Blueberry Chicken Salad with Maple Vinaigrette

Main dish | August 21, 2015 | By

Blueberry Chicken Salad with Maple Vinaigrette
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Ingredients
  1. Salad
  2. 2-3 cups of pre-cooked shredded turkey or chicken
  3. 6 cups of chopped romaine
  4. 2 apples, chopped small
  5. 1/4 cup of blueberries
  6. 1/2 cup of slivered almonds
  7. 8 strips of bacon – cooked and crumbled
  8. Vinaigrette
  9. 1/4 cup pure maple syrup
  10. 2 tbs balsamic vinegar
  11. 1/2 tsp Dijon mustard
  12. 1/4 tsp salt
  13. 1/4 tsp pepper
  14. 1/4 cup extra virgin olive oil
Instructions
  1. Mix maple vinaigrette ingredients together, adding oil last
  2. Whisk until thoroughly blended
  3. Combine salad ingredients and toss with vinaigrette
  4. Divide among four bowls and serve
Hearth and Honey http://hearthandhoney.com/

Chicken Salad & Sesame Lime Dressing

Main dish | August 19, 2015 | By

Chicken Salad & Sesame Lime Dressing
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Ingredients
  1. 1/2 cup oil – Such as avocado, walnut, or olive oil
  2. 1/3 cup plus a tablespoon more of fresh lime juice
  3. 2 tsp sesame oil
  4. 2 tsp raw honey
  5. 1 red chili pepper – such as jalapeno, chopped small
  6. salt and pepper to taste
  7. Whisk above ingredients together. I usually make a little extra dressing to mix in with the shredded chicken before I make the salad. I gives it great flavor.
Salad
  1. 1/4 head shredded green cabbage
  2. 1/4 head shredded red cabbage
  3. 1 small head of romaine – about 2 cups
  4. 1/2 cup chopped cilantro – leaves only (Optional)
  5. 2 carrots – grated
  6. 1 or 2 tomatoes – chopped
  7. 2 avocados – chopped
  8. 2-3 cups of shredded chicken
Instructions
  1. Toss all salad ingredients in a bowl with chicken
  2. Add dressing as desired
  3. Sprinkle with sesame seeds
  4. Enjoy!
Hearth and Honey http://hearthandhoney.com/

Berry Delicious Chicken Salad

Main dish | August 18, 2015 | By

Berry Delicious Chicken Salad
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Ingredients
  1. 1 cup sliced strawberries
  2. ½ cup blackberries
  3. 1 nectarine or peach – cut into pieces
  4. 1 avocado
  5. 4-6 slices cooked bacon
  6. 2 chicken breasts (depending on how much you like in your salad)
  7. 4 cups salad mixed greens – whatever kind you like.
  8. Vinaigrette
  9. ¾ or 1 cup strawberries
  10. 1 tbs coconut vinegar (you can use apple cider if you don't have coconut vinegar)
  11. 1 tbs raw honey
  12. 1/8 tsp salt
  13. 1/4 tsp pepper
  14. 1/4 cup extra virgin olive oil
  15. Honey Mustard Sauce
  16. 5 tbs raw honey or pure maple syrup
  17. 2 tbs organic Dijon mustard
  18. 1 tbs apple cider vinegar
Vinaigrette
  1. Combine berries, coconut vinegar, raw honey and salt and pepper in a blender. Next slowly add olive oil on a lower speed
  2. Stop and taste the mixture – you may want to add more honey or vinegar depending on your own personal taste
  3. Store in refrigerator until you're ready to serve your salad
Salad
  1. Grill your chicken and brush on the Honey Mustard Sauce.
  2. Cook your bacon and crumble into bacon bits.
  3. Get your salad together with the greens, chicken, strawberries, blackberries and nectarine/peach.
  4. Top with avocado, bacon and the yummy strawberry vinaigrette!
  5. Dig in and enjoy!
Hearth and Honey http://hearthandhoney.com/

Grilled Pineapple Burgers with Spicy Avocado Cream

Main dish | August 17, 2015 | By

Grilled Pineapple Burgers with Spicy Avocado Cream
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Ingredients
  1. 1lb Ground Beef
  2. 1 fresh pineapple, cored and sliced
  3. 1 yellow onion, sliced thin
  4. 1 tablespoon chipotle chili powder
  5. 2 garlic cloves, minced
  6. ½ teaspoon onion powder
  7. ½ teaspoon sea salt
  8. ½ teaspoon black pepper
  9. Lettuce for bun (Optional)
  10. For the cream
  11. 2 avocados
  12. juice of 1 lime
  13. juice of ½ lemon
  14. 1 tablespoon hot sauce (your favorite will do)
  15. 1 teaspoon chipotle chili powder
  16. 1 teaspoon olive oil
  17. pinch of salt
Instructions
  1. Now you should first slice your pineapple.
  2. Use a big knife to cut off both ends of the pineapple, then stand the pineapple up and slice the sides off. Then cut the pineapple in hamburger slices. And finish the pineapple slices off by using a smaller knife to cut out the middle and press it out. Like a donut hole.
  3. Then slice your onions.
  4. Place meat in a bowl, add seasonings and mix thoroughly. Like hard core. Get in there.
  5. Make 4 burger patties and flatten them out a bit.
  6. Place onions, burgers, and pineapple on the grill at the same time. Try not to place pineapple over direct flame because it can burn pretty easily, being sugar and all.
  7. Flip when grill marks become present, after about 5 minutes and cook about the same amount of time on the other side of until burgers are cooked to preference and pineapple is a bit charred and soft.
  8. While the ingredients are on the grill, make your avocado cream!
  9. Cut avocados in half, remove the seed, then scoop out the insides and place in your food processor.
  10. Turn food processor on and let the avocado begin to break down. After about a minute, while your food processor is still running, add the rest of the ingredients for the avocado cream and keep pureeing until smooth: about 1-2 minutes.
  11. Place a burger down, top it with pineapple, then a grilled onion, and then a dollop of avocado cream on top! You can use lettuce as a bun if desired.
Hearth and Honey http://hearthandhoney.com/

Ginger Orange Chicken with Cauliflower Rice

Main dish | August 1, 2015 | By

Ginger Orange Chicken with Cauliflower Rice
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Ingredients
  1. 1 teaspoon of healthy oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 8 bone-in chicken thighs, skinless
  3. ¼ teaspoon sea salt
  4. ¼ teaspoon fresh cracked pepper
  5. Juice from 1 naval orange, about ½ cup
  6. 2 tablespoons honey
  7. 1 tablespoon sesame oil
  8. 1 tablespoons coconut aminos
  9. ¼ teaspoon chili flakes
  10. 1 -1 "piece of ginger, grated on a micro plane or very finely minced
  11. 2 garlic cloves, grated on a micro plane or very finely minced
  12. 1 teaspoon tapioca starch or similar substitute
  13. A pinch of turmeric, for color
  14. Toasted sesame seeds, cilantro and orange wedges, to serve
For the cauliflower rice
  1. 1 teaspoon of paleo friendly oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 1 medium head of cauliflower, grated (a food processor makes quick work of this!)
  3. 1 garlic clove, very finely minced
  4. ¼ teaspoon sea salt
Instructions
  1. Heat the oil in a large frying pan over high heat. Sprinkle the chicken thighs with the sea salt and pepper and add them to the pan. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
  2. While the chicken is searing prepare the orange glaze. In a medium sized bowl whisk together the orange juice, honey, sesame oil, soy sauce, chili flakes, ginger, garlic, tapioca starch and optional turmeric.
  3. Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes. Flipping the chicken over isn't necessary for cooking it, but it does help the color develop on both sides so it looks even better.
For the cauliflower rice
  1. While the chicken is cooking prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
  2. If the cauliflower is ready before the chicken simply remove the pan from the heat and keep it covered until the chicken is done.
Hearth and Honey http://hearthandhoney.com/