Basil lemonade

1 c water
3/4 sugar
1 c thinly sliced basil
8 c cubed, seeded watermealon
1/2 c fresh lemon juice ( ~3 lemons)

Boil sugar and water for 5 min until sugar dissolves. Remove from heat, stir in basil and chill 1 hour. Strain basil out.
Place watermelon in a blender and process until smooth.
Run through fine sieve discarding solids and holding onto liquids.
Combine watermelon liquid, sugar mixure and lemon juice. 5 servings (1 c)

Peanut butter marinarated chicken

4 chicken thighs
1 c peanut butter
1/4 c brown sugar
4 garlic cloves, minced
zest and juice of 1 lime
1/2 tea red pepper flakes
1/4 tea pepper
1/4 sou sauce
1/2 c water

Puncture thighs with fork. Massage marinade into chicken. Refrigerate for 30 min up to 24 hrs.

Preheat to 350F. Place on baking sheet lined with parchment paper. back 30 min for skinless boneless or 40 for bone-in.
4 servings

Thai carrot soup

1 tbspn butter

1 c peeled and diced carrots

1/2 c diced celery

1/3 c diced onion

1/4 c diced red pepper

2 garlic cloves minced

1 tbsp chopped lemongrass

1 jalapeno diced

3 tbspns flour

1.5 c chicken broth 

1.5 c coconut milk

1/2 c creamy peanut butter

salt and pepper to taste

chopped dry roasted peanuts for garnish

melt butter over medium heat

add carrots, celery, onion, pepper and garlic. cook 5 min or until onion is translucent

add lemon grass and jalapeno for 1 min

add flour and stir constantly for 1 min

Pour in chicken broth and coconut milk slowly to avoid lumps

Reduce heat to medium and cook until veg are tender.

Add peanut butter and stir until smooth
Puree in a blender or with a handheld blender

Add salt and pepper as desired

4 servings.

Ginger Dumpling Soup

Boil:
6 low sodium broth
1/2 small red chili
1 in piece thinly sliced ginger

1/2 small napa cabbage, shredded
12 frozen potstickers
add cooked chicken breast if desired
Simmer 4 min
Add 1 c snow peas and some broccoli.
Simmer 2-3 min.

Stir in 1 Tbsp (ea) low-sodium soy sauce and rice vinegar.
Sprinkle with chopped scallions

Low cal brownie bites

1/2 c nut butter (almond preferably)
3/4 pumpkin puree
1 overripe banana
1/4 c maple syrup
1 tsp vanilla
2 Tbsp cocoa
1 tsp baking soda
1/4 tsp salt
1/4 c almond flour
3 Tbsp cornstarch

whisk until smooth. Fold in 1/4 mini chocolate chips. Divide  mixture among cupcake tins. Bake at 350F for 17 min for mini cupcakes.