Sweet and Sour!

***Note: See Cranberry Walnut Oatmeal Cookie Recipe for updated version!
This recipe comes from a high school, yes high school cooking class...  I think I enrolled in every foods class they offered to get my fix of cooking each day!  I still have a few recipes on hand, and this one is so easy, healthier than most sweet and sour recipes, and a quick dinner to prep. 
 This recipe is great for using leftover rice and chicken from previous meals prepared during the week.  I tend to get tired of leftovers (the other downfall=leftovers means you don't get to cook!) and try to implement them into new recipes (and not waste at the same time).  Use whatever veggies you prefer & have on hand.  I used kale, carrots, and green & red peppers.  Use leftover pork loin strips or chicken for the protein.  Serve over the top of brown rice & enjoy a Chinese night!

(So excited instagram is available for Droids now-what a great cover-up for my miserable photography skills!)

Sweet & Sour Chicken or Pork!

INGREDIENTS:

1 lb chicken or pork, cooked and cut in strips

1 1/4 c. pineapple chunks

reserved pineapple juice from can (1/3 cup)

2 T brown sugar

1 T cornstarch

2 T apple cider vinegar

1.5 T gluten free soy sauce (also called Tamari)

1 green pepper, julienned

1 red pepper, julienned

2 large carrots, coined

1 bunch kale, chopped

DIRECTIONS:

In a frying pan, saute veggies in 1 T canola oil until tender.  Add 1/2 cup water, pineapple and meat chunks.  Combine sugar and cornstarch; add pineapple juice, vinegar, and soy sauce.

Add cornstarch mixture to meat and veggies.  Cook and stir until sauce thickens.

Let simmer for ~5-10 minutes.  Serve over brown rice.  Enjoy!

Blueberry Breakfast Smoothie

Below is my smoothie recipe that I always turn to...Smoothies are a great way to pack a few fruit servings all in one drink!  Most smoothie recipes are packed with sugar-added juice, sweeteners, etc on top of the already sweet fruit.  I love this recipe because there is no added sugar, besides the natural sugar in the fruit-which makes this a great way to start your morning!

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Blueberry Breakfast Smoothie

Serves: 1

INGREDIENTS

1 banana

1 cup frozen blueberries

3/4-1 cup water

1 T flaxseed meal (ground flaxseed)

2 heaping tablespoons plain yogurt (of choice)

DIRECTIONS

Place all ingredients in blender until smooth.

Enjoy!!!

Cranberry Walnut Oatmeal Cookies!

***Revised version below! (Flaxseed was added to help bind the cookies better, & the sugar was tweaked a bit)
Need a sweet treat? These cookies will fix your craving rather quickly!  It's cold and rainy in CO today...and I couldn't possibly let a dreary day pass by without baking something:-)
I have adapted these cookies from an oatmeal raisin cookie recipe on chocolatecoveredkatie.com.
This recipe only makes about 6 cookies, so make sure to double or triple the recipe to your preference!
Most healthy gluten free cookie recipes I have not been too impressed with-It's hard to make a healthy cookie recipe taste good, let alone make it gluten free.  This recipe is the first one that passed the bloggable test;-) Not only are they gluten free, but they are also dairy, soy and egg free.  If you don't require gluten free, use regular oats instead.  Enjoy!

Cranberry Walnut Oatmeal Cookies

INGREDIENTS

3/4 cup gluten free oats

1/4 tsp baking soda

1/8 tsp sea salt

3 T brown sugar
1/2 T flaxseed meal (ground flaxseed)
1 T warm rice milk (or milk of choice)

1 T canola oil

2 T craisins

3 T chopped & toasted walnuts

 DIRECTIONS

  Preheat oven to 375.

Spray cookie sheet with cooking spray.
In a small bowl, mix together milk and flaxseed.  Set aside. (Will make an egg-like consistency)

Blend first 4 ingredients together in a blender or food processor until there are just a few pieces of whole oats left.  (Will make a flour-like consistency with bits of whole oats throughout)

In a separate small bowl, mix together canola oil and flax/milk mixture.  

Combine the wet ingredients with the dry, mixing until a dough forms. 

Fold in craisins and walnuts.

Shape dough into round balls, placing on sheet.

Bake for 6 minutes, take out of oven, & ENJOY!!!