Jen's Orange Chicken Lettuce Wraps

1/3 cup olive oil

1 cup pure, fresh orange juice

1 tbsp dijon mustard

2 tbsp olive oil

1 lb chicken, cubed

1 medium white or yellow onion, diced fine

4 large stalks of celery or 4 leeks (white parts only), diced fine

4 carrots, diced fine

1/2 cup slivered or diced raw almonds

salt and pepper to taste

butter lettuce leaves

1. In saucepan, combine 1/3 cup olive oil with orange juice and dijon mustard. Simmer over medium until it reduces to a syrupy consistency.

2. In large skilled, saute the chicken in the remaining olive oil. When thoroughly browned and cooked through, remove chicken from pan.

3. In same pan, saute the celery (or leeks), onion, and carrots until soft.

4. Return the chicken to the pan, then add the reduced orange sauce and the slivered almonds. Keep over medium heat until the entire mixture is hot.

5. Wrap a generous spoonful of chicken filling into each lettuce leaf.

Makes 3 or 4 servings.

Carol's Island Delight Breakfast Cereal

1 1/2 cups coconut milk
1/2 cup water
1/2 cup tapioca pearls

1 banana, sliced
6 dried dates, chopped
1/2 cup almond flour
1/2 cup unsweetened coconut
1/2 tsp. Apple pie spice or cinnamon
1 orange, chopped (optional)
1/2 cup nuts (optional)

1. Mix the coconut milk, water, and tapioca pearls in a small pot, and simmer over low heat while preparing the other filling.
2. In the food processor, chop and mix all of the other ingredients. They will form a loose paste.
3. When the tapioca pearls are soft, stir the fruit paste into the tapioca mixture, and allow the hot cereal to heat through.
4. If desired, top with warm cereal with coconut or banana.

Makes 4 servings.

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