Slow Cooker Cashew Chicken

I was so excited about this recipe because I love cashew chicken when we go out for Chinese food!  And it's in the slow cooker.  #winningalready

I got this recipe from a blog I found Just Jessie B.  She's got loads of really yummy recipes I'm excited to try.  She's a paleo blog, and even though I'm not paleo, most of them are still super doable and yummy.  We put this over some rice and mixed veggies.

Here ya go! Husband and kid approved BTW.  That always means the recipe goes down in the books to use again.

{Source from Just Jessie B}

Slow Cooker Cashew Chicken

Makes 4-6 servings.

Ingredients:

2 lbs chicken breast

1/4 cup coconut flour

2 Tbsp coconut oil

2/3 cup coconut aminos

1/4 cup honey

2 Tbsp tomato paste

1 tsp ginger

1 tsp minced garlic

1/4 tsp red pepper flakes

1 cup cashews

chopped green onion for garnish

Directions:
1.  Cut the chicken into bite-sized pieces.  Shake in a bag with coconut flour to coat (or toss in a large bowl).  Heat the coconut oil in a large skillet over medium-high heat.  Pan-fry the chicken in coconut oil for about 2 minutes per side to brown (it won't be cooked through).
2.  In a medium bowl, combine the coconut aminos, honey, tomato paste, ginger, garlic, and red pepper flakes to be used as your sauce.
3.  Place chicken in the slow cooker (can use pan-fried pieces or even leave the chicken breasts whole and shred them after cooking... the choice is yours!).  Top the chicken with cashews and sauce.
4.  Cook on "low" for 3-4 hours, and top with chopped green onion.

White Chocolate Chip Pumpkin Protein Cookie

I've decided I'm going to try adding something new to my blog.  Recipes!  Recipes for me to keep track of that are tried and true.  I used to hate cooking.  Like really hate it.  But then I decided to try new things, and I wouldn't go so far as to say I always love cooking, but I've definitely come to enjoy it a lot more.  So here's to trying new things! 

I follow a lot of foodies on Instagram, and one that I love that always posts yummy, healthy food ideas is @ponytailsanddumbbells.  A couple weeks ago, she posted a recipe for "Breakfast Cookies".  YUM.  The title alone had me hooked.  I love me some breakfast, and I love me some cookies.  So I finally got a chance to try the recipe but was missing a couple ingredients, so they ended up turning into White Chocolate Chip Pumpkin Protein Cookies. Lol.  But I ain't mad about it!

The original recipe called for applesauce which we didn't have, and I was too lazy to run to the grocery store, so I was forced to use pumpkin puree as a substitute.  Again...I ain't mad about it!  Love me some pumpkin.  And because I added pumpkin, I had to throw in some pumpkin spice too.  Duh.  Even on top of the nutmeg and cinnamon.  Duh.

Then there was the inevitable white chocolate chip.  Because I had no dark chocolate chips....ain't mad about that either!  White chocolate chips ended up being pretty tasty.

Best thing about these puppies?  Totally guilt-free.  I'm all about that.

Disclaimer:  I've been trying to get adequate amount of protein in my diet lately.  Maybe I'll write a post on that at some point later, but after a lot of researching and figuring out what works for my body, I've found that I have a lot more energy when I try to have a balanced diet of healthy proteins, carbs, and fats.  SO...that means getting creative with protein sometimes, so I can still have yummy treats!  I've got a sweet tooth like nobody's business.  Also keep in mind that it's a protein cookie. (insert winky-faced emoji)

  

White Chocolate Chip Pumpkin Protein Cookie 

(adapted from @ponytailsanddumbbells Instagram account)

Ingredients:
-1 c. whole wheat flour
-2 c oats
-3 scoops vanilla protein powder (I used Gold Standard Whey)
-1 c. pumpkin puree
-3/4 c. egg whites
-1/2 tsp. salt
-1/2 tsp. nutmeg
-1/2 tsp. pumpkin spice
-1 tsp. cinnamon
-1/2 tsp. baking soda
-1/2 tsp. baking powder
-1 tsp. vanilla extract
-3/4 c. white chocolate chips

Directions:
1. Preheat oven to 350.
2. Mix all ingredients together and drop by spoonfuls onto cookie sheet.
3. Bake at 350 for 8-10 minutes. (I dropped bigger spoonfuls and ended up cooking them 11 minutes)

Nutrition Facts (makes about 22 cookies): Serving size=1 cookie; 85 calories, 1.6F, 11.7C, 6.1P

**Alternatives:  For the original breakfast cookie, sub 1 c. applesauce for the pumpkin puree, take out the pumpkin spice, and sub anything you want for the white chocolate chips: dark chocolate chips, chopped walnuts, or raisins.

**HUSBAND AND KID APPROVED!!!! Buns, Reese, and I ate a whole dozen the first day.  Whoops!