Honey Lime Chicken

 This is a delicious, healthy marinade for chicken. The recipe is from my cousin Hailey. It is a great main dish, but also makes great tacos or is tasty sliced on top of salad.

1/4 c. olive oil

Juice and zest from 2 limes

2 T. honey

1/2 t.  cayenne pepper

1 t. kosher salt

1 t. pepper

2 lbs boneless skinless chicken breast

Place all ingredient in a large ziplock bag and mix together. Add chicken and marinate 4-6 hours or overnight. Heat grill to medium high and grill about 7 minutes on each side until cooked through. 

Recipe by Hailey Young Johnson

Chocolate Banana Smoothie

1-2 frozen bananas broken in chunks
1 heaping T. almond butter
1 heaping T. baking cocoa
almond milk

Put bananas, almond butter and cocoa into blender.  Add enough almond milk to reach desired consistency.

Optional: stir in chopped pecan and unsweetened coconut.

Instant Pot Beef Stew

• 1 tablespoon coconut oil
• 1/2 cup chopped onions
• 6 ounce can tomato paste
• 1 15 oz can beef broth
• 1 cup water
• 1 t. beef better than bouillon
• 3 tablespoons soy sauce 
• 2 tablespoons instant/minute tapioca 
• 2 bay leaves
• 1/4 teaspoon black pepper 
• 2-3 pounds stew meat or roast cut into chunks
• 2 to 2 1/2 cups chopped carrots, about 1/2-inch pieces
• 2 to 2 1/2 cups peeled and chopped potatoes, about 1/2-inch pieces
• 2 cups frozen peas

Select the Saute function on the Instant Pot--normal level. Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. 

Add the beef broth, water, beef better than bullion and tomato paste.  Stir until  the tomato paste is mixed in.

Add soy sauce, tapioca, bay leaves and black pepper and stir.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes 

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry.  Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.

Quick release the pressure. Take out the bay leaves. Stir in the frozen peas and add salt and pepper to taste.

Adapted from https://www.melskitchencafe.com 

Peanut Butter Powerballs

2 c. old fashioned oats, slightly broken down in the blender
1 c. all natural creamy peanut butter
1/2 c. unsweetened finely shredded coconut
2 T. hemp seeds, ground flax or wheat germ
2 T. chia seeds
2/3 c. local ray honey

optional: 1 scoop of your favorite vanilla protein powder

Add ins: 1 cup mini chocolate chips, dried fruit, craisins, raisins, chopped nuts

Combine all dry ingredients in mixer.  Mix on low until ingredients are well blended.  Add wet ingredients. Mix on medium speed until dough forms.  Scrape bowl with spatula and mix again.  Use a 2" cookie scoop to form into bowls.  Set on parchment lined cookie sheet.  Store in covered storage container in the fridge for up to 1 week.

*recipe from cleaneatsandtreats.com

Black Bean and Sweet Potato Tostadas

2 large sweet potatoes, washed, peeled and cut into small cubes
drizzle of olive oil
salt and pepper to taste
4 corn tortillas
1 can black beans
1/2 c. chopped cilantro
1 avocado, diced
1/4 c. chopped red onion
1 lime, cut into wedges
shredded cheese, salsa, hot sauce-optional

Put sweet potatoes in a gallon ziplock bag.  Drizzle with olive oil.  Close bag and shake to coat.  Spread on baking sheet lined with silpat mat.  Season with salt and pepper.  Bake at 400 degrees for 30-40 minutes until soft and tender.  Stir a couple of times while they are baking.

Heat black beans.  Stir together with sweet potatoes, cilantro, avocado, onion and lime juice.  Serve on warm corn tortilla or eat as a salad.

*recipe from twopeasandtheirpod.com

Maple Granola

We love yogurt parfaits and this is my favorite granola recipe!

*makes 10 cups

1/3 cup maple syrup
1/2 cup vegetable oil
1/3 cup light brown sugar, packed
1/2 tsp fine sea salt
5 cup old-fashioned rolled oats
1 cup pecans, roughly chopped

Preheat oven to 325 degrees F. Line cooking sheet with Silpat or parchment paper. Set aside.
Whisk together maple syrup, vegetable oil, brown sugar, and salt.  Fold in rolled oats and pecans.  Mix until the dry mixture is thoroughly coated.
Transfer mixture to prepared baking sheet.  Spread evenly across baking sheet.  Get hands wet and press down on top to compact it.  

Bake for 30-45 minutes until mixture is firm and lightly golden brown in color.  Rotate baking sheet midway through baking.  Break room temperature granola into bite size pieces.  Store at room temperature in an airtight container for up to one month.