![]() ![]() Everybody loved it! Very tasty and nutritious. Next time I don't think I would grate the apple, it got lost. ![]() I substituted currants for raisins only because I had them, but I think either would be fine. I used baby bok choy and also threw in an extra chopped apple. Drizzle or brush the sauce over the bok choy. Cook for 1 minute, or just until the sauce starts to thicken. To the skillet, add soy sauce, sriracha, rice vinegar, lime juice, and sesame oil whisk until well combined. I made this recently and it was a big success. Stir in the minced garlic and cook for 20 seconds, or until fragrant. The results were very tasty! Good salad to make during the winter months when leafy greens just don't seem very apealing. I didn't have almond cashew butter on hand so subbed sunflower butter. Apart from the brownish colour, it was delicious :) i didn't feel the taste of the apple though but the texture is really nice. When I realized the mistake I immediately added some almond milk. I prepared this in a huge hurry for a 'girls only' dinner and I misread soy milk and put soy SAUCE instead. Only change I made was using granny smith apple (didn't get quite as lost as a red apple probably would have per previous reviews) and kept raisins whole rather than blending with the other dressing ingredients for texture variation. I had just run out of balsamic vinegar so instead I used little balsamic glaze and then a splash of red wine vinegar - I wasn't sure how it would turn out but the dressing was delicious.ĭelicious salad and a nice change from traditional lettuce based salads. Pour this over the salad and toss until coated. Cook half the chicken, tossing often, until browned, about 3 minutes. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In a separate bowl, whisk together the olive oil, sesame oil, honey, lime juice, garlic, ginger, and salt. In a medium bowl, toss chicken with cornstarch until chicken is coated season with 3/4 teaspoon salt and 1/4 teaspoon pepper. I also added some radish because I wanted to up my vegetable intake. In a large bowl, combine the cabbage, bok choy, carrots, green onions, cashews, quinoa, and edamame. I had it on the side with some smoked salmon and it made a beautiful and super healthy meal. The dressing was perfect and I loved opting for bok choy instead of the typical salad greens. I topped it with grilled chicken, but I bet it would be fabulous with shrimp as well. ISince I like spice and complex, so adding cilantro and a little heat from sriracha to pump it up and black sesame seeds for color and crunch. Cook and stir until sauce is thickened, 1-2 minutes. Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add chicken stir-fry until no longer pink, 3-4 minutes. I love that there is no added oils-it just uses the fat in nuts. In a large skillet, heat 1 tablespoon oil over medium-high heat. ![]()
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