Chicken and Broccoli Stir-Fry

Savor this flavorful and nutritious stir-fried chicken and broccoli that comes together quickly. This is an easy weeknight dinner that comes together quickly!

Ingredients:

• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 2 cups broccoli florets
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 1/4 cup water
• 1/2 teaspoon red pepper flakes optional
• Cooked rice for serving

Instructions:

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant

Add chicken pieces and cook until they are no longer pink in the center, about 5 minutes

Add broccoli florets to the skillet and stir-fry for an additional 3-4 minutes until they become tender-crisp

Pour the sauce mixture over the chicken and broccoli

Add red pepper flakes if desired

Stir-fry for 2-3 minutes until the sauce thickens and coats the ingredients evenly

Serve hot over cooked rice

The Best Tahini Chocolate Chip Cookies In The World

Indulge in the most amazing cookies with the perfect combination of nutty tahini and rich chocolate chips. These cookies are soft, chewy, and simply irresistible!

Ingredients:

• 1 cup tahini
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions:

Start by heating the oven to 350F 175C

Mix the tahini, sugar, and softened butter together in a large bowl until everything is well mixed

To make it smooth, add the egg and vanilla extract and mix them in

Mix the all-purpose flour, baking soda, and salt together in a different bowl

Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms

The semisweet chocolate chips should be carefully mixed in

Drop level tablespoons of dough onto a baking sheet lined with parchment paper using a spoon or cookie scoop

Press down on each ball of dough a little with the back of a spoon or your fingers

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down

Move the cookies to a wire rack to cool all the way down

Enjoy these tasty chocolate chip cookies with tahini!

Prickly Pear Margarita

This prickly pear margarita is a refreshing take on the classic drink. It has a unique flavor and a beautiful pink color that makes it perfect for any event.

Ingredients:

• 2 oz tequila
• 1 oz prickly pear syrup
• 1 oz lime juice
• 1/2 oz triple sec
• Salt for rimming, optional
• Ice cubes

Instructions:

Rim a margarita glass with salt, if desired

In a shaker, combine tequila, prickly pear syrup, lime juice, and triple sec

Fill the shaker with ice cubes

Shake well until chilled

Strain the mixture into the prepared margarita glass filled with ice

Garnish with a lime wedge or prickly pear slice, if desired

Serve and enjoy!

Ginger Fried Rice with Eggs

This Ginger Fried Rice with Eggs is a quick and flavorful dish that combines the earthy aroma of ginger with the richness of scrambled eggs. It's a perfect way to use up leftover rice and makes for a satisfying meal on its own or as a side dish.

Ingredients:

• 2 cups cooked jasmine rice, cooled
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/2 cup scallions, chopped
• 1/2 cup frozen peas, thawed
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

Heat a large skillet or wok over medium-high heat and add the vegetable oil

Add the minced garlic and ginger, and saut for about 30 seconds until fragrant

Push the garlic and ginger to one side of the skillet and pour the beaten eggs into the other side

Scramble the eggs until just cooked through, then mix them with the garlic and ginger

Add the cooked jasmine rice to the skillet and stir-fry for about 2-3 minutes, breaking up any clumps

Stir in the chopped scallions and thawed peas, and cook for an additional 2 minutes

Pour the soy sauce and sesame oil over the fried rice, and toss to combine

Season with salt and pepper to taste

Cook for an additional 2 minutes, or until everything is heated through and well mixed

Serve hot, garnished with extra scallions if desired

Coconut Banana Bread

This coconut banana bread is a perfect Paleo and GAPS-friendly treat. It's grain-free, moist, and full of flavor with the natural sweetness of ripe bananas and a hint of coconut. Enjoy it as a snack or a guilt-free dessert.

Ingredients:

• 3 ripe bananas, mashed
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts optional

Instructions:

Preheat your oven to 350F 175C and grease a loaf pan with coconut oil

In a large mixing bowl, combine mashed bananas, eggs, melted coconut oil, honey or maple syrup, and vanilla extract

Mix well

In a separate bowl, whisk together coconut flour, baking soda, and salt

Add the dry ingredients to the wet ingredients and stir until well combined

Fold in shredded coconut and chopped walnuts if using

Pour the batter into the greased loaf pan and spread it out evenly

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean

Allow the coconut banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely

Slice and enjoy your delicious grain-free coconut banana bread!