Strawberry Frozen Yogurt Bites

Strawberry Frozen Yogurt BitesPrep Time: 15 minutesTotal Time: 36 minutesServings: 6 ServingsIngredients:– ½ cup finely chopped raw almonds– 1 tbsp. coconut sugar– 1 tbsp. extra-virgin organic coconut oil melted– ½ tsp. ground cinnamon– ¾ cup organic plain Greek yogurt– 2 tbsp. raw honey– 1½ cups finely chopped fresh strawberriesInstructions:1) Prepare 6 muffin cups by lining with silicone or parchment cupcake liners. Set aside.  2) Combine almonds, sugar, oil, and cinnamon in a small bowl; mix well. 3) Divide almond mixture evenly between muffin cups. Set aside.4) Combine yogurt and honey in a small bowl; mix well.5) Evenly top almond mixture with yogurt mixture and strawberries. 6) Freeze for 6 hours, or until firm.7) Remove from cupcake liners to serve. 

Chicken Piccata

Servings: 3-4

Ingredients:

1 lemon
1 pound boneless skinless chicken breasts
¼ cup organic all-purpose flour
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
1 large sweet onion, sliced
1 clove garlic, minced
1 cup reduced sodium chicken broth
¼ cup dry white wine
4 teaspoons drained capers
¼ cup chopped parsley


Directions:  Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets. Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.  Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.  Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.   Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

Pear and Goat Cheese Flatbread

Serves: 4 - 6

Ingredients:

1 package store-bought Naan flatbread

GOAT CHEESE SPREAD:

1 cup goat cheese (softened to room temperature)

2 teaspoons dried thyme

1 teaspoon dried oregano

1 lemon (zested)

1 tablespoon olive oil

Kosher salt and freshly ground black pepper (to taste)

VINAIGRETTE:

1 lemon (juiced)

1/4 cup olive oil

Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

2 cups spring mix or arugula 

1/2 cup cranberries

1/2 cup crushed pecans

2 pears (cored, thinly sliced)

Directions:

Toast Naan flatbread in a toaster oven OR preheat a cast iron skillet to medium-high heat.  Add the flatbread to the cast iron skillet and heat until golden brown on both sides, about 5 minutes.

For the Goat Cheese Spread:

In a large bowl, add the goat cheese, thyme, oregano, lemon zest, and olive oil and stir to combine. Season with salt and pepper.

For the Vinaigrette: In a medium bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Add the arugula and pomegranate seeds and toss to combine.

To Assemble: Spread the goat cheese mixture on the flatbread and lay the sliced pears on top. Finish by topping with the lettuce, cranberries and pecans. Slice and serve.

Whole30 Chicken Cacciatore

Serves 2
Ingredients:

4 tbsp. cooking fat
1 lb. chicken legs (bone-in, skin-on)
½ lb. chicken thighs (boneless)½ tsp. sea salt
½ tsp. black pepper
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tbsp. capers, drained
1 14.5 oz. can diced tomatoes
1 c. chicken broth or water
2 tbsp. fresh basil, chopped (optional)

Directions:

In a large skillet with high edges, heat 2 tablespoons of cooking oil over medium-high heat.  Season both sides of the chicken with the salt and pepper, and place the chicken in the pan.  Sear the chicken until browned, about 5 minutes on each side.  Remove the chicken from the pan and set aside.

In the same pan, add the last 2 tablespoons of coconut oil, onion, and pepper, and sauté for 4 to 5 minutes until the onion starts to become translucent. This is a good time to scrape the crispy chicken bits from the bottom of the pan and stir into the mixture so you get all of that flavor in your final dish.  Add the mushrooms and cook for another 2 minutes.  Add the garlic and stir for 1 minute until fragrant.  Add the capers and diced tomatoes. 

Return the chicken back to the pan along with the chicken broth.  Cover and simmer for 30 minutes or until a meat thermometer reads 165 degrees Fahrenheit.

Serve this Chicken Cacciatore over some Cauliflower Rice or Zucchini Noodles or Garlic Smashed Potatoes with ghee, salt, and pepper!!

Comment below if you are inspired to make this recipe would love to hear what side dish you choose!! 

Banana Oat Bites

Ingredients:
2 Ripe Bananas
1 Cup Old Fashioned Rolled Oats
1 Tbsp any nut butter (I like almond butter)
Dash of Cinnamon
Drizzle of Honey
1/2 cup Dark Cocoa Chips

Directions:
Mix it all together and then scoop into cookies on a baking sheet. Bake for 350 degrees for 15-20 minutes!