A breakfast (or snack!) smoothie I love to make. The maca powder gives you the energy boost you need to get you through the day!
Cherry Boost Smoothie
- 1 cup frozen pitted cherries
- 1 cup unsweetened almond milk
- 1 tbsp of your favorite nut butter
- 1 tbsp hemp seeds
- 1 tsp honey
- 1 tsp maca powder
- Combine all ingredients in your Nutribullet or blender and blend until smooth
I came across a facebook post from Manitoba Harvest that made me dream of my sugar laden Starbucks Cinnamon Latte, their Cinna-Butter Bliss Smoothie.
I decided to give the recipe a twist and WOW, it hit the spot! I forgot all about that drink, what was it again? Starbucks something??? I can’t remember, my belly is happy!
- 1/3 of a banana
- 1/2 ripe avocado
- 3/4 cup unsweetened coconut beverage (I really like Coconut Dream)
- 3/4 unsweetened almond milk
- 1 tbsp honey
- 1 tbsp your favorite nut butter (I prefer cashew butter)
- 1 tbsp hemp seeds (Manitoba Harvest)
- 1 tsp cinnamon
- Combine all ingredients into Nutribullet or Blender and blend until smooth - ENJOY!
I was at the dentist waiting for Marc to be done, so I was bored and looking through Pinterest. I came across several pictures of grilled chicken captioned “Cilantro”, or “Cilantro Lime” and I was intrigued.. but some recipes were spam, which is my biggest pet peeve with Pinterest, and other recipes were too complicated for nothing. But damn, it looked too good, so I decided to make my own. Last night I threw some ingredients together and OMG the results are divine. Marc said this tasted like something he would eat in a good restaurant! I’m HOOKED!
Cilantro Lime Grilled Chicken
- 4 Chicken breasts or 10-12 boneless skinless thighs
- Approx. ½ cup washed cilantro (loosely pack in measuring cup)
- Juice of 2 limes
- 4 cloves of garlic peeled
- 1 fresh serrano pepper*
- ¼ - ½ cup olive oil
- 1 tsp himalayan salt
- 1 tsp cracked black pepper
- ½ cup rice vinegar
- 2 tbsp honey
- 3 cloves garlic crushed
- 1 tsp crushed chili flakes
- ½ tsp himalayan salt
- Start with ¼ cup of olive oil and remaining ingredients in a food processor (I used my nutribullet) and puree.
- Add more olive oil to reach the desired consistency. You want it liquid enough to coat the meat, but not too oily that it doesn’t “stick”.
- Place chicken and marinade in a plastic storage bag, shake well to coat and refrigerate overnight.
- To make glaze place all ingredients in a small pot and bring to a boil, simmer 5-10 minutes until reduced to a syrup consistency.
- Use immediately or refrigerate until ready to use. I warn you, boiling rice vinegar STINKS! Don;t be scared, it tastes NOTHING like it smells ;)
- Grill on BBQ to cook and 2 minutes before ready, baste with sweet chili glaze.
- *you can add any mild to super hot pepper, based on what you can handle! I find serrano a good choice because it’s considered medium hot but in a marinade it’s diluted enough to just give it a kick and nice taste.
- Make ahead – freeze the chicken and marinade and thaw overnight in refrigerator
I almost bought organic premade BBQ sauce, almost.. I thought “hey whats a bit of sugar”… and then I re-read the ingredients and realized it was ALOT of sugar. So I googled some recipe ideas on my phone from the organic food aisle, made a mental note of what I wanted to buy and set on a mission to create my own sauce that didn’t require ketchup and sugar.
There was some trial & error during the process and one thing was missing, and I was dreading it.. I missed the smokey spicy chipotle in adobo sauce taste, but gasp – there’s sugar in a can of those peppers. But I added it anyways, so there. The amount I added for the 3 jars of sauce is totally insignificant if you consider the depth of flavor and deliciousness it adds.. it just belongs there and I have no regrets.
Tomorrow I’ll be throwing boneless skinless chicken thighs in my crockpot with 1/2 jar of this tangy, sweet & spicy love in a jar and making pulled chicken.
Sugar Free Gluten Free BBQ Sauce
- 2- 680ml cans of no salt added tomato sauce
- 1- 225ml jar of apricot or peach jam* (*sweetened with grape juice, NO sugar!)
- ½ cup of apple cider vinegar
- 1 large finely diced onion
- 4 to 6 cloves of garlic, minced/crushed
- ½ - 1 diced chipotle pepper in adobo sauce
- 1 tbsp adobo sauce
- 3 tbsp gluten free soy sauce
- 1 tsp mustard powder
- 1 tsp paprika
- ¼ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp lemon juice
- 2 tsp garlic powder
- 2 tsp onion powder
- Combine all ingredients in a pot, bring to a boil and simmer for 1 hour.
- If you want a very smooth sauce, puree in blender or use an immersion blender.
- Pour into mason jars and store in refrigerator once cool.
- Makes 3- 500ml jars