Recipes

 Cashew Curry Chicken Salad
1 boneless skinless chicken breast
1 stalk celery
1 small handful salted cashews
1 1/2 Tbs. mayonnaise
1/8 tsp. curry powder

Place chicken breast in pot of water. Bring to a boil, and continue boiling until chicken is done (180 degrees F...about 30 minutes if chicken is frozen). While chicken is cooking, chop celery and cashews into small pieces. Once chicken is fully cooked, shred it or cut it into small chunks. Rinse chicken in cold water to cool it off. In small bowl, mix chicken, celery, cashews, mayonnaise, and curry powder. Stir well. Eat with crackers, whole wheat bread, or with some veggies. Enjoy!



Pancakes (taken from May 2010 issue of Parents Magazine)
1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg
1 1/2 cups buttermilk
1 Tbs. honey
1 Tbs. coconut oil (or canola, but beware: it's processed!)


Mix the flour, baking powder, baking soda, and salt; set aside. In another bowl, blend egg, buttermilk, honey and oil. Stir into the dry ingredients. (Makes about 12 1/4 cup pancakes)

Note: I used regular whole wheat flour instead of the "white" kind that they called for. Also, I added about 1/4 cup of whole milk to the mix at the end, because it was way too thick for my liking without it. I ran out of buttermilk, so whole milk is what I decided to add to thin it out. And, I substituted coconut oil for the canola oil.