I made these several times last year and they were a big hit. Very simple to make and extremely delicious.

Chocolate Covered Manderin Oranges

Mandarin oranges
Semi-sweet chocolate or dark chocolate chips
Sea salt

Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges. In a microwave safe bowl, melt chocolate chips. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle a few grains of salt onto the chocolate covered side.  Refrigerate until chocolate has hardened. Enjoy!

This is a great recipe from Real Food Forager! I only made a couple of tweaks…I made them as muffins instead of bars and I added pecans. I didn’t measure the pecans and blueberries, but listed the approximately amounts.

Coconut Banana Blueberry Muffins

4 ripe bananas
7 eggs
4 Tablespoon coconut oil, melted
2 Tablespoon raw honey
2 teaspoon vanilla
1 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup blueberries
1 cup pecans

Using a food processor , puree the bananas. Add the 7 eggs and process. Add the honey, oil and vanilla and process. Add the coconut flour, baking soda and salt and process until smooth.

Pour into a muffin tin, lined with silicon cups.

Bake at 350 degrees for 40 minutes.

Makes 16 muffins.

Smoked Chicken Salad

1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 oak smoked chicken breasts, chopped
1-1/4 cups seedless red grapes, halved
1/2 cup pecans, chopped
1/2 cup celery, chopped
1/4 cup chopped sweet onion

Serve with crackers, chips or as a sandwich.

Italian Guacamole

A coworker gifted me a ton of fresh basil from his garden, so I’ve been making pesto brown rice, basil hummus and now basil guacamole.  I found this amazing recipe from Gimme Some Oven.  Really good!

Italian Guacamole

3 ripe avocados, peeled and pitted
2 large cloves garlic, peeled and minced
1 jalapeno, stem and seeds removed, finely chopped (I didn’t have a jalapeno so I subbed a dash of cayenne pepper)
1 roma tomato, cored and finely chopped
1/2 cup finely chopped red onion
1 Tbsp. fresh lime juice
1/4 cup fresh basil leaves, finely chopped
1/2 tsp. coarse sea salt
pinch of coarse black pepper

Smoked Salsa

2 Roma tomatoes, halfed
1/2 white onion
1 jalapeno, halfed and seeded
1 garlic clove
1/2 cup cilantro
Juice from 1 lime

Smoke tomatoes, onion and jalapeno over cherry wood chips for 12-15 minutes.

Add all ingredients to high speed blender and pulse until desired consistency is reached.

2 teaspoons canola oil
1/2 cup minced onion
3 garlic cloves, thinly sliced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
1 tablespoon fish sauce
2 teaspoons agave nectar
2 teaspoons tamari
1 1/4 teaspoons chile paste with garlic
1 teaspoon water
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/3 cup sliced Thai basil leaves
Cooked brown rice

Heat a wok over medium-high heat. Add oil and swirl to coat. Add onion and garlic and cook for 30 seconds. Add chicken and cook until chicken is done. Combine fish sauce and the next 6 ingredients (through salt) in a small bowl and mix well. Add fish sauce mixture to wok and cook until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil.  Serve with brown rice.

Basil Pasta

Gluten free penne pasta
1/2 cup olive oil
6 garlic cloves
1/2 cup fresh basil, chopped

While the pasta is cooking, heat the oil and garlic over medium heat until the garlic begins to turn pale gold. Remove from heat.

Drain the pasta and combine with the sauce in a separate bowl and toss until coated. Add basil, salt and pepper.  Mix well.

This is a simple, but yummy dish.  It would also be really good with shrimp.


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