Thanks to my failed attempt at making hazelnut butter yesterday, I tried again this morning! I realized that I was using were raw, so I roasted up my maple covered hazelnuts from yesterday and vuala. I gots me the perfect nuts to make Maple Roasted Hazelnut Butter!
Maple Roasted Hazelnut Butter
-1T maple syrup
-2 pinches of salt
Directions: Begin by preheating your oven to 350. Mix 1.5C hazelnuts with 1T maple syrup and 2 pinches of salt. Spread nuts onto a baking sheet and bake for 10 minutes, stopping to stir after 5 minutes. Let nuts cool before processing into nut butter. After nuts are completely cooled, mix nuts and a few pinches of salt in a food processor for 6-8 minutes, scraping the sides as needed.
*Next time I would add one more T of maple syrup into the food processor with the nuts. It could have used a bit more sweet.
Breakfast this morning was a big bowl of banana oats topped with more sliced banana, peanut flour sauce, Carob Cashew Nut Butter, and raisins.
After breakfast we had a Sunday family adventure to the gym! The girls did 20 minutes of cardio (2 miles on the track) and lower body strength training. We were there for a little under an hour…in and out!
I was one hungry girl when I got back from workin’ on my fitness so I had a quick apple and some raisins and then we were off to do some errands. Once we returned home, I had a big salad, a cup of homemade tomato lentil soup, and a yogurt parfait with pineapple!
Tomato Lentil Soup
The rest of the day was spent hanging around. We did a little spring cleaning and ended up going through some childhood pictures.
When all five of my family members are together, we take advantage because it RARELY happens! Tonight’s dinner was extra special, inspired by my trip to Italy in 2008. While in Florence, I took a cooking class and we learned how to make Chicken Cacciatore. Sadly, I can’t find my recipe so I created my own. Lone behold..
Lee’s Chicken Cacciatore
-6 chicken thighs
-2T olive oil
-1T corn starch
-2 cloves of garlic
-2 zucchinis, diced
-2 small onions, diced
-1C mushrooms, diced
-1 can of diced tomatoes
-1 cup of white wine
-1 cup of chicken broth
-Spices: Penzey’s Oregano, Sweet Basil, salt, and pepper
Directions: Begin by skinning and seasoning your chicken thighs with salt and pepper. Next, brown the chicken in 1T olive oil and 1 clove of minced garlic. Cook each side on medium heat for about five minutes each and set aside. Next, sauté veggies in 1T olive oil and 1 clove of garlic. Add diced tomatoes, wine, chicken broth, and spices and let simmer for an additional 30 minutes on low heat. To thicken up the sauce, add 1T corn starch.
Serve Chicken Cacciatore with noodles or quinoa! This recipe was 100% gluten free! om nom!
This post was a little excessive. SORRY I went a little nutzo with the recipes today