RECIPES

Let your chicken marinate in this Sassy Balsamic Marinade, and then grill them up for a delicious dinner!

Sassy Balsamic Marinade

Ingredients
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
1/4 teaspoon sea salt, to taste
1 clove garlic, crushed (optional)
1 teaspoon raw honey

Directions
Combine all ingredients in a small bowl and whisk to completely combine.

Cut your chicken into bite-sized pieces, toss it in a bowl with the marinade, and let it sit in the fridge for 20-30 minutes (alternatively, you could leave the chicken breasts or thighs whole and marinate them a little longer, 45-60 minutes, or marinate over night).


I like to have Kelsey's Blueberry Sunshine Pancakes with a cup of tea while sitting on my back porch...it's the perfect way to spend a summer morning!

Blueberry Sunshine Pancakes

Ingredients
1 cup almond flour
2 eggs
1/4 cup coconut milk
2 tablespoons coconut oil, melted + extra for cooking
1/4 teaspoon baking soda
2 tablespoons honey
1/2 teaspoon lemon zest
1/2 cup blueberries

Directions
1. In a medium mixing bowl combine eggs, coconut milk, honey, and melted coconut oil and mix well.
2. Add the almond flour, baking soda, and lemon zest, and mix until completely combined.
3. Finally, add the blueberries and stir until they are evenly mixed throughout the batter.
4. Heat a little bit of coconut oil in a medium frying pan over medium heat.
5. Using a 1/3 cup measuring cup, scoop the batter into the frying pan and cook each pancake until browned on the first side, about 2-3 minutes. As each pancake is browned and stable enough to be moved, flip it to cook on its second side.
6. When the second side is browned, transfer the pancake to a plate and enjoy warm topped with some more blueberries and maybe even a little pure maple syrup!