Tuesday, July 5, 2011
Original Recipe - Here
2 1/2 cups almonds
2 1/2 cups walnuts
2 tablespoons coconut flour
2/3 cup honey
Pre-heat oven to 325 degrees.
On a large baking tray lined with parchment paper, mix your almonds, walnuts and seeds together with your coconut flour(I mixed all of this in a bowl with the honey and coconut flour before putting it on parchment paper ;). Then pour the honey slowly over the nuts – you’re not going to cover all of them but that’s ok. Then use your hands to mix all of the nuts and honey together(I mixed with a spatchula). Warning: this is a messy process!
Bake in oven for 20 minutes. You can serve immediately or wait until they cool down. Enjoy!
Original Recipe Adapted from Foodnetwork.com
* 1/4 cup olive oil, divided
* 3 tablespoons lemon juice
* 1 garlic clove, minced
* 1 teaspoon ground cumin
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* Dash hot sauce
* Freshly ground black pepper
* 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
* 1 medium onion, halved and sliced lengthwise(I omitted the onion.. don't know why...)
* 2 green bell peppers, sliced
* 2 red bell peppers, sliced
* 8 (8-inch) flour tortillas
* 1 lime, juiced, for topping
* Sour cream, for topping
* Salsa, for topping
* Guacamole, for topping
* Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the olive oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons olive oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
Romaine lettuce works great if your cutting out the carbs.