Sunday, July 21, 2013

summer grub

summer recipes that we've tried and really enjoyed:

Zesty Chicken Marinade
2-4 T. Bragg's Liquid Aminos (excellent alternate to soy sauce for those with allergies or are sensitive to the sodium in soy sauce)
2-4 T. Apple cider vinegar
Lemon Juice
Squirt of Dijon mustard
Pinch of black pepper
Pinch of sea salt
1/2 c Low-sodium chicken broth
Bragg's Organic Sprinkles Herb Blend (salt free)
3-4 boneless, skinless chicken breasts (preferably organic)

Two methods: 1) put all liquid ingredients and herbs in large freezer bag and place in chicken breasts, refrigerate for 30-hour (or overnight). Preheat oven to 375 and bake for 25-35min or until chicken is cooked through the center, and juices run clear. (you can also grill them)
2) place all ingredients into a large baking pan, cover with lid or foil, refrigerate (and cook as listed above)

Served with asparagus and roasted root veggies

Faux-ice cream sundaes
(We use a Yonanas Maker)
2 frozen bananas cut into quarters (must be frozen)
2 T. PB2 powder
Dash of cinnamon
Pecans (toasted, if desired)

Process bananas through Yonanas Maker. Stir in PB2 and cinnamon, sprinkle nuts on top.  Eat! (This can definitely be modified based on preference...bananas are recommended, and a great addition to any flavor of faux-ice cream that you and your family make. Try bananas+raspberries or bananas+raspberries+blueberries

No image, but trust me...YUMMO!

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