(Taken from: http://www.mybakingaddiction.com/tiramisu-trifles-recipe/)
I find this cupcake so fascinating :P the top isn’t a cookie, its icing
Deep-fried Thai rolls with shrimp filling. Enjoy a tasty brunch with a touch of Asian flavours with this shrimp Recipe
Honey Lime Chicken Skewers
I don’t count calories - I just eat clean food in sensible portions. But if I did count calories, I feel like this recipe might be a spot naughtier than most of the recipes on here. It’s the honey that feels like the culprit. Looking at the bigger picture though, I don’t think the odd tablespoon of honey is a diet killer. : )
I invented a salad to go under the chicken (the recipe is unchanged from where I found it on Kitchen Meets Girl), and it was pretty not great. I do not recommend that you try to replicate it. It’s purple cabbage and blackbeans and pickles and tomato and cucumber and a lime vinaigrette. It was weird. Anyway. On with the show.
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- juice of one lime
- 2 garlic cloves, minced
- 1-2 teaspoon Siracha
- chili flakes, to taste
- 2 tablespoon rocket
- 500g skinless, boneless chicken breasts
- In a small bowl, combine your ingredients. Mix thoroughly.
- Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
- Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
Raw Nut Meat Tacos (high raw, gluten-free, no-oil, under 30 minutes)
Avocado, Carrot, Cucumber
Whatever you like on your tacos
Raw Nut Meat
Makes about 2 cups “meat”
1 cup almonds, soaked 2 hours
1 cup walnuts, soaked 2 hours
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon coriander
Dash garlic powder (or fresh garlic to your liking)
Dash cayenne (for a spicy meat)
1 tablespoon balsamic vinegar
1 tablespoon tamari (if you are soy-free use a dash of sea salt to season)
Nuts can be soaked together. After 2 hours drain nuts. Blend in a food processor (not blender) for about 20-30 seconds to get the nuts chopped well. Add the rest of the meat ingredients and blend, scrapping down the edges of the bowl a few times to incorporate all the ingredients. Blend until your preferred level of chunkiness. I like my meat crumbly and not a smooth paste (see photo). Season with salt if needed.
Pile the meat into the lettuce leaf with toppings and enjoy!