Sweet, spicy (or not) and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish and it’s quick and easy to make!  This recipe came from SkinnyTaste and it was tested by Amanda!  This has become a favorite for her, particularly as we are trapped inside!

*image source

INGREDIENTS

For the Orange Sauce:

• 1/3 cup freshly-squeezed orange juice
• 1/4 cup reduced sodium chicken broth
• 2 tbsp soy sauce, Tamari for gluten-free
• 2 tbsp raw sugar
• 1 tbsp Chinese rice wine
• 1 tbsp sriracha, or more to taste
• 1 tbsp rice vinegar
• 1/4 teaspoon white pepper
• 2 teaspoons corn starch

For the chicken:

• 20 oz skinless, boneless chicken breast, cut into small cubes
• kosher salt, to taste
• 1 1/2 tbsp corn starch
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1- inch grated ginger
• 1 teaspoon grated orange zest
• 2 tbsp chopped scallions
• 1/2 tsp sesame seeds, for garnish

Instructions:

1. Mix the orange sauce ingredients and set aside.  Amanda strongly recommends double or tripling the orange sauce because it is amazing!
2. Season the chicken lightly with salt and coat evenly with corn starch, set aside.
3. Heat a wok or fry pan on high heat, add 1 teaspoon of sesame oil and add half of the chicken. If you don’t have sesame oil, that is ok! Just use a neutral oil like vegetable oil.  Cook 2 to 3 minutes on each side until well browned, set aside.
4. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken. 
5. Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.  Want to add veggies to this dish? See note below.
6. Add the orange zest then return the chicken to the pan.
7. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens, about 1 to 2 minutes.
8. Divide between 4 plates and garnish with the scallion and sesame seeds.

VEGGIE NOTE: Do you like veggies? Add any stir fry veggies to your dish. It is recommended to fry up the veggies after the chicken has been cooked.  Remove the chicken from the wok or fry pan and stir fry your veggies using sesame oil or a neutral oil.  Add the chicken back to the fry pan with veggies and add in your orange sauce!

Thank you to Simone for introducing us to this delicious-looking recipe from The Modern Proper! I cannot wait to try it 🙂

*Image source

Ingredients:

• 1 lb Pre-made gnocchi
• 3 cups Broccoli, florets roughly chopped
• 1 cup Stock (vegetable or chicken)
• 4 oz Cream cheese
• 2 cups Mozzarella cheese, shredded
• 1 tsp Red pepper flakes (optional)

Instructions:

1. Preheat oven to 400° F.
2. Bring a large pot of salted ** water to a rapid boil. Add the gnocchi and broccoli and simmer for 3 minutes. Drain water and set aside.
3. In a large oven proof skillet, bring the broth to a simmer. Add cream cheese, stirring until it’s mostly combined. Don’t worry if there are small pieces of cream cheese left, everything will come together when it bakes. Add one cup of the mozzarella cheese and stir until melted.
4. Stir in the broccoli and gnocchi. Top with mozzarella and bake on the center rack for 15 minutes, or until the top is bubbly. Sprinkle with red pepper flakes and serve immediately.

**To salt the water we recommend 1 tablespoon to 10 cups of water ratio.

This has been one of my favorite quarantine comfort recipes. It’s perfect for breakfast or a snack throughout the day. Great for bananas that are ripening too quickly – don’t throw them out! Bake them! Recipe adapted from this site.

Liquid Ingredients:

• 3 ripe bananas, mashed
• 2 eggs, beaten
• 4 tbsp.  maple syrup (can substitute with honey)
• 1/2 cup nonfat Greek Yogurt (can substitute with low fat or whole milk yogurt)

Dry Ingredients:

• 2 1/2 cups almond flour (can substitute with other flour)
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• pinch of salt
• 1/4 cup chocolate chips
• 1/2 tbsp. flax seeds
• 1/2 tbsp. chia seeds 

Instructions:

1. Preheat oven to 350ºF 
2. Line the loaf pan with butter or cooking spray (I use butter).
3. In a large bowl, mash bananas and then whisk in eggs. Stir in maple syrup and yogurt until combined. 
4. Mix in the almond flour, baking soda, chocolate chips, cinnamon, nutmeg, and salt. 
5. Pour the batter into a loaf pan and bake for 55 minutes until a toothpick or knife inserted into the center comes out clean. Sometimes I add walnuts on top of the loaf when it has about 15 minutes left in the oven and press them slightly into the loaf. 
6. When baking is complete, run a knife around the edges of the loaf pan to loosen, and then allow to cool in the pan for about ten minutes.
7. Enjoy!

Thank you for sharing this recipe, Amanda! It even includes homemade pizza dough! Originally found on allrecipes.com.

Ingredients:

• 3 1/2 cups all-purpose flour, or as needed
• 1 envelope Pizza Crust Yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees to 130 degrees F)*
• 1/3 cup oil
• pizza sauce
• shredded mozzarella
• other toppings as desired

Directions:

1. Start charcoal fire or preheat gas grill to medium-high heat.
2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes.
3. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
4. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
5. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.
6. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.

Amanda makes the most delicious chocolate chip cookies, and if you’re wondering how she does it, follow the recipe below! 

INGREDIENTS:

• ³⁄₄ cup white sugar
• 1 cup brown sugar
• 1 cup butter, softened
• 1 tablespoon vanilla
• 2 large eggs, slightly beaten
• 3 cups all-purpose flour
• ³⁄₄ teaspoon baking soda
• ³⁄₄teaspoon salt
• 3cups semi-sweet chocolate chips
• 1 cup walnuts, chopped or 1 cup pecans

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Cream sugars and butter.
3. Add vanilla and eggs and mix well.
4. Combine dry ingredients together and gradually add to creamed mixture.
5. Stir in chips and nuts.
6. Roll into 1 1/4″ balls and place on non-stick cookie sheets, about 2″ apart.
7. Bake for 10 to 12 minutes.

Amanda’s Special tips: 

• Make sure you properly cream your butter with the sugar.
• Refrigerate the dough before you bake the cookies.  The cookies stay plump and crunchy on the outside and soft on the inside.

Check out this easy, delicious meal prep that cuts out a lot of cooking time. The main secret: buy a whole roasted chicken from your local grocer instead of cooking the chicken yourself. None of this is measured exactly because, who has time to measure?

Ingredients:

• One roasted, seasoned chicken from your local grocer
• 4-5 sweet peppers (green, yellow, red, orange)
• Large handful of fresh cut green beans
• Your favorite seasonings (I do a lot of garlic and pepper)
• Olive oil
• Rice (proportion your desired amount)
• Optional: pineapple (canned or fresh)

Steps:

1. Preheat your oven to 400 degrees
2. Toss your chopped peppers and green beans in a large bowl with olive oil and your choices of seasoning
3. Once oven is ready, cook vegetables for about 15 minutes. Then broil for a roasted finish for additional 5-7 minutes
4. While vegetables are cooking, begin preparing the rice. Season with salt and butter.
5. Once vegetables and rice are complete, combine desired amounts into a bowl and add chicken. If you want to add pineapple you can either just add it to the finished product or cook it in the oven with the vegetables.
6. Add your choice of sauce: plum sauce, hot sauce, soy sauce, etc.
7. Portion out your leftovers to eat for lunch during the week (you can use a mason jar or Tupperware)
8. Enjoy!

Try this banana & peanut butter smoothie if you’re looking for a different breakfast, dinner, or just want a sustainable snack to get you through the day. Ingredients include: one frozen banana, almond milk, peanut butter, oatmeal, cinnamon, bee pollen, honey, blender or blending device such as a Nutribullet.

Recipe/ingredients can be modified based on your taste preference. For example, for less sugar, you could skip the honey. For a thicker smoothie, add more peanut butter or more oatmeal. You can sneak in some flax seed, hemp seeds, or even vitamins for extra nutritional value.

Recipe:

1. 3/4 cup of almond milk
2. One frozen banana
3. Two tablespoons of peanut butter (could be crunchy if you prefer that texture)
4. 1/4 cup of old-fashioned oats (or another type of oatmeal you prefer)
5. A few dashes of cinnamon for taste
6. One teaspoon local honey
7. Local bee pollen (add as much as you see fit)
8. Blend all ingredients together in no specific order
9. Enjoy!