Nosh My Way -

Raw Mini Chip Bits

Posted on May 25, 2013 by Marlene Baird

Wow! What a week it has been for me. After working from home for two years, I went back into the office. Yes, it was a long week.

I had major withdrawals. Social Media withdrawals, Kona withdrawals, kitchen withdrawals. Oh how I missed my kitchen.

One evening after work I was craving chocolate chip cookies, but instead I made Raw Mini Chip Bits.

Sometime I just don’t have the patience to prep and bake a batch of cookies.

But the good news is these bits are pretty darn healthy, all things considered.

Raw Mini Chip Bits

Prep time

20 mins

Total time

20 mins

Author: Marlene Baird

Serves: 20

Ingredients

⅔ cup walnuts
¼ cup unsweetened coconut flakes
3 Tablespoons honey
2 Tablespoons steel-cut oats
1 teaspoon vanilla bean paste
⅛ cup mini chocolate chips

Directions

In a food processor or blender like my Ninja, add the walnuts, coconut flakes, and the oats. Process until it forms into a paste.
Add the honey and vanilla bean paste and process until well combined.
Roll into a shallow bowl.
Add the mini chips and blend.
Refrigerate about 15 minutes.
Remove from fridge and roll into tiny balls.
Return to fridge until ready to eat.

PP Value

1 PP per bit

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Yes, it cured my craving and at only 1 PP per bit that’s almost guilt-free.

I thought they were so delicious. Try adding a bit of cinnamon if you make a batch and let me know how they turn out.

Thanks for stopping by and have a great day.

Marlene

My I landed my very first real job many moons ago, I was amazed at how sheltered a life I led. I only tasted American, Italian, Maltese and Mexican cuisine. That was it. Meeting people from different cultures always intrigued me. I enjoy hearing about different cultures and when we would have pot luck lunches at work, I always made sure to try something I never tried before.

I saw a platter of chicken and had to know what it was. My co-worker, who was from the Philippines told me that is was Chicken Adobo (a sauce made of vinegar and soy sauce). OH EM GEE! It tasted delicious. From there I tasted, Pancit (noodles), and lumpia (basically a spring roll), just to name a few. And my love for Filipino food emerged.

Usually it’s made with cut up chicken, but here is my healthier version using boneless skinless chicken breasts

Recipe adapted from Kaylyn’s Kitchen and Amateur Gourmet

Chicken Breast Adobo

Cook time

45 mins

Total time

45 mins

Serve with steamed white or brown rice

Author: Marlene Baird

Serves: 4

Ingredients

16 ounces boneless skinless chicken breasts
1 cup low sodium soy sauce
½ cup rice wine vinegar
1¼ cup water
8 cloves whole garlic
3 bay leaves
3 shallots, peeled, whole
10 green peppercorns
⅛ teaspoon chili powder
1 tablespoon canola oil

Directions

In a medium bowl combine the soy sauce, vinegar, water, garlic, bay leaves, shallots, peppercorn, and chili powder make the Adobo mixture.
Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.
Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer. Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)
Strain liquid to remove onion pieces, peppercorn, garlic cloves and bay leaves.
Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. About 30 minutes
Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.) Serve the browned chicken with some of the sauce spooned over.

PP Value

4 PP per serving

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I gotta tell you, this recipe makes me want some pancit and lumpia too.