BLT Salad

Main dish, Sides | August 28, 2014 | By

BLT Salad
  1. 3 pieces of cooked bacon, crumbled
  2. 2 cups of raw spinach or kale
  3. 1/2 ripe avocado, diced
  4. 1/2 cup cherry tomatoes, halved
  5. 1-2 tbsp dressing of choice
  1. Combine and enjoy!
Hearth and Honey

Grilled Herb Turkey Breasts

Main dish | August 24, 2014 | By

Grilled Herb Turkey Breasts
  1. 1 pound of boneless, skinless turkey breasts (substitute with chicken if you can’t find turkey breasts)
  2. 3 tbsp olive oil
  3. 1 tbsp finely minced fresh organic sage
  4. 1 tbsp fresh organic thyme (leaves only)
  5. 1/2 tsp sea salt
  6. 1/8 tsp freshly ground black pepper
  7. 1/8 tsp garlic powder
  1. Cut turkey breasts into strips and lay side by side in a large baking dish.
  2. In a small bowl, whisk together the olive oil, sage, thyme, salt, pepper and garlic powder. Pour over turkey.
  3. Using your hands, rub the marinade evenly over the turkey. Cover and refrigerate at least 2 hours.
  4. Heat grill on high heat. When grill reaches 400 degrees, add turkey and cook about 3-4 minutes, then flip and cook another 2-3 minutes.
  5. Transfer to a platter and cover with foil. Allow meat to sit 3-5 minutes before serving.
Hearth and Honey

Strawberry Shortcake Muffins

Breakfast, Desserts | August 23, 2014 | By

Strawberry Shortcake Muffins
  1. 2 1/2 cups blanched almond flour
  2. 1/4 tsp sea salt
  3. 1/2 tsp baking soda
  4. 2 large eggs
  5. 1/3 cup coconut cream (the fatty layer at the top of a can of coconut milk)
  6. 2 tbsp pure maple syrup or raw honey
  7. 2 tsp lemon zest (lemon zest means to grate the lemon peel)
  8. 1 1/2 tsp pure vanilla extract
  9. 1/2 cup finely diced fresh strawberries
  1. Preheat oven to 325 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
  2. In a small bowl, mix together the blanched almond flour, salt and baking soda.
  3. In a large bowl, whisk together the eggs, yogurt, maple syrup, lemon zest and vanilla until well blended.
  4. Using a spoon, slowly stir in the almond flour mixture until well incorporated.
  5. Next, fold in the finely diced strawberries. Then, evenly distribute the muffin batter into each of the lined muffin cups making sure to fill no more than 2/3 full.
  6. Bake for approximately 25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!
Hearth and Honey

Grilled Pineapple Chicken

Main dish | August 11, 2014 | By

Grilled Pineapple Chicken
Grilled Chicken Ingredients
  1. 1 lb. boneless, skinless organic chicken breasts or tenders
  2. 3 tbsp olive oil
  3. 1/4 tsp fresh grated organic lime zest (about 1 lime)
  4. 2 tbsp unsweetened 100% pure pineapple juice
  5. 1 tbsp fresh-squeezed lime juice
  6. 1/2 tsp sea salt
  7. 1/8 tsp dried rosemary
  8. 1/8 tsp dried thyme
  9. 1/8 tsp garlic powder
  10. 1/8 tsp freshly ground black pepper
Pineapple Salsa Ingredients
  1. 1 1/2 cups diced fresh pineapple (see note below for recipe variation)
  2. 3/4 cup organic tomatoes, seeded and chopped (about 2 small tomatoes)
  3. 1/4 cup finely chopped red onion
  4. 2 tbsp unsweetened 100% pure pineapple juice
  5. 1 tbsp olive oil
  6. 1 tbsp finely minced fresh organic cilantro, optional
  7. 1/2 tbsp finely minced fresh flat-leaf organic parsley
  8. 1 tsp deseeded and finely minced jalapeno pepper (for hotter salsa, use more)
  9. 1 clove garlic, finely minced
  10. 1/2 tsp sea salt
  11. 1/8 tsp fresh grated organic lime zest
Grilled Chicken Instructions
  1. Cut chicken breasts in half lengthwise, so that you end up with two thinly sliced breasts for each breast you cut in half (or cut into chicken tenders, if you prefer).
  2. Place chicken in a glass baking dish.
  3. In a small bowl, add remaining ingredients and whisk together until well combined.
  4. Pour marinade over the chicken. Cover and refrigerate for 30 minutes prior to grilling, but no more than 45 minutes prior to grilling, otherwise the chicken will become mushy.
  5. Then, preheat grill until hot. Grill chicken about 2-3 minutes per side, until cooked through.
  6. Remove chicken from grill, place on plate and cover with aluminum foil. Allow to sit 3-5 minutes before serving.
  7. When ready to serve, top with a heaping dollop of fresh pineapple salsa. Makes 4 servings!
Pineapple Salsa Instructions
  1. Combine all ingredients in a bowl.
  2. Cover and refrigerate at least one hour before serving. You can refrigerate the salsa and store for up to one week in a sealed container.
Optional Variation
  1. Mango-Pineapple Salsa: To create an incredibly flavorful Mango-Pineapple Salsa, simply reduce the 1 1/2 cups of diced fresh pineapple to just 1/2 cup. Then add 1 cup of diced fresh mango and 1/2 tsp of honey to the above ingredients. Follow the directions above for combining the ingredients. Mango-Pineapple Salsa is perfect for adding a sweet and spicy Caribbean flare to your favorite grilled meats and seafood. Enjoy!
Hearth and Honey