Skinny Orange Chicken

Ingredients

• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 tablespoon coconut oil
• 1/4 cup chicken stock
• 3 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 3 tablespoons coconut aminos
• 1.5 teaspoons Sriracha sauce
• 1/4 teaspoon ground ginger
• 1 pinch red pepper flakes
• 1 teaspoon sesame seeds for garnish, optional
• Broccoli sauteed in coconut oil

Instructions

1. Melt coconut oil in medium skillet over medium heat. Add chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
2. While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet one chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken. 
3. To serve, spoon chicken over a bed or broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.

No-Bake Peanut Butter Fudge

• 1/2 cup of coconut oil
• 1/2 cup Cacao
• 1 cup of peanut butter
• 1/2 cup of unsweetened apple sauce or 1/2 a banana
• 1/4 cup – 1/2 cup of sweetener (honey, agave, or maple syrup), depending on your sweet tooth-
• 1 tsp of vanilla flavour

1. Combine all the ingredients in a food processor until smooth.
2. Pour the mixture into a glass pan, and place in the freezer for about an hour to firm up.
3. Once firm, cut into squares. You can either put the fudge back in the freezer or simply leave it in the fridge. Both ways taste yummy.