Prepare healthy meals that include cashew cream, green veggies, chicken, shrimps and low-fat turkey bacon. Choose from overnight chia oats, turkey BLT, cashew chicken salad and shrimp pasta. These recipes are easy to make at home. Enjoy preparing these recipes with your family!
Base – Cashew Cream
Ingredients:
• 1 pack of raw salted cashew nuts
• water
Instructions:
Place raw salted cashew nuts in a bowl.
Add water enough to cover the nuts.
Cover the bowl with a plastic wrapper.
Let it sit at room temperature for at least 4 hours or at most 12 hours.
Once done, drain the water.
Put the cashew nuts into a blender.
Add a splash of water.
Blend until thick.
Add more water if needed for the thickness of the cream.
Once done, transfer to a container.
1. Overnight Chia Oats & Fruit
Ingredients:
• 1/2 cup old fashioned oats
• 1/4 cup chia seeds
• 1/4 cup cashew cream + 3/4 cup water
• 1 tsp vanilla extract
• salt to taste
• mixed berries (for toppings)
Instructions:
Mix 1/4 cup cashew cream and 3/4 cup water to make cashew milk.
Set aside.
Prepare a mason jar.
Add 1/2 cup old fashioned oats and 1/4 cup chia seeds.
Add the cashew milk.
Add 1 tsp vanilla extract and a pinch of salt.
Cover the lid.
Shake it well.
Place it in the fridge overnight.
Get it from the fridge in the morning.
Transfer to a bowl.
Top it off with mixed berries.
Serve and enjoy!
2. Turkey BLT
Ingredients:
• 4 low-fat turkey bacon slices
• 3 tbsp cashew cream
• sprinkle of mustard powder
• sprinkle of cayenne pepper
• sprinkle of garlic powder
• sprinkle of onion powder
• salt and black pepper to taste
• 2 whole wheat bread slices
• some spinach leaves
• 1 heirloom tomato (sliced thinly)
• some oil (for frying)
Instructions:
Fry low-fat turkey bacon slices in a skillet over medium-high heat.
Once done, transfer to paper towels to remove excess liquid.
Slice in half.
Set aside.
In a small sauce bowl, add 3 tbsp cashew cream.
Add sprinkles of mustard powder, cayenne pepper, garlic powder and onion powder.
Add salt and black pepper to taste.
Mix well.
Spread seasoned cashew cream on one side of two whole-wheat bread slices.
Assemble the sandwich by adding spinach leaves, tomato slices and fried turkey bacon.
Serve as it is or slice in half.
Enjoy!
3. Cashew Chicken Salad
Ingredients:
• 3 chicken breasts (skinless and boneless)
• 3-4 tbsp cashew cream
• a sprinkle of curry powder
• salt and black pepper to taste
• 1 apple (diced)
• 4 green onions (minced)
• 2-3 tbsp minced parsley
Instructions:
Butterfly three chicken breasts.
Pound the chicken using a meat mallet.
Add them into a pot full of water at 185 F temperature.
Let it cook for 15 minutes.
The chicken breasts should have 165 F temperature internally.
Once done, transfer to a plate and let it cool down for 15-20 minutes.
Cover with plastic wrapper.
Place in the fridge for an hour.
After an hour, remove it from the fridge and slice it into bite-sized cubes.
Place into a mixing bowl.
Add 3-4 tbsp cashew cream.
Season with curry powder, salt and black pepper to taste.
Add diced apple, minced green onions and minced parsley.
Mix to combine well.
Transfer to a plate and serve.
Enjoy!
4. Shrimp Pasta With Garlic And Basil
Instructions:
• 4 oz red lentil pasta
• 2 tbsp olive oil (divided)
• 1/2 lb shrimps
• 2 cups water + 1/2 cup water
• 1 small red onion (diced)
• 1 cup halved cherry tomatoes
• 3 garlic cloves (crushed)
• 1 tsp dried oregano
• 1/4 cup cashew cream
• 1/4 cup parsley (minced)
• juice of 1/2 lemon
• salt and black pepper to taste
Ingredients:
Peel and devein one pound of shrimps.
Leave the tail on and put the shrimps in a bowl.
Set aside.
Save the shrimp casings to make seafood stock.
Set a frying pan over medium-high heat.
Add 1 tbsp olive oil.
Saute the shrimp casings for one minute.
Add two cups of water.
Bring to a simmer.
Once it simmers, let it boil until the liquid reduces to half.
Sift through the stock into a bowl and set aside.
Cook red lentil pasta according to its package instructions.
Once done, save a cup of pasta water.
Drain the rest and set aside the pasta.
Set another frying pan over medium-high heat.
Add 1 tsp olive oil and heat it.
Saute diced red onion until soft.
Add halved cherry tomatoes and crushed garlic.
Saute for 1-2 minutes.
Add 1/2 cup of water.
Stir and cook until tomatoes are soft.
Add the seafood stock and deveined shrimps into the pan.
Let the shrimps cook for 2-3 minutes on both sides or until color changes.
Pour the saved pasta water into the pan, followed by the red lentil pasta.
Add minced parsley.
Squeeze in juice of half a lemon.
Stir and cook until well combined and thick.
Season with salt and black pepper.
Add 1/4 cup of cashew cream.
Stir and cook until well combined.
Once done, transfer to a plate or bowl.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=APwwGy4GzK8
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