Banana Chocolate Chip Muffins

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This is one of my favorite recipes from one of my favorite Aunts!  I do not make this recipe often since I try not to consume wheat products…but it is SOOOOO delicious!

The recipe below has been doubled, because they are ALWAYS such a big hit

 

What you will need:

  • 1 cup of butter (melted)
  • 2 cups of coconut sugar
  • 4 eggs
  • 8 ripe bananas (mashed well)
  • 4 cups of Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 2 cups Milk Chocolate Chips
  • 1 cup of Mini Dark Chocolate chips

How it’s Done:

  1. Pre-heat to 350
  2. Grease muffin pan with butter
  3. Mix melted butter, sugar, and eggs – beat well.
  4. Add bananas
  5. Into wet mixture, add flour, chips, soda, & salt.  ONLY mix until blended, DO NOT OVER MIX
  6. Bake 20 min
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Peaches & Cream

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-Simple Sweets-

Although we are definitely at the end of Peach Season, this is still a good one

  • Freshly made whipped cream (sweetened with coconut sugar)
  • Diced Peaches (season is almost over…but you can obviously substitute anything you want)

No-Bake Chocolate Mint Tarts

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These little Melt-in-your-mouth treats are FABULOUS to keep in your freezer for those moments when you just need a little something!!

 

Recipe Credit goes to a dear friend at http://www.nourishingfaithandfamily.com/2013/08/27/no-bake-chocolate-mint-tarts/

 

What you will need:

Crust

  • 3/4 cups Blanched almond flour
  • 1/2 cup Raw Cacao Powder
  • 6 Organic Medjool Dates
  • 1 tablespoon Extra Virgin Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt

Filling

  • 3/4 cups Extra Virgin Coconut Oil
  • 1/4 cup Unfiltered Raw Honey
  • 2/3 cups Raw Cacao Powder
  • 1/2 cup Canned Full Fat Coconut Milk
  • 1 tablespoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt
  • 2 drops Peppermint Essential Oil (*Make sure it is certified therapeutic grade since it is being consumed orally.)

Note

Equipment Needed:

  • Food Processor OR be willing to fight with you Blendtec LIKE ME!
  • 12 Silicone Muffin Cups  OR I found a silicone candy tray (smaller portions of 24)

 

How it’s Done:

Crust
Step 1
Add Almond Flour and the rest of the crust ingredients and pulse until it’s a fine meal and will hold together when pressed between your fingers. If it is too crumbly, add a tiny bit of water or another date.

**If you want to boost the nutrition, you can add some milled chia seeds. Chia seeds absorb moisture, so you will want to add a bit of liquid to your mix so it holds together nicely.

 
Step 2
Use a small scoop to divide the crust mixture evenly between 12 silicone muffin cups. Press the mixture into the bottom. Place the cups on a small tray and place in the freezer while you make the filling.  
Filling
Step 3
While the crust in firming up in the freezer, make your filling. Place all filling ingredients in the food processor and process until VERY smooth.  
Step 4
When the filling is done, use a small scoop to divide the filling mixture evenly between your 12 muffin cups.  
Step 5
Place the tarts in the freezer to firm up.  

Indian Sticky Chicken

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Prep time: 5 min ~ Cook time:15 min

What you will need:
· 8 boneless, skinless chicken thighs
· Garam Masala
· smoked paprika
· Kosher salt
· ½ cup runny (warm) honey
· juice of 1 lemon

How it’s Done:
1. On a sheet of baking paper, sprinkle the Garam Masala, paprika and salt and rub the chicken in the seasoning until its WELL covered.  

2. Heat a pan and add a tablespoon of olive oil. Fry the chicken until golden brown and cooked through.

3. Add the honey and lemon juice and allow to caramelize for a minute.

Recipe Credit: http://simply-delicious.com

Grain Free Raspberry Scones

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I am not ALWAYS big on breakfast, but today is Saturday and sometimes you just need something special!

Prep time:  5 min ~ Cook time:  15 min

Difficulty 1/5

 What you will need:

  • 2.5 c. Almond meal
  • 1.5 c Raspberries
  • 2 tbsp Raw Honey
  • 1 Egg
  • 1 tsp baking soda
  • 1 tsp salt

 How it’s done:

  1. Preheat to 375
  2. In a bowl, mix almond meal, baking soda, salt
  3. In separate small bowl, mix egg and honey well.
  4. Slowly pour egg mixture into the dry mixture, add in raspberries…do not over mix the raspberries
  5. Roll into balls, and shape with hands. 
  6. bake on parchment lined cooking sheet
  7. Bake 12-15 minutes

Lime Chicken & Avocado Soup

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I LOVE my old recipe of Chicken Tortilla Soup…BUT it’s full of things I don’t eat anymore, SO I am really excited that this taste delicious!!!  I usually make a double batch and freeze half of it.

Prep Time 15 min ~~ Cook Time 1.25 hrs

Difficulty 2/5

What you will need:

  • 2 Tbsp olive oil
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 medium jalapeno
  • 4 cloves garlic
  • 1.5lb. chicken breast
  • 6 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes w/chilies
  • 1 tsp oregano
  • 1 Tbsp cumin
  • 2 medium lime
  • 1 bunch cilantro
  • 1 medium avocado 

How it’s done:

  1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
  2. Add the chicken breast, chicken broth, canned tomatoes with chilies, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
  3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
  4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl. (if you are OK with dairy, you can also add cheddar cheese & sour cream)

Inspiration From: http://www.budgetbytes.com