Carrot Banana Muffins

Breakfast, Snacks | March 14, 2015 | By

Carrot Banana Muffins
  1. 2 cups almond flour
  2. 2 teaspoons baking soda
  3. 1 teaspoon sea salt
  4. 1 tablespoon cinnamon
  5. 1 cup dates, pitted (you can substitute raisins if dates can’t be found)
  6. 3 medium bananas
  7. 3 large eggs
  8. 1 teaspoon apple cider vinegar
  9. 1/4 cup coconut oil, melted
  10. 11/2 large carrots, shredded (1.5 cups)
  11. 3/4 cup walnuts, (or nuts of choice), finely chopped
  12. paper muffin liners
  1. Preheat oven to 350 F.
  2. In a large bowl, combine flour, baking soda, salt and cinnamon.
  3. In a food processor or blender, combine dates, bananas, eggs, vinegar and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Fold in carrots and nuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350 F for 25 minutes.
Hearth and Honey

Kale Fruit and Nut Salad with Chicken

Main dish, Sides | March 13, 2015 | By

Kale Fruit and Nut Salad with Chicken
  1. 1 bunch kale (about enough for about 6 cups of chopped leaves)
  2. 2 tablespoons olive oil, extra virgin
  3. 1 small lemons, juiced
  4. 1/8 teaspoons sea salt, (optional)
  5. 1/4 teaspoons black pepper freshly ground
  6. 2 small chicken breasts, boneless skinless (4-6 oz), cooked and sliced
  7. 1/4 cups sunflower seeds, toasted
  8. 1 medium apple, chopped
  9. ¼ cup of walnuts, chopped
  10. ½ small avocado, diced
  1. Wash kale and remove leaves from woody stems. Slice leaves thinly.
  2. In a large bowl, combine kale, avocado, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
  3. Divide kale into two bowls.
  4. Top each salad with a cooked chicken breast and sunflower seeds, walnuts and apple to serve.
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Berries with Coconut and Lime

Breakfast, Desserts, Sides | March 13, 2015 | By

Berries with Coconut and Lime
  1. 1 cup of mixed berries, fresh
  2. 1/4 cup coconut milk, full fat, (preferably the cream at the top of the can)
  3. 1/2 medium lime, squeezed into juice
  1. Chop berries and top with coconut cream or milk and a tablespoon or two of lime juice.
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Honey Apricot Pork Chops

Main dish | March 12, 2015 | By

Honey Apricot Pork Chops
  1. 2 boneless pork chops
  2. Sea salt and fresh cracked pepper to taste
  3. 1-1/2 teaspoons olive oil
  4. 1 tablespoon honey
  5. 2 fresh apricots, pitted and cut into wedges
  6. 1-1/2 cloves garlic, minced, or to taste
  7. 1/2 teaspoon chopped fresh parsley
  1. Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
  2. Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.
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Orange and Apple Cinnamon Salad

Breakfast, Sides | March 12, 2015 | By

Orange and Apple Cinnamon Salad
  1. 1 medium orange, peeled and diced
  2. 1 medium apple, diced
  3. 1/2 cup pecans, or walnuts, chopped
  4. 1/2 teaspoon cinnamon
  5. 2 tablespoons of raw honey (optional)
  6. 1 tablespoon of raisins (optional)
  1. Chop all fruit and nuts, mix into a bowl and blend with cinnamon, honey and raisins.
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Honey and Ginger Chicken

Main dish | March 11, 2015 | By

Honey and Ginger Chicken
  1. 2 tablespoons olive oil
  2. 2 large boneless, skinless chicken breasts, cubed
  3. 1/4 cup honey
  4. 2 tablespoons finely chopped ginger
  5. ½ teaspoon of parsley (optional)
  6. ½ teaspoon of sesame seeds (optional)
  7. 2 red bell peppers, chopped
  8. 1 large onion, cut into 8 wedges
  9. 1 large head broccoli, cut into florets
  10. 1 cup peeled and cubed fresh pineapple
  11. 1/4 cup honey
  1. Heat olive oil in a skillet or wok over medium heat.
  2. Add chicken cubes, 1/4 cup honey, and ginger.
  3. Cook and stir until chicken is golden brown, about 10 minutes.
  4. Add bell peppers, onion, broccoli, pineapple, and remaining 1/4 cup honey.
  5. Add parsley and sesame seeds, if desired.
  6. Cover and cook over medium-high heat until vegetables are tender, 5 to 10 minutes, stirring occasionally.
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Strawberry Kiwi Smoothie

Breakfast | March 11, 2015 | By

Strawberry Kiwi Smoothie
  1. 1 large kiwi, peeled and roughly chopped or sliced
  2. 1 cup strawberries, frozen
  3. 1 can coconut milk, full fat (403 mL)
  4. 2 tablespoons) chia seeds (optional)
  5. 1 teaspoon(s) raw honey
  1. Combine kiwi, strawberries, coconut milk and honey (if desired) in a blender. Pulse for 60 seconds, or until fully blended.
  2. Stir in chia seeds. Serve immediately.
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Stir Fry Beef Salad

Main dish | March 10, 2015 | By

Stir Fry Beef Salad
  1. 1 pound beef - tip steak, sliced into thin strips
  2. 2 teaspoons coconut oil, lard, or tallow
  3. 1 tablespoon coconut aminos, (tastes like soy sauce)
  4. 1/2 medium onion, yellow, sliced
  5. 2 medium bell peppers, sliced
  6. 1 handful pea pods, or sugar snap peas
  7. 1 head lettuce, or the equivalent amount of mixed greens
  8. 1 tablespoon balsamic vinegar
  9. 1 tablespoon olive oil, extra virgin
  10. 1 teaspoon sea salt
  11. 1 teaspoon black pepper, freshly ground
  1. Heat skillet over medium heat. Add the coconut oil, lard, or tallow as soon as the pan is hot.
  2. Add sliced onions and sauté until they begin to soften and turn translucent. Stir often.
  3. Turn the heat up slightly and wait about a minute for the pan to heat up.
  4. Add the beef and the coconut aminos, and continue to stir often.
  5. When beef is close to done (however you prefer it) add the bell peppers and peas.
  6. Season with sea salt and freshly ground black pepper if needed.
  7. Serve over chopped lettuce or mixed greens and drizzle with balsamic vinegar and olive oil to taste.
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Pepperoni Meatza

Main dish | March 9, 2015 | By

Pepperoni Meatza
  1. 1 teaspoon salt
  2. 1 teaspoon caraway seeds (optional)
  3. 1 teaspoon dried oregano
  4. 1 teaspoon garlic salt
  5. 1 teaspoon ground black pepper
  6. 1 teaspoon red pepper flakes, or to taste (optional)
  7. 1 pound extra lean ground beef
  8. 2 eggs
  9. 1/2 cup grated Parmesan cheese
  10. 1 (12 ounce) package shredded low-fat mozzarella cheese
  11. 1 cup tomato sauce
  12. 1 (3.5 ounce) package sliced pepperoni or turkey pepperoni
  13. 1 small green pepper, diced
  14. 1/4 small onion, diced
  15. black olives (optional)
  1. Mix together salt, caraway seeds, oregano, garlic salt, ground black pepper, and crushed red pepper flakes in a small bowl.
  2. Mix ground beef and eggs in a mixing bowl until thoroughly incorporated. Add Parmesan cheese and seasoning mixture to beef; combine. Press ground beef mixture into a 12x17-inch pan, spread out evenly.
  3. Bake in the preheated oven until meat is no longer pink, about 10 minutes. Drain grease.
  4. Set oven rack about 6 inches from the heat source and turn on the oven's broiler.
  5. Sprinkle 1/3 of the mozzarella cheese over baked meat, followed by tomato sauce in an even layer. Sprinkle another 1/3 of the mozzarella cheese over the sauce and top with slices of pepperoni. Sprinkle remaining mozzarella cheese over pizza.
  6. Top with green pepper, onion, and olives*.
  7. Broil until cheese is melted, bubbling, and lightly browned, 5 or so minutes.
Hearth and Honey

Maple-Walnut Chicken

Main dish, Sides | March 8, 2015 | By

Maple-Walnut Chicken
  1. 4 chicken breasts, boneless skinless (4-6 oz)
  2. 1 tablespoon olive oil
  3. 1 tablespoon thyme, freshly chopped
  4. 1 teaspoons sea salt
  5. 1/4 teaspoon black pepper, freshly ground
  6. 1/2 cup walnuts, chopped
  7. 1/3 cup apple cider vinegar
  8. 3 tablespoons pure maple syrup
  9. 1/2 cup water
  1. Combine olive oil, thyme, sea salt and freshly ground black pepper.
  2. Rub chicken with seasoning and let stand.
  3. In a 12" nonstick skillet, toast walnuts over medium-low heat 4-6 min or until golden and fragrant, stirring constantly. Note: walnuts may burn quickly if left unattended.
  4. Transfer walnuts to dish, and turn heat up to medium under the hot skillet.
  5. Add chicken to same skillet. Cook 12 min or until done, turning frequently.
  6. Transfer chicken to a clean plate.
  7. Add vinegar to the chicken drippings in the hot skillet and cook for 1 minute, stirring constantly.
  8. Add maple syrup and water, and simmer 6-7 min until slightly thickened. Stir in walnuts and serve on top of chicken.
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