BLT Breakfast

Breakfast | May 14, 2015 | By

BLT Breakfast
Serves 2
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Ingredients
  1. 6 slices bacon, diced
  2. 2 cups baby spinach
  3. 1 cup tomatoes, cherry or grape, halved
  4. 4 large eggs
  5. 1 medium ripe avocado
  6. 2 tablespoons almonds, slivered
  7. salt and pepper to taste
Instructions
  1. Cook bacon in a large skillet over medium-low heat, stirring frequently until fully cooked. Remove 1 tablespoon of bacon drippings and set aside.
  2. Add baby spinach and tomatoes to the bacon and remaining drippings, and toss until spinach is wilted and tomatoes are warmed (a few minutes). Remove from heat.
  3. Meanwhile, heat a pan over medium heat. Add reserved bacon drippings when pan is hot. Fry eggs in bacon drippings. Or poach your eggs if you prefer!
  4. To serve, place the eggs on top of the bacon, spinach and tomatoes, and top with avocado and slivered almonds. Season with freshly ground black pepper and sea salt, if desired.
Hearth and Honey http://hearthandhoney.com/

Honey Dill Carrots

Sides | May 14, 2015 | By

Honey Dill Carrots
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Ingredients
  1. 1 pound carrots, baby
  2. 1 tablespoon coconut oil
  3. 1 tablespoon honey, raw
  4. 2 sprigs dill, fresh, chopped (or 1 tablespoon dried dill)
Instructions
  1. Steam carrots then mix well with coconut oil, honey and dill.
Hearth and Honey http://hearthandhoney.com/

Sirloin Steak with Creamy Mushrooms

Main dish | May 13, 2015 | By

Sirloin Steak with Creamy Mushrooms
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Ingredients
  1. 2 beef sirloin steaks, 8-12 oz, about 1 inch thick
  2. ½ teaspoons sea salt
  3. 2 tablespoons coconut oil or olive oil
  4. 2 medium garlic cloves, minced
  5. 1 pound mushrooms, white button, cremini or shitaake
  6. 2 tablespoons fresh rosemary, chopped
  7. ¼ teaspoon black pepper, freshly ground
Instructions
  1. Preheat broiler to high.
  2. Place steaks on broiler pan and sprinkle both sides with sea salt.
  3. Broil steaks 2-3 inches from heat source (usually the very top of the oven) for 7 minutes for medium-rare (8 minutes for medium). Remove from oven and turn steaks. Return to oven and broil the other side an additional 5 minutes for medium-rare (6 minutes for medium).
  4. When desired internal temperature is reached, remove steaks from oven, cover with foil and let rest 5 minutes.
  5. While steaks are cooking and resting, heat a large skillet over medium-high heat. When pan is hot, add coconut oil.
  6. Add garlic, mushrooms and rosemary to the pan. Sauté stirring frequently for 10-15 minutes, or until mushrooms have softened. Season with salt and freshly ground black pepper if desired.
  7. Spoon warm mushrooms over steak to serve.
Hearth and Honey http://hearthandhoney.com/

Energizing Green Smoothie

Breakfast, Drinks | May 13, 2015 | By

Energizing Green Smoothie
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Ingredients
  1. 1 large bunch baby spinach or baby kale
  2. 2 cups fresh pineapple chunks
  3. 1 cup ice
  4. 2 Tbsp chia seeds
Instructions
  1. Blend all incredients until smooth
Hearth and Honey http://hearthandhoney.com/

Herbed Watermelon

Snacks | May 12, 2015 | By

Herbed Watermelon
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Ingredients
  1. ¼ seedless watermelon, cut into cubes
  2. 1 handful fresh mint, chopped
Instructions
  1. Chop watermelon into 1 inch pieces and put into a large bowl.
  2. Chop fresh herbs. Add to watermelon and mix together.
Hearth and Honey http://hearthandhoney.com/

Fruity Chicken Salad Wrap

Main dish | May 12, 2015 | By

Fruity Chicken Salad Wrap
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Ingredients
  1. 1 cup chopped chicken
  2. 1 chopped Fuji apple
  3. 1 cup chopped red grapes
  4. 2-3 tsp honey
  5. 2-4 tbsp almond butter
  6. romaine lettuce
Instructions
  1. Mix all ingredients together and wrap in romaine lettuce leaves.
Hearth and Honey http://hearthandhoney.com/

Coconut Chicken

Main dish | May 11, 2015 | By

Coconut Chicken
Serves 4
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Ingredients
  1. 1 pound chicken breasts, boneless, skinless
  2. 1/4 cup almond flour
  3. 1/4 cup coconut, unsweetened shredded
  4. 1/8 teaspoon sea salt
  5. 1 large egg
  6. 2 tablespoons coconut oil
Instructions
  1. Mix almond flour, shredded coconut and sea salt together in a bowl.
  2. Beat egg in separate bowl.
  3. Dip chicken breast in egg and roll in dry mixture.
  4. Heat a frying pan over medium heat and add coconut oil when hot.
  5. Pan fry chicken until fully cooked. If the crust starts to brown and your chicken isn't fully cooked yet (this will depend on the size of the chicken breast), take it out of the pan and place it in the oven on a baking sheet at 350 F for 5-10 minutes covered with foil.
Hearth and Honey http://hearthandhoney.com/

Banana Nut Pancakes

Breakfast | May 11, 2015 | By

Banana Nut Pancakes
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Ingredients
  1. 2 bananas
  2. 2 tablespoons of nut butter (any kind except peanut)
  3. 4 eggs
  4. ⅛ tsp cinnamon
  5. ⅛ tsp vanilla extract (or just a capful)
  6. dark chocolate chips and fruit or berries or chopped nuts (Optional toppings)
Instructions
  1. Mash bananas in a large mixing bowl.
  2. Combine the bananas with 2 heaping scoops of nut butter, cinnamon, vanilla extract and blend with eggs until mixed well.
  3. Pre-Heat the frying pan and spoon in a tbsp of coconut oil or coconut butter or ghee.
  4. Scoop a quarter of a cup of the mixture on to a hot griddle or frying pan over medium heat. Wait for bubbles to appear then flip and cook for another 1-2 minutes.
  5. Top each pancake with a sprinkle of dark chocolate chips (the darker the better), fruit or berries and serve.
Hearth and Honey http://hearthandhoney.com/

Purple Cabbage and Pineapple Salad

Sides | May 11, 2015 | By

Purple Cabbage and Pineapple Salad
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Ingredients
  1. ½ head red/purple cabbage, shredded
  2. ½ small fresh pineapple, chunks
  3. 1 cup hazelnuts, chopped
  4. 2 tablespoons olive oil, optional
Instructions
  1. Combine cabbage and pineapple. Drizzle with olive oil (optional).
  2. Store salad up to three days. Top with hazelnuts right before serving.
Hearth and Honey http://hearthandhoney.com/

Bacon, Shallot & Rosemary Green Beans

Sides | May 3, 2015 | By

Bacon, Shallot & Rosemary Green Beans
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Ingredients
  1. Bacon 6 slices
  2. 1 medium Shallot, diced finely (about 1-2 Tbsp)
  3. Fresh Rosemary, 1 Tbsp very finely minced
  4. Fresh Green Beans , 6 cups cut into 1" pieces
  5. Optional Toppings to taste: Nutritional Yeast Flakes, Salt & Pepper
Instructions
  1. Steam or boil the green beans until cooked to preferred texture. I like mine still barely firm, so that's like 10-15 minutes boiling. This time length is up to you. Drain and set aside.
  2. Heat a pretty large pan over medium heat. You aren't adding them yet, but it needs to be big enough to hold the green beans.
  3. Chop uncooked bacon into roughly 1/2" square pieces. Cook bacon until just barely crispy. Set aside on paper towels. DO NOT DISCARD GREASE.
  4. Using the same pan with the grease still in it at medium heat, add the rosemary and shallot. Cook for a couple of minutes until the shallot turns color. Add the green beans and turn up the heat to med-high. Sauté for a few minutes while stirring frequently so the flavors blend. The green beans can even be browned a little if you want.
  5. Now turn off the heat and mix in the bacon. Stir well. Serve immediately with Nutritional Yeast Flakes, Salt & Pepper sprinkled over the top to taste if desired. Makes 4 servings.
Hearth and Honey http://hearthandhoney.com/