Cinnamony Apple Pie Muffins

Breakfast, Desserts | September 25, 2014 | By

Cinnamony Apple Pie Muffins
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Muffin Ingredients
  1. 2 large eggs
  2. 1/3 cup coconut cream (the fatty layer at the top of a can of coconut milk)
  3. 1/4 cup pure maple syrup or raw honey
  4. 1 tsp pure vanilla extract
  5. 2 1/2 cups blanched almond flour
  6. 1/4 tsp sea salt
  7. 1/2 tsp baking soda
Cinnamon Streusel Topping
  1. 3 tbsp pure honey
  2. 2 tbsp butter, melted (or coconut oil, melted)
  3. 1 tbsp, plus 1 tsp ground cinnamon
  4. 1/4 tsp pure vanilla extract
  5. 1/2 cup diced organic apple (about 1 small or medium apple)
  6. 1/2 cup crispy walnut pieces
Instructions
  1. Preheat oven to 315 degrees. Place 10 parchment muffin liners in a 12-cup muffin tin; set aside.
  2. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside.
  3. In a small bowl, add the streusel ingredients (except for the diced apple and walnuts) and whisk together until well combined; set aside.
  4. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  5. Then, using a small spoon, place a dollop of the streusel in the center of each muffin and top with a little sprinkling of diced apple and walnuts.
  6. Next, place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
  7. Top each muffin with the remaining diced apple and nuts. Then, drizzle the remaining cinnamon streusel over the top of each muffin.
  8. Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm!
Hearth and Honey http://hearthandhoney.com/

Lemon-Garlic Roasted Chicken

Main dish | September 19, 2014 | By

Lemon-Garlic Roasted Chicken
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Ingredients
  1. 2 split skin-on chicken breasts with ribs (about 2 lbs)
  2. 6 garlic cloves, peeled and smashed
  3. 3 lemons, quartered
  4. 2 tbsp olive oil
  5. 1 tbsp fresh-squeezed lemon juice
  6. 1 tsp dried oregano
  7. Sea salt and fresh-ground black pepper
Instructions
  1. Preheat oven to 450 degrees. Cut each chicken breast in half to form four servings.
  2. Squeeze the juice from 3-4 of the lemon quarters to obtain one tablespoon of lemon juice. Place lemon juice into a small bowl along with the olive oil and oregano. Combine well.
  3. On a high rimmed baking sheet, place the chicken breasts skin side up and drizzle with the olive oil mixture. Then add the garlic cloves and lemons; toss all ingredients together until well coated with the olive oil mixture. Season with salt and pepper.
  4. Roast chicken, skin side up, until golden and cooked through, about 25-30 minutes.
Hearth and Honey http://hearthandhoney.com/

Sweet & Spicy Pineapple Chicken Kabobs

Main dish | September 18, 2014 | By

Sweet & Spicy Pineapple Chicken Kabobs
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For the Sweet & Spicy Glaze
  1. 1/2 cup organic all-fruit apricot preserves
  2. 1 small clove garlic, finely minced
  3. 1 tbsp olive oil
  4. 2 tsp coconut aminos (or soy sauce)
  5. 2 tsp dry mustard
  6. 1/8 tsp cayenne pepper (use more if you like it extra spicy!)
  7. 1/2 tsp sea salt
For the Kebabs
  1. 1 lb of boneless, skinless chicken breasts, cut into cubes
  2. fresh pineapple, cubed
  3. 1 large red pepper, cut into 2-inch pieces
  4. 1 bunch of scallions, cut into 2-inch pieces
Instructions
  1. In a small bowl, whisk together the Sweet & Spicy Glaze ingredients – apricot preserves, garlic, olive oil, coconut aminos (or soy sauce), dry mustard, cayenne pepper and salt.
  2. Cut kabob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the chicken chunks to about 2x2-inches in size, so they’ll cook evenly along with the veggies. Speaking of which, feel free to add additional veggies as well – organic zucchini, yellow squash, mushrooms, red onion are all great options!
  3. When ready to eat, preheat grill to medium heat making sure grill is thoroughly preheated before you begin grilling. Cook kabobs uncovered over medium heat about 2-3 minutes. Then carefully turn the kebabs over and generously brush the upturned side with the Sweet & Spicy Glaze.
  4. Continue cooking the kebabs for about another 2 minutes. Then turn them over again, generously brushing the upturned side with glaze. Cook about one minute more, and turn the kebabs a final time and brush with the remaining glaze. Turn off the grill and cover for about a minute to allow the glaze to set and chicken to finish cooking through.
Hearth and Honey http://hearthandhoney.com/

Sweet-n-Spicy Grilled Chicken

Main dish | September 17, 2014 | By

Sweet-n-Spicy Grilled Chicken
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Ingredients
  1. 1 cup peach jam (or organic all-fruit apricot preserves)
  2. 1 clove garlic, minced
  3. 2 tbsp olive oil
  4. 1 tbsp soy sauce
  5. 1 tbsp mustard (the ground spice not the wet stuff you use on hot dogs :p)
  6. 1/4 tsp cayenne pepper
  7. 1 tsp sea salt
  8. 1/4 tsp fresh-ground black pepper
  9. 6-8 small split chicken breasts (skin-on with ribs)
Instructions
  1. Preheat grill to medium heat. In a small bowl, whisk together apricot preserves, garlic, olive oil, soy-free sauce, dry mustard, cayenne pepper, salt and black pepper. Whisk well to combine.
  2. Sprinkle chicken breasts with a dash of sea salt and fresh-ground black pepper. Then, place skin side down on the grill. Cook chicken uncovered over medium heat about 6-8 minutes on each side before generously brushing the upturned side with glaze.
  3. Continue cooking chicken for another 10-12 minutes, turning it every 2-3 minutes while generously brushing each upturned side with glaze every time, until the chicken is cooked through.
  4. If chicken starts to get too dark it's cooked through, turn down the heat and move it to a cooler part of the grill to finish cooking, or turn off the grill and cover, until cooked through.
Hearth and Honey http://hearthandhoney.com/

Chicken Veggie Stir Fry

Main dish | September 16, 2014 | By

Chicken Veggie Stir Fry
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Chicken Veggie Stir Fry - September 16th, 2014
  1. Ingredients
  2. 2 tbsp sesame oil (or extra virgin olive oil)
  3. 5 green onions, diced (include whites and some green parts)
  4. 2 cloves garlic, finely minced
  5. 2 medium organic carrots, cut into matchsticks
  6. 6 oz. organic snap peas
  7. 1 medium head of bok choy (chop and divide stem from leaves, you’ll need both parts)
  8. 1 large organic zucchini, cut into matchsticks
  9. 1 cup organic broccoli florets
  10. 1 cup sliced mushrooms
  11. 1/8 tsp ground ginger
  12. Coconut aminos or soy sauce to taste
  13. Sea salt and freshly ground pepper to taste
  14. 1 cup of cauliflower rice or cooked brown rice (optional)
  15. 1 cup of cooked grilled chicken or steak, cut into chunks
Instructions
  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 bok choy stems. 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. If using leftover grilled chicken or steak, add to the wok, along with the bok choy leaves and mushrooms. Cover pan to allow veggies to finish cooking to desired consistency.
  6. Then season with ground ginger, 1-2 tablespoons of soy sauce and salt and pepper to taste.
  7. Toss well to combine. Serve over cooked or steamed cauliflower rice or brown rice if desired.
Hearth and Honey http://hearthandhoney.com/

Summertime Fajita Kabobs

Main dish | September 15, 2014 | By

Summertime Fajita Kabobs
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Fajita Ingredients
  1. 1 lb of beef sirloin steak, cubed or boneless, skinless chicken breasts, cubed (or use a combo)
  2. 1 large red onion, cut into wedges
  3. 1 large red bell pepper, cut into 2-inch pieces
  4. 1 large yellow bell pepper, cut into 2-inch pieces
Fajita Marinade
  1. 1/4 cup olive oil
  2. 1/4 cup of fresh-squeezed lime juice (approx. 2 limes)
  3. 2 cloves garlic, finely minced
  4. 1 tsp sea salt
  5. 1/2 tsp freshly ground black pepper
  6. 1 tsp of the bbq seasoning mix (use your favorite or make your own using the related recipe)
Instructions
  1. In a small bowl, whisk together the Fajita Marinade ingredients.
  2. Cut kabob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef and/or chicken chunks to no more than 2×2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – organic zucchini, yellow squash and mushrooms are all great options!)
  3. Next, brush the kebabs generously with the marinade. Then, cover marinated kebabs and refrigerate for at least one hour to allow flavors to meld.
  4. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook kabobs over medium heat about 3-5 minutes. Then, carefully turn the kebabs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness.
Hearth and Honey http://hearthandhoney.com/

BBQ Seasoning Mix

Sides | September 5, 2014 | By

BBQ Seasoning Mix
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Ingredients
  1. 1 tbsp paprika
  2. 1 tbsp sea salt
  3. 1 tbsp garlic powder
  4. 1 1/2 tsp onion powder
  5. 1 1/2 tsp dried oregano
  6. 1 1/2 tsp dried thyme
  7. 1 tsp freshly ground black pepper
  8. 1 tsp cayenne pepper (optional- if you like it spicy, use more)
Instructions
  1. Combine all spices into a bowl.
  2. After mixing evenly, transfer spices into a spice shaker.
Notes
  1. Shelf life- years if stored in a spice shaker
Hearth and Honey http://hearthandhoney.com/

Caribbean Carrot Salad

Sides | September 3, 2014 | By

Caribbean Carrot Salad
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Ingredients
  1. 2 cups shredded carrot
  2. 2/3 cup organic raisins
  3. 2/3 cup fresh pineapple, cut into bite-sized pieces
  4. Dressing
  5. 1/4 cup real coconut milk
  6. 2 tbsp *extra light virgin olive oil
  7. 2 tsp red wine vinegar
  8. 2 tsp raw honey
  9. 1 tsp Dijon mustard
  10. Pinch of ground allspice
  11. Sea salt and fresh ground pepper to taste
Instructions
  1. In a large bowl, whisk together the dressing ingredients until well combined.
  2. Coarsely grate carrots until you have about 2 cups.
  3. Add the grated carrot, raisins and diced pineapple to the dressing mixture and toss well to combine.
Hearth and Honey http://hearthandhoney.com/

Grilled Balsamic Chicken

Main dish | September 1, 2014 | By

Grilled Balsamic Chicken
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Ingredients
  1. 1 lb boneless skinless chicken breasts
  2. 2 tbsp extra virgin olive oil
  3. 2 tbsp balsamic vinegar
  4. 1/2 tsp sea salt
  5. 1/4 tsp dried Italian seasoning
  6. 1/4 tsp freshly ground black pepper
  7. 1/8 tsp garlic powder
  8. 1/8 tsp onion powder
Instructions
  1. Cut each chicken breast in half lengthwise, to form two thinly-sliced breasts, or cut breasts into strips.
  2. In a 9x9-inch baking dish add all remaining ingredients and whisk well to combine.
  3. Add chicken to dish. Flip chicken back-n-forth, until well coated with marinade.
  4. Cover and refrigerate for at least one hour.
  5. Grill over medium-high heat about 2-3 minutes per side, depending on size/thickness of chicken.
  6. Remove from grill and cover with foil until ready to serve.
Hearth and Honey http://hearthandhoney.com/