Recipe: Noodle Free Chicken Pad Thai

Low-Carb-Chicken-Pad-Thai-1

Ingredients

Peanut Sauce
1/4 cup chicken broth or water
3 tbsp rice vinegar
3 tbsp  crunchy peanut butter
2 tbsp honey
2 tbsp  lime juice

Pad Thai
1/2 lb cooked chicken breast
2 tbsp coconut aminos
6 green onions, thinly sliced (white and green parts separated)
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 tsp chili sauce
2 tbsp olive oil
1 egg, lightly beaten
3 cups bean sprouts
Unsalted peanuts, toasted and chopped (optional)
Lime wedges (optional)

DIRECTIONS

Peanut Sauce
1. In a bowl, combine all the ingredients. Set aside.

Pad Thai
2. In another bowl, combine the chicken with the coconut aminos. Refrigerate.
4. In a wok or large skillet over medium ­high heat, soften the white parts of the onions, the garlic and ginger with the chili sauce in the oil.
5. Add the peanut sauce, egg, chicken mixture.
Adjust the seasoning. Add chicken broth, if needed. Sprinkle or mix with the bean sprouts, the green parts of the onions and peanuts. Serve with lime wedges, if desired

 

Source Adaptation: http://bit.ly/2ruihfe

Recipe: Key Lime Cheesecake Bites

PIN-key-lime-cheesecake-bites

Ingredients

  • 1/2 cup raw almonds
  • 2 tablespoons melted coconut oil
  • 1/2 cup raw cashews, soaked in water overnight & drained
  • 1/3 cup full-fat coconut milk (well shaken)
  • 3-4 tablespoons raw honey
  • 4 limes, juiced & zested

Instructions

  • Line a muffin tin with 6 cupcake liners and set aside.
  • Place the almonds and melted coconut in a blender or food processor and blend until the mixture is crumbly and sticks together when pinched between you fingers.
  • Place one heaping tablespoon in each lined muffin cavity, and press the mixture down using the back of a spoon to make a mini “crust”.
  • Place the muffin tin in the freezer for 15-20 minutes, while you prepare the filling.
    In the food processor add the drained cashews, coconut milk, honey, and lime juice. Puree until smooth and transfer to a measuring cup.
  • Remove the muffin tin from the freezer when the crusts have hardened a bit and pour the filling mixture over the crusts. Top with lime zest and place back into the freezer for at least 4-6 hours to harden.
  • Store in the freezer until ready to serve. Enjoy!

 

Source: http://bit.ly/2re1OHN

Recipe: Cinnamon Apple Coffee Cake Muffins

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Ingredients:

  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 5 eggs
  • 1 Tbsp vanilla
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 cup applesauce

For the Topping:

  • 4 Tbsp butter
  • 2 Tbsp coconut sugar
  • 2 Tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 cup chopped pecans

Directions:

  1. Preheat the oven to 375ºF.
  2. In a medium bowl, mix the dry muffin ingredients until combined.
  3. Mix the wet ingredients together in a separate large bowl (eggs, vanilla, honey, coconut oil, and applesauce).
  4. Slowly add the dry ingredients to the wet, mixing in about 1/3 of the dry mixture at a time- until it is all well combined with no dry clumps remaining.
  5. Spoon the muffin batter into baking cups- either in a standard size muffin tin or free-standing paper baking cups
  6. In a small bowl, combine the topping ingredients with a spoon or your fingers.
  7. Place a small amount of the topping over each muffin cup- and don’t worry if it’s not completely covering the top; the topping will melt further & spread while it’s in the oven.
  8. Bake for 22 to 25 minutes, or until the topping is melted and the edges of each muffin are golden brown.
  9. Allow to cool, and enjoy!

 

Source: http://bit.ly/2pIJzsO

Recipe: Marvelous Maple Salmon

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Ingredients

  • 1/4 cup maple syrup
  • 2 tablespoons coconut aminos
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon

Directions

  1. In a small bowl, mix the maple syrup, coconut aminos, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

 

Source Adapted: http://armagazine.com/1HR9tme

Recipe: Healthier Chinese Lemon Chicken

Chinese-Lemon-Chicken-650x975

INGREDIENTS

Marinade
  • 1 pound chicken thighs, cut into cubes
  • 1 tablespoon coconut aminos
  • 2 tablespoons tapioca starch

Breading

  • ¼ cup almond flour
  • ½ cup tapioca starch
  • oil for frying

Sauce

  • ⅓ cup lemon juice
  • 3 tablespoons maple syrup
  • ½ cup water
  • 2 teaspoons tapioca starch
  • 1 teaspoon lemon zest

 

INSTRUCTIONS

  1. Add coconut aminos and tapioca starch to your chicken in a bowl and cover with plastic wrap.
  2. Let marinate for 30 minutes.
  3. While the chicken is marinating add the lemon juice, maple syrup, water, tapioca starch and lemon zest to a small bowl and mix.
  4. Add the almond flour and tapioca starch to the bowl of chicken and toss to coat.
  5. In a pot with oil about three inches deep, heat on medium high to 350 degrees.
  6. Add the chicken in batches so you don’t crowd the pot or the chicken will stick together and it will lower the temperature significantly causing your chicken to be oily.
  7. Cook chicken until golden brown and when cooked transfer the pieces to a skillet (this is where we will be tossing with the sauce).
  8. When you finish all the chicken, turn off the oil, turn on the skillet onto medium high heat and add the sauce.
  9. Coat the chicken pieces in the sauce and cook for just a few seconds until thickened

Recipe: Frozen Fruit Dessert Whip

Dole-Whip-Vertical-3

Ingredients

  • 2‐4 cups frozen pineapple or your choice of frozen fruit
  • 1 cup coconut milk
  • 1 lime, juiced

Directions

  1. Place frozen pineapple and coconut milk in a strong blender or food processor and pulse until combined, scraping down as needed.
  2. Pour in pineapple and lime juices and blend to combine.
  3. If mixture is too creamy, add more frozen pineapple; if too thick, add more coconut milk.
  4. Eat immediately as soft serve. You can freeze for later but it does freeze solid, I warm mine in the microwave to re soften. You can also make great Popsicles if you have a mold.

 

Recipe: Butternut Squash and Beef Stew

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Ingredients

1lb. beef cubes for stewing
1 butternut squash, peeled, de-seeded and diced
1 medium onion, diced
3 garlic cloves, minced
4 carrots, diced
6 oz. mushrooms, sliced
6 oz. spinach, chopped
1 cup chicken stock
14 oz. diced tomatoes
1 tbsp. chili powder
1 tsp. paprika
1 tsp. dried oregano
Sea salt and freshly ground black pepper

Directions

  1. Warm up a skillet over a medium-high heat.
  2. Brown the beef cubes in the skillet for about 1 minute per side.
  3. Transfer the meat to a slow cooker.
  4. Add all the remaining ingredients, except for the spinach and the mushrooms, to the slow cooker.
  5. Give everything a good stir, set the slow cooker to low and cook for 6 hours.
    Add in the mushrooms 30 minutes before the stew is done.
  6. Add the spinach just before serving.

 

Source: http://bit.ly/2o3frfE

Recipe: Braised Apple Cider Cabbage

Apple Cider Braised Cabbage Beauty + A140910 Food & Wine Most Requested Recipes + Jams 2014

 

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • One 1 1/2-pound head of green cabbage, cut through the core into 6 wedges
  • 1/2 cup chopped bacon (2 ounces)
  • 1 medium onion, halved through the core and thinly sliced lengthwise
  • Salt
  • 1/2 cup apple cider vinegar
  • 2 cups apple cider
  • 1 tablespoon unsalted butter
  • Pepper

Directions:

  1. In a large, deep skillet, heat the olive oil until shimmering. Add the cabbage wedges cut side down and cook over moderate heat, turning once, until browned, 6 to 8 minutes total. Transfer to a plate.
  2. Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil. Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to a platter and tent with foil.
  3. Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.

 

 

Source: http://bit.ly/2piirVw

How to make an infused flavor olive oil

infused-olive-oil-ideas.jpg

Herb-infused olive oil is fantastic for making a special salad dressing or drizzling over a dish of your favorite food. Making it yourself is super easy – and can make a great DIY gift to share with your friends!

Start with the best ingredients you can find or afford. Using good quality olive oil, fresh herbs, and organic ingredients will give you a cleaner and stronger flavor in your finished olive oil.

Wash all the ingredients going into your oil and let them dry as much as possible – preferably overnight. Bacteria can’t grow in the olive oil itself, but it can grow in the water left on the ingredients going into the oil, we want to make sure that we stay safe and not create a bacterial botulism ready oil.

 Also, find a bottle that has a good seal. Canning jars work well, but if you want something more elegant, look for a container that has a rubber stopper.  Old wine bottle work fabulously! Wash and dry your bottle thoroughly.

Bruise your herbs gently to start to expose their oils and put them in your olive oil jar. Spices can be lightly toasted and crushed in a mortar and pestle. Fruits like chili peppers or lemons can be sliced thinly.

Cover the ingredients with olive oil, seal the bottle, and let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over this time. Do a taste test every so often so see how it’s coming along. Strain out the solids and re-bottle the oil once the flavor is to your liking.

You can also heat the oil and ingredients in a saucepan on medium-low heat (cook to 180°), let the oil cool, and then strain out the ingredients before bottling the infused oil. This makes the oil infuse more quickly and reduces some of the risk of bacteria growth, but it can also affect the flavor and quality of the olive oil.

Botulism is definitely a concern when making any kind of infused olive oil, especially with garlic-infused olive oil. Infused olive oil will generally keep for up to one month, especially if kept refrigerated. If the ingredients in the olive oil start to show any signs of spoilage, discard the rest of the oil immediately.

Here are a few infused oil recipes to help inspire!

Rosemary-Infused Olive Oil from Epicurious
Basil-Infused Olive Oil from Epicurious
Chili Oil Recipe from the Food Network
Meyer Lemon Olive Oil from Buff Chickpea

Infused-Olive-Oil

RECIPE: Anytime Egg Muffins

IMG_8679-e1424636355786

Ingredients

  • 1 Tablespoon coconut oil
  • 1/4 cup white onion, finely diced
  • 1 yellow bell pepper, diced
  • 1 green pepper, diced
  • 1 jalapeno pepper, diced
  • 1 garlic clove, minced
  • 6 eggs
  • 1 Tablespoon water
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • Non-stick coconut spray oil

Instructions

  1. Preheat oven to 350 degrees. In a saute pan, heat coconut oil. Add onion and peppers and cook for about 2 minutes or until softened. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper to taste. Remove from heat.
  2. In a separate mixing bowl, whisk together the eggs and water. Season with salt and pepper. Add the veggie mixture and stir until well combined.
  3. In a regular muffin pan, spray with non-stick coconut spray oil. Evenly distribute the egg mixture into each muffin tin, filling them up 3/4 of the way full. You should get 8 muffins total.
  4. Bake for about 20 minutes or until the muffins have turned light golden brown around the edges.
  5. Serve immediately or store leftovers in an airtight container in the refrigerator. To reheat, stick in the microwave for about 20-30 seconds.

 

Source: http://bit.ly/2p0eIw2