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!!
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!
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!
This is one of my favorite smoothie versions!
4 servings, lasts 24 hours in the fridge (you can easily half this recipe):
Add ingredients to a blender in the order listed. Blend on high until well combined, enjoy!
This soup is yummy and nutritious!
Preheat oven to 300 degrees.
Over medium high heat, sear the seasoned chicken in a hot pan using olive oil.
Turn the heat to low and add onion, garlic, rosemary, parsley stems, a pinch of sea salt and stock.
Bring to a boil, then reduce to a simmer. Cover and place in the oven. Cook for about an hour (or until the chicken is at 165 degrees). Remove from the oven.
Remove the chicken and place on a plate. Use forks to shred the chicken and remove the bone and skin. Remove and discard the rosemary and parsley stems.
Pour the soup into a blender (or use an immersion blender) and blend to combine. Season with lemon juice, salt and pepper. Pour back into the pan and add the shredded chicken and pasta. Simmer according to pasta box directions, add parsley and serve!
Add a tsp of coconut sugar and a tsp of vanilla to 3/4 cup of chocolate almond Malk and froth it. Pour it over coffee and enjoy!
Eggs and potatoes covered in salmon roe! I roasted the ovens in extra virgin olive oil with salt and pepper. Then I scrambled in the eggs and topped it with salmon!
Smoothie made with water, banana, flax seeds, lemon juice, sea salt, greens and mango!
Smoothies made with water, banana, flax seeds, lemon juice, sea salt, geeens passion fruit and tropical fruit.
Froth almond milk with maple syrup.
Add coffee to a mug and pour frothed milk over! Enjoy!
This is a super simple chicken soup!
Cook onion and carrots seasoned with salt and pepper in oil over medium low heat for 10 minutes. Add garlic, stir to combine and add chicken stock and lemon juice. Season with salt and pepper and bring to a boil. Reduce to a simmer for 20 minutes. Add chicken and rice, stir to combine and cook for 5 minutes longer. Turn off the heat. Add parsley and lemon and season to taste with salt and pepper. Enjoy!!
