Roasted Caprese Chicken

Main dish | June 29, 2015 | By

Roasted Caprese Chicken
Serves 4
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Roasted Tomatoes
  1. one package of cherry or grape tomatoes
  2. 2 Tbsp olive oil, divided
  3. 5-6 large cloves of garlic, peeled and cut into thick slices
  4. 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  5. 1/4 tsp sea salt
  6. 1/4 cup thinly sliced basil leaves
  7. 1 Tbsp balsamic vinegar
Chicken Parmesan
  1. 1 lb. boneless, skinless chicken breasts, cut in half
  2. 1 large egg
  3. 1/2 cup almond flour
  4. 1/3 cup fresh grated Parmesan cheese
  5. 1/2 tsp sea salt
  6. 1/4 tsp dried Italian seasoning
  7. Optional: 4 oz. fresh mozzarella (or Monterey Jack), sliced thinly
  8. Salad Ingredients: (makes 2 salads, 1 for leftovers)
  9. 4 cups of greens (lettuce, spinach, kale, etc w/e you prefer)
  10. leftover cherry or grape tomatoes
  11. 1 cucumber, sliced
  12. 1 carrot shredded
  13. 2 tbsp of salad dressing (per salad)
  14. Mix together and portion into two bowls.
Instructions
  1. For the Roasted Tomatoes: Preheat oven to 400°F. Line a rimmed baking sheet with parchment; set aside.
  2. Cut the tomatoes in half and place in a medium bowl. Add the olive oil, garlic, thyme and salt; toss well to combine.
  3. Evenly distribute the tomato mixture on prepared baking sheet. Bake 18-20 minutes, until tomatoes begin to wrinkle and juices are bursting.
  4. While the tomatoes are roasting, prepare the chicken per instructions below.
  5. Then transfer the roasted tomatoes back into the medium bowl. Add the sliced basil and balsamic vinegar; tossing gently to combine. Set aside.
  6. For the Chicken: Be sure oven is preheated to 400°F. Line a baking sheet with parchment; set aside.
  7. In a wide shallow bowl, whisk the eggs until slightly foamy. Add the chicken.
  8. On a large plate, combine the almond flour, Parmesan cheese and seasonings.
  9. Coat the chicken in the egg wash, one piece at a time, and dredge through the flour mixture, making sure to thoroughly coat each side.
  10. Place chicken on prepared baking sheet, sprinkle with an extra pinch of salt and bake approximately 15-18 minutes, until cooked through.
  11. Remove chicken from oven. Using a slotted spoon, add 1-2 spoonful's of the roasted tomato mixture to each chicken breast and top with a slice or two of mozzarella, if desired.
  12. Set oven to broil and broil chicken for 1-2 minutes, until tomatoes are slightly browned and cheese has melted.
Hearth and Honey http://hearthandhoney.com/

Watermelon Smoothie

Breakfast, Drinks | June 13, 2015 | By

Watermelon Smoothie
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Ingredients
  1. 2 cups of seedless watermelon cubed
  2. 1 apple, peeled
  3. ½ cucumber, peeled
  4. 1 or 2 sprigs of fresh mint
Instructions
  1. Combine into a blender and pulse until liquid
Hearth and Honey http://hearthandhoney.com/

Pork and Pineapple Stir-Fry

Main dish | June 7, 2015 | By

Pork and Pineapple Stir-Fry
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Ingredients
  1. 1.5 lbs. pork tenderloin, cut into chunks
  2. 1 big bell pepper, chopped
  3. 1 onion, chopped
  4. 20 oz. pineapple, cut into chunks
  5. ¼ cup coconut aminos
  6. ¼ cup fresh pineapple juice
  7. 1 thumb size knob of ginger, minced
  8. 2 garlic cloves, minced
  9. 1tbsp. tapioca starch (optional)
  10. Cooking fat
  11. Sea salt and freshly ground black pepper
Instructions
  1. Melt some cooking fat in a large skillet placed over a high heat.
  2. Stir-fry the pork for about 5 minutes, remove from the heat, and set aside.
  3. Add the garlic, ginger, and onion to the skillet and cook until fragrant (about 2 minutes).
  4. Add the bell pepper and pineapple to the skillet and cook until it starts to soften, but is still crunchy.
  5. Pour in the coconut aminos and the pineapple juice.
  6. Return the pork to the skillet and stir until everything is well coated and heated through.
  7. If needed, stir in some tapioca starch to thicken the sauce.
Hearth and Honey http://hearthandhoney.com/

Ginger, Beef, and Mushroom Stir-fry

Main dish | June 6, 2015 | By

Ginger, Beef, and Mushroom Stir-fry
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Ingredients
  1. 1 lb. thinly sliced flank steak or sirloin, cut into thin strips
  2. 2 garlic cloves, minced
  3. 8 oz. cremini mushrooms, sliced
  4. 4 oz. shiitake mushrooms, halved
  5. 3 cups rapini (broccoli rabe) or kale, chopped
  6. Cooking fat
Marinade
  1. ¾ cup beef stock
  2. 3 Tbsp. rice wine vinegar
  3. 1 thumb size ginger, minced
  4. 1 garlic clove, minced
  5. Sea salt and freshly ground black pepper
Instructions
  1. Add all the marinade ingredients to a bowl and whisk to combine.
  2. Add the steak to the marinade, gently toss to combine, and refrigerate for at least 15 minutes.
  3. Heat some cooking fat in a large sauté pan placed over a medium-high heat.
  4. Remove the steak from the marinade, reserving the marinade.
  5. Add the steak and the garlic to the pan and sauté for 3 to 4 minutes.
  6. Remove the steak and set aside.
  7. Add the mushrooms, kale, and reserved marinade, and cook for another 3 to 4 minutes.
  8. Return the steak to the skillet and stir to combine.
  9. Serve immediately.
Hearth and Honey http://hearthandhoney.com/