Sunday, August 2, 2015

Grain-free Chinese Almond Cookies

Got this yummy recipe here:

Everyone loved them. Wyatt said "mmmmm Mom, sometimes you are a really good cook".

Grain-free Chinese Almond Cookies –  Gluten-free, Paleo and Vegan
Preparation time: 10
Cook time: 10
Yields: 18 cookies
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup (107 grams) maple syrup
  • 1 1/3 cups (133 grams) almond flour – please weigh!
  • 2 tablespoons (17 grams) sifted coconut flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 18 sliced almonds pieces
In a large bowl, mix together the coconut oil, vanilla extract, almond extract, and maple syrup.
Add the almond flour, sifted coconut flour, salt and baking soda and stir until well combined.
If the mixture isn’t firm enough to roll into balls, refrigerate the dough for about 30 minutes or until firm.
Preheat the oven to 350 degrees F (175 degrees C).
Line a baking sheet with a piece of parchment paper.
Roll the dough into 18 1″ balls and place 2″ apart on the prepared baking sheet.
Press 1 sliced almond piece into the center of each cookie.
Bake the cookies for 10 minutes or until the edges just start to turn brown.
Let the cookies cool for 5 minutes and then remove to a wire rack to cool completely.
Cover and store for up to one week at room temperature

Roasted Chicken With Balsamic Vinaigrette

Roasted Chicken With Balsamic Vinaigrette
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour (plus 2 to 24 hours for chicken to marinate)

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (reserve giblets, neck and backbone for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.

2. Combine the vinaigrette and chicken pieces in a large, resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to one day.

3. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange pieces on a large, greased baking dish. 

4. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.

5. Transfer the chicken to a serving platter.

6. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. (If you want to decrease saturated fat even further, you can skip this step.)

6. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.

White Bean and Chicken Chili

I was told my by Dr. to implement the  anti-inflammatory diet into my life to help with symptoms of fibromyalgia. Collecting recipes here for easy access. I will update as I try them.Her.e is a recipe I want to try
White Bean and Chicken Chili Blanca

Serves: 8-10
Prep time: 20 minutes
Cook time: 1 hour

1 pound chicken tenders or boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 garlic cloves
2 15-ounce cans white or great northern beans, drained and rinsed
1 cup corn kernels, fresh or frozen and thawed
1 4-ounce can chopped green chiles
2 teaspoons ground cumin
2 teaspoons pure chile powder
1/8 teaspoon cayenne pepper
3 cups water
2 cups grated Monterey Jack cheese
2 tablespoons fresh cilantro, chopped

1. Season the chicken with salt and pepper.

2. In a large saucepan, heat oil over high heat, add chicken pieces and cook, stirring until browned, 2-3 minutes.

3. Lower the heat to medium, add onion and garlic. Cook until the onion is translucent, 5-6 minutes.

4. Add the beans, corn, chilies, spices and water. Bring to a boil, reduce heat to low and simmer uncovered for 1 hour. 

5. Top each serving with a spoonful of cheese and sprinkling of cilantro.