Drunken Slow-Cooker Chicken

Drunken Slow-Cooker Chicken

Ingredients (*organic)

4 Chicken Thighs

1 Gallon Size bag of frozen, cored tomatoes-peeled 

1 Large White Onion (peeled and quartered)

1 Zucchini (sliced-I left the skin on mine)

2 Bell Peppers (cut into strips)

4 Cloves of Garlic

4 Scallions (chopped)

1c Water

1c Red Wine

6oz Tomato Paste

2T Chicken Bouillon

1T Oregano (I used Greek)

2t Sea Salt (I used Himalayan Pink)

Pinch of Pure Cane Sugar

Pinch of Cracked Pepper

I small Chili Pepper (chopped) **optional

Place all ingredients in a slow-cooker on high for at least 4 hours or on low for 6-8 hours. Can be served over pasta or rice.

*****UPDATE*****
I had quite a deal of leftover sauce so I cut up a package of mushrooms (for extra protein) and added them to the sauce. I let it simmer for a while to cook the mushrooms then poured the sauce over brown Jasmine rice. This makes a great Meatless Monday Meal.

No Bake Energy Breakfast Balls

No Bake Energy Breakfast Balls

Ingredients (*organic)

1c Rolled Oats

1/2c Puffed Rice

1/4c Raisons

1/4c Pumpkin Seeds

1/2c Peanut Butter (I used crunchy)

2/3c Raw Honey

2T Ground Flax Seed

2t Vanilla Extract

1t Cinnamon

Mix all ingredients together until combined equally. Using your hands, roll the mixture into balls and place onto a sheet pan. Refrigerate for several hours until firm. Enjoy immediately after, or can be stored in fridge for at least a week or place in freezer to prolong freshness.

Soft and Chewy Oatmeal Coconut Cookies

Soft and Chewy Oatmeal Coconut Cookies

Ingredients (*organic)

1 1/4c Flour

1/2t Baking Soda

1/2t Baking Powder

1/2t Sea Salt

1/2t Cinnamon

1/2c Quick Oats

1/2 Shredded Coconut

1/2c Butter (softened) 

1c Sugar

1T Raw Honey

1 Egg

1t Vanilla Extract

Pre-heat oven to 350. Sift together flour, baking soda, baking powder, salt and cinnamon; set aside. In a heavy duty mixer add butter, sugar and honey; mix until creamy. Add add honey, egg and vanilla. Slowly mix in your dry ingredients and finally add the oats and coconut. Drop heaping teaspoons full onto a cookie sheet and bake for 8-10 minutes. Remove and let cool on a wire rack.

Pumpkin Walnut Drop Cookies

Pumpkin Walnut Drop Cookies 

Ingredients (*organic)

2 1/2c Flour

2T Baking Powder

2t Cinnamon

1/2c Butter (softened)

1c Brown Sugar

1t Vanilla Extract

1/2c Raw Honey

2 Eggs (I used 2T ground Flax Seed mixed with 4T hot water instead)

1c Canned Pumpkin

1c Chopped Walnuts

1/4c Shredded Coconut (optional)

Pre-heat oven to 375. In a large bowl mix flour, baking powder and cinnamon. In a heavy duty mixer cream together butter and sugar. Add vanilla, raw honey and eggs (or ground flax). Mix in the pumpkin and coconut. Gently fold in the walnuts. Drop mix onto cookie sheet by the spoonful and bake for 12-14 minutes. Remove from oven and cool on a wire rack. 

Just Like Grandma's Chicken Dumpling Soup

Just Like Grandma's Chicken Dumpling Soup

Ingredients (*organic)

Soup:

4 cups Chicken Broth (I use low-sodium)

4 cups Water

1/2 Onion (diced)

3 large Carrot (peeled and chopped)

3 stalks of Celery (chopped)

1 clove Garlic (minced)

2T Fresh Parsley (chopped)

2t Wildtree Chicken Boullion Soup Base

pinch of Cracked Pepper

pinch of Sea Salt

2lbs Cooked/Chopped Chicken (I used boneless/skinless thighs)

In a large stock pot add all the above ingredients (excluding the chicken) and bring to a boil, cover and reduce heat to a simmer for at least 10-15 minutes. Add the chicken.

Dumplings:

1 cup Flour

2t Baking Powder

1/4t Sea Salt

1/2 cup Water

Sift together flour, baking powder and salt. Mix in water. Mixture will be sticky. Remove the lid from the broth and bring back to a boil. Drop in spoonfuls of the dumpling mixture into the boiling broth and continue to cook at a high heat for 15-20 more minutes. Serve and enjoy!

Starting a Compost at Home

COMPOSTING AT HOME

How do I start a compost? What can I put in the compost? Are indoor composts going to make my kitchen smell? I had all the same questions before my husband and I (and 2 1/2 year-old daughter) rolled up our sleeves and jumped right in!

We started out by purchasing an indoor compost caddy. We found this for around $12 at Whole Foods. 

This came with one charcoal filter that will last roughly 4 months. You can purchase more filters separately. We collected our indoor compost for several weeks and to my delight did not endure any foul odors at at all! We keep ours under the sink next to our garbage can. You will notice how little you actually use your garbage can once you begin an indoor compost bin!

 Let's begin with items that you CAN compost:

• BROWN items with high carbon content: Cardboard/shredded paper (avoid ink). Mulch, wood chips  dry leaves, bark, hay/straw and cow or horse manure.
• GREEN items with high nitrogen content: Fruits, veggies, grass clippings (untreated lawns only), egg shells, coffee grounds and tea bags.

Items to AVOID are:

• Dairy products
• Fats/oils
• Meats
• Pet waste
• Charcoal
• ANYTHING treated with chemicals or pesticides. 

We started our outside compost by finding some old wooden pallets that were no longer being used (ask around at your local grocery stores/factories/etc.) and set up three separate stations. The beginning stage is your initial compost from your indoor caddy that has not began to decompose yet. Stage two is where it begins to decompose and stage three is your finished product: Compost Tea.

It's important to keep the outside compost moist and to mix/aerate it at least 2-3 times per week. You will soon begin to move your compost on to the next stage and eventually use it as a soil for your garden. Come back and visit the blog again for more tips as we continue our adventure into backyard composting. 

Berry Spinach Smoothie

Berry Spinach Smoothie

Ingredients (*use organic)

1c fresh Spinach

1/2c Strawberries (frozen)

1/2c Blueberries (frozen)

1 medium Banana 

1/4c Kefir (I used whole milk Kefir with  wildberries)

1/3c Almond Milk (I used Vanilla)

Blend all of your ingredients together and enjoy immediately! (If you are using frozen fruit there is no need to add ice...if not, add a few cubes of ice before blending)

Breakfast Decadence

Breakfast Decadence 

This delicious breakfast was so simple to make! Vanilla Cinnamon French Toast topped with blueberry syrup, Blueberry Maple Breakfast Links and Scrambled Eggs with fresh Spinach and Goat Cheese. I was able to find homemade Blueberry Maple breakfast links at my local Whole Foods store in the fresh meat department (hormone and antibiotic free)!

FRENCH TOAST (serves 2)

4 slices of Organic Unbleached White Bread (or sourdough)

1 Organic Egg

1/3 cup Organic Vanilla Almond Milk

1t Organic Ground Cinnamon

Whisk the egg, milk and cinnamon together. Dip bread into mixture coating both sides and place in a lightly oiled (I used grapeseed oil) pan on medium high heat. Flip after a couple minutes when the bread begins to toast.

SCRAMBLED EGGS

4 Organic Eggs

1 cup chopped, Fresh Spinach

Pinch of Sea Salt

Pinch of Cracked Black Pepper

Organic Goat Cheese

Cilantro (optional for topping)

In a lightly oiled pan wilt your spinach on medium high heat. Whisk your eggs, then add to your spinach. Season with salt and pepper. Cook until light and fluffy; remove from pan and top with goat cheese and cilantro. 

Chewy Oatmeal Raisin Cookies (no eggs)

Chewy Oatmeal Raisin Cookies (no eggs)

Ingredients (*use all organic)

DRY:

2 cups Flour

1t Sea Salt

1t Baking Soda

1t Baking Powder

1t Cinnamon

WET:

2 sticks Unsalted Butter (softened)

1 cup light Brown Sugar

2T Raw Honey

1t Vanilla Extract

1/2t Coconut Extract

2T ground Flax Seed mixed with 6T Hot Water (used as an egg substitute) 

3 cups Rolled Oats

1 cup Raisins

Pre-heat oven to 350. Mix dry ingredients in a bowl and set aside. Cream together all of your wet ingredients in a heavy duty mixer then slowly add the dry mix (do not over mix or the cookies will be hard). Fold in the oats and raisins. Drop heaping spoonfuls onto a cookie sheet, press down slightly and bake for 11-12 minutes. Transfer to a wire rack to cool.

Slow Cooker Refried Beans

Slow Cooker Refried Beans

Here is a simple homemade refried beans recipe that is delicious and free of added chemicals like BPA found in canned refried beans. You have the option to modify the amount of sodium added and the best part is you can freeze your leftovers for future meals (just store in pre-measured 1-1 1/2 cup size airtight containers for convenience)!

Ingredients: (*organic)

1 lb dry Pinto Beans (rinsed, no need to soak!)

1/2 red Onion, chopped

3 cloves of Garlic, minced

1t Sea Salt

1/2t Cracked Pepper

1/2t Red Pepper Flakes (can be omitted or substituted for half of a seeded Jalapeno or Serrano pepper)

1/4t ground Cumin

1T Oil (I used Jalapeno infused Grapeseed oil, but Olive Oil will also work)

7 cups Water

**optional toppings: Shredded Cheese, Cilantro and Green Onion**

Place all of your ingredients into your slow cooker on high heat for at least 6-8 hours stirring occasionally. Drain the excess liquid (reserving it to add to mixture later). Mash the beans and add the excess liquid if necessary to obtain desired consistency. Serve as a side dish topped with shredded cheese, cilantro and green onions or add it to a homemade burrito or nachos! 

Better Than Delivery Calzones

Better Than Delivery Calzones

Ingredients (*organic)

Pizza Dough (I used Wildtree's So Quick & Easy Whole Wheat Pizza Dough) prepare according to directions)

8oz cooked Chicken (diced)

8oz Homemade Pizza Sauce

1 cup Shredded Cheese

4oz Chopped Mushrooms (I used Shiitake)

1/4 small Red Onion (diced) 

Pre-heat oven to 425. Prepare dough according to package, then separate into four equal balls of dough. Roll out the dough and spread on some sauce, chicken, mushroom, onion and cheese.

Fold your dough over gently and pinch the edge with your fingers. Cut a couple of small slits into the top of the calzone.

Place calzones onto a baking pan lined with lightly oiled parchment paper and bake for 12-15 minutes or until edges begin to brown.

Berry Protein Blast Smoothie

Berry Protein Blast Smoothie

Ingredients (*organic)

1/2 scoop 'Garden of Life' RAW PROTEIN POWDER

1 cup mixed Berries (blueberry, strawberry, raspberry and blackberry)

1/3 cup Almond Milk (I used Vanilla)

Crushed Ice

*optional 1T coconut flakes

Mix in a blender (such as a Vitamix Turbo Blend Two Speed) and enjoy immediately as a nutritious meal replacement!

I use Garden of Life RAW Protein Powder because, for one it's ORGANIC, but it's also free of GMO's, gluten free, dairy free, vegan and it's made up of plant based protein (sprouted brown rice, amarati sprout, quinoa sprout, millet sprout, buckwheat sprout, garbanzo bean sprout, lentil sprout, adzuki bean sprout, flax seed sprout, sunflower seed sprout, pumpkin seed sprout, chia seed sprout and sesame seed sprout). It also contains probiotics!

Homemade Hummus

Homemade Hummus

Ingredients (*organic)

1 can of Garbanzo Beans (rinsed)

2T Tahini

2-3 Cloves of Garlic

1T Olive Oil

2T Lemon Juice

1 medium Carrot (chopped)

3 Green Onions/scallions (chopped)

Handful of fresh Cilantro

1/4t  Salt (I use Himalayan Pink Salt 84)

Pinch of Cracked Pepper

Dash of Cayenne

In a food processor/blender (Vitamix), add all ingredients except olive oil and garbanzo beans. Blend well then add beans; continue to blend while slowly adding olive oil. Serve on a pita or with fresh veggies as a delicious snack. *can be stored in an air-tight container in the fridge for roughly 5-7 days or frozen to be used at a later time.

Golabki (Stuffed Cabbage)

Golabki (Stuffed Cabbage)

Ingredients (*organic)
12 Cabbage Leaves (boiled for about 10 minutes)
2lbs ground Elk
1 cup cooked Rice (I used white Basmati from Lundberg)
1/2 medium Red Onion (diced)
1 stalk Celery (diced)
1 Carrot (shredded)
2 Cabbage Leaves (shredded)
1 egg (slightly beaten)
1/4 cup Milk (I used unsweetened Almond Milk)
1T Basil
1t Sea Salt
Pinch Cracked Pepper
2t Herbamare *optional
2 cups Tomato Soup

Pre-heat oven to 375. Mix together Elk, cooked rice, onion, celery, carrot, shredded cabbage, egg, milk, basil, salt and pepper. Add heaping spoonfuls to the cabbage leaves, roll and place in a baking dish seam side down. Pour tomato soup on top and cover. Bake for at least 45 minutes to an hour.

***I had leftover meat, so I made meat balls...added that to some tomato soup with shredded cabbage and had a second meal: Stuffed Cabbage Soup! It was fantastic!

Mini Strawberry Cheesecakes with Pecan Crust

Mini Strawberry Cheesecakes with Pecan Crust

Ingredients (*organic)

CRUST

1/2 cup Flour

1/3 cup Light Brown Sugar

1/2 cup chopped Pecans

5T melted Butter

Pre-heat oven to 350 and line a muffin pan with 12 baking cups. In a bowl mix flour, brown sugar and pecans. Stir in melted butter and press down into your baking cups. Bake for 15 minutes then cool completely. 

FILLING

8oz softened Cream Cheese

1/3 cup Sugar

1/2t Vanilla Extract

1 large Egg

4oz Strawberry Yogurt

In a heavy duty mixer (Kitchen Aid), add cream cheese, vanilla and sugar; cream together. Beat in egg and slowly add yogurt until blended. Add your filling to your baking cups and bake at 350 for 20-25 minutes until set. Cool completely; refrigerate over night.

Homemade Vegetable Dumpling Soup

Homemade Vegetable Dumpling Soup

Ingredients (*organic)

Soup:

4 cups Vegetable Broth

4 cups Water

1/2 Red Onion (diced)

1 large Carrot (peeled and chopped)

2 stalks of Celery (chopped)

2T Fresh Parsley (chopped)

2t Wildtree Bayou Blend

pinch of Cracked Pepper

pinch of Sea Salt

In a large stock pot add all the above ingredients and bring to a boil, cover and reduce heat to a simmer for at least 10-15 minutes.

Dumplings:

1 cup Flour

2t Baking Powder

1/4t Sea Salt

1/2 cup Water

Sift together flour, baking powder and salt. Mix in water. Mixture will be sticky. Remove the lid from the broth and bring back to a boil. Drop in spoonfuls of the dumpling mixture into the boiling broth and continue to cook at a high heat for 15-20 more minutes. 

Today's Breakfast is Brought to You by The Letter "B"

Today's Breakfast is Brought to You by The Letter "B"...

My two and a half year old specifically asked for blueberries, banana and broccoli for her breakfast...yes, BROCCOLI. Veggies are not just for a dinner side dish anymore! The more we can incorporate veggies into other meals such as lunch and even breakfast the more beneficial they become. I started my daughter off at a very early age eating a variety of fruits and veggies...thankfully it has kept up as she approaches the age of 3. As parents it is up to us to be leaders when it comes to eating healthy balanced meals. We need to encourage our children's curious minds and let them try all varieties of produce even if we as parents may not particularly like them. NEVER, NEVER say, "Eww, brussel sprouts" or "Yuck, I hate onions" as your kids pick up on that and in turn feel that they too may not like a certain fruit or veggie just because mom and dad don't.
**Look for more kid-friendly recipes as well as creative ways to incorporate more fruits and veggies into your children's meals in upcoming posts!

Miniature Vegan Coconut Macaroons

Miniature Vegan Coconut Macaroons

Ingredients (*organic)

1 cup Almond Milk

1/4 cup Pure Cane Sugar

1T Flour

1 cup Unsweetened Coconut

1/2t Coconut Extract (Flavorganics)

1/2t Vanilla Extract (Flavorganics)

Pre-heat oven to 350. In a saucepan add almond milk and sugar cooking at medium high heat until mixture begins to boil. Whisk in flour and turn heat down to low. Add coconut and the vanilla and coconut extracts; mix and turn off heat. Use a teaspoon to make rounded balls of the mixture and place on a cookie sheet. Bake in oven for 12-15 minutes. 

Super Orange Immunity Juice

Super Orange Immunity Juice

With cold and flu season in full affect nationwide it's time to arm yourself. Why not arm yourself with a delicious healthy juice?! Carrots contain Vitamins A & E as well as Beta Carotene while oranges are packed with Vitamin C. Ginger contains anti-viral and anti-fungal properties and even helps alleviate migraines. Cinnamon also has anti-fungal properties and has been used to treat colds by the Chinese for many years. 

Ingredients (*use organic)

3 Oranges (juiced)

4 Carrots (juiced)

1t fresh ground Ginger

1/4t Cinnamon

In a citrus juicer, juice the 3 oranges and set aside.

 Grate the ginger and add to the orange juice.

 Using a fruit/veggie juicer (I use a Breville), juice 4 carrots.

 Add that juice to the orange/ginger and add cinnamon. 

Meatless Monday Split Pea Soup

Meatless Monday Split Pea Soup

As I begin my families transition to a more vegetarian based diet I find myself getting more and more excited about the recipes I prepare for dinner. One of my favorite soups as a child was always split pea soup, however I was never much of a fan of the chunks of ham. That being said, I am not at all going to miss the 'meat' in this recipe!

Ingredients (*organic)

2 cups Green Split Peas (rinsed)

7 cups of Water

2T Grapeseed Oil

2 medium Shallots (diced)

3 cloves Garlic (minced)

2 medium Carrots (diced)

1 stalk of Celery (chopped with leaves included)

2T fresh squeezed Lemon Juice

2T Herbamare

Cracked Pepper (to taste)

a pinch of Cayenne Pepper (optional)

In a large stock pot (I use Le Creuset Enameled Steel 8qt), add your oil, shallots and garlic. Saute on medium heat. Add your remaining ingredients and stir. If you are trying to achieve a thinner soup you can add another 1-2 cups of water if too much has evaporated while simmering (I prefer a very thick consistency myself). Bring to a boil, cover and turn down heat bringing soup to a simmer for at least an hour and a half to two hours stirring occasionally and testing for softness of the peas. 

Chewy Honey Pecan Granola Bars

Chewy Honey Pecan Granola Bars

Gone are the days of buying packaged processed food for my family. If you want something done right, do it yourself...right?! I think homemade is better than packaged any day and my family rightfully agrees! These granola bars are just the right amount of crunchy and chewy and have no unwanted chemicals or preservatives. The key to getting these bars just right is to make sure you firmly press the mixture down into the baking pan and to make sure to let the granola cool completely (several hours) before attempting to cut into bars.

Ingredients (*all organic)

4 cups Rolled Oats (Bob's Red Mill)

1/4 cup Stone Ground Whole Wheat Flour (Bob's Red Mill)

1T Ground Flax Seed

1/4t Sea Salt

1t Cinnamon

1/2 cup Unsweetened Coconut Flakes

1/3 cup Light Brown Sugar

1/2 cup Chopped Pecans (Sage Valley)

1/2 cup Unsweetened Applesauce

1t Vanilla Extract (Flavorganics)

1/2t Coconut Extract (Flavorganics)

1/3 cup Raw Honey (Heavanly Organics)

2T Agave Nectar (Tajar)

Pre-heat oven to 325. In a bowl combine the first eight ingredients and set aside. In a separate bowl mix the remaining five ingredients, stir and pour on top of the oat mixture; stir completely. Line your baking sheet (9x13) with parchment paper and spread the mixture out; press firmly to ensure the mixture will bind together. Bake for 20-25 minutes; cool completely then cut into bars. Store in an airtight container for at least a week. 

A Look At Modern Parenting (A study from the University of Notre Dame)

A Look At "Modern Parenting"

Do you agree with "Modern Parenting"...do you allow your child to CRY IT OUT? Are you more of a nurturing parent or do you think your child has the ability to soothe themselves at a very early age? Do you believe a child before the age of 1 year can be 'spoiled'? Are you a co-sleeper? Here is a link to an interesting article from the University of Notre Dame...feel free to comment below as to your thoughts on the topic.

Modern parenting may hinder brain development, research shows // News // Notre Dame News // University of Notre Dame

Dangerously Delicious Oatmeal Cranberry Cookies

Dangerously Delicious Oatmeal Cranberry Cookies

Ingredients (*organic)

2 cups Flour

1t Cinnamon

1t Sea Salt

1t Baking Powder (aluminum free)

1t Baking Soda 

2 sticks Unsalted Butter, softened (1 cup)

1 cup Light Brown Sugar

1 cup Pure Cane Sugar

2t Vanilla Extract (I use Flovorganics)

2 Large Eggs

3 cups Rolled Oats (I use Bob's Red Mill)

1 cup Dried Cranberries (I use Sage Valley)

Pre-heat oven to 350. In a bowl mix flour, cinnamon, salt, baking powder and baking soda; set aside. In a heavy duty stand mixer (Kitchen Aid) cream butter, sugars, vanilla and eggs until mixture becomes fluffy. Slowly add in flour mixture being careful not to over-mix (this will cause cookies to harden). Stir in oats and cranberries. On a baking sheet, drop rounded spoonfuls (2T each), 2 inches apart and bake for 11-13 minutes. Remove from oven and place on a wire rack to cool.

Irish Stew

Irish Stew

Every good Irish girl should have their own stew recipe, here is mine...and the best part is you don't have to wait until St. Patrick's Day to enjoy it!

Ingredients (*use organic)

1 lb Lamb (cut into 2 inch chunks, preferable from the shoulder)

1/4 cup Flour

Pinch of Cracked Pepper

Pinch of Cinnamon

Pinch of Sea Salt

12 oz Premium Dark Beer/Amber Lager

1 medium Yellow Onion (sliced)

2 cloves of Garlic (minced)

2T Tomato Paste

3 cups Beef Broth

3 large Carrots (chopped)

3 Celery stalks (chopped)

2 lbs Yellow Potatoes (washed and cubed)

Handful of Fresh Parsley (chopped)

Oil

In a large stock pot/dutch oven add about 2T oil and turn stove to medium heat.

 In a bowl add flour, pepper, cinnamon and salt. Add your stew meat and coat completely.

 Once coated, add your stew meat to the stock pot and cook on all sides until browned. Remove the meat and set aside.

 Pour your beer into the stock pot and de-glaze. Add onion and garlic; cook for at least 5 minutes then add your tomato paste and beef broth cooking for another 5 minutes.

 Add your remaining ingredients; carrots, celery, potatoes, parsley and browned stew meat.

 Cook on medium heat for another 10 minutes, cover, reduce heat and simmer for at least 3 hours stirring occasionally. (check veggies and meat for desired tenderness) Can be prepared up to two days before as it tends to taste better after it has been reheated!

Granola with Dried Fruit & Nuts

Granola with Dried Fruit & Nuts

Ingredients (*organic)

2 cups Sprouted Whole Grain Cereal (I used Food For Life Ezekiel 4:9 with Almonds)

1 cup Rolled Oats (I used Bob's Red Mill)

1 1/2T Ground Flax Seed

1 cup Chopped Pecans

1 cup Chopped Walnuts

3T Raw Honey (Heavanly Organics)

1t Olive Oil

1t Vanilla Extract (Flavorganics)

1/2 cup Unsweetened Applesauce

1/2t Cinnamon

1/4 cup Unsweetened Coconut Flakes

1/2 cup Dried Fruit (I used cranberries)

Pre-heat oven to 350. Line your baking sheet with parchment paper and add cereal, rolled oats, ground flax seed, pecans and walnuts. Bake for 10 min then remove. In a bowl add your remaining ingredients; honey, olive oil, vanilla extract, applesauce, cinnamon, coconut, fruit and mix in the cereal and nuts. Place granola back onto your baking sheet and bake for 30-35 minutes stirring every 5-10 minutes to keep from burning. Enjoy it in a bowl with Almond Milk, as a topping on yogurt or alone for a high protein energy boost! Store in an airtight container for up to two weeks (I use Bodum jars, they are airtight and a classy addition to any coutertop).

Turkey and Cheddar Pita Pockets

Turkey and Cheddar Pita Pockets

Ingredients (*organic)

Sprouted Grain Pitas (Food For Life, Ezekiel 4:9)

Sliced Oven Roasted Turkey Breast

Sharp Cheddar Cheese

Baby Spinach

Romaine Lettuce

Arugula Sprouts

Red Onion

Udon Noodle Soup

Udon Noodle Soup

Ingredients: (*use organic)

4 cups Chicken Broth (I used homemade)

4 oz Udon Noodles

1 Carrot (diced)

1/4 White Onion (diced)

2 Green Onions (diced)

1 clove of Garlic (minced)

1t fresh grated Ginger

4 oz Tofu (cubed)

*Cilantro for topping (optional)

Bring your broth to a boil and add the carrots, white onion, garlic and ginger. Let boil for at least 15 min before adding the Udon Noodles. Boil for an additional 5 min and add your green onions and tofu. Serve in bowls and top with fresh cilantro. 

Banana Muffins with Dark Chocolate and Walnut Crumble Topping

Banana Muffins with Dark Chocolate and Walnut Crumble Topping (yields 1 dozen)

Ingredients: (*use organic)

DRY INGREDIENTS

2 cups Flour

1/3 cup Pure Cane Sugar

1/3 cup Coconut Palm Sugar

1t Ground Cinnamon

2t Baking Powder

1/4t Baking Soda

1/4t Sea Salt

1/3 cup Dark Chocolate (chopped)

WET INGREDIENTS

1 cup Ripe, Mashed Banana (2-3 medium)

1/4 cup Unsweetened Applesauce

3T Almond Milk

1t Vanilla Extract

CRUMBLE TOPPING

3T Cold Butter

2T Flour

1T Brown Sugar

1t Cinnamon

1/3 cup Chopped Walnuts

Pre-heat oven to 375 degrees. In a large bowl, mix all of your dry ingredients with the exception of the dark chocolate. In your stand mixer add all the wet ingredients and mix on medium. Slowly add you dry ingredients until the batter is mixed thoroughly (add the dark chocolate chunks as well). Use a spatula to scrape the sides of the bowl.

Crumbled topping can be made by mixing butter, flour, brown sugar and cinnamon with a fork until it becomes beady.

  Fill your muffin tin 3/4 of the way full.

 Add your crumbled topping and walnuts. 

Bake for 14-18 min or until a toothpick comes out of the center of a muffin clean. 

Remove from oven and let cool on a wire rack.