About this Recipe

Chocolate Cherry Brownies

These Paleo-friendly chocolate cherry brownies are so incredibly moist and full of flavor, you won’t even miss the processed flour, sugar, and dairy ingredients found in more traditional recipes.

For this version, you can use either fresh or frozen cherries. If using frozen cherries, let them thaw completely at room temperature before chopping and adding to the batter. You can also collect the juice while thawing and add it to the batter, as well. You will need to increase the cooking time by several minutes to account for the extra moisture, however.

.

• 4 large eggs
• 2 T. + ¼ c. coconut oil, melted
• ½ c. honey, preferably local
• ¼ c. almond milk, unsweetened
• 1 t. pure vanilla extract
• ½ c. coconut flour
• ¼ c. cocoa powder
• ½ t. baking soda
• ½ t. salt
• 1 c. chopped, pitted cherries

Inroduction

About this Recipe

By: John Doe

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed orci risus, tempus eget odio vel, interdum rutrum augue. Fusce suscipit vulputate ipsum id pulvinar. Nunc tristique sapien a mi sagittis facilisis. Vivamus vitae lobortis massa. Nunc interdum euismod lectus, ut iaculis metus consequat et.

• 1 package yeast
• 1 T. extra virgin olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 2 medium tomatoes, seeded and diced
• 2-3 fresh garlic cloves, minced
• 1lb. chicken tenders
• 2 t. ground cumin
• 1 t. chili powder
• 1½ t. smoked paprika
• 1 t. dried oregano
• 1 14-oz. can crushed tomatoes
• ½ c. chicken broth, preferably organic
• Sea salt and black pepper, to taste

  Ingredients:

  Optional toppings:
  Avocado, diced
  Pickled jalapenos and red onion, to serve

  Directions:

  1.   Heat the olive oil in a large, non-stick sauté pan over medium-high heat. Add the onion, pepper, tomatoes, and garlic and cook, stirring occasionally, until the veggies are tender, around 4-5 minutes.

  2.   Add the chicken tenders and season with salt and black pepper, to taste. Cook until the chicken develops a bit of color on each side, around 6-7 minutes.

  3.   Add the cumin, chili powder, smoked paprika, and oregano and cook, stirring occasionally, until everything is well coated and the spices are fragrant, around 2-3 minutes.

  4.   Pour in the crushed tomatoes and chicken stock. Reduce heat to medium and cover with a lid. Cook until the chicken is fully cooked through and no longer pink in the middle, around 10 to 12 minutes.

  5.   Transfer to a serving dish and top with diced avocado orpickled jalapenos and red onion, if desired, and serve immediately with cauliflower rice or your favorite side dish. Enjoy!

About this Recipe

You’ll never miss the beans in this chunky beef chili thanks to a flavor-packed and satisfying combination of fresh vegetables and Portobello mushrooms.

To top it off, a nice blend of herbs and spices pulls it all together into a delicious and filling meal.

• 2 T. extra virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 medium celery stalks, diced
• 2 medium red bell peppers, diced
• 1 lb. Portobello mushrooms, chopped
• 1 medium jalapeno pepper, minced
• 1½ lbs. ground beef
• 2-3 garlic cloves, minced
• Sea salt and black pepper, to taste
• 2 t. dried oregano
• 1 T. ground cumin
• 2 t. chili powder
• 1 t. cayenne pepper
• 2 T. tomato paste
• 1 24-oz. can crushed tomatoes, undrained
• 1 c. beef (or chicken) broth, preferably organic