Deliciousness

Well the house is still a wreck and I feel like I spend as much time moving unopened boxes around a room so I can arrange the furniture as I do actually unpacking those boxes, but last night it was time for a real meal. We have eaten out more in the past two weeks than I ever remember doing and when we haven't been eating out, we've been just eating strange assortments of things we have around the house that usually aren't all that great for us. So, last night I wanted a yummy meal that tasted good and was healthy. Not sure why, but ever since going out to Red Lobster with our friends Todd and Elisa before leaving San Antonio and tasting their coconut shrimp, I've been thinking about trying to make a coconut chicken. I finally did it last night and it was yummy! Even Benjamin thought it was good and he informed me all afternoon as I purchased, thawed, and cooked the chicken that he didn't like chicken. And best of all, it's super simple.

Coconut Chicken
1 lb chicken
1 1/4 c dried unsweetened shredded coconut
3 T virgin coconut oil
salt and pepper to taste
1 avocado

Begin by pounding the chicken with a meat tenderizer until it's less than a half inch thick. Then cut it into bite size pieces. Place chicken in a bowl along with coconut and stir until the chicken is evenly mixed with the coconut. Sprinkle on salt and pepper and stir. Melt coconut oil in a skillet. Then place chicken in the skillet and cook on medium until chicken is done and coconut is just starting to brown. Remove from heat and serve with slices of salted avocado.

I served this along with asparagus and quinoa and it was delicious. Unfortunately it was so delicious and we were so hungry that I didn't think to take a picture. So you will just have to take my word on the fact that it looked as pretty as it tasted and try it yourself. :)

Chocolate!!

Well our week of chocolate was not supposed to begin until tomorrow or possibly Monday, but today was a crazy day with three showings on our house and Matt having to go in to work at 11:45. Benjamin missed his nap due to the house showings, so he went to bed early and since Matt is still at work, what was I supposed to do but whip up something yummy for him to come home to after what I imagine has been a stressful day. So, let the week (plus a day or so) of chocolate begin!

These little cupcakes are a new recipe I tried a few weeks ago that you can find here. I followed the cupcake recipe, but used 1/4 cup honey instead of 1/2 c agave and also used melted coconut oil instead of grapeseed oil. I love that these are a little lower in sugar than the typical cake and that they still taste yummy and chocolaty.

For the frosting, I melted 1/4 cup 60% cacao chocolate chips and beat them with 3 Tablespoons of butter. Then I added about 1/2 c whipping cream and 1/2 teaspoon vanilla. They weren't chocolaty enough for me, so I also added 1 1/2 teaspoons cocoa powder, but I should have added that before the cream because I ended up over beating the cream and got a little more of a grainy look for the frosting than I was hoping for. But the flavor was delicious, so over whipped or not, it went on the cupcakes. Now I just need to wait for Matt to get home so we can eat one up. Mmmmm. Chocolate truly does make life feel happier.

Sugar Free Apple Pie

Well, this week in Texas we have had several days where the temperature didn't get above 95 and the evenings were finally cool enough to enjoy going for a walk. Which for this Hoosier girl who's used to MUCH cooler temperatures this time of year, makes me long for fall. I had to light a cinnamon candle and I got in the mood for apple pie. So I came up with a very simple recipe for some very yummy apple pie. It's definitely more tart than your typical apple pie, but since I love tart flavors, it works well for me.

Sugar Free Apple Pie

3 large apples that are crisp and tart, peeled and sliced into small pieces - I used Paula Reds, which I've never had before, but which were delicious!

2 T lemon juice sprinkled over the apples

2 1/2 t cinnamon

1/4 t allspice

2 1/2 T unbleached white flour

2 1/2 Tablespoons apple juice concentrate

Combine all ingredients together and set aside.

Crust:

1 c whole wheat flour

1/2 c very cold butter

5-6 T of very cold water

Blend flour and butter with a pastry cutter until coarsely crumbled. Add water a few tablespoons at a time just until the crust begins to come together enough to form a ball. Place ball in the the fridge for 15 minutes. Then place it between two sheets of parchment paper and roll thin. Place the whole thing in the freezer for about 5 minutes. Then place the crust in a dish of your choice. I used a Pyrex round dish because I wanted my crust to fold over the apples. You could just use a regular pie dish and rather than trimming the edges around the dish, just fold the excess in over the top of your pie.

Once you have your crust in your dish, spoon the apple mixture in and bake at 425 for 25-30 minutes, or until the crust is done and the apples are soft. Top with a generous dollop of unsweetened whipped cream. Mmmmmm!

Benjamin sure enjoyed his pie!!!