Heavenly because they are light, healthy, and easy. Life might be like a box of chocolates for Forest Gump, but I would like my life to also be heavenly. I have been meaning to organize, arrange, and even discard some of my recipes for years. Now, thanks to computer apps and pintrest we can just start over and bookmark or pin only those heavenly (light, healthy, and easy) recipes to be right at our fingertips wherever we go. Well, within range of internet and phone services).
What if we started going through our week and organized our clutter, rearranged our schedules, and discarded activities and even thoughts that weigh us down. I believe our lives would be heavenly.
Hopefully I have inspired you to take the time to lighten the load and enjoy the fruits of your labor. I know I have inspired myself this morning to take a spoonful of my own medicine. . .and it tastes heavenly 🙂
Pan Roasted Chicken with Vegetables :
- Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
- In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
- Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
By Cynthia Nicholson , September, 2004
5 Ingredient No Bake Vegan Date Squares
- 1.5 cups whole raw almonds
- 1.5 cups regular oats (for Gluten-free, use GF oats)
- 1/2 tsp kosher salt
- 10 Medjool dates, pitted and roughly chopped
- 1/4 cup coconut oil
- 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
- 1/2 cup water
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
Enjoy your heavenly week,