I threw this together in a pinch and it more than lived up to my expectations. It was absolutely delicious! So I had to pop in real quick and share it with you guys. The only suggestion I have is to cut back on the amount of olive oil and lemon, or it can be a little bit overwhelming. Anyway, hope you enjoy it!
- 4 pounds chicken thighs
- 1 tablespoon salt
- 1 tablespoon oregano
- 1 tablespoon black pepper
- 1 tablespoon rosemary
- pinch of cayenne pepper
- 1/2 cup fresh lemon juice
- 1/2 cup olive oil
- minced garlic
- 3 russet potatoes, sliced or cubed
- 2/3 cup chicken broth
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F
- If you would like crispier potatoes, you can remove the chicken from the pan and broil the potatoes for an additional 2-5 minutes.
This will forever be one of my favorite recipes. It’s super easy, and ridiculously delicious. It’s totally vegan and can be made gluten free as an added bonus! I usually omit the coconut when I make these because coconut is just yuck in my opinion 😉
- 1 cup rolled oats
- ½ cup nut butter (peanut, cashew, almond, etc)
- 2 tbsp honey
- 2 tbsp desiccated coconut
- 1 tbsp chia seeds
- ½ tsp vanilla extract
Toss all the ingredients in a bowl, and mix them all together. Honestly, it’s easiest to do this with your hands if you’re not afraid to get a little messy. Then make the mixture into bite sized balls and store them in an airtight container in the fridge. Enjoy!
Original posting by My Fussy Eater.
Hey everyone! Today I’m whipping up these skinny chocolate chip cookies and had to share the recipe with y’all. They’re pretty low in sugar, and vegan friendly! Enjoy!
1 cup flour (all-purpose, whole wheat, gluten-free flour)
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
2 TBS-1/4 cup sugar (or 4 TBS honey if not strict vegan)
4 Tablespoons creamy peanut butter
8 oz unsweetened applesauce
⅓ cup dark chocolate chips or Vegan Mini Chocolate Chips
Preheat oven to 350 F
Combine the flour, baking powder, salt, vanilla extract and sugar and mix well
Stir in the peanut butter and applesauce until a combined well then fold in chocolate chips
If the mixture is a little sticky for handling try refrigerating it for 30mins to an hour to help
Drop the dough onto a greased baking sheet by the tablespoons.
Bake them for about 8-10 minutes or until they are golden brown.
Original recipe from Veggiebalance.
I found this and couldn’t resist since its 24 Day Challenge diet friendly. The only change I made was omitting the wine since I didn’t have any because it’s not allowed. Super tasty!
– 4 russet potatoes
– 3 carrots
– 3 celery stalks
– 1/2 yellow onion
– 2 cups chopped mushrooms (one package)
– 1 Tbsp. flour
– 1 tsp fresh thyme
– 1 tsp fresh sage
– 4 cloves garlic
– 2 cups veggie broth
– 1/3 cup red wine
– soy milk (or rice milk)
– vegan butter
Peel, chop, and boil the potatoes for 10-15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
Original posting from Buzzfeed.