Jerk Chicken Tacos with slaw and spicy jerk Aioli
Featured Image

First you need to make your own Jerk Spice Mix-

Jamaican jerk seasoning-
1/2 tablespoon garlic powder
1 1/2 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon dried crushed red pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
I finished my spice mix off with a quick grind in a mortar & pestle
Ingredients-
3 Teaspoon Jerk seasoning
2 large chicken breasts sliced into strips
2 cups of shredded cabbage (add shredded carrot if you have it)
1/4 cup red onion sliced thin
handful of fresh cilantro
2 limes
canola oil
1/3 cup mayonnaise
fresh ground pepper
Sea salt
fresh corn tortillas
Directions-
1. Slice your chicken breast into 1 1/2 inch slices and rub to cover with some of your divided spices.
2. Heat some canola oil in a cast iron pan and cook your chicken, sprinkle more Jerk Spice on if you like it spicy! Preheat your tortilla’s while cooking the chicken
3. While the chicken cooks- make a quick slaw with your thinly sliced or shredded cabbage and carrots by tossing with oil and lime juice and seasoning, and make your aioli by adding a couple teaspoons Jerk spice and mix well.
4. Assemble your tacos with the slaw first, then chicken , then add some cilantro and aioli.  Serve with lime wedges.


 

0 comments
Raw banana ice cream with maple peanut butter syrup & raw peanut butter date medallions
Featured Image

I ate this for lunch.  It only looks completely decadent.  In actual fact it’s just fruit, dates and nuts.  Ok, with a bit of maple syrup.

 

Banana Ice Cream-

Ingredients- 2 banana’s sliced into medallions and frozen for 2 hours in freezer.  (use a silicon plate for this so you can pop them off)

Directions-

1. Throw your frozen banana’s into the food processor and whir until smooth like ice cream.  wait- it is ice cream.  I swear.

2. Remove to container and return to freezer for harder ice cream.

Maple peanut butter syrup-

Directions-

1. In a small sauce pan on low heat melt 1/4 cup maple syrup into 2 Tbsp melted natural peanut butter.  Stir most frequently until reduced but still runny.   Pour on ice cream.

Raw date medallions-

Ingredients-

3/4 cup raw pitted dates

1/4 cup raisins

2 Tbsp natural crunchy peanut butter

1 Tbsp organic raspberry jelly

4g slivered almonds

1/2 cup oats

raw coconut flakes and toasted almond slivers for garnish

Directions-

1. Put it all in the food processor and whir until it is fully combined.

2.  Roll into balls, sprinkle coconut and slivered almonds on a sheet of wax paper.  Use another sheet of wax paper on top of balls, press down on top wax sheet with an even hand and a heavy plate.  Use a shot glass to cut your new raw date rounds into tiny medallions.  Use tiny bits of creamed honey as glue on a toothpick to garnish with more toasted almonds.

 

Put ice cream in a bowl, pour syrup over top, add some raw cookie medallions and sprinkle with toasted almonds.  This entire serving of fruits, nuts and delicious goodness was about 400 calories total.  All good for you.

 

 

 

One comment
Red Beet and Poppyseed Muffins
Featured Image

I bought some beets.  So I’m using them up in various ways.  These muffins are delicious.  Not too sweet, just the right density.  Fairly low in calories as I switched out some of the fat for applesauce.

 

Ingredients:

1 medium/large red beet
1/2 cup low fat Greek yogurt
1 1/4 cup GF flour (I used Cup for Cup flour)
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons  brown sugar
1/4 tsp. vanilla
1/8 cup melted butter plus 1/8 cup unsweetened applesauce

 

Directions:

1. Cover your beet with water and bring to boil in a small pot, reduce to medium and cook until a fork can be inserted in the center.  Drain  water and let the beet cool enough to handle. Wear rubber gloves, peel beet and cut it into chunks. Puree in the food processor. Measure out 1/4 cup beet puree and reserve. You can freeze the rest for another time.

2.  Pre-heat oven to 350F (180C).

3. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

4. In a medium bowl, whisk together the egg, brown sugar, vanilla, yogurt, butter/applesauce, and beet puree. Pour the wet ingredients over the dry and whisk to combine.

Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.

 

Makes 9 muffins

 

I replaced 1 Tbsp of the brown sugar with Stevia- Making the calorie count 145 calories per muffin.  Quite reasonable.  Have two!  You can always substitute even more applesauce for oil and use an alternate sweetener.  I added a little cream cheese honey glaze and toasted almonds for the photo.  Honestly, they don’t need it.  Just eat them plain or with a little butter.

 

2 comments
css.php // //