Delicious Pecan Bites

Healthy Pecan Pie Bites (more photos to come soon!!!)
Makes 12 Bites/Squares

Crust Ingredients:
● 1 Cup Pecans
● 1/2 Cup Pitted Dates
● 1 Tsp Cinnamon
● 1/4 Tbsp Vanilla Extract

Filling Ingredients:
● 1 Cup Pitted Dates
● 1 Cup Pecans
● 1 Large Ripe Banana
● 2 Tbsp Agave (can substitute stevia if you wish)
● 1 Tsp Vanilla
● 1 Tsp Cinnamon
● 1/8 Tsp Nutmeg
● Extra Pecans for Topping

Directions:
1. Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside (except extra pecans).
2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
3. Grease an 8×8 baking pan or glass dish with a healthy oil. (or use cupcake pans)
4. Press crust mixture evenly into baking dish.
5. Top with pie filling using a spoon or spatula to make sure the filling is evenly
distributed over the crust.
6. Add extra pecans evenly over the top.
7. Cover with saran wrap and freeze overnight.
8. When you’re ready to serve remove from the freezer, cut into squares and serve
immediately.


Pf Changs Lettuce Wraps - V

PF Changs Lettuce Wraps

SERVINGS 4-6 

INGREDIENTS
1 lb chicken or tofu, extra firm or firm
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1⁄2 teaspoon dried chili pepper flakes
3 tablespoons sesame oil
2 heads iceberg lettuce, cleaned
1⁄2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1⁄4 cup soy sauce
1 tablespoon hoisin sauce
1 ounce scallion, sliced thin
2 tablespoons soy sauce

DIRECTIONS

Dice the chicken into tiny pieces. Place the chicken in a mixing bowl and add 3 tablespoons sesame oil, ginger, garlic, chili flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed.
Let marinate in refrigerator for 2-4 hours.

Mix together the remaining citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed.

 

 

 

Clean the romaine lettuce, chopping off the stem, peeling each ‘spear’ and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.

 

 

 

 

Coat a very hot sauté pan lightly with soybean or vegetable oil.


Lay the chicken/tofu around the sauté pan being careful not to lay too many on top of each other. Sear the chicken/tofu until crispy and golden brown, about 2 ½ minutes. Once it is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to “burn”, but that is the carmelization and where all the flavor comes from.

 

 

 

 

 


Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how “wet” you want your mixture. Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings. Serve and enjoy!