Easy Pineapple Chicken Stir Fry


This quick weeknight meal is one of a million variations on the stir fry that I love, especially when my garden is cranking out delicious snow peas. It’s got a nice bright flavor, and is filling but won’t weigh you down, perfect for a beautiful summer evening on the patio.


Ingredients (Serves two, with leftovers):
One chicken breast, diced
One medium zucchini, cut in half moon slices
10 oz. (1/2 large can) pineapple chunks, juice saved
1/2 yellow onion, chopped
1/2 lb. snowpeas, strings removed and cut into bite-sized pieces
1 Tbs. Canola (or other favorite) oil, split
Dash of red pepper flakes
1/4 tsp. granulated garlic
1/4 cup low sodium soy sauce
2 tsp. white flour
Salt, to taste
Pepper, to taste
Brown rice to serve

Combine chicken, 1/4 cup of pineapple juice, soy sauce, red pepper flakes, garlic, salt and pepper in a bowl and let sit to marinade for about 10-15 minutes.

Heat 1/2 Tbs. oil in tall sided pan or wok over medium-high. Add onion and zucchini, stirring frequently. When beginning to soften, add chicken with marinade, and cook until done. Sprinkle flour over chicken and stir until sauce thickens (I add additional soy sauce and pineapple juice here, go for it if you like it saucy). Add snowpeas and pineapple and cook until peas are bright green. Season further to taste and serve over brown rice.

Homemade Granola


My mom makes the very best granola from scratch, perfect sweetness and combination of spices. This is her recipe. I love it so much because it’s so flexible, you can change out nuts and fruit as you feel like it so it stays fresh and interesting with each new batch. I usually double the batch. This recipe, as is, makes about 8 servings.

Mom’s Granola
1/3 cup chopped hazelnuts
1/3 cup chopped pecans
1/3 cup pepitas (hulled pumpkin seeds)
1/3 cup hulled sunflower seeds
1/3 cup maple syrup
1/8 cup brown sugar
1/2 cup cranberry juice (sweetened)
2 cups rolled oats
Ground cinnamon
Ground ginger
1 cup dried cranberries

Other great nut options are chopped almonds, pistachios, or walnuts. Other dried fruits include raisins, blueberries, goji berries, or currants. I also mix up what fruit juice I use, I often do a cranberry or pomegranate blend. Feel free to go wild! Experiment and make it yours.

This time around I used half cranberries and half chopped apricots. I also tossed in a few tablespoons of golden flax seeds because I needed to use them up. My mom also uses hemp hearts and really likes that.

Mix nuts on a large baking sheet and toast in oven at 400 until golden, about 10 minutes. Combine liquids and sugar in a large pot on stove top. When sugar dissolves, remove from heat. Combine nuts, oats, and spices (to taste) into the liquid. Mix thoroughly and allow liquid to be absorbed.

When there’s no more liquid in the bottom of the pot, spread mixture evenly on cookie sheet and bake at 325 for about 30 minutes (or until mostly dry), stirring after 15. Add dried fruit, combine, and bake another 10 minutes. Allow granola to cool, ensure it is dry, then place in airtight container.

It’ll make your kitchen smell heavenly! With a blend of of cinnamon and maple notes and the delightful crunch of toasted nuts, this granola is a great way to start the day. Enjoy with milk or yogurt and fresh fruit.



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Pancakes from Scratch


One of our Sunday rituals is having chocolate chip pancakes for breakfast. Once I found out how easy it was to make pancakes from scratch, I never bought the mix again!

I modified this recipe from Food.com.
Serves two

3/4 cup flour
1 tsp baking soda
1/4 tsp baking soda
Pinch of salt
1 egg
3/4 cup milk (plus a couple extra tablespoons if necessary)
1 tsp vanilla extract
Mini chocolate chips

Mix all of the dry ingredients in a large bowl. Make a well in the center and add the wet ingredients. Try to use as few mixing stirs as possible to combine the ingredients, some lumps are fine. I like to let my batter rest for about five minutes while I prep the pan.

Use a small amount of butter to coat pan bottom, I usually just rub the end of the stick around the pan a couple of times. Heat the pan on medium heat until butter starts to bubble. Pour in first pancake.

Add chocolate chips to the top of the pancake, or whatever nuts or berries you prefer. When the pancake batter starts to bubble around the edges, flip the pancake.

Re-coat the pan with butter for each pancake, and reduce the heat a few clicks once the pan heats up.


Quick Spinach and Shrimp Linguine


This is one of my go-to quick meals when I’m in a time-pinch (or just being lazy). If I have fresh bell peppers I will chop half of one and add it in when I start cooking the onions and garlic.

I usually make small batches because I am my household’s only shrimp-eater. The leftovers make a great easy lunch for work the next day (and bonus, the amount of garlic masks the shrimp smell so the coworkers won’t complain!).

Takes about 15 minutes, depending on chopping speed and efficiency.
Makes 2 servings.

1/2 yellow onion, chopped
4 cloves of garlic, minced
2 cups fresh spinach, roughly chopped
12-14 large peeled, deveined shrimp (frozen works great!)
About 2 oz. dry linguine noodles
1 tablespoons salted butter
Old Bay seasoning
Salt & pepper

In a medium pot, start to boil about two liters of water.
Coat raw shrimp in Old Bay seasoning in a small bowl and set aside.
Chop/mince onions, garlic, spinach, and bell pepper, if using.
Add linguine noodles to boiling water and cook for about 7-9 minutes.

In a medium sauce pan, add half the butter and turn up to medium heat. When butter begins to bubble, add chopped onions and minced garlic and then season with freshly ground pepper. Saute until onions become translucent. Add spinach and about two tablespoons of water to steam the leaves. When nearly wilted, add shrimp and cook until pink and firm.

Strain noodles and add them to the sauce pan. Add the remaining butter, salt to taste, and mix with other ingredients to coat noodles.

Serve it up and enjoy!

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Recipe analyzed by Calorie Count.