Kamut Zucchini Millet muffins |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | teaspoons | cinnamon | 1 | teaspoon | nutmeg | 1 | cup | Millet, whole | 1 | cup, sliced | zucchini, shredded with skins | 1 | cup, chopped | pecans |
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Steps
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Sequence
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Step
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| | 1 | Add the ingredients to the dry ingedients of the basic muffin mix. |
Basic Muffin Recipe |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | block | Tofu, extra firm, organic | 3 | teaspoons | fresh ginger, organic, grated | 1 | clove | garlic minced | 2 | tablespoons | Cornstarch | 1 | tablespoon | olive oil, organic | 1/4 | cup slices | waterchestnuts | 1 | large (7-1/4" to 8-1/2" long) | carrot, organic, sliced | 1/2 | cup, chopped | broccoli florets, organic | 1/4 | cup, whole | snow peas, organic | 1/2 | cup, shredded | bok choy | 1/2 | cup | chicken broth, fat free | 1 | tablespoon | soy sauce, organic | 4 | tablespoons | capers ginger soy marinade | 1 | cup | Rice, brown, organic |
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Steps
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Sequence
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Step
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| | 1 | Chop chicken or tofu into bite-sized pieces. Place in a bowl and toss with ginger, garlic and cornstarch; set aside. | | 2 | Heat large frying pan or wok over high heat. Add oil. Add veggies and cook for 3 minutes, until heated through. | | 3 | Add broth, cover veggies and cook for one minute. | | 4 | Add broth, cover veggies and cook for one minute. Add tofu or chicken, marinade and soy sauce. Toss until well coated. Cook for about 2 minutes or until chicken is thoroughly cooked. | | 5 | Enjoy half the stir fry with a half-cup of brown rice. |
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