Super Bowl Sunday!


We didn’t want to be cliche and make the standard buffalo hot wings for the super bowl, so we decided to go with honey Sriracha wings! These sticky, zesty wings are baked to crispy perfection and finger lickin’ good! If you’re a fan of spicy, we promise you will go crazy over this glaze. Recipe is adapted from Damn Delicious.

Ingredients (serves 4):
– 2 lbs chicken wings
– 3 tbsp coconut oil, melted
– 1 tsp garlic powder
– 1/4 tsp ground ginger
– salt and pepper, to taste
– chopped fresh cilantro (optional garnish)
– toasted sesame seeds (optional garnish)

– 5 tbsp coconut oil* This ended up being too much… try 3 tbsp!
– 1 tbsp all-purpose flour
– 1/4 cup honey
– 1/4 cup Sriracha (we also mixed in some Vietnamese chili garlic sauce)
– 1 tbsp soy sauce
– juice of 1 lime
– 1/2 tsp rice vinegar

1. Preheat oven to 400 degrees Fahrenheit. Meanwhile, prepare the glaze.


2. To make the glaze, melt the coconut oil in a saucepan over medium-low heat. Whisk in the flour until lightly browned, which takes about a minute or two. Stir in honey, Sriracha, soy sauce, lime juice, and rice vinegar. Bring to a boil, and then reduce heat and simmer until slightly thickened. Ours seemed too oily at the top, so we had to skim some off so that the glaze would stick better to the wings.


3. In a large bowl, combine the wings, melted coconut oil, garlic powder, and a sprinkle of salt and pepper.



4. Place onto a baking sheet, and bake for 30 minutes, flipping halfway through. Next, drizzle the glaze over the wings, and broil for 3-4 minutes, until crispy.


5. Garnish with toasted sesame seeds and/or chopped cilantro, if desired.



Nutty Maple Granola

ImageThis recipe was inspired by Mark, one of our classmates. Crunchy, sweet, and amazing with yogurt or all by itself (The granola that is…not Mark)! Hehe. 🙂


– 4 cups oats
– 1/2 cup melted coconut oil
– 1/4 cup honey
– 1/4 cup maple syrup (a must!)
– 1 cup pecans, chopped
– 1 cup cinnamon almonds, chopped
– 1 tsp cinnamon
– handful of raisins
– handful of dried coconut
– 1/2 tsp salt
– 1 tsp almond extract

1. Preheat oven to 325 degrees Fahrenheit. In a large bowl, combine all the dry ingredients. Mix the melted coconut oil with the honey and maple syrup and pour over.

Image2. Spread the mixture onto a cookie sheet. Bake for 15 minutes, flip, and check every 5 minutes until golden brown.

photo-13. Cool until crisp. Break up with a spatula, and store in an airtight container.

Chilled Herb Zucchini Soup


Zucchinis from the farmers’ market, fresh herbs from the Ann Arbor People’s Food Co-op, and thick Greek yogurt made for this cool, creamy, and refreshing summer starter.


– 4 cups reduced sodium chicken or vegetable broth
– 4-6 medium zucchinis (we had a mix of large and small), chopped
– 1 large handful chopped mint
– 1 large handful chopped flat-leaf parsley
– 3-4 cloves garlic, minced
– 1 sweet onion, chopped
– juice and zest of half a lemon
– 2 tbsp olive oil
– 3/4 cup plain Greek yogurt (adjust based on how creamy you like your soup!)
– cayenne pepper, to taste
– salt and pepper, to taste
– garlic powder (optional)


1. Heat the olive oil in a large pot on medium-high heat. Add the garlic and onions, and saute for about 5 minutes, until the onions are mostly translucent.


2. Add the zucchini. Season with salt and pepper. Cook for 5 minutes, and then add the lemon juice, zest, and a small pinch of the chopped herbs. Reduce the heat to medium and cook, stirring occasionally, for another 5-8 minutes.


3. Add the chicken broth, cover, and simmer for 15 minutes, until the zucchini are tender.


4. Remove from heat and allow to cool, uncovered, for 20-30 minutes.

Sorry about the blurriness!

5. In batches, add the soup to a blender with the yogurt and herbs (Note: remove the cup from the lid of the blender, and cover the hole with a towel. This will prevent the hot liquid from exploding out when you blend!). Puree until smooth, and pour soup into a large bowl or pot. Season with salt, pepper, and cayenne to taste. We also added a few dashes of garlic powder for some extra garlicky flavor. Chill in the refrigerator for 4-5 hours (We sped up the process by putting the soup in an ice bath).



6. Serve chilled, and garnish with any remaining herbs.

Marika’s Basil Pesto

pestoPerfect pairing for pasta, grilled meats, fish, or whatever your heart desires. Garlicky, cheesy, and full of flavor. Best part? Super simple to make!

– 3 cups fresh basil, packed
– 1/4 cup pine nuts
– 1/2 cup olive oil
– 3/4 cup parmesan cheese, grated
– 4 cloves of garlic

Place basil, pine nuts, garlic, and cheese into food processor or blender. Slowly pour in olive oil while pulsing until smooth. Voila!