Pumpkin Cashew Chicken Curry

This dish is by far the best thing I have made in a LONG time. My neighbor AnnMarie and her family just moved from Okinawa and gave me a bunch of canned pumpkin. I asked her how she used pumpkin and she shared with me this amazing recipe. I am so thankful she did because it was seriously delicious. You can't go wrong with the flavor combinations in this one pot meal - pumpkin, curry, coconut milk, red onion, cinnamon, cilantro, cashews. I added in carrots for additional flavor and veggie content and this dish could easily be adapted for vegetarians if you substituted more veggies for the chicken. After I made it I put it in my crock pot to hang out on warm for several hours and I think it really intensified the flavors.

This is my new favorite recipe and one I will put into our regular dinner rotation. 

Pumpkin Cashew Chicken Curry
Modified from PaleOMG and recommended by AnnMarie (thanks AM!)
Serves 4-5
Printable Version
Ingredients 
2 chicken breasts, cut into cubes
2 garlic cloves
2 tablespoons ginger 
1 red onion, sliced
2 large carrots, sliced
1/2 can coconut milk 
1 large can of pureed pumpkin
1/2 cup cashews
3 tablespoons curry powder
1 tablespoon olive oil (or coconut oil)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
Pinch of cinnamon
Salt and pepper to taste
Fresh cilantro, for garnish 
3 cups of cooked rice (I used Jasmine)

Directions 
Heat large pot or Dutch Oven to medium and add in oil. Add minced garlic and ginger and once fragrant add in chicken and carrots. Cook until chicken is white on all sides. 

Pour in coconut milk, all spices, red onions and pumpkin. 

Raise heat until mixture becomes bubbly, stirring frequently.  Allow to cook until onions have softened, about three minutes. 

This is when I transferred everything to my crock pot but you can also serve it immediately. When ready to eat place on top of rice and garnish with cashews and chopped cilantro. 

Skinny Blueberry Oatmeal Muffins

I just love a good blueberry muffin and love trying new variations on them. I wanted to find one that incorporated oatmeal because oats and blueberries and just so delicious together. One of my absolute favorite blogs Skinny Taste posted this recipe called Insanely Good Blueberry Oatmeal Muffins and with a name like that, I was sold! 

I made these larger than the standard muffin size because I wanted to give them as a welcome gift to our new neighbors. They told me how yummy they thought they were and I agreed! They are moist and dense but still have a wonderful texture. Even better -- they are low fat! Perfect in the morning with a big cup of hot coffee or a cold glass of milk, or in my case, both!

Skinny Blueberry Oatmeal Muffins
From Gina at Skinny Taste 
Makes 12 standard size muffins
Printable Version
Ingredients
1 1/2 cups quick cooking oatmeal
1 cup milk (almond or skim milk)
1/2 cup brown sugar, packed (I didn't have any on hand so used white sugar)
1 tablespoons honey (or agave)
1/2 cup unsweetened apple sauce
2 egg whites
1 tablespoon oil
1 teaspoon vanilla (my homemade vanilla extract is pictured in vodka bottle)
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries
Baking spray

Directions
Preheat oven to 400. Line a muffin tin with liners and lightly spray with oil. Place oats in a food processor or copper and pulse a few times. Soak oats in milk for about 30 minutes. 

In a medium bowl combine the brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well. In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine. Combine oats/milk mixture with sugar/apple sauce mixture and mix will. Slowly add in the dry ingredients and mix until just incorporated. Fold in the blueberries, saving a couple to place on top. 

Spoon into liners and bake for 22-24 minutes, until a toothpick inserted into the center comes out clean. 

Allow to cool on a wire rack. Keep in an airtight container. These taste great even the next day!

Roasted Kabocha Squash

Kabocha squash is an essential vegetable in Japanese cooking. It has a dark green skin and is much smaller than the squash we are used to as Americans. The flesh is a beautiful dark yellow and becomes sweet and fluffy when cooked. It is loaded with carotene and vitamin A. Often when we dine out in local restaurants it comes on a tempura vegetable plate. I decided to try making it at home after I saw this lovely Kabocha squash at the grocery store a couple weeks ago.

I wanted to roast it in the oven so found a recipe using coconut oil. The result was a rich, simple flavor that was a nice compliment to our dinner. If you happen to see Kabocha squash I encourage you to give it a try!

Roasted Kabocha Squash
From Nom Nom Paleo 
Printable Version
Ingredients
1 medium sized Kabocha Squash
2 tablespoons melted coconut oil
Kosher salt and pepper to taste 

Directions
Preheat oven to 400 degrees. Rinse squash and cut it in half.

Scoop out seeds and cut the squash into thin wedges. Toss in a large bowl with the melted coconut oil, salt and pepper. 

Place in a single layer on a large baking sheet and roast in the oven for 30 minutes, flipping them over after 15 minutes. Serve warm! Note: the Japanese eat them with the skin on and I like them that way too, but you can also peel your squash with a vegetable peeler before cutting it into wedges. 

Banana Cashew Balls

One thing that I was most surprised about after giving birth to my daughter is how ravenously hungry I was during the first few weeks. I think it was from all the breastfeeding and energy I was expending caring for my little baby. I was always looking for a quick, healthy, and filling snack. So when I offered to bring our friends who just had a baby a meal, I also took them some of these Banana Cashew Balls. I actually found the recipe from looking at my friend's Pinterest page, as she is a super healthy eater. I wanted to make something I knew she would like and she mentioned on Pinterest that bananas and cashews were two of her favorite flavors. I happen to love both flavors too so was eager to try these myself. With no refined sugar, flour, or oil, these little balls are an excellent source of potassium, protein and carbs. They keep best in the fridge and were really great cold. 

Banana Cashew Balls
From FatFree Vegan Kitchen
Printable Version
Makes about 15 balls
Ingredients
2 overripe bananas
1/2 cup cashews

2 tablespoons ground flax seeds
6 tablespoons oatmeal
4 dates, pitted
1/2 vanilla bean, split and scraped (didn't have these)

Directions
Cut the bananas into about 3/4 inch thick slices and place them on a microwave safe dish. Microwave at 60% power for about ten minutes (may need to be more) or until most of the moisture has boiled out of the banana. 

Pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times. Add the banana and dates and seeds from the vanilla bean. 

Blend into a thick paste. Moisten your hands and scoop up the paste in about one tablespoon portions. Form into balls. Cover and keep refrigerated. 

Greek Quinoa Salad

Please forgive the poor lighting in these photos - they were taken during a typhoon! I made this yummy, healthy and very filling salad for hubby and I to enjoy during our last typhoon - we've had four in Okinawa this year and let me tell you, it's getting old. But this Greek Quinoa Salad made being stuck indoors listening to the howling wind and watching the torrential rain a whole lot better. I love the traditional Greek flavors in this dish - feta cheese, cucumbers, tomatoes, lemon, and olive oil. I wanted this to be a meal in itself so added in grilled chicken breasts. 

Greek Quinoa Salad
From With Style & Grace
Printable Version
1 1/2 cups quinoa 
2 cups water or chicken broth
1 heaping cup of cucumbers, quartered
1/2 cup cherry tomatoes
1/4 cup Kalamata olives (I completely forgot these!)
1/4 cup red onion, chopped
2 green onions, chopped
1 lemon, juiced
3 tablespoons olive oil
2 tablespoons white or red wine vinegar
2 garlic cloves, minced
salt and pepper to taste
1/2 cup feta cheese

Directions
In a medium pot bring water or chicken broth and quinoa to a boil. Reduce to simmer and cover for about 17 minutes. When all the water is absorbed remove and fluff with a fork. Allow to cool. 
In a large bowl combine cucumbers, tomatoes, olives and onions. 
Whisk together lemon juice, olive oil, vinegar, and salt and pepper to make the dressing. 
Stir the vegetable combination into the quinoa then pour the dressing over everything and stir to combine. Add in feta and stir lightly. Season with additional salt and pepper to taste.

Egg Muffins

I found these little gems on Pinterest (and Kalyn's Kitchen) a while back and decided to make them for our friends who just had a baby so that they could have a quick, healthy breakfast on hand. I love that these are carb free "muffins" as they only contain eggs, cheese, and whatever veggies you like. They keep in the fridge for a week and can even be frozen! My husband ate them as a snack after work one day and all of the sudden mine were gone. These would be great to serve at a brunch or if you are having a crowd for breakfast because they are quick and a different spin on breakfast!

Egg Muffins
From Kalyn's Kitchen

Printable Version
Makes 12 muffins
Ingredients
15 eggs for silicone muffin tins, for metal use 12
1/2 cup milk or half and half
Whatever seasoning you like in your eggs (I always use seasoning salt, garlic salt, ground mustard and pepper)
1 cup grated low fat cheese
3 green onions, diced (optional)
Chopped veggies (I used red pepper but suggest broccoli, zucchini, mushrooms, tomatoes)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Directions
Preheat oven to 374. Spray muffin tin with nonstick cooking spray. In the bottom of each muffin tin layer diced meat (if using), cheese, and green onions. In a large bowl break the eggs and add in milk and seasoning. Whisk to combine. Pour eggs into the muffin tin until it is 3/4 full. Bake 25-35 minutes until muffins have risen and are slightly browned and set. 

Muffins will keep for a week in the refrigerator. Can be frozen but for best results than in the refrigerator first, then reheat for 2 minutes in the microwave. 

Cilantro Lime Quinoa

I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
Ingredients
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste

Directions
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Easy Shredded Crock Pot Chicken

Here is a wonderfully easy and super yummy chicken recipe for the crock pot. Most likely you have almost all of these ingredients already in your kitchen too! I served this over rice but it would also be good on buns. It was great warmed up as leftovers the next day too!

Easy Shredded Crock Pot Chicken
From Fake Ginger
Printable Version


Ingredients
2 pounds boneless skinless chicken breasts
1 clove garlic, minced
1/4 teaspoon ginger (I used fresh but ground would work too!)
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
Place chicken into the bottom of a crockpot. Cover with all the other ingredients. Cook on low for 6 - 8 hours then remove and shred chicken or cut into chunks.

Return to crockpot and stir to combine and warm through. Serve over rice. 

A Fabulous Giveaway!!!

Oh friends, do I have a special treat for you! I was contacted by the good people at Slimkicker, a healthy living/fitness app, and asked if I wanted to host a giveaway where one lucky reader will get this awesome digital food scale! 

How cool is that scale?? Of course I said yes because not only do I love helping my readers win cool, free stuff but I know how important it is to make fitness and health goals.


Slimkicker can help inspire to reach your goals by providing you with motivational games, rewards, challenges, and online tools for counting calories and keeping track of your fitness. Check out their site here!


To enter the giveaway all you have to do is leave a comment describing your idea of a fun, creative fitness or diet challenge. It only has to be one or two sentences. I'll start by sharing my diet challenge: after baby is born I am going to severely limit my sugar intake! I went a little crazy with the desserts and sweets during this pregnancy but to help lose the baby weight and make sure my little bundle of joy receives the correct nutrition, my goal is to only splurge on desserts a few times a week (instead of every day or more than once a day, woops)! :)


So what is your fitness or diet idea? Please share! The people at Slimkicker will pick a winner in a week and then the scale will be all yours! This giveaway is limited to US residents only please!


Thank you to my new friends at Slimkicker for allowing me to host this fabulous giveaway and remind me how important it is to set goals for yourself! Let the commenting begin...! 

Healthy Breakfast Cookies

These breakfast cookies are extremely easy, quick, and super heathy. No sugar in these "cookies" unless you count the dates. They are moist and filling AND they are very adaptable, so you could substitute or add in  your favorite dried fruit for the dates. Cookies for breakfast? Yes please!

Healthy Breakfast Cookies
From Pinterest
Printable Version
Ingredients
1.5 cups oats
2 or 3 super ripe bananas 
1 cup unsweetened applesauce
Handful of chopped dates (or dried cranberries, apricots, or raisins)
A dash of cinnamon (to taste)

Directions
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Spray a cookie sheet with cooking spray. Drop by large spoonfuls onto cookie sheet. Bake for 35 minutes and remove to wire rack. Allow to cool and enjoy!

My favorite salad ever: Avocado & Orange Salad

When I made my favorite salad the other night for the 1,000th time it dawned on me that I have never put this recipe on the blog! I kind of couldn't believe it because I've shared over 300 recipes yet this is one of my most favorite things to eat of all time. The recipe is my Mom's and she made it all the time when I was growing up. I really can't get enough of this salad, with big chunks of creamy avocado, the pop of citrus from the Mandarin oranges, and the crunch of baked almonds and fresh green onions. A basic vinaigrette finishes off this salad. Make this for yourself and the people you love immediately. You will be so happy you did!

Avocado & Orange Salad
From My Momma
Printable Version
Ingredients
1 head of lettuce
1 sliced avocado
1 small can of mandarin oranges, drained
1 bunch of green onions, chopped
1 small package of slivered almonds, baked at 400 degrees for 6 minutes
For the dressing:
1/4 cup oil (olive or vegetable)
3 tablespoons vinegar
1/8 teaspoon salt
Dash of fresh ground pepper
2 tablespoons sugar


Directions
Whisk ingredients for dressing and toss with all other ingredients just before serving. Use dressing sparingly!

Peanut Crusted Pork Satay

A few months ago at a Pampered Chef party I purchased a little cookbook titled, "Grill it Quick" because I figured it would give hubby and I some new idea for grilling out. I put it in my massive collection of cookbooks and kind of forgot about it until last week. As I was browsing through it this recipe for Peanut Crusted Pork Stay caught my attention because it contains cilantro and pork - two of hubby's favorite things. The Asian influenced marinade sounded delicious too - soy sauce, garlic, brown sugar, lemon juice. So a couple of days ago when the sun was shining I made the marinade and put it in the fridge only for it to begin pouring down rain by the time we were ready to eat dinner. No outdoor grilling this time. I used my handy dandy indoor grill and the pork still turned out delicious! Very moist and succulent. I had a little bit and the rest was devoured by my carnivorous husband. This recipe is a definite keeper! If you don't like pork you could also substitute chicken breasts!

Peanut Crusted Pork Satay
From The Pampered Chef Grill It Quick Cookbook
Printable Version

Ingredients
1 pork tenderloin (about 1 ¼ lbs)
¼ cup soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
3 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 tablespoons creamy peanut butter
1 tablespoon water
¼ cup dry roasted peanuts, finely chopped

Directions
Prepare the marinade by whisking together the soy sauce, lemon juice, vegetable oil, brown sugar, garlic, cayenne, and cilantro in a small bowl. Pour ¼ cup of the marinade into a separate container and save for serving. Add the peanut butter and water and whisk again.

Set aside. Slice pork tenderloin lengthwise into two strips. Thinly slice the strips crosswise and place in a large resealable container. Pour the marinade over the pork, seal, and toss to coat. 

Marinate for at least half an hour in the refrigerator. When ready to grill remove pork from marinade and discard marinade. If desired evenly thread pork onto skewers. Grill for 5-6 minutes, turning once, until grill marks appear and the pork is barely pink in the center. 

Remove from the grill. Press one side of the skewers into peanuts and serve with the saved extra marinade.