Tip: For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm.
Prep time: 15 minutes
Cook time: 10-15 minutes
1/3 c. tamari (gluten-free soy sauce) or coconut aminos
2 T. sugar-free crunchy peanut butter, room temperature
3 T. honey, preferably local
2 T. rice vinegar
1-2 large garlic cloves, minced
1 T. sesame oil
½ t. crushed red pepper flakes*
For less heat, use ¼ teaspoon crushed red pepper flakes instead
1 lbs. boneless, skinless chicken breast, cubed
2 T. unsalted butter
3 large green onions, sliced (white and green parts separated)
1-2 cloves garlic, minced
Sea salt and black pepper, to taste
I large head Bibb lettuce, separated, rinsed, and patted dry
½ c. chopped cashews, lightly salted
- Whisk together the tamari, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
- Heat butter in a large nonstick skillet set over medium heat. Add white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
- Pour the chicken and sauce into the skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
- Remove from heat and divide the chicken mixture between the Bibb lettuce leaves. Top each wrap with the sliced green onions and chopped cashews and serve immediately. Enjoy!
“Summertime is always the best of what might be.” ~Charles Bowden
Oh sweet summer! Sunshine, outdoors, beaches, barbeques…
What are some of your favorite things about summer?
Share some of your personal favorites.
For me, summer means giving my oven a break; it’s firing up the grill, cold salads, and frozen desserts; sitting around a campfire, roasting marshmallows, and making S’mores and memories with family and friends!
These recipes are perfect for all your summer celebrations - or if you just want to bring some warmth to the winter!
Mediterranean Marinade (The Lavender Life)
- ¾ cup olive oil
- ½ cup soy sauce or coconut aminos
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 drop Oregano Vitality
- 2 drops Lemon Vitality
- 1 drop Black Pepper Vitality
- Combine all ingredients in a small mixing bowl.
- Set meat in a shallow glass bowl or baking pan.
- Pour marinade over meat; cover and refrigerate 1–4 hours before grilling.
- Discard any unused marinade.
Spicy Potato Salad (The Lavender Life)
- 6 medium-sized gold potatoes, peeled
- 4 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 2 tsp ground turmeric
- 2 drops of Coriander Vitality
- 4 drops Lime Vitality
- 1 drop Black Pepper Vitality
- 1 cup dried Wolfberries
- 1 cup fresh cilantro, chopped & packed
- 1 cup fresh parsley, chopped & packed
- 1 cup fresh dill, chopped & packed
- Salt and pepper, to taste
- Place peeled potatoes in a large pot of boiling water and cook until soft (about 10 minutes).
- Drain potatoes; dry and cube.
- Heat 2 tbsp olive oil in a cast-iron skillet on medium heat. Stir in garlic, red pepper flakes, and dried wolfberries. Cook for 2-3 minutes then add turmeric.
- Toss in potatoes; mix well to coat.
- Add cilantro, parsley and dill. Cook 4 additional minutes. Remove from heat.
- Mix 2 tbsp olive oil with Coriander, Lime, and Black Pepper Vitality oils.
- Drizzle over potato salad until fully mixed.
- Add salt and black pepper to taste.
- Top with additional red pepper flakes and remaining fresh herbs.
- Serve warm or at room temperature.
Homemade Blueberry Lavender Ice Cream (The Lavender Life)
- 2 cups frozen blueberries
- 1 cup full-fat coconut cream
- 4 tsp Blue Agave
- 4 drops Lavender Vitality
- Up to ⅓ cup coconut water
- Line small casserole dish with wax or parchment paper.
- Add frozen blueberries, coconut cream, Lavender Vitality, and agave to a high-powered blender or food processor.
- Pulse ingredients together, adding coconut water 1 tablespoon at a time to help ingredients blend together smoothly. Be careful not to add too much liquid or ice cream will become too soft.
- Pour blended ingredients into the prepared dish, cover, and freeze for 4 hours.
- Scoop into bowls, garnish with your favorite toppings & enjoy!
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What’s your favorite way to get a sweet fix without going overboard?
These quick-pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.
Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning.
¾ c. white vinegar
2 T. kosher salt
2 T. maple syrup
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
- Combine vinegar, water, salt, maple syrup, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until maple syrup is thoroughly dissolved. Remove from heat and set aside.
- Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
- Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately or cover and store in the refrigerator for up to one week.
- 2 garlic cloves
- 6 oz tomatillos
- 1 poblano pepper
- 1 lime
- ¼ oz parsley
- 1 apricot
- 1 red Fresno chile
- 1 plantain
- 1 red onion
- 2 oz curly kale
- 6 whole wheat tortillas
- 2 tbsp vegan sour cream
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- Prepare the produce
Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper(s). Halve and juice the lime(s). Roughly chop parsley leaves and stems. Remove pit from the apricot(s) and dice. Trim, deseed, and thinly slice the red Fresno chile(s). Peel plantain(s) and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion(s). Destem curly kale and roughly chop the leaves.
- Blend the fiery green sauce
Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
- Make the apricot salsa
Add the remaining lime juice, diced apricot, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.
- Crisp the plantains
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
- Finish the filling
Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp (2 tsp) vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
- Build and serve
Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!