A dear friend of mine introduced me to this fantastic recipe and not only does it taste AMAZING it is also really healthy.
Almond Chicken Soup
4 cups chicken stock
1/2 onion, diced
1 minced garlic clove
1 large sweet potato, diced
2 chicken breasts, 1″ pieces
1/2 cup almond butter
1 cup chopped kale
2 tbsp minced ginger
coarse salt and pepper
1 lime, wedged
- In a pot combine chicken stock, onion, garlic and sweet potato, then let this mixture come to a boil.
- Reduce the heat to a simmer, then add the chicken and simmer 20 minutes.
- In a separate bowl mix almond butter and 1/2 cup of soup into a paste, give those arms a little workout or use a handy little blender.
- Next your going to add the kale and ginger to the soup. Bring this to a boil then reduce heat to simmer for 5 minutes.
- Stir in the almond paste.
- Add some lime juice and eat up!
Today’s delicious salad come from our own back yard here in the Okanagan. My aunt introduced me to this fantastic number and I had to get the recipe written in stone before the little crumpled paper disappeared into the abyss that is the bottom of my purse!
1 apple – I used macintosh, just make sure it has some good crunch to it
8 large red beets
1/4 cup crumbled feta or goat cheese
1/3 cup of Peacans
2-3 teaspoons of chopped parsley
2 tbsp olive oil
2 tbsp cider vinegar
1 tbsp honey
Salt and pepper to taste
- Steam beets for about 25-30 min and then let cool
- Peel beets and cube into bite sized cubes
- Slice the apple
- Transfer beets and apples to a bowl
- Cover beets and apple slices with dressing, coat well
- Top with cheese and parsley
Enjoy this wonderful creation and maybe plants some beets and an apple tree so you can enjoy this salad at a moments notice! My salad in the image didn’t include the cheese yet, but be assured it wasn’t forgotten!
Oh My, this salad is so delish that I could eat it almost everyday, honestly its that good. There is something about the marriage of curry, mint, currents and apples that makes me go out of my mind – okay well, 4 things in a marriage isn’t really legit, but this is! IF there are only a few new recipes you try out this month, this one better make the list! It comes from Martha Stewart and so there are some nutrition details that come along with this recipe.
Quinoa-Apple Salad with Curry Dressing
Per serving: 304 calories, 14 g fat, 0 mg cholesterol, 38 g carbs, 154 mg sodium, 8 g protein, 5 g fiber
- 1/4 cup raw whole almonds
- 1 cup white quinoa
- 1 teaspoon honey
- 1 tablespoon finely chopped shallot
- 1 teaspoon curry powder
- 1/4 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dried currents
- 1 small McIntosh apple, cut into 1/8-inch-thick wedges
- 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa,currents, apple, mint, and nuts; toss well. Garnish with mint.
Our little babe came early, thus leaving me with no time in the last couple months to post the completed wreath. Here is the completed number and I was able to pick and choose from some of the designs below as well as incorporate a few of my own ideas.
We have the most wonderful hill/mountain behind our home and it was here where I cut down the branches to build my wreath. With some zip ties and muscle I twisted and weaved the branches together to create the shape and size I wanted. I pulled a ton of moss from our lawn, made some fabric flowers and stuck the letter into the creation. It took me one full filled afternoon and if I had found my hot glue gun earlier I wouldn’t have had to sew the flowers and moss onto the wreath!
Once I got started I wanted to add a little more umph to our front entrance. Again everything was things I could find around our home, whether it was growing outside or a little trinket sitting around our home. I used a bunch of branches from our birch tree, moss from our lawn, a lantern from our table and a cute little egg grouping left over from another project. Please excuse the dust on the top of the lantern, I obviously have had some other things on my mind!
How cute are these little eggs!
I then wanted a little something inside and had leftover moss and twigs. I have a bell vase that I like to decorate with the season so this is the house for a little burst of spring. I blew out the inside of some eggs and then painted them a hue of tiffany’s blue (one of my most beloved colours!). I placed the entire creation to top of a little dish I have and voila – all done!
So go forth and create, it feels so good to finally have some little projects finished!