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BBQ Wings

SKINNY BAKED BBQ WINGS

All you need is:
18 Bone in Chicken Wings
1.5 Cups Barbecue Sauce (Annie’s is a good all natural choice)

Preheat oven to 425 degrees

Line a large baking sheet with parchment paper, then place a wire rack on top of it.

In a large mixing bowl, combine chicken wings and half of the bbq sauce. Gently toss to coat.

Transfer chicken wings to rack, and line them up in a single layer.
Bake for 25-30 minutes, or until the chicken is cooked through. Remove from oven, brush with the remaining half of the bbq sauce and put back in the oven on the top shelf for another 5 minutes.

Recipe inspiration from Gimmie Some Oven

Grainless Black Bean and Quinoa Burgers

Grainless Black Bean and Quinoa Burgers

1 can black beans, rinsed and drained
1 Egg
(Egg substitute 1 tablespoons flax meal + 2.5 tablespoons water)
1 cup Quinoa (cooked)
Coconut or olive oil for cooking
1 small yellow onion, finely chopped
1 orange bell pepper, finely chopped
1 cup Greens
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon black pepper
⅛ teaspoon ground cayenne
½ teaspoon chili powder
½ cup oat flour (ground-up rolled oats)

1. Heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper and garlic; cook until the onion is translucent, about 2 minutes. Add the greens and stir immediately, letting it wilt slightly. Turn the heat off.
2. In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa and remaining ingredients.
3. Form patties in 1/2C portions. If mixture is still wet and sticky lightly sprinkle some more oat flour on top of the formed patties.
4. Heat coconut oil in a pan – cook patties ~1min/ side until lightly golden brown.
5. Preheat oven to 375. Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
6. Serve on a whole-wheat hamburger bun or Salad with guacamole, Mango salsa or corn salad.

Recipe courtesy of My Square Plate

Honey Glazed Roasted Brussels Sprouts & Tofu

Honey Glazed Roasted Brussels Sprouts & Tofu

Ingredients:
brussels sprouts
olive oil
liquid aminos
arrowroot or cornstarch
organic honey
rice vinegar
sesame oil
chili garlic sauce

In your oven: move your racks so one is up high and the other is down low. Preheat oven to 400 degrees.

Instructions for Tofu:
slice your tofu into 1-2in thick slices
put tofu in between 2-3 layers of paper towels and put a heavy book on top to help squeeze some of the water out let sit for 15 minutes
transfer tofu and cut into smaller squares
whisk together 1 T olive oil and 1T liquid aminos and drizzle over tofu
sprinkle 1 T arrow/cornstarch over tofu and toss until evenly coated
place tofu on a baking sheet with parchment paper and set aside

Instructions for Brussels sprouts:
discard any “off” color leaves & cut lengthwise in half
toss them in 1.5 T olive oil
arrange on a baking sheet (flat side down)
sprinkle with pink himalayan salt

Put brussels sprouts on lower oven rack and tofu on the top rack. Bake for 10 mins and flip tofu and sprouts over then bake for another 10-15 mins.

Instructions for glaze:
In a small pan, whisk together 1/4c liquid aminos, 2T organic honey, 2T rice vinegar, 2t sesame oil and 1-3t chili garlic sauce.

Bring to a boil over medium heat, stirring often for about 8 mins. then remove from heat.

Place sprouts and tofu on plate and drizzle with sauce.

Recipe courtesy of Cookie & Kate