Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

My friend’s, Dan and Champion,came visit from the coast this weekend. Dan said he had been craving some of my home cooking. This salad is one of his favorites. Generally any place I take this salad, people are asking for the recipe and it’s usually eaten very quickly. You can also layer this salad with cream cheese and sweet and sour sauce for a great dip. I’ve always made this recipe with peanuts before, but I’m not so into peanuts anymore and so many people can’t have them. So, this time I used cashews. I will probably never use peanuts again. You certainly can still use them, if you totally love peanuts. Almonds would be great substitution as well, chicken and almonds are almost always good together.

Serve this chicken salad over greens or rice, on a sandwich, as a dip or on a cracker for a bite size appetizer.

This time I served it over raw spinach with steamed rice and sauteed greens beans and cherry tomatoes. Everyone happily cleared their plates. πŸ™‚

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

2 Boneless skinless chicken breast, cooked and shredded

2 medium Carrots, shredded

1/4 c. Cilantro, chopped

1/4 c. Green onion, diced

2 Tb. Garlic, minced

2 Tb. Ginger, minced

1 c. Cashews, chopped

1/4 – 1/3 c. Coconut aminos, Wheat free tamari or soy sauce

(coconut aminos are slightly sweeter and a little less salty then regular soy sauce)

1/4 – 1/3 c. Sesame oil

2 Tb. Lemon or lime juice

Sea salt and Pepper to taste

I medium bowl, toss shredded chicken, shredded carrots, cilantro, green onion, garlic and cashews.

Pour coconut aminos, sesame oil and lemon juice over salad and toss to coat.

Season with salt and pepper.

Cashew Ginger Chicken Salad


Asian Meatballs with Sesame Lime Dipping Sauce

Asian Meatballs with Sesame Lime Dipping Sauce

I originally got the idea for this recipe from Gourmet magazine a few years back. As always with recipes, I don’t follow them…I make them my own. Making this recipe gluten free included using rice cracker crumbs instead of panko, using coconut aminos instead of soy sauce or wheat free tamari and a few other slight variations. You can add diced water chestnuts to these meatballs for extra crunch (I forgot this time). I used my favorite purple rice and black sesame crackers for the crumbs, but you can use whatever crackers you have on hand.

I served my meatballs over a bed over sauteed celery, mushrooms and water chestnuts along with a side of rice. They would also go great with green peas, zucchini or Asian rice noodles.

Asian Meatballs with Sesame Lime Dipping Sauce

Asian Meatballs with Sesame Lime Dipping Sauce

1 lb. Ground beef

1/3 c. Sesame oil, separated

1/3 c. Coconut aminos or Wheat free tamari, separated

1/3 c. Lime juice, separated

1 Tb. Dijon Mustard

1/4 c. Green onion, diced

1/4 c. Cilantro, chopped

1/4 c. Garlic, diced

1 Egg

3/4 – 1 c. Rice crackers, chopped in food processor

Sea salt & Pepper to taste

Preheat oven to 350 F.

In a medium bowl, whisk together 1 Tb. each sesame oil, coconut aminos, lime juice and mustard.

Add 3 Tb. each green onion, cilantro and garlic. Taste and season with salt and pepper.

Meatball marinade and Sesame Lime Dipping Sauce

Meatball mixture

Whisk in one egg and add ground beef. Begin mixing and add in rice cracker crumbs.

Once mixture is well combined, roll spoonfuls of the meat mixture into 1 inch balls and place on parchment lined baking sheet.

Meatballs on Baking Sheet

Meatballs on Baking Sheet

Bake 30 – 45 minutes or until browned and cooked through.

While meatballs are baking, whisk together 2 Tb. each sesame oil, coconut aminos and lime juice. Add 1 Tb. each garlic, cilantro and green onion.

Taste and season with salt and pepper.

Sesame Lime Dipping Sauce

Asian Meatballs over Sauteed Mushrooms, Celery and Water Chestnuts

Curry Spiced Broccoli and Cauliflower

Curry Spiced Broccoli and Cauliflower

Curry spices bring some life back to your everyday broccoli and cauliflower.

Curry Spiced Broccoli and Cauliflower

2 c. Broccoli, rough chop

2 c. Cauliflower, rough chop

2 Tb. Garlic, diced

2 Tb. Olive oil

1 tsp. Turmeric

1/2 tsp. Ginger

1/4 tsp. Coriander

1/4 tsp. Cumin

1/4 tsp. Black pepper

3/4 Tsp. Sea salt

1 Tb. Lemon or lime juice

1 c. Water


In medium skillet heat olive oil on high.

Add garlic and saute about 1 minute.

Add broccoli, cauliflower, spices and lemon juice.

Reduce heat to medium high and saute another 2 -3 minutes.

Add water and continue cooking until water has reduced.

Vegetables should be fork tender.

Pumpkin Pecan Chocolate Chip Muffins

Mini Pumpkin Pecan Chocolate Chip Muffins

Fall pumpkins are finally making their way out of the garden and onto your porch. Why not turn some into muffins too! These mini pumpkin pecan chocolate chip muffins are a perfect fall treat. Great for a quick breakfast, an after dinner snack or a treat for your friends.

Pumpkin Pecan Chocolate Chip Muffins

2/3 c. Brown rice flour

2/3 c. Tapioca flour

1/3 c. Millet flour

3/4 c. Evaporated cane sugar

3/4 tsp. Xanthan gum

1 tsp. Baking powder

1/2 tsp. Baking soda

1/2 tsp. Sea salt

1 Tb. Pumpkin pie spice

1 c. Pumpkin puree

1/4 c. Coconut oil

1/4 c. Coconut yogurt or applesauce

2 Eggs

3/4 c. Chocolate chips

1/2 c. Pecans, chopped

Pumpkin Pecan Chocolate Chip Muffins

Preheat oven to 350 F.

In medium bowl, sift together flours, sugar, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt.

In another medium bowl, whisk together pumpkin, oil, yogurt and eggs.

Add pumpkin mixture to dry mix and combine well.

Add chocolate chips and pecans.

Grease muffins pans with coconut oil.

Bake 15 – 25 minutes, depending onΒ  size.

I made mini muffins and large heart muffins. (minis 18-20 min./ hearts 25 min.)

Check with a toothpick if you’re unsure.

Let cool, at least 5 minutes.

Pumpkin Pecan Chocolate Chip Muffins

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

I love, love, love a yummy chicken salad recipe and this is one of my absolute favorites. This recipe is my take on the chicken salad featured at a small gourmet cafe I worked at years ago. I warn you this salad can become very addictive! πŸ™‚

Serve on a sandwich or over mixed greens.


Honey Mustard Chicken Salad

2 Boneless, skinless chicken breast, cooked and diced

3 Celery stalks, chopped

2 c. Red grapes

1/4 c. Green onion

1/4 c. Parsley, chopped

1/2 c. Pecans, chopped

1 c. Mayonnaise

1/4 c. Honey

2 – 4 Tb. Dijon mustard

1 tsp. Garlic powder

1/2 tsp. Black pepper


In large mixing bowl, combine mayo, mustard, honey, garlic and black pepper.

Add chicken, celery, grapes, green onion, parsley and pecans.

Chill and serve.

Honey Mustard Chicken Salad

Grandma H’s Vanilla Glazed Fresh Apple Cookies

Grandma H's Fresh Apple Cookies

Cookie number 3 in the Grandma H’s cookie series is the Fresh Apple Cookie with Vanilla glaze. My grandma always had more apples than anyone would know what to do with come fall apple harvest time. This fresh apple cookie is a great way to use up some of those apples and a delicious fall treat. This time i didn’t use the glaze, because I’m feeling a little overloaded on sugar. These cookies are still plenty sweet without it.

Grandma H’s Vanilla Glazed Fresh Apple cookies

2 c. Brown rice flour

1/2 c. Tapioca flour

1 tsp. Baking soda

1 tsp. Xanthan gun

1 tsp. Cinnamon

1/4 tsp. Cloves

1/4 tsp. Sea salt

2 c. Brown sugar (coconut)

1/2 c. Coconut oil or butter

1 Egg

1/4 c. Apple juice

1 1/2 c. Chopped apples

1 c. Pecans, chopped


Vanilla Glaze

1 1/2 c. Powdered sugar

2 Tb. Coconut milk

1 Tb. Coconut oil or butter

1/2 tsp. Pure Vanilla extract

pinch of Sea salt


Preheat oven to 400 F.

Combine flours, baking soda, xanthan gum, salt, cinnamon and cloves in medium bowl.

In another bowl, cream sugar, coconut oil and egg.

Beat dry mix into egg mixture, until well mixed.

Add apple juice, apples and pecans.

Spoon onto parchment lined baking sheet and bake about 10 – 12 minutes.

Cookies should be golden brown, but not too soft.

For glaze:

Mix all ingredients and beat until smooth. Spread on cookies.

Sandwich Flat Bread


Sandwich Flat bread


Sandwich Flat bread

1 1/4 – 1 1/2 c. Brown rice flour

1/2 c. Tapioca flour

2 Tb. Evaporated cane sugar

2 tsp. Xanthan gum

1/4 tsp. Baking soda

1 tsp. Sea salt

3/4 c. Water

1 tsp. Cider vinegar

2 Tb. Olive or coconut oil

2 Eggs


Preheat over to 350F.

Whisk dry ingredients in a medium mixing bowl.

Add wet ingredients to dry and mix thoroughly.

Either oil two 9 inch square baking pans or just one larger baking sheet.

Spread batter thinly and evenly into pans.

Dough will probably be sticky so you may want to use the back of a wet spoon or some extra oil to help spread out dough.

Bake about 15 minutes or until bread is firm and pulls away from the sides of the pan.


Sandwich Flat bread Top



Sandwich Flat bread Bottom