1 tablespoon ground flax meal (can substitute with chia seeds)
1 banana, chopped
8 ounces blueberries, fresh or frozen
1/4 cup chopped walnuts
2 3/4cupalmond milk
1-2tablespoonsagave (optional and to taste)
Step 1: Grease a 8x8 dish. Step 2: Preheat your oven to 350F. Step 3: Mix the rolled oats, cinnamon, ginger, and flax together in a large mixing bowl. Fold in the frozen berries. banana, and walnuts. Step 4: Blend together the almond milk, remaining banana, and sweetener. Pour the liquid over the dry ingredients and mix well. Transfer the whole mixture to the baking pan. Step 5: Bake the oats for 40-45 minutes, or until you see the top become firm and golden brown. Step 6: Allow to cool for 30 minutes before servings.
Ingredients: 1 med onion diced 4 celery stalks diced 3 medium carrots diced 1 bell pepper diced 2 tablespoons olive oil 2 cloves of minced garlic 2 cups chopped bite size zucchini (medium) 2 cups green beans 1 inch pieces (fresh or frozen) 1 28oz can crushed tomatoes 1 28oz of water 1 15oz can of beans (red or white) 1 15oz can of chick peas 1 cup brown rice 2 cup Kale stems removed 1 tsp Italian seasoning and basil leaves 1 tsp turmeric (optional) Pinch of red pepper flakes Salt and pepper to taste Sprinkle of Parmesan cheese (optional)
Nutrition: 6 servings total 1 serving: Calories: 390 Protein 17g Fat: 11.6g Carbs: 40g
Step 1: In a large stock pot (3qt +) place on medium heat and add olive oil, onion, carrots, celery and bell pepper and cook for 5min until softened. Step 2: Add garlic and all seasonings above and cook until garlic turns golden. Step 3: Add zucchini, green beans cook additional 3 mins. Step 4: Add tomato, water, beans and chickpeas and bring to a boil. Lower heat to med/low to allow simmer/gentle boil add brown rice and cover for 15mins. Step 6: Remove cover and add Kale bring back to a gentle boil for another 5min or until kale Is tender. Step 7: Divide into 6 servings Step 8: Sprinkle lightly grated Parmesan cheese (optional)
Step 1: Season the chicken breasts with the chicken rub, salt, and pepper to taste. Step 2: Add the chicken to the slow cooker. Step 3: Cook on high for 4 hours or low for 8 hours. When the chicken has finished cooking, remove it from the slow-cooker and shred. Set aside. (Optional cheat: have your already made chicken cut up and put into crockpot with the rest of the ingredients). Step 4: Combine 1 cup shredded cheddar cheese, cream cheese, and hot sauce in a medium-sized bowl, and stir until fully combined. Step 5: Add the chicken mixture to the crockpot. Sprinkle the remaining 1 cup of shredded cheese throughout. Just heat up until all the items are melted and warmed. Step6: Optional garnish with green onions.
INSTRUCTIONS: Step 1: Heat the oven to 375°F. Step 2: Grease a baking sheet. Step 3: Place olive oil in a nonstick skillet over medium heat and add the garlic and sauté until golden. Step 4: Add the zucchini, season with pepper, and cook on high heat. You want to cook the zucchini until all of the water evaporates from the skillet. This should take about 7-8 minutes of time. Step 5: Drain the zucchini in a colander to get rid of excess water. Step 6: In large bowl add the Panko bread crumbs, egg, Romano cheese, and basil. Step 7: From the zucchini mixture, form roughly 16 meatballs by rolling tightly and placing them on the greased baking sheet. Bake about 20 to 25 minutes long. Step 8: Heat your sauce while the meatballs cook and add the meatballs when they are done.
Step 1: Place Asparagus on large baking sheet. spray with olive oil and roll the asparagus to make sure it is covered with oil. Step 2: Sprinkle with pink salt, black pepper, and pine nuts. Step 3: Place in a 400 degree oven and roast for 10 minutes. Step 4: Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender.
Step 1: Wash your escarole leaves until no grit remains. Step 2: Bring a large pot of water to a boil; cook your escarole in the boiling water until bright green (about 2 minutes). Strain the escarole in a colander with cold water (this stops the cooking process). Strain thoroughly so no excess water remains. Step 3: Pre-heat oven at 450. Step 4: Pour olive oil into a large oven-safe skillet over medium heat; add garlic cook for 1-2 min. It is important that you do not burn the garlic. Step 5: Add 1 chicken broth and bring to a simmer. (optional add 1/2 can of chickpeas) Step 4: In another pan cook 4 italian turkey sausage links and cut small pieces. Step 5: Place escarole into a casserole dish and it spread evenly; mix in the sausage. Pour the broth mixture from your skillet and mix it thoroughly. Top with Panko evenly on top followed by pecorino romano cheese. Step 6: Place casserole in oven and cook until top is golden brown about 4-5 minutes.