Wednesday, July 27, 2011
2 boneless skinless chicken breasts
1/3 cup gluten free flour
1 cup finely shredded unsweetened coconut
1 cup finely chopped pecans (and almonds-optional)
fresh ground black pepper
4-6 TBSP Nutiva coconut oil
Start by combining flour, shredded coconut & chopped nuts in a bowl. Season with salt, pepper and Rosemary - don't be shy, pile it in there! Set aside.
Rinse chicken breasts and heat coconut oil in a large covered pan over medium heat. Cut chicken breasts into strips and roll in dry ingredients. Place in pan and sprinkle remaining dry ingredients over chicken. Cook covered for about 4 minutes on each side - or until golden and cooked through. Add additional coconut oil as needed to keep chicken from drying out.
Serve as a side or on salad. Healthy and delicious even cold!
Friday, July 1, 2011
2 cups butter - softened
2 cups brown sugar
2 cups white sugar
2 tsp vanilla
4 cups all purpose flour
4 cups instant oatmeal
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3-3 1/2 cups chocolate chips/m&ms/candy pieces
*1/2 cup chopped nuts*1/2 cup chunky peanut butter - softened
Preheat oven to 350.
In a very large bowl, cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. In a separate bowl combine flour, oats, salt, baking powder and soda - stir into sugar mixture. Mix in peanut butter and then chocolate pieces and nuts.
Drop by large spoonfuls onto greased cookie sheets.
Bake for 10-12 minutes. If you like them chewy, take them out before they look done.
*Omit the chocolate pieces for perfect peanut butter oatmeal cookies!