Posts tagged: recipes with honey

Easy To Make Homemade Protein Bars (No Bake)

Customize your protein bar with this homemade and no-bake recipe. This energy-boosting homemade protein bar consists of mixed nuts, oats, chocolate wheat protein powder, and other healthy ingredients. It takes about 40-45 minutes to prepare and cook this recipe.

Note – the original video for this recipe is no longer available so we chose another one that got great reviews!


• 2 cups oats
• 1 cup of chocolate wheat protein powder
• Handful of mixed nuts
• A pinch of cinnamon
• 1 tbsp cocoa powder
• 2 tbsp organic peanut butter
• 1 tbsp flaxseed oil
• 1 cup semi-skimmed milk
• 2 tbsp honey


In a large mixing bowl, add 2 cups of oats.
Add 1 cup of chocolate wheat protein powder, a handful of mixed nuts, a pinch of cinnamon, and 1 tbsp of cocoa powder.
Mix well to combine.
Set aside.

In another mixing bowl, add 2 tbsp of organic peanut butter.
Add 1 tbsp flaxseed oil, 1 cup of semi-skimmed milk, and 2 tbsp honey.
Mix well to combine.
Add the mixture on top of the oats mixture.
Mix well to combine.
Continue to mix until thick mixture forms.
Set aside.

Prepare a dish lined with foil.
Place the mixture into the dish and spread evenly.
Press across the edges.
Put in the fridge and let it chill for 25 minutes or until firm.
Remove the foil.
Slice into equal bars.

Easy To Make Homemade Protein Bars ( No Bake)
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Honey Mustard Roast Chicken

Cook a juicy and appetizing honey mustard roast chicken for dinner! The cooking technique used in this recipe is called spatchcocking, where the backbone of the chicken is removed, then the chicken is laid flat for roasting. The chicken is then marinated with a mix of spices to make it more flavorful.


• 1 large whole chicken
• 1/2 cup yellow mustard
• 1/4 cup honey
• 1/4 cup seasoned white vinegar
• 2 tsp sriracha
• 1 tsp smoked pepper
• 1 tsp freshly ground black pepper
• 3 tsp kosher salt
• 1/4 cup chicken stock
• 2 tbsp green onions (chopped, optional for garnishing)


Prepare a large mixing bowl.
Add yellow mustard and honey.
Pour seasoned white vinegar.
Season with sriracha, smoked pepper, freshly ground black pepper and kosher salt.
Mix the marinate well.
Set aside.

Place the chicken on a chopping board with the breast side down.
Cut along both sides of the backbone.
Discard backbone and remove excess fat from the chicken.
Flatten the chicken by slicing through the cartilage.
Make a few cuts on the chickens thighs and legs.
Add the chicken into the marinade.
Coat both sides well.
Place inside the fridge and marinate for at least 4-5 hours.

Preheat oven to 425 F.

Transfer marinated chicken on a foil-lined baking sheet.
Set aside marinade.
Place marinated chicken inside the preheated oven.
Let it bake for 50-60 minutes.

Meanwhile, set a small saucepan over medium heat.
Transfer marinade into the pan.
Pour chicken broth.
Stir to mix well.
Bring to a boil.
Once it boils, remove it from the heat.
Set aside the sauce.

In the last 10-15 minutes of baking the chicken, remove it from the oven.
Baste the chicken with the sauce.
Place it again inside the oven and continue to bake.
Once cooked, remove from the oven.
Transfer to a serving plate.
Garnish with chopped green onions.
Serve and enjoy!

Tips and ideas:

You can serve it with roasted potato wedges and Brussels sprouts.

Honey Mustard Roast Chicken
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Oxtail Stew | Oxtail Stew Recipe

This tender and savory oxtail stew is perfect for a Sunday family dinner. Make this ahead of time because it will take about 8 hours to make the oxtails tender. Its flavorful taste is a combination of seasonings, hot sauce, and some honey. You can serve this with your favorite vegetable salad or mixed berries.


• 3 lb oxtails (chopped)
• 1/4 cup reduced-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp hot sauce
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Kosher salt
• 1 tbsp honey
• 1 tbsp cornstarch slurry
• some canola oil


Prepare a crockpot.
Spray some canola oil into it.
Add the chopped oxtails.
Set aside.

In a mixing bowl, add reduced-sodium soy sauce and sesame oil.
Add rice vinegar and hot sauce.
Season with black pepper, garlic powder, and kosher salt.
Add honey.
Whisk until well combined.
Pour the sauce over the oxtails in the crockpot.
Cover the pot.
Cook for 8 hours over low heat.
Once done, remove the oxtails from the pot and transfer to a plate.
Set aside.

Meanwhile, transfer the sauce into a saucepan.
Let it simmer over medium-high heat.
Once it simmers, add cornstarch slurry.
Gradually pour into the sauce while whisking.
Let it simmer until it thickens.
Remove from the heat.
Drizzle over the cooked oxtails.
Serve with rice.

Oxtail Stew - Oxtail Stew Recipe
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