Teriyaki Chicken

After I finished graduate school a couple of weeks ago, I kind of had to readjust and refocus all the energy that I was putting into school into new things. To be honest, it was weird at first! I didn't know what to do with all the extra freedom. Don't get me wrong, I am so thankful to be done with school though.

More importantly, one of my top priorities has been to put my most requested recipes on the blog. This teriyaki chicken recipe is one that I've been working on for a while and I am super excited to share it with you!

teriyaki chicken

One of the main ingredients is coconut aminos and I seriously recommend this kind. 

The other ingredients are:

tamari

garlic cloves

fresh ginger

coconut sugar

honey

sesame oil

teriyaki chicken
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Teriyaki Chicken
Refined sugar free teriyaki chicken.
Ingredients
  • 1.5 lbs boneless skinless chicken breast
  • 1/4 cup coconut aminos
  • 2 tbsp tamari
  • 2 garlic cloves (minced)
  • 1 tsp fresh ginger (grated)
  • 2 tbsp coconut sugar
  • 2 tbsp honey
  • 1 tsp sesame oil
  • cooking oil
Instructions
1. Cut chicken into bite size cubes and place in a gallon sized bag or container of your choice. in a small bowl, mix the remaining ingredients together and pour them onto the chicken. Place in the fridge and marinate for at least 2 hours.2. Remove chicken from fridge. Add enough oil to coat the bottom of a pan or cast iron skillet. Heat the skillet or pan over medium heat.3. Once the oil is heated, add in the chicken pieces and cook for a couple minutes on each side, or until the chicken is no longer pink in the center. Be careful not to overcrowd the pan with chicken. It's okay to cook the chicken in batches. Just add a little more oil to the pan after each batch.This chicken lasts in the fridge for up to four days.
Details
Prep time: Cook time: Total time: Yield: 5-6 servings

Basil Spinach Pesto

If you know me, you know by now that pesto is one of my favorite things to make. The only downfall is that it never lasts long, because it's just that good. The great thing is that it's super simple to make, and it literally goes with everything.  It goes especially well with pasta.

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It's also good by the spoonful as well. I'm just being honest.

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Here's what you need to make this pesto:

Spinach

Basil

Raw Cashews

Nutritional Yeast

Garlic Cloves

Lemon Juice

Olive Oil

Salt/Pepper

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Basil Spinach Pesto (Vegan)
This basil spinach pesto goes with everything.
Ingredients
  • 2 cups Spinach
  • 2 cups Basil
  • 1/2 cup Raw Cashews
  • 3 tbsp Nutritional Yeast
  • 2 Garlic Cloves (Minced)
  • 1 tbsp Fresh Lemon Juice
  • 1/2 cup Olive Oil
  • Salt/Pepper to taste
Instructions
Add all ingredients to food processor except olive oil. Pulse until ingredients are chopped into small pieces. Add in the olive oil and pulse again until ingredients are combined. Store in the fridge for up to five days.
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

Salted Tahini Chocolate Chunk Cookies (Grain Free)

chocolate chip cookies

I almost want to call this the perfect cookie, but I will just tell you what they are like instead: Tahini, dark chocolate and sea salt. It's one of the best combinations. The pools of dark chocolate and sea salt make these cookies exceptionally good. These cookies are naturally gluten free because of the tahini and almond flour base.

They do require some refrigeration. In other words, they require a little patience. But they are totally worth the wait. Any type of nut butter could be substituted for tahini, but tahini just yields a unique flavor. My hope is that you all enjoy these cookies just as much as I do. 

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Salted Tahini Chocolate Chunk Cookies
Ingredients
  • 1 egg (room temperature)
  • 1/3 cup maple syrup (room temperature)
  • 1/2 cup tahini
  • 1/3 cup coconut oil (melted)
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chunks or chocolate chips
Instructions
1. Whisk the egg and maple syrup together just until combined. Add in the tahini and mix until combined. Then add in the coconut oil and vanilla and whisk until combined.2. Add in the almond flour, baking soda and salt and mix until combined. Then fold in the chocolate chunks. Roll into balls and refrigerate for 1 hour and 30 minutes. 3. Remove dough from fridge. Preheat oven to 350. Before baking, smash the dough a little to encourage spreading. Bake for 12-14 minutes or until cookies are golden brown.
Details
Prep time: Cook time: Total time: Yield: 12 cookies

Maple Tahini Granola (Grain Free)

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Lately, I've been obsessed with tahini everything. It's so versatile. It's great for baking, sauces, salad dressings, and even granola. The first time I tried tahini, I didn't really like it. It kind of had to grow on me. But the after trying the maple tahini combo, I was pretty much sold. Now I just have to have tahini in my life. I really love this kind! 

This grain free granola is super easy to make, and it's also very good (of course). In this recipe, I left the nuts whole but you could also pulse yours in the food processor if you want the pieces to be smaller and more of a "granola" like consistency. Either way, the flavors are still good!

 

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Maple Tahini Granola (Grain Free)
Ingredients
  • 1/2 cup raw sunflower seeds
  • 3/4 cup raw pumpkin seeds
  • 3/4 cup raw cashews
  • 1 cup raw pecans
  • 2 tbsp ground flaxseed
  • 2 tbsp chia seeds
  • 2 tbsp coconut oil
  • 2 tbsp tahini
  • 1/4 cup maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
Instructions
1. Preheat oven to 300F. Mix the sunflower seeds, pumpkin seeds, cashews, pecans, flaxseed and chia seeds together in a large bowl. 2. Melt the coconut oil in the microwave using 15 second increments. Then stir in the tahini, maple syrup, cinnamon and salt. Pour the mixture over the nuts and stir until well coated. 3. Spread evenly onto a baking sheet and bake for 15-20 minutes. Begin checking the granola after about 13 minutes. It's done when it turns a golden brown color. Let cool and the granola will harden. Store in the fridge.
Details
Prep time: Cook time: Total time: Yield: 10-12 servings

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Pumpkin Spice Truffles

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It's that time of the year for pumpkin everything. It took me a minute to hop on the pumpkin train, but I'm here now. I'm going to be honest, the filling of these pumpkin truffles legitimately tastes like a pumpkin pie.  They take a little patience to make, but they are totally worth it. 

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Pumpkin Spice Truffles
Ingredients
  • 1/2 cup pumpkin puree
  • 3/4 cup thick nut butter (I used almond butter)
  • 2 tbsp maple syrup
  • 1/4 cup almond flour
  • 3/4 tsp pumpkin pie spice
  • 1 cup chocolate chips
Instructions
Place all the ingredients except the chocolate chips in a bowl and mix until combined. Then place the mixture in the freezer for at least two hours (or overnight). The longer you leave the mixture in the freezer, the easier it will be to roll into balls. After the mixture has chilled, roll into balls and place on parchment paper (on top of a baking tray). Melt the chocolate chips in a microwave safe bowl using 30 second increments. Stir after each increment. Dip the truffles into the chocolate to coat (I use a spoon). Then place on the parchment paper. Put them in the freezer to set for at least an hour. Store these in the freezer.
Details
Prep time: Cook time: Total time: Yield: 11-12 truffles

Tahini Banana Bread

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It's been a long time coming. Life has been a little bit crazy. So crazy that I think I was almost feeling a little uninspired. This isn't meant to be a sob story, but it's just the truth. Sometimes we need breaks. So I took a break, and now I am back with one of my favorite recipes to date. 

I have been experimenting with sprouted white wheat flour. I love the Organic Grains brand. It's a little grainier than regular flour, but with the right combination of ingredients, it makes delicious tahini banana bread.. and lots of other delicious things too. If you do not have sprouted flour, then you can substitute regular, or whole wheat flour. In that case, you should omit the vital wheat gluten. The vital wheat gluten is only necessary for the sprouted flour. 

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Tahini Banana Bread
Ingredients
  • 1/2 cup mashed ripe banana
  • 1/2 cup maple syrup
  • 1/3 cup tahini
  • 2 eggs (room temperature)
  • 1/4 cup nut milk
  • 1 tsp vanilla
  • 1 tbsp chia seeds
  • 1 1/2 cups sprouted white wheat flour (can sub regular flour or whole wheat flour
  • 1/2 tsp vital wheat gluten (omit if you use regular flour)
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil (melted)
Instructions
Preheat oven to 350F. In a large bowl, mix the banana, maple syrup, and tahini together. Add in the eggs, nut milk and vanilla and mix until combined.Add in the chia seeds, flour, vital wheat gluten, and baking soda and mix just until combined. Then add in the melted coconut oil and mix just until combined. Bake for 34-38 minutes. When you can insert a toothpick in the center and it comes out clean, the bread is done.
Details
Prep time: Cook time: Total time: Yield: 8-10 slices

Chocolate Banana Brownie Skillet

This morning, my sister went to college. Before we left to drop her off, I decided to throw together a chocolate banana brownie skillet. Maybe I just needed some type of comfort food this morning, because I am going to miss her so much. But, don't worry, it's totally breakfast food. It has bananas, and its sweetened with maple syrup. Plus, who doesn't love chocolate for breakfast? 

Somehow, every time I decide to just throw a recipe together, it turns out great.  Through that experience, I've learned to write things down so that I can actually remember what I put into recipes.  That's how we got here. 

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Chocolate Banana Brownie Skillet
Ingredients
  • 1 egg
  • 1/4 cup coconut oil (melted)
  • 1/4 cup maple syrup
  • 1/2 cup nut butter
  • 1/2 cup mashed banana
  • 1/2 cup cacao powder (cocoa powder is fine too)
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/3 cup chocolate chips
  • pinch of salt
Instructions
1.Preheat your oven to 350. Whisk together the egg and melted coconut oil until combined. Then add in the maple syrup, nut butter, and mashed banana and whisk until combined. 2. Add in the cacao, almond flour, and baking powder and whisk until combined. Then fold in the chocolate chips and salt. 3. Bake for 15-20 minutes if you want the skillet to be gooey. If not, bake for 20-25 minutes. Store these in the fridge.
Details
Prep time: Cook time: Total time: Yield: 8 servings

 

 

Paleo Pancakes

I'm excited about this one. I tested this recipe over and over again. The first time I made paleo pancakes, my family would not even eat them! I'm just being honest. After a little trial and error, I am happy to say that my family now approves of my paleo pancakes. They are made with a few simple ingredients. This is a small batch of pancakes, so if you would like leftovers, then feel free to double the recipe.

 

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Paleo Pancakes
Ingredients
  • 1 egg
  • 1/2 cup almond milk (or milk of your choice)
  • 1/2 tsp vanilla extract
  • 1 tbsp honey
  • 1 cup almond flour
  • 1/4 cup arrowroot flour
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
Instructions
1. Mix the egg, almond milk, vanilla extract, and honey until combined.2. Add in the almond flour, arrowroot flour, baking soda, and cinnamon. Mix until all of the ingredients are combined. 3. Add oil to your pan or griddle. Heat pan to medium and pour the batter. Flip when the bubbles start to form and cook for about 3 more minutes on the other side.
Details
Prep time: Cook time: Total time: Yield: 2-3 servings

Sweet & Salty Truffles

Sweet, salty, almond buttery, chocolaty truffles ..basically all of my favorite things in one. I incorporated one of my favorite, real food bars into these. They are called YES bars, because they are that good, and so are these truffles. 

Ingredients

1/2 cup cashew butter

1/2 cup almond butter

1 Black Sesame Sea Salt YES bar

1/4 cup maple syrup

salt to taste

1 cup chocolate chips

Directions

1. Crumble up the YES bar into small pieces and place in a medium sized bowl. Add in the cashew butter, almond butter and maple syrup, and salt and stir until all of the ingredients are incorporated. 

2. Place the mixture in the fridge for a couple of hours to set (or just place it in the freezer for a little while if you are impatient like me). The mixture needs to be firm enough to scoop and roll into balls.

3. Roll the almond butter mixture into balls. (It should make around 12- 13). Melt the chocolate chips using 15 second increments. Once the chocolate chips are melted, dip the truffles into the melted chocolate. Then let the chocolate set. Store them in the fridge and pop them out when you are ready to eat them!