Recent Posts

Mango Lime Smoothie

Mango Lime Smoothie

INGREDIENTS Juice of 1 small or 1/2 a large lime 2 cups (450g) fresh mango chunks 1 cup (200g) ice cubes 2 tbsp agave nectar/honey/sweetener; down to personal preference, you may not need any depending how sweet your mangoes are INSTRUCTIONS Place lime juice, mango chunks and ice into a blender and […]

Crock Pot Beef Stew

Crock Pot Beef Stew

INGREDIENTS 2 (1 oz) packages dry onion soup mix 1/2 teaspoon paprika 2 pounds lean beef stew meat (cut up into bite sized pieces) 5 medium potatoes, peeled and diced 2 to 3 cups baby carrots 1 small Onion, chopped 2 (10 oz.) cans cream […]

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

INGREDIENTS

  • 3 boneless skinless chicken breasts
  • 1 medium yellow onion, chopped
  • 3 teaspoons minced garlic
  • 8 cups chicken broth
  • 1 (4 ounce) can diced green chilies
  • 2 cans (10.5 ounces each) Rotel diced tomatoes w/ green chilies, undrained
  • 1 (29 ounce) can Pureed or Crushed Tomatoes
  • ½ teaspoon chili powder
  • 2 teaspoon cumin
  • 2 teaspoons taco seasoning
  • 1 (15 ounce) can black beans, rinsed then drained
INSTRUCTIONS
  1. Place chicken breasts in the bottom of a greased 7 quart slow cooker. Place all remaining ingredients over chicken. Stir to combine. Cover with lid and cook on low heat 6 hours or high heat for 4 hours. Carefully remove chicken from slow cooker and place on a large plate or platter. Shred with two forks.
  2. Place shredded chicken back in slow cooker and stir to combine.
  3. Serve soup warm with favorite toppings: cheese, tortilla strips, sour cream, etc.
Sweet and Sour Meatballs

Sweet and Sour Meatballs

INGREDIENTS 1 (18 oz.) jar grape jelly 1 (12 oz.) jar chili sauce 1 (2 lb.) bag frozen meatballs INSTRUCTIONS Pour the grape jelly and chili sauce into a 4 quart (or larger) crock pot. Whisk to combine. Add the frozen meatballs and toss to […]

Doritos Taco Salad

Doritos Taco Salad

INGREDIENTS 1 pound lean ground beef 1 packet (1.25 oz) taco seasoning 2 Romaine lettuce hearts, rinsed then chopped 1 cup black beans, rinsed 1 large tomato, seeded then chopped 1/2 cup shredded cheddar cheese 1 cup nacho cheese Doritos, broke into bite size pieces […]

STEAK BITES

STEAK BITES

INGREDIENTS

  1. 1/2 cup soy sauce
  2. 1/3 cup olive oil
  3. 1/4 cup Worcestershire sauce
  4. 1 teaspoon minced garlic
  5. 2 Tablespoons dried basil
  6. 1 Tablespoon dried parsley
  7. 1 teaspoon black pepper
  8. 1-1/2 lbs. flat iron or top sirloin steak, cut in 1-inch pieces
INSTRUCTIONS
  1. Place all ingredients, except steak, in a large ziplock baggie. Stir with a spoon to combine.
  2. Drop steak pieces in and seal shut. Shake gently to coat steak entirely in marinade. Place bag in refrigerator to marinate for at least 3 hours or up to 24.
  3. Heat a large skillet over medium-high heat. Heat skillet until it’s very hot. Remove steak pieces from marinade using a slotted spoon and place in hot skillet. Discard marinade. Cook steak according to your desired temperature. We like medium-well so I cooked ours for about 3 minutes.
  4. Serve warm and enjoy!
Roasted Chili-Lime Cod

Roasted Chili-Lime Cod

INGREDIENTS 1 Teaspoon Paprika 1 Teaspoon Dried Parsley ½ Teaspoon Oregano ½ Teaspoon Chili Powder ½ Teaspoon Garlic Powder ¼ Teaspoon Cumin ¼ Teaspoon Salt ¼ Teaspoon Freshly Ground Black Pepper 1/8 Teaspoon Cayenne Pepper 2 Tablespoons Extra-Virgin Olive Oil, divided 2 Cod Fillets 1 Tablespoon […]

Zucchini Nacho Chips

Zucchini Nacho Chips

INGREDIENTS 1 large zucchini 1 TBS “healthified” taco seasoning Coconut Oil for frying INSTRUCTIONS Cut the zucchini into thin strips using a mandolin. Place slices in colander over the sink and sprinkle with lots of salt. Let sit for 5 minutes then press out water. Heat […]

Cream Cheese Cookies

Cream Cheese Cookies

INGREDIENTS

  • 1/4 cup Butter (softened)
  • 2 oz Plain cream cheese (softened)
  • 1/2 cup Erythritol (or up to 3/4 cup if you like them very sweet)
  • 1 large Egg white
  • 2 tsp Vanilla extract
  • 3 cup Almond flour
  • 1/4 tsp Sea salt

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line a large cookie sheet with parchment paper.
  2. Use a hand mixer or stand mixer to beat together the butter, cream cheese, and erythritol, until it’s fluffy and light in color.
  3. Beat in the vanilla extract, salt and egg white.
  4. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
  5. Use a medium cookie scoop (about 1 1/2 tbsp, 22 mL volume) to scoop balls of the dough onto the prepared cookie sheet. Flatten with your palm.
  6. Bake for about 15 minutes, until the edges are lightly golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
One Bowl Small-batch Banana Muffins

One Bowl Small-batch Banana Muffins

INGREDIENTS 1 large very ripe banana 1/4 cup (50g) granulated sugar 1 large egg white 1 tablespoon and 2 teaspoons vegetable oil 1/2 cup (60g) all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/8 teaspoon cinnamon Pinch of nutmeg 1/3 cup chocolate chips (optional) INSTRUCTIONS Preheat oven to 350°F and line a muffin pan with four liners (or grease). In a […]