Lemon-zinger Chicken Marinade

Juice & Zest from 1 large lemon
6-8 cloves garlic
1/2 cup olive oil
1 1/2 tbsp honey
1 tsp salt
1 tsp oregano
1 tsp basil

Puree all ingredients. Marinate 4-6 butterflied chicken breasts for 8 hours.

Garlicky Tangy Grilled Veggies

2 Organic Zucchinis
2 Organic Yellow Summer Squash
2 Organic Bell Peppers (any color)
6 cloves garlic
1/3 organic onion
1/2 cup apple cider vinegar
1/4 cup extra light olive oil
1/4 cup water
1 tsp salt
1 tsp oregano

Slice squash lengthwise as thin as you can. Slice peppers in rings
Puree garlic, onion, salt, oregano and half of the vinegar into paste. Add remaining liquids and blend until smooth. Pour in large bowl over sliced veggies and marinate 15 min to 1 hour. Grill on high heat to the done-ness you like. Serves 4 adults who like veggies.

Cilantro-Lime Chicken

Marinade:
1/4 Cup Grapeseed Oil
1/4 Cup Olive Oil
1/3 Cup apple cider vinegar
4 cloves garlic
1/4 cup diced cilantro
1 seeded jalapeno
juice of 2 limes
1 tsp sea salt
2 tbsp honey
Puree in blender.

Marinate 2 pounds chicken overnight for best flavor then grill away!

Layered Pot-Roast

2-3 pound eye round roast sliced thin
46 oz Tomato Juice (1 large can Campbell's)
1 onion diced
4-6 cloves garlic diced
2 stalks celery diced
2-3 tbsp olive oil
dried oregano
kosher salt

1. Slice eye round against the grain as thinly as possible
2. Saute onion, garlic and celery in olive oil until translucent.
3. Pour enough tomato juice in bottom of crock to cover the crock.
4. Place enough slices of beef along bottom of crock to cover juice.
5. Sprinkle 1/4 to 1/3 of sauteed vegetables on top of beef.
6. Sprinkle with oregano and salt.
7. Pour more tomato juice to cover veggies.
8. Repeat layering with beef, veggies, spices, juice to use up all ingredients.
9. Cook on high for 6 hours or low for 10 hours.

"Brownies"

1 1/2 cup pecan-butter
1/4 cup coconut oil
1/2 cup honey
2 RIPE bananas
1 cup butternut squash
1 tsp baking soda
3 ounces raw chicken

Puree. Pour into greased 8x8 or 9x9 pan and bake at 300 for 1:15 or until center comes out clean with toothpick. These tend to be a little wet so if you have trouble, leave them in a low oven to dry out a bit.

Fajita-ish Chicken

Okay, so, usually I have a plan for dinner. Tonight I did not. So, I threw a few things in a pan hoping to replicate a little fajita-ish flavor for my flavor-deprived boy. Turned out great and I ate half. Oops. The portions are small b/c I thought I was cooking for one. I'll update the next time I make it for larger portions.

1/2 organic chicken breast, sliced very thin against grain and diced.
1/2 organic zucchini, pealed and diced
1/2 organic red pepper, diced.

Marinade:
2 Tbsp apple cider vinegar
2 Tbsp oil (light olive works well)
1 Tbsp honey
1/4 tsp coriander (can be increased if you like more fajita-ish flavor)
1/8 tsp cumin
1/8 tsp black pepper
1/4 tsp dried oregano
1 tsp salt
2 cloves diced garlic

Mix marinade and pour over chicken and veggies. Let sit 15 minutes. Dump everything into a VERY hot skillet and stir-fry until done.

Egg-Free Pecan Spice Cookies

1 1/2 Cup Pecan Flour (would work just as well w/almond too)
1/8 Cup honey
1/4 Cup pear sauce
1/8 Cup melted spectrum palm shortening
1 tsp baking soda
1/8 tsp salt
1/2 tsp SCD vanilla
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix honey into warm, melted shortening. Blend pear sauce & vanilla into it. Stir all dry ingredients together. Pour wet ingredients into dry and blend well. Roll into small balls and press flat like peanut-butter cookies (I use a standard cookie scooper). Bake at 300 for 15 minutes. Cool on a wire rack.