You won't believe it's vegan. Creamy, dreamy, and delicious. You can indulge in this classic fave free from eggs, dairy, and refined sugar
Creamy, rich healthy Avocado Chocolate Mousse made with avocado, dark chocolate, and maple syrup. You can't taste the avocado! Paleo, vegan and gluten free.
Super clean recipe for quinoa stir fry with vegetables and cashews, served with lime and garlic dressing. Perfect for a lunch or dinner!
For the sauce:
To make the sauce:
1 cup fresh orange juice
1⁄2 cup honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lb. skin on chicken, legs and thighs
1 1⁄2 cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced 1⁄4" thick crosswise
1 navel orange, peeled and sliced 1⁄4" thick crosswise
1 Cara Cara, peeled and sliced 1⁄4" thick crosswise
1 red grapefruit, peeled and sliced 1⁄4" thick crosswise
1 lime, peeled and sliced 1⁄4" thick crosswise
Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with chicken.