Chocolate Shakeology Pancakes

Are you a pancake lover?? 

In all honesty I am not a HUGE fan... But my husband and kids are.  So I have had to come up with creative ways to keep them happy and HEALHY! 

I decided to create a chocolate peanutbutter pancake for them using the most nutritious meal on earth, shakelogy! 

So this means they are eating veggies.... In their chocolate pancake and not evening knowing it!!  SAY WHAT! 

These are Kid tested and Husband approved!!! 

So here you go... 

You will need :

2 whole eggs

1 small ripe banana 

2 Tbs heaping PB2

2 Tbs heaping of chocolate shakeology

If desired- a couple dark chocolate chips or cocoa nibs 

Whip together and Cook on stove like normal pancakes. 

You can eat these with a drizzle of pb2 mixed with milk or water on top! 

Happy Eating!!

Quinoa Tomato and Cucumber salad

This quinoa salad is the perfect compliment to any dish!! 

I prefer to eat it cold!  

Here is what you will need:

1/2 cup cooked quinoa 

1 Tbs extra Virginia olive oil 

Himalayan sea salt to taste 

1 squirt of Braggs liquid Aminos (optional)

1 Tbs fresh lemon juice 

Halved Cherrie tomatoes (I like a lot in mine)

1/2 medium cucumber, peeled and diced

2 Tbs finely chopped fresh parsley 

1 Tbs finely chopped mint leaves 

Directions: 

Mix oil, salt, Braggs liquid Aminos and lemon juice.  Add in quinoa and then mix together. Add in remaining  ingredients and fold in gently.  

Cover, let marinate and Refrigerate for 2-3 hours before serving. 

Enjoy !! 

Organic chicken noodle soup

2.5 lbs organic Chicken

1 Box of organic Chicken broth

2-3 organic Carrots chopped

2-3 organic celery stalks chopped

1/2 a white onion chopped 

1 cup of brown rice noodles or whole wheat 

1 bunch of collars greens chopped (optional)

4 cloves of garlic chopped 

1/4 tsp cumin (optional) 

2 tbs of poultry seasoning 

1 tsp or so of garlic salt 

2 Bay leaves

Pepper to taste   

Directions: 

-boil chicken, carrots and celery in water until cooked

- remove chicken and shred 

-add in rest of ingridients and continue to cook on high until noodles become soft 

- add chicken back in and simmer on low for about 20 minutes or so until flavors blend.  

Feel free to add in other veggies! I tend to make it slightly different each time depending what I have on hand! 

You can add in mushrooms, zucchini... Ect...

Get creative! That's what makes cooking fun!

Spaghetti Squash Casserole

Ever get the urge for a nice lasagna or a bowl of spaghetti?!?! Maybe your Italian and miss your moms homemade recipes. 
Well here is a delicious casserole that is CLEAN and without the spaghetti!

You will get your spaghetti fix, without the flour and carbs!
I promise this will satisfy! and its fairly simple to make :)



Here is what you will need....
SERVINGS: 6

 1 spaghetti squash, halved lengthwise and seeds removed

1 Tbsp EVOOl
1 sm onion, chopped...
1 tsp dried basil
1 tomato, chopped
1 pepper, diced
1 carrot, shredded
1 c (8 ounces) feta cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
32 ounces tomato sauce
1/4 c chopped parsley (used dried)

1tsp red pepper flakes 

1 tsp oregano 
1/4 c (1 ounce) grated parmesan cheese
3 Tbsp seasoned whole wheat dry bread crumbs (Panko)

1 lb of ground turkey Italian seasoned meat (optional)

Directions
1. PREHEAT the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet.

Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

2. MEANWHILE, warm the oil in a medium skillet set over medium heat. Add the onion and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add remaining veggies. Cook for 3 to 4 minutes, or until the mixture is dry.

3. ADD the feta cheese, mozzarella, parsley, sauce and veggie mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

4. BAKE for 30 minutes, or until bubbly and heated through.


ENJOY!

Egg and Sausage Casserole

EGG & SAUSAGE CASSEROLE

My mom made this egg casserole all growing up (and still does) for all of our special holidays we spend together! I cant say I have ever gotten sick of it! We always look forward to our egg casserole, blueberry muffins and orange juice!
Because we love this recipe so much- and it was slightly "dirty"- I decided to clean it up so it had less processed foods, less fat, and less sodium.



Clean Egg Casserole

My mom usually would just use a can of mushroom soup- which I now have a home made recipe for and she would use the Jimmy Dean breakfast sausage ground pork.

We have a retreat comeing up this weekend for us Beachbody coaches on the Dream Team (WAHOO!) so I decided this would be a perfect dish to bring! However my moms recipe didn't cut it ;)

So I went back to the drawing board to clean it up... and here is what I came up with....

2 cups cheddar cheese - grated

1 cup of homemade cream of mushroom soup

1 dozen eggs

1 lb. of  ground turkey breakfast sausage 

  

Brown sausage and drain well

Grate cheese 

Beat eggs

Mix all together with soup in bowl and pour into a 9x13 inch pan.

Bake at 350 degrees for 30 minutes or until a knife comes out clean when tested.

Can be reheated later.

(Can also eat with hot sauce on top ) 

Enjoy! 

We sure did 😊 yummy !! 

Clean Mexican chicken soup

Its fall and I love to have soup ready in the fridge for lunch and dinner since the weather is getting colder outside.  But many times we turn to the more traditional soups- so I wanted to spice it up a little bit and make some Mexican soup instead of the usual chicken noodle!!  

 So here it is.....

Ingredients 

1 Tbs vegetable oil

3-4 Large organic chicken breasts 

1 small onion chopped 

2Tbs of homemade taco seasoning 

1 Tbs paprika 

1/2 tsp salt 

1/2 tsp cumin 

1/2 tsp chili powder 

1/4 tsp cayenne pepper 

4Tbs fresh chopped cilantro 

1-2 chopped(finely) jalepeno pepper

1 can pinto beans, rinse and drained

1 lime juiced 

32 oz of organic chicken broth  

Toppings 

Homemade Papa's pico de gallo 

1 avocado chopped 

Fresh cilantro 

Lime wedge 

Tortilla chips if desired 

Homemade Taco seasoning 

2 1/2 tsp chili powder 

3/4 tsp cumin 

1/4 tsp Himalayan pink salt 

1/4 tsp paprika 

1/4 tsp pepper 

1/8 tsp garlic powder 

1/8 tsp onion powder 

1/8 tsp red pepper flakes or cayenne pepper 

1/8 tsp dried oregano 

1/8 dried cilantro 

Directions 

1. Heat oil in large soup pot over medium heat.  Add in chicken and onion am sprinkle in taco seasoning 

 

Cook until chicken is cooked through and onions are tender (about 10 minutes) 

Add in cumin, chili powder, and cayenne pepper.  Let cook for about another minute. 

Add in cilantro, pepper to taste, pinto peans, lime juice and then 3 1/2 cups of chicken broth. 

Let simmer for about 20 minutes, stirring occasionally. 

While the soup simmers prepare pico de gallo. 

Serve soup with avocado and pico de gallo on top.  Garnish with cilantro and lime wedge. 

ENJOY... 

AND STAY WARM!!