BBQ Aprticot Wings

photo 1 (4)

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

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Noodles with Tahini Saute Sauce + Peas

photo (45)

Ingredients:

3 parsnips, spiralized

1/3 c frozen peas

Sauce

1 heaping spoonful of tahini

1 tsp honey

1/2 tsp red pepper flakes

1 tbsp sesame oil

1 tbsp tamari

1/2 tsp lime juice

2.5 tbsp almond milk

1/4 tsp minced ginger

1 garlic clove, minced

Directions:

  1. In a small sauce pan add all of the ingredients and heat on low heat till it is all combined. Add your almond milk to make your sauce creamy. If you would like it creamier, add more milk.
  2. In another pan with a bit of water, add parsnip noodles and cook on medium till they are soft. Don’t cook too long or they will get soggy.
  3. Warm peas on the oven in a small pot. Drain water.
  4. Add noodles to sauce pan and stir till noodles are completely covered.
  5. Serve warm. Top noodles with peas and black sesame seeds.

xo erin