Almond Meal Crusted Chicken Thighs

8 Chicken Thighs, with bone (with skin or without)
2T Olive oil
2T Spicy Brown Mustard
1/2 cup almond meal (I got it at Trader Joes- $3.99/bag- not a bad deal)
3T garlic and herb blend Mrs. Dash
1T dried sage
1T garlic powder
1tsp black pepper
pinch of sea salt
pinch of cayenne pepper
dash of paprika

Preheat oven to 400 degrees. Season chicken thighs with salt and pepper and place in baking dish. Bake for 15 minutes. Combine olive oil and mustard in a bowl and set aside. Combine almond meal and remaining seasonings in a bowl. After 15 minutes remove chicken from oven. Turn temperature to broil and put baking rack 6 inches from the heat. Brush one side of chicken with mustard/oil mixture. Sprinkle with almond meal mixture and broil for 5 minutes. Turn thighs over and brush with remaining mustard/oil mixture and sprinkle with remaining almond meal mixture. Broil until golden brown.

Kale Chips

Ingredients:

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Crockpot Chicken Thighs

INGREDIENTS:
1 1/4 pound chicken thighs- we used about 8 thighs

salt and pepper, to taste

1 tablespoon olive oil

1 head garlic -- separated, and individual cloves peeled

1/2 cup dry white wine

1/2 cup chicken broth

PREPARATION:
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add chicken and brown for about 10 minutes. Place chicken in crockpot and add remaining ingredients. Cover; cook on high for 4-5 hours. Remove garlic cloves before serving.

Almond Power Bars

Also known as "Bite Me Bars"- thanks to Matt for bringing these bars back from the Twin Cities! 2 cups raw almonds 1/2 cup flax seed meal 1/2 cup shredded unsweetened coconut 1/2 cup almond butter, unsalted, creamy 1/2 tsp. sea salt 1/4 cup coconut oil spoonful of honey spoonful of agave nectar spoonful of almond or vanilla extract - I used a combination of both totalling 1 spoonful 1 - 4 oz. bar of dark chocolate Place almonds, flax seed meal, coconut, almond butter, and sea salt in a food processor for 20 seconds. Melt coconut oil, and add in honey, vanilla (and almond extract if using), and agave nectar. Add to mixture in food processor and pulse until you get a paste. Press this mixture into a jelly roll pan. I covered about 3/4 of a 10x15 pan, but you can make them any thickness. Melt dark chocolate according to directions and drizzle over the top. Refridgerate for 30 minutes. Cut into bars. Best when served straight from the fridge. Enjoy.

Date Bars

Thanks Matt for the recipe: 2.5 cups almond flour 1/4 tsp salt 1/2 tsp. baking soda 4 eggs 1/4 cups grapeseed oil 1.5 Tablespoons vanilla 1 cup pecans (unsalted and roasted, then blended up) 1 cup chopped dates mix up and bake for 20 minutes at 350 degrees