Gluten Free Avocado
-1 Slice GF bread
- 1/2 Avacado (smoosh on tstd. bread
-1 tomato diced
-4 eggwhite fried in Ghee add salt and pepper
Banana Oat Cookies
Mash up 2 Ripened Bananas in a bowl
- 1/2 Cup GF Oats
- 1.4 Cup Crunchy All Natural Peanut Butter
- 1/3 Cup Dark Chocolate Chips
Scoop + Place on a Cookie Sheet
Bake at 350 Degrees for 10 Minutes
Power Peanut Butter
Cocoa Chia Balls
Add all of these ingredients to a mixing bowl and mix well, roll into balls, and place in fridge!
- 1 Cup Gluten Free Oats
- 1/2 Cup Oragnic chunky peanut butter
-1/3 Cup Raw honey
-2 TBS Chia Seeds
-1 TBS Cocoa Powder
-1 Scoop Isagenix Vanilla Protein powder (optional)
Banana Oat Chocolate
Oven to 400 degrees
- 2 Ripe Bananas
- 2 eggs
- 1/4 C. Brown Sugar
- 2 C. Gluten Free Oat Flour
-1/2 tsp. Baking soda
-1 1/2 tsp. baking powder
- 1 C. Greek Yogurt
- Mix in chocolate chunks
Add mixture to into prepared muffin pan
Bake for 15-20 min. Allow to cool about 10 min.
"Coo - Coo Bananas" Shake
Place all of these ingredients in your magic bullet or blender and enjoy!
1/3 C. crushed ice
1/4 C. Almond Coconut blend milk
1/3 C. Water
1 TBS. Oragnic and Unsalted Peanut Butter
1 TBS. Organic baking Cocoa powder
1 scoop protein powder (I like to use Isagenix IsaLean Shake creamy french vanilla powder)
Crustless EggWhite Quiche
-1 tsp. olive oil
-1 small onion, finely chopped
-2 garlic cloves, minced
-1 Italian chicken sausage
-12 egg whites
-3/4 cup shredded cheddar cheese
-1/2 Cup frozen spinach, thawed and drained
-kosher salt/cracked black pepper
1. Heat oven to 350 degrees. In a large skillet, heat olive oil, onion and garlic, sauteing until lighty browned. Cut italian sausage into small cubes and set aside.
2. In a large mixing bowl, whisk egg whites. Add cheese, sausage, spinach, sauteed onion and garlic, and salt and pepper. Coat a 9-inch glass pie dish with olive oil spritzer and pour mixture into it.
3. Place dish in the oven and bake for 40-45 min. or until center is no longer liquidy.
Options: Add more chicken sausage if you wish! Crumbled goat cheese on top for last 5 minutes of baking is a deliscious bonus.
Spicy Mexican Chicken Soup with Zucchini
- 2 tsp. olive oil
-2 Medium onions
- pinch of salt to taste
-4 cloves of garlic, minced
-1 tsp. ground cumin
-1 tsp. ground coriander
-1/4 tsp. dried oregano
-1 Chipotle chili in adobo sauce, minced,
plus 1 1/2 tsp. of the sauce, or to taste
(go small at first, extra can add alot of heat!!! )
- 6 Cups homemade chicken broth, or
low-sodium chicken broth
-1 (14oz) can diced tomatoes
-1 lb. boneless, skinless chicken breast
- 2 small zucchini, chopped
Some Garnishes that you may like to add!
-Crumbled tortilla chips
-hot pepper rings, chopped
-grated cheddar jack cheese
1.-In a large pot, heat oil. Add onions and salt and cook, stir frequently, until softened about 5 min.
add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant. about 1 min. Add broth and tomatoes (don't strain the tomatoes, pour it all in there!) adjust heat to high, bring to a a strong simmer.
2.- Add chicken (rinsed and uncooked), reduce heat to medium-low, and cover, and simmer until meat is opaque and cooked through, about 15 min. Transfer chicken to a plate and when cool enough to handle, either chop or pull apart into thin shreds (should make about 2 cups).
3.- Add zucchini and chicken to soup ans simmer over medium heat until zucchini is just tender, abot 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
4.- To serve, ladle into bowls and serve with yummy garnishes!
This recipe serves about 6 people
Inspired by hannaford.com