Chocolate covered strawberries look impressive, but the flavors of chocolate and orange are a classic combination that shouldn’t be forgotten this time of year. With peak season citrus and a dash of flaky sea salt, these chocolate sea salt mandarin oranges will be bursting with juicy flavor. They’re super easy to make, and you’ll get credit for a homemade Valentine’s gift. You can turn to this recipe year-round whenever you want to impress or have an abundance of citrus on hand.
Serves 6
Total Time: 20 minutes
Vegetarian Grain-Free, Gluten-Free
Ingredients
- 4 mandarin oranges, peeled and segmented
- 2 ounces chocolate
- 1 ½ teaspoons avocado oil
- Flake sea salt
Directions
- Place chocolate and avocado oil in a microwave-safe bowl and heat at 30 second intervals until melted, stirring frequently.
- Dip orange segments in melted chocolate and place on parchment paper.
- Sprinkle flake sea salt over chocolate and chill in refrigerator for 10 minutes.
Whether you’re hosting for the big game or just want to feed a crowd easily, this Buffalo Chicken Stuffed Avocados recipe will make you the MVP! With healthy fats and protein, you’ll be satisfied long after the last whistle. Can’t find ready to eat buffalo chicken salad? You can always take your favorite chicken salad recipe and substitute some buffalo sauce for some of the mayonnaise. For an even easier hack, just stir in buffalo sauce to a prepared chicken salad. It is sure to be saucy and delicious!
Serves 4
Total Time: 15 minutes
Keto, Grain-Free
Ingredients
- 2 ripe avocados
- 1 cup buffalo chicken salad
- 2/3 cup cheddar cheese, shredded
- 1 green onion, sliced
- ½ cup cilantro
Directions
- Preheat oven to 350° F. Cut avocados in half and discard pit. Place avocados in an oven-safe baking dish.
- Spoon chicken salad on top of avocado halves and sprinkle with shredded cheese.
- Bake for three to five minutes or until cheese has melted.
- Place avocados on a serving tray and garnish with green onion and cilantro.
This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.
Serves 6-8
Total time: 40 minutes
Vegetarian, Grain-Free
Ingredients
- ½ cup sunflower oil
- ¾ cup cane sugar
- 4 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- ½ cup blueberries
Lemon Glaze
- ¾ cup confectioner’s sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Directions
- Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment and set aside.
- In a medium bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
- In another whisk together flours, baking powder, and salt.
- Combine dry mixture into wet mixture until smooth. Fold in blueberries.
- Pour mixture into baking pan and smooth out top. Bake for 28 minutes or until a knife inserted comes out clean. Set aside to cool.
- Stir together confectioner’s sugar, lemon juice, zest. Drizzle over cake and serve.
Substitutions: replace buttermilk with plant-based milk to make recipe dairy-free.
