Looking for a new flavor to add into your beverage rotation? Maybe even one that has a hint of sweetness for those after dinner cravings.
I stopped on at our local Nutters and came across what might be a new favorite healthy drink…and I think it will taste good hot or cold 🙂
It’s called Soothe Me and features tumeric, ginger, cinnamon & cardamom in just the right amounts.
It has a hint of sweetness and a smooth flavorful taste that makes me think it would taste delicious hot or cold.
I mixed a scoop of the Whole Earth & Sea Soothe Me mix in with coconut milk and heated until it was just the right temp to drink hot as soon as your pour it into your cup.
Stay tuned for updates on the summer cold stir attempt up next 🙂
PS. I’m thinking it would make a great iced coconut latte
(Inspired by trying to use up what I had in my fridge and a conversation with ChatGPT about what I could make for supper) Here’s what we came up with.
Busy weeknights call for quick, healthy meals that the whole family will love! This easy chicken and veggie stir-fry comes together in just 20 minutes, using simple ingredients you probably already have on hand. Plus, it’s a great way to use up cooked chicken and give your leftovers a fresh take that your family will love.
It’s packed with colorful vegetables, lean protein (I used leftover chicken), and a flavorful homemade sauce that tastes like something your favorite restaurant might make.
Veggies with Garlic Ginger Sauce
Why You’ll Love This Recipe:
✔️ Fast & Easy – Ready in 20 minutes! ✔️ Healthy – Loaded with fresh veggies and lean protein. ✔️ Kid-Friendly – Mild, slightly sweet, and packed with flavor. ✔️ Customizable – Use any vegetables or protein you have! (Really any combo of veggies that are in your fridge.)
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Ingredients:
For the Stir-Fry:
2 cups cooked chicken (shredded or cubed)
1 red bell pepper, sliced (yellow or orange work too)
1 cup cauliflower florets
1 large carrot, sliced
2 celery stalks, sliced
3 green onions, chopped
2 cups cooked rice (for serving)
For the Garlic Ginger Sauce:
¼ cup soy sauce (or tamari for gluten-free) — I used Braggs Liquid Aminos
1 tablespoon honey (or brown sugar)
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil (optional but adds great flavor)
2 teaspoons cornstarch (for thickening)
½ cup water or chicken broth
1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
2 cloves garlic, minced
½ teaspoon red pepper flakes (optional – Spicy is not my favorite so add at your own preference)
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How to Make It:
1. Prep the veggies and start the stir fry. That way, they can cook while you prep the sauce.
2. Whisk together the sauce ingredients in a small bowl until smooth (Soy sauce, honey, rice vinegar, sesame oil, chicken broth and cornstarch)
3. Sauté garlic & ginger: Make room in the center of the pan and add a little oil (if needed). Add the garlic and ginger, stirring for about 30 seconds until fragrant.
4. Pour the sauce into the center and let it begin to simmer. Once it starts to thicken mix in with the veggies.
5. Add in chicken (or protein). Toss in the cooked chicken. Stir well, letting it cook for 2-3 minutes until the sauce thickens and coats everything.
6. Serve & enjoy: Sprinkle with green onions and serve over warm rice.
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Time-Saving Tips for Busy Parents:
⏳ Use Pre-Cooked Chicken: Rotisserie chicken or leftover grilled chicken makes this even faster. ⏳ Chop Ahead: Pre-cut veggies the night before to save time. ⏳ Double the Sauce: Make extra sauce and store it in the fridge for an even quicker meal later in the week!
This quick and easy stir-fry answers the “what to make for supper” question on busy nights—simple, delicious, and packed with good-for-you ingredients. Let me know if you try it!
What’s your favorite go-to weeknight dinner? Drop it in the comments!
Find yourself wondering what to make for supper when your are short on time? Or maybe you are tired of the same classics you always make.
We discovered this tasty dish last week and my family even requested we make it again!
It’s a Pressure Cooker version of Korean Beef and Rice. It’s a ground hamburger version that’s super easy to make in your pressure cooker (we don’t have an instant pot). It has a sweet flavor and we’ve served on the rice you make in the instant pot. We’ve also added a mix of fresh and stir fried veggies to add some color and crunch🙂 Enjoy!!
Looking for something a little bit different? Since the start of the new year, we’ve been talking more about the food we eat as a family and just how many carbs we eat in a day. Just last week the new Canada food guide was released with healthy updates and suggestions.
So in a move to try out some different types of food, I’ve been looking for some new recipes. It turns out Facebook is quite helpful for sharing yummy new recipes and it wasn’t long ago that I came across Averie Cooks’ Copycat Recipe for P.F. Chang’s Chicken Lettuce Wraps.
Fast forward to a Sunday afternoon wonder about what to make for supper (or do you say dinner)? And I remembered the lettuce wrap recipe. So off I went to the local Co-oP grocery store to pick up what we needed. The recipe was easy to follow and it turned out quite good. Now I’m not sure how our version compares to the original restaurant version, but they were very tasty. Husband approved and almost daughter approved…. neither one really liked the water chestnuts and one wasn’t really in favour of wrapping her food in a leaf of lettuce. LOL.
My only change was to use 1 tsp of Asian Chili Garlic Sauce instead of 1tbsp – that was spicy enough for me 🙂 I also served this with Basmati rice because my daughter likes the option and it helped turn down the heat a bit for me:) (yes I’m not a fan of spicy food).
Looking for something a little bit different? Since the start of the new year, we’ve been talking more about the food we eat as a family and just how many carbs we eat in a day. Just last week the new Canada food guide was released with healthy updates and suggestions.
Life is Your Style 