Cucumber Salad (i.e. PICKLES)

Cucumber Salad (i.e. PICKLES)

Someone wrote that they miss pickles. Well, that made me realize that I pretty much make pickles all the time, and they taste better than your average pickle....

INGREDIENTS

2 - 3 cucumbers (Please note, you can also use the ingredients below to make a Kale Salad...the longer it soaks, the better it tastes!!)

1/2 cup apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

Pinch of salt and pepper

Fresh Cilantro

OPTIONAL ADD-INS: fresh dill, fresh mint, or any other fresh herbs

DIRECTIONS

1. Slice up the cucumbers as thin as possible (I used a mandolin to get them very thin)

2. Add ingredients

3. Shake up in a container and let sit overnight. Keep shaking whenever you want to let the juices soak in!

Serving - 1 cup

Chocolate Banana Ice Cream

Chocolate Banana Ice Cream

ALERT THE MEDIA - there is such a thing as a healthy ice cream. I never believed that a frozen banana could turn into something so tasty. It has the consistency of soft serve and you cannot get enough of it. 

PLEASE NOTE: THIS RECIPE IS PLANT DAY, FAST DAY, and EVERY DAY APPROVED!!!!!

INGREDIENTS

1 Large frozen banana (be sure to take the peel off before you freeze)

optional add ins:
- Any other frozen fruit, but you want the banana as a base

- 1 tbsp cocoa powder

- Raw nut butter (Meal B)

- Baked apples with cinnamon (Apple pie ala mode - it's legit)

- Any other baked fruits with cinnamon (peaches are good)

- Blueberry compote (simmer blueberries with water until it reduces to a sauce...drizzle on top of ice cream)

- Raspberry compote (same way as above)

DIRECTIONS

1) Peel the banana

2) Cut the banana into pieces and freeze for at least 2 hours

3) Place the banana (and any other frozen fruit you are using) in a food processor

4) Begin processing - keep going for about 20 seconds (add nut butter or cocoa powder or both now) - keep going - keep going...eventually the mixture will become creamy and smooth. It takes a little longer than you would think it would....just keep going until you get the right consistency....it should look like soft serve ice cream.

5) Place in a bowl and enjoy!!!!

Yes, it is really that simple! Eat this and feel guilt free whenever you are in need of something sweet! I am an ice cream fan and this is legit. Every time I eat it I am amazed that I made it myself AND how good it tastes!

Banana Oatmeal Cookies

Banana Oatmeal Cookies

THESE ARE AWESOME!!!! Super easy and it doesn't get much healthier than all natural ingredients in a cookie! Enjoy!

INGREDIENTS

3 large bananas

3 cups gluten free oatmeal (I used Red Mill Gluten Free Instant Oats...see below)

If you want to change these up feel free to add any of the following:

Cinnamon

Vanilla extract
Cocoa Powder

blueberries

raspberries

For mine above, I added blueberries and vanilla extract. Here is the Oatmeal...

DIRECTIONS

1. Preheat your oven to 350 degrees.

2. Place oats in blender or food processor and blend until oats become the consistency of flour

3. In a bowl, mash the bananas and add in any of your add-in ingredients. I used blueberries and 1 tsp of vanilla extract.

4. Add the oat flour to the mashed mixture and stir until it becomes consistency of a batter.

5. Spray a cookie sheet with coconut oil spray.  Spoon cookies onto cookie sheet into 18 round cookies. You should flatten the cookies to make them all roughly the same thickness. 

PLEASE NOTE: These cookies do not rise or expand...there is no leaven in these to cause this. Therefore, you can place the cookies relatively close together on the cookie sheet.

6. Bake for 15-20 minutes until the cookies are lightly browned on the bottom. Remove from oven and cool on a wire rack.

Cookies can be frozen and reheated or stored in an air-tight container.

Serving size - 3 cookies

Chinese Ginger Chicken Lettuce Wraps

Chinese Ginger Chicken Lettuce Wraps

Lettuce wraps have become my new favorite thing. You get the crunch from the lettuce just like eating a taco and it is, of course, super healthy! These are some simple chicken lettuce wraps. The ground ginger is the key ingredient that gives these wraps a little asian flare!  Enjoy!

INGREDIENTS:

1lbs organic ground chicken

1 whole tomato chopped small

1 bell pepper chopped small

1tsp ground mustard

1 tbsp onion powder

1 tbsp garlic powder

1 tsp cayenne pepper

1 tbsp Penzey's salt-free chinese five spice

2 tbsp ground ginger

DIRECTIONS:

Brown chicken in sauté pan on medium high heat. Once browned, add remaining ingredients and simmer, stirring occasionally, for 5 minutes.

Makes 4 servings

Mexicali Chicken

Mexicali Chicken

Bored of ground turkey tacos???  Give this shredded chicken a try and it will not disappoint!! Crockpot cooking is my favorite in the winter months. Inspired by my good friend and fellow challenger, JoAnna, I set this chicken to cook, ran my errands for the afternoon and came home to a savory Mexican-inspired chicken dish. I recommend serving over my Cilantro-Lime Cauliflower Couscous or have it for meal 5 on your salad with some salsa! you will NOT be disappointed!!!

INGREDIENTS:

2 pounds boneless skinless chicken breasts

1 cup Organic Low Sodium Salsa

1 cup water

2 tbsp cumin

1 tbsp paprika

1 tbsp onion powder

1 tbsp garlic powder

(Optional) 1 jalapeno (with or without seeds for spice)

DIRECTIONS:

1. Clean chicken breasts by removing all excess fat pieces

2. Add chicken to bottom of crockpot

3. Add salsa, water and dry ingredients on top of chicken and mix well

4. Let sit BEFORE turning crockpot on for 30 minutes

5. Cook on low for about 4 hours (because you are using just chicken breast, you shouldn't need any longer than this even on low).

6. Using tongs and a fork, shred chicken, and add back into remaining juice.

Serve over cilantro-lime cauliflower couscous or on top of a salad!

Makes 5 servings

Tuscan Kale Soup

Tuscan Kale Soup

Kale is a powerhouse superfood that I am determined to make part of my regular eating. At just 33 calories, one cup of raw kale has: 

• Nearly 3 grams of protein
• 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
• Vitamins A, C, and K.

With the winter weather finally showing its head this year, I have been craving soup all the time. This morning, I saw a "kale soup" while watching the Food Network (Trisha Yearwood's home southern cooking show). When I looked at the ingredients in her original recipe, it was super easy to come up with a challenge-friendly version....

The result: I've finally found a way to really enjoy eating kale! Give this one a try.....you will NOT be disappointed.

Ingredients:

1 lbs ground chicken/turkey
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp fennel seed
1 tsp chili powder
1 tsp dried basil
1 tsp dried oregano
1 tsp ground thyme
1 tbsp sea salt
1 tbsp black pepper
16 oz carrots
5-6 celery stalks
2 whole tomatoes
16 oz. kale (cleaned and cut)
10 cups water
3 tbsp sodium-free bouillon (OPTIONAL...not Challenge Approved)
coconut oil/spray

Directions:

1. Mix meat with all dried spices listed above (except bouillon) using your hand. Let sit for at least 30 minutes.
2. In a large stock pot on medium-high heat, spray bottom of pan with coconut spray. Brown meat in bottom of pan, breaking in up into small pieces as it cooks.
3. Once meat is almost cooked, add chopped carrots and celery and let cook slightly for about 2 minutes, stirring frequently.
4. Add water, tomatoes (chopped up small), bouillon, and  extra salt to taste. Bring to a boil and let simmer covered on low heat for 30 minutes.
5. Add kale and let simmer covered on low heat for 20 more minutes.

Serving size: 1 1/2 cups
Makes roughly 8-10 servings

Veggie Chicken Meatballs

Veggie Chicken Meatballs

These are great for a snack on the go! They taste great cold or you can warm them up for a meal. Veggies and protein are incorporated, so have 2 of them in your bag with an apple and your meal is set!

Ingredients:

1 lb ground chicken
1 egg
6 cups fresh chopped spinach
3/4 bell pepper diced
1 tsp Himalayan Salt
1 tbsp Mrs. Dash Garlic and Herb Seasoning
1 tsp ground cayenne pepper

Mix all ingredients in a bowl with your hands. Spray baking pan with coconut spray. Form meat into balls roughly 1.5-inch diameter. Place on baking pan spread evenly. Bake on 350 for 22 minutes.

Makes 4 servings