Recipes!
• Honey Roasted Red Potatoes
• Chicken and Asparagus Stir-Fry
• Chocolate Decadence
Honey Roasted Red Potatoes
Ingredients:
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1 pound red potatoes, quartered
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2 tablespoons diced onion
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2 tablespoons butter, melted
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1 tablespoon honey
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1 teaspoon dry mustard
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1 pinch salt
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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.
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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.
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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
Ingredients:
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1 Tbsp. soy sauce
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1 Tbsp. honey
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2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
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1 Tbsp. olive oil
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1 bunch asparagus, cut into bite-sized pieces
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4 cloves garlic, thinly sliced
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2 scallions, chopped
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2 tsp. toasted sesame oil
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(optional) 1 tsp. toasted sesame seeds
Instructions:
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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.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes.
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Remove the asparagus with a slotted spoon, and set aside.
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Remove chicken from marinade, and add to skillet.
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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.
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Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil.
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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.
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Oil bottom and sides of one 5-6" round springform cake pan. Dust with 1 tablespoon of the cocoa powder.
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Combine and gently heat coconut oil and chocolate chips just to soften.
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Transfer chocolate chip mixture (it should not be hot) to a high-powered blender. Add remaining ingredients, except for baking powder, to blender.
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Blend on medium-high until super smooth.
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Add baking powder and blend on low 5-10 seconds or until just incorporated.
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Immediately pour mixture into pan. Bake 35-40 minutes.
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Remove cake from oven and transfer to refrigerator to chill 4-6 hours. Run knife around edge of cake before removing from pan.
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Serve cold. Garnish with chocolate shavings if desired.
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