Agave Lime Chicken

1 whole chicken

1-3 tablespoons olive oil

¼ cup agave nectar

1 tablespoon celtic sea salt

3 limes

2 onions

1 head garlic

dash cumin

dash chili powder

1. Rinse the chicken and pat dry
2. Place chicken in a 9 x 13 baking dish breast side down
3. Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder
4. Stuff one lime into the cavity of the bird
5. Cut the other 2 limes and place in the pan
6. Cut the onions in half and place in the pan (I left the skin on)
7. Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan
8. Bake at 350° for 45+ minutes until the skin starts to brown
9. Remove chicken from oven and raise heat to 450°
10. Turn the chicken over so that breast side is now up
11. Bake for an additional 15 to 25 minutes or until thigh temperature is 170°-180°
12. Remove chicken from oven
13. Carve chicken and drizzle with pan juices before serving

The next recipe is freaking delish. I have made it twice already this week.

Gluten Free Apple Crisp

2 cups blanched almond flour

½ teaspoon sea salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ ⅓ cup grapeseed oil

¼ cup agave nectar

1 tablespoon vanilla extract

5 medium apples, peeled, sliced, then chopped in half width-wise

1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, agave and vanilla
3. Stir wet ingredients into dry
4. Place apples in a 2-3 quart glass baking dish
5. Sprinkle Crumble topping over the apples
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm

Last but not least:

Rosemary Apple Chicken
1 chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary

1. Rinse the chicken, pat dry with a paper towel and place in a 9×12 inch glass baking dish
2. Drizzle with oil and vinegar, then sprinkle with salt
3. Arrange the apples around the chicken in the baking dish
4. Place the sprigs of rosemary under the chicken
5. Bake at 350° for 90 minutes, until browned on the outside
6. Serve