Ginger Orange Chicken

Ginger Orange Chicken

2 cups of cooked rice
3-4 chicken breasts, chopped
salt and pepper
1 large onion
1/4 cup coconut oil
2 tablespoons cornstarch or arrowroot powder

1 cup orange juice
2 tablespoons firmly packed brown sugar
1 teaspoon fresh ginger
3 tablespoons tomato paste
4 tablespoons honey
1 tablespoon molasses
1 tablespoon apple cider vinegar
½ cup water
½ teaspoon ground mustard
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon chili powder


Season the chicken with salt and pepper. Heat the coconut oil in a skillet. Brown the chicken and onion. Mix the cornstarch with a cup cold water and stir. Mix the other ingredients in a bowl and add to chicken, then add the cornstarch simmer for 15-20 minutes until chicken is tender.  Serve over rice. Serves 4

Apple Puff Pancake

Apple Puff Pancake

6 pieces of bacon, cooked till crispy
2 tablespoons of coconut oil
2 apples, peeled and sliced thinly
3 tablespoons coconut sugar
6 eggs
1 ½ cups milk (or dairy free option)
1 cup almond flour
1 tablespoon coconut flour
3 tablespoons coconut sugar
1 tablespoon vanilla
½ teaspoon baking soda
¾ teaspoon cinnamon
½ teaspoon salt

Preheat oven to 425 degrees.

Start cooking bacon if not precooked.

Coat 9x13 inch pan with coconut oil. Add apples in a thick layer. Coat the apples with coconut sugar.

In a blender mix together remaining ingredients.  Pour the mixture over the apples.

Bake for 40 minutes or until golden brown and not runny.