Stir-fry: 16 oz raw chicken, cut into small pieces (or 12 oz cooked chicken) 8 oz broccoli 5 oz mukimame (shelled soy beans) ½ cup chopped frozen spinach 1 Tbsp minced garlic 2 tsp minced fresh ginger or ½ tsp ground ginger 1 tsp sesame seeds Chopped peanuts and cilantro leaves to garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In one pan, cook the chicken over med-high heat with a little bit of oil. Stir occasionally to enable thorough cooking, but you also want the outsides to sear.

In another pan, cook the broccoli and mukimame over medium heat, with oil or water, until the broccoli is half soft. Add the garlic and ginger and stir for about thirty seconds, then add the sauce and spinach. Stir enough to distribute the spinach, then add the chicken, which should be completely cooked by now, and sesame seeds. Stir everything together and cook another 1-2 minutes for the sauce to slightly thicken.

Serve with rice or by itself, with additional peanuts and cilantro.

#broccoli #brownsugar #chicken #cilantro #coconutmilk #dairyfree #edamame #garlic #ginger #honey #limejuice #main #peanut #peanutbutter #sesameseed #soysauce #spinach

In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.

Serve with rice or noodles, add chicken and/or vegetables as desired.

#chilipowder #cilantro #coconutoil #condiment #dairyfree #garlic #ginger #glutenfree #honey #limejuice #main #peanut #peanutbutter #pepper #redpepper #side #soysauce #vegetarian

1 tsp salt 1 tsp black pepper 3 cups diced green tomatoes ½ cup fresh cilantro ¼ cup diced onion 2 Tbsp lime juice or lemon juice 2 Tbsp olive oil 2 tsp oregano 2 tsp thyme 2 tsp sugar 2 tsp cumin 2 tsp garlic cloves, minced ½ tsp – 1 tsp red pepper flakes, cayenne pepper, hot sauce, minced peppers, or whatever source of heat you want.

Blend all ingredients together until liquefied. Makes 1 quart.

#cayenne #cilantro #condiment #cumin #dairyfree #garlic #glutenfree #hotsauce #jalapeño #lemonjuice #limejuice #oliveoil #onion #oregano #pepper #redpepper #salt #sugar #thyme #tomato #vegan

Cake:

1 cup butter, softened 2 cups sugar ¾ cup buttermilk 1/3 cup lime juice 5 eggs 3 cups flour 1 ½ tsp salt ½ tsp baking powder ½ tsp baking soda

Preheat oven to 350° F. Line bottoms of 2 cake tins with parchment, and grease the sides of the tins.

In a small bowl, combine buttermilk and lime juice. Set aside.

In a large bowl, cream together the butter and sugar until fluffy. Add the eggs one at a time, beating in each egg completely before adding the next one.

In another bowl, combine flour, salt, baking powder, and baking soda. Stir 1/3 of the flour mixture into the egg mixture. Then stir in ½ of the buttermilk mixture, then flour again, buttermilk again, and flour again. Do not overmix.

Spoon batter into prepared pans. Bake 30-35 minutes, testing with a toothpick for doneness.

After removing from oven, let the cake rest in the pans for 15 minutes before inverting onto a rack to cool completely.

Filling:

6 Tbsp cream cheese ¼ cup softened butter ½ tsp vanilla extract ½ tsp fresh, grated lime zest ¼ cup honey

Beat together all filling ingredients until fluffy. Keep chilled until time to use.

When the cake is totally cooled, smooth the filling onto one of the cake layers. Place the other layer on top.

Frosting:

½ cup sugar ¼ cup honey 2 Tbsp water 1 tsp fresh, grated lime zest 2 egg whites at room temperature

Mix the sugar, honey, water, and lime zest in a saucepan. Heat to a rolling boil over medium heat. Keep boiling until it reaches 242° F on a candy thermometer.

In a large bowl, beat egg whites until stiff peaks form. Pour the boiling syrup slowly in a thin stream into the egg whites, beating constantly on medium speed. Then beat on high speed until stiff peaks form.

Spread the frosting over the top and sides of the cake.

#bakingpowder #bakingsoda #butter #buttermilk #cake #creamcheese #dessert #egg #eggwhite #honey #limejuice #limezest #salt #sugar #vanilla #vegetarian #wheatflour

6 avocados 2 limes 1 tsp salt ½ cup fresh cilantro, chopped

Peel avocados and remove seed. Juice the limes. Mash together the avocado, lime juice, salt, and cilantro.

#avocado #cilantro #condiment #dairyfree #glutenfree #limejuice #salt #side #vegan

6 carrots 1 Tbsp olive oil juice & zest of one lime 1 tsp honey ½ tsp salt 1 tsp dried cilantro

Preheat oven to 400° F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

#carrot #cilantro #dairyfree #glutenfree #honey #limejuice #limezest #oliveoil #salt #side #vegetarian

Cut the peels off the mangos, discard the peels, and cut as much flesh as you can off the pits.

Cut the top and bottom off the pineapple, cut it into long quarters, and cut the hard core out of each piece.

Cut the top off the jalapeños, cut them open lengthwise, and remove and discard the seeds.

Do the same with the red bell pepper.

Chop all the ingredients as finely as possible, especially mincing the jalapeños very fine.

Combine all ingredients.

#bellpepper #celery #cilantro #condiment #jalapeño #limejuice #mango #onion #pineapple #side #vegan

8 cups filtered water 1 cucumber, about 8” long

Run the cucumber through a juicing machine. You should get about 1 cup of juice. Discard the pulp. Combine juice with the water. Served chilled.

For a brighter flavor, add ¼ cup lemon juice or lime juice, and ¼ cup sugar or honey.

#cucumber #dairyfree #drink #glutenfree #honey #lemonjuice #limejuice #sugar #vegan