Eggplant Hummus

2 medium eggplants (roasted)

2/3 c. Coconut Flour

1/4 c. Tahini

2 Tbsp. Sesame Oil

2 limes juiced

Zest of one of the limes

1 clove Roasted Garlic

1 tsp. Turmeric

1/2 tsp. Sambal Oelek (ground chili paste)

1 can Garbanzo Beans

Coconut Aminos

Salt and Pepper to taste

In a food processor, combine the first nine ingredients until it's smooth. Add extra lime juice, sesame oil, or a couple tsp of water if you desire extra creaminess. Add the garbanzo beans, Coconut Aminos, salt and pepper into food processor and pulse several times to minimally crush up the garbanzo beans. They add great texture this way; however if you prefer a smooth texture throughout, than add all ingredients to food processor from the get go.

*Appetizer option

You'll need:

Naan (grilled or toasted), fresh tomato, feta, cilantro or basil and a little Sambal Olelek mixed with some sour cream to dot the tops with.

Content by: Miss Jess

Stuffed Huevos Avocados

1 small Yellow Onion (julienne)

4-5 Tbsp Butter

3/4 cup Black Beans

5 Eggs

2 Large Avocados (Halved, flesh scooped and diced, skins saved and set aside)

Lime Wedges (squeezed over diced Avocados)

1/4 cup sliced Pepperoncini Peppers

1-2 Tbsp chopped Fresh Basil (extra for garnish)

4 Tbsp Sour Cream

Salt and Pepper to taste

Grab your favorite skillet (I love my cast iron!) and slowly caramelize the onions in butter. If they begin to brown too quickly, add a couple spoonfuls of water to keep them from burning. Add black beans to heat about 1 minute and evenly spread across the pan. Crack eggs evenly across the top of the black bean and caramelized onions. I usually do over easy eggs, but go ahead and cook the eggs however you choose. Another great option is to cook the eggs separately to your hearts desire and combine at the end.

Whichever you choose, you will gently combine your bean/onion mixture, cooked eggs, diced avocados, pepperoncini, and chopped basil in a bowl. Add salt and pepper to taste. Fill the reserved avocado shells and top with a dollop of sour cream. Garnished with the extra basil leaves. Serve and enjoy!

Content by: Miss Jess

Marinade for Steak, Chicken or Pork

Hi there. I don't usually contribute to the Stuff Your Face! blog, however I recently made the most delicious marinade for grilled chicken breasts, and I felt it was imperative that I share it with others. Last Friday evening, I was tasked with marinating the chicken while my husband had band practice. I was like um ... what should I put in it? He replied, "I don't know- how about something with Dijon mustard, brown sugar and vinegar." So I set out to see what I could throw together with what we already had on hand. 

We had some leftover Korean BBQ Sauce from a fun experiment of making Ramen burgers a while back (perhaps I can share that with you another time). I remembered the sauce was delicious, so I thought "why not?" It actually states on the bottle it can be used as a marinade just on it's own. So I knew adding all these other ingredients would make mine extra awesome.

I found a simple marinade recipe online to use as a guide and then tweaked it, e.g, substituting honey champagne mustard for regular dijon, etc. Here is what I put together. The recipe below is for approximately 2 lbs of meat. We had almost 4 lbs, so I just doubled my ingredients.

* 1/4 cup Bibigo Korean Pineapple BBQ Sauce (can also just use soy sauce, but this Korean BBQ Sauce is amazing.)
* 1 tsp. Slap Ya Mama Hot Blend Cajun Seasoning (or crushed red peppers. Ever since AgenT gifted me a bottle, I have been putting SYM on EVERYTHING!)
* 1 tsp. garlic (minced) I just used garlic salt as I was in a rush
* 2 tbsp. honey champagne mustard (or Dijon mustard)
* 2 tbsp. Worcestershire Sauce
* 2 tbsp. brown sugar (packed)
* 2 tbsp. white wine vinegar

Whisk all ingredients together in a bowl.  Set aside a small amount of marinade for pouring on top after cooked.
You can pour it into a zip lock bag over your meat and refrigerate for up to eight hours. Or if you don't have the time, place your meat in a container, pour half of marinade on top of meats then flip (chicken breasts) and pour remaining on top, massage the marinade into the meat. Refrigerate while you make a salad and any other sides.  

Enjoy!

Content by: Agent J

Get stuffed

So you have a couple chicken breasts in the refrigerator. What to do with them that you haven't done ten times already. If you are trying to eat well and be health conscious plain grilled chicken is a great option. But day after day of grilled chicken can get boring and make you want to jump on a cheeseburger if given the chance. I am constantly trying to find new and better ways to make chicken interesting. This is now one of my favorite recipes because it is simple and tastes awesome. 
First you will need 1 chicken breast per person and a very sharp knife. You want to trim the fat off and lay the breast with the thickest side facing your cutting hand. Slice horizontally toward the thinner edge until you have almost cut the breast in half.  Should look like a heart when spread fully. Do this with all the breasts. 
Now you are ready to stuff. For this particular recipe I used fresh Basil, grape tomatoes, spinach and goat cheese. Seasoning with pepper, sea salt and Slap Ya Mama seasoning (my personal favorite.) 
I seasoned the chicken then began layering the stuffings. This is super easy because there is no need to tie or bind the chicken breast to keep the stuffing inside. 

They don't have to be perfect to taste delicious.

Your next step is to heat your oven to 350 and prepare your pan. I line a cookie sheet with foil and place a metal cooling rack on top of it. Spray it with olive or coconut oil so the chicken won't stick to it. 

Fold the breast over the stuffing and season the outside again. I drizzled a little olive oil and sprinkled with sea salt. And of course, the Slap Ya Mama! 

It's a southern thing! 

Move the chicken breasts onto the rack and bake for 30 minutes. You can serve with a green salad or quinoa for a great, healthy dinner. 
 

Finished cooking and ready to eat. 

Simple, healthy and delicious. Try stuffing with sun dried tomatoes, spinach and mozzarella. Or Asparagus, mushrooms and swiss cheese.  

Content by: AgenT