Thursday, January 31, 2013

Lemon Cupcakes


Lemon Cupcakes

1/2 Cup of Coconut Flour
1/2 Cup of Almond Flour
1/2 Tsp. Baking Soda
1/2 Cup of Coconut Oil
1/2 Cup of Creamed Raw Honey
6 Eggs
1 Lemon, juiced and zested

1. Preheat your oven to 325 degrees and line your cupcake pan.
2. In a small bowl sift together your dry ingredients, except for the zest.
3. In a medium bowl whisk together your wet ingredients, except for the lemon.
4. Pour the dry ingredients into the wet and continue whisking until most of the lumps are gone. 
5. Pour in your zest and lemon juice and give it a last stir or two.
6. Fill your pan 3/4's of the way full.
7. Bake for 25 minutes.


Monday, January 28, 2013

Bacon-Wrapped, Honey-Mustard Chicken Thighs

I can't even deal with how delicious these turned out!!
Bacon-Wrapped, Honey-Mustard Chicken Thighs
8 Chicken Thighs
16 Pieces of Bacon (2 pieces per thigh)
1/3 Cup of Raw Honey
1/3 Cup of Spicy Brown Mustard
1/2 Tbsp. Hot Sauce (I used Frank's Red Hot)
1 Tsp. Garlic Powder
Salt & Pepper, to taste

1. Preheat your oven to 375. 
2. Rinse your chicken thighs under cold water and pat dry with a paper towel. Line them up in an oven-safe baking dish, skin side up. I love my clear pyrex pan. 
4. Salt and pepper the skins.
3. Grab a piece of bacon and begin wrapping each piece of chicken making sure the skin side is up so that the bacon ends end up on the bottom. I squeezed the thighs together a little bit (almost folding them in half) so that I could wrap them snugly then place them back in your dish. Also, I did only use one piece of bacon on some of the smaller thighs. Totally up to you. You can never really have too much bacon ;)
4. In a small bowl, whisk together the honey, mustard, hot sauce and garlic powder until well combined. 
5. With a pastry brush, cover your thighs using half of the honey-mustard sauce. Don't worry about basting the bottoms. The juices start flowing and there's plenty of flavor. 
6. Bake for 20 minutes.
7. Baste the thighs again and let them go another 20 minutes. 
8. Turn your broiler on and let them crisp up for 5-10 minutes. (my broiler took 5 minutes to "preheat" so I let them go a total of 10 minutes, including preheating) Just watch them to make sure they don't burn. 


Tuesday, January 22, 2013

Chocolate Protein Smoothie

I'm currently Zoning. Paleo/Zone to be exact so that makes things a little more difficult. 
After my workout today I wanted to drink my regular protein shake, but I knew that wouldn't fall under the guidelines for my block count so I came up with this so that I had a balanced amount of fat/protein/carbohydrates. It was delicious!!! It tastes like a bowl of chocolate ice a mason jar!

Chocolate Protein Smoothie

Makes: 2 Servings

2 Cups Coconut Milk
2 Scoops Chocolate Protein Powder 
6-8 Cups Frozen Spinach (I buy a huge bag of fresh spinach from Costco and freeze whatever I know we won't get into because it's so much)
2 Cups Frozen Strawberries
1 Cup Frozen Pineapple 

1. Place the coconut milk, protein powder and frozen spinach in your blender and turn on high until blended. 
2. Add your frozen strawberries and pineapple and keep blending until the consistency desired is reached. 

Easy peasy, right?! It's super simple to cut this recipe in half to make it a single serving too.