Makes 4 Servings:
Add the ingredients to a blender in the order listed. Blend on low for 2 minutes. Turn up to high and blend for 1 minute. Let is sit for 1 minute and blend on high for 1 final minute. Enjoy!!
Alright, this is the last of my thanksgiving dressing!
This time I heated it in a smaller covered container with some extra stock. Right at the end, I removed the top and allowed the top to brown a bit.
Yum!!
Smoothie made with water, banana, greens, sea salt, lemon juice, flax seeds, frozen jackfruit and frozen tropical fruit!
Smoothie made with water, banana, greens, lemon juice, sea salt, frozen mango and flax seeds.
Smoothie made with water, banana, greens, sea salt, lemon juice, flax seeds, frozen passion fruit and frozen mango!
I made some bread with blueberry jam in the center! I topped some with cream cheese and cinnamon and some with peanut butter and sea salt. Yum!
This was so yum! On St Paddy’s day, hubby and I like to make a spiked coffee!
One day ahead I made: coffee ice cubes (pour coffee into ice cube trays/molds and freeze) and coffee to chill in the refrigerator.
I poured a shot of Irish whiskey in the coffee and topped the coffee with a sweet chocolatey milk (milk, cacao, sugar, vanilla and sea salt). Enjoy!
Add coffee and milk to a frother and combine! Enjoy!
On another addition of dinner from the freezer…
Chili made with chuck, black beans, jalapeños and beer and some pizza!
Add water and almond butter to a blender. Blend on high until very well combined and frothy. Pour through a fine mesh strainer. Use a fork to stir the liquid around inside the strainer, to make sure you get everything.
Rinse your blender with water. Add the strained almond milk back into the blender. Add sea salt, vanilla and maple and blend to combine.
Pour into jars and store for up to 5 days in the fridge.
Enjoy!
Bread made with manchego cheese, ap flour, water, yeast, coconut sugar, sea salt, garlic powder, hot honey and onion powder!
Chocolate bread made with ap flour, water, yeast, coconut sugar, sea salt and chocolate.
Smoothies made with water, banana, greens, lemon juice, sea salt, flax seeds, frozen tropical fruit and jackfruit.
Leftover braised chicken with ramen noodles, soft boiled eggs and sauerkraut. This was not the most attractive meal, lacking something green, but it was yummy!!
Smoothie made with water, banana, chard, lemon juice, sea salt, flax seeds, frozen jackfruit and mango!
Overnight oats made with oats, chia seeds, banana coconut yogurt, coconut milk, vanilla, cacao powder, sea salt and maple syrup.
Avocado toast with a fried egg and some greens.
Smoothie made with water, banana, chard, lemon juice, sea salt, flax seeds, frozen jackfruit, peaches and cherries.
No cooking on Monday night!
Thanksgiving dressing leftovers from the freezer!
Made with French bread, Italian sausage, lots of mushrooms, onions and garlic.
*It dried out a bit from being frozen and I probably should have added some stock when I reheated it.
These are easy and yummy!
Makes 11 muffins:
Preheat oven to 375 degrees. Grease a muffin pan with butter or pull out a silicone muffin mold.
Melt the butter and allow to cool.
Combine egg, sugar, maple syrup, coconut milk and vanilla using a whisk. Break the bananas into small pieces and mash, using a fork or potato masher, into the liquid ingredients until pretty well combined. *If the bananas are overripe this will be super easy. But don’t worry, you can make delicious muffins with yellow bananas too!
Sift the almond flour and combine it with the oats, arrowroot, baking powder, baking soda and salt.
Add the wet ingredients to the dry ingreents and fold just to combine. Fold in the chocolate.
Fill muffin pans and bake 30 minutes, rotating the pan halfway through cooking.
Remove from the oven and allow to sit in the pan for 10 minutes. Un mold the muffins and allow to cool (if you can!). Enjoy!
