CHICKEN ENCHILADAS W/ CREAMY AVOCADO SAUCE

Ingredients

3 avocados, scooped from skin

1 cup chicken broth

1 cup coconut milk

2 lemons, juiced

½ tsp cumin

½ tsp chili powder

1/8 tsp cayenne pepper

sea salt, to taste

black pepper, to taste

3 chicken breasts, cooked and shredded

½ red bell pepper, diced very fine

½ cubanelle pepper, diced very fine

1 medium onion, diced very fine

1 garlic clove, minced

2 cups black beans, cooked and rinsed

2 tsp taco seasoning

1/8 cup chicken broth

½ cup creamy avocado sauce

8 – 10 whole wheat or corn tortillas

½ - 1 cup shredded cheddar cheese (depending on taste)

Directions

1. Preheat oven to 350 degrees F.
2. Blend the avocados, juice from the lemons, coconut milk, chicken broth, cumin, chili powder, salt and pepper together in a food processor until smooth and creamy. Set aside.
3. Saute the peppers, and onion in a little cooking oil, such as olive or coconut oil until soft. About 10 minutes. Add the taco seasoning and black beans and heat through, 2-4 minutes. Then, add the chicken and a splash (about 1/8 cup) of chicken broth. Stir to combine and coat chicken with seasonings.
4. Add 1/2 cup of the avocado sauce to the chicken mixture and stir to combine.
5. Spoon 1/4 cup creamy avocado sauce in the bottom of a rectangle baking dish.
6. Add 1-2 tablespoons of cheese to a tortilla. Spoon in 1/4 cup of the filling into the tortilla. Wrap the tortillas lengthwise and place seam side down in the baking dish.
7. Pour 2 cups of the creamy avocado sauce on top of the enchiladas. Be sure all the tortillas are completely covered. Sprinkle the remaining cheddar.
8. Cover with foil and cook for 20 minutes.
9. Remove the foil and cook another 10 minutes.
10. Garnish with cilantro and serve with a little creamy avocado sauce for dipping.

BONE BROTH

INGREDIENTS: 

• 4 quarts water
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 2 large onions, unpeeled and coarsely chopped
• 2 carrots, scrubbed and coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 bunch fresh parsley
• 2-3 garlic cloves, lightly smashed
• 2-4 lbs. meat or poultry bones

DIRECTIONS:

1. Place all ingredients in a large slow cooker set on high. Bring to a boil, then reduce the setting to low for 12-24 hours. The longer it cooks, the better it tastes! Strain the stock through a fine mesh strainer or coffee filter into a large bowl, and discard the waste.

*Even if you don’t have a slow-cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat.

**Here is a list of vegetables, herbs, and spices you could add to give your broth more flavor. Feel free to mix and match, or invent your own recipe.

• Onion
• Green onion
• Leek
• Carrot
• Garlic
• Celery
• Salt
• Pepper
• Whole peppercorns
• Red pepper flakes
• Parsley
• Bay leaf
• Rosemary
• Thyme
• Sage
• Ginger

Avoid using broccoli, turnip peels, cabbage, Brussels sprouts, green peppers, collard greens, or mustard greens, as they will make your broth bitter.

GRANOLA W/ DARK CHOCOLATE

INGREDIENTS

¼ cup coconut oil
¼ cup plus 2 tablespoons honey
2 cups old fashioned oats
½ cup shredded coconut
½ cup pecans, chopped
½ cup dark chocolate chips

DIRECTIONS

1. Preheat oven to 300 degrees.

2. Add coconut oil and honey to a microwave safe bowl. Place in the microwave for 15-30 seconds to slightly melt the honey and coconut oil.

3. Add the melted honey and coconut oil to a large bowl with the oats, coconut and pecans. Toss to coat.

4. Place on a baking sheet lined with a silicone baking mat or parchment paper.

5. Bake for 30 minutes or until golden brown and allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven.

6. Toss cooled granola with chocolate chips and enjoy.
Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.