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Coach Becky

Marinated chicken, salad and raspberry vinaigrette

Chicken: 4 chicken breasts 1/3 cup balsamic vinegar 1/2 cup chicken broth 1 clove garlic, minced 1 tsp. Italian seasoning 1. Mix the vinegar, broth, garlic and Italian seasoning together. 2. Marinate the chicken at least one hour in the fridge. 3. Discard the marinade, bake the chicken in a 400° oven for 30 minutes, or until done.   The salad was baby spring mix with feta, cranberries and apples   For the dressing: 1 cup raspberries[amd-zlrecipe-recipe:26] 2 Tbsp honey 4 Tbsp raspberry wine vinegar 1 tsp ginger 1/2 tsp ground mustard 1/4 tsp salt 1/2 cup extra virgin olive oil 1. Smash raspberries with a fork. 2. Whisk vinegar, ginger, mustard and salt. Add the olive oil (I used a shaker jar) 3. Add the raspberries and honey.

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Kick Tail Zucchini Muffins

1 1/2 cups oat flour 1 tsp cinnamon 1 tsp baking soda 1/4 tsp baking powder 1/2 tsp sea salt 2 eggs 1/2 cup apple sauce 1 ripe banana, mashed 1 cup grated zucchini 1/3 cup melted coconut oil   1. Heat oven to 350 2. Add all dry ingredients together 3. Mix all wet ingredients together in a separate bowl 4. Blend wet and dry ingredients together 5. Spray mini muffin tin with cooking oil 6. Fill at least 2/3 full, I filled mine almost all the way 7. Bake for 10-12 minutes This made 36 mini cupcakes and is very good with NO added sugar!

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