Crockpot Obsession

Alright y'all!

I know it's been forever since I posted. I kind of got into a food rut and got busy…and insert every excuse you can imagine. I wanted to come back to the blog with a really useful post. One that could change your kitchen, forever. Ok, maybe that's too much hype but I do have a post that I think is completely worth your time. It's about my love of an appliance.

Yep, I love an appliance. I may love more than one but today I'm focusing on the CROCKPOT! I could use mine everyday. In truth, I have used it several days in a row this week and have plans to continue using it for several more. I thought that since I already had all my recipes out for the week, I could share them with you.

First, I need to talk to those of you who are fearful of leaving a crockpot plugged in and running while you are out of the house. Apparently, there is a large number of you out there. They are designed for that purpose. They use less power than your DVR and get less hot. If your neurosis will not allow you to leave the house with an appliance plugged in, I would like to remind you that your refrigerator stays plugged in, as does your stove, microwave, coffee pot, etc. Do I need to go on?

Second, you don't need the fanciest crockpot. The one you got for a wedding gift will work. Even if it has ivy and flowers on it, it will do just fine. Most recipes say 4-6 hours or 6-8 hours but I've found that it's a mere estimation. Most recipes will be just fine if they go a little longer. If you have a plug in timer, like those for your Christmas lights, you can use it for your crockpot, too. I have never found that necessary, but I thought I'd throw it out there.

Now to the main event…the recipes! Some are repeats and others are brand new to the blog. Here's a week's worth of meals to keep your crockpot on overdrive and your fridge full.

Meal 1 - Roast with Carrots and Onions
Don't let the simplicity of this meal fool you. It is amazing! I've had friends beg for this recipe. I would pay $15 per plate for it at the finest restaurant.

1 3-4 pound boneless roast beef (chuck or round roast)
1 pound carrots, cut into chunks
1 cup broth, chicken or beef
½ cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Place beef in the crockpot and cover with carrots. In bowl, mix all ingredients and over meat and carrots. Cook on low for 8-10 hours. Remove and shred. Serve with carrots and mashed potatoes. Yum!!!

Meal 2 - Crockpot Refried Beans (adapted from 100daysofrealfood.com)

I changed just a few things from the original version and serve it with the frozen mixed veggies that you can steam right in the bag. The kids and parents agreed it's really great.

1 onion, diced
2 cups dry pinto beans, rinsed
½ fresh jalapeño, seeded and chopped
3 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
2 tablespoons cumin
6 cups water
1 cup shredded white cheese
Salsa
Shredded cabbage
Sour cream

Combine first 8 ingredients in slow cooker. Cook on high for 8 hours. Using a mug or ladle, dip out excess liquid.
Mash remaining beans with a potato masher and add extra liquids if needed. Steam veggies according to directions. Season them with salt and pepper. Spoon out beans and sprinkle with cheese. Serve with a "salad" of cabbage, salsa, and sour cream.

Meal 3 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.

1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all

In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.

Meal 4 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of you crockpot.

Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt

Place everything in a crockpot and cook on low overnight or 8-10 hours. Strain through a mesh colander. I've found that you can sanitize your mason jars and fill them with the hot broth. They will seal themselves as they cool. Put them in the fridge for up to a month. Don't forget to label it with a date.

Meal 5 - Apple Butter
This also isn't a meal. Though by adding biscuits, pancakes, or crepes, it could easily become one. I love apple butter but most is full of sugar. I finally found a recipe that uses all whole, real foods. This can be canned and processed to last for a year or canned frozen or refrigerated. The options are unlimited. Makes 5-6 pints.

21 whole Medium-sized Apples (use A Sweet Variety like Jonathan, Gala Or Fuji)
4-½ cups Unsweetened Apple Juice
6 Tablespoons Apple Cider Vinegar
3 teaspoons Ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Ground Cloves
1/3 teaspoon Sea Salt

Core and slice apples with skin on. Place in a 6 qt. or larger crockpot with all of the other ingredients. Stir mixture a few times to coat the apples evenly with the liquid and spices. Cover cook on low for 12 hours. Use an immersion blender to blend apple mixture to a smooth consistency. At this point you can use any of the methods for storage above. If you water can it, boil for 10 minutes in water bath.

Meal 5 - Tinga Tostadas Crockpot
I’ve converted this recipe into a Crockpot classic. This dish looks super simple but tastes like a million bucks. It's a classic Mexican dish that would make a great Taco Tuesday recipe. You've got to try this one!

4 large chicken breasts
3 cans diced tomatoes with juices
1 clove garlic, minced
4 chipotle peppers in adobo, minced or mixed in a food processor
1/2 cup chicken stock
3 softball sized onions, thinly sliced
¼ cup olive oil

Place all ingredients in Crockpot on low for 8 hours. Shred chicken breasts with two forks. Serve on crispy tortillas with sour cream, shredded cheese and lettuce.

I hope you'll set your crockpot free from it's hiding place and create some really amazing home cooked meals for your family. You can easily double these and freeze for later use.

With full crockpot and happy family,

Brooke

Summer's here and I'm busier than ever.

Hello Again,

It feels like an eternity since I last posted. I have been on two vacations and keeping four little ones entertained is no small feat. I feel like this week's worth of recipes more than makes up for the times I haven't posted. All of these recipes are company worthy and if you have any leftovers, they are just as good as the first time. I am including one recipe that is a cheat but it's one that is a requirement in the south during the summer…cobbler!

Meal 1 - White Veggie Lasagna
This has become a retreat staple, especially if we have any meat-freers in the bunch. It's really easy if you use the no boil noodles but you are more than welcome to use the regular kind, just follow the directions on the box.

1 box no boil lasagna noodles
2 jars alfredo sauce
3 cups chopped broccoli
2 cups shredded carrots
1 can or 2 two large tomatoes, diced
2 bell peppers, seeded and chopped
1 (15 oz.) ricotta cheese
1/2 cup parmesan cheese
1 egg
3 tablespoons italian seasoning
4 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Mix all veggies in a bowl. Mix ricotta, parmesan, egg, and seasoning in another bowl. In a casserole dish, spoon 2/3 cup alfredo sauce. Top with noodles and spread half the cheese mixture on top. Place 2 1/2 cups veggies on top and sprinkle with a cup of mozzarella. Repeat again with sauce, noodles, cheese mix, veggies, and cheese. Top with more noodles. Spread with remaining alfredo sauce and cheese. Bake for 45 minutes to an hour until bubbly and golden on top. Let stand for 15 minutes before cutting and serving.

Meal 2 - Pork Tacos
This crockpot wonder is amazing. The pork could be used in a ton of recipes but this is the easiest. I use this one for taco Tuesdays or for when guests come over. Do everything the night before and keep it in the fridge for a no-mess morning.

1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon oregano
2 teaspoon salt
1 small onion thinly sliced
1/4 cup apple cider vinegar
1 4 ounce can diced green chilies
1 tablespoon honey
4 pounds boneless pork shoulder, or picnic cut, fat and skin removed

Place all ingredients in a ziplock back and mix around. Place in fridge overnight or for 4 hours. Place in a crockpot on low for 8-10 hours or on high for 4-5 hours. Shred meat and use in your favorite taco, burrito, or nacho fixings.

Meal 3 - Baked "Fried" Green Tomatoes
This time of year, none of our tomatoes are ready. My son also likes to pick any vegetable that he can get his hands on. This week, he picked 5 very small green tomatoes. I was not letting them go to waste. These make a great main course with a couple other vegetables or a tasty sandwich. You can even layer them with mozzarella and marinara for a quick parmesan. You can even switch out squash, zucchini or eggplant for the tomatoes. The possibilities are endless.

4 green tomatoes, sliced
1/2 cup mayonnaise
1 cup whole wheat bread crumbs
1/2 cup parmesan cheese
3 tablespoons italian seasoning
salt and pepper

Preheat oven to 450 degrees. Line a cookie sheet with a cookie rack. Mix bread crumbs, cheese, and seasonings on a plate. Brush tomato slices with mayo and dredge in crumb mixture on both sides. Place on rack. Coat all the slices. Bake for 25-35 minutes. If they are not dark golden brown, place them under the broiler on high for a couple of minutes to finish them off. I usually give them a generous sprinkle of salt right out of the oven. Enjoy!

Meal 4 - Lemon Honey Chicken (via Gordon Ramsey)
I found this recipe on an old Rachael Ray episode. The recipe itself left a lot to the imagination as the measurements and cooking times were all really vague. I tried it anyway and made my own modifications. This chicken is AMAZING!!!! It uses a whole cut up chicken which I found on sale the store. If you're really brave, buy a whole bird and cut it up yourself.

1 large chicken, cut into 8 to 10 pieces
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, halved horizontally (Leave it all together, don't peel it!)
4 tablespoons of balsamic vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced
Bunch of Italian parsley, chopped

Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces in 2 batches over high heat with the garlic for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix. Pour in a half cup of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through. Sprinkle with chopped parsley and serve.

Meal 5 - Greek Salad with Eggs
I love a good salad in the summer and especially love a Greek salad. I became obsessed with them during my second pregnancy. I have my recipe for Greek salad dressing on the blog before so you can look it up if you want a great tasting homemade dressing. Here's the down and dirty recipe of the salad itself. The dressing recipe is found in the March 6, 2014 post.

1 head of lettuce or cabbage, chopped to bite sized pieces
3 tomatoes, chopped
4 hard boiled eggs, sliced
3 heaping tablespoons pickled banana peppers, drained
4 oz. feta cheese crumbles
1/2 jar sliced olives, drained
1/2 sliced red onion
salad dressing of your choice

Make salad with the top 7 ingredients in a large bowl. Toss well. Drizzle with dressing and serve.

Cuppa' Cobbler (Grandmama's Recipe)
I made one modification of this recipe. I switched out self-rising flour for whole wheat. You will not miss it. If you'd like it more traditional just use a cup of self-rising and omit the baking powder.

1 cup whole wheat flour
1 tsp. baking powder
1 cup sugar
1 cup milk
1 stick butter
2 cups soft fruit, blackberries, blueberries, peaches, plums, etc.

Preheat oven to 350 degrees. Place casserole dish with the stick of butter in it in the oven to melt butter and grease pan. Whisk flour, baking powder, and sugar together and stir in milk. Remove pan from oven. Pour flour mixture into butter and whisk. Top with fruit. Bake for 30-45 minutes until the cobbler is golden brown and fruit is soft and bubbly. This is best served warm with vanilla ice-cream on top.

These are some tried and true recipes. They are sure to fill you belly and feed your soul. Let me know what you've tried and how you liked it. I love getting feedback.

With fresh veggies and tanned shoulders,
Brooke

Getting ready for the summer!

Welcome back!

It's been the busiest time of the year around here. As the school year nears the end, my work schedule amps up. With prom, end of the year testing, and school parties all happening at the same time, I get overwhelmed…really overwhelmed. My cooking suffers from lack of creativity but not lack of nutrition. I put the skillet into overdrive and hang on.

This week's meals are just for those kind of weeks that leave you breathless. These meals make use of pantry goods and your skillet. I'm also including two recipes for those parties and teacher gifts. The first is a chocolate chip cookie cake that would make a wonderful birthday cake and the second is for dark chocolate and orange truffles. Yes, you read that correctly. They are as fabulous as you imagine them to be.

Meal 1 - Black and Blue Burgers with Onions and Fries
I love a good burger and nothing is quicker than throwing one in a skillet. This has oven fries with it. You put the fries in the oven first, then make your onions and burgers.

Fries -
4 large potatoes, washed and cut into 8 pieces
olive oil
salt and pepper
old bay seasoning

Preheat oven to 500 degrees. Toss potatoes with olive oil, season with salt, pepper, and old bay seasoning. Bake for 15-30 minutes turning occasionally, until they are crispy and golden.

2 large onions, thinly sliced
2 tablespoons butter
1 lb. ground meat
1/4 onion, grated into meat
1 teaspoon salt and pepper
1 tablespoon montreal seasoning
old bay seasoning
blue cheese

In a large skillet, heated to medium high heat. Add butter and onions and cook for 20-25 minutes until browned and sweet. Remove to bowl. Mix meat, onion, salt, and pepper. Make 4-6 patties then sprinkle with old bay on both sides. Cook in same skillet as the onions until done to your liking. Top with onions and blue cheese and serve with fries.

Meal 2 - Sage Butternut Squash Pasta
In the fall, I had baked several butternut squash and cut it up to freeze it. The sage has really grown and thought I should go ahead use some. This is just stuff I pulled out of my freezer and pantry. You can buy butternut squash in your freezer section.

1 lb. whole wheat pasta
1 lb. butternut squash, thawed
2 stick of butter
8 sage leaves
1 cup parmesan cheese

Boil water and salt. Cook pasta according to package directions. Heat a large skillet over medium high heat. Add butter and cook until lightly golden brown. Add sage and cook until fragrant. Add butternut squash to cook through. Salt and pepper squash. Drain pasta and save one cup of cooking water. Add pasta and water to butter. Stir well and sprinkle with cheese. Serve with salt, pepper and more cheese.

Meal 3 - Fried Egg Sandwiches a.k.a. "Friday" Sandwiches
This meal got its name when I was in college. I often played host to whoever stayed the night at my apartment. Apparently my southern accent only showed up occasionally and when I offered to make fried egg sandwiches, they were misheard as "Friday" sandwiches. We all had a good laugh and to this day we still call them that, no matter what day or night you make them.

8 slices of bread, I use homemade whole wheat
12 slices of bacon, baked (see my previous posts about bacon)
4 slices of cheese
4 eggs
mayo, if you like

Ok, so I toast all the bread and bake the bacon. I cook the eggs, over easy in a skillet over medium heat. Don't rush this. Let them take their time so that the inside is runny but the outside is totally cooked. Salt and pepper the eggs once you get them in the pan. Put mayo on the toast, top with cheese and bacon. I ate some strawberries on the side just to make me feel healthier.


Meal 4 - Huevos Diablo
So this is a skillet meal that really is a go-to, especially since we have on abundance of eggs right now due to chicken sitting for the neighbors. It's so easy and only dirties one pot.

4-6 eggs
1 jar marinara sauce
parmesan cheese
4-6 slices of toast

Simmer 2 cups marinara sauce in skillet. Crack in 4-6 eggs and cover with lid. Cook until the whites are set and top with pepper and grated parmesan cheese. Top toast with egg in sauce. Amazing!


Chocolate Chip Cookie Cake -
I make this in my sheet pan. It's a super big cookie sheet pan I bought from the cafeteria. I made buttercream frosting to write "You guys rock!" on the cake for my class. You can halve the recipe and use a rimmed pizza pan. This recipe serves 24-26.

1 1/2 sticks unsalted butter, softened
2 cup organic dark brown sugar, packed (My favorite brand is Wholesome Sweeteners. It really does taste better and is quite moist.)
2/3 cup sugar
4 extra large or large eggs, room temperature
4 teaspoons pure vanilla extract
4 cups unbleached white whole wheat flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 10oz. bag dark chocolate chips, 60% cocoa or higher
2 cup walnuts, chopped

Preheat oven to 375 degrees. Line rimmed cookie sheet with parchment paper. Cream butter, sugars, eggs, and vanilla in a stand mixer. Sift flour, baking powder, baking soda, and salt. Mix flour into butter mixture. Stir in chips and nuts. Spread evenly on cookie sheet. Bake for 25 minutes and check to see if done. If not, add 5 more minutes.

Dark Chocolate and Orange Truffles -
These are fantastic. They have three ingredients. They are amazing!!! These are gift worthy and perfect for a special someone.

1 8oz. block of cream cheese, softened
3 tablespoons orange liquor
1/3 cup dark chocolate chips or chocolate bar plus more for dipping

Mix cream cheese with orange liquor. Heat 1/3 cup of chocolate in microwave until melted. Pour into cream cheese and mix well. Using a small scoop, make balls of cream cheese and place on wax or parchment paper on a plate. Refrigerate for an hour. In the same bowl you heated chocolate, heat 1/3 cup more chocolate until melted. Dip each ball in chocolate and place back on plate. Refrigerate when done in an air tight container. Place in colorful tissue paper and pretty box to gift.

I hope you're in the mood to try things that are cheap and easy this week. As always, I love you're feedback and how things work for your family.

With no time and hungry mouths to feed,
Brooke

Budget Lockdown

Hey Ya'll,

If you followed my blog at all in the past, you know that we periodically go through budget challenges. Sometimes out of necessity and sometimes just for the challenge of it. The month of April is always a little surprising. We have two birthdays in the house, Easter, and usually spring break. That's a lot of extra spending. Luckily, we had Vendy's party last month, which threw off budget then. That brings me to this week's meals. We are really trying to spend less and get more and using the heck out of the crockpot. I've made a very specific effort to buy only what we need and what we can stockpile for later use. No, I'm not doomsday prepping but it's nice to have some of those shelf stable things in the pantry for those days you just don't want to go to the store. You can eat real, whole foods on a budget and from the pantry. There's a great challenge here. Last week, I spent $70 in groceries, not including my milk and few veggies that I get at Aldi's and that included a box of diapers. I do coupon but my total before coupons was $102 which is less than many of your weekly budgets out there. I also took my first cheese making class. It was great fun and I hope to share some of my recipes with you soon. I know what you're thinking, "where are the recipes, sister?" Well, here you go.

Meal 1 - Crockpot Split Pea Soup
This recipe was well under $10 for the whole she-bang! Super easy and very tasty.

1 bag (16 oz.) split peas, rinsed and picked over
1 piece of bacon, cooked or raw
1 large onion, diced
2 large carrots, diced
2 large ribs of celery, diced
2 cloves of garlic, finely chopped
6-8 cups of water
2 tablespoons apple cider vinegar
2 teaspoons dried oregano
1 teaspoon red pepper flake
salt and pepper
parmesan cheese
extra virgin olive oil

Combine everything in a crock pot but the oil and cheese. You can do this the night before and leave it out on the counter until morning. Cook on low for 8 hours or until you get home from work. Taste and season again if necessary. Spoon into bowls and drizzle with oil and sprinkle with cheese. I also add more red pepper flake because I like it hot. Enjoy!

Meal 2 - Black Bean Taco Night
I know that beef can be expensive and doesn't last very long. I had 3 cans of black beans and I thought we can still have taco night. This is the recipe for "meat" part of the meal. Top like normal with cheese, lettuce, tomatoes, and salsa or add to your salad or nachos.

2 tablespoons olive oil
3 cans black beans, drained and rinsed
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper powder
salt and pepper

Heat oil in large skillet. Add everything else and heat until warmed through and the spices are fragrant.

Meal 3 - Crockpot Chicken with Baked Potatoes
Sometimes I feel that veggies get too mushy when cooked in the crockpot. This helps remedy that.

1 whole chicken
5 small potatoes, wrapped tightly in foil
3 tablespoons poultry seasoning
salt and pepper

Place potatoes in the bottom of the crockpot. Top with chicken making sure that the lid still fits. Sprinkle with seasonings. Cover and cook on low for 8 hours. Remove chicken and let it rest for 10 minutes before carving. Top potatoes with your favorite toppings. Don't forget that you can make broth from the leftover carcass.

Meal 4 - Bake Jalapeño Poppers
I love jalapeños. I love fried things. This is so much healthier and really delicious. Serve with ranch dressing or with a salad to make it a meal.

8 jalapeños, halved and seeded
2 cups shredded cheese, I use extra sharp cheddar
1/4 cup mayo
3 tablespoons old bay or seasoning salt
3 tablespoons parmesan cheese
2 teaspoons parsley
salt and pepper
olive oil

Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Mix cheddar, mayo, and seasoning salt and stuff into pepper halves. Mix parmesan, parsley, and salt and pepper in a bowl. Dip the tops of the stuffed peppers into parm mix. Place on cookie sheet. Spray with olive oil. Bake for 15-25 minutes depending on the size of the peppers. They will be golden brown on top.

It's been nuts this week and I haven't even remembered to take pictures. I'm really hoping to do better next week. I hope you are having fun keep your grocery bill tiny. Let me know about your successes.

With a full wallet and belly,

Brooke

The Family Grows!

Big news!!!! We are now the proud owners of 26 chicks. That's right. We have our own new bundles of joy. We are a homestead in the making. On top of all of that, we are also celebrating Vendy's 5th birthday. It's a crazy, fun, hectic, insane time around my place. Here are just a couple of meals that work for whole foods as well as some semi-whole food party ideas. I know people may think it's crazy to make your own cakes but really that is a small price to pay to know you're kids are eating real food. I do use a little food coloring in the icing but you could easily leave it out. I also use real sugar in the icing because it is a party after all.

Meal 1 - Skillet Potpie
I was really craving chicken potpie the other day and was trying to figure out a way for me to get all that great flavor with real food and only a half cup or so of shredded chicken. I took it as a personal challenge and it was fantastic! You make my biscuit recipe and then cook the rest in a oven-safe skillet.

Biscuits -
2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk

Preheat oven to 425 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter.

Potpie Mix -
4 tablespoons of butter
4 tablespoons of whole wheat flour
2 cups milk
2 cups chicken stock
1/2-2 cups shredded chicken
salt and pepper
1 large bag of frozen mixed vegetables (28 oz.)

In a large skillet over medium high heat, melt butter. Add flour and cook for 2 minutes until all the butter is cooked into the flour. Using a whisk, whisk in milk and chicken stock and cook until the liquids get thick, almost gravy consistency. Salt and pepper to taste. Add chicken and vegetables and cook until heated through. Top with biscuits and place in the oven for 10-12 minutes or the biscuits are cooked through and golden brown.

Meal 2 - Meat and Mushroom Soft Tacos
Meat was really expensive this week for whatever reason. I normally just get the ground meat that's on sale. I don't care the fat content, chicken or beef. I get what's cheap. That being said, nothing was cheap and we are now a 1-2 lb. meat family for our Taco Tuesday. I got a pound of meat and saw that mushrooms were a really great price. I thought, "what the hay?" And made this. I may never make tacos without them. I made a new recipe for soaked whole wheat tortillas that I'll share at a later time.

1 lb. ground meat
1 lb. sliced mushrooms
3 tablespoons cummin
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
salt and pepper to taste
tortillas
cabbage shredded
guacamole, recipe follows
sour cream
shredded cheddar cheese

Brown meat in a skillet until almost cooked through. Add mushrooms and continue to cook until everything a deep golden brown color. Add the seasonings. Make tacos as desired or set out everything like a taco bar. I use cabbage instead of lettuce and no one notices. It's such a great switch and make for an excellent salad, too.

Meal 3 - Guacamole
I love avocados. I love salsa. I love tortilla chips. I have on more than one occasion eaten just that for dinner. This is my recipe for guac that rocks.

3 avocados, halved, pitted, and sliced
1/2 onion, diced
2 cloves garlic, diced
1 jalapeño, seeded and diced
1/2 cup diced tomatoes, fresh or canned
juice of one lime
salt and pepper

In the food processor, blend onion, garlic, pepper, and tomatoes. Let sit for a couple of minutes while cutting the avocados. Add avocados, lime, salt, and pepper to the food processor. Blend. I like mine a little chunky but you can blend it totally smooth. Eat with your favorite chips, veggies, or tacos.

Snack - Salsa

1-2 jalapeños, seeded and chopped
1 lime, juiced
3 cloves garlic, minced
1/2 onion, minced
1 handful cilantro, chopped, if desired
1 large 28 oz. can diced tomatoes, or 4 large ripe tomatoes, chopped
Salt and pepper, to taste

Mix all ingredients in a blender or food processor. Salt and pepper to taste.

Whole Wheat Sugar Cookies -
These are really good cookies. Notice, I didn't say these are good "healthy" cookies. They are just a great cookie. Crispy, sweet, and satisfying. I also used these on the cake below for the bow on Hello Kitty. I let the girls decorate them. So fun!

1 cup sugar
1/2 cup butter, softened (1 stick)
2 tablespoons milk
1 teaspoon freshly grated lime/lemon zest
1 teaspoon vanilla
1 large egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg/cinnamon

Mix sugar and butter in stand mixer until fluffy. Add milk, lemon rind, vanilla and egg; mix well. Add flour, baking powder, baking soda, salt and nutmeg/cinnamon; mix well. Cover and chill for 30 minutes. Heat oven to 375°. Roll dough out on a floured surface. Cut out with cookie cutters. Place 2-inches apart on ungreased cookie sheet. Bake for 7-10 minutes, or until light brown. Cool for 1 minute before removing from pan.


Chocolate Zucchini Cupcakes -
These are wonderful as breakfast muffins or top with cream cheese icing for cupcakes. Even the most picky eaters ate these. You can also add some chocolate chips when you add the zucchini for even more chocolatey goodness. These cupcakes are the little yellow chick cupcakes in this picture.

Dry Ingredients-
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cacao powder or unsweetened cocoa powder

Wet Ingredients-
3 eggs
1 cup buttermilk
1/4 cup coconut oil, melted (or butter)
1/4 cup maple syrup
1/2 cup honey
1 teaspoon pure vanilla extract
1 1/2-2 cups finely shredded zucchini (from 2 small)

Preheat the oven to 400 degrees. In a large bowl, whisk together the dry ingredients well. In a separate bowl, lightly beat the eggs. Add the rest of the wet ingredients and whisk well. Mix the wet ingredients with the dry ingredients and stir until they are almost, but not quite mixed. Add in the shredded zucchini and stir until everything is just combined. Don’t overmix!

Spray a muffin tin with oil (if you are using paper liners, spray those). Fill each muffin cup almost all the way to the top, using 1/3 cup. Bake in the preheated oven for 16-18 minutes. Cool and enjoy!

Coconut Ice Cream -
I love ice cream. You are probably in the same boat as me. How do we eat ice cream without sugar? This recipe is egg-free, dairy-free, gluten-free, and FANTASTIC!!! Try it.

4 cups coconut milk, about 2 ½ cans (use light coconut milk for a more sorbet texture)
½ cup honey or maple syrup
¼ tsp. coconut extract for a really tropical flavor or ¼ tsp. vanilla extract for an ice cream taste
½ cup mini semi-sweet chocolate chips

Mix first three ingredients in a large bowl until well blended and honey is completely incorporated. Put into an ice cream maker. When about 5 minutes are left until it’s done, put in chocolate.

Have a great week exploring these great meals and snacks. Let me know what works and doesn't work for you. I also would love a picture if you have a second to snap one before digging in. Until then…

With dirty dishes and a clean plate,

Brooke

Budget Friendly Clean Cooking

Ok Folks,

I know a lot of skeptics out there think you have to spend tons of money to eat real foods. In reality, it comes out about the same. There are some things that help matters. The first being that you rarely eat out. I eat out maybe once a week, not including getting together with friends which also eat clean. The other thing that helps is that I pack my own lunch using leftovers. This helps in two ways: I don't buy my lunch and every meal is Daniel Plan approved. Today I will prove that eating clean really can be cost effective. I'll include what I eat for all my meals and pointers for getting things super cheap and where. I want you to be successful and the only way to do that is to make sure it fits into your life and your budget. I'm also going to include a snack that is addicting…you've been warned.

Meal 1 - Lemon Garlic Crockpot Chicken
This meal is perfect for those of you that hate touching raw meat. I recently saw a news article that said raw chicken shouldn't be rinsed due to cross contamination. This frees me from doing too much raw handling. Don't throw away the bones because you're going to need them for making chicken stock tomorrow. So easy and about $1.50 to make 6-8 quarts of stock.

1 whole chicken, giblets removed
3 lemons, 2 halved, 1 sliced
2 heads of garlic, tops cut off and loose paper removed
4 sprigs of rosemary
2 tablespoons poultry seasoning or season all

In your crockpot, place halved lemons and garlic heads cut sides up. These will hold up the chicken and allow the juices to pool without soaking the chicken. Season chicken with seasoning and then place slices of lemons and rosemary sprigs on top of chicken. Cook on low for 8-10 hours. Remove chicken and cut up for dinner. Serve with roasted vegetables and whole grain side like quinoa or brown rice. Don't forget to save the bones and giblets for the stock.

Meal 2 - Chicken Stock
Ok, so this isn't technically a meal but it will turn into one or many depending on the size of your crockpot.

Chicken bones and giblets from one chicken
1 onion, quartered
2 ribs of celery, chopped big
2 carrots, chopped big
3 cloves of garlic, papers removed
herbs, I used parsley and chive but you can use any of your favorites, fresh or dried
5 peppercorns
2-3 tablespoons of salt

Place everything in a crockpot and cook on low overnight or 24-48 hours. Strain through a mesh colander. Store in the fridge for a week or freezer in plastic storage bags for months. I fill my bags and lay them on a cookie sheet placed in a freezer. When frozen solid, they can be stacked on top of each other for easy storage. Don't forget to label it with a date.

Meal 3 - Indian Red Lentil Soup
I love soup. All kinds, all the time. This is a super easy stovetop soup that could be made in the crockpot as well. If you don't like curry, just leave that out. So easy.

For the Soup
2 tablespoons of extra virgin olive oil, plus more for drizzling
1 onion, diced
3 ribs celery, chopped
3 carrots, chopped
2 cloves garlic, minced
1 tablespoon pureed chipotle in adobo sauce (or diced jalapeño)
1 pound red lentils
6 cups chicken stock
2 lemons, juiced

For the Topper
1 cup greek yogurt or sour cream
1 teaspoon curry powder
3 tablespoons chive or cilantro, chopped

Mix all ingredients for topper in a bowl and put in the fridge. Place oil, onions, celery, carrots, and garlic in hot pot. Cook for 5 minutes until ingredients are soft. Add chipotle and lentils. Add stock and cook 15-20 minutes. Use a blender or immersion blender to make the soup smooth. Add lemon juice. In each bowl, drizzle with oil and add a dollop of yogurt. Enjoy!

Meal 4 - Chicken Club Pasta
This was taste tested by a friend that is not an adventurous eater to say the least. She really liked it. It has bacon so I'm pretty sure that everyone will love it. I used the leftover chicken from first meal to keep cost down.

6 slices of bacon, cooked oil reserved
1/2 head of cabbage, sliced
1 onion, chopped
1-2 cups cooked chicken
1 can diced tomatoes, drained (or 3 tomatoes, chopped)
3/4 cup banana peppers, drained and chopped
1 cup sour cream
1 pound whole wheat pasta, cooked according to directions (I used penne.)
parmesan and red pepper flakes to finish

Boil water and cook pasta according to directions. In a large skillet, heat 2 tablespoons of bacon fat. Add cabbage and onion and cook until soft. Add chicken, tomatoes and banana peppers and heat through. Add sour cream and stir just until combined. Add pasta and toss. Plate and finish with parmesan and red pepper flakes.

Meal 5 - Quick Breakfast
This is a quick go-to meal if you are pressed for time. I get my produce at Aldi but be warned you have to eat it fast or freeze it because it will go bad.

2 eggs, scrambled
1 teaspoon water
salt and pepper
1 pat of butter
2 cups of fruit, chopped

Heat a small skillet of medium heat. Add butter. While the butter melts, crack and scramble eggs and put water with the eggs. Season to taste. Add eggs to skillet when it's hot. Cook until eggs are done but still slightly wet. Remove to plate with fruit. You are ready to go or sit and eat.

Snack - The Amazing Maple Bacon Popcorn!!!
This was a stroke of genius…really, genius! This is all of my favorite flavors made into an outrageously delicious snack. This is like kettle corn on crack. It's awesome…I can't express it strongly enough.

1 cup popcorn kernels
3 tablespoons bacon fat, 2 for the corn, one for the topping
1/3 cup maple syrup
1 teaspoon vanilla extract
salt

In a large pot with a lid over medium high heat, melt the 2 tablespoons of fat. Add popcorn and cover. Shake the pan to coat the kernels with the fat. Cook and shake until all the popcorn is popped. In a small pot, heat 1 tablespoon of bacon fat, syrup, and vanilla until warmed through. Pour over popped corn and shake well. Sprinkle with salt as desired.

This journey of clean eating has been great for me and I think it has gone pretty well for my family. I am curious how it's going at your place. I'd love to hear your cheers and jeers. Share what works and what didn't with me. I also love new recipes. If you've tried something that has worked for you, I'd like to try it, too.

With maple, bacon fingers,
Brooke

March Madness Has Begun!!!

Welcome back, ya'll,

The weather can't make up its mind and I am trying my best to stay ahead of the next front. I like to plan my meals around the weather to make sure the kiddos get a hot dinner on cold nights and a cool dinner if it's hot outside. It's not a hard and fast rule but it is nice on cold evenings to have something warm in the crockpot waiting for us to get home.

I am working on doing a week of budget friendly whole foods for next week. I hope you're ready to get adventurous with your meals and meal planning.

Meal 1 - Greek Pizza
I had a genius moment the other day. I was craving a greek salad and really missed the crispy crust pizza dipped in the dressing. Here's my amazing idea; put the salad on the pizza. And one on the side since everything is already cut up.

Pizza dough
3 cloves of garlic, minced
extra virgin olive oil
4 oz. feta cheese
pepperoni
banana peppers
red onion sliced
tomatoes sliced
cucumber, cubed

Preheat oven to 550 degrees with your stone or upside down cookie sheet inside. Let dough come to room temperature and roll out on parchment paper until desired thickness. I like mine really thin. Drizzle dough with olive oil and spread garlic. Layer everything put the cucumbers on the pizza. Carefully lift the parchment paper and place a flat surface like a cookie sheet to transfer it to the oven. Cook for 15-20 minutes until golden brown and crispy. Top with cucumbers and drizzle with greek dressing below. Serve a salad along side.

Greek Dressing -
1 egg yolk
2 anchovies, chopped fine
1/3 cup white vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups olive oil
2 tablespoons minced fresh parsley

Place all ingredients in a large mouth mason jar. Using an immersion blender, mix until smooth. I store it in the jar in the fridge. It's awesome!!!!

Meal 2 - Taco Tuesday with Whole Wheat Tortillas
So my taco recipe is on here several times so I'm going to focus on the whole wheat tortillas that are surprisingly easy and delicious. The kids and hubby like them better than the corn that I posted a couple weeks ago.

2½ cups whole-wheat flour
½ cup olive oil
1 teaspoon salt
1 cup warm water

In your stand mixer with the dough hooks, mix flour, oil, and salt. Mix for 5 minutes, scraping down sides as needed. Add water and mix for 3-5 more minutes until it all comes together. Dump dough on a floured surface and roll into a log. Cut log in half, and in half again, and again…until you have 12 equal pieces. Roll into balls and flatten with your hand on a cutting board. Cover with plastic wrap and cook your meat or toppings. (Try to let the dough rest an hour.) Then roll flat or use a tortilla press to flatten them all the way. Heat a cast iron skillet to medium high. Cook one side of the tortilla for 40-60 seconds and then flip for an additional 45 seconds. Place on a plate and repeat with the rest. Serve like soft tacos or sprinkle with cheese and top with another and make quesadillas. MMMMMMMmmmmmmmm.

Meal 3 - Cobb Salad
This is a great meal for any night. I used my homemade ranch and made whole wheat biscuits to go along side. I will share my secret for making the best bacon.

1 lb. bacon
2 avocados, sliced
1 lime, halved
4 tomatoes, diced
1 cucumbers, diced
1 red onion, thinly sliced
2 cups shredded cheddar cheese
1 head of lettuce, chopped
ranch dressing
biscuits

Preheat oven to 450. Place a cooling rack in a cookie sheet lined with foil for easy clean up. Place bacon on cooling rack. Cook in the oven for 20 minutes or until golden brown and delicious. Create a large salad and line up the ingredients into stripes on top for a pretty presentation. Chop bacon and sprinkle on top. Serve with dressing and biscuits.

Meal 4 - Corn Pancakes with Sautéed Veggies and Eggs
I hate buying an ingredient and using it once. I did some research and found this recipe to use my masa harina for more than just tortillas. These are incredible. I would order these over and over at a restaurant. Have both skillets going at the same time to get it on the table nice and hot.

1 1/2 cup masa harina
2 cup milk
1 egg, beaten
2 T. butter, melted (plus more for cooking)
1/2 tsp. salt
1 cup frozen corn kernels

1 red onion, sliced
2 large bell peppers, sliced
4 plum or small tomatoes, diced
salt and pepper
olive oil
4 eggs
1/2 cup torn fresh basil

Mix masa, milk, egg, butter, salt, and corn in a large bowl. Mix well. Heat skillet, add a pat of butter. Using a scoop, plop 4 pancakes in the pan and cook until golden on both sides. Remove to a plate. Continue with all the batter.

In another hot skillet, place a couple of tablespoons oil in pan. Sauté onion and peppers until tender then add tomatoes. Salt and pepper to taste. Remove veggies to a bowl. Cook eggs over easy or scrambled as your family prefers. Place a pancake on plate. Top with veggies and egg. Sprinkle with basil.

Meal 5 - Stir-fried Barley
I recently discovered barley. I love it and Trader Joe's has a 10 minute package that is ready in 10-15 minutes. Taking some help from prepackaged veggies makes this a 30 minute meal.

1 package barley, cooked to package directions
3 tablespoons extra virgin olive oil
2 bags asian veggie mix
3-6 tablespoons soy sauce

Heat large skillet to medium high heat. Put in oil and sauté veggies until tender crisp. Add barley and toss with veggies. Add soy sauce and salt and pepper to taste. Amazing!!!

With whole foods and full heart,

Brooke

It's the end of February already?

Hello All,

I can't believe that it's almost March. I have tried some new stuff this week and used the leftovers so there aren't as many recipes as usual. If you had told me that I would be making my own corn tortillas, I would've laughed with you. They are super easy and everyone can make them. I'll share some of what I've found to work best.

I have also had some huge cravings this week and looked up some of my favorites to see how I could make them with real, whole foods. I hope you are excited as I am about a baked blooming onion with homemade ranch. Yum!

Without further ado.

Meal 1 - Homemade Corn Tortillas
I made crockpot refried beans that I posted a couple of weeks ago with these. They are equally good with taco meat. The trick to making them really soft and fluffy is to let them rest for an hour.

2 cups masa harina
1-2 cups hot water
1 tsp. salt

In a large bowl, mix masa and salt with a cup of water and mix well. It should feel like play dough. Add water as needed to soften dough. Cover and let sit for an hour. Roll dough into a log. Cut in half, then half again, and again until you have 16 pieces. Roll each piece into little balls and cover with the towel. Press the dough flat with a tortilla press or two plates lined with plastic wrap. Heat a cast iron skillet to medium high heat. Place tortillas one at a time into skillet. Let them blister on each side for 45-60 seconds. Remove to a plate and keep warm. Fill as desired.

Meal 2 - Mexican Frittata
This is a great way to use leftovers from the night before. This is also a great way to use any leftover veggies. It's a wonderful meatless meal at that.

10 eggs, beaten
salt and pepper
1/4 cup milk
1/2 cooked brown rice
1 cup cooked veggies, chopped
1/2 cup salsa
1 cup shredded cheddar cheese
1/2 cup parmesan cheese
olive oil

Preheat oven to 375 degrees. In an oven-safe skillet, heat a couple of tablespoons of oil to medium heat. Mix scramble eggs, milk, rice, and cheddar cheese. Pour into skillet and gently stir begin cooking the eggs for 15 minutes. Pour salsa into the eggs and sprinkle with parmesan cheese. Bake for 15-20 minutes until the center is set and edges are browned. Remove from oven and cut into wedges. Serve with taco toppings.

Meal 3 - Baked Blooming Onion
This is not exactly a meal but definitely fills a craving that I have. This version uses all real foods and tastes great!

1 large Vidalia onion, topped trimmed off and cut into 16 wedges keeping the root intact
2/3 cup whole wheat bread crumbs
1 T. cajun seasoning
1/4 tsp. salt
1 egg, beaten

Preheat oven to 400 degrees. Place a sheet of aluminum foil on a cookie sheet. Place onion in the middle and separate the onion petals as much as possible. Mix the bread crumbs and seasoning in a small bowl. Brush the egg all the way to the base of the onion and in between each petal. Push bread crumb mixture to each petal trying to keep as much as possible on the onion. Wrap the foil around onion and seal. Place in the oven and bake for 5 minutes, then open the foil and cook for an additional 15-20 minutes. Remove and serve with homemade ranch.

Meal 4 - Stovetop Lentils
I normally make lentils in the crockpot but this is super easy and though it takes about 45 minutes from start to finish, it's mostly the beans cooking on the stove. I used green lentils but brown or green would also work in this.

2 cups lentils, rinsed and picked over
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, diced
1 box of chicken stock
olive oil
red pepper flakes
parmesan cheese

In a pot with a lid, heat a couple of tablespoons of oil on medium high heat. Add onion, celery, carrots, and garlic and cook until soft, about 5 minutes. Add lentils and coat with oil. Add chicken stock and bring to a boil. Cover and reduce heat to simmer. Cook for 35-45 minutes until lentils are soft. Serve with a drizzle of olive oil, parmesan cheese, and red pepper flakes to taste.

I'm working on some recipes to use more of the masa harina. I don't buy ingredients that I can't use again…though I will be making more tortillas really soon. :)

With a warm kitchen and cool drink,
Brooke

Snow and Ice and Earthquakes, oh my! 2014

Hey Ya'll,

It's been a crazy week and half here. I've tried a ton of recipes out and even milled my own flour. A whole week off will really give you some time to work on some new ideas. Valentine's day also encouraged a treat making session. I will have some really cool stuff next week for you to try. I will try to use several ingredients in new ways. I hope that piques your appetite.

Meal 1 - Whole Wheat Waffles with Strawberries

This is a modified recipe from several different recipes. The cool thing about it is that it's all whole wheat and can be sweet or savory. You can serve it like I did here or you could top it with chili and cheese. Yummy either way!

2 cup whole wheat pastry flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
3 eggs
1 tablespoon honey or leave it out if you are making these for a savory dish.
¼ cup (1/2 stick) butter or coconut oil (plus more for greasing waffle iron)
½ teaspoon cinnamon
½ teaspoon vanilla extract

Plug in waffle iron. Mix dry ingredients in one bowl and wet in another. Combine bowls and mix until combined. Grease waffle iron and put in batter and shut lid. Cook until brown and crispy. Repeat until all batter is cooked. Top with strawberries and maple syrup.

Meal 2 - Panang Curry Chicken with Brown Rice
I really love Thai food. This is my favorite dish made at home. It is super easy and there is only one weird ingredient that can be found at your local grocery store.

5 T. Panang curry paste
3 T. coconut oil
4 cups coconut milk
1 lb. chicken, cut into cubes (I used thighs since they were on sale.)
2 bell peppers, sliced
2 T. honey
2 T. fish sauce, this is in your ethnic or asian food section
1 red chili or jalapeño, seeded and thinly sliced
1/2 cup basil, thinly sliced
3 cups prepared brown rice (there's a foolproof recipe on this blog.)

In a large saute pan, heat oil and place curry in it to fry until you can smell it. Add peppers and cook until they begin to soften. Stir in milk and let come to a gentle boil. Add chicken and cook for 15 minutes at a slight bubble. Add all other ingredients except the rice and cook for 5 minutes. Serve over rice.


Meal 3 - Falafel with Pitas
I really like this dish. I will warn you that you will need a large food processor. I tried it in my blender and it would've been a lot better if I had a large food processor. The original recipe calls for a tahini paste but my family agreed that my homemade ranch was much better with it. The recipe is a couple of weeks back.

2 small chopped white onions
6 garlic cloves
2 cans chickpeas, drained
1 cup lightly packed parsley leaves
1 cup lightly packed cilantro leaves
1 teaspoon salt
¼ teaspoon chili powder
2 teaspoons cumin
2 teaspoons baking powder
½ cup whole wheat flour
extra virgin olive oil, for sautéing
One recipe of whole wheat pitas
Shredded red cabbage
Lemon, for garnish

In a large food processor, blend onions and garlic into small pieces. Add peas, herbs, spices, and flour and baking powder until combined. Remove blade and place in fridge for an hour to set. (This is when you can make you're pitas.) In a large nonstick skillet, heat a couple of tablespoons of oil. Scoop half cup patties into pan and flatten with a spatula. Cook until brown and flip over. Cook on the other side. Place on paper towel like plate and sprinkle with salt. Continue cooking until all falafel are cooked. Serve in a pita with cabbage and a squeeze of lemon. (My kids really liked it with ranch dressing.)

Meal 4 - Eggplant Lasagna (without noodles)
I love lasagna but it is high in carbs and not supper healthy for you. This recipe will hit all the bells and whistles but with none of the guilt. I also take some help from jarred marinara sauce. Just make sure it is all real food.

2 eggplants, thinly sliced with a mandolin, season with salt
2 jars marinara sauce
16 oz. ricotta cheese
2 eggs
1/2 cup parmesan cheese
2 T. italian seasoning
2 cups shredded mozzarella

Preheat oven to 375 degrees. Mix ricotta, eggs, parmesan, and italian seasoning in a bowl. In a 13x10 baking dish, begin layering sauce, eggplant, and ricotta mixture. Top with shredded cheese. Add 2 more layers. Finish with more sauce and cheese. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 15 more minutes. Top with parmesan cheese if desired.


Meal 5 - Biscuits and Gravy
This is not what you call a healthy breakfast but it is a comfort food. We save this for special occasions. It is whole grains and all real foods. Plus, it's amazing!!!

2 cups whole wheat flour
4 teaspoons baking powder
½ teaspoon salt
4 tablespoons coconut oil
1 cup buttermilk

Preheat oven to 450 degrees. Combine dry ingredients to a bowl. Add coconut oil and mix with your fingers until well combined. Add milk and mix until dough forms. Turn dough onto a floured counter. Knead 8-10 times by folding it over on itself. Roll out or pat out with your hand until it's 3/4 inch thick. Cut out biscuits with a floured glass or cutter. Place on a cookie sheet and bake for 10-15 minutes until slightly golden brown.

3/4 lb bacon, no nitrates
3 T. whole wheat flour
3 cups milk
salt and pepper

Cook 3/4 lb of bacon in a skillet until browned. Remove to a plate. Add 3 tablespoons of whole wheat flour and cook until brown. Add 3 cups of milk and whisk until well combined. Season with salt and pepper. Serve over biscuits with bacon on the side.

Treat for a Special Occasion - Red Wine Dark Chocolate Truffles
I made these for the honey and myself for Valentine's day. Since I am only eating real foods now, I thought it would take the pressure off the hubs. These are as good or better than the fancy place in the mall. Even my kids begged for some.

1/2 cup full-fat canned coconut milk
1/4 cup coconut oil
10 ounces high-quality dark chocolate (at least 70% cocoa), chopped fine
1/4 cup full-bodied red wine
dash of salt
1/2 tsp. vanilla extract
1/4 cup cocoa powder, for rolling

In a double bowler, heat milk, oil, and chocolate with whisk. Remove from heat and add red wine, salt, and vanilla until smooth. Refrigerate for an hour. Using a one inch scoop, roll to make smooth and roll into cocoa powder. Refrigerate after making.

I so enjoy sharing my food journey with you. Please let me know your successes and what I can improve on.

With red wine and chocolate (both full of antioxidants),
Brooke

Week 6 - Gone Crockpot Crazy

Hey Ya'll,

For some reason last week was extremely busy and necessitated that I use my faithful friend, the crockpot. I do love a crockpot for ease and convenience. I made two great meals that will definitely get added to my normal rotation. I've been really pleased with how well the family has adjusted to the new way of eating. The recipes this week can be mixed and matched with the other pieces. Eat your meatballs in a pita or serve spaghetti squash with ribs. The sky is the limit with this week's meals.

With up coming bad weather headed our way, I've also planned to try some new recipes to cure some craving from my old eating habits.

I would also like to encourage all of you to really try something new this week. Whether it's using your crockpot to cooking a new veggie this week, break out of that boring routine. Trying new things is proven to help you lose weight and make you a more interesting person. If variety is the spice of life, how spicy are you?

Ribs in the Crockpot

Yes, you read that correctly. I made a classic favorite in the crockpot. These are fall off the bone, "slap your grandmama" good. I used my BBQ sauce recipe. I found that store bought ones will burn because of all of the sugar. I also made coleslaw and brussel sprouts as the sides. Super easy.

1 recipe of BBQ sauce
2 racks of baby back ribs, or your favorite kind


So this is it. Line your crockpot with a crockpot liner. This cuts out the messy cleaning part that I don't like about the crockpot. Put in ribs. Top with all but 3/4 cup of sauce. Cook on low 8 hours.

Salsa Chicken with Homemade Pitas

This is so yummy and the pitas make a great make ahead item for school lunches. They take almost no hands on time. If you've never tried making your own bread, this is a gateway drug.

3 cups prepared salsa
2-3 lbs. boneless, skinless chicken breasts

Place all ingredients in the crockpot and cook for 7-8 hours on low or 3-4 hours on high. Shred chicken with a couple of forks.

Whole Wheat Pitas

Just one note, it will take over an hour and half from start to finish. It's only 10 minutes of actual cooking.

1 T. yeast
1 1/4 cup really warm water from the tap
1 tsp. salt
3-3 1/2 cups whole wheat flour

In your stand mixer bowl, put in yeast and pour water over it. Let it sit for 5 minutes until frothy. Add salt and 1 1/2 cups of flour and mix on low with the dough hook until it turns into a batter. Add additional flour until the dough begins to pull away from the bowl. Mix on low speed for 8 minutes. It will begin to look really smooth. If this doesn't happen, add a little more flour.

Flour a work surface and turn dough onto it. Divide into 10 equal pieces. It really could be any number; I just like the size of these. Roll the dough into balls and flatten to 1/4 inch with rolling pin or glass. Don't make it too thin or they won't rise right. Let them rest on a couple sheets of parchment paper for 30-40 minutes.

Preheat the oven to 450 degrees. Flip the pitas over so the flat side will be on top. Bake for 10 minutes. Flip pitas and cook for 5-10 more minutes until puffed and golden brown. Keep them in a food storage bag for a couple days or freeze.

Ranch Dressing
I made this to use on a cabbage salad I served with the salsa chicken. It's so good, I'll never buy store bought again. I love chipotle but you can omit it if your family is not big on spicy foods.

1/2 cup mayo or greek yogurt
1/2 cup sour cream
1/2 cup buttermilk, or more to thin
1/4 cup chive, minced
1/4 cup dill, minced
2 tsp. chipotle peppers, pureed in a food processor
salt and pepper

In a jar with a lid, combine all ingredients. Shake vigorously! Taste and adjust salt and pepper. Thin with more buttermilk if needed.

Meatballs
These are so easy and are easy to double or triple the recipe for freezing. These can be cooked in the crockpot, baked, or pan fried. This is perfect for when lean ground meat is on sale.

1 1/2 lbs. lean ground beef, chicken, bison, or venison
3/4 cup ricotta cheese
1 tsp. dried parsley
1 tsp. italian seasoning, or oregano
1/4 cup grated parmesan cheese
2 cloves of garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 egg, beaten

Mix ingredients until just combined. Using a small scoop, make balls about the size of your eyeball or one inch. To freeze, place them on a cookie sheet and place in the freezer for an hour. Remove and put into freezer bags. Don't forget to label the bag with the directions.

To bake: Preheat oven to 400 degrees. Bake on a rimmed cookie sheet for 20-25 minutes.

To fry: Heat oven to 400 degrees. Heat cast iron skillet to medium high heat. Put a couple of tablespoons of olive oil in pan. Brown meatballs in skillet. Put entire pan in the oven to finish cooking, about 10 minutes.

Crockpot: Place 2 jars of marinara sauce in the crockpot. Put in meatballs, either thawed or frozen. Heat on low 8 hours or high for 4 hours. Serve over pasta.

Spaghetti Squash
This is a great alternative to eating white pasta with a meal. It's really easy to make and tastes great.

2 spaghetti squash, halved and seeded
extra virgin olive oil
salt and pepper
parmesan cheese

Preheat the oven to 450 degrees. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Using two forks, shred the squash. Sprinkle with cheese and serve with meatballs and sauce. Yum!


I hope you are prepared for whatever weather is coming your way. I know that my house is stocked with good eating options and plenty of milk.

With a full crockpot and a clean kitchen,

Brooke

Week 5 and 2 Snow Days

Happy weekend ya'll!

It's been a busy week here on the homestead. Snow makes for a hectic schedule when you're dealing with a family of six and the mountains of laundry that accompany snow days. I had some time to work on a couple of all new recipes, mostly because I was trapped and craving some favorites from my life before real food. I had some tasty discoveries so I hope you'll give them a try. One being chili con queso that is even better than the place with the baby back ribs. You know the one. I also turned it into a pizza! Yes, I did. Incredible. I worked out a real BBQ recipe that I like and the kids enjoyed it as well. If you didn't try the pork from last week, make it and serve it with this sauce. I am also reposting my baked wing recipe with some modifications for the big game this Sunday. Enough chitchat. Let's get to the food!

BBQ Sauce -
I serve this with chicken or pork. I haven't tried it in the crockpot yet but it's on my list.

1/2 onion, diced
3 cloves garlic, minced
2 T. olive oil
2 T. tomato paste
2 cup tomato sauce
1/4 cup apple cider vinegar
2 T. dijon mustard
1-2 tsp. chipotle with adobo, pureed in a food processor
1/2 cup honey
2 tsp. worcestershire sauce or soy sauce


In a pan, heat oil and sauté onions until translucent. Add garlic and cook for a couple of minutes careful not to burn. Add tomato paste and sauce and cook until you can smell the paste. Add all other ingredients and cook for 30 minutes until sauce thickens. Use an immersion blender to liquify the onions and make the sauce super smooth. Enjoy on your favorite meat.

Slaw Recipe -
I love coleslaw. I found the simpler the recipe the better the slaw. Here's my favorite way to make it.

1/2 head cabbage, shredded (I use a mix of purple and green.)
1/3 cup mayonaise
3 T. apple cider vinegar
1 tsp. salt
1 tsp. pepper

In a bowl, mix mayo, vinegar, salt and pepper. Add cabbage and turn to coat. I usually taste it and add more pepper if it needs it. Enjoy on sandwiches, as a side, or on hotdogs. Perfect!

Chili con Queso Dip -
This is one of those guilty pleasures made a lot healthier. I'd suggest you take a couple of cups and set them aside for the pizza recipe that follows.

1 1/2 lb. ground meat, lean
1/2 onion, diced
1/2 jalapeño, diced small
3 T. cumin
2 T. chili powder
1 tsp. cayenne
1 tsp. garlic powder
salt and pepper
3 T. butter
3 T. whole wheat flour
2 cups beef broth
3 cups cheddar cheese, shredded
1 can diced tomatoes, drained (You could also use a spicy Rotel if you want more heat.)

In a large skillet, brown meat and drain fat. Add onion and pepper and all seasonings to meat and cook until the onion is soft. Make a well in the middle of the meat. Put the butter in the well and melt. Add flour and cook until the flour turns golden brown. Add stock and stir well. Add cheese and tomatoes and stir until it turns all thick and bubbly. Enjoy as a dip for chips.

Mexican Fajita Pizza
This may be the best recipe I've ever invented. It is amazing. And I will go on record to say that the meat will cook all the way through so no worries.

Pizza dough, brought to room temp.
2 cups chili con queso
2 cups mozzarella cheese, shredded
8 oz. sliced mushrooms
2 tomatoes, thinly sliced
1 shallot, thinly sliced
1/4 lb. ground meat
cajun seasoning or Old Bay

Heat oven to 425 degrees with the pizza stone or pan inside. When hot, pull out pan and stretch pizza dough onto it. Use the chili con queso like sauce. Cover with cheese. Layer on mushrooms, onions, tomatoes, and meat. Sprinkle seasoning on the meat. Go light if you have picky eaters, heavy for those who like a lot of spice. Cook in the oven for 25 minutes. The meat will be cooked through and the cheese will be melted and delicious. Serve with a salad to make it a more balanced meal.

Bake Hot Wings and Garlic Parmesan
This is a game day favorite. You can't watch football without wings. And these are delicious and not fried!

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil
2 tablespoons fresh basil, chopped finely
2 garlic cloves, finely grated
1/4-1/2 cup hot sauce
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt
celery and carrots, cut into sticks

Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese, hot sauce, and seasoning salt. When the chicken is cooked through turn on the broiler and crisp up all the sides of the wings. Toss the wings with the sauce. Serve with carrots and celery. Blue cheese or ranch dressing is optional.

I hope I have inspired you to try something new this week. Don't forget to eat your veggies!

With greasy fingers and a dirty shirt,
Brooke

Week 4 - The Half Way Mark

Good Weekend Ya'll,

It's been super busy so the recipes will be on the limited side. I will say that converting some of my old standbys to real foods was pretty easy. I am also working on some new stuff that I'm sure will be amazing once I work out the kinks. I did a lot with leftovers as well since my fridge was looking a little cluttered. With all that said, here goes.

Meal 1 - Crockpot Refried Beans and Steamed Veggies (adapted from 100daysofrealfood.com)

I changed just a few things from the original version and serve it with the frozen mixed veggies that you can steam right in the bag. The kids and parents agreed it's really great.

1 onion, diced
2 cups dry pinto beans, rinsed
½ fresh jalapeño, seeded and chopped
3 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
2 tablespoons cumin
6 cups water
1 cup shredded white cheese
2 bags mixed frozen veggies

Combine first 8 ingredients in slow cooker. Cook on high for 8 hours. Using a mug or ladle, dip out excess liquid.
Mash remaining beans with a potato masher and add extra liquids if needed. Steam veggies according to directions. Season them with salt and pepper. Spoon out beans and sprinkle with cheese. Plate veggies on the side.

Meal 2 - Pesto Chicken and Tomato Pasta with Cabbage

This was a last minute meal. I found chicken tenders on super sale and thought I had to use them. Everything else I had on hand and it actually took longer to cook the cabbage than the entire pasta dish. It was on the table in less than 25 minutes.

1 head cabbage, sliced into 1/2 inch slices
extra virgin olive oil
salt and pepper
1-2 lbs. chicken tenders, cut into small pieces
1 pint cherry tomatoes, halved
1 box whole grain pasta
3/4 cup pesto
parmesan cheese, for topping

Preheat oven to 425 degrees. Place cabbage on cookie sheet. Drizzle with oil and salt and pepper. Cook for 20-25 minutes, turning at 10 minutes. Boil a large pot of water. Add a large pinch of salt. Add pasta and cook according to package directions. In a hot skillet, add a couple tablespoons of oil and cook chicken until light golden brown and cooked through. Add pesto, tomatoes, and couple ladles of starchy cooking water from the pasta. Drain pasta and add to the chicken and pesto. Serve with cabbage and top with parmesan. It's totally worth washing 3 pans.

Meal 3 - Whole Wheat Pizza with Bacon, Spinach, and Mushrooms

I know you are thinking you will never make your own pizza dough but it's super easy and so cheap. It does take a while but it's not a lot of effort. The best part is that you can freeze the dough after the first rise and just leave it out on the counter for a couple ours to rise before cooking. I used my new stand mixer and it really made things easy.

For dough:
1 tablespoon honey
1 1/2 cups warm water (110 degrees, it should feel like warm bath water)
1 tablespoon active dry yeast
1 tablespoon olive oil, plus extra for bowls
1 teaspoon salt
3 1/2 cups whole wheat flour

In a small bowl or cup, dissolve honey in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour in a mixer until dough starts to come together. Mix with bread hooks until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust. Form into a tight balls and place in two separate bowls. Let rise for about 45 minutes, until doubled. Preheat the oven to 500 degrees with cookie sheets or pizza stone in it. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a hot pans. Top pizza with toppings below. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

For topping:
1 jar real food marinara sauce
1 8 oz. block of mozzarella shredded
1 8 oz. sliced mushrooms
1 box frozen spinach, thawed and drained
5 slices of bacon, cooked and chopped
parmesan cheese, for sprinkling
red pepper flakes, if desired

Place all ingredients on dough. This will make 2 pizzas. You may not need all the sauce. I save the leftover for the kids to dip their crusts into. I also like to sprinkle the top with salt and pepper and a little drizzle of olive oil right before baking. Top with parmesan and red pepper flakes after cooking.

Meal 4 - Grilled Pork Tenderloin

This is not a full meal but you can easily throw some veggies on the grill with a sweet potato and call it a night. The best thing about this is that you usually get 2 tenderloins in a pack and can easily cook both one night and have the others for tomorrow night's meal. I'm working on a BBQ sauce that I hope to post next week that would be great to make sandwiches with.

2 pork tenderloins
8 small cloves of garlic
1-2 teaspoons salt
2 tablespoons grill seasoning, (I use Weber grill seasoning)
extra virgin olive oil, in a sprayer

Heat grill to hot. With a small knife, stab 8 holes into the pork. Fill with a clove of garlic in each. Spray with oil and season both sides with salt and grill seasoning. Here's the easy part. On the hot grill, place the pork over hot coals for 7 minutes with the lid closed. Turn pork and cook the other side of 6 minutes with the grill closed. Move the pork off the hot coals on the grill. Close lid for 5 minutes. Check that it reaches 145 degrees internal temp. Grill or roast veggies on the side. Let the pork rest on a plate for several minutes. Slice and enjoy.



With grilled meats and a side of veg,

Brooke

Daniel Plan - Week 3

So it's week 3 and I thought I should share some of the things that have happened to me on this journey so far. First, I have not had significant weight loss. I'm not complaining here, I have dropped a couple of pounds but others I know have had huge success in this area. Second, I have felt a lot less tired. Before starting, I was falling asleep on the couch at 8:30 and now I have to make myself go to bed at 10:00. I have also wanted to move more. I mean any kind of movement, cleaning, cooking, walking, yoga, etc. I really was a skeptic about this aspect. I have not added caffeine or restarted alcohol so I don't know how soon I'll add those back in. I like feeling this awake. I also have noticed some of my brain fog lessening. It's not completely gone but a lot better. That being said, all positive changes so far.

I also had another revelation. We had a get together with a few families this weekend. All us ladies are on the Daniel Plan. The men were in charge of the meat on the grill and we made the sides. All sides were Daniel Plan accessible. It was so awesome to eat at a gathering without having to think about what was "good" and "bad." I also didn't gain any weight the following day. Try this if you regularly get together with a group. Maybe you can convert others, or at least, not damage all the good you're doing.

Meal 1 - Crockpot Black Bean Soup

The best thing about this meal is that you can make it the night before and just turn on the crockpot as you walk out the door. It's so easy, so cheap, and so good.

16 oz. dried black beans, rinsed and picked over
1 bell pepper, diced
1 lg. onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 tomatoes, diced
3 cloves garlic, minced
1 qt. chicken broth
2-4 cups water
1 tablespoon cumin
2 teaspoons oregano
salt & pepper, to taste
lime juice
cilantro, chopped
avocado, sliced or cubed

Place everything but the lime, cilantro, and avocado in the crockpot. Make sure the beans are completely covered, adding more water if necessary. Cook on low for 8 hours. Mash half of the beans with a potato masher or immersion blender. Squeeze in juice of the lime and stir well. Top with cilantro and avocado.

Meal 2 - Orange and Pineapple Shrimp

This is as good or better than the local Chinese place. Make sure to cook the shrimp in batches so not to crowd the pan and other than that, it's very fast.

2 egg whites
1/4 cup cornstarch
salt & pepper
1 1/2 lbs. shrimp, deveined and peeled
1/4 cup coconut oil (more if needed)
1 cup fresh orange juice
3 tablespoons soy sauce
1 tablespoon honey
1 inch ginger, grated
1 pinch red pepper flakes
1-2 cups pineapple, cubed

4 cups brown rice, cooked as directed or follow my perfect brown rice recipe.

Whisk egg whites, cornstarch, salt and pepper in a large bowl until frothy. Dump shrimp into bowl and swish around to coat. Heat oil in a nonstick skillet on medium high heat. Drop in a few shrimp at a time and cook 2-3 minutes per side. Remove to a paper towel lined plate. Mix together remaining ingredients in a bowl. When all shrimp are cooked, add sauce to empty skillet and cook until the sauce thickens. Slide shrimp back into skillet to coat with sauce. Serve with rice and a side of veggies.

Meal 3 - My Oven Baked Fried Chicken

I wasn't impressed with the recipe in the book for "fried" chicken. I looked back through my old recipes and found a recipe that I know I liked and made some changes to make it diet friendly. The kids loved it!

8 boneless, skinless chicken thighs
poultry seasoning or seasoning salt, what ever you normally use
1/4 buttermilk
1 lemon, zested and juiced
2 egg whites
1 teaspoon hot sauce
3 cups Uncle Sam cereal, crushed (or any other whole grain cereal)
salt & pepper

vegetables to roast, broccoli, cauliflower, cabbage, etc.
extra virgin olive oil

Preheat oven to 375 degrees. Place a cooling rack inside a cookie sheet. (Line the cookie sheet with foil for easier clean up.) Sprinkle the chicken with seasoning salt. Mix egg whites, lemon, buttermilk, and hot sauce in a large bowl. Place crushed cereal, salt, and pepper on a plate. Dip chicken in buttermilk mixture then cereal and place on prepared cookie sheet. Coat all chicken. Bake 40-45 minutes. While chicken is baking, place veggies on another cookie sheet. Coat with extra virgin olive oil and salt and pepper. Bake the last 20 minutes of the chicken being in the oven. They both should be done at the same time.

Meal 4 - All Nuts Granola

This is the most addicting recipe I'll post today. It has a ton of uses, which I will list later. It sounds expensive to make but you only use a couple of tablespoons at a time. It's totally worth it! You must use parchment paper. It will keep the granola from sticking.

1 cup sliced almonds
1 cup pumpkin seeds or pepitas
1/2 cup nuts of your choice, walnuts, pecans, cashews, etc.
1/2 cup shredded coconut
1/4 cup coconut oil
1/4 cup honey
1/4 cup real maple syrup
1 tablespoon cinnamon
1 teaspoon salt
1 cup dried fruit, raisins, cranberries, strawberries, whatever

Preheat oven to 300 degrees. Heat coconut oil in a large bowl in the microwave until liquid. Add in all ingredients except fruit. Place a piece of parchment paper on a cookie sheet. This is super important if you want to actually be able to eat the granola. Pour granola onto cookie sheet and spread evenly. Bake for 20-25 minutes, stirring occasionally. Remove from oven with all is deep golden brown. Quickly mix in fruit. Let cool. Break it into bite sized pieces and store in an air tight container.

Here is how I ate mine: parfait with yogurt and fruit, as cereal mixed with berries and bananas topped with almond milk, sprinkled on to of brie with a little honey and baked for an appetizer, as a topping for ice-cream. I'm sure you'll find a million things to put it on or just eat on it's own. It's delicious!

Snack 5 - Garlicky Bean Dip

This is modified from the Daniel Plan book. It wasn't flavorful enough for me so I tweaked it just a little.

1 can cannelloni beans, drained with liquid reserved
2 tablespoons extra virgin olive oil
4 cloves of garlic
1 lemon, zested and juiced
1 teaspoon smoked paprika
1 pinch red pepper flakes
salt and pepper

In a food processor or blender, pulse oil, garlic, lemon, and couple tablespoons of reserved liquid until garlic is finely chopped. Add beans and spices. Blend until smooth, adding more liquid as needed. Eat with veggies, chips, or on sandwiches instead of mayo.

I'm working on some other new recipes as well. One just came out of the oven and I haven't had time to taste it yet. I'll report back next week and let you know how it turned out.

With all natural goodness,
Brooke

Daniel Plan - Week 2

Welcome back!!!

It's been a long week with the "cold" day off from school. I hope you were successful and ready to try some new things. I learned something new from watching a video on sugar consumption. Did you know that if you eat the same meals or sugary treats, over time your body doesn't feel as full? It's true. Even of the "good, well-balanced" meals. It's scientifically proven that variety is good for you. So this week, I'm mixing things up for you. I hope you'll try some of this. The good thing is that I'm trying to make a bunch of stuff the first night that can be used in meals later in the week. In fact, one of the recipes was my way to use up the odds and ends of produce I had left in the fridge. The sweet potatoes are delicious on their own but even better when used twice. This means more food variety and less time cooking. Yay! Let me know how these work out for you. I'd also like to include some of your recipes, too.

Meal One - Breakfast Oatmeal Worth Cooking Yourself

This only serves one but can easily be doubled or tripled. Play around with it. It is so good, I'd pay money for it at a restaurant.

1 cup of water
1 pinch of salt
1/2 cup old fashioned oats
1/2 cup dried apples, chopped
1/4 cup shredded coconut
1/4 cup chopped walnuts
1 dash of cinnamon
1/2 teaspoon vanilla extract
1 drizzle of honey (if desired)

Boil water and salt in a pan on the stove. Add oats and apples and cook for five minutes. Stir in the remaining ingredients. Pour into bowl and drizzle with honey if desired.

Meal Two - Quick Eggs and Salsa
I really needed a hot breakfast this week and was pleasantly surprised at how this filled me up.

2 eggs, scrambled
1/2 cup salsa
1 tomato, chopped
1/2 avocado, sliced
salt and pepper

Spray a glass bowl with olive oil. Put in eggs, pinch of salt, and pepper and cook in microwave for 1 minute. Take the eggs out and see if it needs more time. This works perfect for me but you make need more time depending on your eggs and your microwave. Stir in other ingredients. Enjoy.

Meal Three - Taco Meat and Fixins'

I LOVE Mexican food. Love it! So this is how I made taco Tuesday for the kids. I normally just let everyone make their own which worked out well on the detox because I can leave out the dairy and flour items for me. Just a side note here...there is a brand of chips sold at my local Publix called Xochitl that are allowed during detox. The best part is that they are better than every other brand of chip that I've tried. Seriously.

1-2 lbs. ground meat, lean
1 onion, diced
2 bell peppers, diced
2 tablespoons cummin
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
salsa
avocados, sliced (squeeze a lime to keep it from browning)
tomatoes, chopped
sour cream
shredded cabbage
shredded cheese
chips, taco shells, large cabbage/lettuce leaves

Brown meat in a large skillet. Drain if necessary. Add onion, peppers, and spices to pan and cook until onion and peppers are tender. Use chips, shells, or cabbage leaves and top with sides. I made a large salad in bowl and had a handful of chips on the side. You can double this recipe for the following meal.

Meal Four - Mexican Baked Sweet Potatoes with Roasted Veggies

4-8 sweet potatoes, pierced with a fork
4-6 cups cauliflower and broccoli
extra virgin olive oil
salt and pepper
2 cups leftover Mexican meat

Preheat oven to 450 degrees. Line 2 cookies sheets with foil. Place sweet potatoes on one sheet and place in oven for 30 minutes. Take out potatoes and turn over carefully and place back in the oven for 20-30 minutes. On the other sheet, place veggies and drizzle with oil and season with salt and pepper. Put the veggies in the oven with the sweet potatoes. It will take from 10-20 minutes to cook them. Heat Mexican meat up in the microwave. Take everything out of the oven and check for doneness. Fill your plate half full with vegetables and add half a sweet potato and 1/2 cup of meat on top. You'll use leftover sweet potatoes in the next recipe.

Meal Five - Sweet Potato Hash with Egg

This is the meal I created to clean out my fridge. This will be more instructions than recipe. You could literally use any veggie, cooked or uncooked, in this. Get creative. And in case your were wondering, yes, my kids ate this. It was really good.

Take out all veggies you want to use, including leftover sweet potatoes, and chop into bite-sized pieces. Heat a nonstick pan with a little olive oil. Put all uncooked veggies in the pan and sauté. I used onions, bell peppers, mushrooms, garlic, and green beans. When almost cooked through, add sweet potatoes and cook until brown on the outside and warm in the middle. Make eggs; my family like sunny side up eggs. Put hash in the bowl and top with eggs.

Snack - Pesto Hummus

If you have ever been on a retreat with me, you know I am the queen of hummus. I make at least 10 different kinds and I love it. I'm giving you one kind today that is so good you'll want to eat just this for lunch. You can dip any veggie in it or chips. You can also use it on your sandwich as a spread. I make my own hummus but most store bought hummus are real food approved, just check the label.

1 large can chickpeas, drained, liquid reserved
1 lemon, zested and juiced
2-3 cloves of garlic
salt and pepper
pesto
1/4 cup extra virgin olive oil

In a food processor or blender, pulse garlic and lemon zest and juice. Add a little oil to get it to move. Add chickpeas and 1 large spoonful of pesto. Pulse together. Stream in oil. If it's too thick, add a little of the remaining liquid from the can. Pulse until smooth. Taste and add salt and pepper as needed. Put into a container and top with another 2 tablespoons of pesto in the center. Savor this one. It's so good!


These foods are packed with nutrients that will really make you feel full and stay full for hours. Plus, if you want seconds, you can do so with no guilt. Real foods are good for body and soul. I'm excited to see where this will take us.

With a full belly and leftovers in the fridge,
Brooke