I am sitting here on my couch, savoring the last few minutes before I have to go to bed because when I wake up, my vacation ends and I’m back at work.  I have had such a relaxing break.  I’ve slept an average of 10 hours a night, read for fun, looked at an inordinate amount of food blogs and spent a lot of time with my wonderful family.  And now I am girding my loins to go back to work.  I think the last couple months, I’ve had a hard time keeping sight of the fact that I need to take care of myself in the stress of my job.  Something to add to my list of resolutions!  A good place to start is with good food.

I made a delicious and hearty almond flour crepe with herb chicken in a cranberry-pear vinaigrette.  Seriously, so many good things happening in this crepe.  The tang of the vinaigrette and the little burst of the pomegranate seeds balanced the savory of the chicken and chives.  To top it off, I added caramelized red onions for a heady aftertaste.

Almond Flour Crepes: 

• 1/2 cup almond flour
• 5 eggs
• 1/4 teaspoon salt
• 1 teaspoon honey
• 1 tablespoon fresh basil

I used coconut oil and a 10 inch skillet.  I mixed all the ingredients together.  I made sure the oil was really hot before pouring 1/4 cup batter into pan and cooked it for about 2 minutes on each side.  It made 5 crepes.

Caramelized Onions:

• 1 red onion
• 2 teaspoons honey
• Coconut oil for skillet

Heat oil and slice the onion very thin (I used my mandolin).  Mix onion and honey together.  Heat on medium for 15-20 minutes, stirring infrequently to keep from burning.

Herb Chicken:

• 5 three ounce chicken thighs
• 2 tablespoons fresh, chopped chives
• 2 tablespoons fresh, chopped basil

Roll chicken in herbs.  Salt and pepper.  Cook at 375 degrees for 30-35 minutes.  Tear for crepes.

Cranberry Pear Balsamic:

Ok, this is where it gets a little out of the ordinary.  I bought cranberry pear balsamic from Stillwater Olive Oil.  Worth every penny!  So incredible sweet yet tart.  I shook it up and it was ready to go!

• 1/8 cup Cranberry Pear Balsamic
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh chives
• 1 teaspoon fresh basil
• 1 teaspoon honey
• Salt and Pepper to taste

Finally, I bought turnip greens and red kale for my greens and soaked them for 10 minutes in warm water with a tablespoon of lemon and a teaspoon of salt.  Assembled while warm and served right away.  A good start to the year!

Almond flour crepes with herb chicken and caramelized onion