Rebel Recipe: Taste of Thai

Dinner: Thai Chicken Salad // Dessert: Dark Chocolate Cheesecake Bars

This Thai Chicken Salad dinner is healthy, delicious, and only takes 15 minutes to make! Finish it off with these tasty No-Bake Dark Chocolate Cheesecake Bars

DINNER

What you need:

7 oz. Skinless Chicken Thighs
1 tbsp. Coconut Oil
2. Limes, Juiced
1 tbsp. Fish Sauce
1 tsp. Coconut Sugar
1 Clove Garlic, Minced
1 tbsp. Olive Oil
2 Handfuls Lettuce
1 Medium Cucumber, Sliced
1 Red Onion, Sliced
1 Red Pepper, Sliced
1 Handful Fresh Mint
1 Handful Fresh Coriander
1/4 Cup Peanuts, Roasted

What you need to do:

Season the chicken with salt and pepper. Heat the coconut oil in a frying pan over high heat and fry the chicken until brown and cooked through. Remove from the pan and let it rest on a plate.

Meanwhile, make the dressing by mixing the fish sauce, lime juice, sugar, garlic, and olive oil in a small bowl.

Then, mix the lettuce leaves and sliced vegetables in a large bowl and drizzle with the dressing.

Divide the salad between plates, cut the chicken into strips, and place it on top of the salad. Garnish with the mint and coriander leaves ad sprinkle with roasted peanuts.

DESSERT

What you need:

1 cup Graham Cracker Crumbs
¼ Cup Coconut Flour
¼ Cup Unsweetened Cocoa Powder
8 Tbsp. Cream Cheese softened to room temperature*
2 Tbsp. Honey
1 tsp. Vanilla Extract
2 – 3 Tbsp. Unsweetened Vanilla Almond Milk
⅓ Cup Dark Chocolate Chips
1 tsp. Coconut Oil
Graham Cracker Crumbs, Cacao Nibs, or Chocolate Shavings, for garnish

The Details:
Makes: 12-16 Bars
Prep time: 15 Minutes
Chill Time: 1 Hour
Nutrition per bar:
118 kcal
5g Fats
17g Carbs
3g Protein

Eat Up! Enjoy!

What you need to do:

Line a 9×4 loaf pan with parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.

Add graham crackers, coconut flour, and cocoa powder to the bowl of a food processor and process until the graham crackers have broken down into fine crumbs. Add cream cheese, honey, and vanilla extract, and continue processing until the mixture sticks together and a dough begins to form. If it seems too crumbly or dry, add a small splash of almond milk to reach a moister consistency.**** The dough should be moist enough to hold together when you press it between your fingers, but not so moist that it’s wet and sticky.

Transfer dough to your prepared baking pan and use a spatula or your hands to spread it evenly in the pan, making sure to press down firmly. Set aside.

Place chocolate chips and coconut oil in a microwave-safe bowl and heat on high in 30-second increments until melted and smooth, making sure to stir between each.

Pour chocolate over bars and use a spatula to spread it out evenly. Top with more graham cracker crumbs, cacao nibs, or chocolate shavings, if desired, and transfer pan to fridge for at least an hour to allow the bars to set.

When bars have set, remove from fridge and allow to thaw for a few minutes before using a sharp knife to cut into individual bars or squares. Store bars in an airtight container in the fridge for up to 2 weeks, or freeze for longer periods.