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/

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/

Beef Pot Roast (Slow Cooker Meal)

Main dish | May 17, 2015 | By

Beef Pot Roast
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Ingredients
  1. 2 tablespoons beef tallow or coconut oil
  2. 1 pound beef - pot roast, rump roast, or chuck shoulder
  3. 2 medium onions, yellow, sliced
  4. 3 medium carrots, quartered
  5. 2 medium celery stalks
  6. 4 cloves garlic, minced
  7. 1/2 teaspoon black pepper
  8. 1 whole bay leaf
  9. 1 tablespoon thyme
  10. 1/2 teaspoon oregano
  11. 1 teaspoon sea salt
  12. 3 cups water
  13. 2 red potatoes, quartered (Optional)
Instructions
  1. Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl.
  2. Rub mixture into meat on all sides of roast.
  3. Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. Add 2 tablespoons tallow when hot.
  4. Immediately sear all sides of the roast and set aside.
  5. Wash and prepare vegetables.
  6. Put roast in crock pot, add vegetables, garlic, bay leaf and water, and cook on high until tender (6-7 hours).
Hearth and Honey http://hearthandhoney.com/

Grilled Rosemary Bacon Chicken

Main dish | May 16, 2015 | By

Grilled Rosemary Bacon Chicken
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Ingredients
  1. 4 teaspoons garlic powder
  2. 1 pound chicken breasts, boneless, skinless
  3. 1/2 teaspoon sea salt
  4. 1/4 teaspoon black pepper, freshly ground
  5. 4 tablespoons rosemary, fresh
  6. 4 slices bacon
Instructions
  1. Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat on the stove or oven).
  2. Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.
  3. Lay one rosemary sprig on top of each chicken breast and wrap one slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
  4. Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle.
Hearth and Honey http://hearthandhoney.com/

Chicken Primavera Bowl

Main dish | May 15, 2015 | By

Chicken Primavera Bowl
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Ingredients
  1. 4 chicken breasts, boneless skinless (4-6 oz per breast)
  2. 1/2 teaspoon sea salt
  3. 1/4 teaspoon black pepper, freshly ground
  4. 2 tablespoons olive oil, extra virgin
  5. 4 medium garlic cloves, minced
  6. 1 medium onion, red, thinly sliced
  7. 1 medium bell pepper, red, seeds removed and sliced
  8. 1 medium bell pepper, yellow, seeds removed and sliced
  9. 1 medium zucchini, trimmed and thinly sliced
  10. 3 cups spinach, baby, or shredded kale
  11. 2 tablespoons parsley, fresh, chopped
  12. 1 medium lemon, juiced, (about 2 tablespoons)
Instructions
  1. Pre-heat oven to 350 F.
  2. Season chicken with sea salt and freshly ground black pepper.
  3. Place chicken breasts on a non-stick baking sheet and roast in the oven for 15 to 18 minutes, or until the internal temperature reaches 165 F.
  4. In the meantime, heat a large skillet over medium heat. Add olive oil when pan is hot.
  5. Add garlic and cook for about 1 minute, stirring frequently.
  6. Add onions, peppers, and zucchini and cook for another 3 to 5 minutes, or until slightly soft, but still crisp tender.
  7. When chicken is fully cooked, carefully remove it from the oven. Place on a cutting board, roughly chop and add to the vegetable mixture.
  8. Add spinach and parsley and stir with a wooden spoon just until wilted.
  9. Add salt and pepper if needed. Drizzle lemon juice over top to serve.
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/

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/

Customized Cauliflower Pizza

Main dish | May 2, 2015 | By

Customized Cauliflower Pizza
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Crust Ingredients
  1. 1 large head cauliflower
  2. 2 eggs
  3. 2-3 tablespoons of nutritional yeast
  4. 1 tablespoon of coconut flour or almond flour
  5. 1 tablespoon chia seeds (optional - ground or whole)
  6. 1 garlic clove, minced
  7. 1 teaspoon sea salt
  8. ½ teaspoon dried basil
  9. ½ teaspoon dried oregano
  10. fresh ground black pepper
  11. Toppings: (Pick 1 or more of each ingredient type, your choice but you should have 1 of each type.)
  12. Sauce - (The healthiest pizza or marinara sauce you can find if you’re buying premade)
  13. Greens - shredded arugula, spinach, kale, sprouts, chard
  14. Veggies - onions, bell peppers, tomatoes, mushrooms, broccoli, artichokes, asparagus, olives, zucchini, eggplant, snow peas, green beans, avocado, carrot, jalapenos, capers
  15. Proteins - ham, chicken, bacon, beef, sausage, pepperoni, sardines, organic tofu, egg
  16. Optional Extra Toppings: (You may have these as well if you wish.)
  17. Sweets - pineapple, sun-dried tomatoes, peaches, pears
  18. Spices - fresh garlic, red pepper flakes, shallots
  19. Herbs - fresh basil, cilantro, parsley, rosemary, thyme, chives
  20. Cheese - nutritional yeast flakes or vegan mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces, place into a blender and blend until pureed (it doesn't have to be perfectly smooth).
  3. Lightly steam cauliflower for 3-5 minutes or until slightly soft, puree again to help smooth. (You have an option of leaving this a bit chunky or smooth if you prefer)
  4. Place the lightly steamed cauliflower into a nut-milk bag//cheesecloth//paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.
  5. Let the cauliflower sit within the nut-milk//cheesecloth//paper towel for about 5 minutes, returning to squeeze any further water.
  6. Discard the cauliflower liquid.
  7. The end result will resemble a firm puree.
  8. Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
  9. Spread the "dough" into either 1 large pizza shape or 2 small pizza rounds on a lightly greased pizza pan or cooking sheet.
  10. Avoid spreading the "dough" too thin as the moisture will cause it the crack and pull away from rest of the dough, I like leaving mine about ½ inch thick.
  11. Bake at 350 degrees for about 20-25 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking.
  12. Take out of the oven and top with your favorite toppings.
  13. Bake for another 10-15 minutes at 400 degrees or until everything on the top has warmed and melted.
Hearth and Honey http://hearthandhoney.com/