|Spiced Apple Butternut Squash Soup|
In honor of Autumn's approach, let me encourage you to try Spiced Apple Butternut Squash Soup and Herb Crusted Chicken. I love the soup recipe, but instead of following the instructions, I just throw everything in the crockpot and then puree it at the end of the day.
|I invented a really good salad dressing!|
creamy almond butter
Mix and adjust to desired texture. Pour over salad (or chicken or pork or veggies).
|Herb Crusted Chicken|
Herb Crusted Chicken
inspired by this recipe
6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
1 c. almond meal
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Using meat mallet (or sturdy rolling pin), pound chicken breasts in two gallon size ziploc bags to 1/2- to 3/4-inch thickness. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from bags and pat dry with paper towels.
Preheat oven to 450°F. Mix almond meal, basil, rosemary, salt, and pepper in food processor, transfer to a plate. Brush chicken breasts on both sides with olive oil. Coat chicken on both sides with herb mixture. Place chicken on foil-lined baking sheet. Bake until chicken is cooked through and coating is golden, 20-30 minutes.