- 1 banana, mashed in cup
- 1 egg, beaten with banana
- 1 T finely shredded coconut
- 1 T almond butter
- 1 t raw honey
- vanilla and cinnamon to taste
Microwave for 2:30
Microwave for 2:30
1 lb chicken thighs, marinated for 30 mins or more in:
Grill, bake, or cut into bite-size pieces and saute.
Thinly slice half a red onion, add about 2 tbsp red wine vinegar, and let sit 30 mins or more.
Peel a cucumber and remove seeds. Chop into bite size pieces. Mix with plain Greek yogurt. (Optional: lemon juice, fresh basil and/or mint).
Note: Full-fat Greek yogurt is really worth it! Don’t worry, it’s healthy, fat is good for you. If all you can find is the 0% stuff, mix in some heavy cream. The difference in taste is unbelievable.
Prepare a foil packet of boneless skinless chicken thighswith adobo.
Leave 2 ears ofcornin their husks.
Grill as follows:
Corn - 20 mins
Chicken - 25 mins
Zucchini - 10 mins
Meanwhile, begin preparing calabacitas:
1/4 red bell pepper
pinch ofgarlic powder
Saute these in a skillet with oil. Add the corn(removed from cob) and zucchini once they are off the grill. (Allow the corn to blacken slightly before adding zucchini).
Add 2 tbsp butter, and stir to melt. Remove from heat; top with shredded cheese and chopped cilantro (or parsley).
My child thinks anything in bar form is a “clif bar”.
Combine all ingredients in a food processor. Press into bars. Bake for 1 hour at 170 degrees, flipping halfway through.
2 heaping T chopped leftover easter ham
2 heaping T chopped red bell pepper
2 heaping T chopped yellow onions
chopped fresh parsley, stems included, maybe 1 t
Make into an omelette and enjoy
Top toasted Kashi waffles (or whatever waffles) with peanut butter; drizzle with honey; sprinkle granola on top. Amazing!
2 c old fashioned rolled oats
1/2 c sliced raw almonds
1/4 cup pepitas
scant 1/2 c finely shredded coconut
1 tsp cinnamon
1/4 cup vegetable oil
scant 1/4 cup Mesquite or other honey
Toast for 10 minutes at 350 in a large shallow pan, stirring halfway
Boil 8-12 oz pasta (rotini)
Meanwhile, brown 1/2 lb ground turkey.
When pasta and turkey are both cooked, combine them in a pot with a large jar of 3-cheese pasta sauce. Heat until warmed; serve and enjoy.
This isn’t so much a recipe as a reminder to myself that these 3 items can be combined.
4 fillets white fish - Oil a baking pan, add the fish, and sprinkle liberally with seafood seasoning (such as 365). Cover with foil, and bake for about 20 mins at 350.
Meanwhile, add a little olive oil to a skillet, saute several cloves of garlic, and add 4 cups chopped veggies of any sort (I like broccoli, cauliflower, grated carrot, sweet peppers, asparagus if in season) plus a handful of fresh cilantro or other greens. Stir for a few minutes, then add 1/2 cup broth and (optional) jalapenos and cook a few minutes more, until veggies are crisp-tender.
Serve the veggie mixture over the fish, and squirt liberally with a lemon wedge.
Recipe from The Jungle Effect, from Mexico (where it’s made with freshly caught trout, cooked on a campfire - you can pan-fry the fish instead of baking it, then make the veggies in the same pan.)
Make 1 cup (dry) quinoa according to pkg directions, using chicken or other flavored broth in place of water.
Meanwhile, brown sliced chicken sausagel in another pan (or skip this step if using pre-cooked meatballs; just add to pan with a little olive oil). Add 5 oz spinach, fresh or frozen, and 1 chopped tomato or a handful of cherry tomatoes. Cook until everything is warmed through.
Stir quinoa into veggie/chicken mixture. Serves about 4.
(Recipe from ToT. Made with TJ’s chicken meatballs on 2/22/2012)