Easy Coconut Chicken Stirfry!

EASY COCONUT CHICKEN STIR-FRY

My family LOVES this recipe and it's so easy and SO yummy!

2 medium boneless skinless chicken breasts
1 green pepper cut into bite-size pieces
1 yellow pepper cut into bite-size pieces
1 red pepper cut into bite-size pieces
1 orange pepper cut into bite-size pieces
1 cup chopped carrots
1 cup broccoli cut into bite-size pieces
1/2 medium onion cut into bite-size pieces
1 small zucchini cut into bite-size pieces
1 tbsp. coconut oil
2 tbsp. olive oil
1 cup coconut water

1. Heat wok or skillet over medium heat.  Put in olive oil.
2. Place chicken in hot oil and cook thoroughly.
3. Put in carrots, broccoli and onion and coconut water.
4. Cook for about 6-7 minutes, stirring frequently.
5. Put in peppers and zucchini and turn up heat to medium-high/high.
6.  Cook until all of the coconut water is gone.

Serve with rice.  YUM!

Pumpkin Spice Granola - Yes, please!

I just saw this recipe pop up in my newsfeed on Facebook from Against All Grain and squealed because it looks so good!  This bad boy is high in calories and healthy fats so you won't need much - just sprinkle on some Greek yogurt or grab some as a snack but I wouldn't eat TONS at a time :)  

PUMPKIN SPICE GRANOLA

Ingredients:

• 1 cup raw almonds
• ¾ cup raw pecans
• ¾ cup raw macadamia nuts
• ¼ cup raw pepitas + ¼ cup chopped for
 adding in at the end
• ½ cup honey, melted
• 2 tablespoons coconut oil, melted
• 3 tablespoons pumpkin puree
• 1 tablespoon vanilla extract
• 1 tablespoon ground cinnamon
• ¾ tsp ground nutmeg
• ½ tsp ground ginger
• ½ teaspoon sea salt
• ¼ tsp ground cloves
• ½ cup shredded coconut, unsweetened
• ½ cup raisins, cranberries, or chocolate chips

Instructions:

1. Soak the nuts and ¼ cup pepitas in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time.
2. Drain the nuts and seeds and place on a paper towel to absorb the remaining water.
3. Place the soaked nuts and seeds in the bowl of a food processor. Process them until they resemble the size of oats.
4. Add in the honey, coconut oil, pumpkin puree, vanilla, spices, and salt. Pulse until combined.
5. Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3-4 parchment covered dehydrator trays. Spread it evenly into a thin layer.
6. Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
7. Stir in the raisins and additional ¼ cup chopped pepitas, then let cool completely before storing in an airtight container for 2-3 weeks.

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RECIPE: Easy Crock Pot Chicken & Black Bean Taco Salad

This looks AH-MAZING!  My kids have actually been asking for salad lately for dinner and this is going to happen tomorrow!

Easy Crock Pot Chicken and Black Bean Taco Salad
Skinnytaste.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g


Ingredients:

• 2 (16 oz total) skinless, boneless chicken breasts
• 1 tablespoon reduced sodium taco seasoning
• 1/2 teaspoon cumin
• 1 cup canned black beans, rinsed
• 1 cup chunks salsa

For the Salad:

• 6 cups chopped romaine or red leaf
• 1/4 cup reduced Mexican cheese blend
• 1/2 cup zesty avocado cilantro buttermilk dressing

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Zesty Avocado Cilantro Buttermilk Dressing
Skinnytaste.com
Servings: 6 • Serving Size: 3 1/2 tbsp • Old Points: 1 pt • Points+: 2 pts
Calories: 64.9 • Fat: 4.8 g • Protein: 1.8 g • Carb: 5.1 g • Fiber: 2.2 g • Sugar: 1.9
Sodium: 128.8 mg

Ingredients:

• 3/4 cup low-fat buttermilk
• 1 small jalapeno, seeds removed, leave them in if you want it spicy
• 1/4 cup of fresh cilantro
• 1 medium haas avocado
• 1 clove garlic
• 2 tbsp chopped scallion
• juice of 1 lime
• 1/8 tsp cumin
• 1/4 tsp fresh ground pepper
• 1/2 tsp kosher salt

Directions:

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Skinny Pumpkin Granola - um...YUM!

I'm kind of on a granola kick right now - mmmm....healthy granola, that is!  Need your pumpkin fix at this time of year?  Check this recipe out from Skinny Taste!  One of my fave recipe sites!

Easy Pumpkin Spice Granola
Skinnytaste.com 
Servings: 11 • Serving Size: 1/3 cup  • Old Points: 2 pts • Points+: 4 pts
Calories: 133 • Fat: 4.5 g • Carbs: 21.5 g • Fiber: 3 g • Protein: 3 g • Sugar: 8 g
Sodium: 10 (without salt) 

Bowl of Cereal (1/3 cup granola, 1/3 cup unsweetened almond milk, 1/2 cup apples)
Skinnytaste.com 
Servings: 1 • Size: 1 bowl  • Old Points: 3 pts • Points+: 5 pts
Calories: 183 • Fat: 6 g • Carbs: 32 g • Fiber: 5 g • Protein: 3 g • Sugar: 14.5 g
Sodium: 69 (without salt) 

Ingredients:

• 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
• 1 1/2 cups rolled oats*
• 1/4 cup ground flaxseeds
• 1/4 cup pepitas (or other seed)
• 1/4 cup chopped pecans
• 1/2 cup dried cranberries
• 1/4 cup real maple syrup (or honey)
• 1/4 cup pumpkin puree
• 1 tsp oil (coconut or canola)
• 1 tsp pumpkin spice (or more to taste)
• 1/4 tsp cinnamon
• pinch kosher salt
• 1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F. 

Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.

Back to School!

I don't know about you, but I like routine.  I love summertime too, but I REALLY missed my routine!  My handsome men are back to school today and I'm not going to lie, I'm excited to get back into my regular schedule.  A lot of my friends/family homeschool their kids and I'm so proud of them for being able to but I know I personally couldn't do that.  Also, owning two businesses and working from home would make homeschool impossible for me because I know I wouldn't be able to dedicate the amount of time needed to homeschool.  Do you homeschool?

Here are my boys going into Grades 1 & 3!  Time sure flies!

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