Chopped Waldorf Salad

Main dish, Sides | February 19, 2015 | By

Chopped Waldorf Salad
  1. 2 boneless skinless chicken breasts
  2. 1/2 cup paleo mayonnaise
  3. 1/4 cup coconut milk
  4. 1 tablespoon lemon juice
  5. 1 teaspoon Dijon mustard
  6. sea salt
  7. 2 apples, diced
  8. 1 cup seedless grapes, cut in half
  9. 1 cup blueberries, cut in half
  10. 3 large celery, diced
  11. 1/2 cup sliced almonds
  12. 2 tablespoons chives, diced
  1. Place chicken breasts in a medium saucepan and cover with water. Simmer over medium for about 12 minutes until cooked through. Cool. Cut into small pieces.
  2. Whisk mayo, coconut milk, lemon juice, and Dijon in a small bowl. Season to taste with salt.
  3. Place apples, grapes, blueberries, celery, almonds, chives and chicken in a salad bowl. Pour dressing over top and toss until all ingredients are coated in the dressing. Serve.
Hearth and Honey

Lemon-Garlic Green Bean Sauté

Sides | February 17, 2015 | By

Lemon-Garlic Green Bean Sauté
  1. 1 pound fresh green beans
  2. 2 tbsp ghee butter, plus 1 tbsp olive oil
  3. 1-2 cloves garlic minced
  4. 2 tsp lemon zest
  5. sea salt and pepper to taste
  1. Snap off ends of green beans and rinse well. In a large bowl, prepare an ice-water bath.
  2. Bring a stockpot of water to a boil. Then add the green beans and cook until color is set and green beans are slightly tender (about 2-3 minutes).
  3. Drain and transfer green beans to the ice-water bath in order to stop the cooking process. Drain again.
  4. Melt butter and oil in a large skillet over medium heat. Add the minced garlic and sauté until just fragrant, about one - two minutes.
  5. Add the blanched green beans and lemon zest. Toss well to coat. Cover skillet and allow beans to warm about 1-2 minutes, until desired softness is reached. Season to taste with sea salt and pepper. Transfer to a simple serving platter and enjoy!
Hearth and Honey

Bacon-Crusted Frittata

Breakfast | February 16, 2015 | By

Bacon-Crusted Frittata
  1. 8 eggs
  2. 3 sweet mini peppers or 1 red/orange bell peppers
  3. ½ lb bacon, chopped
  4. 1 clove minced garlic
  5. 1/2-3/4 cup cheese (optional)
  6. salt/pepper to taste
  7. pinch red pepper flakes
  1. Heat a cast iron skillet over medium heat and preheat oven to 350 degrees.
  2. Add chopped bacon and peppers to pan, and allow to cook for a few minutes.
  3. Add in garlic, then continue to cook until bacon is browned.
  4. While the bacon is cooking, whisk together eggs, ½ of the cheese, and salt & pepper.
  5. Reduce heat in skillet to low, flatten the cooked bacon and peppers on the bottom of the pan, and then pour in eggs.
  6. Note: DO NOT STIR!
  7. Sprinkle with remaining cheese and red pepper flakes, and let cook for a few minutes on stove until beginning to set.
  8. Place in oven and cook another 10-15 minutes, until completely set.
  9. Remove from oven and let sit for about 5 minutes before serving.
Hearth and Honey

Slow Cooker Sweet Potato Chili

Main dish, Sides | February 15, 2015 | By

Slow Cooker Sweet Potato Chili
  1. 1 cup diced yellow onion (about half a large onion)
  2. 1.25 lbs ground turkey (dark meat is best but white is ok too!)
  3. 1 tsp sea salt
  4. 1 large red or yellow bell pepper, diced
  5. 2 medium carrots, sliced (about 1 cup)
  6. 3 medium sweet potatoes, peeled and cubed
  7. 2 cloves garlic, minced
  8. 28-oz organic diced tomatoes (include liquid puree)
  9. 28-oz organic tomato sauce
  10. 1 cup chicken stock
  11. 2-3 tbsp chili powder (depending on how spicy you like it)
  12. 1 tbsp of all-purpose herb seasoning
  13. 1 bay leaf (don’t eat this, it’s just for flavoring while cooking!)
  14. 3/4 tsp sea salt
  15. small zucchini, cubed (about 2 cups)
  16. Optional Toppings: diced green onions and diced avocado, sprinkle of low-fat cheese
  1. In a large skillet over medium-high heat, sauté the onion in one tablespoon of olive oil for 1-2 minutes, until fragrant. Then add the ground turkey and sprinkle with one teaspoon sea salt. Continue to cook until meat is cooked through.
  2. Add the meat mixture to a slow cooker. Then add all of the remaining ingredients, except the zucchini. Stir well to combine.
  3. Cover and cook on High for 5-6 hours or on low for 7-8 hours. Be sure to add the cubed zucchini during the last hour of cook time, if using.
  4. When ready, remove bay leaf and re-season to taste with additional chili powder and salt. Top with diced avocado, sliced green onions and sprinkle of low-fat cheese.
Hearth and Honey