Almond Crusted Chicken Breast

Ingredients:

1. ½ cup unsalted almonds (I used almond flour, so I didn’t use a food processor.  I also added about 2 tablespoons of a natural bbq sauce to make up for the dryness.)

2. 1 garlic clove

3. ½ teaspoon coarse salt

4. 1 teaspoon paprika (optional)

5. 2½ tablespoons extra virgin olive oil

6. 2 organic boneless, skinless chicken breasts, halved (4 pieces total)

Directions:

1. Make a coarse paste with almonds, garlic, salt, paprika and olive oil in a food processor or blender.

2. Rub onto chicken.  I chopped half of a white onion and mixed that in before rubbing on the chicken.

3. Roast at 425 degrees in the oven until cooked through, 15 to 18 minutes.

Magical Blueberry Vanilla Chia Seed Jam

Ingredients:

1. 3 cups fresh blueberries

2. 3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)

3. 2 tbsp chia seeds

4. 1/2 tsp pure vanilla extract

Directions:

1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.

3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.

Edamame Hummus

Ingredients:

1. 1 (500g) bag frozen shelled edamame (equal to 3 cups thawed/drained)

2. 2 garlic cloves, peeled

3. 3-4 tbsp fresh lemon juice

4. 1/4 cup tahini (stir well before measuring)

5. 2-4 tbsp water, to thin as needed (I used 3T)

6. 1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)

7. 1/4 tsp ground coriander seeds, optional

8. 1/8th tsp cayenne pepper, optional

9. To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, edamame

Directions:

1. Rinse and drain thawed edamame.

2. With motor running on food processor, drop in 2 garlic cloves to mince.

3. Next, add edamame to processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.

4. Add in the lemon juice, tahini, and water and process again until smooth. 5. Add salt to taste along with optional cayenne pepper and ground coriander. Process again