Dawna Stone

You Can Have A Better Life

Recipes

Ginger Chicken Stir-Fry

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This ginger chicken stir-fry recipe with brown rice is a perfect combination of fresh vegetables and protein and provides everything you need for a truly healthy and satisfying meal—not to mention it’s delicious! Want to make it vegan? Just sub tofu for the chicken.

P.S. Looking to jump start your healthy eating? Join me for a quick and simple 5-Day-Detox.

Chicken Stir Fry 2015

Ginger Chicken Stir-Fry
Servings
4
Servings
4
Ginger Chicken Stir-Fry
Servings
4
Servings
4
Ingredients
Rice
Stir-Fry
Servings:
Instructions
  1. In a medium pot with steamer tray, steam broccoli just until tender and set aside.
  2. To make brown rice: In a saucepan over medium-high heat, combine the brown rice, water and salt and bring to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff with a fork. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Add onions and garlic and sauté for 1 to 2 minutes or until onions start to become translucent. Add chicken and tamari and cook for 4 to 6 minutes. Add carrots, peppers, snow peas and chicken broth. Cook for an additional 3 to 4 minutes. Add broccoli, spinach and ginger and cook until spinach is wilted approximately 2 to 3 minutes or until chicken is done.
  4. Fluff the reserved rice with a fork and divide among 4 bowls. Spoon the stir-fry mixture over the rice and serve.
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3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies

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It’s hard to believe that these three simple ingredients can turn into a beautiful, healthy dessert in almost no time. I love making these brownies with my kids – minimal ingredients and no baking makes it easy, with almost-instant gratification. Of course the best part of the process is eating them :)

 

brownie Ingr_labeled2Three ingredient dark chocolate sea salt brownies

3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
Servings
18brownies
Servings
18brownies
3-Ingredient, No-Bake Dark Chocolate Sea Salt Brownies
Servings
18brownies
Servings
18brownies
Ingredients
Servings: brownies
Instructions
  1. Here's the recipe for the picture I posted of the quinoa and chickpea salad I had for lunch last weekend.
  2. In a 9x9 dish, press to approximately 1 to 1 ½ inches thick. Place in fridge for at least 20 min before serving.
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Wheat and Dairy-Free Sweet Potato Muffins

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When you want something with a hint of sweetness in the morning, try one of these

wheat-free muffins. Make a batch, wrap them well, and freeze them, so you can pull one

out as needed.

Also perfect for the holidays. Your guests will love them!

I realize it's often difficult to eat healthy over the holidays. Did you know the average person gains 7-10 pounds between Thanksgiving and Christmas?  If you're trying to eat healthy or you want to lose a few pounds before the New Year, join me for a quick and simple 5-day detox! I like doing this detox between the two holidays as it helps keep me on track.

TOTAL TIME: 45 MINUTES

  • 13⁄4 cups almond flour
  • 3⁄4 cup flax meal
  • 2⁄3 cup coconut palm sugar
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup golden raisins
  • 11⁄2 cups shredded sweet potato
  • 3 large eggs
  • 1⁄4 cup melted coconut oil
  • 1⁄4 cup fresh orange juice
  • 1⁄4 cup raw pumpkin seeds
  • Preheat the oven to 350°F. Place paper liners in a 12-cup muffin pan.

In a large bowl, whisk together the almond flour, flax meal, sugar, baking powder, pumpkin

pie spice, cinnamon, and salt. Stir in the raisins.

In a medium bowl, stir together the sweet potato, eggs, oil, and orange juice. Add to the flour

mixture, stirring well to combine. Do not over-mix.

 

Divide the batter evenly among the paper liners, filling them about three-quarters full. Sprinkle

the pumpkin seeds on the tops of the muffins. Bake for 30 minutes, or until a wooden pick

inserted in the center of a muffin comes out clean. Cool in the pan set on a rack for 5 minutes.

Remove the muffins from the pan and let them cool completely on the rack.

Makes 12 muffins

Recipe from my Healthy You Diet cookbook.

Chicken Noodle Soup – Wheat and Dairy Free!

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As the weather begins to cool down a few degrees, I'm pulling out my best soup recipes. This wheat and dairy-free chicken noodle soup is one of my favorites. It's one of the recipes in my Healthy You Cookbook but I'm sharing it with you below. Enjoy!

Chicken  Noodle Soup (A Twist on a Classic)

With ground chicken meatballs

Serves: 4

Ingredients:

8 oz. rice pasta (shape of your choice)

1 lb. ground chicken

1 cup carrots, peeled and sliced thin

½ cup mushrooms, sliced

1 yellow onion, chopped

½ cup celery, sliced thin

2 leafs of kale, cut in thin strips (stems discarded)

6 cups chicken broth, low sodium and organic

1 tablespoon olive oil

¼ teaspoon white pepper

salt and cracked black pepper, to taste

Directions:

In a large pot, heat the olive oil on medium-high. Add the onion and cook until translucent or approximately 4-5 minutes.  Add carrots and cook for 1 min. Add chicken broth, mushrooms, celery, kale, salt and pepper and bring to a simmer.

In a medium to large bowl, combine chicken, salt and white pepper. Form approximately 12 meatballs. Add meatballs to broth mixture. Add rice pasta and continue to simmer until chicken is cooked thoroughly and pasta is al dente about 10 – 12 minutes.

Season with additional salt and pepper, serve and enjoy!

Recipe from my Healthy You Diet cookbook.

The Perfect Green Juice

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I can’t think of a better way to start the day than with a glass of fresh green juice. Not only is it nutrient-packed—full of vitamins, minerals and loaded with antioxidants—but it’s also great for your skin and can help you get your recommended dose of fruits and vegetables. This simple green juice has become my “go-to” morning juice. Give it a try!

SPECIAL BONUS! Get all 10 of my favorite juice and smoothie recipes HERE!

Super Green Juice:

Ingredients:

4 large kale leaves or 1 cup spinach

1 green apple, quartered and cored

1 rib celery

½ cucumber

½ lemon

Fresh ginger (optional)

Directions:

In a juicer, juice all ingredients and serve in a tall glass. If you enjoy your juice cold, can pour it over ice.

Makes 1 serving

Kale & Quinoa Salad

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This is a great salad for winter or summer. With kale and quinoa as the base, add your favorite veggies (and, if you'd like, your choice of protein for a delicious meal that will keep you full, satisfied, and happy!

P.S. If you're looking to jump start your healthy eating, join me for a quick and simple 5-Day Detox.

Kale and Quinoa_Brown Napkin    IMG_5446IMG_5447

Kale & Quinoa Salad
Servings
2
Servings
2
Kale & Quinoa Salad
Servings
2
Servings
2
Ingredients
Salad
Dressing
Servings:
Instructions
  1. Combine quinoa, water and salt in a saucepan. Bring to a boil, reduce heat and simmer on low until water is absorbed (approximately 15 minutes). Remove from heat and keep covered.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, pepper and Dijon mustard and set aside.
  3. In a large bowl combine kale, carrots, tomato, cucumber, pepper and onion. Fold in the quinoa and gently stir.
  4. Split between two bowls, sprinkle with sliced almonds and drizzle with dressing.
  5. (Make 2 large (meal size) servings or 4 small servings )
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