Featured Scone:

Pineapple-Apple Scones

Pineapple-Apple

Pineapple-Apple

How is it possible to ship fresh fruit, without mold or smells?  It’s not.  No, I didn’t find this out the hard way, it’s common sense, come on!  So, in hopes of one day sending out scone kits to the masses, I need to start testing with dried, “packagable” fruit.  My first attempt included Pineapples and Apples, I thought it was funny and could potentially taste good.

Pineapple-Apple

Pineapple-Apple

I still went the gluten-free route with almond flour and  coconut oil, but this time I used 1 container of coconut yogurt and 1 egg.  The result left the scones a little under moist, maybe higher yogurt content?

Pineapple-Apples Scones

Pineapple-Apples Scones

Still edible, those dried fruits gave the scones a tangy kick.  You know, that tang that has one eye squinting, your mouth salivating and your lips puckered.  Super cute face, I’m sure.  Maybe one should eat these in a room by themselves to not scare their friends.

Pineapple-Apple Scones

Pineapple-Apple Scones

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Pom-Walnut Chicken

Pomegranate-Walnut Chicken

Pomegranate-Walnut Chicken

Those of you who guessed Pomegranate from yesterday’s post, were right!

I adapted this recipe  for our daily lunches.  Every week, I come up with a few recipes and make a Cosco sized portion, so my evening is freed up for hanging out and doing whatever I want.  I love cooking, but I don’t make quick meals.  All dishes are thought out, made with fresh ingredients and plus, I’m no thirty-minute-rachel-ray.

I pretty much followed the recipe, except I used a little coconut oil spray instead of any butter or oil.  In keeping with our Paleo-ish lifestyle we went sans rice and placed the dish on a bed of spinach.  Spinach has become a staple in our house; between daily smoothies and usual meals, we plow through about 2-3 bags a week…here’s to being strong like Pop-eye!

Toasted, then crushed walnuts

Toasted, then crushed walnuts

Sauteing all the ingredients

Sauteing all the ingredients