Keesha Ewers

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Ingredients

• 2 large free range organic chicken breasts
• 1/2 cup yellow mustard
• 3 tablespoons liquid honey
• 1 clove garlic minced
• Salt & pepper to taste

Instructions

1. If you’re using wooden skewers, it’s a good idea to soak them for at least half an hour to help prevent splintering and burning.
2. Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
3. Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it’s coated.
4. Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
5. Once your chicken is done marinating, oil your BBQ/grill’s grate and pre-heat it to high. Thread the chicken onto skewers. Pour any extra marinade over them.
6. Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it’s cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.

Ingredients

• 15 Medjool pitted dates
• 15 Marcona almonds
• 5-8 slices nitrate free organic bacon or turkey bacon (cut into halves or thirds, depending on size of dates)

Instructions

1. Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment paper.
2. Make an incision on one side of each date and insert an almond. Squeeze the date shut in your hand to secure.
3. Wrap each date with a bacon strip.
4. Place all the dates on the prepared sheet tray, seam side down. Roast the dates in the oven until the bacon on top is starting to crisp – 5 to 6 minutes. Turn the dates over and cook for an additional 5 to 6 minutes.
5. Serve hot and enjoy!

INGREDIENTS

• 1 1/2 pounds sweet potatoes cut into thin slices and quartered
• 3 tablespoons avocado oil
• Sea salt and pepper
• Fresh parsley
• Spanish paprika
• Ground cumin
• 3 garlic cloves, pressed
• 1/2 cup avocado mayonnaise
• 2 tablespoons olive oil
• 1 1/2 tablespoons fresh lime juice

INSTRUCTIONS:

Garlic Aioli: Combine the pressed garlic, mayonnaise, olive oil, lime juice, and sea salt and pepper to taste in a blender or food processor and process until smooth and creamy. Allow the aioli to sit in the refrigerator for at least an hour before serving. This can be made ahead.

Make the Sweet Patatas Bravas: Boil the cut sweet potatoes in salted water until they are just tender, about 10 minutes. Drain and let dry.

Heat a cast iron pan with 3 tablespoons of avocado oil until very hot. Work in batches (don’t overcrowd the pan) and fry up the potatoes until each side is crispy and evenly browned, about 2 minutes per side. Using tongs, transfer the potatoes to drain on paper towels, and while they are still very hot, sprinkle with sea salt, pepper, cumin, paprika, and fresh parsley chopped.

Serve the potatoes immediately while still warm on a bed of fresh parsley. Serve with the aioli. Enjoy!