Gluten Free Swedish Pancakes

These babies are melt in your mouth good and fly off the pan and into bellies!

6 eggs
1T EV Olive Oil
2t baking soda
1T Baking powder
1/3c Coconut Flour
1C Cashew milk or whatever milk you want
2T honey
Dash of salt
Couple dashes of cinnamon
Lots of butter for the pan

Throw it all in your vitamix or blender and blend on medium (I did a Level 3), then have a skillet on the stove medium heat at first and then you can see if it is too high to turn it down a little more.be sure to butter your pan in between each pancake.
 Poor a small circle (I eyeball it) into  the center and pick up the pan and circle it out to the sides by tipping the pan side to side.

It made around 20. But only fed two adults and two hungry small people (:

Green Chili Enchilada Soup

1 large can Green Chili Enchilada Sauce
2-3 Boneless Skinless Chicken Breast
1 Small White Onion Diced
2 regular size cans Pinto Beans
2 cloves garlic
1c Brown Rice
Salt and pepper to taste

Add chicken and can of Enchilada sauce to crock pot cook on low for 5-6 hours. Open and shred chicken (I use two forks)then turn crock pot to high, add drained and washed beans, diced onions, garlic, cooked rice (I always have some on hand from food prep), let cook for 15 minutes more and then serve!

Brown Rice Ramen

6-7c water add appropriate chicken bullion or use chicken broth
3 bricks Brown Rice Ramen type noodles (purchased at Costco)
1/2 bunch finely chopped kale (I love kale!!!)
1/2 medium yellow onion
9-12 small carrots with ends cut and then grated on a cheese grater
3-4 cloves garlic
7 eggs

Boil water/broth while chopping veggies, add all veggies and bring back to boil. Add eggs stir quickly to break them up! Then add noodles and cook until desired softness.

German Chocolate Protien/Energy Bars

15 pitted dates
3/4c Roasted Almonds
1/2c Raw Cashews
3 scoops chocolate organic plant protein
Water to blend

Add all ingredients to food processor and pulse until desired smoothness. Press into bread baking pans and refrigerate for about an hour covered. Then individually wrap 1-1.5 inch bars individually for quick on the go snacking!

Macro Breakdown per bar
6 bars per batch
12.5g Fat
24g Carbs
10g Protein
15g Sugar (this doesn't concern me as its a natural sugar from the dates)
325mg Potassium

Christmas Dinner Done Right

I have been getting several requests for how and what I make for holiday dinner so here is the low down.

Christmas I roasted a small organic hen from trader joes and thanksgiving was a turkey that we prepped and then smoked in a pit, like we do every year from an all natural farm in San Tan Valley.
For both I rubbed them with Flavor God's :Everything and Garlic Lovers
The small chicken was roasted in a small roasting pan in the oven for about an hour at 375 and both come out amazing!!!!

Roasted Sweet Potatoes and Green Beans
*a great substitute for the usual green bean casserole and mashed potatoes
Just dice up 2-3 medium sweet potatoes
Half a bag of fresh green beans with ends snapped off and rinsed
1/2 onion sliced

Drizzle with olive oil salt and pepper and cook at 400 for 20-25 minutes


Cranberry Sauce (this is my favorite holiday eat item!)
2c fresh cranberries
1-2 apples of choice diced (I used jazz this year)
1 whole orange with half the peel still on diced
Put them in a large sauce pan on medium to low heat until the cranberries start to pop.
Then once they are all soft (not mush) put them in your blender or food prepared with 1-2 T maple syrup. Blend until what consistancy is desired
Chill in fridge

Stuffing
For Christmas Trader Joes didn't have any so I pretty much just figured it out!😉
2c bread crumbs (here's the thing, you can totally make your own by leaving your bread out over night and getting it stale, toast if still not stale enough. Break into smaller peices.
1/2 onion
Celery
Mushrooms
2TItalian seasoning
1c (around) Organic chicken broth
1/4-1/2c real butter (yep that's right people) or you can use olive oil but butter tastes great!
Salt pepper
Chop/dice all ingredients
In large stove top pan melt butter add onions, mushrooms and celery just until slightly tender (I like a little crunch)
Add seasonings
Add bread crumbs last and turn heat down to low while stiring until bread is completely covered and soft (not mush). It doesn't take long and eyeball the broth until it looks right

Chicken Fajita / Zucchini Noodle Bowl

Costco had a bag of zucchini for $5.99 so I picked it up knowing I could find a yummy way to whip them up.
You will need:

1lb diced boneless skinless chicken breast
1/2 large yellow or white onion
4 large mushrooms
2 cloves diced elephant garlic
1 1/2 T Fajita Mix (see past post on how to make this. I make it and keep it in the cabinet for future use, this time I used coconut sugar)
1 sliced fresh jalapeño
3  zucchini / noodle sliced ( I use the slicer on my cheese grader and then stack and cut into thin noodles, since I don't have a noodle slicer)
1T Coconut oil
**optional crunch and delicious add dry roasted crushed almonds/about 6 per bowl**

Yield: 6 medium bowl servings

Start by cooking the diced chicken (add a pinch of the seasoning at this time) , as it gets white add the garlic. When it gets most the way done, add remaining ingredients (leave out the jalapeños )  including the oil and sauté for about ten more minutes stirring frequently.
Serve in bowls or on plates and put diced jalapeños and crushed almonds on top.

Amazing Raw Cheesecake!!! From Yummly.com

Ingredients 3 Cup raw cashews 1 1/2 Cup lemon juice 3/4 Cup maple syrup 1 1/4 Cup organic coconut oil 2 Cup pecans 1/4 Cup maple syrup 2 Tbs organic coconut oil 1/2 teaspoon vanilla beans 1 Cup blueberries or whatever fruit you choose 1 Tbs maple syrup 1 Tbs organic coconut oil DIRECTIONS Prepare the crust Step 1 Add all ingredients for the crust into a food processor and process until it becomes a sticky, crumbly texture. Line a 8 x 8 baking dish with parchment paper and transfer the crust mixture into the dish. Using your hands, firmly press the crust evenly into the bottom of the dish. Set aside. Prepare the filling Step 2 Add all the ingredients for the filling to a Vitamix, or high speed blender, and blend until it is creamy and smooth. Pour the mixture on top of the crust and spread it evenly. Prepare the swirl topping Step 3 Add all ingredients for the swirl topping to a food processor and process until it has a puree' type texture. Drizzle the swirl topping on top of the cheesecake filling. Using the tip of a sharp knife, swirl the topping into the cheesecake filling. Step 4 Put in the freezer for approximately 2 hours, or until it hardens. When ready to serve, you will need to leave it out on the counter top for about 10 minutes or so to soften slightly because it will be completely frozen and difficult to cut. Store it in the freezer until ready to serve because it will become soft and lose its shape if left out at room temperature. Enjoy! NOTE This recipe will make approximately 16 large squares. Total Time 50 Minutes Servings 4