BBQ Aprticot Wings

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Ingredients

4 pounds chicken wings
2 c BBQ sauce
1.5 C apricots, chopped
1 tsp ginger powder
1 TBS garlic powder
2 T gluten free tamari
Directions
  1. In a medium mixing bowl, combine all the sauces & spices. Remove about ½ cup of the mixture and refrigerate for later!
  2. Add the chicken wings to a large slow cooker, then cover with the sauce mixture. Stir until wings are well-coated. Cook on low for 6-8 hours.
  3. Once done, set oven to broil. Line a baking sheet with foil.
  4. Remove wings from slow cooker and place on the lined baking sheet. Drizzle with some of the slow cooker sauce if desired. Broil for approximately 2 minutes.
  5. Remove pan from oven, flip wings, and brush wings with the remaining sauce mixture that you saved out.
  6. Return to oven and broil for an additional 3-5 minutes, until sauce starts to caramelize.
  7. Remove from oven and serve!

xo erin

Prosciutto & Fig Pizza with Balsamic Reduction

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I don’t often put amounts in the ingredients list of pizza toppings because I feel like it’s a personal preference. Myself, I don’t like a lot of cheese, but some people like tons of cheese! So you can decide for yourself:)

Ingredients:

prosciutto

smoked gouda

Fig jam

fresh basil

1/3 c balsamic vinegar

Directions:

  1. Make your Sweet Potato Crust.
  2. While the crust is cooking make your balsamic reduction. Add your balsamic vinegar to a small sauce pan. Bring to a boil then reduce to low and let it cook till reduced to about half of the amount. Stir frequently and watch so it doesn’t burn. It will be a very sticky substance when its done.
  3. Remove the crust from the oven, spread fig jam over crust, top with grated cheese, slices of prosciutto and place it back in the oven until the cheese is melted (about 5-8 minutes)
  4. Finally, top with balsamic reduction and fresh basil.

*can also top with spinach!

xo erin

Zucchini Boats

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From Skinny Taste Blog. These were AMAZING!!

Ingredients:

For the enchilada sauce:

  • coconut oil spray
  • 2 garlic cloves, minced
  • 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
  • 1-1/2 cups tomato sauce
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 2/3 cup chicken broth
  • sea salt and fresh pepper to taste

For the zucchini boats:

  • 4 (about 32 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 cup green onions, chopped
  • 3 cloves garlic, crushed
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped cilantro
  • 8 oz cooked shredded chicken breast
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp chipotle chili powder
  • 3 tbsp water or chicken broth
  • 1 tbsp tomato paste
  • salt and pepper to taste

For the Topping:

  • 3/4 cup shredded sharp cheddar
  • chopped scallions and cilantro for garnish

Directions:

For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats:

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
  4. In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, thenadd in chicken; mix and cook 3 more minutes.
  5. Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
  6. Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.** cheese optional.
  7. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish.

xo erin

Plantain Taco Shells

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Plantain Taco adapted from Whole New Mom blog

Ingredients:

3 ripe plantains

1/2 c avocado oil

1.5 tsp hot sauce

1 tsp garlic salt

1/2 tsp onion salt

1/2 lime, juiced

Directions:

1. Pre heat oven to 300F

2. Combine all ingredients in your food processor or blender until smooth.

3. On parchment lined baking sheet pour plantain mixture, spread it out with a spoon or spatula to what ever size shells you would like- I like to make smaller sized shells (around the size of my hand) It should be about 1/4 of an inch thick.

4. Bake for about 25 minutes- until they are firm but flexible. Remove from oven and let the shells slightly cool.

5. Hang shells from the oven rack and cook for another 10-12 minutes. It may need longer but you want to watch them very closely so they do not burn!! This will help the taco shells have a bit more form and crisp up a bit.

6. Remove shells from oven and open them up a bit so as they cool they will keep their open shape- this will make them easier to fill.

xo erin

Cherry Ice cream

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It might be tricky to make this now because cherries aren’t in season….. but if you are able to get your hands on some:) Or you might just have to wait till next season!

Using this dairy free vanilla ice cream as your base, cut up cherries into halves or quarters and mix them into your churned ice cream before placing it in the freezer to harden.

** Note: the ice cream doesn’t harden completely!

xo erin