What am I reading?
Letting Magic In by Maia Toll
https://bookshop.org/a/111301/9780762480418
The Untethered Soul by Micheal A. Singer
https://bookshop.org/a/111301/9781572245372
https://bookshop.org/shop/witchywomanwalking
What’s playing on repeat?
Curbside Prophet by Jason Mraz
What’s for dinner?
Thai Peanut Chicken
Ingredients:
1 Ib chicken breast or tofu
1/4 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp salt
1/4 cup peanut butter,
2 tbsps tamari
1-3 tsps honey
2 tbsps lime juice
2 garlic cloves
I inch fresh ginger
3 tbsps water
4 cups green cabbage
1/2 red pepper
1/2 mango or 1 cup pineapple
4 stalks green onion
Instructions:
1. Mince the garlic and ginger. Chop the cabbage. Shred the carrot. Dice the red bell pepper. Cube the mango or pineapple. Chop the green onion.
Add the chicken to a small bowl and season with chili powder, smoked paprika and sea salt. In a skillet over medium heat, cook the chicken on both sides until cooked through, approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.
In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger and water. Blend until smooth and creamy.
In a large bowl, add the cabbage, carrots, pepper, mango and green onions.
Add the shredded chicken to the bowl and toss with the dressing. Enjoy!
Chocolate Peanut Butter Mug Cake
Ingredients:
Instructions:
