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Cinnamon apple butter cups

13 Dec

chopped green apples
Disclaimer: I am 12 days into my sugar detox so these taste awesome to me, but might not be a typical sweet treat for anyone else…

These are perfect after dinner treats that taste slightly sweet from the apples and like a treat because of the coconut oil and butter mixed. If you would like them a little sweeter then maybe use different apples and sprinkle with a little coconut sugar or mix honey into the coconut butter mixture. But these are great as they are to me!

Ingredients:
* 1 1/2 green apples
* 1/4 cup coconut oil
* 1/2 cup coconut butter
* Tbls of cinnamon — or more!

Directions:

1. Put the coconut oil and coconut butter in a bowl and microwave for about 40 seconds. Stir with a spoon so the two are combined.

2. Cut your apples into small chunks (I skinned my apples but not necessary)

3. Add about 1 Tbls of coconut oil to a pan and then add your apples and cinnamon. Cook until they are nice and soft.

4. Add your apples to the coconut mixture and stir around. Add a little more cinnamon.

5. Line a muffin pan with your cupcake liners. Spoon in your mixture. You can put one spoonful in and make about 10 or you can make them nice and full and it will make about 6. Put them in the fridge for about an hour and enjoy!

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Posted by on December 13, 2013 in Desserts, Sugar Detox approved!

 

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Thai Spiced Chicken with Coconut Cream Swiss Chard

11 Dec

So I spent these past 4 days at my parents house and oh how I love spending time with my family and the much needed rest and relaxation. They also know when I come down, get ready to try out some dinners! I am currently day 11 of my 21 day sugar detox so my recipes needed to be super clean. Not so much fun for my 5 year old niece. She tried my apple cinnamon treats, took one bit and said, “the apples are too sour and the top tastes like dirt!!” You really have to love the honesty of a child. (Because I am sure Joe has thought the same thing a time or two about my sugar detox desserts!!)

Another perk is the my dad is an incredible painter and artist and the local grocery store (Wolfs Market) commissioned him to do a beautiful piece in their store. In return he has a HEFTY tab there! So for all those cooks out there, dinners are great to make- but paying for all those spices and meats adds up! Well, heading to parents house- they are FREE! So they enjoy delicious meals and I enjoy not paying for groceries!

This dish I made the last night and it was by far one of the best I have made in a while. I was just looking through the Zite Ap on my Ipad and this one jumped out at me. I don’t remember who posted it or I would have given props, but its really good.

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp sesame seeds
  • 2 Tbls coriander
  • 1 1/2 Tbls onion powder
  • 1 1/2 Tbls garlic powder
  • 1 Tbls Ground Hot Thai Red chili powder (Cayanne pepper if you cannot find Thai spice)
  • 1 Tbls Cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 cups chopped Swiss Chard (The more the better in my opinion since it wilts so much)
  • 2 Tbls tomato paste
  • 3/4 cup coconut milk
  • 1 lemon to squeeze on top of chicken after cooked

Directions:

  1. In a small bowl, combine all of the spices, salt & pepper together. Coat your chickens on both sides with the spice mixture. (Make sure to leave enough for about 2 tsp to season the sauce)
  2. Heat a large skillet with the olive oil and place your chicken’s in for about 5 minutes on each side. They should be nice and cooked on both sides. After they are done, I transferred them to a baking dish and put in the oven at 400 while I made the swiss chard. One, to keep the chicken warm and two, to make sure the center of the chicken is completely cooked. Depending on the size of the chickens you may need to leave in for about 15 minutes.
  3. Add the cut Swiss Chard into the pan you cooked your chicken in and let that start to soften. Once the chard is soft you will add the tomato paste and 2 tsp of the spice mixture. Let the chard cook with the tomato paste and spices for about 5 minutes until they are combined well. Add the coconut milk and mix until a nice creamy texture.
  4. To serve, take the chicken out of the oven. Add a scoop of the coconut cream chard to your plate and top with a chicken breast. Squeeze lemon over your chicken and serve. Enjoy!!

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Posted by on December 11, 2013 in Chicken, Dinner

 

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Cinnamon apple waffles

05 Dec

Who says eating healthy is boring? Well I pulled out this waffle maker that I bought last year at Macy’s for their Black Friday sale, and I think I used it once in a year! But it was $10! How do you NOT buy it?

I have messed up so many pancake recipes in the past I figured as long as the batter is thick enough, I think this will work. It did and it was great!

This recipe is made one full size waffle and one mini one, so you would need to add just a bit more if you were making 2. Probably another egg and tsp of coconut flour.

Ingredients:
* 1 banana (green tipped if your doing the sugar detox like I am)
* 3 eggs
* 2 tablespoons coconut flour
* 1 tsp cinnamon
* pinch of baking soda and pinch of salt
* 1 green apple
* 1 tsp pumpkin pie seasoning (or just cinnamon)

Directions:
1. Cut your apple into small pieces (no skin) and put in a small baking dish. Add the cinnamon and mix around. Bake this for about 10-15 minutes until soft.
2. While your apples are baking, put all other ingredients into a small food processor or bullet and mix until creamy. If its too liquidy, just add a little more coconut flour.
3. Pour batter into waffle maker!

I topped my waffles with a little warmed up coconut butter and then the apples. Perfect breakfast that’s super healthy and looks beautiful!

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Posted by on December 5, 2013 in Breakfast, Sugar Detox approved!

 

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Almond Butter Cups – Sugar detox approved!

05 Dec

Here is another treat from the 21 day sugar detox book. I pretty much stuck close to the recipe, just added one extra tablespoon of almond butter to the ‘chocolate’ shell mixture.

What’s nice about these is they act like a treat and you feel like you are eating a Reese’s peanut butter cup, but they really aren’t that sweet. Think super dark chocolate with a hint of almond butter. And because of this you really don’t want to have more than one! Which is great, because if your anything like me – one is never enough!

There are two parts to this, the shell and the filling. Both really easy. If you have a regular muffin pan with liners, they make 6 but if you have a mini one, they make about 12.

Shell ingredients:
* 1/4 cup melted coconut oil
* 1/4 cup coconut butter (I have a super easy recipe on how to make coconut butter on this blog if you don’t feel like spending $10 on a jar!)
* 1/2 cup unsweetened cocoa powder
* 1 tablespoon almond butter
* 1/2 tsp vanilla extract
Pinch of salt
Pinch of cinnamon

Filling ingredients:
3 tablespoons almond butter (or other nut butter but make sure there is no added sugar)
1 tablespoon coconut oil

Directions:

Line your muffin pan with parchment liners.

Make sure your coconut oil and coconut butter are melted and add to a small bowl. Mix in the cocoa powder and spoon of almond butter until super smooth and creamy. Spoon about 1 small spoonful into each cup so the bottom is completely covered. Place in the freezer for about 10-15 minutes to set.

For the filling- mix the almond butter with melted coconut oil until smooth.

After the shells are hardened spoon about a teaspoon of the almond butter mixture into each cup. Mine were pretty liquidy so I put them back into the freezer to harden before I put the top layer on them. After they are nice and firm, spoon the remainder of the shell mixture on top. Freeze or refrigerate and enjoy as an after dinner treat!

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Posted by on December 5, 2013 in Desserts

 

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Chicken with Artichokes and Olives

04 Dec

I found this recipe in the new 21 Day Sugar Detox book. I finally broke down and bought the actual book instead of googling recipes or looking for them on Instagram. Great book too! There are two books I guess, one that has all the info about the sugar detox, what food is okay- what food isn’t- and how you will be feeling each day, what sugar is in, what it does to you, etc.. Then a ton of recipes. There is another one that is coming out this month that is JUST recipes. I will probably break down and buy that one too.

So I have to say, if you haven’t tried doing a sugar detox its a great way to jump start your tastebuds. All of a sudden foods that don’t normally taste sweet start tasting really sweet and you begin to wonder if they are allowed! Like avocado’s. Or butternut squash, now that just tastes like candy after a few days on this!

Anyhow, this recipe is really yummy and has some of my favorite items- artichokes and olives! Easy prep, easy bake, and just make sure you don’t spill the turmeric or sauce on the counter or you will be scrubbing bright yellow stains away for days.

Ingredients:
* 4 Tbsp Ghee or unsalted butter, divided (Kerrygold butter is great!)
* 4 cups of canned artichoke hearts (I used one can and one jar of marinated artichoke hearts)
* 1 cup pitted olives (Mix of green and kalamata. I liked the kalamata better to be honest)
* 1/2 cup olive juice from your olive jar
* 6-8 organic chicken thighs (Trader joes has a great pack of organic thighs that don’t break the bank!)
* 2 tsp ground turmeric
* 1 tsp cumin (I put more in, but I LOVE cumin in anything)
* 2 tsp garlic powder
* 1 tsp turmeric
* 1 tsp ground coriander
* 1/4 tsp sea salt
* 1/4 tsp black pepper
* 1 lemon
* 1 tsp red chili flakes (If you like a little spice)

Directions: (Preheat oven to 425)
1. Grease a casserole dish with 2 tbls of ghee or butter. Then place the artichoke hearts, olives, and olive juice inside the dish. Place the chicken thighs on top. I cleaned them and sliced off any fat there was on them. You can also use chicken breasts too if you like.
2. In a small mixing bowl, combine all the spices together. Sprinkle the mixture over your chicken. I sprinkled on one side and then turned it over and sprinkled the other side so it was completely coated. If there is any left, distribute the rest over the artichokes.
3. Cut the lemon in half and then into small slices and place a slice on top of each chicken. Squeeze the other half of the lemon into the dish. Sprinkle with chili flakes if you add those.
4. Cover the dish with tin foil and bake for about 20 minutes. Remove the foil and bake for an additional 20 minutes to make sure the chicken is cooked throughout.
5. Serve with some steamed asparagus or any other green veggie!

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Posted by on December 4, 2013 in Chicken, Dinner, Sugar Detox approved!

 

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