Sunday, April 24, 2016

Ginger Garlic Roasted Chicken with fresh Fennel

Ginger Garlic Roasted Chicken with fresh Fennel 

Ginger Garlic Roasted Chicken with fresh Fennel
serves 4

1 five-six pound roasting chicken
2-4 Tablespoons of coconut oil
Salt and fresh ground pepper
2-3 medium sweet potatoes
2 medium onions
3-4 large garlic cloves
4 Tablespoons fresh ginger
2 Blood oranges (or regular navel)
1 head of fennel
3-4 Thai peppers (crushed red pepper if you cannot find these)
Twine to tie the legs if needed

Preheat oven to 425.

Chop it up:
"If you have never seen fennel, it kinda reminds me of the screeching plants from Harry Potter."

Chop your onions, fennel and peeled sweet potatoes and mix them together in a heavy-duty roasting pan.
Quarter the blood oranges.
Chop the thai peppers, and mince the garlic and ginger. 
*Set aside 1 Tablespoon of the ginger, 1Tablespoon of the garlic, half of the thai peppers and 3 quarters of orange.

Melt 1-2 Tablespoons of coconut oil and mix in the remaining garlic,ginger and peppers. Pour the mixture over the onion and potatoes in the roasting pan, mixing well. Place the blood oranges around the potatoes as well.

Prep the Chicken:
1. Remove the giblets and excess fat from the chicken cavity. 
2. Rinse chicken inside and out under cold running water. 
3. Dry chicken with paper towels, tuck the wing tips under the body, and set it aside. 
4. Coat the chicken with coconut oil, then sprinkle liberally with salt and pepper.
5. Stuff the cavity with the reserved ginger, garlic, thai peppers and blood orange. 
6. Fill out the cavity with a bit of the potato-fennel mixture as well, if desired. 
7. Bring the legs forward and cross them, tying them with twine or cut a slit in the skin and tuck the legs into the holes.
8. Place the chicken in the roasting pan on top of the vegetables.

Get Roasting!
Put it in the oven to roast until skin is deep golden brown and crisp, and juice runs clear when pierced with a fork  – about 2 hours.  If using a thermometer, the breast should read 180 degrees and the thigh 190 when done.

Remove the chicken from the vegetables and place it on a cutting board for about 10-15 minutes before serving so the juices can settle.

Serve with sautéed asparagus or some gluten free rolls or biscuits (yum!)

"bunny biscuit for Easter!"

Have a great day!

Here we are at the 2016 Cherry Blossom Festival in DC! 
What a fantastic war to welcome spring in the Capital region :-)

{homemade} Granola Bars

  • 2 1/2 c Rolled Oats
  • 1 c Chopped Almonds
  • 3/4 c Milled Flaxseed
  • 1/4 c Untoasted Sesame Seeds
  • 1/2 c Honey
  • 1/4 c Stevia in the Raw 
  • 4 Tbsp Coconut Oil, Softened
  • 2 tsp Pure Vanilla Extract (avoid HFCS)
  • 1 c Unsweetened Dried Cranberries
  • 1/2 c Unsweetened Dried Shredded Coconut
  • 1 tsp Cinnamon
  • 1/2 tsp Sea Salt
1. Preheat oven to 325 degrees F. Combine oats, almonds, flax and sesame seeds in a large bowl. Once combined, spread on a large baking sheet (preferably with sides so you don't lose any of your mixture in the oven or on the floor - trust me... it happened!) and pop in the oven for approximately 20 minutes to toast. Stir about every 5 minutes to prevent burning.
2. In a sauce pan, combine honey, stevia, coconut oil and vanilla. Cook on medium/high for 1-2 minute until it boils, remove and stir.  Be sure the stevia is completely melted.
3. In a large bowl, combine dried cranberries, shredded coconut, cinnamon and sea salt. Mix thoroughly.
4. Once the oat mixture is done toasting, combine with the cranberry coconut mixture.
5. Add honey mixture the dry ingredients and combine until all ingredients are wet. THIS IS VERY IMPORTANT - Just keep stirring! I used my Kitchen Aid mixer, but a wooden spoon works great for this step!
6. Using your baking sheet, lined with wax paper, gently spread the mixture evenly. Place another piece of wax paper on top so that you can press the mixture into itself, use a rolling pin if needed.

7. Place in refrigerator for at least 2 hrs to harden.
8. Using a pizza slicer, cut into 21 bars. Enjoy!
Makes 21 servings
  • Calories - 174
  • Protein - 4g
  • Fat - 10g
  • Carbs - 20g
  • Sugars - 8g
  • Sodium - 57mg
My boys love these and they are great to send with them to school as part of a healthy lunch or for snack time.

Have a great day!

Thursday, April 14, 2016

Pumpkin Protein Muffins {Gluten Free }

Pumpkin Protein Muffins {Gluten Free }

1 1/2 cups almond meal flour
1/2 cup Vanilla Shaklee Life protein powder
1 tsp baking soda
1/2 tsp sea salt
Spice Blend:
1 tsp cinnamon
1/2 tsp cardomom
1/2 tsp ginger
1/2 tsp cacao powder
1/4 tsp cloves
1/4 tsp allspice
1 cup pumpkin puree
3 eggs
1/4 cup avocado oil (you can also use grapeseed or olive oil)
1/2 cup honey
1/4 cup 70% dark chocolate pieces
1/4 cup walnuts
2 T unsweetened coconut flakes
3 T hemp seeds

Preheat oven to 350.
1. Measure all the dry ingredients, including the spice blend into the bowl and mix together.
2. Add in the pumpkin and eggs, and whisk well.
3. Measure grapeseed oil and honey and beat in.
4. Line muffin tins with foil cups, or grease with cooking oil or use silicone cups.
5. Evenly distribute batter. In 12 regular sized muffin cups, you can fill them about 3/4 of the way full.

6. Mix the topping and measure about a tablespoon onto each muffin.

Please let me know what you think,