Guys, I just moved across the country….again. Phoenix was great, but I moved to Columbus, Ohio to pursue my career as a graphic designer at an advertising agency! Because I haven’t posted in forever and a day, I decided to do a mini recap of things I’ve been cooking/baking/eating.
Now that I’m all settled in, more real posts to come soon! 🙂
1. Peanut butter, banana, chocolate, protein smoothie.
2. Three ingredient Nutella cookies (from better baking)
3. Banana berry oat bread (from immaeatthat)
4. breadcrumb Eggplant, goat cheese, spinach, english muffin melt.
5. Went out for margs & fish tacos with my friend at a cute little mexican place down the street called Local Cantina 🙂
6. Overnight Oats! (easily my new favorite thing! So easy, so delicious)
7. Zucchini fries!
8. Tomato, cucumber, chickpea salad w/ goat cheese.
On Mondays (since I have Sunday/Mondays off) I like to make a big meal to have throughout the week. This week I had a craving for chinese food, so I decided to try a new recipe — cashew chicken! It was soo delicious and very easy to make! I almost feel guilty about how easy this recipe was. I’ve always been a fan of throwing a bunch of things in a skillet and calling it a day, which is pretty much exactly what this is! It’s colorful, and super healthy with all the vegetables!
I got this wonderful recipe from www.howsweeteats.com! This site is full of amazing recipes.
2 large boneless, skinless chicken breasts, chopped
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms
1/2 red pepper, sliced thin
3 green onions, chopped
1/4 cup shelled edamame
2 cloves garlic, minced
1/2 cup unsalted cashews
3 tablespoons honey
3 tablespoons low sodium soy sauce
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes.
Remove from skillet.
Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated.
Add the remaining olive oil to the skillet and add chicken.
Brown on both sides until cooked, about 5 minutes per side.
Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds.
Turn heat to medium low.
In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with rice.