Saturday, July 30, 2016

Coconut PB Blueberry Frozen Treats



To say my fur-babies are some what spoiled is putting things lightly. They get homemade food, Shaklee protein & Vitamins & yummy treats made with love!!!💕 Moe & Bosley are more than "pets", they are family. 

Ingredients:
Melted coconut oil
PB or Any nut butter
Blueberries
Silicone mold
I used a mold like these


Directions:
Pour a small amount of oil into molds, scoop a dime size nut butter in the 1-2 blueberries then cover with coconut oil. Freeze until ready to eat. My kids even live these. They make a great cooling summer treat for the pups.


Happy Moe!

Do you make special treats for your pets?

Avocado Cilantro-Lime Dressing


One of my favorite go to items for healthy fats is the avocado, but to be straight up honest I'm not a huge fan of eating then plain. I love them on salad or anything Mexican. I use this dressing often with my black bean burrito bowls. The best part is my kids love it too! Score 1 for Mom!!

1 Avocado
1-3 Cloves of Garlic
1/4C Cliantro
1/4C Greek or Coconut Yogurt
1T Lime Juice
3T Olive Oil
1/tsp Ground Black Pepper
1/4tsp Sea Salt
Water (as needed)

Directions:
🤓Serioudly this is the easiest to make!

Dump all in blender or food processor & BOOM!
Add 1T of water at a time to desired consistency.


This is my favorite summer dressing, perfect for days at the beach 😍

Have a fantastic day,
Stacey
Me & my bestie, Lizette



Monday, June 20, 2016

Paleo Cookies


2 scoops Life Protein
2 bananas, mashed until mushy
3/4 C rolled oats
1tsp cinnamon
1tsp almond extract
1tsp baking powder
1/4-1/2C mix-ins, I love enjoy chips & nuts or seeds.

These are kid tested and Mom approved! Give it to them for breakfast & they think they are getting away with having a sweet treat!!



Directions:
Preheat oven to 350F.
Mix all ingredients until well mixed. It may be easier to start with the bananas. I tossed it all right into my kitchen aide mixer.

Scoop onto a lined cookie sheet, mix should make 12-15 cookies. 

Bake for 15-20 minutes. 

*for a slightly crispy version, flip cookies half way through baking.

Enjoy!


Wednesday, June 1, 2016

Lentil Sloppy Joes ~Slow Cooker Style

This week I am hosting a RESET group, where we focus on cleaning out any of the yucky foods or toxins that have accumulated in our bodies. The idea behind it is to limit the items that slow our digestive tract down, grains, dairy, animal proteins...and to fill our bodies with wholesome fruits, veggies and plant based proteins. At the base of our protein in take is my beloved Life protein shakes and the rest of my intake is fresh foods. Tonight I want to enjoy a hot dinner with my family, so this plant based, vegan meal will surely hit the spot & is loved by all members of the family (BONUS!).
I think many people forget just how yummy & nutritious lentils can be and a great alternative to ground beef or ground poultry. Lentils also save not only on calories but on saturated fats and MONEY! That's right, they are way less expensive than animal protein, so lentil on!!
The lentils in this recipe add such a nice meat-like texture, and are simply perfect served on spaghetti squash with a little extra sauce. I realize most people probably think of sloppy joes on buns, but I’ve been on mission to limit grains from our families diets and couldn’t resist throwing it all in the slow cooker together.
Surprisingly, you wouldn’t believe how filling, cheap and easy this meal is. The 15g of plant-based protein and fiber help to keep you full and satisfied while the slow cooker makes prepping this meal less than 10 minutes! I highly recommend this recipe for a weeknight– it makes great leftovers for lunch the next day too! If you work outside the home, I would highly suggest purchasing a slow cooker that has a timer on it, other wise your crock pot meals will be over cooked. Even though I work out of my home office most days, crock pot "dump & go" meals are my favorite. This way I can spend my precious time with clients, designing recipes and time with my family!


INGREDIENTS
  • 1 1/4 cups uncooked lentils, rinsed and drained (I like to combine red & brown lentils)
  • 1 white onion, diced
  • 1 red pepper, diced
  • 1 carrot, thinly sliced (carrot is optional but it adds more sweetness, color and texture)
  • 3 cloves garlic, minced or 1tbsp garlic powder
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 - (15 oz) can tomato sauce
  • 1 - (15 oz) can diced tomatoes
  • 1 1/2 cups water (or veggie broth), plus more if necessary
  • 2 tablespoons organic ketchup
  • 1 teaspoon yellow mustard
  • 1 teaspoon gluten free soy sauce (we use Bragg's Soy Amino)
  • 1 spaghetti squash, washed & sliced in half)
  • Salt and pepper, to taste
INSTRUCTIONS
  1. In a large slow cooker, "dump" all ingredients except spaghetti squash. Stir to combine.
  2. Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves face down in the slow cooker right on top of the lentils. Cover and cook on high for 4-6 hours or until squash is tender and lentils are cooked completely. If the lentils seem dry in any way, just stir in some water until it reaches a nice thick, consistency.
  3. Remove spaghetti squash and shred inside with a fork. Divide among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired. Serves 4-6 depending on how hungry you are. 
NOTES
Notes:
What to do if you don't have a slow cooker: I would assume that you could just cook the lentils on the stove top in the sauce instead of on a slow cooker. Saute vegetables with a small amount of olive oil, then add in the remaining ingredients, bring to a boil, cover, reduce heat to medium and simmer until lentils are tender -- about 35-45 minutes. Uncover and cook longer if more liquid needs to be absorbed.
To cook spaghetti squash: Cut in half, scoop out seeds, and place on a large baking sheet lined with parchment paper. Bake at 375 degrees F for 45 minutes to 1 hour.

Happy eating,
Stacey
My newest favorite smoothie, raspberry lime cooler! Go here for recipe 😋



Raspberry Lime Cooler Smoothie

OMGee!
This is now my favorite refreshing warm weather go to.
It tastes great and is refreshing. I think the lime juice is what makes it a "cooler"! LoL




Delicious and nutritious! 
2 scoops Vanilla Shaklee Life Energizing Shake
1 cup unsweetened vanilla coconut milk

1 cup frozen raspberries
Juice of lime 1 lime
1 packet of sweetener *optional (ex. Stevia)
Blend all ingredients in blender until smooth.

I even had this as my post workout muscle boost!


Have a great day!

Thursday, May 19, 2016

Coconut Lemon Pound Cake

Ingredients:
4 eggs
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup lemon juice
zest of 1 lemon
1/2 cup plus 1 T coconut flour
1/4 cup tapioca starch
1/2 t baking soda
Pinch salt
Glaze (optional- I topped with fresh berries!)
1/3 cup coconut butter, for glaze
2 T maple syrup, for glaze
2 T lemon juice, for glaze
Instructions:
1. Preheat the oven to 350℉ and grease a loaf pan, I used coconut oil & a glass pan. Or use parchment paper
2. In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice, and lemon zest.
3. Add the coconut flour, tapioca starch, baking soda, and salt. Mix well.
4. Transfer to prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in center of cake comes out clean.
5. Remove from pan and cool completely.
6. In a small bowl, mix together the coconut butter, maple syrup, and lemon juice for the glaze. Spread on cake.
7. Slice and enjoy.

Me & our newest fur-baby, Moe! 

Sunday, April 24, 2016

Ginger Garlic Roasted Chicken with fresh Fennel

Ginger Garlic Roasted Chicken with fresh Fennel 



Ginger Garlic Roasted Chicken with fresh Fennel
serves 4

1 five-six pound roasting chicken
2-4 Tablespoons of coconut oil
Salt and fresh ground pepper
2-3 medium sweet potatoes
2 medium onions
3-4 large garlic cloves
4 Tablespoons fresh ginger
2 Blood oranges (or regular navel)
1 head of fennel
3-4 Thai peppers (crushed red pepper if you cannot find these)
Twine to tie the legs if needed


Preheat oven to 425.

Chop it up:
"If you have never seen fennel, it kinda reminds me of the screeching plants from Harry Potter."

Chop your onions, fennel and peeled sweet potatoes and mix them together in a heavy-duty roasting pan.
Quarter the blood oranges.
Chop the thai peppers, and mince the garlic and ginger. 
*Set aside 1 Tablespoon of the ginger, 1Tablespoon of the garlic, half of the thai peppers and 3 quarters of orange.

Melt 1-2 Tablespoons of coconut oil and mix in the remaining garlic,ginger and peppers. Pour the mixture over the onion and potatoes in the roasting pan, mixing well. Place the blood oranges around the potatoes as well.

Prep the Chicken:
1. Remove the giblets and excess fat from the chicken cavity. 
2. Rinse chicken inside and out under cold running water. 
3. Dry chicken with paper towels, tuck the wing tips under the body, and set it aside. 
4. Coat the chicken with coconut oil, then sprinkle liberally with salt and pepper.
5. Stuff the cavity with the reserved ginger, garlic, thai peppers and blood orange. 
6. Fill out the cavity with a bit of the potato-fennel mixture as well, if desired. 
7. Bring the legs forward and cross them, tying them with twine or cut a slit in the skin and tuck the legs into the holes.
8. Place the chicken in the roasting pan on top of the vegetables.

Get Roasting!
Put it in the oven to roast until skin is deep golden brown and crisp, and juice runs clear when pierced with a fork  – about 2 hours.  If using a thermometer, the breast should read 180 degrees and the thigh 190 when done.

Remove the chicken from the vegetables and place it on a cutting board for about 10-15 minutes before serving so the juices can settle.


Serve with sautéed asparagus or some gluten free rolls or biscuits (yum!)

"bunny biscuit for Easter!"


Have a great day!


Here we are at the 2016 Cherry Blossom Festival in DC! 
What a fantastic war to welcome spring in the Capital region :-)