Honey Lime Chicken

honey lime chickenI made this chicken tonight for the first time and my 6 year old said “this is a keeper.”

I was worried the lime would be too strong but was pleasantly surprised that it was subtle enough for all of us.

I made it using soy sauce but cocoonut aminos could easily be used as a Paleo/Gluten free substitute.

I served it with fried brown rice (my favorite way to use leftover rice) and snow peas.


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Baked Falafel with Cucumber Dill Yogurt

falafel 2

Cucumber Dill Yogurt Ingredients:

  • 3/4 c or 1 small container of plain greek yogurt
  • 1/3 cup cucumber, peeled/grated (or chopped finely)
  • 1 garlic clove minced
  • 1 t dill (dried or fresh)
  • 1/2 t garlic powder
  • salt and pepper to taste

Falafel Ingredients: 

  • 1 can garbanzo beans/chickpeas, drained and rinced
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 c fresh parsley, loosely packed
  • 1 t fresh cilantro
  • 1 egg
  • 2 t cumin
  • 1 t salt
  • 1/4 t ground pepper
  • 1 t lemon juice
  • 1 t baking powder
  • 1 T olive oil
  • 3/4 c bread crumbs

Cucumber Dill Yogurt Directions:

  • Combine all ingredients in a bowl
  • Cover and chill for at least 30 minutes

Falafel Directions:

  • Preheat oven to 400F
  • Place onion, garlic, parsley, cilantro in a small food processor
  • Add chickpeas to food processor and pulse until chopped and combined but not pureed
  • In a separate bowl, combine egg, cumin, salt, pepper, lemon juice, baking powder, and olive oil
  • Combine chickpea mixture with egg mixture
  • Add breadcrumbs to the mixture and form into about 12 small patties
  • Place on non-stick foil lined baking sheet and bake for 10 minutes
  • Flip once and bake for another 10 minutes

This is great with an arugula feta salad or in a pita with cucumbers/tomatoes







Volcano Shrimp

There is a bar/restaurant in Wildwood, NJ that has an appetizer of Volcano shrimp (sometimes known as Bang Bang Shrimp) that I have been thinking about since last summer.  Here is the best copycat version that I’ve made to date.

Note that I don’t like food too spicy, so while these have a little kick, they will not burn your throat.

These cook quick so I highly recommend waiting until almost ready to eat to fry them.

volcano shrimp

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