Chinese Chicken Salad

Ingredients

    * 4 tablespoons low-sodium soy sauce, divided
    * 2 teaspoons toasted sesame oil, divided
    * 1 pound skinless, boneless chicken breasts
    * 1/2 head napa cabbage, thinly shredded (about 6 cups)
    * 1/4 head red cabbage, shredded (about 2 cups)
    * 1 large carrot, shredded (about 2 cups)
    * 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
    * 1 (8-ounce) can sliced water chestnuts
    * 1 (11-ounce) can Mandarin oranges in water, drained
    * 1/3 cup rice wine vinegar
    * 1 teaspoon minced garlic
    * 1 teaspoon minced ginger
    * 2 tablespoons canola oil
    * 2 tablespoons brown sugar
    * 1 1/2 teaspoons chili-garlic sauce or chili sauce
    * 1/4 cup sliced almonds, toasted

Directions

Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Recipe provided by www.foodnetwork.com.

MAX Creatine

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I am a female, and I am afraid that I will bulk-up if I lift weights.

The truth is a female will not get big and bulky from doing resistance training, in fact the opposite should happen.

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Blueberry Buckwheat Pancakes

Ingredients

    * 3/4 cup buckwheat flour
    * 3/4 cup whole-wheat pastry flour
    * 1 1/2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1 cup buttermilk
    * 3/4 cup nonfat milk
    * 1 tablespoon honey
    * 2 large eggs
    * 2 tablespoons canola oil
    * 2 cups blueberries, divided
    * 1/2 cup real maple syrup

Directions

In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes. Serve topped with more blueberries and the maple syrup.

Recipe provided by www.foodnetwork.com.