Coquito French Toast
Ingredients:
• 1 cup full-fat coconut milk
• 1/3 cup spiced rum
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Cooking spray
• 8-10 slices thick Brioche bread (or challah or white bread)
• Toppings: toasted coconut flakes, ground cinnamon, maple syrup, and/or powdered sugar
How to Make It:
1. In a large bowl, whisk together coconut milk, spiced rum, eggs, nutmeg,
cinnamon, and vanilla until well combined.
2. Spray a large skillet with cooking spray. Soak each slice of the bread
in coconut milk-egg mixture and place on a hot skillet, 1-2 slices at a time.
Cook on medium-high heat on both sides until golden, about 2-3 minutes.
3. Transfer to a plate and top the french toast with toasted coconut flakes,
powdered sugar, cinnamon, and/or maple syrup. Serve immediately. Enjoy!
Lemon Coffee Cake
Ingredients:
- Extra Virgin Olive Oil
- 1½ cups blanched almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 Omega-3 or pastured eggs
- ½ cup Swerve
- ¼ cup avocado oil
- Juice of 3 lemons
- Zest of 2 lemons
- ¼ cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
How to Make It:
1- Preheat the oven to 350°F
2- Start by spraying a 9 × 5-inch loaf pan with olive oil and line it with parchment paper.
3- In a large bowl, whisk together the almond flour, coconut flour, salt, and baking soda.
4- Combine the eggs, Swerve, avocado oil, lemon juice, lemon zest, coconut milk, and vanilla extract in a small bowl. Then, whisk the wet ingredients into the dry ingredients until well combined.
5- Then, you’ll want to fold in the poppy seeds and transfer the dough to the prepared loaf pan.
6- Bake for 35 to 40 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.
7- Let your cake cool for a few minutes before running a knife around the edge of the pan to help remove the loaf.
8- Serve while still warm, or at room temperature.
Garlic Chicken and Lemon Asparagus
Ingredients:
• 3 boneless, skinless chicken breasts cut into bite-sized chunks
• 2 bunch of asparagus, rinsed and trimmed
• 1/2 cup butter, divided (1/4 cup for browning the chicken and 1/4 cup for the sauce)
• 1 teaspoon olive oil
• 2 teaspoons minced garlic, divided (1 teaspoon for the chicken bites and 1 teaspoon for the asparagus and sauce)
• 1 teaspoon Italian seasoning or Herbes de Provence
• 1 tablespoon Sriracha, optional
• 1/2 cup (125ml) low-sodium chicken broth
• Juice of 1/2 fresh lemon
• 1 tablespoon minced parsley
• Crushed red chili pepper flakes, optional
• 2 bunch of asparagus, rinsed and trimmed
• 1/2 cup butter, divided (1/4 cup for browning the chicken and 1/4 cup for the sauce)
• 1 teaspoon olive oil
• 2 teaspoons minced garlic, divided (1 teaspoon for the chicken bites and 1 teaspoon for the asparagus and sauce)
• 1 teaspoon Italian seasoning or Herbes de Provence
• 1 tablespoon Sriracha, optional
• 1/2 cup (125ml) low-sodium chicken broth
• Juice of 1/2 fresh lemon
• 1 tablespoon minced parsley
• Crushed red chili pepper flakes, optional
• Slices of lemon for garnish
For the chicken seasoning:
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons onion powder
How to Make It:
1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit on a shallow plate while you prepare the asparagus.
2. Wash and trim the ends of the asparagus, blanch them in boiling water for 2 minutes, then soak them in ice water to stop the cooking. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.
3. Melt half the butter (1/4 cup) with olive oil in a large cast-iron skillet over medium heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, and add one teaspoon of minced garlic and Italian seasoning. Stir and cook the chicken bites for one minute more until the garlic is fragrant. Remove the chicken bites from the skillet and set aside on a plate. You might work in batches to avoid crowding the pan and have steamed chicken bites instead of browned ones.
4. In the same skillet over medium-high, add the remaining teaspoon of minced garlic, then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add the remaining 1/4 cup butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine.
5. Add the blanched asparagus and toss for 2 minutes to cook it up. Push asparagus on the side, add the sauteed chicken bites back to the pan, and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices, and serve immediately.
2. Wash and trim the ends of the asparagus, blanch them in boiling water for 2 minutes, then soak them in ice water to stop the cooking. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.
3. Melt half the butter (1/4 cup) with olive oil in a large cast-iron skillet over medium heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, and add one teaspoon of minced garlic and Italian seasoning. Stir and cook the chicken bites for one minute more until the garlic is fragrant. Remove the chicken bites from the skillet and set aside on a plate. You might work in batches to avoid crowding the pan and have steamed chicken bites instead of browned ones.
4. In the same skillet over medium-high, add the remaining teaspoon of minced garlic, then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add the remaining 1/4 cup butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine.
5. Add the blanched asparagus and toss for 2 minutes to cook it up. Push asparagus on the side, add the sauteed chicken bites back to the pan, and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices, and serve immediately.
Spanish Hot Chocolate
Ingredients:
• 2 cups whole milk
• 1 tablespoon cornstarch
• 6 ounces bittersweet dark chocolate grated (try Chocolat-Menier bar)
• 1 tablespoon granulated sugar or more to taste
• Pinch of cinnamon or cayenne powder optional
How to Make It:
1. In a saucepan, add the milk and heat over medium-low heat. Whisk in the
cornstarch to the warm milk until it has dissolved.
2. Add the chocolate, while stirring, until the chocolate has completely melted.
3. Add the sugar and continue stirring until the hot chocolate has thickened about
5 minutes.
4. Serve the hot chocolate with homemade churros. Enjoy!
Teriyaki Salmon Bowl
Ingredients:
• 1 lb (450g) salmon filets, cut into chunks
• 1 cup (180g) rice (we used sushi rice)
• 3 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 2 teaspoons gluten-free tamari (or soy sauce, or Nuoc Mam)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon Sriracha, optional (or any hot sauce you like)
• 4 scallions, chopped
• 2 tablespoons sesame seeds
• 5 oz (150g) edamame beans
• 1 avocado, sliced
• 1 cup (180g) rice (we used sushi rice)
• 3 tablespoons rice vinegar
• 1/2 teaspoon salt
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 2 teaspoons gluten-free tamari (or soy sauce, or Nuoc Mam)
• 1 teaspoon sesame oil
• 1/2 teaspoon grated garlic
• 1/2 teaspoon grated ginger
• 1 tablespoon Sriracha, optional (or any hot sauce you like)
• 4 scallions, chopped
• 2 tablespoons sesame seeds
• 5 oz (150g) edamame beans
• 1 avocado, sliced
How to Make It:
1. To make this easy Teriyaki Salmon Bowl: Cook the sushi rice according to the packet instructions. Add a small dollop of butter to the rice if you like.
2. In the meantime, mix the rice vinegar, brown sugar, and salt together in a small bowl, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over and stir to coat the rice.
3. Divide the cooked rice between two bowls so that two-thirds of each base is covered. Sprinkle rice with sesame seeds. In the remaining third, arrange edamame and sliced avocado.
4. To make the Teriyaki sauce, mix the honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha together in a small bowl.
5. In a skillet over medium heat, heat 1 tablespoon oil and add the diced salmon filets. Brown the salmon quickly on all sides, then pour the Teriyaki sauce over it.
6. Turn the heat back up to high – stir so that the salmon is fully coated in the Teriyaki sauce and then sprinkle the spring onions over the top. Continue to cook on high heat for a couple of minutes, stirring occasionally, until the salmon is glazed and cooked to your liking. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Serve the Teriyaki salmon bowl with extra tamari soy sauce on the side if you like. Enjoy!
2. In the meantime, mix the rice vinegar, brown sugar, and salt together in a small bowl, stirring well until the sugar and salt have dissolved in the vinegar. When the rice is cooked, pour the dressing over and stir to coat the rice.
3. Divide the cooked rice between two bowls so that two-thirds of each base is covered. Sprinkle rice with sesame seeds. In the remaining third, arrange edamame and sliced avocado.
4. To make the Teriyaki sauce, mix the honey, sesame oil, tamari (or soy sauce), garlic, ginger, and Sriracha together in a small bowl.
5. In a skillet over medium heat, heat 1 tablespoon oil and add the diced salmon filets. Brown the salmon quickly on all sides, then pour the Teriyaki sauce over it.
6. Turn the heat back up to high – stir so that the salmon is fully coated in the Teriyaki sauce and then sprinkle the spring onions over the top. Continue to cook on high heat for a couple of minutes, stirring occasionally, until the salmon is glazed and cooked to your liking. Remove from the pan and scoop the teriyaki salmon and spring onions onto the sushi bowls. Serve the Teriyaki salmon bowl with extra tamari soy sauce on the side if you like. Enjoy!
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