2 c low fat milk
1/3 c unsweetened applesauce
1/4 c raw honey
2 Tbsp organic virgin coconut oil, melted
1/2 tsp pure coconut extract or vanilla extract
10 unsweetened dates, finely chopped
1/4 c unsweetened flaked coconuttoasted unsweetened flaked coconut for garnish, optional
1. Preheat oven to 350. Coat a 9 inch round baking pan with cooking spray .
2. Combine remaining 1 ¼cups flour, cocoa powder, baking powder, baking soda, spices and salt in a large bowl. Add egg, egg white, milk, applesauce, honey, oil, and extract. Using a whisk or hand held mixer, beat until combined.
3. In a small saucepan, bring one cup water and dates to a boil over high heat. Then gently whisk date-water mixture into cake batter along with flaked coconut. (batter will be thin)
4. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and remove from pan to wire rack.
Here’s my first cut at homemade hot chocolate mix without white sugar. My hubs really loves this recipe, but my son says to add more cream and marshmallows (sigh). I’m going to experiment more before I say it’s my favorite. But I think it’s pretty yummy and it’s quick to put together.
Homemade Hot Chocolate Mix
1 1/2 cups of dry milk
1/4 cup cocoa powder
1/4 cup coconut sugar
1/4 tsp salt
Mix ingredients and store in an air tight container.
Use 4 Tbsp per cup or more if your cup is big like the one shown in the picture.
I thought I’d start the week out with a post that gives thanks to the Lord for everything that he provides. In good times and bad, his plan is always better than mine. I like the idea of starting out each week with the right priorities, and posting this Weekly Praise post on Sundays helps me get focused for the week ahead.
Here’s my verse for the week:
Behold, the Lord’s hand is not shortened, That it cannot save; Nor His ear heavy, That it cannot hear.
This verse reminds me that the Lord will always be here for me, with hands that save and ears that hear. I love it! Here’s to a great start this week!
My family loved these. They’re easy to make and leftovers are easy to pack for lunch!
Huevos Rancheros with Salsa Verde
Makes 6 servings (2 Huevos Rancheros per person)
Huevos Rancheros Ingredients:
12 Sprouted Corn Tortillas (Food For Life Brand)
2 cups cooked pinto beans without liquid
1 teaspoon ground cumin
1 cup chopped fresh cilantro
1 cup shredded cheese
8 large eggs, lightly beaten
Salt and pepper (as needed)
Olive Oil (use sparingly)
Salsa Verde Ingredients:
10 fresh husked tomatillos, finely diced
1 jalapeño, seeded and finely diced
3 green onions, diced
2 garlic cloves, minced
1/2 lime, juiced and zested
1. Preheat the oven to 350 degrees farenheit.
2. Lightly oil 2 muffin tins with olive oil. I used regular muffin tins, but I recommend a larger Texas Muffin size.
3. Warm the sprouted tortillas on the stove or microwave and stuff them in the muffin tin.
4. Mash the pinto beans, cumin, and cilantro with a fork until you get the consistency you like.
5. Place it in the mixture in the corn tortillas.
6. Divide the cheese among the tortillas.
7. Beat the eggs together and pour into the corn tortillas so that you get an even amount in each one.
8. Bake for 30 minutes.
9. Combine the salsa verde ingredients and cook over medium heat until the tomatillos are soft (about 10 minutes).
10. Cool the salsa verde and serve on top of the Huevos Rancheros
I made it through the detox plan. Look how happy I am. Mission accomplished! Now onwards to a healthier lifestyle.
I took some time out to enjoy the snow here at the cabin before heading back to the city.
Yay! I made it to day 3. It’s a beautiful day so I’m sipping my green juice by the fire. After this I’m going to plan my meals for the week so I can go grocery shopping. This year is starting out great!