Apple Pie Oatmeal

Apple pie oatmeal is such a quick, easy, filling, and delicious breakfast that it's hard not to love! It's especially good in the fall when you see all kinds of sweet apple treats everywhere!

Ingredients:

1/3 cup of uncooked oats

3/4 cup of green apple chopped (or whatever kind of apple you like)

2/3 cup of water

pure maple syrup

chopped walnuts

Directions:

1. Add the water to the oatmeal and microwave for 1 minute and 30 seconds. 

2. Add apples and sprinkle with handful of nuts

3. Drizzle with pure maple syrup

Coconut Lime Chicken

I was on the hunt for a new dinner recipe. If you know me, my go-to dinner staple is chicken. I couldn't come up with anything new and exciting so I decided to go searching my favorite place, PINTEREST and I found this Coconut Lime Chicken Recipe that looked great.  I love coconut and anything that has a fiesta kick to it!  It is by Sarah Nevins from A Saucy Kitchen.  She has some great recipes so check out her site.

So let me know what you think!  I hope your family loves it as much as I do.

Ingredients:
4 skinless, boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt

1/4 teaspoon black pepepr

1 tbsp. coconut oil

1/2 cup chopped red onion

1 chopped red chili (optional)

1 cup organic chicken stock

2 tbsp. lime juice (about 1 large lime)

1 tbsp. chopped cilantro

1/2 tsp. red chili flakes

1/2 cup of full fat coconut milk from a can or coconut cream

1 tbsp. arrow root (for paleo) or corn starch mixed into 1 tbsp. water. (optional)

Directions:

• Place the chicken between two pieces of plastic wrap and pound them down to make them an even thickness.  This will help the chicken cook evenly and make it more tender.  Sprinkle each side of the chicken with salt and pepper.
• Melt the coconut oil in a large skillet over a medium high heat on the stove.  Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side.  Remove the chicken from a skillet and set aside on a plate. The chicken doesn’t need to be fully cooked  yet because you will be returning it to the heat in a few.
• Add the chopped onion to the same skillet and saute for a few minutes to soften.  Add the chili pepper if you are using it.  I personally did not use it.  I don’t love spicy foods and I really didn’t think my kids would like it either.
• Saute another couple of minutes.  Add the chicken stock, lime juice, cilantro and chili flakes.  Bring the mixture to a boil and then reduce down to a simmer.  Let simmer for about 5 minutes to let reduce down.  Add the coconut milk and bring to simmer again for another 5 minutes.  Add the starch and water at this time if you are using it.  You  may need to raise the heat a little to bring this to a boil to activate the starch.  Once the sauce thickens you can take it back down to simmer.
• Add the chicken back to the skillet, cover and cook for another 5-10 minutes or until the chicken is cooked the whole way through.
• Serve with rice or cauliflower rice and put the sauce on top.
• Add a little extra sprinkle of cilantro to the top!

ENJOY!

Zucchini Chips

Today I'm going to share about zucchini chips, yes you read that right..zucchini. I'm going to be honest, a lot of people love kale chips but I HATE kale. I just can't stand it. I found the zucchini chip recipe in my Fixate cookbook, and I decided to try that since I hate the idea of Kale chips so much. I was pleasantly surprised! 

Ingredients:
- 2 large zucchini very thinly sliced
- 1 tbsp. olive oil
- 1/2 tsp. sea salt

Directions:
1. Preheat oven to 225 degrees F
2. Place zucchini slices in one layer between the paper towels to help draw out the liquid
3. Line two large baking sheets with parchment paper
4. Put the zucchini slices onto the parchment paper
5. Brush zucchini with oil and sprinkle with sea salt
6. Bake for 2 hours, or until brown and crispy

I would love to hear what you think about these!