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

Fall Is In The Air, Let's Eat Pumpkin Muffins (Gluten Free)

• 3 extra large organic free-range eggs
  1 cup organic light brown sugar, or coconut sugar not packed
  1 15-oz can cooked pumpkin
  2 teaspoons  vanilla extract
  2 cups gluten-free flour ( I ground oatmeal in my food processor) 
  1 teaspoon baking soda
  1 teaspoon baking powder
  2 teaspoons ground cinnamon
  1 teaspoon gluten-free Pumpkin Pie Spice
  1/2 teaspoon sea salt

Preheat oven to 350 degrees Fahrenheit. 

Add cupcake liners to cupcake pan ( I love my silicone baking cups, they are re usable! you can get them at any grocery store) 

Mix wet ingredients first, if you are using oat flour then toss the oats in your food processor!

Slowly add the dry ingredients.

Pour even amounts in the cupcake tins and cook for 18-25 minutes checking on them with a toothpick.

Peanut Butter Banana Muffins

Not everything on my blog is just for dinner, or have you already noticed? It is totally possible to snack clean too! Or in this case, I make these for breakfast!

1c All Natural Peanut Butter
2 Large Eggs (or egg substitute for you non eggers)
2 Medium Ripe Bananas
1/2t Baking Soda
1T Vanilla
2T Honey
**optional adding two scoops protein powder (I add this!) or choc chips, raisins or coconut***

Line cupcake tins with cupcake fillers ( I use silicone and love them just wash and reuse)  Preheat oven to 350.
Mash bananas and add/mix all ingredients in a large bowl.
evenly distribute batter in lined pan, cook for 12-18 minutes (depending how fast your oven cooks)