Yummy Mummy Recipe: Thai Cashew Chicken

Now that we’re into the warmer weather (YIPPEE!!!) it’s nice to have recipes that are lighter and don’t require you firing up the oven & heating up the house. A girlfriend of mine sent me this recipe and after making a few tweaks and came up with my own version. I hope your family loves it as much as mine! (PS- this is a great slow cooker idea for you busy Mamas wanting to come home to dinner ready to go! Just pop in on low for 6- 8 hours.)
Yummy Mummy Recipe: Thai Peanut Chicken
Skinless chicken thighs (I find bone- in are juicier)
1/4 cup cashew butter (you can make your own by whipping up 1 cup of raw cashews with a tablespoon of coconut oil in a food processor; add a pinch of salt if you like)
4 cloves garlic, minced
1 inch piece of ginger, minced
2 tbsp honey
2 tsbp rice vinegar
2 tsp sesame oil
2 tbsp soy sauce
1/2 tsp cayenne pepper
1/4 cup fresh cilantro, chopped
1. Preheat oven to 375 degrees
2. Combine all ingredients except chicken & cilantro in a blender or food processor
3. Place chicken in a baking dish & cover with sauce; cook for approx. 30 minutes
4. Garnish with fresh cilantro & enjoy!
Serve over rice or egg noodles

Image Source: Yummy Mummy Club

June posts sponsored by Cutie Pie Boutique

Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls

I have officially shifted my cooking to the fresh, lighter options of Spring & Summer. I’ve also been trying to find healthy options that accommodate our new dietary restrictions. I have discovered some amazing international cuisine in the past few months and have been wanting to try some curry recipes & find other ideas that would go well with them. This week’s Yummy Mummy Recipe is not only healthy, it is full of flavour and will leave you feeling satisfied. It’s great because you can do a lot of the prep work in advance (roast the squash & cook the rice) and have the soup simmering while you construct the wraps.  I hope this inspires you to try something new with food!
Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls
Soup Ingredients:
1 tbsp oil
2 onions, diced
4 cloves garlic, crushed
1 inch piece of fresh ginger, crushed

4 cups chicken broth
1cup coconut milk
1 can (28 fl oz) diced tomatoes
2 tbsp fresh cilantro, chopped
2 tsp curry powder (more or less to taste)
1 tsp cumin
1/2 butternut squash, roasted
Salad Wrap Ingredients:
Makes 8 wraps
rice paper wraps 
1 cup rice, uncooked
1 carrot
1/2 cucumber
bean sprouts
handful spinach
1 cup shrimp, cooked (optional)
2 strips imitation crab (optional)
1. Preheat oven to 350 degrees; scoop out seeds of squash & roast 1/2 the squash covered with foil for 45 minutes (this is great to do ahead, so you can just add the peeled/ diced squash to the soup)
2. While the squash is roasting, cook your rice (add 2 cups of water to the 1 cup rice; bring to a boil, then cover & simmer for 15 minutes); when cooked set aside & allow to cool
3. In a large pot, heat oil & add onions, garlic, & ginger. After 5 minutes add broth & coconut milk
4. Stirring well, add canned tomatoes (with liquid), cilantro, curry powder, & cumin
5. Bring soup to a boil, then reduce heat & simmer; when the squash is finished, peel, dice & add to soup (if you wish, you can puree this soup, time allowing)
6. Using a mandolin or a sharp knife, cut the carrot & cucumber thinly slice the carrot & cucumber into pieces approx. 1/8″ think by 5″ long (think of how veggies are sliced in sushi)
7. Soak your rice paper wraps according to directions on package; line each wrap with 2 spinach leaves & approx. 1/4- 1/2 cup rice close to one side
8. Add bean sprouts, carrots, & cucumber on top of rice; top with shrimp and/ or imitation crab if using
9. Roll the wraps by tucking the top/ ingredients & folding in the sides as you go; the wraps should hold themselves together
10. Serve together; the wraps have a very subtle flavour & are delicious dipped in the soup; you can serve the soup with some fresh chopped cilantro for garnish 
I hope you enjoy this as much as we did!!!

April posts sponsored by Gary Gallant Travel

Asian Chicken Lettuce Wraps

Since having to eliminate a lot of things from our eating including gluten, it can be tough to make quick & easy dinners for those days that you just don’t have the energy or motivation to cook. With allergy concerns, take out & delivery suddenly aren’t the answer when you have no inspiration- and even less time- to prepare dinner. We’ve become creative when it comes to things like burgers & wraps- 2 fairly simple & classic dinner ideas- by using lettuce leaves. Not only is this a healthier alternative for carbs, it’s great as we approach the hotter weather and want lighter meal options. Today’s Yummy Mummy recipe is an adaptation from one I found on Lexi’s Clean Kitchen (a BIG thanks to my bestie for the recommendation!) and is one we love at our house! To view the original recipe from Lexi click here.
Yummy Mummy Recipe: Chicken Lettuce Wraps
Adapted from Lexi’s Clean Kitchen

For the Chicken Marinade:
1 lb chicken, chopped into 1″- 2″ chunks
3 tbsp honey (the original recipe calls for soy sauce, which I sub for honey because of the gluten in most soy sauces)
1 tbsp rice wine vinegar
1 tbsp sesame oil
3 cloves of garlic, crushed
1 tsp lemon or lime juice
1/2 tsp red pepper flakes (add more based on your preference)
1 tsp grated fresh ginger 
For the Filling:
2 garlic cloves, crushed
5 mushrooms, chopped
1 green pepper, chopped
1/2 white onion, chopped
2 handfuls fresh spinach, chopped
1 cup bean sprouts
1 tbsp sesame oil (or olive oil, if you prefer)
large pinch of sesame seeds
red chilli flakes to taste
salt & pepper
lettuce leaves, washed & patted dry
For the Paleo ‘Peanut’ Sauce:
3 tbsp cashew butter (you can use a food processor to make your own)
1 tbsp rice vinegar
1 tbsp unsweetened coconut flakes
1 tbsp sesame oil (or olive oil)
1 tsp lemon or lime juice
1 garlic clove, crushed
1. In a bowl combine marinade ingredients & chopped chicken; set aside
2. Using a wok or large pan, heat oil & saute garlic, followed by the onion, green pepper & mushrooms; cook for approx. 3- 5 minutes
3. Scoop chicken into wok/ pan, saving the extra marinade
4. When chicken is fully cooked, add bean sprouts & spinach
5. Add remaining marinade & after a few minutes, add sesame seeds, chilli flakes, & salt & pepper to taste
6. If using the paleo ‘peanut’ sauce, stir together ingredients in a bowl using a whisk or fork until combined
7. Serve chicken & filling on top of the lettuce leaves, drizzled with the sauce if using

Image Source: http://lexiscleankitchen.com/2013/08/08/thai-chicken-lettuce-wraps-with-paleo-peanut-sauce/

Yummy Mummy Recipe: Mongolian Beef

One of my friends told me about this recipe and raved about how good it was. Since it came so highly recommended I thought I’d give it a try. While this was delicious, I can’t take credit for this recipe. All credit goes to Julie at tablefortwoblog.com.

Image Source: http://www.tablefortwoblog.com/2013/01/07/take-out-fake-out-mongolian-beef/

I served mine over brown rice and got 2 thumbs up from the Hubs. We’ve added this to the ‘make again’ list. 🙂

Check out the recipe here.


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