I rarely post noodle style meals. I’m just not a huge noodle eater and tend to lean towards rice in most cases. These skinny ramen noodles that I recently discovered, however, have me indulging in EVERYTHING noodle. These are a millet and rice based ramen […]
Sub-zero winter temps never fail to make me crave rich, creamy comforting soups. You know the type… those soups that coat the spoon just right and envelop your whole body in warmth and childhood nostalgia. For me, creamy chicken wild rice soup does just that. […]
It’s cookie season and I am not immune to all of the delectable holiday baking and candy making. My girls and I recently made my all time favorite cookie, chocolate mint cookies and also made a few batches of toffee. This is the time of year I play by the 80% clean eating rule… or maybe more like 60% 🙂 These Christmas breakfast cookies are a throwback to the traditional thumbprint cookies but made with cleaner, healthier ingredients and made more breakfast-y. Plus, these breakfast cookies look super cute and a little like bejeweled bite-size ornaments.
These Christmas breakfast cookies have less sweetness to them than most cookies which makes them great as a breakfast treat. I’ve used a gluten free oat flour as the base of these cookies to give them a good chew. Combining this with flaxseed meal (ground flaxseed) and shredded coconut gives them a fantastic consistency that’s a combo of breakfast bar meets granola. I use a vanilla bean paste for more intense vanilla flavor in the cookie base. Top these little guys with a dollop of homemade raspberry jam or use your favorite all-natural jam. Set these jovial little breakfast cookies out for Santa (and save some for yourself, of course) and I’m certain your Christmas morning will be full of twinkly tinsel and tasty treasures! I wish you all the very merriest holiday!
- 1 cup gluten free oat flour
- ½ cup unsweetened shredded coconut
- ½ cup coconut sugar
- ¼ cup flaxseed meal (ground flaxseeds)
- ½ teaspoon baking soda
- pinch of pink himalayan or sea salt
- 1 egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 3-4 tablespoons melted coconut oil or light tasting olive oil
- ¼-1/3 cup all-natural jam (i used a homemade honey raspberry jam)
- Preheat oven to 350 degrees.
- In a bowl, stir together flour, coconut, coconut sugar, flaxseed meal, soda and salt.
- Make a well in the middle of the dry ingredients and crack egg into it along with the vanilla and 3 tablespoons of the oil.
- Gently mix together with a fork. If cookies are too crumbly, add the last tablespoon of oil.
- Form cookies into small discs and place on a lightly greased baking sheet or use parchment or silicone baking mat.
- Gently press an indentation into the center of each cookie with your finger.
- Spoon a small amount of jam into the center of each cookie.
- Bake 18-20 minutes until cookies are golden along the edges.
Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! […]
Thanksgiving is just a handful of days away so I’ve been preparing my home to host family and friends the entire weekend long. I am thankful for the opportunity to share food and laughter together with the people who mean the most to me. To maximize the time I spend conversing and spending time with family, I always make most of the food and do any chopping the day before for last minute items. Tomorrow, I’ll be making the mashed potatoes, preparing the appetizer trays and baking my husbands favorite pumpkin pie. I prepared a large batch of apple chutney earlier this fall and have it canned on our shelf ready to spread over our Thanksgiving turkey instead of my usual cranberry sauce for a change of pace. Of course, I had to give it a sample in advance and made a simply adorned baked apple chutney chicken.
Apple chutney truly is the flavor of fall holidays smothered on baked chicken. This Indian inspired apple chutney chicken is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat when baked over top a delicious bird. Baking this chutney allows for the sugars in the honey and fruit to slightly caramelize giving this a nice rich flavor that’s holiday perfection!
A happy Thanksgiving toast to all of you! For the food before us, the family and friends among us, and the love that surrounds us…
may we always be grateful.
- ½ cups honey or organic cane sugar
- ⅓ cups vinegar (white distilled or apple cider vinegar)
- 1 large peeled and diced apple
- 1 teaspoon minced ginger
- 1 clove garlic, minced
- ½ teaspoon tablespoon chili powder
- ½ teaspoon yellow mustard seeds
- 1 teaspoon salt
- ¼ cup raisins or golden raisins
- FOR THE CHICKEN:
- 3-4 chicken breasts (about 1 pound)
- sprinkle salt, pepper, paprika and garlic powder
- Simmer honey/sugar and vinegar in a small saucepan 10 minutes.
- Add apples and remaining chutney ingredients (don't add the chicken) and simmer, uncovered, about 25 minutes, stirring as the chutney thickens.
- Preheat oven to 350 degrees.
- Lightly grease an oven proof baking dish.
- Season chicken breasts with a sprinkle of salt, pepper, paprika and garlic powder and place in the baking dish.
- When chutney is thickened to a jam consistency, ladle about half over the chicken. Reserve the rest for serving.
- Bake about 30 minutes until chicken is cooked through.
- Serve hot with reserved chutney.
Take your (wild) game to the next level of flavor with these venison steaks smothered in a sweet smoky aioli! Venison is a deliciously high protein meat that’s also low in fat which makes it perfect for individuals who are watching their calories but still […]
Never mind the pumpkin spice craze going on right now. Instead, I’ll opt for this Indian inspired apple chutney spread. On EVERYTHING! This apple chutney is the flavor of fall in a jar (or bowl, however you roll). Having picked an abundance of apples from my backyard orchard, making chutney was a great way to use up and preserve some of the goodness and have plenty of jars ready for gifting. Apple chutney is a flavorful combination of fresh tart apples, raisins, ginger, and a touch of savory spices which make this chutney a unique tasty treat! Thanksgiving turkey will never be the same… and that’s a good thing! You can bet I’ll be serving alongside the traditional cranberry sauce for equal opportunity slathering of sweet and savory sauciness at my Thanksgiving table.
This recipe makes quite a bit so I’ve included instructions for canning as well. If you’re not into canning, this chutney keeps for several months in an airtight jar or you can certainly half or quarter the recipe. The uses for this apple chutney know no bounds. Spread it on crackers, biscuits, naan, or my favorite: spread it on chicken or pork (oh, the HAM!) and then let it bake up to beautiful sticky golden goodness.
- 2 cups honey or organic cane sugar
- 2½ cups vinegar (white distilled or apple cider vinegar)
- 8 cups peeled and diced apples
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon yellow mustard seeds
- 2 tablespoons salt
- ⅔ cups raisins or golden raisins
- Simmer honey/sugar and vinegar in a large saucepan 10 minutes.
- Add apples and remaining ingredients and simmer, uncovered, about 25 minutes, stirring as the chutney thickens.
- When chutney is thickened to a jam consistency, ladle into hot sterilized jars. Wipe rims of the jars with a touch of vinegar to remove any spillage and place lids and bands on each to finger tight. Let cool and store up to a couple of months in airtight jars.
- To can the chutney (optional): After ladling into jars and adding lids/bands, process in waterbath canner 10 minutes for half-pints, 15 minutes for pints.
- Let cool on a tea towel on the counter for 24 hours and then check to be sure all jars have sealed.
- Canned chutney will remain good for 12-18 months or more.