PMS Brownies

  @lainiecooks_

3 eggs

6 tbsp olive oil 

3/4 cup coconut sugar 
1/3 cup cacao powder 
1 1/4 cup almond flour 
1 cup chocolate chips + some for sprinkling on top 
Flaky salt for topping ( a MUST🤤). 

Instructions:
Preheat oven to 350°. To a large bowl, add eggs and olive oil and whisk together. Add in all other ingredients and mix until no lumps are left. Add batter to a small parchment lined square baking dish. Sprinkle more chocolate chips on top. Bake for 24-27 minutes and let cool before cutting. Add flaky salt on top (this is a must!!)

TERIYAKI CHICKEN CRISPY RICE SALAD

 via kalejunkie on Instagram. This was SO good!

Makes 4 meal salads or 6-8 smaller salads⁣
Crispy Rice⁣
2 cups cooked rice, cooled (jasmine)⁣
1 tb sesame oil⁣
2 tb teriyaki sauce/marinade (GF make my own mix)
Chicken⁣
1 rotisserie chicken⁣
1/4 cup teriyaki sauce/marinade (same as above)⁣
⁣
Salad⁣
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)⁣
1/2 cup red cabbage, finely sliced⁣
1/2 cup cilantro, chopped⁣
1 bunch green onions, finely chopped⁣
1 red bell pepper, diced small⁣
1/2 cup salted peanuts, chopped⁣
⁣
Creamy Sesame Ginger Dressing⁣
1/4 cup olive oil⁣
3 tb toasted sesame oil⁣
3 tb soy sauce (or sub coconut aminos)⁣
3 tb rice vinegar⁣
2 tb maple syrup⁣
2 tb cashew butter⁣
2 cloves garlic, mashed⁣
1 tb fresh ginger, minced⁣
⁣
First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the sesame oil and teriyaki sauce and spread into an even layer. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). Next, remove the bones from the rotisserie chicken and shred into small pieces. Toss with teriyaki sauce and set aside. Next, make the dressing. Add all of the ingredients to a blender and blend for about 1 minute until smooth. Finally, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded chicken and crispy rice on top. Pour dressing over the salad. Toss and enjoy! Store in the refrigerator for up to 5 days.⁣

Mel's Hawaiian Haystacks

 Mel's Kitchen Cafe Hawaiian Haystacks 

Made a huge batch of this for the missionaries (should have made more) but it turned out super tasty. No cream of chicken. I subbed the flour for corn starch and just add a bit less. I thought it looked pale but it went great with all our toppings including B's beloved pineapple and whipped topping. 

https://www.melskitchencafe.com/hawaiian-haystacks-chicken-sauce-reinvented/

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup flour
• 1 cup chicken broth 
• 2 cups milk
• 3-4 cups rotisserie chicken 

• In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the onion and sauté until translucent, 3-4 minutes. 
• Add the garlic and cook for about one minute, stirring, until fragrant.
• Combine the flour, broth, and milk in a blender (or use a handheld whisk and a bowl or liquid measuring cup) and blend until smooth. 
• Pour the mixture into the pan and cook over medium heat, whisking constantly, until the mixture simmers and thickens, 2-3 minutes. 
• Stir in the cooked chicken, salt and pepper. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often. 
• Season to taste with additional salt and pepper, if needed.Serve with all the toppings 

Easy Lemon Curd to Freeze

 Loved that I didn't have to separate eggs for this one.  Sets up really well in the fridge. 

https://buttermilkbysam.com/the-best-lemon-curd/