Recipes



I follow several blogs that post healthy food recipes and I appreciate being the beneficiary of their labors (I've included some of my favorites at the bottom of this page)! Some recipes are too intricate for me (I like to keep things simple otherwise there is the risk that I just won't do it) so I have added my fastest and favorite recipes to this page for quick reference. I love making these for my family because they are simple, real and I know they are doing their bodies good (mostly). I make sure to note where the recipe came from and thank all those ladies that spend so much time in the kitchen for our benefit!




Many of these recipes do require some pantry items that you may not yet have as staples - real, unsweetened coconut, nuts, flax seeds, chia seeds, almond flour, millet, quinoa or vegan protein powders. Take baby steps and slowly add some of these healthy grains, nuts, legumes to your pantry and any equipment you might need. I use a small coffee grinder to grind flax and coconut flakes. Flax seed needs to be ground fresh and immediately used or stored in the fridge to keep its potency (the body can't breakdown whole flax seeds). I have also included a list of simple lunch meals at the bottom of the page; sometimes I draw a blank when it comes to good snack and lunch options so I taped this list in one of my kitchen cabinets for quick and easy access. I have also tried to reframe my view of food as a positive - it can fill in so many of the gaps in our health and wellness and it is one of life's simplest and greatest joys! I love to eat and there is no shame in that! Enjoy!



~Treats and Snacks~
Listed first because they are most important, or at the least most enjoyable.

Chocolate Chip Happy Cookies
1 Stick Unsalted Butter
1 tsp. Stevia
1 T. Grade B Maple Syrup
1 Egg
1 Egg Yolk
2 tsp. Vanilla
1/2 Cup Applesauce
1/2 Cup Fage Yogurt
2 1/3 Cups Whole Wheat, Spelt and/or Brown Rice Flour (I use a combination)
1 tsp. Baking Soda
1 tsp. Sea Salt
1 Scoop Vanilla SunWarrior Protein Powder
1 Cup Chocolate Chips

Melt 1 stick butter and mix with 1 tsp. Stevia and maple syrup for about a minute. Add 1 egg and 1 egg yolk and vanilla. Whip 2 minutes. Add yogurt and applesauce, mix one more minute. Add pre-mixed dry ingredients. Fold in chips.

Bake at 375 degrees for 6 minutes, leave on tray.

Chocolate Chip Muffins
1 Cup Brown Rice and Spelt Flour
1/2 Cup Almond Flour
1 Scoop Chocolate Sunwarrior Protein Powder
1 T Cacao Superfood Powder
1/4 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
2 Eggs
1/3 Cup Coconut Oil
1/2 Cup Applesauce
1/2 Cup Plain Fage Yogurt
1/2 Cup Xagave, divided
1 tsp. Vanilla
1 oz. Unsweetened Chocolate
1/2 Cup Chocolate Chips (optional)

Combine dry ingredients in a separate bowl. Combine eggs, yogurt, applesauce, 1/4 cup Xagave and vanilla in a bowl, stir well. Melt 1 oz of unsweetened chocolate in a sauce pan with the coconut oil. Remove from heat and add 1/4 Xagave and combine with egg mixture. Add egg mixture to the powder ingredients and stir to combine; batter will be a little runny. Add chocolate chips (I like chocolate chips mostly for their texture). Pour into prepared muffin tin/muffin cups filling 1/2 to 2/3 full. Bake at 325 degrees for 20 minutes. Makes 18 muffins.

Chocolate Chia Pudding
1 1/4 Cups Unsweetened Vanilla Almond Milk
1/4 Cup Coconut Milk (Canned) or a little less (a healthy fat and gives it a little creaminess)
1 T Superfood Cacao Powder
1 1/2 T Cocoa Powder (I used NOW's Cocoa Powder)
1/2 Scoop Sun Warrior Protein Powder
1 T Pure Maple Syrup
5 Drops Vanilla Crème Stevia
1/8-1/4 tsp Almond Extract
1/4 Cup Chia Seeds

Here's the secret - put all ingredients in a blender with the exception of the chia seeds. Blend up real good so there are no clumps of powder. Add the chia seeds and stir those babies in. Refrigerate for 4 hours or more. You may need to stir once or twice to separate the chia seeds and give them space to blossom. The almond extract was AWESOME and just for a hint of extra texture and indulgence, I throw in a few semi-sweet chocolate chips. This really is a power snack and treat rolled into one. I'm going to have start buying chia seeds in bulk now that I've perfected this snack!

Makes 2 nice-sized servings.



1 Cup toasted rolled oats (I have never toasted the oats and they still turn out amazing)
1/2 Cup nut butter (I used almond butter)
1/2 Cup Grade B maple syrup or Agave
1/2 Cup Unsweetened shredded coconut
1/2 Cup Chopped nuts (pecans are my absolute favorite in these)
1/2 Cup chocolate/carob chips or dried fruit (I still don't do the dried fruit)
1 Tsp Vanilla extract
1 Tsp Cinnamon
1/4 to 1/2 Tsp Real Salt (if desired or using an unsalted nut butter)

Preheat overn to 325 degrees.
Combine all ingredients and refrigerate for 15 minutes.
Scoop cookie dough by TBSP on parchment lined or greased cookie sheet.
Bake 10-12 minutes.
Cool.
* These do not rise or spread so you can place them fairly close together. I am able to do the entire batch on a single cookie sheet. These are my husbands absolute favorite cookies. Thanks Heather!

**Alternative Option 1: double the recipe but add 1/4 cup unsalted butter to 3/4 cup of almond butter. Melt butter, add 1/2 cup maple syrup (don't double), and the 3/4 cup almond butter. Add 1/2 cup chocolate chips, stir. You just want to get the texture creamy; do not boil or get too hot. Add to other ingredients and form into balls on parchment paper until cooled. Store in glass airtight container. These are drops of deliciousness - these are like no-bakes without the naughty sugar and good fats! These are a staple. In picture above.
** Alternative Option 2: double the recipe but add 1/2 cup unsalted butter instead of doing a full cup of almond butter, add 1 scoop SunWarrior Chocolate Protein, 1 Tablespoon Cocoa or Carob powder add 1/2 cup white chocolate chips. Store in the freezer.

Chocolate Chip Almond Flour Cookies

2 1/2 cups Almond flour
1/2 cup coconut flour
1 Scoop Jay Robb Egg White Protein, Vanilla
2 eggs
1 tsp vanilla
1 tsp almond extract
1/2 tsp baking soda
1/2 cup Grade B maple syrup or Agave
1/2 cup butter, softened
1 cup Enjoy Life Mini Chocolate Chips

*Blend all ingredients well with spoon except flour. Add flour last. Spoon onto parchment lined cookie sheet. Cookie dough balls will hold shape so you can press down lightly. I use a pampered chef scooper and leave as is. Bake at 375 degrees for 8 minutes. An awesome variation to this cookie is white chocolate chips and craisins. SO GOOD! My 15-month old baby chucks his binkey to the farthest reaches of the room and comes running when I pull these out. He LOVES them. (Note: Ahh! My 15-month baby is now almost seven but I can't bring myself to take that statement out because I forget that he used to that and it was so adorable when he did!).

Good-For-You Cookie Dough Truffles



1 cup cashews
1/2 cup rolled oats
1.5 scoops Vanilla Sun Warrior protein powder
1 tsp chia seeds
1 tsp ground flax seeds
1 tsp unsweetened shredded coconut
1/2 cup whole wheat pastry flour (I used brown rice, almond, coconut and whole wheat flours)
1 T natural cane sugar (I think this is optional)
1 tsp vanilla
1/4 tsp almond
4-6 T pure maple syrup (I did half syrup and half Xagave)
2 tsp Coconut butter
1/4 cup chocolate chips (optional)

Truffle Shell
Necessary amount of chocolate chips, melted


In a food processor, add the cashews and oats and process until it forms a fine crumble. Add protein powder, chia, flax, coconut, flour and sugar and process for a few more seconds. Add in maple syrup, vanilla and almond. Batter will be just sticky enough to roll into balls. Line 8x8 baking dish with parchment paper and fill with cookie dough balls. Chill about 15 minutes. Dip into melted chocolate chips and place in baking dish to chill in fridge. *I added a touch of almond extract to the melted chips about half way through the melting process. It makes the consistency firmer and is not as easy to coat, but still doable. Just gives it that extra umphh. For those of you who have never used melted chocolate chips to dip, put in a glass dish and microwave for 30 seconds at a time (I usually have to do my three times). If you overheat the chips, they become clumpy and you can't fun dip.



My Famous Popcorn that People Can't Get Enough Of
Did you hear that popcorn in healthier that fruits and vegetables? The fiber is unsurpassed? Well, I don't totally buy that but I'll still take it as a great snack! This particular recipe is simple and a tasty and balanced snack.

Pop 1/2 cup - 3/4 cup popcorn kernels in air popper
Melt 1/2 cup unsalted butter (or less - but the butter will help your body absorb the carbs from the popcorn slower making less to be stored as fat!) and pour over popped popcorn
Sprinkle Real Salt and Nutritional Yeast (I like Quantum Labs - there is 10 grams of protein in 2 tablespoons!) and grate some fresh parmesan cheese and toss/stir to coat repeating salt and yeast step.

I recently sprinkled some Pampered Chef Garlic and Herb seasoning on this as well and I thought it was to die for!

Cheesy Kale Chips
1.5 Cups cashews soaked for a couple hours (I usually end up simply using a 1/2 cup of pure cream)
1 Red bell pepper
2 T Fresh lemon juice
5 T Nutritional yeast

Combine above ingredients in a blender or food processor and blend until creamy consistency.
Wash 2 bunches of kale and separate leaves from stems (discard stems). Allow kale to dry.
Put kale into large bowl and "massage" it with cheesy sauce. Line kale on parchment paper lined cookie sheets; try to avoid kale overlapping.
Bake in oven at 200 degrees for 2 hours.
*By baking at a lower temperature for a longer time, the enzymes in the kale are not destroyed.

*The cooking and baking process kills the enzymes in vegetables that are necessary to help digest food. By eating raw veggies prior to our meals, the enzymes present help to break down the food in our bodies and make the nutrients more readily available.
Cottatge Cheese With Salad Supreme



Desired amount of cottage cheese in a bowl or a spoonful on a cracker (or several)
Sprinkle with McCormick's Salad Supreme
How easy is that? Delicious on cucumber slices, or a cracker (R.W. Garcia's Sweet Potato Crackers are quite tasty!)

Killer Chip Dip - KILLER!
1/2 cup white vinegar
1/2 cup Natural Cane Sugar (Xagave)
1/4 - 1/2 cup oil (olive or grapeseed oil)
1 tsp salt
1 tsp pepper
*Combine in sauce pan over medium heat. Remove once sugar has disolved; set aside.

*In food processor, combine the following:
1 red bell pepper
1/2 red onion (or less if you don't want it too strong)
1 jalapeno
2-3 stalks celery
3/4 bunch cilantro

*Rinse and drain 1 can each of the following:
Pinto beans
Black-eyed peas
Shoepeg corn

Combine all ingredients in large bowl and serve with tortilla chips. Wow. Killer. Everybody loves this dip.

~A Few Tasty Salads~


Parmesan and Bacon Green Salad with Sweet Onion Dressing
2 Bags of lettuce - combination red leaf, green leaf, iceberg and romaine (I always get two bags of Romaine Lettuce when in a hurry - otherwise fresh is best)
4 oz fresh grated parmesan cheese
4 oz fresh grated mozzarella cheese (I totally eye-ball the cheeses)
1/2 lb crumbled bacon
Slivered Almonds (A decent amount. This is my addition and super good)
* I have also had salads like this with chicken and cranberries added, or even mushrooms.

Dressing

1/4 Cup chopped purple onion
1/2 Cup red wine vinegar
3/4 Cup Agave or 1 Cup Evaporated Cane Sugar or Sugar
1 Tsp Salt
2 Tsp Dry mustard
1 Cup Oil (I usually use Extra Virgin Olive Oil)

Blend all ingredients with the exception of the oil in a blender. Pour the oil in while the blender is going. Blend until mixed well.

* Out of all the salads I make and take, this salad gets the highest reviews and requests for the recipe. It is so easy and SO delicious.



Pear and Gorgonzola Salad with Pecans and Light Onion Dressing

Sliced or chopped pear
Crumbled gorgonzola cheese
Crushed pecans
Lettuce of choice


Light Onion Dressing (Guilt-Free Indulgence Cookbook)
1/4 cup fresh lemon juice
1 cup of flax seed oil, sunflower oil or olive oil
1/4 cup tarragon vinegar, cider vinegar or lemon juice
1 white onion
2 T fresh parsley (I have to admit that I never use fresh parsley)
1 tsp. tarragon leaves (I used dried leaves)
1 tsp. ginger
1/2 tsp. Dijon mustard

Place all ingredients in a blender. Store in fridge.

Throw-Together Delicious Balsamic Vinaigrette Salad
I just eyeball this one and if my lettuce and tomatoes are washed, it doesn't take me more than 3 minutes to throw this together.

Balsamic Vinegar (Be sure to get a brand that does not add sugar or high fructose corn syrup)
Olive Oil
Touch of garlic salt
About 1 tsp. mustard with ground mustard seed
Crumbled Feta cheese
Cherry Tomatoes

I pour the olive oil in the salad bowl, followed with the balsamic vinegar and , garlic salt and mustard. Using a fork I mix the ingredients together. I add the lettuce and toss. Once the lettuce is coated, I add the feta cheese and tomatoes, grate ground pepper and a touch of parmesan on top.
*Additions - Avacado or bacon are a simple way to change this salad up.
*For an exact recipe that you can store that takes a little more prep:
2 T. balsamic vinegar
2 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1 clove minced garlic
1 T. minced shallot
1/3 cup olive oil

Simple Salsa Salad



One part Chipotle and one part Marzetti Ranch Dressing.
Stir together and pour over greens.
Add salsa, a little cheddar and mozzarella cheeses, chicken, tillapia, avacado.
Top with crushed tortilla chips.

Salad de Maison or Now Known As Brittany's Best Dressing
This salad was always my favorite growing up. Pretty much still is my favorite as a grown-up.

Juice of 1 lemon
3 crushed/minced garlic cloves
1 tsp. salt
1/2 tsp. pepper
3/4 cup olive oil

Toss with greens and grated swiss cheese and bacon. Mmmmm.

Faux Mexican Bean Salad

1 can pinto and kidney beans
1/2 head iceburg lettuce
1/2 head cabbage
1 1/2 cups cheddar cheese
1 1/2 cups mozarella cheese
Thousand Island dressing
Top with crushed tortilla chips

Poppy Seed Dressing
1 1/2 T Poppy Seeds
3/4 Cup Apple Cider Vinegar (I like Bragg's)
1 1/2 Cups Olive Oil
3/4 Cup Evaporated Cane Sugar (or half the 3/4 cup using Xagave - that's what I do!)
1 1/2 T Dried Onion Flakes
1 1/2 tsp salt
3/4 tsp dry mustard

Blend in blender on slow, adding oil a little at a time. Toss salad with red onion, swiss cheese, tomatoes and pistachios. You could even add some avacado. Delicious.

Barbeque Chicken Salad
Green Leaf Lettuce
Corn
Red Onions
Diced Chicken
Cheddar and Mozzarella Cheese
Cilantro (optional)

Dressing:
1 part Barbeque Sauce to 1-2 parts Ranch Dressing

This is super simple. Just eyeball the amount of ingredients to your liking and I usually do 2 T of barbeque sauce with 1.5 T of ranch dressing; mix dressings, pour and toss. Delicious.


Homemade Artisan Bread

6 1/2 Cups All Purpose Flour
1.5 T (2 pkgs) Yeast
1.5 T Kosher Salt
3 Cups Lukewarm Water (100 degrees) - I don't ever take the temperature, I just go warm

In a large bowl, mix yeast and salt into water; stir in flour until there are no dry patches (if it is very, very sticky, add a little more flour. I think the stickiness depends on how lukewarm your water is. Sometimes 6.5 cups of flour is very dry and the other day I used 7 and a touch cups flour). Cover and let dough rise at room temperature for 2-5 hours. Bake or refrigerate dough covered up to two weeks (I don't love fridging the dough - it expands like crazy. I bake all loaves and freeze the bread and it tastes fresh the day you get it out of the freezer).

To bake: spray hands with cooking spray and pinch off grapefruit-sized pieces; turn dough in hands to lightly stretch (I pull the dough outward gently with my fingers in the middle of the dough; then bring two outside edges together underneath). Sprinkle pizza peel or cookie sheet with corn meal, let rest for 60 minutes. Place broiler pan on bottom of oven. Preheat oven at 450 degrees for 20 minutes. Dust with flour, slice top 3-4 times, pour 1 cup hot water in broiler pan. Shut door quickly (most of the rising of the bread occurs in the oven). Bake until well brown, about 20-30 minutes (I bake mine for about 20 minutes on convection). Cool completely. Serve with butter and honey (YUM).

I make four small-medium loaves with this recipe. Easiest recipe in the world and a true family favorite!!

~Meals~
I have to interject that I will eat a 'breakfast' meal at any time during the day. Heidi's OH SO GOOD Oatmeal is a lunch treat for me.
Heidi's OH SO GOOD Oatmeal
3/4 Cup Oats
1 Cup Sun Warrior Chocolate Protein Powder
2 Tablespoons Almond or Peanut Butter
1 Tablespoon Organic Unsweetened Coconut
1/2 - 1 Tablespoon Agave
2 Tsps. Hemp Seeds or Isa Crunch
2 Tsps. Cacao Nibs
2 Tablespoons Goji Berries (softened)
Coconut Milk and Almond Milk to satisfaction
Top with real or dried fruit. Sometimes I'm just plain not in the mood for fruity.

Directions: Put the first four ingredients in a bowl and combine. I use a knife and spoon to cut the almond butter into the oats and protein powder. Add the rest, combine and enjoy!


Penni's Best-Ever Homemade Granola

Combine
6 Cups Oats
2 Cups Unsweetened, Organic Coconut
1/2 Cup Sunflower Seeds

Next, Mix Together
1/2 Cup Oil (I would recommend a tropical oil such as pure Coconut Oil)
1 Cup Honey (or Agave)
1 Tsp Almond Extract
2 Tablespoons Vanilla Extract
1-2 Tsp Cinnamon

Drizzle over oats, coconut and sunflower seeds.
Crush and add 1/2 cup each of any of the following nuts: pecans, almonds, cashews, walnuts.
Bake at 300 degrees for 45-minutes stirring every 10-15 minutes.
Optional: Add craisins when granola has been removed from oven.
*This is absolutely fabulous with some raspberries or Goji berries and Coconut Milk mixed with Almond Milk. Delicious.

French Dip Sandwiches

2 lb. beef top round roast, trimmed
3 cups water
3/4 - 1 cup Bragg's Amino Acids
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3 whole peppercorns

Place roast in slow cooker. Add water, amino acids or soy sauce and seasonings. Cover, cook on high 5-6 hours. Remove meat from broth and shred or thinly slice. Pour broth into small cups for dipping. Broil rolls in oven with one side buttered, the other with a slice or two of swiss cheese. Delicious. This one came from my Fix-It-And-Forget-It Lightly crock pot cook book by Phyllis Pellman Good. I find this cookbook to be a must have for the busy Mom.

15-Minute Avacado Pasta (Compliments of Angela  from OhSheGlows.com)
1 medium sized ripe Avacado, pitted
1/2 lemon, juiced
2-3 garlic cloves (I use two - quite garlicky)
1/2 tsp Kosher salt
1/4 cup fresh basil (I never have this on hand so I just don't use it)
2 T EVOO
2 servings your choice of pasta (3 oz spelt and 3 oz Kamut spaghetti)
Freshly ground black pepper to taste.

Bring several cups of water to boil, add pasta, cook until Al Dente, about 8-10 minutes.
Meanwhile, make the sauce by placing the garlic cloves, lemon juice and olive oil into a food processor. Process until smooth. Now add in the avacado, basil and salt. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Serve immediately. *As you can see, I threw in some grape tomatoes and I loved it!

Jennifer's Eastern Burger (Compliments of Pete Cerqua, The 90-Second Fitness Solution)


2 tsp Olive Oil/Grapeseed (Use grapeseed for the higher heat)
2 T Minced Shallot
2 T Chopped Cremini (baby bella) Mushrooms
Salt and Pepper to Taste
1 T Low Sodim Soy Sauce
1/2 tsp Brown Rice Vinegar
1/2 tsp Chili Paste
1/4 of 1.3 Pound Package of Lean Ground Turkey
1 T Raw Wheat Germ (I ground up some millet and flax seed in a coffee grinder instead)
Chopped Scallion, both green and white parts
1/2 Whole Wheat Bun

Per Pete: Heat the oil in a pan over medium heat. Add the shallot and the garlic and cook until just sizzling, stirring occasionally. Add the mushrooms, stir and add salt and pepper. Cook until just starting to brown. Add the soy sauce, vinegar, and chili paste. Stir to combine, then remove from heat. Cool slightly.

Break apart the turkey with your hands and add to a small bowl along with the wheat germ. Mix together. Add mushroom mixture to turkey mixture, combining it with your fingers, squishing it to blend the mushrooms with the turkey.

Form a patty - should be wide and thin.  Create a small well in the center by using your thumb to make a slight indentation.

Lay foil on a baking sheet and oil lightly. Lay the burger on the oiled foil (indented side facing up) and place under the broiler for 5 minutes. Flip and cook for another 5 minutes. Turn off the broiler and allow the burger to rest in the oven while you prepare the burger fixings.  Top with scallions, guacamole, sliced avacado, or your favorite sliced veggies. Eat open-faced on a whole wheat bun.

Per Brittany: I substituted a few things because I made these on a whim and didn't have all the right ingredients. I also tried the recipe as I made this for my whole family. I subbed ground millet and flax for the wheat germ (which you can quickly do in a coffee grinder), subbed Bragg's Amino Acids for the soy sauce, some Apple Cider and White vinegar for tthe brown rice vinegar and threw in as many shrooms and onions/shallots as I wanted. I grilled on my grill pan and topped with swiss cheese. DELICIOUS. I made a second batch a week later and wrapped the individual patties in plastic wrap and put in the freezer for a quick meal. My picky husband also thoroughly loved this burger. Thanks Pete!!
Crock Pot Mexican Fiesta with Polenta
(This does happen to be a Brittany Original)

1 can black or pinto beans, rinsed and drained
1 can petite diced tomatoes
1 small can diced green chilies
1/2 onion chopped at sauteed (if in a pinch, this can be omitted)
1/2 - 1 rotisserie chicken shredded
Cheddar cheese to liking but probably around 2 cups
Dash of mexican spices, salt, pepper.
1 prepared polenta loaf, sliced evenly
Salsa, sour cream, avacado to garnish.

Spray inside of crock pot. Layer bottom of crock with 1/3 of chicken mixture that is first five ingredients. Top with layer of sliced polenta. Layer with cheese. Repeat layering twice. Serve topped with salsa and sour cream (or plain yogurt) and Faux Mexican salad or Simple Salsa Salad.

Autumn Soup (My Husband's Favorite Meal)

1 pound ground beef,m browned and drained
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
3/4 Cup Diced Potatoes
1/2 Cup Sliced Carrots
1 Bay Leaf
1 t. basil (I use about 1 t. or more of Italian Seasoning)
1 T Salt (I add more, including seasoned salt  for more flavor)
3 Cups Hot Water
1 Can Beef Broth (I make my own and make about 2 cups worth)
1 Can Petite Diced Tomatoes

Brown beef, combine all ingredients in crockpot and cook on low for 6-8 hours. Serve with fresh homemade artisan bread. This is the epitomy of comfort food and wonderful for the days you are feeling under the weather.

The Best I've Ever Had Chili (And I Created It!)

1 Pound Lean Ground Beef
1/2 Medium Yellow Onion
4 Cloves of Garlic
1/2 Green Bell Pepper
1 Can of Beer
1 Cup Beef Broth
3/4 Can (32 oz) Crushed Tomatoes
1 Can Petite Diced Tomatoes
1 Can Kidney Beans (Drained and rinsed)
1 Can Chili-Style Beans (Not drained)
2-3 T Chili Powder
1- 1 1/2 T Cumin Powder
Salt and Pepper

Brown beef. Add onions and garlic (cook for 2ish minutes). Add green pepper (cook for 2ish minutes). Add beer. Cover and let simmer for a couple minutes. Add beef broth and cover again to simmer for a couple minutes. Meanwhile, pour all other remaining ingredients in crockpot. Add beef and beer veggies. Stir, cover and cook on low for 4-6 hours. Serve with grated cheese, sour cream and crushed tortilla chips (if you want). This is really the best dang chili I've ever had. I also serve with freshly made cornbread.

Simplest-Ever Avacado Soup (Compliments of Pete Cerqua, The 90-Second Fitness Solution)

1 Serrano Pepper
1 Clove Garlic
1 T Packed Cilantron Leaves
1 Small Avacado
1 1/4 tsp lime juice
1 Cup Vegetable or Chicken Broth
Dash of Salt and Pepper
1/8 tsp. Chili Powder
1 T Light Sour Cream or Greek Yogurt
2 T chopped cooked shrimp

Per Pete: Cut the pepper in half lengthwise, then in half lenthwise again. Remove the vein of seeds and cut the quarter-pepper in half crosswise. Peel the clove of garlic and cut it in half. Cut in half again. Put the pper and the garlic into the bowl of a food processor and process thoroughly until chopped. Add the cilantro to the food processor and process until blended. Cut the avacado in half, squeeze the flesh from the two halves into the processor and process until smooth and creamy. Add the lime juice and the broth, 1/3 cup at a time and process until smooth and creamy. Transfer contents to a small saucepan. Add the spices and stir to combine. Cook over low heat until heated through. Do not boil. Serve with dollop of sour cream and top with shrimp.

Per Brittany: I simplified this even more. I just tossed all the ingredients (and I simply juiced one lime) into my Vitamix, blended until smooth and then heated in saute pan. I sauted the shrimpies in some garlic and grapeseed oil. Delicious, easy and so good for you! Those peppers do add some heat though!

Lobster Ravioli with Citrus Chardonnay Sauce
Mmmm. The Lobster ravioli is compliments of Cosco and the recipe I am providing is on the box, but I've been loving this so much I've made it every weekend for the last three weeks! But truth be told, I don't feel guilt-free about this one but life is all about balance and we do get to indulge and enjoy from time to time. I like to do it once a week!

Citrus Chardonnay Sauce
1 T EVOO
2 T shallots minced (I have used white onion)
1 to 1.5 lemons juiced
1 cup Chardonnay wine (or white cooking wine)
1/2 cup cream
2 sticks butter cubed (Whoa mama! I'm all for butter but that's alot; I only use 4 T)
1 T finely chopped parsley (never take the time to do the parsley thing)
Salt and pepper to taste

Combine shallots, lemon and wine and heat over high heat. Boil, reduce to medium heat and simmer until liquid is reduced by half. Add cream and simmer again until liquid reduced by half. Remove from heat and whisk in cubed butter. Add parsley.
*I like my on the citrus side so I juice 1/5 lemons and I let the lemon, chardonnay and onions sit in the fridge all day to let the flavors marry. Amazing. I also grated a little fresh parmesan cheese on top.

Raw Vegan Choco-PB Protein Bars from http://www.loveveggiesandyoga.com/
1 Ripe banana, mashed
1/4 Cup Coconut oil (melted)
1/2 Cup Maple Syrup (Grade B) or Agave
1/2 Cup peanut butter (or any nut butter i.e. almond, pecan, cashew, etc.)
1.5 Cups Oats
1/2 Cup Shredded coconut
1/2 Cup Raisins (goji berries, date chunks, cranberries, craisins, dried cherries/mangos/apricots, etc.)
1/2 Cup Chocolate chips and Cacao nibs mixed (I've only used just the cacao nibs)
4 Scoops Vegan Protein Powder Vega, Sunwarrior or Boku (I really like the SunWarrior)
2 Tbs Flax Seeds (ground)
2 Tbs Chia Seeds
1.5 Tsp Cinnamon
1 Tsp Vanilla extract

Put the banana, oil, syrup and PB in blender and liquify.
Put all other ingredients in a bowl and mix. Add liquid mixture to other ingredients and stir.
Place on saran wrap-lined 8x8 baking dish and freeze for 1 hour before cutting into approx. 10 bars.
Wrap individually. Eat immediately out of freezer or they start to get mushy. Absolutely amazing!
*I personally am not a fan of raisins or anything soft (it's a texture thing) mixed in with bars. I nix the fruit in this bar and still look forward to having it everyday. Delicious! Thank you Averie!

My Favorite Foody Blogs
www.chocolatecoveredkatie.com
www.ohsheglows.com
www.monimeals.com
www.rawmazing.com
www.heathereatsalmondbutter.com
Lunch Ideas

Omelets
Egg Scramble
Frittatas
Open-Faced Tuna Melt
Tomato Soup with Salad and Protein (chicken)
Salmon Filet with Wild Rice, Quinoa
Seared Scallops with Salad
Taco Salad
Denver Sandwich
Turkey Wrap
Veggie Stir-Fry with Shrimp and Egg
Humongous Salad