January 31, 2018

Charcuiterie Boards & Healthy Buffets



Charcuiterie Boards are a great way to feed crowds

Assortment of Crackers
Water Wafers
Salmon
Proscuitto
Italian Meat Slices

Fruit & Veggie Trays


Strawberries
Apricots
Apple Slices
Tomato Slices
Cherry Tomatoes
Olives
Cucumber Slices
Celery Sticks
Baby Carrots
Blue Cheese
Sea Salted Dark Chocolate
Cheese Assortments
Deli Meats
Cream Cheese
Dips
Spreads



Create a Healthy Buffet





January 25, 2018

RECIPE: Chicken & Cashews


CREDIT: c.2018 KDArtStudio


INGREDIENTS:


  • 1 lb chicken breast
  • 1 tsp cornstarch
  • 2 tbsp low sodium soy
  • 1 tbsp Oyster Sauce
  • 1 tbsp dry sherry
  • 1 tsp minced garlic
  • 1 cup broccoli
  • 1 cup snow peas
  • 1/3cup chicken broth
  • 1/2 cup unsalted cashews
  • 1/2 Yellow Bell Pepper
  • 1/2 Orange Bell Pepper
  • 1/2 Red Bell Pepper
  • 1 tbsp oil
  • 1 tsp sesame seeds to garnish
  • 1/2 cup chicken broth Extra - to marinate / tenderize chicken - (this will not go into cooking)


DIRECTIONS:


  1. Cut chicken into 1" cubes and Soak/marinate in 1/2 cup Chicken Broth in a Bowl
  2. Cut Bell Peppers into thin strips
  3. Cook Broccoli in microwave on High 5 Mins with 3 tbsp water
  4. In a small saucepan add cornstarch, soy, oyster sauce, sherry and 1/3 cup chicken stock
  5. Whisk while cold until Cornflour has dissolved and sauce is smooth
  6. Heat Sauce on med-high, bring to slight boil, turn off heat and whisk till combined, Set aside
  7. Heat a non stick skillet, lightly toast cashews and set aside
  8. Add oil, garlic, snow peas and bell peppers to the non stick pan, stir fry on med-high until bell peppers and snow peas are just cooked, do not overcook, they should still be crisp
  9. Remove with slotted spoon, set aside
  10. With a slotted spoon, spoon chicken into non stick skillet and cook on med high until cooked 3 min
  11. Discard marinating liquid
  12. When Chicken is cooked, turn heat off, add vegetables back to pan, add sauce, toss through until combined
  13. Serve over cooked rice or noodles, garnish with toasted cashews and sesame seeds
  14. Serves 4-5




January 20, 2018

RECIPE: Banana Smoothie





INGREDIENTS:

  • 1 Cup Milk
  • 1 Banana
  • 1 Tbsp honey

DIRECTONS:

  1. Blend in Nutribullet
  2. Serve chilled


RECIPE: Bacon, Egg & Spinach Breakfast Cups



CREDIT: c.2018 KDArtStudio





INGREDIENTS:

  • 1 Cup Spinach, chiffonade
  • 6 Eggs
  • 3 Strips Bacon
  • Italian Seasoning
  • Salt
  • Pepper


DIRECTIONS:

  1. Pre-heat Oven to 350F
  2. Spray Non Stick Muffin Tin
  3. Cut Bacon strips in half
  4. Cook bacon in nonstick skillet on med high
  5. Cut spinach into thin strips over 6 sprayed muffin cups until they line the bottom of each cup
  6. Crack an egg into each cup
  7. Cut bacon bits into ea cup with kitchen scissors over eggs
  8. Season with Salt & Pepper & Italian Seasoning
  9. Bake 15 minutes

OPTIONAL:

You can gently beat eggs if you wish, or leave whole

Use all Egg Whites (about 2 cups) for healthier lower cholesterol option


Top with your favorite veggies:

Mushrooms
Bell Pepper Strips
Shredded Zucchini

Use any herbs and spices you like


Serving suggestion:
Serve with bacon strips, avocado slices, grilled tomatoes



Bacon, Egg, Spinach Version:





All Egg-white Version: