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Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Baked Apple Cider Donuts



INGREDIENTS

  • ½  cup apple cider (not vinegar)
  • ⅓ cup unsweetened applesauce 
  • 1 ¾ cups whole-wheat pastry flour 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut sugar
  • 1/4 cup plain Greek yogurt
  • 3 Tablespoons melted coconut oil
  • 1 egg

Cinnamon Sugar Topping

  • 1 Tablespoon melted coconut oil
  • 1/2 cup organic cane sugar
  • ½ Tablespoon cinnamon

  • INSTRUCTIONS

    1. Preheat oven to 350°F.
    2. In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined. 
    3. In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined. 
    4. Add wet mixture to flour mixture, and stir until just combined.
    5. Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities. 
  1. Bake for 6-8 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack. 
  2. While donuts are baking, mix together sugar and cinnamon in a shallow bowl. 
  3. Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated. Best enjoyed immediately but can be stored in an air-tight container for 2-3 days and reheated in the microwave or toaster oven.

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