Recipe Archives | The A.K. Kitchen

February 11, 2019 by Aimee Hockett Leave a Comment

15 Minute Maca Chocolate Freezer Bark

Looking for a dairy free and gluten free Valentine’s recipe that you can whip up in 15 minutes or less? I love this 15 Minute Maca Chocolate Freezer Bark because it is decadent, indulgent and so delicious! Even if you are not gluten or dairy free, you will love this treat.

Make it into bark for a quick snack or fill a candy mold with the chocolate base and fill with crunchy, chewy, caramel fillings. You can add a bit of granola, dried fruit or nut butter drizzle to customize your Valentine’s favorite flavors. I recommend mixing a little bit of extra vanilla bean powder to some cashew butter for an extra creamy texture.

This 15 Minute Maca Chocolate Freezer Bark recipe is so versatile and packed full of nutrients. It has so many minerals (which are tagged at the bottom) and packed full of healthy fats.

It is rich in iron, magnesium, zinc and omega 3 fats. Many people recommend avoiding treats and chocolate to maintain a healthy lifestyle. If chocolate is wrong, I don’t want to be right. A healthy and balanced lifestyle allows for a certain amount of flexibility so long as you are smart about your choices. This recipe enhances the real nutrition that chocolate has to offer while reducing the “unhealthy” aspects that people might be fearful of. The only possible culprit in this recipe would be the added sugar. If you want to use natural sweeteners to avoid using cane sugar, use raw honey or coconut sugar instead.

As a chocaholic, I find this treat fills me up and I don’t overeat sugar when I have a, what I like to call, “chocolate attack” where I overindulge a little on my favorite treat. Lately, I have been relying on this 15 Minute Maca Chocolate Freezer Bark for a sweet treat that keeps me going.

15 Minute Maca Superfood Chocolate Bark

Author: Aimee from A.K. Kitchen & Nutrition

Ingredients

1/2 cup chocolate chips
1 Tbsp coconut oil
1/2 tsp vanilla extract
1/4 tsp sea salt
3 Tbsp cocoa powder
2 Tbsp cacao powder
3 Tbsp sugar
1-2 Tbsp maca powder

Toppings & Fillings

2 Tbsp pine nuts
3 Tbsp chopped macadamia nuts
2 chopped dates
3 Tbsp cacao nibs
1 Tbsp ground flax & chia
Cashew butter (optional)

Instructions

Melt chocolate and coconut oil in miniature chocolate fondu crock pot or over double boiler on stove.
Options: you can melt the chocolate mixture gently on stove or in double boiler and coat candy molds then include added ingredients inside with cashew butter for bites instead of bark.
Once fully melted, add vanilla, sugar, salt, powders and mix thoroughly and quickly.
Spread half the mix into candy molds or on a piece of parchment.
Add your bark ingredients evenly.
Drizzle the remaining chocolate and optional on top.
Freeze and break up once hard and enjoy!
Store in the freezer or fridge.

November 20, 2018 by Aimee Hockett Leave a Comment

2 traditional holiday pies with granola pie crust recipe

The holidays are a special time to indulge in your favorite flavors around the table or on the couch with the most special people in your life. After becoming a nutritionist, I began to notice patterns of behavior around some of our favorite traditional recipes. Many people cannot physically afford to divert away from specific eating habits but there are so many others that don’t commit to healthy eating because they are not willing to give up their favorite dishes. In honor of eating healthy and also enjoying my favorite holiday recipes, I have created 2 traditional holiday pies with granola pie crust recipe.

Many popular mainstream diets fail to recognize the importance of our favorite flavors and the power nostalgia has over good health. Most diets will say to exclude those elements of our life and tell us to “stay strong” while we resist the urge to relive some of our most special moments in life. Good food truly is nourishing for more than one reason, and that is not limited to various nutrients.

The good news is, we can have our health and still enjoy those favorite dishes. For me, apple pie and pumpkin pie are staples around the holidays. These were recipes I typically made with butter, hydrogenated vegetable shortening, refined sugar and enriched white wheat flour when I was younger. As I began investing more effort into my health, I had to scale back on my indulgences but I truly missed some of these recipes around the holidays. For years, there were few options for those needing to stick to a specific style of eating.

Luckily, we now have tons of amazing options for so many different dietary needs. One of those amazing companies contributing to this important moment in history is Wildway Paleo Granola. I have used three of their incredible granola flavors to create 2 traditional holiday pies with granola pie crust recipe.

While I do feature some ingredients with refined sugar, this recipe is dairy free, gluten free and can easily be made paleo with naturally occurring sugar like dried fruits, maple and coconut sugar. You won’t miss traditional pie ingredients with these recipes and your body will thank you for the rich nutrient packed ingredients included. Check out the different nutrients tagged at the bottom of the page or visit my nutrition facts page to learn more!

2 traditional thanksgiving pies with easy granola pie crust recipe

Easy Granola Pie Crust Recipe

Author: Aimee from A.K. Kitchen & Nutrition

Ingredients

1 cup almond flour
1 cup gluten free flour blend
2 Tbsp Ghee, butter or coconut oil
2 Tbsp apricot jam *see notes for alternatives
1/4 tsp salt
1 1/2 cups Wildway Granola any flavor

Alternative measurements if you have a dry/crunchy granola on hand:

1 cup almond flour
1 cup gluten free flour blend
3 Tbsp Ghee, butter or coconut oil
2 Tbsp apricot jam or 4 apricots
2-3 pitted medjool dates
1/4 tsp salt
1 1/2 cups granola

Instructions

Preheat oven to 350 degrees F.
Blend all ingredients in food processor for about 2-5 minutes. You want it to be a find blend but not a dough. It should still be crumbly with some bits of granola. Blend a little more if you can see large chunks of granola still.
Lightly grease & flour a 9 inch pie pan
Pour crust ingredients into pie pan and press into the pan. Pinch the edges to make sure it holds and doesn’t burn or crumble.
Bake for 5 minutes, until just lightly golden.
After you pour pie filling into crust, cover edges with foil to prevent burning.

Recipe Notes

*You can also use 2-4 dried apricots and 1 tsp maple syrup

*If you do not have Wildway granola available to you and are making this last minute, you can use a dry granola. Wildway brand granola is softer with fatty nuts and soft dried fruits. If you use a dry granola with oats and other grains, you will need to add more oil and moisture to your crust mix.

If you are making a pumpkin pie without the Wildway vanilla bean espresso granola, add 1/2 tsp of instant espresso to your crust.

Dairy Free Pumpkin Pie Filling

Author: Aimee from A.K. Kitchen & Nutrition

Ingredients

2 1/2 cups fresh or canned pumpkin
3 eggs + 1 yolk
1/2 cup almond milk (if using coconut, use lite)
1/2 cup organic cane sugar
1/2 tsp sea salt
1/4 tsp sweet ceylon cinnamon
1/4 tsp maca root powder
1 tsp vanilla extract
1 dash ginger
1 dash allspice
1 dash mace
1 dash cloves
2 dash nutmeg

Instructions

Preheat oven to 350 degrees F.
Whisk everything together. Bake with the sides of the pie covered with foil to prevent burning.
Bake for 35 minutes or until the filling has set but still has some jiggle in the middle.
Turn the oven off and allow the pie to rest with the oven door slightly open for about half an hour to prevent the center from cracking.

Recipe Notes

I used the Vanilla Bean Espresso granola by Wildway.

Dairy free, gluten free, apple pie

Author: Aimee from A.K. Kitchen & Nutrition

Ingredients

8-12 pink lady apples peeled, cored, and sliced thin
1 Tbsp ghee or coconut oil
1 tsp vanilla
1/2 tsp salt
2 Tbsp apricot jam
4 Tbsp maple butter or 2 Tbsp maple syrup and 2 Tbsp coconut or brown sugar
1/4 tsp sweet ceylon cinnamon
2 dash nutmeg
1 dash allspice
1 dash cloves

Crumb Topping

1/4 cup granola
1/2 cup almond or gluten free flour
1/2 cup brown sugar or coconut sugar
2-4 Tbsp Ghee, butter or coconut oil
1/2 tsp sea salt

Instructions

Slice, quarter, core and thinly slice apples.
Melt coconut oil, jam, and maple together. Stir in vanilla, spices and salt until the mixture is smooth.
On medium low, toss the apples in the mixture for 5-10 minutes to soften the apples. Cook less if you want the apples to be al dente.
Add filling to lightly cooked crust.
In the food processor, add all of the ingredients for the crumb topping and blend on low until it begins to crumble together. Don’t let it blend too much.
Add crumb topping to the apples and cover the sides with foil to prevent burning on the edges of the crust.
Bake for 35-50 minutes at 350 degrees F. Time depends on how long you cook the apples and the type of sugar you use in the crumb topping. Watch it carefully if you use coconut sugar to prevent burning.

Recipe Notes

The apple cinnamon and banana nut granolas by Wildway are both delicious with this recipe.

May 3, 2018 by Aimee Hockett Leave a Comment

Chai tea latte benefits

Tea is the second most consumed beverage in the United States after water. More than 80% of that is black tea and more than 40% of tea drinkers consume tea as an evening beverage. Chai is a very popular option in cafes across america for morning and evening beverages.A frequent conversation about the nutrition in America centers around the question of whether our favorite morning beverages are actually healthy for you. You will be surprised when you learn about these chai tea benefits!

Read below about the health benefits of making your own chai tea and find out how easy it is to make at home.

The first thing to keep in mind about chai is that it is full of powerful healing herbs. Many of the ingredients included in this recipe are classified as carminative herbs. The most common carminative spices are: anise, caraway, cinnamon bark, fennel, marjoram, peppermint, star anise, savory, mint & thyme.

Some of the healing properties of these types of herbs include: antiviral, antifungal, anticancer, antibacterial and antimicrobial. Additionally, they contain powerful phytonutrients that manage digestive health problems like: intestinal spasms, pain and flatulence. It can help to relax digestive muscles and sphincters, allowing them to function properly. This can be helpful in GERD or IBS when spastic sphincters can cause symptoms. The essential oil properties of these herbs inhibit the growth and fermentation of flatulent promoting bacteria.

In addition, it can be helpful in triggering digestive enzyme secretion, which is a common cause for those who experience digestive health problems. Many experience other benefits like blood sugar regulation, hormonal balancing (promote lactation for breast-feeding mothers, promote menstruation if irregular), detoxification and energy boosting.

As someone who has had irregular digestive and hormonal health most of my life, I remain symptom free most of the time by consuming a cup of chai several days out of the week. Chai is one meal prep item that I can make very easily while cooking one of my meals. I keep my ingredients together in my pantry. It takes 5 minutes of my time to actually make because all I need to do is wait for the water to boil, then when it is done steeping, all I need to do is strain the liquid.

One caveat to keep in mind with chai is that it is made with black tea, which is dehydrating. I typically will use a decaf vanilla bean black tea to save money on the cost of vanilla bean powder or pods. I would not recommend using vanilla extract because you do not want to introduce the alcohol into the mixture: this can ruin the flavor and you do not receive the anti-anxiety/anti-stress properties of the vanilla.

I will typically include additional herbs that are specific to my health needs. I pay particular attention to what kind of herbs I choose and when they needed to be added to the recipe. Read through the recipe and be sure to note the ingredients that are added after the heat is turned off. The reason for this is certain parts of plant material can be damaged and not yield their medicinal properties if they are brought up to a boil, rather than being added when the boiling water begins to cool.

References:

Platel, K. and Srinivasan, K., (2004). Digestive stimulant action of spices: A myth or reality? Indian Journal of Medical Research. 119, 167-179.

Teuscher. E.(2006). Medicinal spices: a handbook of culinary herbs, spices, spice mixtures and their essential oils. Stuttgart: Medpharm

Chai Tea Latte Health Benefits

Instructions for an easy DIY chai tea recipe

Chai Tea Latte

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

You will love the health benefits of this chai tea latte recipe! DIY homemade chai tea is easy, healthier than a cafe version and so delicious. Follow these instructions to make chai an easy homemade option!

Course: Drinks

Servings: 4

Ingredients

1 quart water
1 large cinnamon stick
2 whole star anise
1 Tbsp black peppercorns
1 tsp whole all spice
1 inch chunk fresh ginger and/or turmeric
1 tsp whole cloves
1 tsp whole cardamom pods
1/2 tsp fennel seeds
2 tsp dandelion root
1/2 tsp vanilla bean powder, 1 vanilla bean pod
2 black tea bags (decaf optional, use vanilla black tea if you do not have these vanilla options)
1/4 cup raw cashews
1 tsp cashew butter
10 oz water
2 tsp maple syrup
pinch salt

Instructions

In a small pot, add cinnamon, anise, black pepper, all spice, ginger, turmeric, cloves and cardamom to 1 quart of water.
Turn your stove to high heat and bring it to a full rolling boil uncovered. As soon as the boil begins to roll, turn the heat off, and immediately add fennel seeds, dandelion root, vanilla bean and tea bags.
Once the remaining ingredients are in, cover it completely and let it rest for at least 15 minutes, up to 10 minutes longer if you want the tea to be slightly stronger.
While the ingredients are steeping, add your cashews, maple syrup, cashew butter, water, and salt to a high powdered blender. Blend on high for 2 minutes or until it is a smooth, creamy consistency. No straining needed.
Serve hot or over ice. Store in the refrigerator for up to one week.

April 16, 2018 by Aimee Hockett Leave a Comment

crispy baked split chicken breast recipe

I encourage all of my clients to explore new spices. Spices have tons of antioxidants and can add so many more nutrients to your diet with little effort. What’s important is getting good quality brands and making sure it is fresh. Since most are dried and powdered, it can be hard to tell what the quality of the plant was like going into the process. Flavor-wise, you can tell a big difference in this crispy baked split chicken breast recipe when using high quality spices vs. low quality spices.

If you know what you are looking for, spices don’t have to break the bank. My favorite way is to buy in bulk and keep some out in jars and extra in the refrigerator. I love making my own spice blends so I can very quickly make dishes like this crispy baked split chicken breast recipe.

This recipe makes the absolute best umami sauce, especially if you cook veggies in the pan with the chicken drippings. I love to add broccoli and garlic cloves. To balance my plate, I like to serve it with a brown rice/quinoa mixture, roasted sweet potatoes and a side salad.

If I am using leftovers from this recipe, I will shred up the meat with spring onions, shredded carrot, 1/3 part chipotle mayo 2/3 part regular mayo, lots of pepper, salt and a little touch of apple cider vinegar and honey. It makes a perfect sandwich, salad, chicken broth, or quick family dinner.

I will use this spice and sauce mixture for so many dishes. They are my go-to ingredients to make every regular weeknight meal absolutely delicious. When I stock my cabinet with high quality spices, friends and family are thoroughly impressed when I make this dish.

A family member once said, “I already feel healed, just from eating this dish!”

One split breast + 4 drumsticks does not last long between 4-6 people. With happy bellies and rosy cheeks, everyone is asking for this recipe again.

This crispy baked split chicken breast recipe has 15% or more of the recommended daily amount of: Vitamin B6, Iron, Potassium, Vitamin A.

My goal as a nutritionist and recipe developer is to help people become more aware of how their nutrient deficiencies connect to their health concerns. There is nothing more empowering than eating to specifically fuel your body to function optimally and actually feel the benefits. I love this recipe because it always leaves my family and me feeling happy and healthy.

Looking for some tips on how to use spices? Download my spices toolkit!

crispy baked split chicken breast recipe

Homemade Crack Roast Chicken

Ingredients

1 whole chicken, bone in & skin on separated (a griller pack with individual pieces)
salt
garlic powder to taste/cover
onion powder to taste/cover
black pepper
paprika
chili powder
1 tsp tomato paste
1/2 cup white wine
1/2 cup bone broth
1 tsp high heat fat or oil avocado, ghee, bacon, or chicken fat

Instructions

Heat a large skillet on medium heat & preheat the oven to 425 degrees F.
Add your oil and make sure to distribute around the pan.
Pat chicken pieces until they are very dry & sprinkle with salt.
When the oil is hot, add your chicken pieces to the pan skin side down and let it fry for 3-4 minutes until crispy.
Make sure not to crowd the pan! If the pan begins to smoke, turn down the heat to medium low to make sure it does not burn the chicken! The idea is not to get it dark golden brown, but light golden. It will finish crisping in the oven, so don't get overzealous at this stage.
Flip each piece and crisp on both sides. Once that is done, transfer the chicken to a larger pan or plate.
Make sure each piece of chicken is skin side up and dust each with your spices.
With the pan still on low heat, add your tomato paste and stir around to heat. After about 30 seconds, deglaze the pan with white wine and broth. Pour into your pan with chicken (don't pour directly onto the skin as it will become soggy) or leave in the skillet and add the chicken back with some vegetables.
Transfer your meal to the oven and cook at 425 for 15 minutes. Reduce to 375 and finish cooking it for 30-45 minutes.

Homemade Roast Crack Chicken

Homemade Crack Roast Chicken

Ingredients

1 whole chicken, bone in & skin on separated (a griller pack with individual pieces)
salt
garlic powder to taste/cover
onion powder to taste/cover
black pepper
paprika
chili powder
1 tsp tomato paste
1/2 cup white wine
1/2 cup bone broth
1 tsp high heat fat or oil avocado, ghee, bacon, or chicken fat

Instructions

Heat a large skillet on medium heat & preheat the oven to 425 degrees F.
Add your oil and make sure to distribute around the pan.
Pat chicken pieces until they are very dry & sprinkle with salt.
When the oil is hot, add your chicken pieces to the pan skin side down and let it fry for 3-4 minutes until crispy.
Make sure not to crowd the pan! If the pan begins to smoke, turn down the heat to medium low to make sure it does not burn the chicken! The idea is not to get it dark golden brown, but light golden. It will finish crisping in the oven, so don’t get overzealous at this stage.
Flip each piece and crisp on both sides. Once that is done, transfer the chicken to a larger pan or plate.
Make sure each piece of chicken is skin side up and dust each with your spices.
With the pan still on low heat, add your tomato paste and stir around to heat. After about 30 seconds, deglaze the pan with white wine and broth. Pour into your pan with chicken (don’t pour directly onto the skin as it will become soggy) or leave in the skillet and add the chicken back with some vegetables.
Transfer your meal to the oven and cook at 425 for 15 minutes. Reduce to 375 and finish cooking it for 30-45 minutes.

Aimee K. Hockett, MS - Nutritionist, Recipe Developer, Writer