Hummus

1 can chick peas: a.k.a. garbonzo beans (drained)
1/2 c. plain yogurt (do not confuse with vanilla yogurt.

Speaking from experience, that would be very, very bad...)

2 T. lemon juice

2 t. olive oil

1 t. water

3 t. minced garlic (or 3 crushed garlic cloves)

1 t. dried parsley

3/4 t. cumin

1/4 t. salt

1/8 t. pepper

Put all inside a food processor or blender and blend till smooth. Pour into serving bowl and sprinkle with additional parsley. Though it's really good enough to eat by the spoonful, it's probably best to NOT. Maybe try eating it with some veggies or whole grain crackers or even some fococcia bread or something else healthy like that.

Strawberry Mango Salsa

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week.

Avocado Deviled Eggs

IngredientsMake 24 pieces
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon

Directions
Cook bacon in a pan on medium heat until crisp.  Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.

In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard.  I don’t use all of the yolks because the avocado will make it rich enough.  It should be a creamy consistency after you fully mix the ingredients.  Take your cooled bacon and finely chop into small pieces and add to mixture.  Stir together.

Spoon each egg half with mixture.  Sprinkle paprika on each egg and voila! 

Egg Drop Soup

• 1 diced onion
• 1-2 stalks celery (optional)
• 1 tablespoon butter, ghee or coconut oil (some paleo/primal folks will probably want to skip the dairy)
• 1 teaspoon soy sauce (for you non-GAPSters)
• 8 cups chicken broth
• 2 teaspoons sesame oil (optional)
• 8 eggs, beaten
• 2 teaspoons salt
• ½ -1 teaspoon ground pepper
• 2 tablespoons chopped green onions (optional)

Directions:

1. Add butter/ghee/coconut oil to a medium-sized pot and warm over low/med heat. Add onions and celery and saute until soft.
2. Add the chicken broth, optional soy sauce, salt, pepper and sesame oil. Bring to a boil.
3. Stir gently while you slowly pour in the egg.
4. Season with chives before serving.

Egg Drop Soup

• 1 diced onion
• 1-2 stalks celery (optional)
• 1 tablespoon butter, ghee or coconut oil (some paleo/primal folks will probably want to skip the dairy)
• 1 teaspoon soy sauce (for you non-GAPSters)
• 8 cups chicken broth
• 2 teaspoons sesame oil (optional)
• 8 eggs, beaten
• 2 teaspoons salt
• ½ -1 teaspoon ground pepper
• 2 tablespoons chopped green onions (optional)

Directions:

1. Add butter/ghee/coconut oil to a medium-sized pot and warm over low/med heat. Add onions and celery and saute until soft.
2. Add the chicken broth, optional soy sauce, salt, pepper and sesame oil. Bring to a boil.
3. Stir gently while you slowly pour in the egg.
4. Season with chives before serving.

Breakfast Casserole

2 small Sweet Potatoes

3 Tbsp Extra Virgin Olive Oil

2 Sausages (we like Chicken and Apple, but pork is great too!)

½ Yellow Onion

4 Eggs

½ c Coconut Milk

¼ tsp Sage

Sea Salt and Pepper (to taste)

Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees Fahrenheit.

Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.

Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage (I actually put the sausage in a Bullet to break it apart) and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent.

Layer the sausage and onion on top of the sweet potatoes.

Put the eggs, sage, milk, ½ tsp of sea salt and ½ tsp of pepper into a blender (or Bullet!) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.

Bake uncovered for 45 minutes or until a toothpick comes out clean.

Coconut and Chicken Curry Soup

Ingredients:

• olive oil
• 3 chicken breasts, cut into bite sized chunks
• 1/2 of a large onion, chopped fine
• 1 tablespoon grated fresh ginger
• 1 1/2 cups chicken broth
• 1 can (14 ounces) unsweetened coconut milk, full fat
• 2 teaspoon curry powder
• 1 jalapeño, seeded, minced
• 2 tablespoons lime juice
• 1 small green bell pepper, sliced thin
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut
• 2 cups freshly cooked jasmine rice (optional)

Directions:

1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Makes approximately 6 servings

Beet Hummus Recipe

INGREDIENTS

• 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
• 2 Tbsp tahini sesame seed paste
• 5 Tbsp lemon juice
• 1 small clove garlic, chopped
• 1 Tbsp ground cumin
• 1 Tbsp lemon zest (zest from approx. 2 lemons)
• Generous pinch of sea salt or Kosher salt
• Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

METHOD

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint

Mexican Meatballs

The Sauce (Seafood enchilada sauce from Everyday Paleo)

Note: prepare sauce or have it simmering prior to putting meatballs into the oven.

1 medium onion, minced

2 tbsp coconut oil

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tbsp chili powder

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp sea salt

Saute the onions in coconut oil until limp.  Add tomato puree, garlic, chili powder, cumin, oregano and salt.  Mix well and let simmer for 15-20 minutes, stirring often.  Pour the sauce into a food processor and process until smooth.

Meatballs

1 lb ground beef

1 lb ground pork

1 1/2 tsp salt

3 garlilc cloves

1 tbsp oregano

1/2 small onion, minced

2 tsp cumin

Mix together all ingredients and form golf ball size meatballs.  Place meatballs into a glass dish (will probably need 2- makes about 24 meatballs) and bake at 375 for 15 min.  Then spoon sauce over the meatballs and bake for another 10-15 minutes.  

Guilt Free Chocolate Mousse

• 2 ripe avocados
• 1 ripe banana (green-tipped/under ripe if on the 21DSD)
• 1/4 cup unsweetened cacao powder
• 2-4 tablespoons coconut milk
• 1/2 teaspoon pure vanilla extract
• Pinch of cinnamon
• Pinch of sea salt
• 1 tablespoon cacao nibs, for garnish

Cooking Steps

preparation:

Scoop out the flesh of the avocados into a small food processor, or mash them by hand.
Add the cacao powder, coconut milk, ripe banana, vanilla extract, cinnamon, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.
Serve in individual dishes or bowls. Garnish with with cacao nibs (pictured), toasted hazelnuts, or coconut.
Try this out and let me know what your favorite way to make it is!

Cauliflower Breadsticks

Cooking Steps

Ingredients:
1 head of cauliflower
1 tablespoon of oregano
1/2 tablespoon of basil
1 tablespoon onion powder
1/2 tsp red pepper flakes
2 eggs
Salt and pepper to taste

Directions:
1. You can either put the whole head of cauliflower in a microwave safe dish and put in the microwave for 10 min. Then remove and put in a food processor until smooth OR you can put the cauliflower in the food processor first until you get a rice consistency and then put in a microwave safe dish and put in the microwave for 10 min.
2. Let the cauliflower cool slightly then place in the refrigerator until cooled completely.
3. Once cooled, mix the rest of the ingredients in the cauliflower.
4. Grease a cookie sheet and place cauliflower on it. Use your hands and pat down cauliflower until it is about 1/2 in thick. Place in an oven set for 425 degrees for about 25 min or until slightly brown.
5. Remove from oven and turn to broil at 500. Cut your cauliflower in the desired sticks you want and flip over. Place back in the oven until both sides are brown and desired crispness:) Enjoy! They are delicious!

Kale Pesto Pizza

Kale Pesto

3/4 bunch Kale, cleaned and tough stems removed
1/4 cup of chopped onion
2 cloves garlic, chopped
1 1/4 tablespoons extra virgin olive oil

In a large pan, heat oil over medium heat. Add garlic and onion and saute until translucent, about 3 minutes. Add kale and coat with oil mixture. Cover and allow kale to wilt, until tough stems are tender, about 6 to 8  minutes. Remove kale from pan and place in food processor. Process until it becomes the texture of a fine pesto. Put aside.

Pizza

1 frozen spelt or whole wheat pizza dough
1/4 cup corn meal
1/2 cup ricotta cheese
1/2 cup fresh, shaved parmesan cheese
2 tablespoons all purpose flour
drizzle of extra virgin olive oil

Method

Preheat oven to 425

Place the cornmeal on a flat surface and flour your rolling pin. Roll out the dough until it’s about an inch thick. Drizzle the dough with olive oil and spread it around with a brush or your fingers. Spread the kale pesto or ”green sauce” evenly across the surface of the dough. Using a tablespoon, place dollops of ricotta randomly on the pie. Sprinkle with parmesan cheese. Place on a pizza stone or baking sheet and place in the oven. Cook for 10 to 12 minutes, or until crust is crispy and cheese is bubbling.

Obviously, you can throw whatever you want on the pie. After all, it’s your pizza. However, you can’t beat the nutritional wallop this kale pesto delivers. I used to make a vegetable for the side of our pizza picnic nights but who needs to now. We just make sure we leave room for dessert. I mean, you can’t have a picnic without dessert.

Veggie Sloppy Joe

1/4 cup olive oil

1 chopped onion

1 cup chopped red pepper
3 cups cooked black beans
1 cup tomato sauce
2 tablespoons red wine vinegar
1 teaspoon maple syrup
1/4 teaspoon cumin
1/4 teaspoon paprika
1/8 teaspoon salt
1/2 cup shaved cheddar

Method

In a large skillet, heat the oil over medium heat. Add the onions and peppers. Saute until the vegetables are softened.

Add teh beans, tomato sauce, vinegar, maple syrup, cumin, paprika and salt. Simmer fro 15 minutes. Serve on toasted whole grain bun and sprinkle with cheddar cheese.

I have to admit Scarlett was a bit turned off at first by the dish. She thought it was too messy and hard to eat. Once I explained to her that the point of it was to be messy, she got really into it. It was probably a little too enthusiastic about it since the stuff was all over my banquet cushions.

Honestly, this is a great dinner as well because it comes together super fast. I also like the idea of being able to send kids to school with it for lunch. Place the hot sloppy joe mixture in a thermos and put a  sliced, multi-grain roll in a plastic sandwich bag. It can be assembled at school with some fresh, shaved cheddar. A few carrots on the side and they’ve got a warm, healthy lunch any day of the week.

Curried Pumpkin Soup

1 onion, diced

1 or 2 glugs of olive oil
2 cloves of garlic, minced
1 tsp ginger, minced
1 tsp cumin
1 tsp ground coriander
1 tsp curry powder
1 tsp salt
1 x 14 oz. pumpkin puree (not pumpkin pie puree!)
2 cups low-sodium vegetable or chicken stock
1 cup water
1 x 14 oz. coconut milk (I went with light for all the flavour and less fat)

Method

Warm olive oil in a large pot over medium heat. Add your minced onions and garlic until they begin to soften and your kitchen starts smelling great. Now add all of the spices. Stir them into the onion mix and let them cook for a few minutes. Keep stirring so they don’t start to stick to the bottom of your pot.

Empty your pumpkin puree into the pot and give it a mix with the onions and spices. Now add the stock, water and coconut milk. Stir every few minutes as you let it all simmer for about 20 minutes. Don’t let it get too hot or the coconut milk may split. Turn off the heat.

Allow the soup to cool a bit before either putting into the blender in batches to puree or just giving a whiz with a submersion blender (like a Braun hand held) which is what I did. Usually the don’t splash but do let it cool a bit just in case. Warm again just before serving.

HOMEMADE PUMPKIN PIE SPICE

Ingredients

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons ground cloves

Cooking Directions

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container

NO-BAKE PEANUT BUTTER CUP BARS

1 1/2 cups graham cracker crumbs (I buy the already crushed ones because they need to be VERY fine)

3 1/4 cups powdered sugar

1 cup salted butter, melted

1 1/2 cups creamy peanut butter

1 (12 oz) package semi-sweet chocolate chips

2/3 cup heavy cream

1/2 teaspoon vanilla

Line a 9x13 pan with aluminum foil and spray with non-stick cooking spray. Mix the graham crackers and powdered sugar together in a medium size mixing bowl. Using a hand mixer, beat in the peanut butter and melted butter until completely combined. Press evenly into prepared pan.

Freeze for 20 minutes. In the meantime, place the chocolate chips in a small glass bowl. Heat the heavy cream in a small saucepan over medium high heat just until it comes to a boil. Pour the hot cream over chocolate chips. Cover the bowl with a glass plate and let sit 5 minutes.

Remove peanut butter bars from freezer. Whisk the chocolate mixture until it is smooth and shiny, adding in vanilla extract while whisking. Spread chocolate ganache mixture evenly over peanut butter bars. Refrigerate until chocolate is set.

Lift foil from pan and use a pizza cutter to easily cut the bars into small squares OR you can use a cookie cutter of your choice to cut them out. Let sit at room temperature for thirty minutes or so before eating (the peanut butter part gets nice and soft if you let them sit out for a while). 

Recipe Source: The Taste Tester, adapted from Heat Oven to 350

WHITE BEAN AND ROASTED GARLIC DIP

1/2 pound (1 cup) dry white beans*
1/2 large yellow onion 

1 large or 2 medium heads of garlic, roasted (cloves removed from peels)

1 lemon, juiced

1 1/2 teaspoons salt

1/4 teaspoon black pepper

3 tablespoons olive oil, plus more for drizzling

Rinse and sort through beans. Soak overnight according to package directions. Cook beans according to package directions, adding the 1/2 onion to the boiling water with the beans. After beans have simmered until they are soft, remove the onion from the water and drain the beans.

Add cooked beans, roasted garlic, lemon juice, salt, pepper, and olive oil to the bowl of a food processor. Pulse until pureed, adding more olive oil if a thinner consistency is desired. Drizzle with olive oil and serve with pita chips and fresh veggies.

Recipe Source: The Taste Tester, adapted from The Food Network

*For a faster cook time, replace soaking and cooking the dry beans with 2 drained and rinsed (14.5 ounce) cans of white beans.

Broccoli Quinoa Soup

• INGREDIENTS:

  1 tablespoon extra-virgin olive oil 1/2 onion, diced 2 cloves garlic, minced 2 cups broccoli florets 2 cups water

  1 cup quinoa 2 cubes chicken bouillon 1 (12 fluid ounce) can fat-free evaporated milk 1 tablespoon all-purpose flour salt and ground black pepper to taste

  DIRECTIONS:

  1.	Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
  2.	Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

  
  

Flour-less Peanut Butter Cookies

Flour-less Peanut Butter Cookies

1 Cup sugar, plus more to sprinkle on top
1 Cup Peanut Butter (any kind works- natural, store bought, creamy or chunky!)
1 large egg
1 tsp vanilla

Combine all four ingredients in medium bowl with handmixer. The dough will be thick. Roll into tablespoon size balls. Place 1 inch apart on lightly greased cookie sheet. Press down with the prongs of a fork, making a criss cross pattern. Sprinkle each cookie with a small amount of sugar. Bake at 350 for 9-11 minutes or until cookies are golden. Cool on cookie sheet for a few minutes before removing to a cooling rack. Makes 18 cookies.

BIRTHDAY CAKE PANCAKES

BIRTHDAY CAKE PANCAKES

1 1/2 cups flour

1 cup yellow cake mix

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 1/2 cups buttermilk

1/2 cup milk

2 tablespoons butter, melted

1 teaspoon vanilla

1/3 cup sprinkles

Heat large skillet over medium heat, or preheat an electric griddle to 350 degrees. In a large bowl mix together dry ingredients (flour through salt). In a separate bowl, lightly beat the eggs. Add the milks, melted butter, and vanilla to the lightly beaten eggs and whisk until combined.

Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until fully mixed and then fold in the sprinkles.

Scoop scant 1/3 cup portions of batter onto the skillet or griddle. It will spread so leave room between pancakes. When the tops of the pancakes begin to bubble flip them and cook for 2 more minutes or so. Both sides should be golden brown.

Serve with butter, syrup, and/or icing (recipe below).

Icing:

1 cup powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla

Mix all ingredients until smooth.

Browned Butter Choc Chip Cookies

BROWN BUTTER CHOCOLATE CHIP COOKIES

1 cup (2 cubes) salted butter, browned and cooled to room temperature

1 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1 large egg yolk

2 tablespoons milk

2 teaspoons vanilla

2 1/4 cup all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips

In a large mixing bowl using an electric hand mixer, beat the browned butter and sugars together until light and fluffy. Add egg, egg yolk, milk, and vanilla. Beat on low speed until well blended.

In a separate bowl combine dry ingredients (flour, baking soda, and salt) together with wire whisk. Gradually add these dry ingredients to the wet ingredients until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for 1 hour--- if it chills for longer it will have to thaw a bit before it is soft enough to be scooped but still firm.

Heat oven to 375°F. Line a cookie sheet with parchment paper. Using a cookie scoop, drop rounded tablespoons of cookie dough two inches apart on prepared cookie sheet. Bake for 6-10 minutes or until golden brown. Let cool on cookie sheet for 2 minutes. Remove to a cooling rack. Devour, or store in an air tight container.

TIP: Scoop cookie dough balls onto a parchment paper lined cookie sheet and freeze for 1-2 hours. Remove from cookie sheet and store in a gallon size ziploc bag in the freezer. Frozen cookie dough will need 9-10 minutes to bake in a 375°F oven.

Homemade Velveeta Cheese

HOMEMADE VELVEETA CHEESE

1 tablespoon water

1 1/2 teaspoons powdered gelatin (unflavored)

12 ounces Colby or Colby Jack cheese, grated*

1 tablespoon non-fat or whole dry milk powder

3/4-1 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup + 2 tablespoons whole milk

Line a 5x4 inch disposable aluminum bread pan with plastic wrap, allowing some plastic wrap to hang over the edges. I just used a small tupperware dish because I am cheap and saw no need to buy disposable pans.

Place water in a small bowl and sprinkle gelatin over the top of the water. Let sit for 5 minutes.

Pulse cheese, dry milk, salt, and cream of tartar together in the bowl of a food processor until combined (3-5 pulses). Start with 3/4 teaspoon of salt. Once you have added the milk you can taste it and determine if more salt is needed. I myself thought that 1 teaspoon of salt was a bit too salty for my taste.

Meanwhile bring milk to a boil over medium high heat. Once it reaches a boil, remove from heat and stir in prepared gelatin until dissolved. Pour hot milk into a liquid measuring cup with spout. With food processor running, gradually add hot milk. Process mixture until it is thoroughly combined and velvety smooth.

Immediately pour into prepared pan, folding excess plastic wrap over the top of the cheese mixture. Chill for at least three hours or overnight.

*I used Colby Jack Cheese because it was on sale and Colby was not. It worked just fine, and actually I am sure you could experiment with any number of cheeses when making this to get the flavor you want.

Healthy Fudgcicles

"They really do taste like fudgesicles! I didn't follow an exact recipe (sorry!), but it's easy to adjust the ingredients to taste. It was something like 2 bananas, 2 avocados, couple tbs honey, couple tbs cocoa, 1/2c coconut milk, handful of spinach. Blend in a blender until smooth. It should be pourable, but still thick.

I use coconut milk from Native Harvest, which has no additives and comes in a BPA-free can. You could also use raw milk, almond milk, or any other homemade nut milk. I use organic, fair-trade cocoa powder, which is much higher in powerful antioxidants than the conventional brands."

Veggie Muffins

Power Packed Fruit and Veggie Muffin for Picky Eaters

Ingredients

Dry Ingredients
1 cup	Whole Wheat Flour
1 cup	Flour, All-Purpose
3/4 tsp	Baking Soda
1/2 tsp	Salt
1/4 tsp	Nutmeg
1/4 tsp	Cinnamon
Wet Ingredients
3/4 cup	Sugar
4 tbsp	Butter, without salt
2 large	Egg
1 tsp	Vanilla extract
1/4 cup	Apple Juice
1/4 cup	Applesauce, unsweetened
1 medium	Carrots, raw
1/2 cup (8 fl oz)	Yogurt, Low Fat Plain
2 1/2 cup	Fruit and Veggie Puree
We used steamed broccoli, zucchini, banana, and apple

---

Instructions

1. Preheat oven to 375 degrees F.
2. Mix together dry ingredients in a bowl. Set aside.
3. Mix the sugar, butter, eggs and vanilla in a mixer. Beat well
4. Combine produce, apple juice, and apple sauce in a food processor and pulse until thoroughly mixed.
5. Combine the puree, carrots, and yogurt, into the butter mixture and beat until mixed.
6. Finally, add the dry ingredients and mix just until combined and wet.
7. Scoop the mixture into a prepared muffin pan
8. Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

Yields: 36 Mini-Muffins or 20-24 regular-size muffins (You can make regular size muffins, but they turn out better as mini-muffins because they are smaller and take less time to bake)

*Nutrition Information is for 1 regular size muffin.  

---

Nutrition Information

Energy	103 kcal
Protein	3 g
Total lipid (fat)	3 g
Carbohydrate, by difference	17 g
Fiber, total dietary	1 g
Sugars, total	8 g

---

Prep Time	15 mins
Cook Time	20-25 mins
Yield	22

Chinese Rice

2 Cups Rice in Rice Cooker (I used brown rice)

In a very large skillet (or wok)

1 Cup Oil (I used Coconut)

4 Chicken Breasts cut into pieces

1 BULB of garlic (I like to use the minced garlic you buy in jars from Costco. So I used 2 Tbsp of that) Yes, lots of garlic. Yummy.

Cayenne Pepper (I used 1/2 Tbsp. You can use a little less if you are worried about the spice. 1/2 Tbsp is all I can handle. With kids, maybe reduce a little)

3/4 Cup Soy Sauce (I used the Liquid Aminos. I think that must be much stronger than Soy Sauce. So I might have to figure that out better.)

Cook all together until the chicken is cooked. 

In another pan, scramble 12 eggs in a little bit of oil and 3 Tbsp Soy Sauce (I didn't add any more liquid aminos because it was already so strong. Again, have to figure it out.)

Back to the skillet.

Add 1 pkg spinach (thawed)

6 carrots diced

2 onions

Cook until done

Then add the rice and the eggs and mix all together.

This is SO good!

Strawberry Cheesecake Smoothie

Skinny Strawberry Cheesecake Smoothie

Ingredients

• 1 1/4 cups frozen strawberries
• 1 cup unsweetened vanilla almond milk
• 1 tbsp sugar free fat free instant cheesecake pudding mix
• 1 tsp truvia (or other no calorie sweetener)

Instructions

1. Place all ingredients into a blender. Pulse until smooth and serve. Makes 1 serving.

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