Cherry Boost Smoothie

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!

photo 1-10

Cherry Boost Smoothie
Serves 1
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Ingredients
  1. 1 cup frozen pitted cherries
  2. 1 cup unsweetened almond milk
  3. 1 tbsp of your favorite nut butter
  4. 1 tbsp hemp seeds
  5. 1 tsp honey
  6. 1 tsp maca powder
Instructions
  1. Combine all ingredients in your Nutribullet or blender and blend until smooth
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Cinnamon Smoothie

photo 1-9I 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!

 

Cinnamon Smoothie
Serves 1
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Ingredients
  1. 1/3 of a banana
  2. 1/2 ripe avocado
  3. 3/4 cup unsweetened coconut beverage (I really like Coconut Dream)
  4. 3/4 unsweetened almond milk
  5. 1 tbsp honey
  6. 1 tbsp your favorite nut butter (I prefer cashew butter)
  7. 1 tbsp hemp seeds (Manitoba Harvest)
  8. 1 tsp cinnamon
Instructions
  1. Combine all ingredients into Nutribullet or Blender and blend until smooth - ENJOY!
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Cilantro Lime Grilled Chicken – OMG I’m in LOVE

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
Serves 4
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Ingredients
  1. 4 Chicken breasts or 10-12 boneless skinless thighs
Cilantro Lime Marinade
  1. Approx. ½ cup washed cilantro (loosely pack in measuring cup)
  2. Juice of 2 limes
  3. 4 cloves of garlic peeled
  4. 1 fresh serrano pepper*
  5. ¼ - ½ cup olive oil
  6. 1 tsp himalayan salt
  7. 1 tsp cracked black pepper
Sweet Chili Glaze
  1. ½ cup rice vinegar
  2. 2 tbsp honey
  3. 3 cloves garlic crushed
  4. 1 tsp crushed chili flakes
  5. ½ tsp himalayan salt
Instructions
  1. Start with ¼ cup of olive oil and remaining ingredients in a food processor (I used my nutribullet) and puree.
  2. 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”.
  3. Place chicken and marinade in a plastic storage bag, shake well to coat and refrigerate overnight.
  4. 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.
  5. 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 ;)
  6. Grill on BBQ to cook and 2 minutes before ready, baste with sweet chili glaze.
  7. Enjoy!
Notes
  1. *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.
  2. Make ahead – freeze the chicken and marinade and thaw overnight in refrigerator
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Sugar Free Gluten Free BBQ Sauce

photo-23-1I 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
Yields 3
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 2- 680ml cans of no salt added tomato sauce
  2. 1- 225ml jar of apricot or peach jam* (*sweetened with grape juice, NO sugar!)
  3. ½ cup of apple cider vinegar
  4. 1 large finely diced onion
  5. 4 to 6 cloves of garlic, minced/crushed
  6. ½ - 1 diced chipotle pepper in adobo sauce
  7. 1 tbsp adobo sauce
  8. 3 tbsp gluten free soy sauce
  9. 1 tsp mustard powder
  10. 1 tsp paprika
  11. ¼ cup maple syrup
  12. ¼ cup coconut sugar
  13. 1 tsp lemon juice
  14. 2 tsp garlic powder
  15. 2 tsp onion powder
Instructions
  1. Combine all ingredients in a pot, bring to a boil and simmer for 1 hour.
  2. If you want a very smooth sauce, puree in blender or use an immersion blender.
  3. Pour into mason jars and store in refrigerator once cool.
  4. Makes 3- 500ml jars
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Salted Caramel Sauce

caramel sauce

Salted Caramel Sauce
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Ingredients
  1. 1 cup cane sugar (or white sugar)
  2. ¼ cup water
  3. 6 tbsp butter cut up into pieces
  4. ½ cup canned coconut milk (or 35% cream)
  5. 1 tsp fleur de sel (sea salt flakes)
Instructions
  1. Add water & sugar in a tall saucepan and cook over medium high heat.
  2. You can stir the sugar water mixture a bit to help it dissolve but as soon as it starts to boil stop. Do not touch the mixture, just let it boil and watch it.
  3. You want the mixture to reach a light amber color, it can take 10-15 minutes, be patient and don’t touch it!.
  4. When it turns an amber color, quickly add the butter and whisk until the butter is melted. Note that when you add the butter the mixture will bubble and boil , be careful.
  5. Remove from heat and add coconut milk or cream and whisk. Again, be careful it will bubble.
  6. Add the sea salt and whisk in.
  7. Let the mixture cool a few minutes and then pour in glass jars.
  8. Once jars are cooled, store in refrigerator.
  9. It'll keep several weeks in the fridge – if it can last that long!
Notes
  1. You need to react quickly when the sugar/water mixture starts to change color, because it goes from light to burnt really fast!
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