2 1/2 lb chicken tenders, cut into chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper
In a small bow, combine all the seasonings. Place the chicken into a large bowl and sprinkle the spice mix over the chicken. Stir until all of the pieces are coated. Place the chicken on a parchment lined jelly roll pan. Bake at 350 for 45 minutes.
recipe from Andie Mitchell
6 cups almond flour*
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
6 Tbs butter
3 eggs
1/3 cup honey
1 Tbs vanilla
1 Tbs molasses
Whisk together the almond flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined (you can do this with your hands). Divide the dough into 2 lumps. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness (place a sheet of parchment paper over the dough so that the rolling pin doesn’t stick to the dough). take the top sheet of parchment paper off. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 300 for 20-30 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!
*Note: Our family uses the almond pulp we get from making homemade almond milk, dehydrate it, and then pulse it in a blender to make flour.
Adapted from All Day I Dream About Food
1 jar (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp paprika (optional)
1 1/2 lbs boneless, skinless chicken breasts
1/2 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley
In a 9″ x 13″ baking dish, combine the spaghetti sauce, quinoa, water, garlic, and spices. Slice the chicken into tenderloins and submerge in the sauce.
Bake at 400 for 30 minutes (23 minutes in a convection oven).
Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked, take it out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture.
Bake for another 20-25 minutes (15+ convection). Garnish with parsley if desired.
Adapted from Chelsea’s Messy Apron
1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)
Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)
From Washburn Recipes