What You’ll Need:
1 red bell pepper, seeded and cut into 1-inch strips
1 green bell pepper, seeded and cut into 1-inch strips
2 yellow squash, cut into sticks
1 zucchini, cut into sticks
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
What To Do: Preheat grill to high heat. In a large bowl, combine all ingredients; mix well and place in a grill basket. Grill vegetables 5 to 6 minutes, or until lightly browned but still crisp. www.mrfood. com
Combine cornflakes, coconut and pecans; set aside. In a small heavy saucepan, combine remaining ingredients. Cook, stirring constantly, over medium heat until a candy thermometer reads 240° (soft-ball stage). Add syrup mixture to dry ingredients; stir well. Drop by tablespoonfuls onto waxed paper.
• 1/2 cup diced strawberries
• juice of 1/4 lime (you will use the remaining lime later in the recipe)
• 1 Roma tomato, seeded and diced
• 1/8 cup finely diced red onion
• 1/2 avocado, diced
• 1 small handful of chopped cilantro leaves
• sea salt and ground pepper, to taste
• 1 pound chicken tenders (or you can buy the breasts and slice it into long strips)
In a small bowl, combine strawberries, lime juice, tomatoes, onion, avocado, and cilantro. Stir to distribute the lime juice (this will help keep your avocado from browning). Season with salt, a pinch or two. Taste as you go so it is perfect for your taste buds!
Squeeze remaining lime over the chicken and then season with salt and pepper. Place tenders on a heated grill or grilling pan (medium to medium-high heat). Depending on the thickness of your chicken, you are going to cook them for 3-5 minutes per side. Check the internal temp with a meat thermometer to make sure the chicken is at 165 degrees. Remove from heat and let rest for a few minutes.
Spoon salsa over chicken. Serve immediately.
• Cookie Ingredients:
• 2/3 cup pecan halves
• 2/3 cup chopped, pitted dates
• 1 teaspoon vanilla
• 1/4 cup cassava flour
• 2 tablespoons ghee or butter, melted
• 1 teaspoon baking soda
• 1 large egg
• pinch of salt
• Chocolate Coating:
• 3.5 ounce 72% chocolate bar
• 1 tablespoon coconut oil
• 1 teaspoon honey
• Snowflake Layer:
• 1.5 cups unsweetened coconut flakes
Preheat oven to 350 degrees F.
Place pecans in a mini food processor. Pulse until flour-like. Add dates, vanilla, cassava flour, butter, baking soda, and egg. Pulse until a sticky dough.
Form 10, 1-tablespoon sized balls (I used this scoop). Place on a parchment paper-lined baking sheet.
Bake for 12 minutes. Transfer cookie balls to a cooling rack and let cool for 30 minutes.
In a double boiler (or just set a metal bowl atop a pot with 1-inch of water), melt the chocolate, coconut oil, and honey. Dip cooled cookies in the chocolate mixture.
Roll dipped cookies in the coconut. Set cookies aside on the cooling rack. Once completed, transfer the cookies to a parchment paper-lined lidded dish and refrigerate until ready to eat.