Back when we started a no sugar, grain free diet we relied heavily on almond flour and honey to make baked goods. Cinnamon and blueberry muffins were two of our favorites! Because of Kelly’s food intolerances, I made muffins with applesauce instead of eggs and oil instead of butter. While they were delicious, they crumbled very easily! Flash forward to today, I am so happy to be able to bake with eggs again AND to be able to use cassava flour. Together they make the muffins much fluffier and stable for big or little hands.
There’s a reason why Chicken Soup for the Soul is such a best selling book. I think everyone can relate to the warm comforting feeling that comes from Mom’s homemade chicken soup. Well, my girls and I feel the same way about my roasted chicken recipe. I’ve been making it for over 20 years for them, starting when they went to school and they came home starving. I wanted him to have a nourishing meal not just fill up on a bunch of snacks. Needless to say, coming home to the smells and taste of mom’s love in the kitchen was comforting to them and to me as well. To this day whenever Kelly wants me to make it, Kelly asks for chicken with skin, what she called it back then. In this version, I use lime, jalapeño peppers and garlic, an updated version from my original standby which is half a lemon, garlic and onion in the cavity of the chicken Both of which I pour a few tablespoons of melted coconut oil on the outer skin and sprinkle with salt pepper Italian seasoning oregano cayenne to give it extra flavor. How do you like to make your roasted chicken?