Chicken Fajitas

From Kristi's Kitchen

Ingredients:

2 lb. julienned chicken

1 tbsp. + 1 tsp. chipotle chili powder

1 tbsp. + 1 tsp. chili powder

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. sea salt

1 tsp. onion powder

2 tbsp. grape seed oil 

1 medium onion, julienned

1/2 green bell pepper, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

Directions:

-Combine all ingredients and sauté until chicken is cooked through and veggies are tender

-Serve with your favorite mexican sides OR over a nice bed of greens

What is posted above is a flavorful, medium heat combination...depending on your capacity for heat, you can take it up a notch by just using Chipotle Chili powder... NO salsa needed only lots of sour cream! The picture above is what's left from lunch -they were fabulous!

Thyme Goat Cheese Coconut Flour Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. sea salt (may need a bit more in the end to balance the batters flavor)

1/2 tsp. aluminum-free baking powder

1/2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/16 tsp. ground cayenne

1 1/2 oz. raw goat cheese

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)

Directions:

-Preheat oven to 350 degrees and line 18 mini muffin tins with paper liners ( I LOVE "Paper Chef" Parchment Liners)

-Combine wet and dry ingredients separately

-Pour wet into dry and whisk until smooth

-Fill each lined tin 1/2 full

-Place a small chunk of cheese in the middle of each tin

-Bake in preheated oven for 8-10 minutes - until springy to the touch

Peanut Butter Cookie Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

7 tbsp. coconut palm crystals (if you desire a no calorie sweetener; xylitol is a perfect equal part   exchange here)

1 tbsp. flax meal

3 tbsp. organic natural peanut butter

4 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with parchment paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Coconut flour is awesome...you are going to want to double this recipe! Make them in mini tins and pack them as the perfect on the go snack...SO GOOD! The kids are gonna love them, too! If you have a peanut allergy just substitute almond butter...

If you are planning ahead, you can make a large batch and freeze in individual portions -they do great!

Happy Eating!

Thyme Goat Cheese Bread

From Kristi's Kitchen

Ingredients:

1/4 tsp. pepper

1/2 tsp. garlic powder

1 tsp. thyme

1 tbsp. palm crystals

4 oz. goat cheese

1 tbsp. organic honey

1/2 c. grape seed oil

2 1/2 c. fresh milled whole wheat or spelt flour

1 tsp. aluminum-free baking powder

1 tsp. baking soda

1 ½ tsp. sea salt

2 organic eggs, beaten

1 c. organic whole fat yogurt

¼ c. organic half-n-half

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Stir wet into dry and mix until well combined

-Pour dough batter into oiled 9x5 loaf pan OR 3 mini loaf pans

-Bake in preheated oven for 45 minutes OR 25 minutes for minis

-Cool for 10 minutes in the pan

-Turn out on cooling rack and cool completely

Moist & Tender Banana Nut Bread

From Kristi's Kitchen

(adapted from my Mama's recipe originally from The Hungry Potter)

Ingredients:

2 sticks organic unsalted butter

2 c. coconut palm crystals

6 frozen ripe bananas, slightly thawed

4 organic eggs

2 1/4 c. soft whole wheat pastry flour

2 tsp. sea salt

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans

Directions:

-Preheat oven to 350 degrees

-Combine dry ingredients in a separate bowl

-Cream butter and coconut palm crystals together in mixer

-Add bananas and continue mixing

-Crack in one egg at a time and continue mixing

-Slowly incorporate dry into the wet while mixing

-Fold in nuts

-Pour batter, evenly, into 2- 4x8 oiled loaf pans

-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness

-Cool in the pan for 20 minutes

-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

Rustic Italian Bread

From Kristi's Kitchen

Ingredients:

3 c. soft whole wheat flour OR spelt flour

2 tsp. aluminum-free baking powder

1 3/4 tsp. sea salt

2 1/2 tsp. Italian Seasoning

1/2 tsp. garlic powder

3 tbsp. honey

2 organic eggs, beaten

1 1/2 c. water

1/4 c. olive oil

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan or 3 mini loaf pans

-Bake in preheated oven for 55-60 minutes for 4x8 pan or 25-30 minutes for mini pans; covering with parchment for the last 25 minutes for 4x8 so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Homemade Apple Pie...WOW!

From Kristi's Kitchen

Ingredients:

Pastry for 2 crusts (recipe below)

8 c. sliced, peeled assorted baking apples - about 3 lbs. 

2 tbsp. lemon juice

1 c. + 2 tbsp. coconut palm crystals

1/4 c. soft whole wheat pastry flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg, rounded

1/2 tsp. sea salt

2 tbsp. organic butter

1 organic egg yolk

1 tbsp. organic half-n-half

Directions:

-Preheat oven to 425 degrees

-Combine all ingredients -except egg yolk and half-n-half -  in mixing bowl

-Spoon into prepared pie plate

-Top with second crust

-Brush crust with yolk and half-n-half wash

-Cut slits into the crust for venting

-Bake in preheated oven for 15 minutes

-Reduce heat to 350 degrees and continue baking for 40-45 minutes; until golden and bubbly

Pie Crust:

Ingredients:

2 1/2 c. soft white whole wheat flour

1 tsp. coconut palm crystals

2 tsp. sea salt

2 sticks cold unsalted organic butter, cubed

1/4 c. cold coconut oil

1/2 c. + 1 tsp. water

Directions:

-Combine flour, crystals and salt in food processor

-Add butter and oil to the processor and pulse until pea sized

-Mix in water and continue to pulse until a dough ball forms

-Pour out onto floured surface

-Cut into two pieces

-Wrap the pieces individually in clear wrap and place in the refrigerator for 30 minutes

-Remove each piece one at a time; sprinkle flour out onto rolling surface

-Roll each piece into 9" pie plate size

-Transfer one crust to pie plate; fill with apples and top with second crust

-Brust with egg wash and an extra sprinkle of palm crystals and cinnamon

-Cut steam slits and bake

This was the best apple pie I have ever tasted and so simple to put together! I shocked myself...not being an apple pie fan and pretty much a novice...this one was made especially for my sister-in-law as a celebration of her new job and it was amazing! I couldn't be more pleased, so pleased in fact I'm ready to make another!

Happy Eating!