Crockpot Honey Sesame Chicken


1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1/2 cup of honey
1/2 cup of coconut aminos
2-3 Tbsp red wine vinegar
1 tbsp. butter
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Sesame seeds


Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
In a medium sized bowl, combine honey, coconut aminos, red wine vinegar, butter, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks. Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of brown rice (optional) and sprinkle some sesame seeds on top.

Gluten Free Chocolate Chip Cookies with Almond Flour

Yummy, Yummy!

2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 stick butter, melted
1/4 cup cane sugar
3 large eggs
2 teaspoons vanilla
1 cup chocolate chips (or mnm's)

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, mix together the butter, sugar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.  (I used my big cookie scoop.)

Bake for 12 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let them cool on the baking sheets.

Eat 'em while they're hot!