Dark Chocolate Almond Butter

if i haven't hit the millionth reason as to why you should have a Vitamix, please let this be it.

amazing on apples, toast, or just on your spoon. :)

Ingredients:

2 cups raw, unsalted sliced almonds

1 teaspoon sea salt (I only used a pinch, so start small and gradually increase to taste.)

1/2 teaspoon maple syrup or honey

1/3 cup finely chopped dark chocolate (I finely chopped dark chocolate chips.)

DIRECTIONS:

1. Preheat the oven to 350 degrees.

2. Spread out the almonds in a single layer on a baking sheet.  Toast in the oven until LIGHT brown, about 15 minutes, shaking the sheet every 5.  Let cool.

3. Add the almonds to a food processor (or Vitamix!) and process for a few minutes (up to five), scraping down the sides as needed.  (The almonds should begin to clump together.)  Continue to process for another couple of minutes and add the honey (or syrup) and pinch of salt, and process until combined.  Add the chocolate (in two batches if needed), processing until smooth.  Transfer to a sealed container and store at room temperature or in the refrigerator.

*Recipe from Haylie Duff's show, "Real Girl's Kitchen"

Lighter Sweet and Sour Chicken

Ingredients:

Sauce
• 1/2 tsp. extra light olive oil or vegetable oil
• 1 Tbsp. minced garlic
• 1 Tbsp. peeled, minced ginger (NECESSARY!!)
• 1/4 cup + 2 Tbsp chicken broth, divided
• 1/4 cup rice vinegar
• 3 Tbsp. honey
• 2 1/2 Tbsp. packed brown sugar
• 2 Tbsp. tomato paste
• 1 Tbsp. soy sauce
• 1 1/2 tsp. oyster sauce
• 1 Tbsp. cornstarch
Chicken
• 1 1/2 lbs boneless skinless chicken breast, diced into 1-inch pieces (I used closer to 1 .75 pounds.)
• 1/4 cup cornstarch
• 2 large egg whites
• Salt and white or black pepper
• 2 Tbsp. extra light olive oil or vegetable oil
Veggie mixture
• 2 tsp. extra light olive oil or vegetable oil
• 1 1/2 bell peppers of your choice, diced into 3/4-inch pieces (I used one large red  pepper.)
• 1 small yellow onion, diced into 3/4-inch pieces  (I diced mine a bit smaller.)
• 1 1/2 cups fresh pineapple chunks

Directions:

• For the sauce:
• Heat 1/2 tsp. oil in a small saucepan over medium heat. Add garlic and ginger and saute 30 seconds. Remove from heat and stir in 1/4 cup of the chicken broth, rice vinegar, honey, brown sugar, tomato paste, soy sauce, and oyster sauce. Season lightly with salt and pepper. In a small bowl, whisk together remaining 2 Tbsp. chicken broth with 1 Tbsp. cornstarch, and pour into sauce mixture. Return to heat and bring mixture to a boil, whisking constantly, and allow to boil until thickened, about 1 minute. Remove from heat and set aside.

(Start cooking rice at this point if serving with white rice.  If serving with brown, start cooking at the very beginning before beginning any of the previous steps.)

• For the chicken:
• In a medium mixing bowl whisk together cornstarch, egg whites, 1/2 tsp. salt and 1/4 tsp. pepper until well blended and slightly frothy. Add in chicken and toss to evenly coat. Heat 1 Tbsp. oil in a large non-stick saute pan over medium-high heat. Add half the chicken (work to space evenly apart) and cook, turning pieces occasionally, until cooked through and outsides are golden brown, about 7 minutes (reduce heat slightly to medium heat as needed). Transfer chicken to a plate and repeat process with remaining 1 Tbsp. oil and chicken.
• For the veggie mixture:
• While the chicken is cooking, in a large skillet heat 2 tsp. oil over medium-high heat. Add bell peppers and onions and saute until tender, about 6 - 8 minutes, adding in pineapple during last minute.  (For more tender veggies, cook a few minutes longer.)
• Add cooked chicken and reserved sauce to skillet with cooked veggies.  Toss to evenly coat. Serve warm over white or brown rice. 
• *www.cookingclassy.com

Roasted Veggie Vinaigrette

original recipe used this to top roasted carrots, but can be used to drizzle on ANY roasted veggie!

Ingredients:

• 1/4 cup olive oil
• 2 Tablespoons white wine vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon minced garlic
• 3 sprigs fresh thyme, leaves removed and minced
• 1 sprig fresh rosemary, leaves removed and minced
• salt and pepper, to taste
• 
  

Directions:
1. To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.
2. Pour over roasted veggies until coated...not soaked! (You'll have leftovers, so either halve the recipe or save.  Will keep for two days in the refrigerator.)

*www.pioneerwomancooks.com

Grilled Lemon Dijon Chicken

awesome marinade!

Ingredients:4 boneless, skinless chicken breasts
1/4 cup lemon juice (1-2 lemons)
1/4 cup olive oil
1 shallot (chopped)
2 cloves garlic (chopped)
2 tablespoons grainy Dijon mustard
1 tablespoon herbs de Provence
1 teaspoon dried thyme
Kosher salt and fresh ground black pepper, to taste

Directions:1. Rinse chicken, pat dry, and place into Ziploc bag.  
2. Add remaining ingredients into bag, massaging everything together with your hands, and seal bag.  Marinate in refrigerator for as long as possible (anywhere from a couple of hours to overnight).
3. Heat up your grill to med-high heat (about 400 degrees) and cook about 6-7 minutes on each side, or until your internal temp on the thermometer reads 165-170.

*www.firsthomelovelife.com