Archives for February 2016

Coconut Crusted Chicken Fingers

It’s been a crazy busy few weeks full of sickness, sports, babies and toddlers running around, piles of laundry…  my list goes on!  I, personally, find it hard to be a stay at home mama and not snack on things all.day.long…  I mean, the fridge and the pantry are easily accessible to me so I decided to help me stay on track, I need to make a few ‘meals’ a week that are yummy and healthy and just keep them in the fridge for easy access to yummy, protein filled, quick lunches, etc.  It’s much easier to stay on track when you have things readily available to grab, right!?!  I made these yummies for dinner for the family too, and the kids especially love them!  They are easy to make and after you pop them in the oven you can keep them around in the fridge for leftovers and on the go snacks, whatever!  😉  Have I mentioned how yummy they are also!?!

 

coconut crusted chicken

 

 

Coconut Crusted Chicken Fingers

INGREDIENTS:
Chicken breasts
Dijon Mustard
Flaked Coconut (not sweetened)

DIRECTIONS:
Ok, notice how I don’t say how much you need for the ingredients?  It’s because I don’t measure anything out and you can use as little or as much as you need for how much chicken you’re making!

I just get two bowls out, add the dijon mustard in one, add the coconut flakes in the other.
Cut the chicken breasts into strips.
Dip (one at a time) the chicken strip into the dijon mustard, and then throw it in the bowl of coconut flakes and toss to coat.
Lay it on a silpat (or baking sheet)
When all of your chicken is coated and lined up on the silpat,
Bake at 350 degrees for 30 minutes.
We like to dip in homemade BBQ Sauce but do as your heart desires!

Enjoy!

Coconut Milk Ice Cream

Y’all, the crud has finally hit me after sweeping through our house over the past couple of weeks.  It’s hit every person, even my sweet baby Cruz, and now I’ve got it!  My throat has been hurting wickedly all.day.long and I’m loosing my voice.  I was craving something cold that would slide down my throat and coat it and feel good and hopefully take some of the pain away.  Dairy makes me sick and I really wouldn’t want it when sick sooooo I made the MOST delicious treat and it’s helped me…  Along with my oils!!!  Slathering on my Thieves oil like it’s nobodys business!  MAKE THIS!  It’s clean and yummy and quick to make,  My kids all love it too, which is a plus.  I hate pumping them full of sugar!  You can also make this Vegan by using Agave Nectar instead of honey.  I could never give up honey…  I use Bear Mountain Honey and it’s the  b e s t  honey I’ve ever tasted, bar none!  No joke, there is NO comparison!  If you try this recipe, let me know what you think!  My friend Tanya made a similar recipe years ago and that’s when I first fell in love, but since I can’t have eggs I had to tweak the recipe!

 

coconut milk ice cream

 

Coconut Milk Ice Cream

INGREDIENTS:
2 (15 oz) cans of Coconut Milk (full fat, not the milk in the refrigerator section!) I use Native Forest
1/2 cup honey (I use Bear Mountain)
1/4 tsp salt (I use sea salt fine grain)
2 Tbsp Arrowroot Starch Flour (I use Bobs Red Mill)
1 1/2 tsp Vanilla Extract (I use Simply Organic)

DIRECTIONS:
Shake the cans of coconut milk to separate contents.
Measure out 1/2 cup from one of the cans, pour into a small bowl and set aside.
Pour the rest plus the other can into a saucepan along with the honey and salt and heat over medium heat.
Stir until the honey has dissolved and the coconut milk is smooth with chunks, about 3-4 minutes.
Whisk the arrowroot flour into the reserved 1/2 cup of coconut milk until it has dissolved completely.
Add the arrowroot mixture to the saucepan and whisk to melt them together.
Increase heat a tad and stir until the ice cream base has thickened enough to coat the back of a spoon.
Remove from heat and stir in the vanilla to combine.
Pour into a bowl and let sit out about an hour.
Place a piece of plastic wrap against the surface and put into the fridge for several hours.
Pour the chilled ice cream base into your ice cream machine (I use this Cuisinart one)
churn for about 20 minutes or until done.
Transfer your ice cream to a freezer safe container and freeze for several hours before devouring!
So so yummy!!!

Peanut Butter Chocolate Chip Bars

I wanted to make a little treat for my kids…  Something that is not full of sugar and quick to make, but also something that is delicious!  I LOVE to use honey to sweeten things, I use it every single day in a cup of Earl Grey tea…  So yum!  These are a no-bake, easy to make bar that literally takes 5 minutes to whip up!  Sometimes I add chocolate chips (Enjoy Life Allergy Free) and  sometimes I don’t.  I may or may not like these more than my littles but don’t tell them that!  😉

 

pb bars

 

Peanut Butter Chocolate Chip Bars

INGREDIENTS:
3 cups Organic Gluten Free Quick Oats
1 cup all natural peanut butter (or other nut butter of your choice)
1 cup raw honey
optional: 1 TBSP melted coconut oil

DIRECTIONS:
Line a square 8×8 or 9×9 pan with wax paper.
In a medium bowl, add all ingredients and mix well to combine.
Pour mixture into the pan with the wax paper and use another piece of wax paper to press down and distribute evenly.
Refrigerate for a couple of hours to let it set and then cut into slices and enjoy!
Store them in a sealed container inside the fridge (if theirs any left!)