A quick and easy treat to keep handy 🙂 I do these up and keep them in a container in the freezer. Healthy and a great grab for a zap of energy 🙂
2 cups of oats
1 mashed banana
1/2 cup of peanut butter
1/3 cup of honey
1/2 cup of semi sweet chocolate chips
1 tsp vanilla extract
1/2 tsp salt
Mix it all up good and chill for 10-15 min then form into 1 inch balls ( it makes anywheres from 30-40 balls ) It’s very sticky so they don’t have to roll perfectly 🙂
Place them on a cookie sheet lined with parchment and put the pan in the freezer. Freeze for 30 min or so and then put in a container ( put parchment paper in between layers of them so they don’t stick ) and place back in freezer – take them out as ya “need” them 🙂
Ok quick and easy 🙂
2 TBSP of the sesame Ginger epicure dressing mix
2 TBSP brags Liquid soy seasoning ( or regular soya sauce – but that’s a lotta sodium)
1/3 cup of avacado oil
1/3 cup of rice vinegar
We sliced up 3 chicken breasts for 5 of us. Threw in a bag of stir fry veggies ( precut and washed ) and served it over brown rice
Easy, healthy and quick
Well this was a bit of a guess but it turned out amazing!!! You HAVE to try this!!!! Best fajita taste ever!!!!
1/4 cup of chopped cilantro ( we had a tube of the puréed cilantro in the fridge so I just used that )
1/4 cup of olive oil
1/3 cup of orange juice
3 TBSP lime juice
3 cloves of crushed garlic
1/2 tsp sea salt
1/2 tsp of cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper
Whisk together and marinade sliced chicken breasts for at least an hour… longer will taste better
I then laid out the chicken in a pan ( spray it first ) and baked it for 30 minutes
Save a bit of the marinade to cook the veggies in
Absolutely – hands down, the best we’ve ever had
Ohhhhhh this dish will melt in your mouth!!!! All clean fresh health ingredients makes this a must try!!!!
1 TBsp maple sugar ( you could use brown sugar if you don’t normally have maple in the house )
2 TBsp maple syrup
1/4 cup Liquid soy seasoning ( we use Braggs but any soya sauce could do )
2 tsp of fresh ginger minced
2 crushed cloves of fresh garlic ( we use more cause we love garlic!)
Heat a wok or deep skillet with 2 tsp of oil ( avacado oil is awesome but olive oil is good too )
Add and cook 4 chicken breasts sliced into 1/2 inch slices
Season with salt and pepper and cook for about 6-7 min. Toss.
Add sauce and 3-4 big handfuls of thin green beans or broccoli – any veg you like really but ones that won’t produce too much water while cooking
Simmer until sauce is less watery – almost thick.
Serve over rice 🍚
”Tis the season for baking 🙂 We are having fun making treats and giving them away 🙂
1/2 cup water
1 cup sugar
1 TBsp cinnamon
2 cups almonds
Mix water, sugar and cinnamon in a saucepan over medium heat. Add almonds and stir. Keep stirring until all of the water has evaporated – the pour the candied nuts onto a cookie sheet to cool.
They make great gifts – unless a 13 year old boy in your house, eats them all!
Chocolate toffee candy
I have been making this for over 15 years 🙂 simple and yummy!
1 1/2 cups butter
1 1/2 cups sugar
1/2 tsp vanilla
Cook in a sauce pan on medium heat. Stir continuously until it reaches 295 on a candy thermometer ( not any longer or it will scorch. )
Pour into a greased pan and top with 2 cups of chocolate chips. Let the chocolate melt and spread it. Sprinkle sea salt
Cool and break up 🙂
Gluten and dairy free
Peel and slice a large sweet potato thin – preferably with a mandolin to get them nicexand thin. Spray a pan that has holes in it ( I use an epicure chipster pan) and lay out the slices. Spray them again and sprinkle with seasoning – salt, pepper – I used the maple bacon salt from epicure.
Bake at 400F until browning – watch carefully.
Top with taco beef or chicken – chopped onion, green pepper, salsa and then marble goat cheese.
Bake for 5-6 min till cheese melts
Super easy and great substitute for our regular nachoes 🙂
Another successful meal prepared by Mike!!! Geesh he must love me!!!
AND I’m down 14 pounds – go figure!!! Woot woot!
Rice pasta ( or which ever gluten free pasta ya like 🙂 ) – 1 package will do
2 TBsp avocado oil
4 cloves of garlic
4 TBsp arrowroot flour
2 cups of lite coconut milk ( you could use almond milk too )
Salt and pepper to taste
4-6 TBsp nutritional yeast
1/2 tsp garlic powder
1/4 cup of vegan Parmesan cheese ( we couldn’t find this so I didn’t use any but I did sprinkle red pepper flakes )
1. Cook the pasta according to the package!!
2. Heat up a frying pan on medium heat, add oil then garlic for a minute
3. Reduce heat and stir in the arrowroot flour
4. Wisk in the milk and wisk constantly to prevent clumps. Cook for about 2 minutes.
5. Transfer to a blender and add salt and pepper, nutritional yeast. Blend and taste and adjust accordingly. You want it to be cheesy and salty 😍. Don’t be shy – the yeast does give it a cheesy taste.
6. Return to skillet and cook until thickened. Stir frequently and add more milk if it is too thick.
7. Cook up shrimp till warmed through. Add to sauce with the pasta.
You could add peas and veggies if you would like – I bet mushrooms would be great. ( I can’t have them anymore 😦 )