I am always on the look-out for weeknight dinner recipes that are quick and easy but also delicious enough to serve to company on the weekend if I wanted to. This one fits the bill. It’s also a one pan dinner which equals quick and easy clean-up as well.
This dish has great flavor. I love the combination of the artichoke and mushroom with the mustard vinaigrette. I hope you enjoy it, too!
4 organic chicken breasts (thighs/legs would do great, too)
1 can artichoke hearts, quartered
1 onion roughly chopped
1 pound mushrooms, sliced
2 tablespoons of brown mustard
2-3 cloves of garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red wine
1/2 teaspoon of Trader Joe’s 21 Seasoning Salute (If you aren’t familiar with this, it’s basically just a fabulous blend of spices – I use it for practically everything.)
1/2 teaspoon dried thyme
Salt and pepper to taste
Pre-heat oven to 350.
Line a 13 x 9 baking dish with parchment paper. Arrange the artichokes on the bottom of the pan, place the onions next, then the mushrooms.
Lay the chicken on top of the veggies.
In a mixing bowl combine and mix the mustard, garlic, oil, vinegar, wine and spices. Pour this mixture over your chicken. I let mine marinate in this for about an hour before placing it in the oven, but you certainly can skip that step.
Cook for about 45 minutes. *If your chicken pieces are on the thinner side, check your chicken for doneness around the 30 minute point, you definitely don’t want to overcook it. However, the thicker pieces may need to cook for as long as an hour.
Serve hot and pile all the veggie goodness on top of your chicken. Hope you like it!
Remember how I said awhile back that part of our whole food journey as a family has been to not eliminate treats completely, but to reinforce to our kiddos that treats are just that, treats? We don’t get them on a daily basis and we don’t eat them from packages much anymore, but that being said, I don’t feel one bit guilty about making a batch of delicious brownies from good, quality ingredients for my family. These brownies. I cannot quit making these brownies. In December, I even made them two days in a row. The first days batch got crumbled and put into our vanilla ice cream mixture and became Brownie Ice Cream… so of course I had to make them the next day to eat with our Brownie Ice Cream… right?!
These guys are super easy to make and they are wheat-free. If you have oatmeal on hand, just blend up 1/4 cup of oats to use or you can buy oat flour in the bulk section of your grocery store.
Delicious, friends. I am warning you. Now you are going to have a brownie problem. Oh, and this is another Sprouted Kitchen inspired recipe. She is awesome.
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Erin brought these delicious cakes to my house for dinner over the summer and I believe I have made them three times since. They are so yummy and so beautiful. The first time I made them we just ate them by themselves with the yogurt sauce drizzled over the top. The second and third times, we have placed the cakes on a bed of mixed greens, topped with a fried egg and then drizzled the yogurt sauce on top… our favorite way to eat them, for sure.
The recipe is from Sprouted Kitchen – if you haven’t checked out her blog yet, we strongly recommend it. Her new cookbook is a beautiful piece of art, too. She cooks mostly vegetarian, whole, real foods and the photos of her food are breathtaking. I followed this recipe of hers step-by-step, so she gets all the praise for this one!
I doubled the recipe so we could have leftovers through the week and it made about 20 smallish cakes. The ingredients below need to be doubled if you wish to do the same.
INGREDIENTS: (sweet potato cakes)
1 3/4 lbs sweet potatoes (I baked mine, then peeled them and set aside to cool)
2 teaspoons butter or coconut oil, plus more for cooking
1 leek, halved and thinly sliced
2 teaspoons tamari
1 clove garlic, minced
3/4 teaspoon salt
Pinch of red pepper flakes
1/2 cup oat flour (gluten-free oat flour if you need it to be GF)
1 egg, whisked
METHOD: (sweet potato cakes)
Either bake or boil your sweet potatoes until softened and set aside to cool.
While your potatoes are cooking/cooling, in a large pan melt your coconut oil or butter and cook the chopped leeks over medium heat until softened, about 4 or 5 minutes. Once they are ready, set them aside and let them cool.
In a large bowl, add the sweet potatoes, tamari, garlic, red pepper flakes, whisked egg, and flour and mix together with the cooled leeks until combined.
Over medium to medium high heat in a large pan, melt enough coconut oil/ butter to completely coat the pan. Form your patties from 2 tablespoons of the sweet potato-leek mixture and flatten a bit with a spoon once in the pan. If your patties are too wet/sticky to work with, add a bit more flour until they are only “tacky” feeling and not wet. You don’t want them to fall apart in the pan.
Keep an eye on the oil in your pan, if it gets too dry your patties will stick to the pan and most likely scorch – but they’ll be beautifully crisped if you keep up with the oil/butter. Let each patty cook for about 7-8 minutes or until they look nice and browned.
Place cooked cakes on a paper towel lined plate to blot off excess oil while you finish cooking the rest. Serve the cakes warm with the yogurt sauce drizzled on top or on the side. These are amazing on a bed of lettuce with a fried egg! But they are just as yummy on their own! Enjoy.
INGREDIENTS: (yogurt sauce)
1/2 cup greek yogurt, or plain whole milk yogurt
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3 tablespoons chopped cilantro or basil
2 tablespoons shallot, minced
Pinch of salt and pepper
METHOD: (yogurt sauce)
Add the yogurt, oil, lemon juice, salt and pepper to a food processor or blender and pulse a few times until combined.
Add the herbs and chopped shallot to the yogurt mixture and pulse until the mixed.
Can be stored in a sealed container in the fridge!
Oh gosh. I have found a winner. I don’t know about you all, but one of my all-time favorite go-tos for a snack or even a dessert is sliced apple drizzled with peanut butter and honey. In fact, if we don’t have something on hand for dessert, chances are quite good that I will make myself my apple “treat.”
This recipe is perfect for breakfast, lunch (I am currently eating it for lunch as I type), breakfast-for-dinner or post-dinner snack! It’s super quick and easy, too. And… a huge hit with the kiddos. Score!
I topped mine off with a whole banana sliced up. Perfection. I think cinnamon will be added next time… because you all know how much I love my cinnamon. If you have all of these ingredients in your kitchen, which you probably do, go make it! And let us know what you think.
1/2 cup of quinoa, rinsed
1 cup of water (to cook quinoa in)
2 heaping tablespoons of peanut butter or more if you want it more peanut-buttery! (I used 3 tablespoons of natural crunchy peanut butter)
1 tablespoon of raw honey
1 apple diced
1 banana for topping (optional)
1. Give your quinoa a quick rinse in a mesh strainer and cook in a medium pot according to the package instructions.
2. After quinoa has cooked, remove from heat. Stir in the diced apple, peanut butter and honey and stir until everything is combined thoroughly and you don’t have anymore globs of peanut butter left.
3. Serve warm. Top with sliced banana if you choose. Enjoy!
As promised with the Jambalaya post, this is the whole grain cornbread that accompanied that delicious dish. It was the perfect match. This cornbread also goes amazingly well with the Chipotle Black Bean Chili or any kind of chili for that matter.
I don’t use a lot of corn meal normally, so I just bought what the recipe called for from the bulk bins, that way I didn’t have a bunch leftover just hanging out in my cabinet getting stale. Make sure to get organic, whole grain corn meal to get the maximum nutrients, as well as to avoid genetically modified corn.
This recipe has just the right amount of sweetness that you’re used to with cornbread, but is naturally sweetened with just a bit of 100% pure maple syrup. I also love the whole corn kernels and the cheddar cheese. Yum. Deliciousness. Hope you like it!
2/3 cup + 1 tablespoon whole-wheat flour
1/2 cup whole grain corn meal, preferably organic (I used Bob’s Red Mill)
1 tablespoon baking powder
1/8 teaspoon salt
4 tablespoons butter
3/4 cup frozen corn kernels
1/2 cup heavy cream
1 tablespoon 100% pure maple syrup
2 eggs, beaten
1/2 cup full fat sour cream (see our take on fats here)
1/2 cup freshly grated sharp cheddar cheese
1. Preheat oven to 350F. 2. Whisk your dry ingredients together. 3. Over medium heat, melt your butter and whisk in 1 tablespoon of the flour until it begins to brown, make sure it doesn’t get too brown or burn, though. Add the frozen corn kernels and let them thaw about a minute. Add the heavy cream and whisk the mixture until it begins to get thick and creamy, this should take a few minutes. Stir in the maple syrup and remove pan from heat. 4. Add the already beaten eggs, sour cream and grated cheese to the creamed corn mixture and add all of this to the dry ingredients. Mix together without over-mixing. 5. Pour your batter into a greased baking dish (I used a non-stick jelly-roll pan the first time and a square glass Pyrex dish the second time and I liked the glass dish better, but that’s just my preference.) 6. Bake for 25 minutes or until toothpick comes out clean.
A new flavor to add to Erin’s Fruit and Nut Bar post! These were so delicious and reminded me of peanut butter fudge. Yum, yum, yum. I made these for Jonah’s kindergarten class this week and am hoping they were enjoyed by everyone! Super easy to make and only 4 ingredients.
1/2 cup whole pecans
1/2 cup whole almonds
1/2 cup natural peanut butter
16 pitted dates
1. Put all ingredients in the food processor.
2. Process until combined and all ingredients are sticking together. You may need to add a few tablespoons of water slowly while the processor is running to get your ingredients to stick a bit better.
3. Dump mixture on to a piece of parchment paper and flatten it with your hands to make a large square or rectangle. I flattened mine out by pressing my wooden cutting board on top of it and then stuck the mixture in the fridge for 30 minutes.
4. Cut your bars after they have chilled in the fridge.
5. Store in a covered container in the fridge or individually wrap each bar and keep in the fridge.
My mom is the best cook. It doesn’t matter what dish, or which recipe – she knows her way around the kitchen and serves up amazing food every single meal. And she makes it look effortless. I’m not biased or anything.
She had the huge blessing of getting to know a wonderful woman from New Orleans and inheriting all of her recipes when she passed away. My mom was in Seattle last week and while she was here, she made this amazing Jambalaya for us. Oh man. It was so good. Note: we served this with rice, white northern beans, and homemade cornbread (recipe coming soon!) but these are optional.
1 onion, chopped
1 bunch green onions, chopped (white and green parts)
1 lb sausage sliced (we used local Chorizo, spicy and delicious)
1 lb cooked and peeled shrimp
1 28 oz can diced tomatoes
1 tablespoon dried parsley
4 tablespoons Creole seasoning (this can be purchased from the spice aisle, or you can easily make your own by mixing equal parts: red pepper, black pepper, chili powder, garlic powder/salt, oregano, and paprika)
Cooked brown rice, or Paleo rice. You could also use Quinoa.
2 cans white northern beans (optional). Omit if Paleo.
1. Prepare your rice according to the directions on the package. Set aside.
2. In a large fry pan, cook the sausage until browned on both sides. Scoot the meat to one side of the pan and add the onion, green pepper, green onion, garlic, and celery and stir fry until soft and fragrant.
3. Add parsley and the Creole spice mix and stir. Add salt, pepper, cooked shrimp and canned tomatoes. Stir well and simmer until some of the liquid dissipates (about 15-20 minutes). Taste for desired spiciness.
4. Put your beans in a medium saucepan with about 1/2 cup of water and approximately 4 tablespoons of the liquid from the jambalaya pan and some of the sausage. Let this simmer for about an hour.
5. Serve over cooked rice (we used short-grain brown rice, Erin uses cauliflower rice).
Your house will smell amazing and your tummy will be growling! Enjoy this yummy meal!