Recipes!

 

• Honey Roasted Red Potatoes

• Chicken and Asparagus Stir-Fry

• Chocolate Decadence

 

Honey Roasted Red Potatoes
Ingredients:

  • 1 pound red potatoes, quartered
  • 2 tablespoons diced onion
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • 1 teaspoon dry mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Instructions:

 

Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.

  1. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
  2. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
Chicken and Asparagus Stir-Fry

Prep Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes

Yield: 2-4 Servings

 

Ingredients:

  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
  • 1 Tbsp. olive oil
  • 1 bunch asparagus, cut into bite-sized pieces
  • 4 cloves garlic, thinly sliced
  • 2 scallions, chopped
  • 2 tsp. toasted sesame oil
  • (optional) 1 tsp. toasted sesame seeds

 

Instructions:

  1. In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes.
  3. Remove the asparagus with a slotted spoon, and set aside.
  4. Remove chicken from marinade, and add to skillet.
  5. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan.
  6. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil.
  7. Serve immediately with rice, garnished with toasted sesame seeds if desired.

Chocolate Decadence

Serves:  4-6 (makes one 5" round cake)
Prep Time:  10 minutes
Cook Time:  35-40 minutes
 

Ingredients:

2 tablespoons virgin coconut oil
1/2 cup cholocate chips
1/2 cup plain, unsalted cooked black beans, rinsed and drained
1/2 cup raw cashews, soaked 4-6 hours, rinsed and drained
1/2 cup water
3 tablespoons runny honey
3 tablespoons dark cocoa powder
2 tablespoons coconut flour
3/4 teaspoon baking powder

 

Instructions:

Preheat oven to 325°F.

  1. Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.
  2. Combine and gently heat coconut oil and chocolate chips just to soften.
  3. Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender.
  4. Blend on medium-high until super smooth.
  5. Add baking powder and blend on low 5-10 seconds or until just incorporated.
  6. Immediately pour mixture into pan. Bake 35-40 minutes.
  7. Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan.
  8. Serve cold. Garnish with chocolate shavings if desired.

 

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