Miranda's Chopsticks |

Bake 1 hour and 10 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes, then remove from pan and allow to finish cooling on a wire rack. Yield 10 servings--each piece has 9.5g protein!

A word of warning: this bread is like a dessert. It's really good but it is sweet. I love the glaze since it has orange juice in it.

We love quinoa around here but it can be hard to find recipes. We enjoy this chili a lot. This recipe is from Feeding the Whole Family.

1 lb. (2 8 oz. Packages) tempeh

2 Tb. Evoo, divided

2 t sea salt

¼ lime juice

1 T chili powder or mexican seasoning

1 onion, chopped

¼ c cilantro if you've got it

12 taco shells/tortillas

taco toppings

Crumble or chop tempeh into small pieces and place in a large mixing bowl. Combine 1 T olive oil, salt, lime juice, and chili powder and pour this marinade over tempeh. Let stand 10-30 minutes; longer time the more flavor.

Heat remaining oil in skillet. Add onion and saute until soft. Add marinated tempeh and keep mixture moving in pan until tempeh is golden brown. Add cilantro just before serving. Warm taco shells and fill with mixture and then your fixings.

1/2 c. Balsamic Vinegar

I made these last week and used two 9x13's. It was cheap and simple because I didn't have to have meat on hand to make this. I froze one and we ate the other for dinner. We ate this with cilantro rice on the side and it was really yummy.

4-6 (or more depending on size and how many pizzas) fresh, chopped tomatoes

3-4 chicken breasts, boneless/skinless
2 cans black beans, drained and rinsed
2 cans corn, drained
1 tsp. or more cumin
2-4 garlic cloves, minced
2 cups salsa, divided
salt and pepper to taste
2-8 oz. packages cream cheese (can cut this down if you want), cubed
shredded cheddar cheese to top
white rice, to serve over

Stir together in crockpot the beans, corn, cumin, garlic, S&P, and 1 cup salsa. Lay chicken over top, and spread the other cup of salsa on top. Cover and cook on high for about 2-3 hours, or low 3-4 hours. When chicken is ready, take out and shred into bitesize pieces. Stir in cream cheese and let melt for maybe 15 minutes. Serve over rice and sprinkle with cheese. Also good with tortilla chips.

This cake is pretty rich but it's really good. It's kinda like a sticky bun with an added yummy cake flavor. Simple, great warm and an easy dessert.

This is a favorite of mine. I love any dark leafy greens cooked this way. You can use spinach the same way was well.

I have been watching my helper, May, make some chinese dishes for a while so I wanted to post them for others to try and for my own safe keeping. We LOVE the fresh, healthy and authentic taste of the Chinese food we've eaten while we've been in China. This may be ghetto style recipe sharing as I won't always have exact amounts but I'll try to be specific. And since I only use what we have here it's already authentic so if you need to add more or get creative to make it taste how you like, feel free. That's what May is always telling me "there's no recipe" and "it's so simple to make this food". I don't know about some of the dishes but this one is simple enough...

This is a great dessert, an easy brunch item or good as a breakfast coffee cake. We really like this cake...

Oh man I was craving an awesome Mexican meal since we came back from Thailand so I tried my friend Megan's recipe for these chicken burritos and they totally hit the spot, they are so good! Great way to use leftover rice or chicken. These would be even easier if I cooked my chicken a few hours before or in the crockpot but we had this with homemade salsa and black beans. Delicious.

2 tsp oil
2 cloves garlic, minced
1/2 cup diced onions
1 tsp ground cumin
1/2 tsp ground coriander
1 cup salsa or tomato juice *I used salsa
3 cups cooked black beans *I always use dry beans which I soak/cook
salt to taste, if needed

In a covered skillet or saucepan, heat the oil on medium high heat. Add the onions and garlic and saute for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices a bit. Add the salsa or tomato juice, stir well, cover, and simmer about 5 minutes. Add the black beans and simmer until slightly thickened--another 5 minutes or so.

Soak overnight:

Honey Curry Chicken

1-2 pounds of boneless, skinless chicken breasts
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons yellow mustard
1 teaspoon salt
1 teaspoon curry powder

Preheat oven to 350 degrees.
In a shallow baking dish, arrange chicken pieces. In a separate bowl, combine butter, honey, mustard, salt and curry powder. Pour over chicken pieces and bake 30 minutes, or until chicken is done. Baste several times during cooking.

Serve over hot rice.

The sauce on this chicken is SO good. I usually double the sauce to make sure I have plenty for pouring over the rice or broccoli.

*I used my blender for these.

2 cups almonds
1/4 cup flax seeds, chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
1/2 cup dried prunes, dates or raisins (we used prunes!)
½ cup shredded coconut
½ cup unsalted peanut butter
½ teaspoon sea salt
½ cup coconut oil or butter (melted)
1 Tbsp maple syrup or honey (we used honey!)
2-3 teaspoons vanilla extract
a few squares dark chocolate, less than half a bar needed for thin layer (optional) – I melted about 1/4 bag of chocolate chips in a small saucepan for the topping

Place almonds, flax meal/seeds, dried fruit, shredded coconut, almond/peanut butter and salt in a food processor. Pulse briefly for about 10 seconds.In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil/butter from stove, stir sweeteners and vanilla into oil. Add coconut oil or butter mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8 x 8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens. In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve. Makes about 12-15 bars. Store in refrigerator or freeze for later enjoyment!

My husband has a sweet tooth and has voted these my best cookies. Sprinkling with salt at the end sounds odd but it's tasty (your preference).

Got the recipe HERE for this little gem. This was the first pie crust I made that turned out incredible - sweet and a tad salty, texture was flaky and it wasn't incredibly difficult for me (which for me is saying a lot because I've had many pie crust failed attempts).... I made an apple pie this time but quiche is on next week's menu with this.

I got this recipe from a good friend. I've tried a few chicken tender recipes and I keep going back to this one. I am sure this would work for nuggets too but I always love tenders.

Wow these are tasty. I make a big batch of muffins once a week and freeze them. I have been making this one with either blueberries or banana's a whole lot. My family loves em.

I find myself making a whole lot of soups this winter. We live somewhere pretty cold and it's such a comfort food. Soups can be thrown together quickly and made pretty cheap. We really like this variation on Chili using lots of cumin - a spice I'm pretty much obsessed with.