Honey Sriracha Chicken

INGREDIENTS

  • 2 pounds boneless skinless chicken breasts

  • 1 cup chicken broth

  • 1/4 cup honey

  • 1/4 cup Sriracha

  • 1/2 cup rice vinegar

  • 1/2 cup soy sauce

  • 4 cloves garlic minced or pressed

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon black pepper

INSTRUCTIONS:

Whisk together sauce ingredients: broth, honey, Sriracha, vinegar, soy sauce, garlic, ground ginger, and black pepper.

Pour half the sauce into crockpot.

Place chicken into crockpot.

Pour the rest of the sauce over the chicken.

We cooked it on high for 4 hours but you could do low over 6.

We shredded our chicken, but you could pull it out about halfway through cooking and cut it into pieces and then place back in crockpot for the remainder of the time.

Serve over rice, cauliflower rice, quinoa or zoodles, which is what we chose.

There’s a nice kick to the dish but not so much you can’t eat it.

honeysrir.jpg

Chocolate Protein, Cashew & Coconut Bars

Modified slightly from Ambitious Kitchen. These are a little crumbly because of the homemade cashew butter. It was challenging to measure because it was cold from the fridge and less moist, as well. I think you really need a bit more liquid-y nut butter to start.

INGREDIENTS

  • 1/2 cup cashew butter (M made ours because we couldn’t find any without added sugar). You could use sunflower butter if you need to keep this nut-free. Also, could sub almond or peanut butter if you prefer.

  • 2 tablespoons coconut oil

  • 1/4 cup honey

  • 1 teaspoon vanilla extract

  • 2/3 cup your favorite chocolate protein powder

  • 2/3 cup rolled oats

  • 1 tablespoon chia seeds

    FOR THE TOPPING:

  • 3 tablespoons chocolate chips with stevia (We use Lily’s but you could also use dark chocolate or whatever you want if you aren’t overly concerned with sugar)

  • 1 teaspoon coconut oil

  • Sea Salt for sprinkling over bars

INSTRUCTIONS

  1. Heat cashew butter, coconut oil, honey and vanilla in a saucepan over low heat. It took a while for the cashew butter to melt because I was using it from the fridge. So, if you’ve made your own then I recommend getting it to room temp before using.

  2. Remove from heat and stir in protein powder until smooth, then fold in oats and chia seeds. Place in a 8x4 inch loaf pan lined with parchment paper. The parchment paper is KEY!

  3. Add chocolate and coconut oil in a small saucepan and place over low heat until melted. This will not take very long, at all. Then, drizzle over the bars and tilt pan to cover completely

  4. Sprinkle with sea salt.

  5. Place in fridge for 1 hour before removing from pan and cutting into squares. This is supposed to make 10 squares but we cut ours smaller for 16 little pieces. Store bars in fridge tightly wrapped or in an airtight container for up to 2 weeks.

Chocolate-y and Sweet but with less sugar and more protein

Chocolate-y and Sweet but with less sugar and more protein