Grandma Burr's Bread

1 1/3 cups water ( 80° )
3 Tbs canola oil
2 Tbs honey

1 1/2 tsp salt
1 Tbs sesame seeds
3 Tbs oat flour (blend up oats in blender to make "oat flour")
1 Tbs wheat bran (I used wheat germ)
1 Tbs chia seeds
2 1/2 cups bread flour
1 cup wheat flour
1 1/2 tsp yeast

Directions:
 Using a bread maker, put liquids in first. Mix up the dry ingredients and then pour on top of wet ingredients. Put the yeast in a little well in flour on the top. Use the basic settings on bread machine.
Enjoy!

Pumpkin cookies

Ingredients:
1 c. Sugar
1/2 c. Shortening (I use softened butter)
1 egg
1 tsp. Vanilla
1 c. Pumpkin
2 c. Flour
1 tsp. Baking soda
1 tsp. Baking powder
2 tsp. Cinnamon
1/4 tsp. Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 c. Chocolate chips (guittard or ghirardelli)


Directions:
 Cream sugar and shortening; add eggs and vanilla. Mix well. Add pumpkin. Combine all dry ingredients and mix in slowly. Add chocolate chips; drop by teaspoons onto baking sheet. Bake at 350° for 14 minutes. ENJOY!


Recipe from Sara Bailey

Hawaiian Sliders Recipe

Sliders are the perfect party food, and they’re super simple to make!

Ingredients:

• 2-2oz packets ham
• 1 4oz block of cheese
• 1 package Hawaiian buns
• 1/2 cup butter
• 1 Tablespoon minced garlic
• 1 Tablespoon Worcestershire sauce
• 1/2 can pineapple slices (optional. I didn't do this when i made them)

Directions:

1. Preheat the oven to 350°F.
2. Slice the Hawaiian buns in half as a sheet.
3. Layer the ham, cheese, pineapple, and then the top half of the buns.
4. In a small saucepan, melt the butter with the garlic and Worcestershire sauce.
5. Pour the butter mixture over the buns.
6. Cover the sliders with tinfoil and bake 30-40 minutes until butter is fully absorbed.

Green Peach Smoothie for Kids

Serves: 2

Prep Time: 5 m

Cook Time: 2 m

Serving Size: 1 1/2 cup

Ingredients

• 1 cup – almond milk, unsweetened
• 2 cup – spinach
• 1 medium – banana
• 1 ¹/₂ cup – peaches, frozen, sliced
• 1 container (4 oz) – Greek Yogurt

Directions

Place all ingredients into your blender and blend until smooth (the greek yogurt is optional)! 

(recipe from SuperHealthyKids.com)

Moroccan Turkey + Chickpea Skillet

{If you're looking for a fresh flavor, and excellent meal for prepping ahead - this is it! 🙌
the flavors develop, and only become better each day!} .

makes 4-5 servings

Ingredients:
1 pound lean ground turkey
2 tsp avocado oil, or extra virgin olive oil
1 medium yellow onion, thinly sliced into half moons
2 carrots, chopped
1/2 cup diced red bell pepper
1 tsp ground cumin
1 tsp ground nutmeg
1/2 tsp paprika
1/2 tsp cayenne pepper
sea salt and black pepper to taste
2 cups low sodium chicken broth
1 cup diced tomatoes (jar or fresh)
15 ounce chickpeas, rinsed
1/3 cup golden raisins (optional)
1/2 cup fresh herbs of choice (parsley, cilantro, or basil), chopped
 Instructions:
Heat oil in a large non-stick skillet over medium-high heat.
Add the ground turkey to the pan and cook for 4-5 minutes, stirring and crumbling with a spoon.
When the turkey is mostly cooked add in the onion, carrot and red bell pepper sautéing for a couple minutes.
Add in the spices, salt and pepper and continue to sauté until the veggies soften and the turkey is cooked through.
Stir in the tomatoes, chicken broth, chickpeas and golden raisins and bring to a boil.
Reduce the heat and simmer for 6-8 minutes or until the mixture thickens.
Remove from the heat and stir in the fresh herbs of choice.
Serve as is or with cooked quinoa, or brown rice.

Tostadas

Shredded chicken: 

Author: Organize Yourself Skinny

Recipe type: Freezer Meal, chicken recipe, make ahead recipe

Serves: 12

Ingredients

• 1 (15 ounce) can of tomato sauce
• 1 cup of low sodium chicken broth
• 2 tablespoons dried onion flakes
• 2 teaspoons dried minced garlic
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 ½ teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 medium to large chicken breasts (about 3 pounds)

Instructions

1. Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined.
2. Add chicken to the slow cooker and coat evenly with the sauce mixture.
   Coupons
3. Cook on low for 6 hours.
4. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Notes

Make Ahead Instructions

This recipe is a wonderful recipe to make ahead of time for the freezer. Just make recipe completely then cool and freeze into portions. Thaw overnight in the refrigerator and warm in microwave and or on stove if needed. Then use in your favorite recipes.

Nutrition Information

Serving size: 1 4 ounce serving Calories: 129 Fat: 2 Carbohydrates: 2 Fiber: 0 Protein: 24

******************************************

Crunchy Oven baked tostada shell: 

Ingredients

• Corn tortillas
• Vegetable oil
• Salt
• Your favorite tostada toppings (beans, chicken, beef, lettuce, cheese, etc.)

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a rimmed baking sheet with foil. Arrange as many tortillas as will fit on the baking sheet without overlapping. (I can get 6 on mine - if you need more than that, bake in batches or bake two sheets at a time, rotating halfway through).
3. Brush both sides of the tortillas lightly with oil and sprinkle with salt.
4. Bake for about 8 minutes, turning over after 4 minutes.(mine had to be cooked longer, just until brown and crunchy)
5. Remove from the oven and transfer to a paper towel lined tray to cool. *It's ok if they're slightly soft as long as they're browned. They will crisp up even more as they cool.
6. Serve immediately with your favorite toppings, or cool completely and store in a tightly sealed contained for 3-4 days.

***************************************

Favorite Tostada toppings:

• refried beans (from the can) 
• shredded chicken (from recipe above)
• tomatoes
• avacado
• lettuce
• shredded cheese
• Caso fresco (crumbled) 
  
•  

 

Delicious Apple Chicken

Ingredients

• 2 tbs. olive oil, divided
• 1 lb. chicken thighs, skinless, boneless
• 3/4 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1/2 tsp. oregano dried, to taste
• 1/2 tsp. rosemary dried, to taste
• 1 tsp. Dijon mustard
• 2 apples, sliced thinly
• 1 small red onion , sliced thinly (optional)
• 1/2 c. chicken broth

Instructions

1. Heat a large skillet on medium-high heat. Add 1 tbs. olive oil
2. Sprinkle some salt and pepper on the chicken
3. Add chicken to skillet and brown, about 5 minutes each side or until brown
4. Set aside
5. In a bowl, whisk broth and mustard
6. Add remaining oil to pan and all ingredients (broth and mustard mixture, remaining salt, pepper, rosemary, oregano, apple, and onion)
7. Cook for another 4 minutes or until cooked

Asian Glazed Salmon

Ingredients

• 2 tbs. soy sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. garlic, minced
• 1/2 c. maple syrup
• 2 tbs. butter, melted
• 4 frozen salmon filets, wildcaught

Instructions

1. Preheat oven 400F
2. In a bowl, mix soy sauce, salt, pepper, garlic, maple syrup, and butter
3. Line a baking sheet with foil and place frozen salmon filets
4. Brush each filet with olive oil on both sides, place back skin side down on prepared sheet
5. Pour soy sauce mixture over salmon
6. Bake for 15-20 minutes, or until internal temperature is 145F
7. Pair with steamed vegetables and brown rice for a perfect meal

Chicken Veggie Patties

Ingredients

• 1/2 c. green zucchini (one small zucchini), grated
• 3 broccoli florets, grated (optional)
• 2 extra small bell peppers, chopped finely
• 1/4 c. cooked chicken, chopped finely (I use rotiserrie chicken)
• 1/4 c. green onions, chopped
• 1/4 c. flour
• Dash of Salt
• Dash of Pepper
• 1 egg
• Olive oil for frying
• 
  

Instructions

1. Wash and grate zucchini and dry with paper towel
2. Chop all vegetables and set aside
3. In a bowl, mix all ingredients until well incorporated
4. In a pan add 1 tbs of olive oil on medium high heat
5. Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
6. Serve with chives and sour cream if desired

Avocado Grilled Cheese

Ingredients

• 1 egg
• 1 tbs. milk
• 2-4 slices of bread
• 1/2 avocado, mashed
• 1-2 slices cheese of choice
• 1 tbs.butter

Instructions

1. In a bowl, scramble egg and add milk, set aside
2. In another bowl, mash avocado, set aside
3. Place mashed avocado onto bread, top with cheese, then add second layer of bread (like a sandwich)
4. Carefully, cut the filled sandwich into strips
5. Dip each strip in the egg mixture
6. In a pan, on medium add butter and cook strips. Brown all sides of strips and serve

Chicken Meatballs

 

 

Chicken Meatballs

Ingredients

• 1 lb ground chicken
• 1 grated sweet apple
• 1/2 grated pear (optional)
• 1 lightly beaten egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 1tsp dijon mustard
• 1/4 cup chopped spinach
• 1 cup panko breadcrumbs / quinoa if you want to go #glutenfree
• 1/3 cup chopped green onion (if you like less onion then reduce)

Instructions

1. 1. Mix all ingredients in a bowl
2. 2. Shape and mold. I use an ice cream scooper and placed it in a greased muffin tin for convinience
3. 3. Bake at 350F until 165F, about 20-25 minutes, but it really depends on the oven so I use a leave-in thermometer.

Sweet and Sour Sauce

• 2 tbs water
• 2 tbs ketchup
• 1/2 cup brown sugar
• 1 tbs corn starch
• 1/3 cup rice vinegar, add more if you like it more sour

Sweet and Sour Sauce Instructions

1. Add all ingredients except for the corn starch and water into a pot, wait for a boil
2. Mix water and cornstarch in a bowl
3. Add into bowling mixture and whisk

Peanut Butter Cup Protein "Nice Cream"

{Makes 4 Servings}
■2 scoops Chocolate Protein Powder
■1 Tbsp unsweetened cacao powder
■6 Tbsp unsweetened almond or coconut milk
■4 Tbs all natural Peanut Butter or Almond Butter
■4 small-med frozen chopped bananas
{Directions}
Combine in small bowl:
Protein powder, cacao powder, & almond milk. Mix with a spoon until completely combined & dissolved.
Place everything in a high quality blender, process until ice cream consistency. Stop blender several times to stir.
Serve immediately, or transfer to container & freeze covered tightly.

Spinach + Mushroom + Bacon Breakfast Frittata

Makes 4 servings
Ingredients:
8 large free-range eggs
1/2 cup coconut milk
8 slices of high quality nitrate-free bacon, chopped
8 ounces mushrooms, sliced
2 1/2 cups fresh baby spinach
1 yellow pepper, diced
Intructions:
Preheat oven to 425 degrees f.
In a large bowl, whisk eggs with coconut milk, season with
sea salt and pepper to taste.
Set aside.
Heat a large oven-proof skillet over medium high heat. Add
bacon and cook until brown and crispy, about 6-8
minutes.
Add mushrooms and peppers to the skillet and cook, stirring
occasionally, until tender and browned, about 3-4
minutes.
Stir in spinach and cook until it begins to wilt, about 2 minutes.
Stir in egg mixture and place the skillet into the preheated oven. Bake
until top is set and golden, about 14-15 minutes.
Serve immediately.

Sweet Cajun Baked Shrimp

🍤
Ingredients:
1.5lbs large shrimp, peeled & deveined
4 Tbsps olive, avocado, or melted coconut oil
4 Tbsp freshly squeezed lemon juice
1 Tbsp coconut aminos, liquid aminos, or low-sodium soy sauce
1.5 Tbsps raw honey
2-4 Tbsp Cajun Spice seasonings (depending on your spiciness/heat preference)
2 Tbsps fresh chopped parsley or basil .
Instructions
Whisk all ingredients (except shrimp) until combined well.
Combine all ingredients in glass bowl. Cover & refrigerate shrimp for an hour or so.
Preheat oven to 450 degrees f.
Lay shrimp on large flat sheet pan (I used parchment for easy cleanup)
Bake uncovered for about 8 minutes, just until pink…do not overbake 😊
Serve warm or cold.
Excellent for food prep.
Lasts 3-4 days tightly sealed in refrigerator.

Frozen Raspberry + Chocolate Bars

😍🍫💋❤😍🍫💋❤😍🍫💋❤😍🍫💋❤
{Makes 12 square bars}
I used a square 8x8 tart pan with a removable bottom, for easy removal.
1 cup sliced almonds, spread evenly over the bottom of the pan. (optional)
2 cups plain greek yogurt, or coconut yogurt mixed VERY well with 2 scoops of your choice of chocolate protein powder.
Spread the smooth chocolate yogurt over the almonds, gently and evenly.
6 oz organic Raspberries placed evenly over the yogurt
Chop 2 Tbsp cacao chips/dark chocolate and sprinkle over the top.
Freeze for about 4 hours.
If you use a regular brownie pan, you may need to set the bottom of the pan in hot water for a few seconds to remove easily. I use a butter knife to slice, and run the knife under hot water-for nice slices 😘

Turkey Stuffed Peppers

Serves 6
Ingredients:
4 bell peppers
1 Tbsp avocado oil, or olive oil
1 yellow onion, diced
8 ounces fresh mushrooms, diced
1 pound ground turkey
1 tsp sea salt - or to taste
1/4 tsp ground pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp red pepper flakes
3 Tbsps tomato paste
28 ounces crushed tomatoes
3/4 cup COOKED brown rice
2 cups fresh baby spinach, chopped
1/4 cup shredded mozzarella (optional)
1/2 cup chicken stock
Instructions:
Cut peppers in half, remove the seeds, place in a large glass baking dish and set aside. Preheat oven to 400 degrees.
Heat the oil in a large skillet over med/high. Add onion, sea salt and pepper, and cook for 5. Add the mushrooms and cook for another 2 minutes.
Add the turkey, garlic powder, oregano, paprika, red pepper flakes.
Cook while breaking up the meat for 5-7 minutes until no longer pink.
Add in tomato paste and stir. Add the crushed tomatoes and simmer over low heat for 10 minutes, stirring occasionally. Adjust seasonings to taste. Add cooked rice, spinach, and stir to combine.
Spoon the mixture into bell peppers.
Top each pepper with a little bit of cheese. Pour the chicken stock into the bottom of the baking dish and cover the dish lightly with foil. Bake for about 25 minutes.
Enjoy!

Glowing Green Goddess Smoothies!

2-3 servings per packet
Ingredients in each packet(adjust to your liking):
1/2 cup fresh green grapes
1/2 small banana, chopped
1/2 kiwi, chopped
3 pieces honeydew melon
1.5 or 2 cups fresh baby spinach.
1/2 cup baby kale.
A few fresh mint leaves (as desired)
Add ingredients to a ziploc, or reusable container.
Place in freezer.
Be sure to make at least a weeks worth!
.
Pull one package out of the freezer, place in blender, and
Add:
1 cup unsweetened coconut/ almond milk, or water until desired consistency is achieved
1/2 cup ice cubes, optional .
Blend until desired consistency.
Serves 2-3

Oatmeal Jars are so convenient & versatile for busy mornings!

Oatmeal Jars are so convenient & versatile for busy mornings!

Simply fill with HOT milk or water…finish getting ready for the day….grab & GO!
--------------------------

Prep ahead:

Use Pint glass canning jars to ensure that you will have room for your liquid & stirring.

The photo shows 1/2 pint jars that were assembled for my children using smaller 1/3 cup portions of rolled oats.
■  Add 1/2 cup dry rolled/old fashioned oats to the bottom of the glass jar. (note: this method will NOT work with steel-cut oats)
■  Add your favorite flavor combos.
■  Seal tightly, and store in the pantry until ready to use. (For freshest flavor use within 10 days)

Prepping “Instant” Oatmeal Jars

When ready to SERVE:
■  Pour 1 cup BOILING HOT water, or milk (unsweetened almond, coconut, or cashew milk are favs at our house) into each jar. (note:  These jars can handle the heat because they are made for canning & high heat)
■  Let sit for 10-20 minutes(depending on the consistency you like), while you finish your morning routine.
■  Grab a spoon, and enjoy on-the-GO!

 ------------------------------------
Endless Flavor Combinations!:

■  Apples & Cinnamon
(1/4 cup freeze Dried Apples, 1/4 tsp Cinnamon, pinch of granulated stevia, or granulated sweetener of choice) .
■ Raspberries & Dark Chocolate or Cacao Nibs
(1/4 cup freeze dried Raspberries & 2 Tbsp dark chocolate chips or nibs) .
■ Monkey Mix
(1/4 cup freeze dried banana chips, 1 Tbsp coconut flakes, 1 Tbsp dark chocolate chips or nibs) .
■ Triple Berry
(1/4 cup freeze dried triple berry mix & a pinch of granulated stevia, or granulated sweetener of choice) .
■ Blueberries & Cream
(1/4 cup freeze dried blueberries, a pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia or granulated sweetener of choice) .
■ Peaches & Cream
(1/4 cup freeze dried peaches, pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia, or granulated sweetener of choice) .
■  Strawberry & Banana
(2 Tbsp freeze dried strawberries, 2 Tbsp freeze dried banana & a pinch of granulated stevia, or granulated sweetener of choice) .
■ Try adding your favorite chopped nuts, or a 1/2 scoop of protein powder to any of these varieties.

Frozen Whipped Pineapple

Frozen Whipped Pineapple🍍🌴
{Weekend treats!}

4-6 servings
■5-6 cups frozen pineapple chunks (let thaw a teeny'tiny bit before blending...maybe 3 minutes on the counter, we still want it frozen...just not SOLID :)
■1 cup cold unsweetened almond milk, or cold coconut milk (I used coconut milk today 😋)
■You can use a touch of sweetener if you choose(raw honey, stevia, pure maple....you really don't need a lot! A few drops will do...raw honey tastes the best with pineapple). I do NOT use any sweetener, and each one of my children love it!
{Blend everything in a high-powered blender until desired consistency. I used a low setting, stopping several times to stir, in order to get it to process. I use a blentec blender. If your blender is not high powered, then try a food processor...or just be very patient with it. It will work! }
Optional:
Add a few fresh slices of Pineapple on top! 🍍

Crispy Garlic Chicken and Zucchini

Crispy Garlic Chicken and Zucchini
Makes 3-4 servings
Ingredients:
2 Chicken Breasts, sliced in half in length
3 Tbsps avocado oil, or extra virgin olive oil
1/3 cup almond meal
4 Tbsps extra virgin olive oil
2 Tbsps grated parmesan
3 medium zucchini, chopped bite size
2 garlic cloves, minced
2 free range eggs
Sea salt and pepper, to taste
Instructions:
To make the chicken: In a shallow dish whisk the 2 eggs with a pinch of sea salt and pepper. In another dish, add the almond meal, 1/2 tsp sea salt and fresh ground pepper.
Preheat a large skillet and drizzle with 2 Tbsps of oil. Dip the chicken in the egg mixture, then coat it with the almond meal and place it in the skillet. Cook on each side for about 4 minutes until the outside is crispy and the chicken is cooked throug. Set aside.
Add 2 Tablespoons of oil back to the skillet and sauté the minced garlic for just a minute. Add the zucchini to the skillet and sauté until just tender. Season with salt and pepper to taste and add the parmesan. Add the chicken back to the skillet and heat for a minute or so.
Serve immediately

Asparagus + Tomato Frittata

{A perfect Springtime weekend breakfast!}🌱
makes about 2-3 servings
Ingredients
6 free range eggs
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
3.5oz. fresh asparagus (about 5-6 stalks,
ends trimmed)
1 Tbsp avocado oil, or olive oil
1 shallot, diced
1 red pepper bell, diced
1/2 cup cherry tomatoes, halved
Instructions:
Preheat the oven to 350°f and grease a small rectangular baking tin with a little olive or coconut oil.
In a medium bowl, beat the eggs, sea salt and black pepper well, then set aside.
Heat oil in a frying pan over a medium heat, then add the shallots and red pepper. Sauté for 5 minutes, until tender, and add the
asparagus and sauté for another minute or so. Transfer the vegetables to the greased baking tin and top with the
halved cherry tomatoes. Pour the beaten eggs over this mixture and pop it into the preheated oven for 20-25 minutes, until puffed, golden and set in the middle.

Pina-Colada Green Smoothies!

🍍🌴🍍🌴🍍🌴🍍🌴🍍🌴🍍🌴
2 servings per packet
Ingredients:
1 cup fresh pineapple chunks
1 banana
1 cup (or more) fresh baby spinach .
Add ingredients to a ziploc, or reusable tupperware container.
Place in freezer.
Be sure to make at least a weeks worth!

Pull one package out of the freezer, place in blender, and
Add:
1 cup unsweetened coconut milk
1/4 cup ice cubes, optional
2 tsps raw honey, optional
Pineapple wedges, for garnish

Blend until desired consistency
Serves 2

Husband Approved Black Bean Protein Brownies

  

Husband Approved Black Bean Protein Brownies[recipe from @chocolatecoveredkatie]
.
Macros for 1 brownie (1/9 of the pan)= 135 calories, 10g Carbs, 3G Fat, 12g Protein
. •1 can rinsed & drained black beans (250g)
•3 Tbsp cocoa powder (15g)
•7 Tbsp (45g) chocolate protein powder (I used @idealfit Chocolate Coconut)
•1/3 c (75g) agave nectar, honey or maple syrup
•pinch of pure stevia (or 2 Tbsp of sugar---this would change Macros)
•35 g coconut oil or vegetable oil
• 1 Tbsp vanilla
•1/2 tsp baking powder •1/4 tsp salt
•1/3 c chocolate chips or Dove chocolates 👌🏻 PREHEAT oven to 350.
BLEND all ingredients except chocolate chips in a food preocessor until completely smooth.
STIR in chocolate chips then pour into a greased 8x8 square pan.
BAKE for 15 minutes
Let sit for a few minutes

PROTEIN NO-BAKE COOKIES

Makes 15 cookies
225 cals | 5g fat | 37g carb | 13g protein
3 cups @betterbodyfoods PB Fit
1-1/2 cups water
1 cup raw honey
2 tsp. vanilla extract
Dash of sea salt
3 cups rolled oats
2 servings protein powder {I used @jayrobbprotein chocolate Whey}
2 Tbs. cocoa powder
1. Combine PB Fit & water together in a bowl. Stir in all other ingredients until well combined.
2. Using a 1/4 cup measuring cup, spoon onto wax paper and store in the freezer. Once set, transfer to a container. Yummy cold or warm!

Pasta e Fagioli

Makes 8 servings
360 calories; 14g fat; 36g carb; 25g protein
1.5 lbs. lean ground beef
4 oz. salad macaroni pasta, cooked
1 cup onion, diced
2 tsp. minced garlic
4 stalks celery, sliced
4 medium carrots, skinned & sliced
4 cups diced tomatoes, canned
1 cup red kidney beans
1 cup great northern beans
2 cups tomato sauce
1 cup vegetable broth
1 Tbs. white vinegar
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. sea salt
1/2 tsp. thyme leaves
1/2 tsp. black peppercorn, ground
Topping per serving:
1 tsp. grated parmesan cheese
1. Brown ground beef in a large pot over medium heat. Drain fat. Add onion, carrot, celery and garlic. Sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 30 minutes.
2. Cook the pasta al dente according to the directions on package. Drain. Add pasta to the pot of soup. Simmer for 5 minutes and serve warm topped with parmesan cheese.

Clean Eats Chicken Lettuce wraps

serves 4

Ingredients:

• 1 tbsp avocado oil
• 1 pound ground chicken breast
• 3 cloves of garlic, crushed
• 1 yellow onion, diced
• 1 cup carrots, julienned 
• 1 pkg sliced portobello mushrooms, finely diced 
• 1/3 cup hoisin sauce
• 1/4 cup coconut aminos
• 1 tbsp coconut vinegar
• 1 1/2 tbsp fresh ginger, minced
• 2 (8-ounce) cans whole water chestnuts, drained and diced
• 3 green onions, thinly sliced
• kosher salt and pepper to taste
• 1 head butter leaf lettuce

Method:

1. Heat oil in a saucepan or wok over medium high heat. Add ground chicken and cook until browned, about 5 minutes. Make sure to crumble chicken as it cooks and drain any remaining fat.
2. Stir in garlic, onion, carrots, mushrooms, hoisin sauce, coconut aminos, coconut vinegar, and ginger and cook until onions are translucent, about 2-3 minutes.
3. Stir in water chestnuts and green onions and stir until tender. Season with salt and pepper to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center or a lettuce leaf like you would a taco. Top with sriracha for an extra kick if desired. Enjoy!

Loaded Spinach Dip

Ingredients:

• 1 10 oz package frozen chopped spinach or 16 0z fresh chopped
• 1 (16 oz) container light organic sour cream
• 1/2 cup greek yogurt
• 1/3 cup homemade mayo
• 1 pkg Knorr leek or vegetable recipe mix
• 1 (8 oz) can whole water chestnuts, drained and chopped
• 3 green onions, sliced
• 1 red pepper, roasted & charred then diced (you could use jarred)
• garlic powder to taste
• salt and pepper to taste

Method:

Combine all ingredients and season to taste. Allow to chill for at least 2 hours. Serve with your favorite veggies, crackers, or chips. Enjoy!

Guacamole Shrimp Salad

Ingredients: 

• 1 lb shrimp, cooked and peeled  
• 10 oz guacamole  (Good Foods is my go-to)
• 1 cup grape tomatoes, halved
• 1/2 cup roasted corn (Trader Joes frozen works great)
• 2 tbsp red onion, diced
• fresh lime juice
• mixed greens (I used arugula and butter lettuce) 
• salt and pepper to taste

Method: 

1. Mix shrimp, guacamole, tomatoes, corn amd onion together. 
2. Top a bed of greens with shrimp and guacamole mix.  
3. Squeeze fresh lime juice over salad.  
4. Salt and pepper to taste. Enjoy! 

***recipe adapted from Good Foods Group.  

Pan Roasted Maple Baby Carrots

serves 4

Ingredients:

• 1 tbsp grass fed butter
• 1 lb. carrots with their tops on, preferably petite carrots, peeled and stems trimmed to about 1/2 inch (do not use bagged baby carrots, if needed use regular carrots and trim them down to 6 inches and cut in half)
• 2  tbsp pure maple syrup
• 1/2 tsp sea salt to taste 
• 1/4 tsp freshly ground black pepper to taste
• 1/2 tbsp fresh thyme, minced

Method:

1. Position a rack in the middle of the oven and heat the oven to 400 degrees F.
2. In a large ovenproof skillet or sauté pan, heat the butter over high heat.
3. Add the carrots and cook, stirring frequently, until they turn golden brown in some spots, about 1 to 2 minutes.
4. Add maple syrup, salt, pepper and thyme and toss well to coat the carrots. Remove from the heat.
5. Spread the carrots evenly in the skillet and transfer it to the hot oven.
6. Roast until the carrots are tender, browned, and a little shriveled, 12 to 15 minutes.
7. Season to taste with additional salt and pepper if needed. Enjoy!

Bacon Wrapped Chicken and Asparagus

Serves 4

Ingredients:

• 4 chicken breast cutlets about 1/4-1/2 inch thick (or two large chicken breasts cut in half and pounded to needed thickness)
• 8 slices all natural bacon (I use Pederson Farms)
• 20 medium asparagus spears, ends trimmed
• 1/4 cup Paleo pesto sauce (use regular if not avoiding dairy)
• salt and pepper to taste
• bakers twine

Method:

1. Heat oven to 400 degrees F.
2. Lay chicken out flat and salt and pepper to taste.
3. Spread 1 tbsp pesto sauce along inside of chicken.
4. Place 5 spears of asparagus on top of pesto.
5. Roll chicken around asparagus and wrap each roll with a strip of bacon (two if necessary to cover well).
6. Wrap each roll with bakers twine to secure, place seam side down on a baking sheet lined with parchment paper.
7. Bake uncovered, at 400 degrees F for 35-40 minutes or until juices run clear.
8. Broil on high 6 inches from the heat for 3-5 minutes or until bacon is crisped. You can wrap the ends of the asparagus with foil if needed to avoid burning. I like them crispy! 

Maple Citrus Grilled Chicken

serves 6

Ingredients: 

• 6 chicken breasts or 12 cutlets
• 3 cloves garlic, minced
• 1/2 lemon, juiced
• 1 lime, juiced
• 1/2 orange juiced
• 3 tbsp dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1 1/2 tsp sea salt
• pepper to taste

Method:

1. Combine garlic, lemon juice, lime juice, orange juice, dijon, apple cider vinegar, olive oil, maple syrup, sea salt and pepper in a large container or plastic bag. 
2. Add chicken and allow to marinade for at least 2 hours to overnight (overnight is best).
3. Grill until breasts are cooked through.
4. Enjoy as a side or not op of a fresh garden salad.

Clean Little Fruit Pizzas

What you need: 

• rice cakes
• nut butter
• fruit of choice, chopped small by mom

Assembly:

Spread nut butter across top of rice cake. Layer fruit. I set our toppings in separate bowls and let my four year old "decorate" her pizza. She loved that she was able to make her own snack! We used sunflower butter, kiwi, banana and pomegranate seeds. Delicious! Enjoy!

Chocolate Raspberry French Toast

serves 2-3

Ingredients:

• 1/4 cup almond milk
• 3 eggs, beaten
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup pecans, chopped
• Nonstick cooking spray
• 5-6 slices hearty Whole Wheat bread, I use Daves Killer thinly sliced power seed
• 2 tbsp chocolate hazelnut butter (We like Justin's), melted and thinned with almond milk
• 1/2 cup fresh raspberries 

Method:

1. In a shallow bowl beat together eggs, almond milk, cinnamon and nutmeg.
2. Coat a griddle with cooking spray. Heat to medium.
3. Dip each bread slice into egg mixture, turning to coat evenly on both sides. Let bread soak in egg mixture, about 10 seconds each side.
4. Cook bread slices on hot griddle for 4-6 minutes or until golden brown, turning once hallway through cooking time. 
5. Cut slices in half diagonally and arrange on plates.
6. Melt chocolate hazelnut butter in a small bowl in the microwave for 20 seconds. Stir. Add a tbsp of almond milk and stir until syrup consistency, adjusting milk if needed.
7. Drizzle chocolate mixture over french toast slices and top with raspberries and pecans. Enjoy!

Power Balls

makes 3 dozen balls

Ingredients:

• 2 cups old fashioned oats (slightly broken down in the blender)
• 1 cup all natural creamy peanut butter (I use Adams All Natural no-stir)
• 1/2 cup unsweetened finely shredded coconut  
• 1 scoop of your favorite vanilla protien powder (I use XR nutrition)
• 1/8 cup hemp seeds, ground flax or wheat germ  
• 1 cup mix-ins (Enjoy Life mini chocolate chips, dried fruit or chopped nuts are our faves)
• 2/3 cup raw local honey  
• 2 Tbsp chia seeds

Method:

1. Combine all dry ingredients in kitchen-aid mixer bowl.
2. Mix on low until ingredients are well blended.
3. Add wet ingredients to blended dry ingredients.
4. Mix on medium speed until a "dough" forms.
5. Scrape sides of bowl with a spatula and mix again if needed.
6. Remove bowl from Kitchen-aid stand.
7. Using a 2-inch cookie scoop form dough into balls.
8. Set balls on a parchment lined cookie sheet or storage container and refrigerate for at least one hour or until ready to eat.
9. Keep refrigerated up to one week, if they last that long! Enjoy!

Carrot Raisin Muffin

You'll need: 

1 cup carrot juice 

• 1/2 cup unsweetened applesauce 

• 1/2 cup raw honey 

• 2 egg whites 

• 1 cup rolled oats 

• 1 cup white whole-wheat flour 

• 1 tsp cinnamon 

• 1 tsp baking powder 

• 1/2 tsp baking soda 

• 1/2 tsp sea salt 

• 1/2 cup raisins {opt} 

• 1/2 cup pecans {opt} 

• 1 Tbs raw honey {opt} 

1⃣Preheat oven to 400 degrees. Place muffin liners in tin and spray with cooking spray. 2⃣Beat juice, applesauce, honey & egg whites. In a separate bowl, stir oats, flour, salt, baking powder, soda & cinnamon. 

3⃣Combine wet & dry ingredients. Add raisins if desired. Using 1/3 cup, scoop batter into liners. Makes 15 muffins. 

4⃣For optional topping, heat pecans and honey in a sauce pan over medium heat for 3 minutes. Stir constantly. Sprinkle over each muffin. 

5⃣Bake 15 minutes. 

About 145 calories each. Enjoy!!

{Protein Packed} PB Fruit Dip

You'll need: 

3 T powdered peanut butter {@crazyrichardspb} 

• 2 T water 

• 1 T vanilla protein powder 

• 1 t honey 

• 1 t natural peanut butter {optional} 

• dash cinnamon {optional} 

1⃣Stir powders together with water. Add peanut butter, honey and cinnamon. Stir. Start dipping :) 122 calories; 5g fat; 6g carb; 13g protein

Fireroasted Chicken Enchiladas

You'll need: 

6 oz. boneless, skinless chicken breasts 

• 1/2 yellow onion, small 

• 1 ear of corn or 2/3 cup corn kernels 

• 1/2 red pepper, diced 

• 1/2 cup red kidney beans 

• 1-2 tsp chile powder 

• 1 tsp cumin 

• 1/2 cup salsa 

• 1/2 cup plain Greek yogurt 

• 15, 6-inch corn tortillas 

• 1/2 cup enchilada sauce 

• 1/2 cup shredded mozzarella cheese 

• OPTIONAL TOPPINGS: cilantro • green onions • tomatoes • guacamole • avocado • salsa • Greek yogurt 

1⃣Heat oven to HI broil. Grease broiler pan. Slice chicken into thinner slices. Season. Place on pan and broil 8 minutes. Flip. Broil another 6-8 minutes. Set aside. Turn oven down to 375 degrees. 

2⃣Heat a large frying pan over medium heat. Grease and add corn kernels, peppers and onion. Sauté 4 minutes, add cumin and chile powder. Cook another minute. Remove from heat. Add chicken, beans, salsa and yogurt. Mix well. 

3⃣Wrap tortillas in foil and place in oven 5-10 minutes to soften. Scoop 1/4 cup of mix into each tortilla. Roll up carefully and place seam down in a greased 9x13 pan. 

4⃣Top with enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes. Serve warm with toppings of choice :)