Sunday, January 22, 2017

Blender Chocolate Chip Muffins

Blender Muffin Recipe


1 cup Almond butter
2 medium sized bananas
2 large eggs
1/2 t. baking soda
1 t. apple cider vinegar
2 T. honey
dash of vanilla
mini chocolate chips


Preheat oven to 400 degrees.

Lightly grease muffin pan.

Blend all of the ingredients except the chocolate chips. (Blend well).

Add chocolate chips then pour batter into muffin pan.

Bake 13-15 minutes.

Cool and serve. Enjoy!

(Makes about 8 muffins)

Monday, December 26, 2016

Barbecued Beef Brisket

Barbecued Beef Brisket Recipe


5 to 6 pound Brisket (trim fat)
1 can beef consomme soup
1/2 cup soy sauce
3/4 cup lemon juice
2 cloves garlic, minced
2 T. liquid smoke sauce
1/2 cup barbecue sauce


1. Combine consomme, soy sauce, lemon juice, garlic, and smoke sauce.

2. Pour over meat and marinate overnight in the refrigerator.

3. Bake in liquid (1 hour per pound) at 300 degrees. Baste occasionally, but KEEP meat covered until last hour of cooking. Remove cover and pour barbecue sauce over brisket.

4. Increase oven to 350 degrees. Bake uncovered for 1 hour.

5. Slice across the grain. Serve with liquid poured over meat.

Southwestern White Chili

Southwestern White Chili Recipe


1 c. chopped onion or 1/4 c. dehydrated onions
4 cloves garlic, minced or 1 t. garlic powder
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 (15 1/2 ounce) cans white beans, drained and rinsed
2 (4 ounce) cans diced green chili peppers
4 c. chicken broth
3 c. chopped cooked chicken or 3 (10 oz) cans chicken
2 c. shredded Monterey Jack cheese
sour cream


1. In a 3 1/2 to 6 quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, chili peppers,  broth and cooked chicken. Stir to combine.

2. Cover and cook on low heat setting for 7 to 8 hours or on high- heat setting for 3 1/2 to 4 hours. Stir in the cheese until melted.

3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chili peppers or chives.

Thursday, December 8, 2016

Broccoli Chicken Quinoa Soup

Broccoli Chicken Quinoa Soup Recipe


1 T. extra virgin olive oil
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 sweet onion, chopped
salt and pepper
4 cups raw broccoli
2-3 garlic cloves
8 cups chicken broth
1-2 T. fresh parsley, chopped
1/2 t. dried thyme
2 large chicken breasts, cooked or 3 cups cooked rotisserie chicken, chopped
2 cups cooked quinoa
1/4 cup grated Parmesan Cheese


Heat oil in large soup pot over medium heat. Add carrots, celery, and onion and season with salt and pepper. Saute the mixture until tender, about 10 minutes.

Add broccoli and garlic, season with more salt and pepper, then saute for 2-3 more minutes. Add the chicken broth, parsley, dried thyme, and bring to a boil.

Add cooked quinoa to the pot and cook for 3-5 minutes on high; lower heat to medium, then cook for 10 minutes.

Add chopped chicken to the soup; serve with Parmesan cheese.

Sunday, September 18, 2016

Sausage and Peppers

Sausage and Peppers Recipe


1 package of Aidell's sausage
1 onion
colorful peppers
avocado oil
salt and pepper


Slice peppers, onion, and sausage. Toss in avocado oil and salt and pepper.
Place on a cookie sheet and bake for 20-25 minutes at 400 degrees.

Enjoy! SO GOOD!!!

Crockpot Cuban Black Beans

Crockpot Cuban Black Beans Recipe


1 16 oz package dry black beans
1 t. dry oregano
2 garlic cloves, minced
1 T. salt
2 T. olive oil
1 chopped bell pepper
1 diced onion
1 tomato


Place dry black beans in a pan of water on the stove. Soak overnight.

Drain and rinse beans. Place beans in crock pot. Add about 4 cups of water (just enough to cover the beans).

In a small skillet heat olive oil over medium heat. Add bell pepper, onion, and garlic. Saute until onion is translucent. Add to bean in pot.

Take a whole tomato and cut into quarters and place in the crock pot with the beans. Place whole carrots in the crock pot.

Add your seasonings. Cover with lid and cook on low for 8-10 hours.

Vegan Red Pepper Pasta

Great for GFCF diet! My boy calls it "macaroni" because he loves it so much.

Vegan Red Pepper Pasta Recipe


1 cup dry Penne Pasta (gluten free)
2-3 T. Olive Oil
2 small shallots, diced
4 cloves garlic, minced
3/4 c. chopped roasted red peppers
2 T. nutritional yeast
3/4 c. Almond Milk
3 T. Tomato Passata
1 t. paprika
1 T. Cornstarch
1/2 t. red chilli flakes
salt and pepper, to taste
1/4 c. chopped flat leaf parsley
1/4 c. chopped basil


Cook Penne Pasta according to package directions.

While your pasta is cooking, in a saucepan, heat up olive oil over low to med. heat and then saute diced shallot and minced garlic. Cook for 5 minutes or until lightly golden.
Transfer cooked shallots and garlic into a blender and add roasted red peppers, nutritional yeast, cornstarch, almond milk, tomato passata, and red chilli flakes.
Blend on high until almost completely smooth.
Pour sauce back into saucepan and bring to a simmer. Taste and season with Salt and Pepper.
Drain almost cooked pasta well and add pasta to simmering red pepper sauce. Stir, and cook pasta and sauce together for a minute or two or until the pasta has absorbed some of the sauce and thicken it up.
Turn heat off and add 1/4 cup chopped flat leaf parsley and basil to saucepan. Mix well and dish out.