Chia Coconut Pudding -

From: Say Yes blog

Three Ingredient Chia Seed Pudding

1 (13.5oz) can coconut milk

1/4 cup chia seeds

1 tbsp. honey

1 tsp. vanilla (optional)

Mix them all together and pour into an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred. 

Cranberry Sauce

· 1 1/2 cups dried cranberries 

· 3/4 cup water or preferably cranberry juice or pomegranate-cranberry mix

· Zest of one orange, then juice the orange

· 1/4 teaspoon salt

· Juice from zested orange

· 2-4 tablespoons raspberry jelly

· 2 tablespoons of cornstarch mixed into 4 tablespoons water

Add all ingredients except the cornstarch to a pan, bring to a boil, reduce heat to simmer and cook until the cranberries plump up. Then add the cornstarch slurry slowly while at a slow simmer until the sauce is thick and of the right consistency. You might not need it all. Makes about 2 cups.

Kale Quinoa Salad

1/2 of a Costco bag of baby kale cut in narrow ribbons
1 cup quinoa - cooked and cooled
1/2 cup Craisins (larger ones chopped smaller
1 cup chopped roasted pecans
1/2 cup fresh parmesan or feta
1 avocado chopped

dressing:
1/3 cup olive oil
juice and zest from one lemon
1 clove garlic, minced
1 T dijon mustard
1/2 t cracked pepper
1/2 t ground sea salt

Magic Un-sweet Raspberry Jam

RASPBERRY LIME CHIA JAM - via seriouseats.com

Ingredients

• 2 cups (8 ounces) frozen raspberries, divided
• 1 tablespoon mildly-flavored honey
• 1 1/2 tablespoons chia seeds
• juice of 1 lime

Procedures

1. 1
   In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.
2. 2
   Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.
3. 3
   Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.
4. 4
   Gently fold in remaining cup of raspberries. Store in the refrigerator.

Breakfast Fruit Pizza

Crust:

1 1/2 cups oats
1 cup chopped nuts
1 scoop vanilla protein powder
5 (maybe a little more) T coconut oil, melted
1/4 c honey, warmed and blended with the coconut oil

mix and press into a 10" round. bake 325 x 18 minutes.

2-3 cups vanilla yogurt

assorted fruit for topping

Chicken Katsu

INGREDIENTS:

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness salt and pepper to taste 2 tablespoons all-purpose flour

1 egg, beaten 1 cup panko bread crumbs 1 cup oil for frying, or as needed

DIRECTIONS:

1.	Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2.	Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Perfect Sushi Rice

INGREDIENTS:

2 cups uncooked glutinous white rice (sushi rice) 3 cups water 1/2 cup rice vinegar

1 tablespoon vegetable oil 1/4 cup white sugar 1 teaspoon salt

DIRECTIONS:

1.	Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.	In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.