Month: April 2015

Cashew Chicken

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Who doesn’t love a good plate piled high of Chinese food? A little bit of fried rice here, some sesame chicken there.If it wasn’t loaded with MSG I would probably order Chinese take out every night…something about those cute little white take-out boxes just always get me. I think my favorite part about it is the endless flavors you can get from just a handful of key ingredients. So you better rest assure that I always have soy sauce, teriyaki, sriracha, and hoisin sauce in my fridge.

This recipe calls for 3 of those ingredients and takes a mere 20 minutes to cook. It has a bold sauce with the perfect amount of sweetness. I served it over some zucchini noodles (thanks to my girl Jesse for the bomb birthday present 🙂 ), so I actually ate my weight in vegetables.

Yields 4 servings

Ingredients

  • 1 pound of chicken breast – cubed
  • 1 small yellow onion sliced
  • 1 clove of garlic minced
  • 4 stalks of celery chopped
  • 4 carrots chopped
  • 5 green onions chopped
  • ½ cup of cashews
  • 2 tablespoons of hoisin sauce
  • 2 tablespoons of sriracha
  • ½ cup of low-sodium soy sauce
  • ¼ cup of water
  • 1 teaspoon of crushed red pepper

Instructions

  1. In a medium bowl whisk together the hoisen, sriracha, soy sauce, water and red pepper
  2. Heat a large sauté pan on medium heat
  3. Cook onion and garlic, stirring constantly until fragrant then add the chicken
  4. Brown the chicken thoroughly — takes about 7-10 minutes
  5. Add the carrots, celery and green onion to the pan and continue to stir for 5-6 minutes
  6. Bring the heat up to high and add the cashews and sauce and mix well
  7. When the sauce begins to boil stir for 5 more minutes then remove from heat
    • NOTE: If you are using the zoodles (zucchini noodles) now is the time to heat them quickly in a sauce pan on high heat
    • NOTE: If you are using rice, begin cooking according the the package before you start the entire recipe
  8. Let the chicken cool before indulging on this delicious plate!

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❤ the fit bitch

 

 

Whole-wheat Carrot Cupcakes

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This delicious recipe was originally shared with me through Miss Fitness herself, Kayla Itsines (you can find it here on her blog! Kayla’s Blog). She is actually the reason I started my journey into a healthier lifestyle. If you havent heard of her or checked out her workouts, please do so! She is amazing. A little perky at times for my taste, but overall she means well.

But enough about my girl crush on Kayla, below is my modification of the recipe and a few pictures for you to droll over 😛

Ingredients

  • 2 cups of whole-wheat flour
  • 3 cups of carrots, peeled and grated
  • 2 teaspoons of baking powder
  • Pinch of salt
  • 4 eggs
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup of honey
  • ½ cup of coconut oil, melted
  • 2 teaspoons of vanilla
  • 1 cup of applesauce
  • 1 tablespoon of lemon zest

Frosting

  • 1 8oz pack of soy-based cream cheese
  • ½ cup of honey
  • 2 tablespoons of vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Grease cupcake pan with some melted coconut oil
  3. In a medium bowl mix together the flour, baking powder, salt, cinnamon, and nutmeg
  4. In a separate bowl beat the eggs until foamy
  5. Add honey, applesauce, melted coconut oil, and vanilla extract to eggs and continue beating
  6. Slowly add the flour mixture and continue until everything is mixed well together
  7. Gently mix in the grated carrots and lemon zest
  8. Spoon the mixture into cupcake tin and fill ¾ of the way up
  9. Cook for about 25 minutes, until middle of cakes has set
  10. In a separate bowl, quickly whiskey together cream cheese substitute, vanilla, and honey
  11. Once the cake are cooked and cooled, ice and enjoy!

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❤ the fit bitch