BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette

Main dish | July 31, 2015 | By

BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette
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Ingredients
  1. 2 chicken breasts, cut into 1½ inch pieces
  2. 4 tablespoons of your favorite BBQ sauce, or homemade BBQ sauce, divided
  3. 1 tablespoon honey
  4. Sea salt
  5. 4 cups spinach leaves
  6. A few handfuls of cherry tomatoes
  7. ¼ cup mint leaves, lightly packed
  8. ¼ cup basil leaves, lightly packed
  9. 2 tablespoons slivered almonds
  10. 2 tablespoons goat cheese (optional)
  11. Sliced radishes, raspberries and edible flowers, for garnish (optional)
For the raspberry basil vinaigrette
  1. 1 cup fresh or frozen and thawed raspberries
  2. ⅓ cup cold water
  3. 2 tablespoons basil leaves, packed (if you have a high-powered blender you can leave the stems on)
  4. 2 tablespoons honey
  5. 1 tablespoon neutral flavored oil (such as extra virgin olive oil etc)
  6. 1 tablespoon balsamic vinegar
Instructions
  1. Preheat your BBQ to medium high. Oil the grate well.
  2. Toss the chicken chunks with 2 tablespoons of the BBQ sauce and honey and pop them on the BBQ. Grill them until dark grill marks appear and no pink remains in the middle, about 10 minutes, turning a few times. Brush them with the remaining 2 tablespoons of BBQ sauce and sprinkle them with some sea salt.
  3. While the chicken is cooking prepare the salad dressing. Put all the salad dressing ingredients in a blender and blend on high until smooth.
  4. Fill 2 bowls (or a small platter) with spinach leaves. Top with the BBQ chicken, tomatoes, mint and basil leaves, slivered almonds, goat cheese and garnishes. Drizzle with the dressing and serve immediately.
Notes
  1. The dressing and BBQ chicken can be made up to 2 days in advance.
Hearth and Honey http://hearthandhoney.com/

Banana Chia Seed Breakfast Custards

Breakfast | July 31, 2015 | By

Banana Chia Seed Breakfast Custards
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Ingredients
  1. 1 13.5oz can of coconut milk
  2. 2 egg yolks
  3. 1 banana, sliced
  4. 4-5 dates
  5. 1 tablespoon vanilla
  6. 2 teaspoons cinnamon
  7. 1/4 teaspoon salt
  8. 1/4 cup chia seeds
  9. banana slices and toasted walnuts for serving
Instructions
  1. Pour the coconut milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the coconut milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly, do not boil.
  2. Pour the hot liquid into a blender and add the banana, dates, vanilla, cinnamon, and salt. Blend on high speed to combine for 2-3 minutes, until very smooth. Add the chia seeds and pulse to evenly combine. Pour the mixture into 4 small jars or bowls.
  3. Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts. Enjoy!
Hearth and Honey http://hearthandhoney.com/

Pork Chops With Apples and Onions and Sauteed Greens

Main dish | July 30, 2015 | By

Pork Chops With Apples and Onions and Sauteed Greens
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Ingredients
  1. 6 bone in pork chops, chops approximately ¾” thick
  2. 2 Tbs Sage Pork Rub, (see below)
  3. 3 Tbs grass fed pasture raised, organic butter (or ghee, olive oil, or bacon grease)
  4. 2 large sweet onions
  5. 2 granny smith apples
  6. ½ cup chicken broth
  7. 2 Tbs fresh sage leaves chopped
  8. 2 tsp apple cider vinegar
  9. 1 tsp real maple syrup
For the Sage Pork Rub
  1. 3 tsp rubbed sage
  2. 2 tsp kosher salt
  3. 1 tsp paprika
  4. 1 tsp ground black pepper
  5. 1 tsp onion powder
  6. ½ tsp garlic powder
  7. ¼ tsp ground ginger
Side Dish
  1. 1-2 cups of sauteed greens (spinach, kale or collard greens)
Instructions
  1. To release the sage flavors, break the dried leaves up with a mortar and pestle, (you could also use the back of a spoon in a bowl). Stir together the dried sage leaves, kosher salt, paprika, ground black pepper, onion powder, garlic powder, and ground ginger. (I know the ginger may sound a bit weird in this flavor pallet, but trust me, it works.)
  2. Wash chops and pat dry with paper towels.
  3. At least ten minutes, and up to 24 hours before cooking, season the pork chops with the sage pork rub. Add ½ tsp. of sage-rub per side, and rub them all over, (it is a rub after all!)
  4. Allow chops to come to room temperature.
  5. Meanwhile, core and slice the granny smith apples, halve and slice the onions, and chop the fresh sage.
  6. Heat a wide heavy pan over medium-high heat. Brown chops in 1 Tbs butter, making sure they do not touch each other, (not more than 3 chops at a time in the pan). For ¾” chops, brown for 2 & ½ minutes, per side. Remove the chops to a 200-degree oven to keep warm.
  7. Lower burner temp to medium-low, and add 1Tbs butter. Sauté onions until they begin to soften, about 3 minutes.
  8. Add apple slices and sauté another 3 min, until they begin to soften and caramelize.
  9. Raise heat to medium. Add chicken broth, maple syrup, apple cider vinegar, chopped fresh sage, and 1 more Tbs of butter to the pan. Stir to combine. Bring to a boil, and then lower to simmer for 3 to 4 minutes, to reduce. Add additional chicken broth if necessary.
  10. Season to taste with salt and pepper.
  11. Add chops back to the pan and toss to coat chops in pan juices.
  12. Serve chops topped with apples and onions.
  13. Serve with sautéed dark leafy greens, such as kale, spinach, or collard greens.
Hearth and Honey http://hearthandhoney.com/

Grain-Free Strawberries ‘n Cream Porridge

Breakfast | July 29, 2015 | By

Grain-Free Strawberries 'n Cream Porridge
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Ingredients
  1. 1 1/2 cups milk of choice (dairy milk, coconut milk or almond milk)
  2. 6 Tablespoons coconut flour
  3. 2 eggs
  4. 1/8 teaspoon salt
  5. 1 Tablespoon pure maple syrup or honey
  6. 1 Tablespoon coconut oil or ghee butter
  7. 1/2 - 2/3 cup chopped strawberries (about 4 or 5 medium berries)
Instructions
  1. In a small saucepan whisk together the first 6 ingredients. Bring to a boil over medium heat, stirring constantly. Boil and stir about 3 minutes until thick and creamy. Stir in strawberries. Serve warm.
Hearth and Honey http://hearthandhoney.com/

Rosemary Mustard Grilled Chicken and Green Beans

Main dish | July 29, 2015 | By

Rosemary Mustard Grilled Chicken and Green Beans
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Ingredients
  1. 8 small boneless, skinless chicken breasts (can be made from cutting larger breasts into smaller ones)
  2. 1 cup of green beans for side dish, cooked how you like
Marinade Ingredients
  1. 1/2 cup Dijon mustard (or mustard of your choice)
  2. 1/4 cup fresh lemon juice
  3. 2/3 cup good quality extra virgin olive oil
  4. 2 tsp. garlic powder or minced fresh garlic (fresh is best)
  5. 2 T crumbled dried rosemary (see below) or 3 - 4 T minced fresh rosemary
  6. 1 tsp. coarse ground black pepper
  7. 1 T Spike Seasoning (optional, but recommended, or use any good all-purpose seasoning if you don't have spike)
  8. 1 tsp. celery seed (optional)
Instructions
  1. (To crumble rosemary, put the desired amount into a small ziploc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)
  2. Trim all fat undesirable parts from chicken breasts, then make small slits going crosswise down the length of each piece of chicken. This is to help the marinade penetrate the meat and make it so the chicken cooks more evenly. Be careful not to cut too far into the chicken. Put chicken and marinade into large ziploc bag and let marinate in the refrigerator at least 6 hours or all day.
  3. When you're ready to cook, take chicken out of the fridge and let it come to room temperature. Make sure your grill is clean and spray or brush with oil or grilling spray, then preheat grill to medium-high heat. (Sometimes I use a paper towel dipped in olive oil to rub oil on the grill again immediately before I put the chicken on. Try that if you have a problem with meat sticking on the grill.)
  4. Lay chicken on the preheated grill at an angle to grill grates and cook 3-4 minutes (or until you see grill marks when you lift up the edge of the chicken.) Rotate chicken going the opposite angle to the grill grates and cook 3-4 minutes more (or until you see criss-cross marks when you lift up the edge of the chicken.) Turn chicken over and cook until chicken is firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is. For the most accurate way to tell when chicken reaches the safe temperature of 165F, use an instant read meat thermometer to test chicken.
  5. You might get flare-ups if the marinade drips down when you put the chicken on the grill. I spray water on them, even though some experts say not to do that. Don't baste chicken with the reserved marinade because it contains bacteria from the raw chicken.
Hearth and Honey http://hearthandhoney.com/

Grilled Chicken with Roasted Broccoli Lemon Salad

Main dish | July 28, 2015 | By

Grilled Chicken with Roasted Broccoli Lemon Salad
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Ingredients
  1. 2 heads of broccoli
  2. 1 teaspoon olive oil
  3. ½ teaspoon sea salt
  4. ½ cup almonds
  5. ¼ cup dried cranberries or raisins
  6. 1 tablespoon chopped fresh dill
  7. 4 very thin slices of lemon, each cut into 8 tiny triangles - whatever you change about this recipe make sure you don't leave out the lemon slices. They're the best part!
  8. 2 chicken breasts
For the lemony dressing
  1. ¼ cup fresh squeezed lemon juice (from about 1 lemon)
  2. 4 teaspoons honey
  3. 1½ teaspoons dijon mustard
  4. 1 teaspoon balsamic vinegar
  5. 1 garlic clove, grated on a micro plane
  6. 2 tablespoons extra virgin olive oil
Instructions
  1. Cook 2 chicken breasts how you like (grilled or baked), can serve on the side of the broccoli salad or mixed in!
  2. Preheat your oven to broil at 420 degrees. Place the rack on the top shelf. Note: if you cannot control the temperature your oven broils at, place the rack at a lower shelf and keep a closer eye on the broccoli. Line a baking sheet with parchment paper.
  3. Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have roughly 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all the broccoli is coated in oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
  4. Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
  5. In a small bowl whisk together all of the dressing ingredients. Pour it over the broccoli and toss to coat.
  6. Serve immediately, or let it stand for up to 20 minutes.
Hearth and Honey http://hearthandhoney.com/

Sausage Stuffed Portobello’s

Main dish | July 27, 2015 | By

Sausage Stuffed Portobello's
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Ingredients
  1. 1 & ½ lbs. sweet Italian sausage (pork, turkey, or chicken)
  2. 1 sweet red bell pepper finely chopped
  3. 1 yellow onion finely chopped
  4. 5 garlic cloves minced
  5. 1 tsp dried oregano
  6. 1 tsp ground fennel
  7. ½ tsp crushed dried red pepper flakes
  8. salt and pepper to taste
  9. 2 eggs lightly beaten
  10. ½ cup grated parmesan cheese (optional)
  11. ¼ cup chopped fresh parsley
  12. ¼ cup chopped fresh basil
  13. 8 oz baby bella mushrooms finely chopped (or stems if you have them)
  14. 6 Portobello mushroom caps (approx. 4 & ½ “ wide)
Instructions
  1. Remove the sausage from it’s casing and brown it in a large deep frying pan, over medium heat. Use a spatula to break up the sausage into small pieces as it browns.
  2. Add ground fennel, dried oregano and red pepper flakes.
  3. While the sausage is browning, finely chop one red bell pepper and add it to the sausage. Stir for about two minutes.
  4. Next add chopped onion and chopped baby bella mushrooms to the mixture. Sauté over medium heat for about four minutes until the onions begin to soften and turn translucent, and the mushrooms loose most of their liquid.
  5. Add minced garlic and sauté for about a minute, until it becomes fragrant.
  6. Add salt and pepper to taste, keeping in mind that if you are using Parmesan, it will also add salt.
  7. Transfer the sausage mixture to a large mixing bowl to cool, (unless you want a sausage omelet, you will want to get the temperature down a bit before adding the eggs.)
  8. Preheat oven to 400 degrees.
  9. Meanwhile, clean the portabellas with a damp paper towel, by wiping off any visible soil. Then using a spoon, scrape out the gills and remove any remaining stems.
  10. Brush the tops of the caps with olive oil and then flip them onto their backs. They are ready to fill!
  11. Add the chopped parsley, basil, and eggs to the sausage mixture. If you eat dairy, you can add grated Parmesan or Pecorino Romano cheese at this time.
  12. Stir the stuffing mixture well, and evenly divide it among the mushroom caps. Then pack it down into the caps.
  13. Place the caps on a parchment lined baking sheet and bake in a 400 degree oven for 15 minutes, or until the portabellas soften and the stuffing is heated through, and beginning to brown.
Hearth and Honey http://hearthandhoney.com/

Quick and Easy Grain Free/Nut Free Porridge

Breakfast | July 27, 2015 | By

Quick and Easy Grain Free/Nut Free Porridge
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Ingredients
  1. 1 medium banana, mashed
  2. 3/4 cup egg whites (save the yolks for tomorrow)
  3. 1/2 cup almond milk or coconut milk
  4. 2 tbsp ground golden flax seed
  5. 1 tsp vanilla extract
  6. 1/2 tsp ground cinnamon
  7. pinch of salt
  8. 2 tbsp almond butter (optional)
  9. 2 tsp grass fed ghee or butter (optional but really makes it delicious)
  10. Other Optional Additives: 2 tsp hemp hearts, honey, berries, diced fruits, raisins etc.
Instructions
  1. In a small bowl, mix the banana, egg whites, milk, and flax. You can use a stick blender here for a better consistency or a whisk, but watch for lumps. Save the yolks in a container for tomorrow.
  2. Pour the mixture into a small saucepan and add the remaining ingredients (except for the butter and almond butter).
  3. Over medium high heat, whisk the porridge continuously for 5-8 minutes. The porridge should become creamy and somewhat lumpy (kind of the consistency of Cream of Wheat cereal).
  4. Stir in the other optional ingredients of your choice and serve.
Hearth and Honey http://hearthandhoney.com/

Orange Raspberry Muffins

Breakfast, Desserts | July 4, 2015 | By

Orange Raspberry Muffins
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For the muffins
  1. 2 cups (176 g) Almond Flour
  2. ¼ tsp Baking Soda
  3. ¼ tsp Sea Salt
  4. 4 Eggs
  5. ¼ cup (60 g) Palm Shortening, melted
  6. 1/3 cup (79 mL) Honey
  7. 1 tsp (5 mL) Vanilla Extract
  8. Zest and juice of 1 Orange
  9. 6 oz (170 g) Raspberries, fresh or frozen
For the topping
  1. ¼ cup (46 g) Palm Shortening
  2. ¼ cup (50 g) Coconut Sugar
  3. ½ cup (44 g) Almond Flour
Instructions
  1. Preheat the oven to 350 F (176 C) and line a 12-cup muffin tin with wrappers.
  2. In a medium bowl, combine the almond flour, baking soda, sea salt, and orange zest.
  3. To a large bowl add the eggs, shortening, honey, vanilla extract, and orange juice. Using a hand or stand mixer, mix the wet ingredients on medium speed.
  4. Add the dry ingredients to the wet and mix until combined.
  5. Fold in the raspberries.
  6. Scoop into the prepared muffin tin.
  7. To make the topping, mix the shortening and coconut sugar in a medium bowl (I like to use the hand mixer for this, but you can do it by hand as well). Then add the almond flour and stir until incorporated. Using your hands, sprinkle the mixture over the muffins, breaking the mixture up as you go.
  8. Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Hearth and Honey http://hearthandhoney.com/

Strawberry Kiwi Acia Bowls

Breakfast | July 1, 2015 | By

Strawberry Kiwi Acia Bowls
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Ingredients
  1. 1 large ripe banana
  2. ½ cup light coconut milk
  3. 1 cup frozen blueberries
  4. 3 tablespoons açaí powder*
For Serving
  1. 1 ripe kiwi, peeled and sliced
  2. 2 large ripe strawberries, chopped
  3. 2 raw walnut halves, chopped
  4. Full-fat coconut milk
  5. Chia Seeds
Instructions
  1. Add the banana, coconut milk, blueberries, and açaí powder to a high-powered blender. Blend until smooth. Pour into a bowl and serve with chopped strawberries, kiwi, walnuts, and a drizzle of full-fat coconut milk and chia seeds.
  2. Notes
  3. *You can replace the acai powder and blueberries with 1 3.5-ounce packet Sambazon pure acai berries, thawed slightly.
Hearth and Honey http://hearthandhoney.com/