Pork Chops With Apples and Onions and Sauteed Greens

Main dish | July 30, 2015 | By

Pork Chops With Apples and Onions and Sauteed Greens
  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)
  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
  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)
  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
  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)
  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
  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
  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
  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)
  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
  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.
  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
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
  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
  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
  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/

Apple Carrot Coleslaw

Sides | July 1, 2015 | By

Apple Carrot Coleslaw
  1. 1 small organic cabbage, finely shredded (I use half of a red and half of a green)
  2. 2 medium organic Fuji apples, peeled, cored, julienne
  3. 2 medium organic carrots, peeled, julienne
  4. 1/4 cup diced red onion
  5. 2 tbsp finely minced fresh organic parsley
  6. The Dressing
  7. 1/4 cup plain coconut milk or whole milk yogurt
  8. 1/4 cup mayo (homemade is best)
  9. 2 tbsp pure raw honey
  10. 1 1/2 tbsp raw apple cider vinegar
  11. 1/2 tbsp poppy seeds
  12. 1/2 tsp sea salt
  13. 1/4 tsp freshly ground black pepper
Prepare the Slaw
  1. Shred the cabbage, rinse and dry thoroughly. (I like to use a salad spinner for this task, but you can also place the drained cabbage on a kitchen towel and pat off excess moisture.) Place in a large bowl; set aside.
  2. Julienne the apples and carrots, and finely dice the onion and fresh parsley. Add to bowl of shredded cabbage.
  3. Prepare the poppy dressing as noted below. Then drizzle the dressing over the slaw and toss well to combine.
  4. Serve immediately, or store in frig until ready to serve. Just be sure to toss the coleslaw again, prior to serving, to evenly distribute the dressing. (I prefer to serve this coleslaw within a couple of hours of making it, as it becomes less crisp as time passes. Although, I never pass up eating it the next day – it’s especially good as a sandwich topping.)
How to Prepare the Dressing
  1. In a small bowl, whisk all the ingredients together until well blended. Add to the coleslaw as directed above.
Hearth and Honey http://hearthandhoney.com/

Roasted Caprese Chicken

Main dish | June 29, 2015 | By

Roasted Caprese Chicken
Serves 4
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.
  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/