Sugar-free Orange Chicken (4 servings)

1/4 cup virgin coconut oil

1 pound chicken thighs, skinless and boneless

1 head broccoli, cut into small florets

1 tablespoon sesame seeds

Sauce:

1/4 cup tamari sauce or coconut aminos

1/4 cup fresh orange juice

1 teaspoon chili oil or toasted sesame oil

Suggested sides:

Cauliflower rice

Shirataki rice, 1 cup per serving

More steamed broccoli, 1 cup per serving

Cut the chicken into 1-inch pieces. Heat the coconut oil in a large skillet or wok over high heat. Add in the chicken and brown three to four minutes per side until golden. Add in the broccoli and stir-fry three to four minutes.

Whisk together the sauce ingredients in a small bowl then pour over the chicken and broccoli. Cook two to three minutes until the sauce is reduced. Sprinkle in the sesame seeds and serve with optional rices or more broccoli.

Chunky-Chocolate Muffins (Yield 12 muffins)

2 tablespoons ground chia seeds + 6 tablespoons water

2 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

3 bananas, ripe

1 tablespoons coconut oil, melted

1 teaspoon vanilla extract

1/2 teaspoon apple cider vinegar

2 tablespoons almond butter

1/4 cup cacao nibs

1/4 cup walnuts, chopped

Preheat oven to 350 degrees and spray muffin tin with oil.

In a small bowl, mix 2 tablespoons chia seeds and 6 tablespoons water, and let sit about five minutes (until a gel forms). Meanwhile, pulse rolled oats in a blender/food processor until a flour-like consistency is formed. Place in a medium bowl, and stir in baking powder and baking soda. Set aside. In a large bowl, mash bananas with a fork. Add melted coconut oil, vanilla extract, apple cider vinegar and the chia seed gel. Fold the dry ingredients into the wet ingredients, stirring well until fully combined. Add in almond butter, cacao nibs and walnuts to the batter, stirring well.

Scoop 1/4 cup of batter into each muffin cup and top with more cacao nibs, walnuts and almond butter if desired.

Bake 25 to 30 minutes, then let cool 10 minutes.