Shrimp Stir Fry

I sooooo fail at getting recipes up lately so please forgive me! After posting this pic on FB and realizing I have like 2 minutes while watching crazy monster children run around my living room, I thought I would try to accomplish the impossible and type this out real quick.

Recipe is adapted from Skinny Ms.: http://skinnyms.com/shrimp-stir-fry/

I didn't have hoisin sauce and cornstarch so those weren't even necessary IMO. I cut down the honey amount, added stir-fry veggies and mushrooms when I added the snow peas. The flavor was exactly what I wanted tonight! Perfect!

Note on honey: Honey and I have come to an understanding. Many friends have turned me on to the allergy relief benefits of ingesting local honey so I'm feeling pretty good about my use of honey over agave for most things again. Healing properties! Can't beat that!

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Shrimp Stir Fry

2 Tbsp water
2 Tbsp Braggs Liquid Aminos
1 Tbsp honey (local and raw if possible)

1 tsp sesame oil
1/4 cup low sodium chicken broth
(I used water and added 1 Tbsp of my broth starter)

8-10 oz. medium frozen shrimp

4-6 green onions - sliced
1/2 pound fresh snow peas (trimmed, and ready to use)
(Optional: stir-fry veggies, mushrooms, ect.)

2 garlic cloves (minced)
1 Tbsp minced fresh gingerroot (I started buying the tube kind from the herb section at the store!)

Red pepper flake for garnish

(optional) Serve over cooked brown rice, Soba noodles or brown rice noodles.

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In a small bowl, combine first 3 ingredients whisking until smooth; set aside.

In a wok or large non-stick skillet, stir fry shrimp in 1 tsp sesame oil and 1/4 cup low sodium chicken broth; about 5 minutes for frozen shrimp or until shrimp turn pink.

Remove shrimp with spoon an add directly to the mix you just made up. Set aside.

Add green onion directly to liquid in skillet/wok and stir fry for about 3 minutes.

Next add the snow peas (and other veggies) and stir fry for 3-5 minutes until peas are crisp-tender.

Add garlic and ginger root; cook a few more minutes.

Add sauce/shrimp mixture to the wok/skillet, bring to a simmer. Sprinkle with red pepper flake and serve.

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Loved it! Light and easier than I thought is was going to be.

Challenge Friendly: Max only. Unless you use chicken or fish, and then eating for Cleanse with brown rice and veggies (no mushrooms) is perfect!

Suz's Awesome-Sauce Pumpkin Pie

Sooooooooo it's Thanksgiving! And as much as I would LOVE to give y'all a "healthy pumpkin pie" alternative ... yeah, that's not going to happen. Maybe next year when life isn't in 100% overdrive I might stop, think and PLAN just a bit better, but, this year, there was no room for TIME. So you get my awesomeness in the form of good-ole-not-so-good-for-you-pumpkin-evilleness!

My stepmom asked me to bring pumpkin pie for Thanksgiving. No biggie. I've made it before. BUT I can't just MAKE any old pumpkin pie (i.e. right off the label recipe). I have to THE BEST PUMPKIN PIE EVER. Because that's how I roll. So I meander on over to my Pumpkin Board on Pinterest to find what I would assume to be the most awesome recipe ever ... and out of the 73 pumpkin inspired recipes I have pinned, not ONE was a pumpkin pie. Oh, the irony! So I had to search Pinterest and found some awesome ideas. The best being adding brandy to the filling (mmmmmm alcohol!) and plenty of ideas for spices, etc. This is what I ended up with.

(Pic to come ... when I cut and "dollop" for presentation!)

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Suz's Awesome-Sauce Pumpkin Pie


2 Pillsbury Deep Dish Ready-to-Bake Pie Crusts

2-12 oz. cans Evaporated Milk (Used fat and cholesterol free version)

4 large eggs

1-29 oz. can Libby's 100% Pure Pumpkin
1/2 c. brown sugar
1 c. white sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. all spice
1 tsp. vanilla extract
2 tsp. raw (Michigan) clover honey (thank you, Mom, for the reminder!)
2 tbsp. Brandy

Pre-heat oven to 400 degrees. Put frozen pie crusts on counter to thaw while you mix the filling.

Mix everything from the Pumpkin down to the Brandy together in the bowl.

Crack eggs and mix in separate bowl. Slowly pour and mix eggs into the Pumpkin mix bowl.

Crack open cans of Evaporated Milk and slowly stir into the Pumpkin/Egg bowl. Mix well until fully incorporated. Pour into pie crusts until full. (I always pour the extra filling into a Pyrex bowl and cook it as my "test bowl" ... because I hate waste LOL)

Place pies in oven and cook for 15 minutes on 400. Turn heat down to 325 degrees and cook 40-50 minutes until done.

Cooking Tip: Wrap aluminum foil around and over the edges of the pans to help avoid "burning" that happens on the outside. I had no clue! That was a Pinterest suggestion! I cooked them with the foil on for about 45 minutes and then removed for the rest of the cycle.

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As it is Thanksgiving I feel it neccessary to give thanks for all those things I do and don't give thanks for while everyone else verbal-vomits graciousness all over FB (not really because I actually do love reading the daily thanks; it gives me perspective!).

This year I am thankful for my little family whom I am working to secure the future of everyday. I'm thankful I found work that I love and loves me back without limitations, condemnation or restraints. I'm thankful for those two monsters who rule my waking and evening hours because they have changed me in enormous ways. I thankful for my success driven partner who may rant and rave BUT I know we both are moving towards greatness side-by-side and without his passion (and his ass-kicking) I would never be where I am today. I am thankful for all my families; both friend families and blood families because everyone who touches my life influences my vision of the future and without that vision I would not be moving towards my true self. I am thankful for learning to DREAM again after all these years. I am thankful to have each and everyday to wake up to and KNOW it has the potential to be GREAT because I know I am capable to make it great.

Enough gush, let's get to the pumpkin goo! I AM IN LOVE! Seriously I have never made a better mix EVER. I hope my family feels the same tomorrow <3

Challenge Friendly: HELL NO. Because sometimes I just need to enjoy the holiday ... with one slice of pie instead of three.

Sweet, Tangy Sesame Crockpot Chicken

So I found this recipe via Pinterest and The Comfort of Cooking Blog.  I am allllllll for yummy Asian dishes. I'm also allllllll for crockpot meals because I can prep that sucker and not have to worry about trying to create dinner out of thin air at 5pm when the kids are starving, Dave isn't home yet, and I haven't had time to do the dishes!

(Side note: I want a freaking dishwasher ASAP! I'm tired of living without one.)

Of course, I couldn't do just as the recipe told me to ... because that would mean I wasn't sticking with a "healthier" version AND I hate extra steps like making rice later so I threw everything together to cook AND I wanted to be good since I have 3 days left in my 24-Day Challenge. So I did good! And don't judge, but yes, I used raw honey ... life will go on! I couldn't justify using a whole cup like the original recipe so what I did use was my compromise.

I have to say, after making the "sauce" I am totally reminded of Asian BBQ and OMG we aren't telling Dave it's BBQ (since he hates BBQ) BUT he is going to eat the crap out of this ... I hope. I'm totally excited to dive in to this later.

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Sweet, Tangy Sesame Crockpot Chicken

2-3 Boneless, Skinless Chicken Breasts
Shake of Sea Salt on each side and Black Pepper. I also threw Garlic Powder on the meat for good measure.

Sauce:
1/2 c. Diced Onions
1/4 c. Raw Honey
1/4 c. Liquid Aminos
1/4 c. Organic Tomato Paste (about 3 oz. so half of a little can)
3 cloves Garlic - pressed
1 tbsp. Red Pepper Flakes
2 tbsp. Sesame Oil (or EVOO)
1 tbsp. Sesame Seeds

Base:
1 c. Brown Rice
1 c. water
Any frozen veggies you have left in the freezer. I used about 2 cups of Stir Fry Veggies I had sitting around and waiting to be used.
1 tsp. Ground Ginger

Throw your Base ingredients into the crockpot and sprinkle the ginger powder over it. There was no ginger in the sauce recipe so I added some to the base just because I LURVE ginger.

The seasoned chicken goes on top of the base.

Mix up the "sauce" and spoon on top of the chicken. That's it! I'm cooking on High for 4 Hours because my chicken was still partially frozen but cook it alllllll day for even better results but add extra water so it doesn't dry out.

Garnish with diced green onions.

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The verdict? Good but I should have taken the extra step of doing everything separate. Since it all cooked together, the sauce ends up mixed in with rice and veggies which is fine but it doesn't look as pretty as my predecessors. LOL The flavor is fine but slightly unexpected due to the tomato paste addition. I can't imagine it would be better with ketchup though. I think I might either cut the tomato paste to 1/8 cup and maybe up the honey to 1/3 cup. Not too shabby! Next time I will definitely do the rice and veggies right before I serve so the chicken gets the whole sauce flavor!


Challenge Friendly: YES but only for Max. You don't need the extra sugars during Cleanse. In fact, you probably don't need the extra sugars anyway ... so let's list this as a MAYBE ... only if in dire need of a dish ... and you happen to have everything you need sitting around ... LOL

Asian-Inspired Baked Salmon

Cleanse Day #1: Seeing as this is my second cleanse and 24-Day Challenge, I am very thankful that I went through the food-learning-curve during my first cleanse! Prep time really comes down to: 1. What do I have on hand and 2. What flavor sounds good today? I knew I was going to be having salmon and veggies but only decide on the Asian flare this morning. I also skimped due to time and used dried garlic and ground ginger. I think it would have had even more flavor if I had used the real stuff! As is, PLENTY of flavor was present.

Another note: I buy the big fresh cut broccoli, cauliflower and carrot mix at Sam's and freeze it to use when I need it. Last night I pulled some and let it thaw during the day in the fridge. Something about freezing and cold defrosting softens those veggies up, so they were super prepped to accept flavor.

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Asian-Inspired Baked Salmon with Veggies and Quinoa

2-4 servings of Salmon filets
1/4 c. EVOO
1 tbsp. minced garlic
2 tsp. ground ginger
1 tbsp. liquid aminos
Black pepper
Red pepper flakes

Put the salmon in a ziplock bag with all the ingredients and mush everything around to incorporate it. Let marinade 30 minutes to 24 hours.

1/2 c. Uncooked quinoa
Veggies for those eating (broccoli, cauliflower and carrots used
today) or salad for a dish base
Splash of liquid aminos
Dusting of ground ginger
1/2 c. Water

Preheat oven to 400 degrees. Put the quinoa in the bottom of a baking dish and place the marinated salmon on top. Place the veggies around or on the fish. Pour the water in the bottom of the pan (the quinoa soaks it up to cook). Splash liquid aminos over the veggies and dust some ground ginger too. Cover with foil and cook for 50-55 minutes. Serve as is or over salad or cabbage shredded.

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This was super yummy today! I wasn't starving until dinner and I devoured this happily. If I wasn't cleansing, I would have added chow mein noodles LOL And for a dressing for leftovers the next day: basically create that same marinade with less oil (unless you are making 2 servings, then keep it) and add a touch of rice vinegar or apple cider vinegar for some zing.


Challenge Friendly: YES