Archive for July 28, 2013

Date Candy

Ingredients:

  • 12 Medjool dates
  • Almond or peanut butter, tsp per date
  • 1/4 cup coconut oil melted
  • 1/4 cup raw cacao
  • 2 Tbsp agave or yacon syrup

Instructions:

  1. Carefully slice down the center of the dates to remove the pits and open a cavity to hold the almond butter.
  2. Fill the center of the date with your nut butter. Place the prepared dates in the refrigerator to cool for approximately 30 minutes.
  3. Melt the coconut oil over low heat.
  4. Pour oil into a bowl and mix in the cacao and syrup. Allow to cool slightly, do not refrigerate.
  5. Coat them in the chocolate mixture. Place on parchment paper and return to fridge to set.

 

 

Almond Flax Crusted Chicken

SKMar5

Almond Flax Crusted Chicken
Enjoy this crispy chicken without the grease and fat!
Recipe type: Main
Serves: 4
Ingredients
  • 4 (4-6oz.) boneless skinless chicken breasts
  • 1 cup almonds
  • 3 tbsp ground flax meal
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • ¾ tsp fresh rosemary
  • 1 tsp lemon juice
  • 2 cloves garlic
  • ¼ tsp paprika
  • 2 tbsp Dijon mustard
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Grind up your almonds using a food processor or Magic Bullet.
  3. Combine your almond substance, flax, and salt in a small bowl and stir together.
  4. Mince your garlic and rosemary.
  5. Using a medium bowl, add in your oil, lemon juice, mustard, garlic, and herbs and spices and thoroughly mix. Then place your chicken breasts in the mixture until they’re coated evenly and put on a baking sheet.
  6. Sprinkle your almond-flax mixture over your chicken on each side.
  7. Bake for 25 to 30 minutes until crispy.
Nutrition Information
Serving size: 1 piece Calories: 309 Fat: 18.3g Saturated fat: 2.4g Trans fat: 0g Carbohydrates: 8.0g Sugar: 1.1g Sodium: 399mg Fiber: 4.9g Protein: 32.7g Cholesterol: 65mg

 

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