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Pad Thai

2 Tablespoons Soy Sauce
2 Tablespoons Water
2 Tablespoons Brown Sugar
2 Tablespoons Peanut Butter
2 Tablespoons Rice Vinegar
2 teaspoons Shiracha
8 ounces Rice Noodles
Olive Oil
2 cloves of garlic, minced
2 teaspoons minced fresh ginger (I also use ginger powder)
2 chicken breasts cut into bite size pieces
1 package firm tofu cut into cubes
2 eggs

Garnish:
Bean Sprouts
Cilantro
Lime wedges

1.  Whisk together soy sauce, water, brown sugar, peanut butter, rice vinegar, and chile paste.  Set aside.
2.  Place raw rice noodles into abowl, cover with very hot water. Soak for 15 minutes and then drain.
3.  Heat olive oil in pan with garlic and ginger, cook chicken and tofu.  Set aside when done.
4.  In same pan as you cooked the chicken/tofu, cook the eggs, when eggs are done add noodles and mix. 
5. Add sauce and chicken/tofu cook until peanut butter in sauce is smooth.
6.  Serve with garnish's.

Skinny Maragrita

1 shot Tequila
1/2 shot Triple Sec
1/2 to 3/4 shot Lime Juice
2 1/2 shots Club Soda

Garnish with a lime wedge

Granola

Makes 1 Gallon

1/2 box of large (42 oz) box Quaker Oats or 21oz (Old Fashioned Oats)
1 cup wheat germ
1 cup coconut
1 cup brown sugar
1/2 to 1 cup sunflower seeds
1/2 to 1 cup sesame seeds

1) Mix all together in a large bowl

2) Blend and add:
1/2 cup water
1/2 cup honey
1/2 cup oil
1 1/2 T vanilla
3/4 tsp salt

3) Gradually add 3/4 cup whole wheat flour

4) Spread in shallow pan, bake at 250 degrees 1 1/2 to 2 hours, STIRRING EVERY 15 to 20 minutes

5) Add Cashews, raisin, dates, craisin, etc if desired