Kefir “Yogurt”

This is a kid-friendly and delicious way to add kefir to your daily diet.

  • 1 cup kefir
  • 1 frozen banana, cut into 1/4″ slices (this will help it puree better)
  • 5 frozen strawberries, sliced
  • 2 tsp honey
  • splash of vanilla to taste (optional)

Puree all ingredients in a food processor. Enjoy! 🙂

Serves 2-3

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Chocolate Turmeric Fudge

We love this fudge, and eat it as a supplement for turmeric.

1 1/2 cups coconut oil, softened
1/2 cup salted creamy peanut butter
6 Tbs cocoa powder
4 Tbs turmeric*
1 Tbs maple syrup
12 drops liquid stevia
1/4 tsp black pepper**
1/2 tsp ground ginger (optional)
2 Tbs MCT oil (optional)

Whisk all ingredients together. Line 2 dozen muffin cups with paper liners. Pour evenly into each muffin cup (about a scant 2 Tbs each). Place in the freezer till hardened (this does not take very long). Once hardened, store the fudge in the freezer (I keep them in the wrappers). For optimum texture, allow the fudge to thaw a couple minutes before eating. Enjoy!

Makes 24 servings

*Each serving contains 1/2 tsp turmeric.

**Black pepper enhances the bioavailability of turmeric.

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Crock Pot Tacos

  • 4-6 chicken breasts (boneless and skinless)
  • 2 cans organic corn
  • 2 cans mild chili beans
  • 2 cans black beans
  • 1 jar salsa
  • 2 packages taco seasoning mix

Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.

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Gingersnaps

Gingersnaps

  • 1 1/2 cups olive oil
  • 1 1/2 cups sucanat (or brown sugar)
  • 1/2 cup molasses
  • 2 eggs
  • 4 1/2 cups whole wheat flour
  • 4 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cloves
  • 2 tsp ginger
  • 2 tsp cinnamon

Mix the olive oil, sucanat, molasses, and eggs. In a separate bowl, whisk the flour, baking soda, salt, cloves, ginger, and cinnamon. Mix the flour mixture into the oil mixture. Refrigerate for at least an hour. Shape into balls, place on baking trays, and flatten each cookie ball. Bake at 375 for 10 minutes. Cookies will have flattened and and look cracked and set. Allow to cool slightly on baking trays, then remove to wire racks.

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Peanut Butter Chocolate Chip Cookies (Gluten Free)

Miss Nancy's Peanut Butter Cookies

These are so easy and incredibly yummy!

  • 1 cup peanut butter (or almond butter)
  • 1/3 cup honey
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup chocolate chips (optional)

Stir all ingredients together. Drop by tablespoons onto a baking tray. Bake at 350 for 12 minutes. Cookies should be golden, yet still soft. Let cool on tray. Enjoy!

Makes about 20 cookies.

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Greek Salad

Greek Salad

Salad:

  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Spicy Garlic Lime Chicken

  • 1 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t dried thyme
  • 1/2 t dried parsley
  • 1/2 t cayenne pepper
  • 1/4 t onion powder
  • 1/8 t cayenne pepper
  • 1/8 t paprika
  • 2 T butter
  • 2 T olive oil
  • 2 3/4 pounds chicken breasts
  • 1 T garlic powder
  • juice of one lime

In a small bowl mix together the spices (through paprika). Sprinkle spice mixture generously on both sides of chicken breasts.

Heat butter and olive oil in a large skillet over medium heat. Saute chicken until golden brown, about six minutes on each side.

Mix 1 T garlic powder with lime juice and sprinkle it over chicken. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Serve with brown rice.

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Skinny Chunky Monkey Cookies

  • 3 ripe bananas
  • 2 cups old-fashioned oats
  • 1/4 cup creamy peanut butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup unsweetened applesauce
  • 2-4 tablespoons honey (depending on how sweet you like it)
  • dash of cinnamon (optional)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips (optional)

Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 10-12 minutes (these cookies retain their shape and don’t spread out on the cookie sheet, so keep that in mind).

Recipe from Six Sisters’ Stuff

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Sir Ben’s Cheesecake

Chocolate Chip Cheesecake

Easy and delicious!

  • 2 sticks cream cheese, softened
  • 1/2 cup honey granules (or sugar)
  • 2 eggs
  • 1 batch Chocolate Chippers dough (or two [18 oz.] tubes of chocolate chip cookie dough)

Cream the cream cheese, honey granules, and eggs until smooth. Grease a 9″ x 13″ baking dish. Press half the cookie dough into the pan. Spread the cream cheese mixture over top. Crumble the remaining dough on top and lightly press into the cream cheese. Bake at 350 degrees for 35 minutes or until set. Allow to cool, and then refrigerate. Serve & enjoy! 🙂

Adapted from Most Requested Recipes

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Baked Ziti with Ricotta

13 oz. ziti pasta (or pasta of choice)
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 cup ricotta cheese, divided
1 cup shredded cheddar cheese, divided
1/2 cup grated Parmesan, divided
1 egg
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/3 cup (packed) fresh basil leaves, finely chopped (plus more for garnish, if desired)
2 cups (packed) fresh spinach
Salt and pepper to taste

Instructions:

  1. Cook pasta according to instructions on the box. Drain, rinse under cold water, and set aside.
  2. Heat 2 Tbs olive oil in a skillet over medium heat; brown the ground beef, adding the onion and garlic halfway through cooking time. Drain and rinse the meat.
  3. Return the meat to the skillet and add tomatoes and sauce, Italian seasoning, salt and pepper to taste, and chopped basil leaves. Let the sauce simmer on low for about 20 minutes, stirring occasionally. Remove from heat.
  4. Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
  5. In a large bowl, mix together ricotta cheese, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, and an egg. Season with salt and pepper. Stir in about 1½ cups of the cooked tomato sauce mixture. Pour the pasta into the bowl with the cheese mixture and toss to coat.
  6. To assemble the casserole, place half the coated pasta into the greased baking dish. Layer with spinach. Add the rest of the coated pasta. Pour remaining sauce over top. Sprinkle with remaining cheddar cheese and Parmesan cheese.
  7. Bake uncovered for 20 minutes, or until lightly browned and bubbling around the edges. Remove from oven and let stand 5 minutes before serving. Sprinkle with additional fresh chopped basil, if desired, and serve.

Adapted from Yummy Addiction

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