Chocolate Energy Balls

Like a LARABAR

Chocolate Brownie Bites    Prep time 10 mins Total time 10 mins   
Ingredients 1 cup raw Almonds 
1-1/2 cups pitted Medjool Dates (approximately 10-11 dates) 
3-1/2 Tbsp Cocoa Powder (try to use the good stuff) 
4 Tbsp Shredded Unsweetened Coconut 
⅛ tsp salt 1 tsp Pure Vanilla Extract (I never measure, so pour in what makes you happy) 
Water 
Instructions Combine all ingredients (except water), in the order listed, in the bowl of a food processor. Process until mixture resembles coarse gravel. While the processor is running, add a thin stream of water, about ½ tsp, maybe less depending on the moistness of your dates. Stop the processor and check the mixture inside. If it sticks together when you smush it, then you've got the right consistency. If it's still crumbly, add more water. You don't want to add too much water because the bites will be too sticky. When you've got the right consistency, roll mixture into tablespoon-size balls. Yield varies depending on how much you eat while you're rolling them :) Store in an airtight container in the refrigerator for a week or so, if they last that long.

Read more at: http://www.ourpaleolife.com/2013/03/chocolate-brownie-bites/

Honey Lemon Chicken Pasta

Honey Lemon Chicken with Angel Hair Pasta

Lemon and honey are so good together and the dish is bright, tangy-and-sweet, and perfect for warmer weather. It’s a fast, easy recipe that the whole family will love and it’s ready in 20 minutes. I used angel hair pasta because it cooks quickly and the bite-sized chicken does too. After cooking the pasta, it's transferred into the skillet the chicken cooks in, and everything is tossed together in the honey lemon sauce the chicken simmers in. The sauce keeps the chicken moist, tender, and it's tart yet sweet enough and coats the pasta perfectly. If you're a lemon lover or a fan of easy dinners that taste like a million bucks but that are really so simple, you'll love this healthy recipe for those busy nights.

YIELD: serves 4

 

PREP TIME: 5 minutes

 

COOK TIME: about 15 minutes

 

TOTAL TIME: 20 minutes

INGREDIENTS:

Pasta

• 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)

Chicken

• 1/2 cup honey
• 1/4 cup lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• leaves from 2 or 3 sprigs of thyme, optional and to taste
• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

DIRECTIONS:

1. Pasta - Cook according to directions on box, drain, and set aside.
2. Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
5. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
6. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

Balsamic Chicken and Veggies

One Pan Balsamic Chicken and Veggies

02.18.2015

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One Pan Balsamic Chicken and Veggies

Prep Time: 10 minutes

Cook Time: 13 minutes

Yield: About 3 - 4 servings

Ingredients

• 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
• 3 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 1/8 tsp crushed red pepper flakes (more or less to taste)
• 1 1/4 lbs chicken breast tenderloins
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

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Directions

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Homemade Healthier Ranch that is the BOMB DOT COM

Ranch Sauce:

 In a blender put 2 room temp eggs ( just put them from the fridge in a bowl of really warm water and they will be ready in a couple minutes), 2 TBSP red wine vinegar, 1 tsp. each of salt, pepper, onion powder and granulated garlic (garlic powder), some dill (optional). Put blender on a low speed. SLOWLY pour 1 and 1/3 cup of light tasting olive oil (has to be "light tasting" NOT regular olive oil! I get mine at Costco) into blender, adding it to the mixture. Once it's all poured in stop the blender. Add about 1/3 cup of plain Greek yogurt. Blend up a few more seconds. Pour in a mason jar or Tupperware container and keep in the fridge. 

Thanks Ash!

Chicken Ranch Pizza

This is an EASY meal and Soooo delicious! For the Crust, I just used Costcos predone Pizza kit crust, for the sauce I made my Friend Ashley Koz AMAZZZZING Ranch Recipe and then Topped with
2 cups Mozzarella cheese, shredded
1/2 cup bacon, cooked and crumbled
1 cup chicken, cooked and shredded (I baked chicken thighs and cut into bite size chunks)
2 tomatoes, thinly sliced

Ranch Sauce:

 In a blender put 2 room temp eggs ( just put them from the fridge in a bowl of really warm water and they will be ready in a couple minutes), 2 TBSP red wine vinegar, 1 tsp. each of salt, pepper, onion powder and granulated garlic (garlic powder), some dill (optional). Put blender on a low speed. SLOWLY pour 1 and 1/3 cup of light tasting olive oil (has to be "light tasting" NOT regular olive oil! I get mine at Costco) into blender, adding it to the mixture. Once it's all poured in stop the blender. Add about 1/3 cup of plain Greek yogurt. Blend up a few more seconds. Pour in a mason jar or Tupperware container and keep in the fridge. 

IRELAND REVIEW: LOVE LOVE LOVE LOVE LOVE LOVE

Banana splits for BREAKFAST---oh yea!

My Brilliant Friend April Clerc lets her kids have Banana Splits for Breakfast (BEST MOM EVER) Heres how:

Slice open Bananas and top with TOPPINGS
-Greek Vanilla yogart
-Pecans
-Blueberries
-Strawberries
-drizzle with Honey


GREAT IDEA!

Rocio Fruit Dip

This Dip is soooo good and Guilt Free!!!

1/3 C Peanut Butter
1 T honey
2 C. Vanilla GREEK Yogart

Mix
Dip your favorite fruits (Sliced Apples, strawberries are my fave)