Detox Green Smoothie Juice

The texture is more like a juice, but we still call it a smoothie around here. All credit goes to my father for this recipe! Thanks dad :)

Ingredients:
1 cup Pomegranate juice
2-4 capfuls of lemon juice
1 banana
1 cup water
spinach
kale
1/2 avocado (optional)

Directions:
Fill your Vitamix with a cup of pomegranate juice, a cup of water, and your capfuls of lemon juice . Then fill the Vitamix with your spinach and kale mix all the way to the top(If you are just starting out drinking green smoothies then I would suggest only putting in half the amount of greens and working your way up to more) Add in your banana and blend until smooth.

Incase you were wondering...

 I buy the Pomegranate juice from Sam's club. You can use other juice. I recently tried the 100% cranberry cherry juice from Costco in this smoothie and I like it. Both juices have their own benefits.

I buy the lemon juice from Costco

Spinach Kale mix I buy at Sam's Club.

BAE breakfast cups

To make these fast, cheap, and easy breakfast cups, you will need:
Bacon
Eggs
Salt and pepper to taste
coconut oil

Directions:
Preheat your oven to 350 degrees and spray/coat your muffin tin with coconut oil.

Next place the thickest end of bacon down the center of each muffin cup and wrap the rest of the bacon piece around the inside of the muffin cup. This way the bacon is not only wrapped around the egg, but underneath it as well.

Then crack an egg into each nest you have made with bacon. Sprinkle each cup with salt and pepper and bake in the oven for 25 mins. That's it! I told you it was fast, cheap, and easy!

XO

Pineapple Curry

Ingredients:

1 can coconut milk
1 can pineapple chunks (or fresh pineapple cut into chunks)
3 tbsp pineapple juice (save from the can)
2 chicken breast cubed
Thai Kitchens red curry paste - I use 2 1/2 Tablespoons
1 onion cubed
1 red pepper sliced
2 large carrots chopped, or 1 cups worth of chopped baby carrots
1-2 tbl Coconut Aminos (can use 2 tbl soy sauce if not on whole30)
1/2 cup water
2 cloves crushed garlic 
1/4 cup of ghee

Directions:

Heat ghee in large skilled. Once heated cook chicken half way through on medium heat. Start with 2 tablespoons of curry paste and add to the chicken. After mixing together, pour in half the can of coconut milk. Put the carrots and bell peppers in first because they take longer to cook. Put in water and 1-2 tablespoons coconut aminos (taste after one and see if you want to add the other- I do). Cook until carrots are cooked 1/2 way through. Put in garlic and put the lid on while turning down heat. Add onion, pineapple, pineapple juice, and the rest of the coconut milk. Let cook until veggies are cooked through.

Serve over cauliflower rice and enjoy!

Rainy Day Paleo Hot Chocolate

Ingredients for two:

2 cups boiling water

2 dates, pitted

2 Tablespoons unsweetened cocoa

2 1/2 Tablespoons honey 

If you are not a fan of honey, try sweetening with maple syrup instead

Directions:

Boil hot water in a kettle. Add half of the boiling water and dates to a magic bullet cup or place in a blender. Blend until smooth. Add in cocoa and honey and blend again until smooth and stir in the remaining water. Poor into two mugs and enjoy!

XO

Crockpot Sunday Roast

2.5 lb bottom round roast (If you feel like splurging tri tip or sirloin tip roasts are the best)
1/3 cup balsamic vinegar
1/2 cup red cooking wine
2 bay leafs
1 cup water
3 cloves garlic
sea salt and pepper
1/2 a bag of baby carrots
4 potatoes, cubed
1 small yellow onion, cubed

Directions: Season your roast with salt and pepper and sear in a pan until brown on all sides. Line your 5 quart crockpot with a crockpot liner (optional) for easy cleanup and then add the browned roast. Rub the 3 cloves of minced garlic on the roast and add everything else in the crockpot and cover with the lid. Cook on high for 5 hours.

I garnished ours with fresh chopped parsley and seasoned with more sea salt and pepper.

Chia Pudding

This dairy, grain, gluten, and sugar free pudding is healthy and tasty with fruit.

Ingredients:
1 can coconut milk (full fat or light) f.y.i light will be more runny
1/2 cup (give or take) of chia seeds

Directions:

Open canned coconut milk and pour into a glass or plastic tupperware container that has a lid. Add the chia seeds and mix well. I said give or take on the 1/2 cup because I never measure! After you start making this you will figure out the consistency you like.

Put the lid on the container and place in the refrigerator and allow it to chill overnight, or at least for a few hours. The chia seeds will swell overnight and in the morning the pudding will have a tapioca type texture.

Top with fruit and any other toppings of choice. Some topping favorites of mine are unsweetened coconut flakes, just fruit spreadable jam, raisins, chopped dates, honey or a chopped larabar.

You can even mix in honey, vanilla, or maple syrup to sweeten it. Customize this pudding the way you want to and enjoy! XO

f.y.i honey, maple syrup, and vanilla are not whole30 approved.

Coconut Flour Chocolate Chunk Cookies

Ingredients:

1/3 cup coconut flour

1/4 cup ghee, melted (can substitute coconut oil)

1/3 cup pure maple syrup (can substitute honey)

1 capful (teaspoon) vanilla extract 

dash of cinnamon 

dash of salt

2 whole eggs

1/4 cup hemp hearts 
Note: If you aren't into hemp hearts, you can mix in unsweetened coconut flakes or another mix in of choice, or even just leave them out all together without another mix in. If you leave them out the cookies will taste better, but these seeds are so good for you! They are packed full of protein, essential fatty acids - omega 3 and omega 6, and are a good source of fiber. They provide long-lasting energy without caffeine or sugar. Totally love these and put them in smoothies all the time.

1/4 cup chopped pecans

1 T coconut flour

1/3 cup dark chocolate chips (enjoy life chocolate chips are the healthiest option I know of)

Directions:

Preheat your oven to 350F and line a baking sheet with a silpat (parchment paper should work just fine too).  In a medium bowl, whisk together the coconut flour (save the T coconut flour for the end), coconut oil, maple syrup, vanilla, salt and eggs until a uniform batter is created.  The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the hemp hearts, nuts, 1 T coconut flour, and chocolate chips, and stir to distribute them evenly. 

Make each cookie out of a heaping Tablespoon of cookie dough. You will have to flatten and shape these cookies the way you want them to look. They will not spread on their own.

Bake for 12-14 min, and let them cool a little before devouring! 

Should make around 12-16 cookies.

Crockpot Salsa Verde Sweet Pork

2 ½ lbs pork roast
1/3 cup water
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup Herdez salsa verde
1 cup date paste


Put 1 cup pitted dates (about 10 dates) in container and fill with enough water (or apple juice) to cover the top of the dates, and let sit in the fridge until roast is cooked. Put pork, water, garlic, salt and pepper in crockpot. Cook on high for 6 hours (check it) and then turn it to low until ready to serve.
Once the pork is done cooking, blend up your dates with the water in a blender until well combined. It should be the consistency of paste. I do this in my magic bullet just fine.
Drain and shred pork with two forks. Stir together salsa verde and date paste, pour over pork and stir in. Serve over cauliflower rice, and top with pico/salsa, guacamole, shredded lettuce, and whatever else your heart desires.