Quick vegetarian Chili

Canned beans(rinsed), any veggies, tomato sauce, chili powder, sea salt,
simmer 1/2 hour

Raw Alfredo Sauce

1 1/2 c. pine nuts
1 c. macadamia nuts, soaked several hours, drained
1+ cup water (chicken or vegetable broth work too)
3 cloves garlic
2 T lemon juice
1/2 tsp black pepper
1/8 tsp. cayenne
2 tsp. pink Himalayan salt
Puree in BlendTec until smooth (adding water to achieve desired consistency)

Easy Pesto Sauce

10 oz. bag spinach, steamed just until wilted
handful of basil leaves
1/2 c. pine nuts
2 T olive oil
1 tomato
2 cloves garlic
optional: 1/4 c. parmesan
1/2 tsp sea salt
freshly ground pepper to taste

Puree all in BlendTec.  I use this on pasta, and as a spread for sandwiches

Spaghetti Squash

Cut Spaghetti squash in half, place halves facing up in a 9x13 of water and bake for 1 hour.  Scrape squash out with tines of a fork and serve like spaghetti, with marinara or pesto sauce. 

Raw Jicama Filling

I use this filling as a wrap, pita filling, or chip dip

2 c. jicama, diced
2 ears of corn, kernels cut off, or 2 c. frozen (blanch for 30 sec)
3 roma tomatoes, diced
1/2 c. cilantro, chopped
2 cloves garlic, minced
2 avocadoes, mashed
freshly ground pepper
2 T brown rice vinegar
1 tsp. Himalayan Salt

Mix together

Hummus

Stuff in pitas or tortillas with romaine, peppers, tomatoes, olives, and freshly ground black pepper

1 can garbanzo beans, rinsed well ( or two cups cooked)
1/4 c. raw tahini
small handful fresh parsley
2 T lemon juice
2 cloves garlic
1 T olive oil
1/2 tsp. sea salt

Process in BlendTec or food processor until smooth

Blueberry Icecream

Two versions one healthy, one regular, I like them both.  I also use my blendtec, which is a high powered blender.

regular blueberry ice cream:
1 1/4 c. half and half
3 T organic sugar
12 oz or 2 1/2 c. frozen blueberries

Put in blendtec and push ice cream button.  After cycle is done, stir, and pulse until smooth.  Enjoy!

Blueberry ice Cream, healthy (GF, SF,DF)
1 1/4 c. coconut milk
3 T agave, honey or your choice of sweetener
12 oz or 2 1/2 c. frozen blueberries

Put in blendtec and push ice cream button.  After cycle is done, stir, and pulse until smooth.  Enjoy!

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

 

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Author: Brianne @ Cupcakes & Kale Chips

Serves: 24 mini muffins

Ingredients

• 1 cup almond butter
• 2 small bananas
• 2 eggs
  
• 1 t vanilla
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• About 1 c blueberries
• Maple Cream Cheese Drizzle (see Note below)

        at Amazon

Instructions

1. Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
2. Mix almond butter and bananas in a blender until pureed and smooth.
3. Add the eggs, baking soda, and vinegar, and blend well.
4. Place about 1 T of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 T more on each.
5. Bake for 8-10 minutes.
6. Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
7. Drizzle with the Maple Cream Cheese Drizzle. I used a sandwich baggie with the corner cut off to put the Drizzle on the muffins.

Notes

Combine 2 T softened cream cheese (regular or light) and 2 T real maple syrup and stir until smooth.

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2.2.6

Healthy Chocolate Raspberry muffins

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Healthy Chocolate Raspberry Muffins

Author: Kelly Hutchinson

Serves: 12

 

Ingredients

• 1 c frozen raspberries
• 2 tbsp agave (or honey)
• 1 ¼ c whole wheat pastry flour (oat flour works great for GF)
• ¼ c unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 very ripe banana, mashed thoroughly
• ½ c unsweetened applesauce
• ½ c sugar
• ½ unsweetened almond milk (or other milk choice)
• 1 tsp vanilla or raspberry extract
• ¼ – ½ c chocolate chips (optional, I used mini)

Instructions

1. Preheat oven to 350° F. Prepare a cupcake/muffin tin with liners and spritz lightly with nonstick spray.
2. Microwave frozen raspberries for 1 minute. Add agave and mash raspberries into a sauce.
3. Whisk flour through salt in a large bowl.
4. Combine banana through extract in a smaller bowl.
5. Add wet to dry and mix until almost combined. Add chocolate chips, if using. Swirl in raspberry sauce until evenly distributed, but not entirely incorporated.
6. Pour into muffin tin. Liners will be almost all the way full.
7. Bake 20 – 25 minutes, until a toothpick comes out clean.
8. Remove from oven and allow to cool before enjoying.

Nutrition Information

Calories: 140 Fat: 2g Carbohydrates: 29g Fiber: 3g Protein: 2g

Fudgesicle Frosty

2/3 c. coconut milk
1/4 c. agave nectar
1/3 c. cocoa powder
4 medjool dates, pitted
1/2 large ripe avocado, peeled and pitted
3 C. ice cubes

I use this in my blendtec
Add first 5 ingredients to jar and secure lid.  Select "sauces".  Add ice cubes and select "ice cream".  Serve immediately for a frosty treat.

For making fudgesicles, substitute 1 cup of the ice cubes for 1 cup plain almond milk.  After blending, pour the frosty into popsicle mold, insert sticks and freeze until solid.

For  a recipe with no avocado, use 3/4 c. coconut milk, 1/3 c. agave, 3 T cocoa or carob powder, 1/2 tsp. xantham gum.  "Pulse" 4-5 times and ice cubes and select "ice cream".

Oven Roasted Tomato Sauce

2 lbs tomatoes, quartered
1 medium onion, roughly chopped
8 cloves garlic
3 Tbsp olive oil
2 Tbsp fresh oregano or basil
1 tsp kosher salt

Preheat oven to 375 degrees and toss all ingredients in 9 x 13 glass baking dish.  Roast for 1 hour.  Remove pan from oven, cool slightly and transfer all ingredients to blender, and blend until smooth.  Serve or store in refrigerator or freezer, or can.  I've done all three, I love this sauce, I use it as spaghetti sauce, pizza sauce, dipping sauce for quesadillas, everything!

Taco Soup

2 lbs ground beef or turkey (browned)
1 16 oz pkg frozen corn
2 cans black beans
2 cans kidney beans
1 onion
1 can diced tomatoes
taco seasoning, chili powder, s/p, garlic

Split between two gallon freezer bags, seal, mix, lay flat, freeze

Directions for bags:
Add 1 cup water.  Cook on low 4-6 hours.  Serve with corn tortilla chips, sour cram avocado, and shredded cheese

Orange Creamsicles (GF, SF, DF)

1 c. orange juice (pulp free)
1 c. coconut milk
3 tsp. honey
1/2 tsp. vanilla
5 drops orange oil

Mix together and pour into Popsicle containers and freeze.  Delicious, healthy treat!

DIY mattress and carpet cleaner

According to this study, dust mites can be killed by using peppermint, eucalyptus or wintergreen essential oil. When combined with baking soda, which absorbs moisture, deodorizes and sanitizes, this powerhouse duo can be an extremely effective, natural, and non-toxic household cleaner.
What You Need:
1 cup baking soda (enough for a queen size mattress)
10  drops dōTERRA essential oil
Mason jar with lid
Sifter
Vacuum
How to Clean Your Mattress:
1- Remove bed linens and wash them in hot water.
2- Add the baking soda and essential oils to a Mason jar. Shake to evenly distribute the oils.
Editor’s note: Use an essential oil that will help further repel dust mites, such as Lavender, Eucalyptus, Peppermint, Clove, or Rosemary.

3- Put the baking soda mixture into the sifter and sift across your mattress. (You may need to double your baking soda mixture depending on the size of your mattress).

4- Leave the mixture on your mattress for at least an hour. The longer you leave it, the better the results.
5- Once the mixture has been on the mattress for at least an hour, use your vacuum hose to remove the mixture from the mattress.

6- Make your bed with clean sheets and enjoy the fresh smell of your mattress. Repeat every 2-3 months, or as often as needed.
Editor’s note: To deep clean your carpet or upholstered furniture, mix together the baking soda and essential oils and sift onto whatever area you are cleaning. Let it sit for at least one hour and then vacuum. It’s easy—and effective!

DIY window cleaner

Window Cleaner:
What You Need:
16 oz. Spray Bottle (you can purchase one here.)
1 1/2 cup white vinegar
1/2 cup distilled water
8 drops of any citrus oil of your choice (could use Lemon, Lime, Grapefruit, Wild Orange, or a combination)

DIY Homemade Disinfection wipes

• 1 roll premium paper towels
• 2 cups warm water
• 2 tablespoons fractionated coconut oil
• 3 drops Protective Blend
• 3 drops Lemon essential oil
• 1-2 tablespoons Protective blend Foaming Hand Wash
• An airtight storage container

Cut paper towel in half with serrated knife.  Mix all oils in water and pour ove paper towels, let sit ten minutes, than remove brown lining. 

Pretzel Bread Bowls and Chicken Noodle Soup

Salted Pretzel Bread Bowls
Ingredients:
1 1/2 cups warm water
1 Tbs. sugar
2 tsp coarse sea salt
1 (1/4-ounce) package yeast
5 cups flour
8 cups water
1/4 cup baking soda
1 egg yolk
1 Tbs. water
Coarse salt
Directions:
Combine the water, sugar and sea salt in the bowl of a stand mixer fitted with a paddle attachment.  Sprinkle the yeast on top and allow it to sit 5-10 minutes until a layer of foam appears on the top of the liquid.
Turn the mixer on to low speed and add in the flour, one cup at a time and mix thoroughly.  Increase the speed to medium and knead for about 5 minutes until the dough is smooth and pulls away from the bowl.  While the dough is kneading, oil a large bowl.  Turn the dough out onto the counter and shape it into a ball.  Place the ball into the oiled bowl.  Cover with plastic wrap and store in a warm place for about an hour until the dough has double in size.
Preheat the the oven to 450 degrees.  Line a baking sheet with parchment paper.
Bring 8 cups of water to a simmer with the baking soda.  Meanwhile, divide the dough into 6 equal pieces (you can do 4 larger if you want) and roll into evenly shaped balls.  One by one, place the balls of dough into the boiling water for 1 minute, turning once.  Remove and return to the pan.
Mix the egg yolk, and 1 T water in  small bowl.  Brush the tops of each bread bowl and then sprinkle with coarse salt.  Slit an "x" into the top of each bowl.
Bake in the preheated oven for 12-14 minutes until golden brown

Once cool I cut off the top, and scoop out some of the insides, and then fill with soup

Chicken Noodle Soup Recipe
I used leftover rotisserie chicken, but if don't have that
for the chicken:
2 tsp. olive oil
1 pound chicken
1/4 tsp. sea salt
1/4 tsp. pepper

for the soup:
2 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
3 celery, chopped
1 tsp. parsley
1 tsp. thyme
1/2 tsp. sage
1/2 tsp. oregano
8 cups chicken stock
2 bay leaves
8 oz. egg noodles or GF noodles

Directions:
for the chicken:
Preheat the oven to 400 degrees.  Brush the chicken breasts with olive oil on both sides and season with salt and pepper.  Roast in the oven for 20 minutes.  Remove from oven, cool, and shred with two forks.

for the soup:
heat the olive oil in a pot and add the onion, garlic, celery, and carrots with a small pinch of salt and cook for 5 minutes.  Add herbs and stir well.  Cook for another 7-8 minutes.  Pour in the stock and bring to a simmer, and cook for another 10 minutes. 
Add the noodles and continue until they are cooked through.  Add the chicken and remove the bay leaves.  Season with additional salt and pepper if desired.