Tangy Chicken in Lettuce Cups Recipe!


Tangy Chicken in Lettuce Cups

Chicken in Lettuce Cups is a fun casual meal for family or friends.

This juicy dish is served family style, and to be eaten with your hands.

Roll your sleeves up, grab some napkins, and dig in!

We Love these, and hope you give it a try!


Sweet & Tangy Chicken in Lettuce Cups

Makes Appetizers for 4, or Dinner for 2

* Equipment:

Large Wok or medium sauté pan

Tongs, wood paddle, chef knife

Little bowls or dishes for fixings


3 T oil (peanut or Sunflower is preferred)

6 boneless chicken thighs

1/4 cup flour placed in soup bowl or mixing bowl

1 T chopped Ginger

2 T Honey

1 T Hoisin

1 T Ketchup

1/2 Lime- juice only

1 T light soy sauce

1 T Marie Sharp’s [or your fave] mild hot sauce

1/4 cup water

Side Condiments:

1/4 cup sliced scallions (optional)

1/4 cup lightly chopped cilantro

1/4 cup choice of diced pineapple, red pepper, carrot, onion, chopped peanuts, etc as condiments (as few or as many as you like)

20 lettuce cups (butter or bib lettuce, or Swiss chard leaves) – place on dinner plate


Chicken in Lettuce Cups
~ Plated to Serve ~

* Method:

  1. Put wok on medium fire
  2. Add oil
  3. Dust chicken thighs in flour
  4. Place chicken in wok and cook to golden brown on one side
  5. flip chicken and cook to brown color on the other side
  6. Turn down heat to low and add ginger and stir with wood paddle, then add honey, Hoisin, ketchup, lime juice, soy sauce, and hot sauce. And continue to stir for maybe a minute
  7. add water and stir.
  8. As soon as chicken is fully cooked, use tongs to remove chicken and place on a cutting board – let the chicken rest for 5 minutes
  9. Using chef knife, slice chicken and place in a bowl
  10. Plate up chicken & condiments, serve and enjoy!



Orange-Pineapple Coconut Milk Mousse ~ A Delicious ‘One Step’ Paleo Recipe


Delicious Orange-Pineapple Coconut Milk Mousse

I’ve been on an active search for healthy recipes to satisfy my passion and addiction for sweets. I recently saw a recipe going around on Facebook for making Chocolate Mousse using cold Coconut Milk, instead of butter, eggs or cream. Even better – all you do is combine the ingredients & blend. What a terrific concept! But I’d been making a LOT of chocolate recipes for us lately, and was craving something different.

If you follow us, you know our “M.O.” by now. See what we have in the kitchen to use. I knew I already had organic coconut milk. I saw Bruce had bought a box of clementines, and there was a quarter of a pineapple in the fridge…

“Hmm,” I thought. “Orange and Pineapple go really well together, and balance wonderfully with Coconut Milk! Yes!” * This recipe is just one step, and is vegan, 100% natural, paleo, dairy free, and gluten free. One thing it is not free of – is flavor!


Orange-Pineapple Mousse w/ Raspberry Sauce

It tastes like the best Orange Sherbet, ever. I Love Love Love it!

Okay, are you ready? Let’s Get Cooking!

Orange-Pineapple Coconut Milk Mousse

* Healthy Ingredients (makes 6 servings)


Solid Cold Coconut Milk

16 oz can of Coconut Milk, *placed in refrigerator overnight, until it becomes thick (see photo – this step is important! If the milk is liquid, your mousse will be too!)

4 clementines or tangerines, or 2 large juice oranges – JUICE ONLY

3/4 cup diced fresh pineapple

2-3 Tablespoons raw honey

1/2 tsp vanilla (optional)

1/3 tsp orange zest (optional)


  • Place all ingredients in a food processor or blender.
  • Blend until fluffy. Test & add honey or juice to your taste, if needed.
  • If desired, top with ** Easy Raspberry or Strawberry Sauce (See below for recipe)

THAT’S IT! One Step! Yet it tastes AWESOME!

Eat it right away, or fridge /freeze to your liking.

I really loved this mouse, and can’t wait to make it again!


Scrumptious Orange-Pineapple Coconut Milk Mousse

Cheers, and Happy Eating!

*** Easy Raspberry or Strawberry Sauce: Place 2 Tablespoons of Raspberry or Strawberry Spread or jam in a small microwave safe bowl. Microwave for 10-15 seconds.  Stir. That’s it!

How to Make… Peanut Butter!


Home Made Natural Peanut Butter

I made fresh Peanut Butter again today!

Bruce is a huge PB fan. We eat it often for breakfast, spreading it with jam or honey on toasted Ezekiel Brand Breads or English Muffins.

One day about a year ago, I realized that I was buying A LOT of natural Peanut Butter. I decided that day I could make it just as good myself, for less. Ever since, Peanut Butter Grinding has become part of our cooking repertoire.

Pecan Coconut Butter & Peanut Butter

It is so easy, there’s almost no excuse not to do it. Plus, it tastes great, saves us $, contains NO added oils, sugars, flavors or preservatives, and does not separate! Sometimes, I go exotic and do Pecan Butter or Almond Butter instead, just to mix it up  little. ;).

Okay ~ are you ready? Let’s Get Cooking!

Home Made Peanut Butter

Grinding Peanuts

*Ingredients for 12 oz 

1.5 cups of unsalted peanuts

1/4 tsp salt (omit if peanuts are salted)

~ a small electric food processor

* Method:

Place peanuts in food processor. Grind for about a minute. Scrape down sides with a spatula. Taste. Add more salt if needed. Grind one to two more minutes.

At first, the mixture is crumbly, then forms a ball, and then will become smooth. It will get warm!

Place in container, but leave uncovered until cool. Enjoy!



** It is AWESOME with our Pear, Ginger & Vanilla Bean Jam! Recipe HERE.

** For Our Almond Butter Recipe – Click Here

** For Our Pecan Coconut Butter Recipe – Click Here

Healthy Delish PB Brekky!

Dark Chocolate Avocado Pudding ~ A Delicious “No Cook” Recipe!


Dark Chocolate Avocado Pudding

This dessert always starts the same way:

“I had one avocado sitting on the counter, that had to go.”

When I first saw a recipe for chocolate pudding using avocado, it sounded pretty weird. But all the comments and reviews were glowing. Everyone loved it. THAT intrigued me. I filed it away in the back of my head, and life went on. The next time I found myself with that “avocado that had to go”, I looked it up on the web, and decided to give it a try it.

It is super easy, and tastes FANTASTIC!


Mmm! Creamy & Decadent!

I’ve now made this creamy, rich pudding a few times, and it was delicious each go around. I made it again last week (yep, still delicious!) , so I thought I’d post the recipe again, but with all new photos. 🙂 Are you ready? Let’s Get Cooking!

~~ Dark Chocolate Avocado Pudding ~~

Healthy Ingredients

Healthy Ingredients

 * Ingredients
1 Avocado, peeled & cut
1/4 cup quality Cocoa Powder (unsweetened)
1/4 cup Honey or Agave Syrup (I like Honey)
1/4 cup Almond Milk (Soy or Dairy Milk is fine)
1/4 tsp Almond or Vanilla Extract
* Method:
Mix all ingredients in processor until smooth.
It is dairy free, gluten free, sugar free, raw,
contains essential amino acids, and is full of vitamins & antioxidants.
But don’t make it for those reasons. Make it because…
It is totally delicious and decadent!
Your friends & family will never know it has avocado!!
Score skin & peel the Avocado

Score skin & peel the Avocado

This recipe could not be easier ~ You have no excuse not to try it!
If you do, please check back and let us know what you think!
“Buh-Bye, Delicious Chocolate Avocado Pudding!”
  • Recipe Adapted from Fearlesshomemaker.com: Click Here
  • For  Our Original Creamy Chocolate Avocado Pudding RecipeCLICK HERE


Easy Tomato Vegetable Soup ~ Yummy in Your Tummy!


Serves 4  *  Prep Time: 20 minutes  *  Cooking Time: 20 minutes

ImageTomato Vegetable Soup with Parmesan Crustini


It is winter here in Pennsylvania, and that means it is COLD out side. The is a bite in the air, and some days, you can feel it down in your bones. I ask myself, what can I create that is easy to make, warm in the belly, and that the family will eat? (always my dilemma) Those are days that only a hot, chunky, satisfying soup or stew will do.

Tomato Vegetable Soup is quick, economical, tastes great and healthy. It is guaranteed to warm you and your family from the inside out! As a bonus, you can tell Grandma you ate your vegetables today! 😉

 Easy Tomato Vegetable Soup

 * I added a couple time saving tips that will not affect the flavor, if time is short.



1 cup pasta, (I used brown rice macaroni, but you can use any pasta)

2 Tblsp Olive Oil

2 cloves garlic, chopped coarsely

1/2 red or white onion coarsely chopped

1 small fresh green pepper coarsely chopped

1 large carrot, sliced in coins or 1/2 inch dice

1/4 cup fresh fennel bulb, coarsely chopped

3 cups fresh pureed tomatoes (*OR use V-8 juice or tomato juice)

2 cups chicken stock (*OR if time is short use water)

1 Zucchini, 1/2 inch dice

1 tsp salt

Ground black pepper (5 turns of the pepper mill)

1 tsp sugar


* Method:

  1. Cook pasta according to package directions, wash the pasta, cool and set the pasta aside.
  2. When you start cooking the pasta, place a 4-6 quart stock pot on medium flame and immediately add the olive oil.
  3. Add the garlic, onion, fresh pepper, carrot and fennel and stir; do not burn or try to get color on the vegetable; just get them hot. This takes about 5 minutes.
  4. Add the zucchini, chicken stock, tomato puree, salt, ground pepper and sugar and turn the flame to high heat.
  5. Bring the soup to a boil and cook on a boil for 10 minutes.
  6. Add the cooked pasta, bring to the boil. Soup is ready to serve.
  7. Enjoy!
Cheers, and Happy Eating!

Hot Spiced Almond Milk ~ A Chai Latte Without the Chai, or the Latte!


Mmm! Hot Spiced Almond Milk

Across the entire United States right now (and other places too!) the hot topic (pun intended!) is the weather. It’s FREEZING out there!

On Many cold nights, Bruce loves a scalding hot cup of Asian tea. I always keep four or five kinds in the pantry for him. But the past few years, I can’t drink it at night anymore as it is too acidic. Hot Cocoa is swell, and I make that with cocoa & coconut milk sometimes. But it is heavy and rich to have too often. So one night, while poking around in the pantry, deciding what to have, my eyes locked on a secret love of mine. The jar of ground cloves.


My Hot Almond “Latte” Spices

I loooove the spicy, sensual smell of cloves. I sneak pinches into my chocolates and my chilis. Along side my love, Cloves, was his posse, cinnamon, nutmeg and vanilla.

These are delicious and nutritious super foods – most spices contain antioxidants and have anti-inflammatory properties.

And the proverbial light bulb went off. I love chai latte. I bet I could make it using Almond Milk instead of the tea,…

Hot Spiced Almond Milk “Chai Latte”

Serves 1 (double for 2 servings)

Heat 10 oz almond milk plus 2 oz water on the stove top or in a large mug in the microwave until very hot. Stir in 1-2 tsp raw sugar (or stevia or agave), 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp of cloves (i added a bit more 😉 ). Add 1/4 – 1/2 tsp vanilla. Taste, and adjust sugar or spices to your liking if needed. If it is too spicy, add a little more almond milk or water. Stir, and enjoy!

Spiced Hot “Latte”

That’s It! It couldn’t be easier! Give it a try, and let us know what you think!

Cheers, and Happy Eating (and Drinking! 😀 )

Home Made Peanut Butter Cups ~ Making Chocolates Using Coconut Oil, Part Two!

Mini Peanut Butter Cups made with Coconut Oil. Mmm! SO Yummy! Dairy & Gluten Free! Recipe Here: http://wp.me/p3Otk2-Lu

Frozen Mini Peanut Butter Cups

**   Making Chocolates with Coconut Oil, Part Two**

In my last post, I told you how good making my butter creams recipe turned out using coconut oil instead of butter.

Well, this weekend I gave it a go making Peanut Butter Cups (or Bites) using coconut oil.

They came out DELICIOUS! So I am here today to tell you to try it!

It took me about an hour to make 30 mini candies.

Making approx 24 bites instead (see photo below) would take less time.

First, Make The Chocolate Recipe, as Posted in part one. (  or Click HERE)


Hand Rolling the Peanut Butter Bites

 Next, make HALF the PB Mixture in the PB BITES RECIPE BELOW ** NOTE! I made just HALF of the posted PB recipe. – using only 1/2 cup each of PB & sugar, and 1 TBSP coconut oil.

To make poured candy in molds or ice cube trays, like I did above, spoon a tiny bit of chocolate mix in the molds, and fridge for 5 minutes. ( if hand rolling PB Bites, omit this step )

Make the PB mix a bit loose, so you can spoon it in the mold over top of the chocolate. leave a little room at the top.

 If either the pb mix or the chocolate mix is too loose, add a little more sugar. If it is too firm, add a touch more coconut oil.

Not too much – a little coconut oil goes a long way!.

Cover the PB mix with a bit more chocolate mix.

Fridge or freeze 30 minutes to overnight That’s it! You have amazingly delectable home made chocolates!

Cheers, and Happy Eating!

Our Chocolates Recipes:


Frozen Peanut Butter Love Bites


Chocolate Covered Butter Creams