Friday, November 25, 2011

Coconut Brownies

Coconut Brownies
(Adapted from The Brighter Side)
dairy-free/gluten-free/soy-free

4 ounces UNSWEETENED CHOCOLATE
6 tbsp UNSALTED BUTTER
3 medium EGGS
3/4 cup HONEY
2 tsp VANILLA EXTRACT
1/3 cup COCONUT FLOUR
pinch of SALT

1. Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper  or lightly grease.
2. Melt the butter and chocolate over low heat or in the microwave, stirring frequently. Set aside to cool.
3. Meanwhile, in a medium bowl, beat the eggs, honey, and vanilla for one minute at medium speed.
4. Take one cup of the egg mixture and mix it into the chocolate mixture. Pour into the remaining eggs and beat until smooth. Add in the coconut flour and salt.
5. Pour batter into prepared pan and bake for about 35 minutes or until a toothpick comes out mostly clean.

Tuesday, November 8, 2011

Cheesy Chicken and Broccoli Skillet

Cheesy Chicken and Broccoli Skillet (4 servings)
(Adapted from Heat Oven to 350)
egg-free/gluten-free/soy-free

4 CHICKEN BREASTS
SALT
PEPPER
3 tablespoons OIL
1 ONION, minced
3 cloves GARLIC, minced
1/2 cup CHICKEN BROTH
10 ounces BROCCOLI, chopped and cooked
1 cup CHEDDAR CHEESE, shredded
RICE, cooked


1. Season the chicken with salt and pepper. Heat two tablespoons of oil in a skillet and brown the chicken, about 5 minutes each side. Set the chicken aside.
2. Add the remaining oil and fry the onion and garlic until soft and fragrant.
3. Stir in the chicken broth, making sure to scrape up any browned pieces. Return the chicken to the pan and cook covered until the broth has mostly absorbed.
4. Fold in the broccoli and cheese and serve over rice.