I promised this recipe back in January when I posted the recipe for a banana microwave mug cake. Mug cakes come together in just a few minutes, and make one to two servings. They typically cook for just one minute in the microwave. This chocolate version is my favorite and the one I make most often. The mug cake has a surprisingly rich chocolate flavor. The texture is between cake and brownie. I enjoyed it last night in preparation for another Whole30 (my second). This is the last chocolate or sugary dessert I will have for at least 30 days!

A few (not all) of our harvests over the last week:

We moved into our house in March 2016. Since then, we have been busy as beavers setting up our space. The 1/3-acre yard came with a 100-square foot garden bed, complete with a blackberry bush and an orange tree. All last summer, we thought it was a lime tree. We ate the green fruits quite a few times, and were disappointed in the poor flavor. Then, late in the year, the flesh inside turned orange. I identified them as Rangpur limes. They still weren’t very good. Around October, the whole fruits turned orange, they became juicy and sweet, and we finally realized they were oranges the whole time! There were hardly any fruits left by that point. Whoops! We’ve also planted a fig tree and a pomegranate tree, and we have room for at least two more fruit trees.

This is another fantastic Whole 30 approved recipe. Who doesn’t love chicken nuggets? These are particularly yummy with a hint of sweetness from the sweet potato, perfectly sized for dipping. The nuggets are surprisingly easy to make too.