Veggie Stir fry

Sides | June 27, 2014 | By

Veggie Stir fry
  1. 2 tbsp sesame oil (or extra virgin olive oil)
  2. 3 green onions, diced (include whites and some green parts)
  3. 1 clove garlic, finely minced
  4. 2 medium organic carrots, cut into matchsticks
  5. 4 oz. organic snap peas or fresh snow peas
  6. ½ cup of cauliflower
  7. 1 organic zucchini, cut into matchsticks
  8. 1 cup organic broccoli florets
  9. ½ sliced mushrooms
  10. 1/8 tsp ground ginger
  11. 2 tbsp coconut aminos or soy sauce
  12. Sea salt and freshly ground pepper to taste
  1. Heat a large skillet or wok over medium-high heat.
  2. Add oil, green onion and garlic. Cook until garlic becomes fragrant, about one minute.
  3. Then, add carrots, snap peas and cauliflower. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
  4. Next, add zucchini and broccoli. Sauté uncovered until broccoli begins to slightly soften.
  5. Then season with ground ginger, 1-2 tablespoons of soy sauce (or soy-free sauce) and salt and pepper to taste.
  6. Toss well to combine.
Hearth and Honey

Grilled Herb Chicken

Main dish | June 27, 2014 | By

Grilled Herb Chicken
  1. 2 small boneless, skinless chicken breasts, fat trimmed
  2. 2 tbsp olive oil
  3. 1/4 tsp each of dried thyme, dried rosemary and garlic powder
  4. 1/2 tsp sea salt
  5. 1/8 tsp freshly ground black pepper
  1. Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts. or cut breasts into strips (chicken tenders).
  2. In a medium bowl, whisk together olive oil and seasonings. Add chicken and use a fork to turn chicken over a few times to thoroughly coat with marinade.
  3. Tightly cover bowl. Place in fridge and allow to marinate between 6-12 hours.
  4. When ready to cook, preheat grill to medium high heat and grill 2-3 minutes per side, until cooked through.
Hearth and Honey

Going-Green Smoothie

Drinks | June 25, 2014 | By

Going-Green Smoothie
  1. Going-Green Smoothie
  2. Blend the following ingredients until smooth.
  3. 1/4 cup coconut or almond milk
  4. 1/4 cup 100% pure pineapple juice (drained from can)
  5. 1/4 cup fresh spinach leaves (tightly packed)
  6. 1/4 cup frozen pineapple chunks (freeze prior from taking pieces from can)
  7. 5 frozen strawberries
  8. 2 thick slices of banana
  9. 2 thick slices of apple
  10. 1/2 tbsp raw honey
  1. Blend the ingredients until smooth.
Hearth and Honey

Hawaiian Chicken Kabobs

Main dish | June 24, 2014 | By

Hawaiian Chicken Kabobs
Marinade Recipe
  1. 3 tbsp of coconut aminos or soy sauce
  2. 3 tbsp of raw honey
  3. 2 tbsp of pineapple juice (get juice from the can of pineapples and put the can in fridge for later)
  4. 1 tbsp of coconut oil
  5. 1 tsp of ground ginger
  6. 1/4th tsp of garlic powder
  7. 1/4th tsp of salt
  8. 1/4th tsp of ground pepper
  1. Dice 6-8 oz of skinless, boneless chicken (about 1-2 breasts) into 1-2 inch chunks and put into a ziplock baggie with the marinade mix. Let sit for 2-8 hours.
Grilling Time
  1. cut up 1 red bell pepper and 1 green bell pepper
  2. put the chicken, pineapple and pepper chunks onto skewers
  3. glaze with any remaining marinade mix and grill
Hearth and Honey

Silver Dollar Pancakes

Breakfast | June 15, 2014 | By

Silver Dollar Pancakes
  1. 3 large eggs
  2. 1 tablespoon water
  3. 1 tablespoon vanilla extract
  4. 2 tablespoons honey
  5. 1 ½ cups blanched almond flour
  6. ¼ teaspoon ground sea salt
  7. ¼ teaspoon baking soda
  8. grapeseed oil or coconut oil for cooking
  1. In a large bowl whisk together eggs, water, vanilla and honey
  2. Add almond flour, salt and baking soda and mix until thoroughly combined
  3. Heat grapeseed/coconut oil in skillet over medium low to medium heat
  4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
  5. Pancakes will form little bubbles, when bubbles open, flip & cook other side
  6. Remove from heat to a plate
  7. Repeat process with remaining batter, add more oil to skillet as needed
  8. Serve with maple syrup, sprinkle a few blueberries and chopped nuts on top
  9. Makes approximately 18 mini pancakes. Store leftovers.
Hearth and Honey