Glazed Chicken Thighs (gluten free, egg free, dairy free and can be soy free)

8-10  chicken thighs
2-3 TBSP coconut oil or olive oil
3 TBSP balsamic vinegar
3 TBSP coconut aminos or Bragg's  aminos (soy)
1 TBSP honey
1 tsp fennel seeds
1 tsp red pepper flakes
juice and zest of 1 lemon
3 scallions
1 clove of garlic if desired
sea salt to taste (the Bragg's is VERY salty the coconut aminos are more sweet, but they have a good amount of salt added also)
black pepper to taste

Brown chicken thighs in an oven safe pan in the oil. add the other sauce ingredients (except scallions) and saute til sauce thickens to a glaze consistency...5-10 minutes. place in a 350 degree oven for another 20 minutes or until cooked through for meat. Add the scallions for the last 5 minutes of oven cooking.

Pistachio muffins gluten free and vegan

I'm going to convert a Babycakes NYC recipe to a pistachio muffin, by adding pistachios and almond extract they should come out delicious!

Here's the recipe!

Makes 3-4 muffins

1/4 cup garfava flour

2 TBSP potato starch

1 TBSP arrowroot starch

2 TBSP unrefined sugar

3/4 tsp baking powder

pinch of baking soda

1/8 tsp sea salt

1/8 tsp xanthan gum

1 and 1/2 TBSP applesauce

2 TBSP coconut oil melted

1/4 cup hot water

1/2 tsp almond extract

1/2 cup pistachios, shelled and unsalted (soaked for a few minutes in water or fresh out of the bag) and rough chopped

Add all  dry ingredients to a bowl stir, add wet ingredients and mix til just combined , put batter in muffin tins/liners. Bake at 350 degrees for 20-22 minutes