Summer Fruit Salad with Lemon, Honey, and Mint Dressing

Ingredients: Procedure:

4c Watermelon (cubed,seeded) 1. Combine watermelon, strawberries

2c Strawberries (sliced) peaches, nectarines, pear, and grapes
2 Peaches (cubed) in a large mixing bowl.
2 Nectarines (cubed) 2. Whisk lemon juice, mint, lemon zest,
1 Anjou pear (red,cubed) and honey together in a small bowl;
1c Grapes (halved,seedless) drizzle over the fruit mixture and toss
2 Lemons (juiced) to coat.
¼c Mint (minced) 3. Refrigerate 1hr. before serving.
½ Lemon(zested)
1 Tbsp Honey
Nutrition:
99 calories, 1.5g protein, 24.8g carbohydrates, 0.5g fat, 3.2mg sodium.
 Un-Healthy How??

Instead of using honey as a

sweetener you would use
granulated sugar, also use dark
chocolate cut roughly and
combine.
Honey Sesame Chicken:
Ingredients:
⅔ c Honey
½ c Ketchup
½ c Olive Oil
¼ c sesame seeds
¼ c Soy-sauce (low-sodium)
tbsp 2 ¾ tsp Lemon juice(squeezed)
2 tbsp Sriracha sauce
1 tsp Salt
1 tsp Ground black pepper
1 tsp Garlic powder
1 tsp Ginger (ground)
2 lbs. Chicken breast (1in. cube)
Procedure:
1. Mix honey, ketchup, olive oil,
sesame seeds, soy sauce, lemon
juice, Sriracha sauce, salt, pepper,
garlic powder, and ginger in bowl
until well combined. Add chicken 1
pieces and toss to coat. Cover and
refrigerate for 30 mins.
2. Preheat oven to 350 degrees F.
3. Transfer chicken and sauce to
pan and bake til chicken is no
longer pink inside and an internal
of 165 degrees F.
 Original Recipe:
Ingredients:
2 lbs. Chicken breast (diced)
1/3 c. honey
1/3 c. low-sodium soy sauce
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
1 tbsp. light brown sugar
1 clove garlic, minced
1/4 c. sesame seeds
1. Cut chicken breast season lightly with
salt and pepper. Lightly coat in flour and fry
until crisp roughly 5-8mins. Drain on paper
towels, and wrap to keep warm.
2. Make honey sauce in a small pan over
medium heat combine all remaining
ingredients except sesame seeds. Bring to
a boil and then reduce heat to a simmer,
simmer until sauce begins to thicken 1-2
mins. Pour over chicken and toss to coat.
Top with sesame seeds and serve warm
with rice.
Healthy German Chocolate Cake (gluten free)
Ingredients:
Coconut pecan filling:
1.5 large eggs
½ c Coconut milk (full fat)
⅜ c Maple sugar or Coconut sugar
⅛ c Ghee or coconut oil (soft)
½ tsp Pure vanilla extract
⅛ tsp Fine sea salt
1 cup Unsweetened coconut flakes
½ c Chopped Pecans
Cake batter:
2 large eggs
¼ c Coconut milk or almond milk (rm.temp
½ c Coconut sugar or maple sugar
⅓ c Ghee or refined coconut oil melted
and cooled.
1 tsp Pure vanilla extract
⅔ c Blanched almond flour
⅛ c Tapioca flour
¼ c Raw or unsweetened cocoa powder
⅜ tsp Baking soda
¼ tsp Fine sea salt
 Healthy German Chocolate Cake
cont...
Buttercream frosting:
¼ c Palm oil shortening (soft)
¼ c Organic powdered sugar
⅛ c Raw cocoa powder
¾ tbsp Coconut milk
¼ tsp Pure vanilla extract
⅛ tsp Sea salt
Cake filling:
1. Without turning on the heat yet,
whisk together the egg yolks,
coconut milk and sugar into a
medium saucepan. Turn heat to
medium and add in ghee or coconut
oil, whisking constantly to melt.
Cook whisking to keep the mixture
smooth, until it comes to a boil
about 5 mins. Then lower the heat
to medium low and whisk another 5
mins-it should have thickened-
 Healthy German Chocolate
Cake cont...
2. Remove from heat stir in the vanilla,
salt, coconut flakes, and pecans.
Allow to cool completely before icing
the cake.
Cake batter:
1. Preheat oven to 350 degrees, line
3 8” or 2 9” cake pans with
parchment paper, just on the
bottom, then spray bottom and
sides of pan with avocado or
coconut oil.
2. In a large bowl using an electric
hand mixer, beat together eggs,
Milk, sugar, ghee or coconut oil and
vanilla over low/medium speed until
completely smooth.
3. In a separate bowl stir together
the almond flour, tapioca flour,
cocoa, baking soda, and salt to
combine. On low speed beat, the
dry into the wet mixture until fully
combined and smooth.
4. Divide the cake batter evenly i
pans and bake 13-15 mins (3layers)

Healthy German Chocolate Cake
cont...
18-20 mins (2 layers). To be sure
insert toothpick near the center
of each layer. When it comes out
clean or with little crumbs it is
done.
5. Cool the cake layers in pan on
rack for 15 mins, then carefully
remove from pans and continue
to cool on racks.
Buttercream frosting:
1. In a medium bowl with an electric
mixer, beat the shortening, oil, and
ghee with powdered sugar until
smooth, then beat in the cocoa,
coconut milk, vanilla, and salt until
smooth and creamy.
2. Once cake layers and filling are
completely cooled, place the first
layer topside down on a platter and
top with filling continue layering and
filling all layers. Top the final later
with buttercream frosting topside
up. Add coconut flakes and chopped
pecans for garnish.
 Original Recipe: Frosting:

German Chocolate Cake: 1 ½ c Sugar

Ingredients: 1 ½ c Evaporated milk

Cake:
¾ c Butter
4oz. Bakers Germans sweet chocolate 5 Large egg yolks (beaten, room
(chopped)
temp)
½ c Water
1 c Butter 2c Sweetened shredded coconut
2c Sugar
4 Large eggs (separated, room temp,) 1 ½ c Pecans (chopped)
1 tsp Vanilla extract
2 ½ c Cake flour 1 ½ tsp vanilla extract
1 tsp Baking soda
½ tsp salt
1c Buttermilk
 German Chocolate Cake
Original Recipe cont.. Blend in melted chocolate and vanilla.
Icing: Combine flour, baking soda, and salt: add
1 tsp Shortening to creamed mixture alternately with
2 oz Semisweet chocolate buttermilk, beating well after each
addition.
Cake batter:
1. Line 3 greased 9in. pans with waxed 3. In a small bowl with clean beaters, beat
paper. Grease wax paper and set aside. In the 4 egg whites until stiff peaks form.
small saucepan melt chocolate with water
Fold a fourth of the whites into the
and let cool.
creamed mixture; then fold in the
2. Preheat oven to 350 degrees. In large remaining.
bowl cream butter and sugar together
until light and fluffy. Beat in 4 egg yolks
one at a time, beat well after each
addition.
 German Chocolate Cake
4. Pour the batter into prepared
pans. Bake 24-28 mins, or until
toothpick inserted comes out and vanilla extract. Cool until thick enough
clean. Cool 10 mins before to spread. Spread a third of the frosting
removing from pans to further over each layer and stack the layers.
cool on racks completely,
6. In microwave melt shortening and
5. In a small saucepan heat chocolate and drizzle over cake.
sugar, milk, butter, and egg yolks
over med. low heat until mixture
is thickened and golden brown,
stirring constantly. Remove from
heat and stir in coconut, pecans,