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Tomatillo Chicken Tostadas

Tomatillo Chicken Tostadas

Inspired by this recipe


  • 1/4 cup fresh lime juice
  • 1 teaspoon minced garlic
  • 1 chipotle chile in adobo, coarsely chopped
  • Kosher salt
  • 1 pound chicken cubed
  • Coconut oil
  • 4 (8-inch) flour tortillas
  • 1 pound tomatillos, removed from husk, and chopped into small pieces
  • 1 tablespoon olive oil
  • 1 cup shredded romaine lettuce
  • Mexican Cheese blend

Place the chicken, lime juice, garlic, and chipotle in a bowl and marinade for 1 hour. Coat a pan with coconut oil and cook the tortillas until crispy on both sides. Set aside and pour chicken mixture in pan and cook on medium heat until chicken is done. In a seperate pan heat tomatillas until warm. Place tortilla flat on plate, cover with lettuce, then with tomatillas, top with chicken, and then sprinkle cheese on top.



What did the tortilla say to the pepper? My fajita killing me.

Coconut flour tortillas

This is a really great find. These tortillas can be used for all sorts of things, they can also be made thicker to make a flatbread or pizza crust, and can probably be done real thin to make chips (I have yet to try that). They can be used in place of a tortilla for Mexican food, in a wrap, or even as a crepe. They’re incredibly healthy, and super low calorie. I plan on using these often in the future.


  • 1 tablespoon coconut flour
  • 1/16 teaspoon baking powder
  • 2 egg whites
  • 2 tablespoons water or coconut milk*
  • coconut oil or spray can of olive oil

Mix all of the ingredients except the oil in a bowl until there are no more clumps. Use the oil to grease a pan well over medium high heat. Pour the mixture onto the pan and rotate around to spread thin like a tortilla. Once it starts to firm up and brown on the bottom, flip until other side is browned. Once they’re done, let your creativity decide what to do with them.

– Bryan

This brownie is healthy. No … seriously.

Bananas foster brownie

Inspired by this recipe

I love chocolate. This is an undeniable fact. Brownies are one of those foods that you’re pretty much forced to give up when you decide to live a healthy lifestyle. Finding a recipe for a healthy brownie that is not a plank of wood is like discovering the Rosetta stone of healthful desserts. This recipes truly speaks to the former fat kid in me. It’s really hard to believe that this is healthy, and packed full of fiber, protein, and vitamins and minerals, because it tastes so good.

Ingredients for brownie

  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 2 eggs
  • 8 dates
  • 1/2 tsp vanilla
  • 2/3 cup milk

Run the dates through a blender or food processor to form a paste, then combine with remaining ingredients. Bake at 350 degrees for 20 minutes in a 8×8 pan. Batter will be thick. The brownie by itself is a little dry, but once the recipe is done it will be delicious, I plan on perfecting the brownie by itself soon.

Icing ingredients

  • 1 scoop vanilla whey protein (optimum 100% whey is what I used)
  • enough milk that the protein forms a paste when stirred in, but isn’t too thin
  • sprinkling of cinnamon
  • 1/2 teaspoon vanilla extract

Put the protein powder into a bowl, and then pour in a little milk at a time, stirring until a paste forms, then add in vanilla and cinnamon to taste.

Cut up a banana and put around and on a slice of brownie, and then drizzle the icing over it. This is really a great dessert.


Pineapple + Mango + Grill = Happiness

Pineapple Mango Chicken Skewers

This recipe came to be because of several factors.

  1. I wanted to grill something.
  2. I’ve really been craving both pineapples and mangoes lately
  3. I wanted to make kebabs at some point soon.
  4. I had this new soy sauce alternative that I really wanted to try out.

There I sat planning what I was going to cook for the week, when the idea hit me. The idea of putting mangoes and pineapples together with chicken and grilling it sounded far too good not to try it. It came out better than I could have ever imagined. This really is a great dish that I would recommend to anyone, and it’s quite simple. You could try cooking in the oven if grilling isn’t your thing.


  • 1lb Chicken
  • 1 Mango
  • Pineapple
  • Bragg liquid aminos (A soy sauce alternative)
  • Onion and herb seasoning
  • 1/2 tablespoon minced garlic

Cut the chicken into cubes about 1 inch thick all around. Put into a container with enough Bragg liquid aminos to cover all of the chicken. Sprinkle with onion and herb seasoning, and mix in the garlic. Refrigerate overnight.

Cut the pineapple and mango into pieces that are roughly the same size as the chicken, and then put onto skewers that have soaked in water for about an hour. Put on a piece of pineapple, a piece of mango, and then a piece of chicken. Repeat this 4 times for each skewer. Put onto grill, and turn frequently. The fruit will start to brown up nicely, and it all comes together perfectly. This is really a great meal. I suggest using a meat thermometer, because the chicken will be done, but the parts against the fruit will soak up some fruit juice, and their appearance will make you think they may not be done yet. The easiest way to tell is to simply tear open a piece to make sure the juices run clear. I hope you enjoy this dish as much as I did.

– Bryan