Matcha is a finely powdered Japanese green tea that is full of nutrition. I loved Tasty Kitchen member Lindsay’s recipe for this healthy hot drink because it was a morning pick-me-up alternative to coffee and had a soothing lemon honey flavor for the throat.

You don’t need much to make this Hot Matcha Lemonade—just some honey, matcha powder, lemon juice and lemon zest. You’ll also need hot water.

Start by squeezing your lemon juice into a glass.

Next add the lemon zest.

Then the matcha powder.

Then pour over some hot, hot water. Give it a vigorous stir and taste.

Add the honey if you’d like. You could also use agave or sugar.

Mix it all very well and taste again to see if the balance suits your taste.

I loved drinking this when my throat was a little scratchy or I needed a little extra energy. And if you’re not sure if matcha is for you, some grocery stores sell it in their bulk herb section, so you can buy a small amount and try it before committing to a large supply.

Thank you to Lindsay for this healthy brew, it is a new favorite drink of mine. Visit her website Eat 80/20 for other healthful treats!

Printable Recipe

Hot Matcha Lemonade

by Lindsay {Eighty Twenty Dietitian} on February 10, 2013 in Drinks February 10, 2013 Drinks

See post on Lindsay {Eighty Twenty Dietitian}’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 5 mins

Cook Time: 5 mins

Difficulty: Easy

Servings: 2

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Making feeling under the weather almost worth it.

Ingredients

• ¼ cups Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 1-½ teaspoon Matcha Powder
• 20 ounces, fluid Boiling Water
• 1-½ Tablespoon Honey

Preparation Instructions

Squeeze lemon juice into a bowl. Add zest, then vigorously whisk in matcha powder. Pour in boiling water, then stir in honey. Mix well and serve!

Nutrition info per 10 oz glass: 60 calories.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I’m anticipating all of the fresh flavors that come with the warmer months. Mint! Cucumber! Lime! Peppers! I can’t wait. This recipe for Vietnamese Chicken Salad from Tasty Kitchen member LilKim12161 got me very excited about the months to come. It is full of crunch and spice and sweet and tang. You will love it.

Since I had roasted chicken left over, I decided to take the short route and shred that. But you could also poach chicken breasts in broth with ginger and garlic the way she does. In addition to that, you will need: white wine vinegar, fish sauce, fresh mint leaves, cucumber, lime, carrot, cilantro, Savoy cabbage, chilly peppers, sugar, and peanuts.

In a mixing bowl, combine the cilantro leaves, cabbage, carrot, cucumber and mint and toss it about.

Next, shred the chicken with your hands into thin bite-sized pieces.

Add that to your fresh veggie mixture.

Next make the dressing in a small bowl. Add the sugar …

Followed by the vinegar …

Fish sauce and chili peppers …

Lime juice …

And stir, stir, stir until the sugar is dissolved.

What is great about this salad is that you can keep the dressing and salad separate and serve it up in small portions, dressing only what you need.

Or you can dress all at once and serve it up family style. It has spice, crunch, texture and beautiful color. You will love it.

Thank you to TK member LilKim12161 for sharing this recipe with us. Visit her website Simple Food Every Day for more deliciousness.

Printable Recipe

Vietnamese Chicken Salad

by lilkim12161 on January 14, 2013 in Main Dish Salads, Salads January 14, 2013 Main Dish SaladsSalads

See post on lilkim12161’s site!

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Prep Time: 15 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 4

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This salad is good for you and tastes great. I love the saltiness from the fish sauce mixed with the tartness of the lime and the sweet from the sugar. You have to try this!

Ingredients

• 2 pounds Boneless Skinless Chicken Breast
• 4 cups Low Sodium Chicken Broth
• 1 piece Ginger, 2- 3 Inches Long, Sliced
• 2 cloves Garlic, Divided
• 1 bunch Cilantro Stems And Roots If You Have Them
• ½ cups Chopped Cilantro Leaves
• ¾ whole Savoy Cabbage, Thinly Sliced
• 1 cup Mint, Chopped
• 1 whole Large Carrot, Peeled And Grated
• ½ whole English Cucumber, Juilenned
• 1 package 100 Gram Package, Unsalted Peanut Pieces
• 6 Tablespoons Fish Sauce
• 6 Tablespoons Fresh Lime Juice
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons White Vinegar
• 2 whole Chili Peppers, Thinly Sliced

Preparation Instructions

For the chicken:
Put chicken breast, chicken broth, ginger, 1 clove of garlic (thinly sliced), and cilantro stems into a pot. Bring to a boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat and let the chicken sit for 15 minutes.

Place cilantro leaves, cabbage and mint in a big mixing bowl. Put the carrot and cucumber in the bowl as well. Pour the peanuts over the top.

Take the chicken out of the broth and set it on a chopping board to cool down. Once cool shred the chicken with your hands and place in the large mixing bowl with the veggies.

For the dressing:
Add the fish sauce, lime juice, sugar, white vinegar, chili peppers and 1 garlic clove (minced) in a small bowl. Stir to dissolve sugar. Pour the dressing over the salad. Mix to combine if eating right away.

If you are making this ahead of time, do not pour the dressing over the salad until ready to eat.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I’m a kale fanatic and I like it any which way. This Protein-Packed Massaged Kale Salad recipe from TK member KGracie71 caught my eye because it is totally raw, relying on the acid from the vinaigrette to tenderize the kale. Keeping it raw means it has a great texture and maximum nutrition in each bite. It also has great color! It is a heavenly kale concoction.

To make this you will need: kale, cooked quinoa, dried cranberries, apple, walnuts, lime, garlic, olive oil, balsamic vinegar and honey.

Start by making your vinaigrette in a bowl. Pour in the olive oil …

Followed by the balsamic vinegar …

Followed by the lime juice and crushed garlic clove.

Then add the honey. I used less honey than the recipe called for and it was sweet enough for me, so add it in batches and taste to see what suits your fancy.

Give it a stir and let the garlic infuse for a few minutes.

Add the kale to a large bowl and pour the dressing all over. Stir it well.

Give the kale a massage with your hands for about 5 minutes. This will help it break down and tenderize nicely.

Next add your quinoa. Toss it in and stir. I like to make quinoa in large batches and toss it into salads throughout the week. It’s a great source of protein. So feel free to make extra and save the rest.

Toss in your apple…

Then the walnuts…

And the cranberries.

Stir it all together. This can be made in advance and stored covered in the refrigerator. It will tenderize further with time and the flavors will blend nicely.

You will feel very, very healthy after a big plate of this; it is very satisfying. Thank you to Karla for sharing this recipe with us! Check out her website Forty Cakes for other delicious treats.

Printable Recipe

Protein Packed Massaged Kale Salad

by Karla @ FortyCakes on January 15, 2013 in Main Dish Salads, Salads January 15, 2013 Main Dish SaladsSalads

See post on Karla @ FortyCakes’s site!

5.00 Mitt(s) 3 Rating(s)

Prep Time: 1 hr

Cook Time: -

Difficulty: Easy

Servings: 8

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So much protein! So much taste! So much health!

Ingredients

• FOR THE SALAD:
• 1-½ cup Cooked And Cooled Quinoa
• 5 cups Kale
• ½ cups Walnuts
• ¼ cups Dried Cranberries
• 1  Apple, Chopped
• Salt And Pepper, to taste
• FOR THE VINAIGRETTE:
• ¼ cups Olive Oil
• 2 Tablespoons Balsalmic Vinegar
• 1  Lime, Juiced
• 1 clove Garlic
• 3 Tablespoons Honey

Preparation Instructions

Prepare quinoa according to package directions. Let cool.

For the vinaigrette:
Whisk together the olive oil, vinegar, juice from the lime, garlic and the honey. Set aside while you prepare the salad.

For the salad:
Put chopped kale in a large bowl and pour the vinaigrette over the beautiful leaves. Massage the vinaigrette into the kale for about 5 minutes. The size of the kale will decrease significantly and you should be able to feel the kale becoming more tender.

After the massage, add in the quinoa. Toss together with the kale.

Once those are well combined, toss in the walnuts, cranberries and chopped apples. Season with a bit of salt and pepper, to taste.

It would be great served with goat cheese or some other kind of cheese but was excellent without it as well.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
I’m on a salad kick these days, especially because they are a great way to use up leftover ingredients, like a roasted chicken. This Guacamole Chicken Salad from Tasty Kitchen member Natalie Perry looked dreamy. It includes avocado and roasted chicken, two of my favorite things in the universe, plus a whole host of other delicious ingredients. Try this today!

You will need: salsa verde or green chilies, plain Greek yogurt, ground cumin, feta or cotija cheese, avocado, lime juice, cilantro, scallions, and chopped roasted chicken.

In a bowl combine the scallions, chicken and yogurt …

Along with the salsa verde and cilantro.

Sprinkle your cheese on top.

And add the chopped avocado and lime juice.

Next sprinkle with the ground cumin and give it a stir.

Put several big spoonfuls over your favorite lettuce or on a slice of bread and dig in. You can use extra big lettuce leaves and make lettuce wraps or scoop it up with tortilla chips. This was light and delicious, a perfect lunch or picnic dish. Keep it on your list as the months get warmer!

Thank you Natalie for this delicious recipe. Check out her website Perry’s Plate for other fab recipes!

Printable Recipe

Guacamole Chicken Salad

by Natalie | Perry's Plate on September 7, 2012 in Meat Salads, Salads September 7, 2012 Meat SaladsSalads

See post on Natalie | Perry's Plate’s site!

5.00 Mitt(s) 2 Rating(s)

Prep Time: 15 mins

Cook Time: -

Difficulty: Easy

Servings: 3

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Leftover chicken comes to life smothered in a deconstructed guacamole!

Ingredients

• 2 cups Leftover Cooked Chicken, Cubed Or Shredded
• ⅓ cups Whole Plain Greek Yogurt
• 3 Tablespoons Salsa Verde (or A 4-ounce Can Of Diced Green Chiles)
• 1 whole Green Onion, Chopped
• ¼ cups Fresh Chopped Cilantro
• ¼ cups Crumbed Cotija Or Feta Cheese
• ½ whole Avocado, Pitted, Peeled, And Diced
• ½ whole Lime, Juiced
• 1 pinch Salt To Taste
• 1 pinch Cumin (a Generous Pinch)

Preparation Instructions

In a medium bowl combine the chicken, yogurt, salsa verde, onion, cilantro, and Cotija cheese. Mix thoroughly. Gently fold in the avocado. Add the lime juice, salt, and cumin and stir again gently. Taste and adjust seasonings if necessary.

Serve wrapped in a tortilla, in a pita, with chips, or over salad greens. Or by itself.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

‘Tis the season for this addictive Gingerbread Popcorn. The almonds and popcorn and sweet crunchy toppings make this such a fun party food for the holidays.

One of the things I love about Tasty Kitchen is that it encourages me to expand my coking repertoire. This Thai Fish Curry had so many of my favorite ingredients in there, from green curry paste, to coconut milk, to fried basil.