1 cup raw almond butter
1 egg
1/2 cups honey
1 tablespoon vanilla extract
1/4 cup cocoa powder
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda
With a mixer, blend the almond butter and the egg. Add the agave and vanilla and beat until well combined. Add remaining ingredients and beat on a low speed until combined.
Grease an 8 or 9 inch round pan. Spoon batter into pan and bake at 350 for 20-25 minutes.
1 cup almond butter
1 cup sunbutter
2/3 cup honey
1 tbsp vanilla
3 eggs
1/2 tsp salt
1 tsp baking soda
Handful of dark chocolate chunks
1. In a mixer, blend all ingredients, except chocolate, until well combined.
2. Spoon into a greased 9×13 inch pan.
3. Sprinkle top with chocolate chips and gently pat into the batter.
4. Bake at 325 for ~30 minutes.
1 ½ lbs ground turkey or beef
1 cup chopped onion
1 cup tomato purée
2 tbsp cocoa powder
1 tbsp chili powder
½ tsp yellow mustard powder
1 ½ ground black pepper
Cook meat and onion in a large skillet on medium heat for 10-15 mins, until meat is browned. Stir in remaining ingredients and heat for another 10-15 minutes. Serve over veggies of your choice. Makes 4 servings.
1 lb ground pork
1 tbsp olive oil
1-2 tbsp curry powder
1 bag baby spinach
½ can coconut milk
2-3 garlic cloves
In a pot large enough to hold the spinach, brown pork in olive oil. Add curry powder as pork browns, mix well. Once pork is brown, add all spinach and coconut milk. Heat until spinach has cooked down and wilted. Add garlic at the end, mincing or use garlic press to crush. Mix well, remove from heat and serve.
2 tsp olive oil
6 oz chicken
1 apple
2 tsp cinnamon or allspice
Heat olive oil in a saucepan over medium heat. Shred and add chicken. Grate the apple. Add to pot with spice of choice. Cover and cook on medium low. Stir frequently. Once apple has cooked down, dish is ready to be served.
1 can artichoke hearts
1 can diced tomatoes
1/4 c capers
1 c red wine (optional)
2 tbsp minced garlic
Fresh ground pepper
4 large chicken breasts
Water
Do not drain the artichokes or tomatoes. Put into a large pot with the capers, wine, garlic, and some pepper. Bring to a boil. Add chicken and enough water so chicken is submerged. Turn heat to low-medium and simmer until chicken is cooked through (time varies depending on size of chicken breasts). Remove chicken from pot. Bring the liquid to a boil and reduce it until it is a nice chunky sauce.
Serve chicken with a generous amount of the artichoke sauce.
1 ½ pounds skinless, boneless chicken breast
2 tbsp olive oil
2 tbsp onion, finely chopped
2 tsp minced garlic
1 cup fresh cherries, seeded and cut into quarters
4 tablespoons balsamic vinegar
2 tablespoon Dijon mustard
1 bunch kale, chiffonade
Celtic sea salt and pepper to taste
1. Rinse the chicken breast and pat dry
2. Heat olive oil in a large skillet over medium heat, then add onion and garlic and saute for
3. one minute
4. Add cherries and cook for 2 minutes.
5. Add balsamic vinegar, then stir in mustard and kale
6. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
7. In another large skillet, heat olive oil over medium high heat
8. Add chicken cutlets to the pan and sprinkle them with salt and pepper
9. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
10. Transfer chicken to pan containing cherry sauce and kale sauce
11. Serve