4 cups broccoli cut into bite sized pieces
3 cups of cooked gluten free noodles of choice
1/3 cup red onion diced
1/2 cup dried cranberries
1/4 cup sunflower seeds or sliced almonds
1/2 cup frozen peas
3 tablespoons cider vinegar
2 tablespoons maple syrup
1/2 cup mayonnaise
1 fresh squeezed lemon- juice
salt & pepper
1/4 cup raspberry dressing
1/4 cup Greek yogurt
Mixing it all up, and let it sit and marinate for a few hours in the fridge and then dive in and enjoy!
Put milk, coconut oil and spinach in a blender and purée.
Min a separate bowl mix, smashed bananas with spinach purée, add in cocoa powder, salt maple syrup, vanilla, and chia seeds.
Set oven to 400°F and then add in baking powder, and salt.
I make up my recipes so here goes: I don’t measure so feel free to adjust 😊
1 cup Fresh or frozen peas
2 cups Fresh cut up raw broccoli
A few handfuls of Fresh chopped kale
1/2 cup of Fresh chopped green onions
2 Fresh chopped green peppers
1/2 cup Dried cranberries
2 cups of gluten free noodles cooked
1 fresh squeezed lime
Salt and pepper
1/4 cup avocado mayo
1/4 cup sour cream
1/4 cup of raspberry dressing
Dash of olive oil or any other dressing you prefer
toss/ chill/ enjoy
4 potatoes cubed
2 medium carrots, peeled and sliced thin
Cup of chopped celery
1 large onion, peeled and chopped
2 cloves garlic, chopped
1 hot pepper chopped
Salt and black pepper
Dash of Salsa seasoning
Dash of curry
Dash if nutmeg
1 can of chicken in broth smoked.
1cup of water
We smoke chickens on the smoker and then canned it so if you do not have this- use chopped cooked chicken breast and a dash of liquid smoke and then 2 cans of broth in below recipe.
1 bay leaf
1 cup dry white wine
2 cups chicken stock
3/4 to 1 pound chicken breast, cut into bite size pieces
Place it all in a crock and turn on low for 5 hours
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for topping
1 can black-eyed peas, drained and rinsed
1 can black beans, drained and rinsed
2 chopped tomatoes
1 medium orange bell pepper, seeded and diced small
1/2 medium jalapeño pepper, seeded and minced
1 onion diced
1 cup frozen sweet corn
1 lime squeezed fresh
1 dash of salsa seasoning
Salt and pepper
Dash of maple syrup
Chopped fresh cilantro
Mix ingredients in a large bowl.
Refrigerate for at least 1 hour, then toss again and top with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.
1 cup coconut flour
1/2 cup peanut butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup coconut oil or grass fed butter, melted and cooled
1 cup coconut sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
2 cups oats
1/2 cup chocolate chips
Mix the wet ingredients first and then the dry, roll into balls and pat down on a baking sheet and bake for 13 to 17 minutes at 375
Chocolate sauce is a treat in our home and I make sure to make a big batch to keep on hand for fresh fruit, chocolate milk, in coffee or anything else it would be yummy on!
1/2 cup of cocoa powder
3 tbs of coconut oil
4 tbs of grass fed butter
a dash of sea salt
a few squirts of vanilla extract
1/4 cup of maple syrup more if you like it sweet!
1/8 cup of molasses
Heat and stir with a whisk until it is all melted and the consistency you want!
I don’t measure 😝
1/4 ish cup of cocoa powder
1/4-1/2 cup of coconut sugar
Splash of vanilla extract
Tinsy bit of cinnamon
1/2 ish cup of milk
Add coconut whipped cream or raspberries to top it!
Keep one pit in the middle of the pudding for preservation, and you can freeze it if you’d like as well!