Strawberry Banana Frozen Yogurt

Strawberry Banana Frozen Yogurt

Ingredients:

2 frozen bananas

1 cup frozen strawberries

water (as needed)

Peel bananas and place them in freezer for at least 24 hours. Place bananas and strawberries in a high-powered blender or food processor. Begin processing. If mixture stops moving, add a little water and push mixture closer to blades (using a rubber spatula). Continue processing until the mixture is blended to a soft-serve/frozen yogurt consistency.

Place back in freezer for 20 minutes. Enjoy!

Makes 2 servings

*****Please note....you can use any frozen fruits that you want to make this....try out as many as possible, especially on fruit days! Also think about adding raw walnuts or almonds (post challenge, of course)...

Chicken Vegetable Soup

Chicken Vegetable Soup

Ingredients:

1/2 whole chicken (roughly 6 pounds...I used a Wegmans fresh roaster chicken...cut in half and you can freeze the other half for more soup later on)

3 cups carrots chopped

3 cups celery chopped

3 tomatoes off the vine chopped

6 cups spinach

1 tbsp pink himalayan salt

Put chicken in stock pot and fill pot 2/3 with water (being sure chicken is completely covered). Bring to a boil, then put on low heat. Add remaining ingredients and simmer on low for 2-3 hours (the longer the better). After at least 2 hours, remove chicken from broth and remove meat from bones. Put meat back in the soup and add spinach for last 30 minutes of cooking.

Makes 6-8 servings

Green Pancakes

Green Pancakes

**I have made this recipe a few times...it is a GREAT change of pace. I stole these directions from Kate Michele to make it easier for this blog**

Ingredients:

2 Eggs
1 Banana
1 Cup Fresh Spinach (you will not taste this, I promise)

Optional add-ins:

1 tsp vanilla extra
cinnamon to taste
Fresh blueberries

1) mix all ingredients in a blender (minus blueberries)
2) Prep pan with cooking SPRAY (oil is a no no!)
3) pour ingredients into pan
4) add in blueberries
5) cook & flip just like regular pancakes
6) Enjoy!!

Egg White/Spinach Breakfast Muffins

Egg White/Spinach Breakfast Muffins

Ingredients:
3 cups eggs whites
6 cups spinach chopped
4 oz homemade spicy turkey sausage
1 tbsp Mrs. Dash original seasoning
1 tsp pink himalayan salt
1 tsp crushed black pepper

Preheat oven to 350 degrees. Mix egg whites, spinach and spices together in a bowl. Brown the turkey sausage and break up into small pieces on the stove with a little coconut spray. Spray muffin pan (12 muffins) with coconut spray).  Fill muffin pan with egg whites/spinach equally between the 12 muffin spots. Top each muffin with turkey sausage pieces.

Bake on 350 for 25 minutes or until eggs are set.

Makes 6 servings (2 muffins per serving)

Spicy Turkey Sausage Stuffed Peppers

Spicy Turkey Sausage Stuffed Peppers

Spicy Turkey Sausage

2lbs Ground Turkey
2 tbsp. chili powder
2 tbsp. garlic powder
2 tsp. cayenne pepper
2 tsp. onion powder
1 tsp. crushed red pepper
1 tsp. dried oregano
1 tsp. paprika
1/2 tsp. pink salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. black pepper
1/8 tsp. fennel seeds
1 egg

Mix all ingredients above by hand until mixed through. Cover with plastic wrap and put in fridge for 24 hours. 

It's now ready to be cooked however you want to use it (I used 4 oz in the stuffed peppers and the remainder I added to my Egg White/Spinach Breakfast Muffins)

Tomato Sauce

8 tomatoes on the vine
1 tbsp garlic powder
1 tbsp onion powder
1 tsp pink salt
2 tbsp dried basil

Blend tomatoes in food processor. Bring to boil in pot and add all spices except basil. Simmer on low for 45 minutes, stirring occasionally. After 45 minutes, add basil. Continue to simmer for another 30-45 minutes.

Bake peppers at 350 degrees for an hour (covered with tin foil for the first 45 minutes)

Chicken Curry Stew

Chicken Curry Stew

Ingredients:
20 oz chicken (I use organic boneless skinless thighs)
2 cups carrots
2 cups celery
1 bell pepper
2 medium Hungarian peppers
3 tomatoes puréed in blender with a little water
1 tbsp each of tyme, basil, oregano, garlic powder, onion powder, Himalayan salt
2 tbsp of hot curry powder

Add all ingredients in slow cooker and cook on low for 6-8 hours.

Makes 6 servings

Veggetti Bolognes

Veggetti Bolognes

Ingredients:
1.2 pounds ground turkey
2 cups organic grape tomatoes
1 can organic tomato paste (make sure there are no added preservatives)
2/3 cup water
1 tbsp. Mrs. Dash italian seasoning

Directions:
On medium heat, brown the turkey and drain excess liquid once browned. Cut/crush grape tomatoes over turkey, add can of tomato paste and water. Let simmer on low for 10 minutes or until tomatoes are cooked through.

Chicken Kale Slow Cooker

Chicken Kale Slow Cooker

Ingredients:
24 oz cleaned organic boneless skinless chicken thighs
16 oz organic cleaned kale
2 zucchinis
4 tomatoes off the vines and 1 red bell pepper puréed in food processor with 1 cup water
1 whole lemon squeezed and put into mixture
1 tbsp basil
1 tbsp oregano
1 tbsp thyme
1 tbsp pink Himalayan salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mrs dash italian salt free seasoning

Place all ingredients into crock pot and mix. Cook on low for 6 hours.

Makes 6 servings.

Cilantro-Lime Cauliflower Couscous

Cilantro-Lime Cauliflower Couscous

Ingredients:
1 whole cauliflower
2 tomatoes off the vine
1 tsp pink Himalayan salt
1 tbsp cumin powder
1/2 cup freshly chopped cilantro
1 lime

Pulse cauliflower florets in food processor until you get a rice/couscous like consistency. Spray non-stick pan with coconut oil spray. Add pulsed cauliflower, chopped tomatoes, cumin and salt to pan. Sauté until the liquid evaporates, stirring regularly. Transfer to bowl. Add cilantro and squeeze juice from whole lime. Stir and enjoy (tomorrow....after ur fast)

Makes 6-8 one cup servings