Cilantro Chicken

Makes 4 Servings

• 1 lb organic, free range, kosher or all natural boneless/skinless chicken breast/tenders
• 1.5 Tbsp (organic) olive oil  or grape seed oil
• 1 Tbsp. Garlic & Herb Mrs Dash, turmeric or curry
• Prepared "Super Cilantro Sauce" recipe on this blog

Season and pan saute chicken breasts on both sides over medium heat in olive oil until just cooked through and remove to serving plate.  You may need to butterfly whole breasts or pound them to 1/2 inch thickness.  If seasoning with turmeric or curry, pour the measured spice into a dish and dredge the chicken in order to evenly coat.  Top with equal portions of "Super Cilantro Sauce" and serve with choice of "Golden Coconut Rice" or "Gobi Aloo" recipes.

1 serving:

189 cals/7g fat/26g pro/4g carbs

Simple Truffle Cake

Makes 8-12 Servings

• 1 c. organic unbleached white flour
• 3/4 c. organic light brown or raw sugar
• 1/3 c. pure unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp aluminum free baking powder
• 1/4 tsp. sea salt 
• 3/4 tsp. cinnamon
• 1 tsp. vanilla extract
• 1/2 c. melted (organic) coconut oil or butter
• 3/4 c. organic low sour cream
• 2 large eggs

OPTIONAL FROSTING SUGGESTIONS:  For decadent occasions spread cooled cake with (organic) hazelnut spread or prepare Pure Vanilla Whipped Cream recipe for topping with strawberries as a chocolate shortcake.

Preheat oven to 350 degrees F, then grease and flour (or dust with cocoa) an 8" round cake pan.  In a large mixing bowl (sift) first 6 ingredients.  In a smaller bowl whisk the next 4 ingredients until smooth. Combine the wet and dry ingredients by hand with a whisk or mixer until well blended.  If using yogurt  it may be necessary to add 2-3 Tbsp. water to get a pourable batter.  Bake at 350 degrees 25-30 minutes  or until edges pull away from the cake pan and a toothpick inserted into center comes out clean.


1/8th piece of cake (not frosted):

295 cals/16g fat/4.5g pro/35g carbs/20g sugar/3.5g fiber