Coconut Crunch with Green Apple Slices

Love this hearty afternoon snack for days when I need a pick me up.  I’ve taken it over to friends’ houses and kids, husbands, and moms all swoon over this dip. I prefer to use green apple slices as their tartness complements the sweetness of the dip well but any favorite apple will do. Also, use an almond butter that has a dip-like consistency like Trader Joe’s. Some brands of almond butter are too solid which doesn’t work well for this recipe. And not to be too bossy, but use coconut flakes as opposed to shredded coconut. What are you waiting for? Go make this. So good. Enjoy!

2 cups coconut flakes, unsweetened
1 cup pepitas
1 cup sunflower seeds
1 cup sliced almonds
Pinch or two of sea salt
2 tablespoons coconut oil
½ cup creamy almond butter
3-4 Granny Smith green apples, sliced

1. Preheat your oven to 300°F.
   In a medium bowl, combine your coconut flakes, pepitas, sunflower seed, almonds, and salt.
2. Gently heat your coconut oil in the microwave for about 25-30 seconds to liquefy it and then combine it with the ingredients in the bowl.
3. Pour the contents of the bowl onto a rimmed baking sheet and spread evenly.
4. Bake for about 8 minutes, or until lightly browned, stirring halfway through. Pull from oven and let cool.
5. Stir a couple tablespoons of the coconut crunch into the almond butter and then sprinkle another tablespoon or so on top.
6. Scoop up a bit of the dip with an apple slice, pop it in your mouth, and enjoy!

You will have leftover coconut crunch which can be stored in an airtight container for up to a week…if it lasts that long.

PS: This makes a great care package for your favorite college student in need of healthy, delicious dorm snacks.

YIELD: A few cups

Weeknight Chicken Noodle Soup

“Carrie, it’s been so long since you’ve posted a recipe, surely we deserve a recipe with chocolate.” No, my friends, no chocolate. It’s Chicken Noodle Soup and this time of year when everyone is sniffling and coughing, you need Chicken Noodle Soup. My 10-year-old requests a batch of this every week and then proceeds to eat it for dinner, snack, and in a thermos for lunch, until it’s gone. If he loves it so much, you will too. It’s fast. It can be made on a weeknight. And no, it doesn’t require homemade chicken stock, unless you have a freezer full already; however, the stock you use can make or break this dish. My favorite store-bought brand is Costco’s Kirkland brand organic chicken stock. Since we are here on the cusp of Thanksgiving, I suppose this soup could be make with leftover turkey instead of chicken but since I’m not much of a turkey person (Horrors!) I can’t say for certain.

2 pounds boneless/skinless chicken breasts
Salt and pepper
1 Bay leaf
1 teaspoon dried oregano or Italian seasoning
2 tablespoons olive oil
1 medium/large yellow onion, peeled and diced
3 celery stalks, diced
3 carrots, peeled and diced
1 teaspoon salt
½ teaspoon pepper
Plus more to taste if necessary
2 quarts chicken stock/broth
1½ cups dried macaroni noodles

Generously salt and pepper both sides of your chicken breasts. Place in a pot and cover with enough water to submerge breasts by an inch. Sprinkle in your oregano/Italian seasonings and your Bay leaf. Cover and bring to a boil. Reduce heat to low and simmer with lid askew for 15-18 minutes. Remove from water and let cool somewhat. Without scraping off any of the seasonings, shred into bite-sized pieces, and set aside.
Meanwhile, heat your olive oil in a large soup pot. Stir in your onions, celery, carrots, salt and pepper. Sauté for 8 minutes or until softened. Add in your chicken and then pour in your chicken stock. If necessary, add water so that the meat and vegetables are submerged by ½-inch or so. Cover, bring to a boil, reduce heat, and simmer with lid askew for 15 minutes. Taste and add more salt and pepper, especially pepper, if necessary.
While your soup is simmering, cook your macaroni noodles according to the package, drain, and set aside.
When ready to serve, scoop some noodles in a bowl and then ladle the soup over the noodles. I prefer adding the noodles at serving time as opposed to dumping them into the soup pot, having them soak up all the broth, and then turning into large soggy blobs.
Serve with bread and sliced pears. Enjoy!

YIELD: One big pot full

Slow Roasted Cherry Tomatoes with Garlic and Thyme

This recipe is a great way to use up an abundance of summer cherry tomatoes as well as those tiny garlic cloves in the center of a head that are almost not worth the effort to peel. The low temperature and long cooking time allow for a rich, deep flavor to develop with the tomatoes and garlic.

½ cup olive oil
2 pints cherry tomatoes, halved (4 cups)
4 sprigs thyme
1 Bay leaf
Handful of unpeeled garlic cloves
Salt and pepper

Preheat your oven to 300°F. On a baking sheet with raised, spread your tomatoes, cut side up, in a single layer. Sprinkle your garlic cloves in-between the tomatoes. Evenly drizzle your olive oil over the tomatoes and garlic. Top with salt, pepper, thyme, and Bay leaf. Roast for 1½ hours.
Pick out your thyme sprigs and Bay leaf with a fork and discard. If you are a garlic lover, once cooled, squeeze the roasted garlic out of its paper skin and leave with tomatoes, otherwise simply discard.

Spoon this light yet luscious sauce over fresh pasta, grilled chicken, or on top of toasted bread. Stir it into cold quinoa and add basil for a delicious summer salad.

Enjoy!

YIELD: 2 cups