thedishonhealthy.com

I’ll be 8 months pregnant in a little over two weeks. There, I said it

But not just any snack; I mean a power snack that’s made with all good things, that has a long fridge life, and that’s easy to prep and equally satisfying. They have the goodness of old-fashioned rolled oats, ground flax seed meal, dairy-free dark chocolate chips, creamy (all-natural) peanut butter and a tiny dash of pure maple syrup and coconut or MCT oil for some healthy fat action. and it’s great little healthy snack to have at hand for when that sweet tooth strikes, if you know what I mean my munchkins love them and they can easily be made lunchbox-friendly by subbing the all-natural peanut butter or nut butter of your choice for nut-free sunflower butter.

Say hello to a super versatile recipe involving balsamic-like flavors and the sweetness of slowly-cooked onions, shallots and California prunes infusing the chicken with the best kind of smell and taste. whole or sliced in half Heat the oven to 425 degrees and line a baking sheet with parchment paper In a large bowl, toss the chicken, onions, shallots, and condiments together (olive oil, sea salt and cracked pepper, garlic and rosemary or thyme) Place coated/seasoned chicken thighs over the baking sheet. Make sure the onions and shallots are also directly over the baking pan so that they don’t burn and they absorb some of the juices from the chicken as it bakes. Roast for about ~25 mins, or until the onions, shallots, and prunes begin to caramelize and brown Check the chicken for doneness.

Growing up, salads were a part of my fabric, of my genetic make-up (almost). I wouldn’t say I gleefully enjoyed them back then… but, I’ve got my dad to thank for the early introduction to greens