Peppermint Coconut Blondies

Last year, I made Peppermint Blondies and they were Ah-MAZING and a huge hit!!! I did not post the recipe because the ingredients were not the best. They had some goods but lots of bads! I wanted to alter the recipe last year but just ran out of time! 

Many people that had the blondies last year have been requesting me to make some and quickly! After a few weeks of playing around with the recipe, I have come up with a good one and one that worked on the first time!!! :) BONUS!!!! 

Might I add that these are my FAVORITE gluten free, sugar (white or brown sugar) free dessert

The Ingredients:
1 cup Coconut Butter or Tropical Traditions Coconut Cream Concentrate (same thing!)
3 eggs
6 Medjool dates
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup unsweetened coconut (I did not toast but toasted would be yummy!)
1/2 cup mini chocolate chips (I found dairy free soy free at whole foods)
1 1/2 tsp all natural vanilla extract
3 drops liquid stevia extract
2 tsp pure peppermint extract
1/2 cup chopped walnuts
4 candy canes smashed

For the date mixture:
6 Medjool dates, pitted
1/2 tsp all natural vanilla extract
1 tablespoon coconut oil

The Directions:


Preheat oven to 325 degrees.
In a medium sized mixing bowl, blend eggs, vanilla extract, salt, and baking soda together with a hand mixer. Add in one cup coconut cream concentrate and mix batter with a spatula until creamy.
Add in date mixture (*see above). Add in three drops of liquid stevia (we prefer the whole foods brand) and pure peppermint extract. While stirring the batter, add in the coconut, chocolate chips and chopped walnuts and continue to mix until evenly distributed.


Lightly grease a 9x9 pyrex baking dish with coconut oil. Pour batter into baking dish. Top with smashed candy cane chunks (*see below) and bake at 325 for 20-25 minutes, test center with a tooth pick.


ENJOY!!!!

The blondies would be just as good without the chocolate if you choose to leave them out but sure does add just a little treat! Same with the Candy Canes. Hubby is not a fan so he picks them off! 

*** CANDY CANES --- When adding the Candy Canes on top DO NOT add the loose powder. It will create a melted crust that is real sticky. Just sift through and keep the chunks! :) 


Part of: Monday Mania, Fat Tuesday

Day after Thanksgiving Turkey Bone Soup

My mother-in-law made a delicious day after Thanksgiving soup with the left over bones and some turkey! 

I love using the bones from chicken, beef or turkey to create a delicious soup! There is just so much flavor left and the broth is WONDERFUL!!!! There are many ways this soup can be made and it all depends on you and your families preferences.

The Ingredients:
Turkey bones
water to cover bones
leftover turkey
celery chunks
carrots
onion
pea, carrot, green bean mixed bag
seasonings - chicken bouillon cube, soup base, salt, pepper, basil (whatever you want!)

*you can add rice or noodles
** you can add more vegetables

The Directions:
Add bones to a large soup pot. Cover bones with water and add onion and celery chunks. Add seasonings and cover and let cook on low for several hours. Take bones out and pick off all the extra meat from the bones. Cut the celery into smaller pieces. Add turkey pieces back to pot along with all the other ingredients. Boil until the carrots are tender.

ENJOY!!!

Pumpkin Spice Cupcakes

Pumpkin Cupcakes just in time for Thanksgiving!!! These bad boys were so delicious!

The Ingredients:

1/2 cup coconut flour, sifted

6 omega 3 eggs

1/4 cup coconut oil

4 dates, 1 tsp water 1 tsp vanilla (date mixture)

1/2 cup pure pumpkin puree

1/2 tsp sea salt or kosher salt

1/4 tsp baking soda

1 tablespoon vanilla extract

1 tablespoon pumpkin spice blend

The Directions:

Preheat oven to 350.

In a large mixing bowl, combine dry ingredients.

Add dates to microwave safe glass bowl. Add water and vanilla. Microwave for 30 seconds-1 minute. Mash mixture with fork until the dates are a evenly mashed.

In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.

Pour wet ingredients into dry and blend with a hand mixer until evenly combined.

Lightly grease mini cake or loaf pans with coconut oil.

Pour batter into mini cake pans, or mini loaf pans.

Bake for 25-30 minutes, check with a toothpick.

Cinnamon Frosting

The Ingredients:

1 cup palm shortening

1 tablespoon raw honey

1 1/2 tablespoon vanilla extract

2 tsp cinnamon

The Directions:

Blend all ingredients with a hand mixer until fluffy.

Use immediately, or refrigerate for up to a week.

My hubby wanted the frosting a little more sweet tasting, so I added 4 drops of Stevia and a little more vanilla. 

I sprinkled the iced cupcakes with Pumpkin Spice. 

ENJOY!!!!

Part of: Monday Mania, Real Food 101, My Sweet and Savory

Chicken Tortilla Soup

I often state that I love soups!!! I think a new reason is because you can enjoy leftovers all week! :) A few weeks ago a friend of mine brought my family and I dinner while I was on my strict bed rest. She made a delicious Chicken Tortilla Soup. We enjoyed it so much and are so grateful for wonderful friends!!! 

I have been wanting some more! I came up with this little mixture that was amazing! Feel free to leave out or add more ingredients! This was our treat night dinner!!!! 

 I love that you can add as much vegetable as you want in this soup and it will still be so delicious!!!!

The Ingredients:

4 - 5 chicken breast

taco seasoning packet (chill powder, garlic, cumin and a little sea salt)

1 green bell pepper, diced

1 red bell pepper, diced

1/2 yellow onion, diced

1 medium zucchini, cut into little pieces

*if you want to add a can of black beans or corn feel free too!

1 can diced tomato and green chili

1 box trader joes chicken broth

3 TBSP tomato paste

*corn or flour tortillas if you want to 

The Directions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and zucchini and stir. 

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 


** IF you are adding the tortilla strips add five minutes before serving, gently stir in tortilla strips. The soup is good with or without the strips!!! 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

I love that you can add and take away any ingredient you want and this soup will be so tasty and delicious!!! ENJOY!!!!

Part of : Hunk of Meat Monday, Monday Mania

Apple Cinnamon Cookies

A delicious and healthy fall cookie! Since I am still suppose to be laying as much as possible it was important that I find a quick and easy cook recipe. These were perfect! Did not take much time at all and I was able to rest while they baked! 

I love these cookies because it has Almonds, Apples and Cranberries. I love these cookies because it did not have flour or any sweeteners. I love these cookies because I am already dreaming up my next batch with the addition to dates.

The Ingredients:
2 cups Almonds
1 cup banana chips (optional) 
2 cups Apples, peel on
1 cup unsweetened coconut 
1/4 cup cranberries
1 TBSP Cinnamon
2 tsp Vanilla
2 tsp melted coconut oil
3 eggs


The Directions:
Preheat your oven to 350 Degrees

1. Combine all of your ingredients EXCEPT your eggs and cranberries in a food processor, pulse it until all the pieces are small but still a little chunky.  If your food processor is not large enough to accommodate everything just split it up.  I did the almonds first, then the apples.
2. Combine that mixture with the eggs in a large mixing bowl and mix well. Add cranberries and mix again. 
3. Using your hands, form the mixture into "patties" and place on a parchment paper lined cookie sheet.  The size of the "patties" are up to you, or you could make the into bars.  I made mine about 2 inches across and got about 15 cookies
4. Bake until done, around 30 Minutes

ENJOY!!!!

Mexican Pulled Chicken stuffed peppers

I am on a SPICY Mexican kick!!!! I do not know why I do it to myself but I end up with heartburn EVERY TIME but it is so good while I am eating it!!! :) Which I think that is all that matters!!!! 

Baby was craving more spicy and I had peppers that needed to be used. I decided to make chicken stuffed peppers, Mexican style!!! They were sooooo good!!!!

The Ingredients:
3 Medium/Large Bell Peppers (any color will do!) , cut in half
3 - 4 chicken breasts
1 can Tomato and Chili's
1/2 bell pepper, diced, use one of the halves 
1/2 onion, diced
taco season - 1 tsp salt, 2 tsp onion powder, 1 tsp chili powder, 1/2 tsp crushed red pepper, 1/2 tsp garlic powder, 1/4 tsp oregano, 1 tsp ground cumin


The Directions:
In a frying pan add chicken, can of tomatoes and chili's, 1/2 bell pepper, 1/2 onion, and taco seasoning. Mix everything together and let the chicken cook on medium/medium high. I added just a little bit of water to help mix in the taco seasoning. As soon as the chicken is cooked all the way through, shred the chicken and add back to the mixture. Scoop the mixture into the 5 bell pepper halves. Top with cheese, if you do dairy. Bake at 350 degrees for 20 minutes. Once the peppers are out add a dollop of salsa on top of the cheese. 


We served our peppers with avocados!!! Mexican Cauliflower Rice would be awesome with this too!!! 




ENJOY!!!!!


Part of Melt in your mouth Monday, Monday Mania
Hearth-and-soul-hop-with-premeditated-leftovers, Fat Tuesday

Mexican Stuffed Peppers

Before I start, I just want to start off that this is not a PRIMAL or PALEO recipe but a delicious, more healthy splurge dinner recipe!!! We are starting back on a more strict Primal/Paleo diet as my hubby starts doing Crossfit hardcore and training for some competitions.  Last week was our last week of legumes and grains. 

This was such a delicious stuff pepper recipe. Not like the traditional stuff pepper recipe at all!!! My neighbor had made taco soup the night before I made these and the mixture just sounded perfect for my peppers! I had a large amount of peppers from our food share. I might add that the mixture is great alone and freezable. You can also freeze bell peppers and enjoy stuff peppers all year round! 

The Ingredients:

3-5 bell peppers, green or colored, halved, seeds removed

1/2 pound ground beef (or a full pound)

1 Tbs. taco seasoning (or follow package directions for 1/2 pound beef)

1 1/2 c. frozen corn (optional)

2 c. black beans (about 1 can)

1 16 oz. jar salsa

1/4 c. diced red onion

(optional) other vegetables: diced red pepper, zucchini, leafy greens, etc…anything you have on hand to enhance the mixture

(optional) extra kidney beans or lentils to fill in for the missing 1/2 lb. ground beef

The Directions:

Brown meat and add taco seasoning, following directions on packet or with seasoning recipe to make basic taco meat. If using a half pound ground beef, you might brown a whole pound and freeze the other half for an easy pasta meal the next week. Consider adding cooked lentils or kidney beans at this point and double the taco seasoning accordingly.

Add all the other ingredients except the cheese and heat through on the stovetop. Be creative with the vegetables you have on hand; it’s hard to go wrong with a whole jar of salsa and some taco seasoning already in the mix!

Meanwhile, use a steamer basket to steam the halved peppers for 5-10 minutes until somewhat softened but not cooked to death. Arrange in an oval or 9×13 casserole dish and “stuff” the filling into each pepper generously. This filling is a bit like the loaves and fishes: everything is suddenly full and there’s still more left! I often end up with more filling than I need, which becomes great taco style leftovers or freezes well for a future meal.

After filling, top the peppers with shredded cheese and broil or bake at 350F for 5-10 minutes to brown the cheese.


Part of: Hearth and Soul Hop, Pinterest for Traditional Foodists Link-up, Fat Tuesday

Carrot Onion Roast

I am starting to be discouraged this pregnancy. My cooking skills and motivation are LACKING. My creativeness is lacking big time... My belly and hiatal hernia dislike a lot of foods. With that being said it is hard for me to get creative and want to spend a lot of time in the kitchen. 

Friday, I made a new roast. It wasn't totally cooked so we ended up eating it this weekend. The flavor is great and I am trying my hardest to remember exactly what I did!!!! :)  

Since my crockpot broke a few months back, I cooked this roast on the stove top!

The Ingredients:
Onion, sliced
garlic, minced
1 roast with bone in
carrots, cut not peeled
Olive Oil
Garlic
Parsley
Basil
beef broth


The Directions:
Start by adding Olive Oil, Onions and garlic. I only cooked the onions and garlic for a minute or two and then I added the roast and seared both sides of the meat. Add beef broth. Enough to cover the meat and scrap up the brown crisps on the bottom of the pan. Bring broth to a boil and then turn heat down to low. Add seasonings and carrots and cook for 6 hours on low. You may want to check the broth level and add more after a few hours. Right before serving add a splash of balsamic vinegar.

This roast was so yummy!!!! It had an amazing flavor, different from my other roasts!

Part of: Real Food 101, Monday Mania, Homestead Barn Hop

Collard Greens

Hubby and I lived in Marietta, Georgia while he attended Chiropractic school. We were there for 4 years and had the privilege of meeting a lot of great friends, many who are life long friends! 

One of those people is a great Southern cook and taught me some of her recipes/tricks for making a few dishes. One of my favorite recipes of hers is her Collard Green recipe. I must add that I had never had Collard Greens until her recipe but since trying hers and loving it, I have started trying it other places... but none are like hers! 

Being in the South and having more people cook Southern foods certain recipe ingredients are easier to find than here in Indiana so I have had to adapt the recipe to fit my ingredient availability!

The Ingredients:
1 or 2 bunches of Collard Greens (I like to make a lot and enjoy them all week!)
1 small onion, diced
1 turkey neck *
water
broth
salt and pepper

* Turkey Necks are really hard to find in Indiana. I have had to switch out the turkey neck for some beef or turkey bacon. Both work great! I also add broth to my water now to help bring out the flavor!

The Directions:
Soak the collard green leaves in cold water for a few hours. This helps give them a good rinse and also starts the process. Taking the center rib out can be done two ways. My friend rips the stem out and then rolls and cuts her pieces. Another way is to just rip the stem out and then rip the pieces. The cutting way leaves the Collards prettier but they all taste the same!!!

I saute the onion and lightly cook the bacon. You don't want to cook the bacon all the way just start the process!

Add all the leaves to a large pot and cover with water. I add broth (whatever kind I have on hand maybe 1 cup sometimes less sometimes more) and the onion and bacon. Boil the collards for a few hours* until they are tender.

* I like to bring my water to a boil and turn the heat down to medium medium high.

These are so good and so amazing!!!! We are enjoying these in our house tonight!!!

ENJOY!!!!

Chili

I am ready for fall and winter. I love soups and stews and chilis! 

I gave in this week and make a batch of chili. I love my chili recipes because they never taste the same. I just love throwing things in and making new creations! 

The Ingredients:
1 lb ground beef browned
1 onion, cooked with the ground beef
1 clove of garlic, minced, cooked with the ground beef
1 green bell pepper, diced
3 carrots, chopped
2 celery stalks, chopped
2 cans diced tomatoes, drained

Seasonings
Nutmeg, Chili Powder, Paprika, Garlic Powder, Sunflower seed butter, Pepper and Sea Salt

The Directions:
Brown the meat with onions and garlic. Drain and season with seasonings of choice. Saute carrots, celery and bell peppers until al dente. Add everything together and add cans of tomatoes. Mix well and then taste and add more seasonings if needed.

Then, ENJOY!

Almond Crusted Chicken and Cinnamon Butternut Squash

Here is one of my families GO-TO meals! It does not require much prep work and is super delicious! Cutting the chicken into little chunks would be great for kids and their chicken nugget lovin' selves!

 The Directions for the Almond Meal Chicken
1 egg, mixed like you were making scrambled eggs
1/2 cup Almond Meal (may need less may need more)
Salt and Pepper

Preheat oven to 350 degrees. In one bowl add eggs and in another add the almond meal. I washed my chicken in water and pat dry. Add chicken in the egg. Make sure the chicken is covered in egg. Then move the chicken to the Almond Meal. Coat the chicken. I had to sprinkle the Almond meal in the hard to reach places. I then added just a little salt and pepper on top of the Almond Meal.

Bake Chicken at 350 degrees for 20 - 25 minutes.

Baked Cinnamon Butternut Squash

Peel butternut squash and remove the seeds. I cut mine into slices. Coat with Coconut Oil and then sprinkle sea salt and cinnamon. Bake at 400 degrees for 45 - 60 minutes. I like my butternut squash with some crunchy pieces. It is just up to you and your preferences.

This is a quick prep meal that requires not a lot of work. My family really enjoy the Almond Meal Chicken!

ENJOY!!!

Vegetable Stir-Fry with Spaghetti Squash

We have had family in town Saturday-Tuesday and we have been super busy. My family stayed downtown Indianapolis. We went to three baseball games, swam and made a trip to the zoo. This pregnant momma is TIRED... actually I am beyond tired. I have had a slight headache for a day and half now and ready for some good sleep!!! Positive thinking that my sweet 3 (almost 4 year old) naps today!!! 

Before the family arrived I made an awesome veggie stir-fry and spaghetti squash. Don't you worry, we served steak on the side!!! :) 

 All of the vegetables, besides the spaghetti squash were from our CSA Food Share!

 Here is my 4 year olds bowl! He wanted me to share a picture with you!

Vegetable Stir-Fry
1 yellow squash
1 zucchini
1 green bell pepper
1 red bell pepper
1 cup broccoli
1 onion
2 cloves garlic
Lemon Pepper
Olive Oil
21 Seasoning Salute
chili powder
nutmeg
coconut aminos (soy sauce or braggs)

The directions:
Saute onions in a little olive oil. Once sauted add the garlic but don't burn! Add the broccoli cook for about 2 minutes. Add the rest of the vegetables and seasonings and cook until vegetables are al dente!

Serve on top of Spaghetti Squash with a side of steak!

Potato and Green Bean Soup

We are apart of a CSA food share and get to weekly food on Wednesday. This past week we had green beans and new potatoes. 

Before you write me emails or comment below, I know that potatoes are not Paleo/Primal. I know the conditions that these potatoes were grown. I also do not like to waste food. 

My husband grew up on a ham, potato and green bean soup... Well - I made it healthy and boy was it delicious!!!! 

 I do not eat ham so I changed out ham with beef bacon....

Instead of cream or half-n-half, I used coconut milk.

The Ingredients:

1 yellow onion, chopped

2 cups green beans

2 cups potatoes, cut into big pieces

4 pieces of Beef Bacon, chopped

1 can coconut milk

coconut rue (3 TBSP coconut flour and coconut oil/water)

4 cups chicken broth

2 tsp parsley

pepper

The Directions:

Add coconut oil in bottom of pot and saute onions and cook beef bacon. As soon as the onion is done add coconut flour and mix in water until smooth.  Add chicken broth, slowly and continue to mix. Add potatoes and green beans and bring to boil. Cook until the potatoes are tender. Add coconut milk, parsley and pepper. Mix well and ENJOY!!!!

Thai Noodles

I haven't had a WOW dinner moments lately. I have been struggling to make much of anything with flavor... I have these moments every so often because, well, I try to come up with something new each meal. Maybe a new spice on the meat or a new side dish. That is a lot of pressure I put on myself. 

This week I came up with AN AMAZING side dish. I took zucchini and made noodles. Added some seasonings and hubby said that this tasted like Thai Noodles. 

I must admit, these were delicious!!! :) 

The Ingredients:
3 zucchini (from our CSA)
2 carrots
1/2 cup peas (from our CSA)
2 TBSP Sunflower seed butter (almond butter would do too)
1 - 2 TBSP Coconut Aminos (Braggs Amino Acid would do)
1 TBSP Coconut Oil

The Directions:
Using a mandolin make thin zucchini noodles. You can use a knife to cut the noodles, but it may just take a little longer. Add zucchini and coconut oil to frying pan and being to cook noodles. After 5 minutes take carrots and use potato peeler and peel the carrot into the pan. In a small bowl mix sunflower seed butter, coconut aminos and just enough water to thin the sunflower butter. I used about a tsp. Mix until thinned and smooth. Add mixture to the zucchini and carrots. Melt and mix evenly. Add peas and cook on a low heat, covered for a few minutes.

Serve right away or set aside for later!

THIS WAS AWESOME!!! I am exited to see what I can add to this basic Thai Noodle recipe. ENJOY!

It's Hot...

Does weather affect your cooking???

It does for me!

Cooking in the kitchen creates a hot kitchen. Or I am enjoying some outside time with my boys and have to interrupt our time to get dinner together or I forget about dinner time all together...

I am there --- NOW!

Weather has finally been enjoyable this week. My dinners are showing it! I watch kids until 5 and then it is time for just my boys and I. We tend to go outside and ride bikes or go on a long walk. We get busy and enjoy each other's company.

Thankfully - yesterday I put a chicken roaster in the crockpot yesterday and added some coconut ol, basil and a jar of sun dried tomatoes. I had made this recipe once before and we really enjoyed the flavor of the chicken. Check it out here!

What are your go to summer dishes??? I could use some inspiration!!! :) I am planning on making a healthy broccoli salad next week!

Shrimp Tomato Pasta

I am so excited to share this recipe with you!!!! :)

It was one of those meals that just kind of happened but man am I glad it did... and that I wrote it down! This dinner was awesome! Hubby said the rue flavoring is similar to something he has had before but could not figure out where and even what the dish was... he LOVED it!!!! :)

Here is what I did! 

Baked Spaghetti Squash

Baked the Spaghetti Sauce at 400 degrees for 30 minutes.

Separated the spaghetti squash and baked it again for another 20 minutes.

Then for the Rue. I had seen a recipe for a coconut rue, here, from Family Living Simple. I have been eyeing the recipe for a couple of weeks. I had zucchini but did not have chicken... so I took a little different route.

The Coconut Rue --- creamy, smooth and wonderful!!!

I topped the Spaghetti Squash with the shrimp mixture!!!! AMAZINGLY Delicious!!!

I should add that I do think Asparagus or maybe a red pepper. I can't put my finger on what I want to add next time but I do think a vegetable would be WONDERFUL! :)

Alright - enough teasing here is the recipe!!! 

For directions on how to cook Spaghetti Squash, go here! or here!

For the Cream Sauce:

The Ingredients:

2 Tablespoons Coconut Oil (or Ghee)

1 Can of Coconut milk

2 Tablespoons of Coconut Flour ( I added a little more

Pepper

Parsley

Rosemary
1 cup cherry tomatoes, diced
1 bag of fully cooked Shrimp (from Trader Joe's)


The Directions:
For the sauce add the coconut oil (or ghee) to a sauce pan and melt on medium heat. When melted add coconut flour. Stir the oil and flour until it is smooth. Once the clumps are gone  add the coconut milk. Heat to a slow boil and stir frequently with a whisk. I then decided to add another TBSP of coconut flour. The thickness was just how I wanted...  Let simmer for about 5 minutes and add spices. Add 1 cup of diced cherry tomatoes and the frozen shrimp. (yes, frozen!) Cover the Rue and turn heat to low. Cook until the shrimp is thawed. Maybe 5 minutes MAX....

Plate Spaghetti Squash and top with the creamy shrimp mixture...

ENJOY!!!!
Don't forget to enter to win Applegate Coupon, here!  Today is that last day to comment!

Part of Pennywise Thursday, Full Plate Thursday

Ground Beef Veggie Burgers

Have you seen the TLC show, Extreme Couponing?

It is madness... Women work 60+ hours gathering, printing, stealing, dumpster diving coupons each week. They make a plan and go shopping and spend $500+ and might spend after coupons $25 at most. We have even seen a show where the store actually owed the buyer money... 

CRAZINESS...

It is neat to watch but, yes there is a but, but, have you noticed the food in the shopping carts????

PROCESSED PROCESSED PROCESSED.... 

One gal had 96 LARGE sport drinks, 200 cans Coke, 40+ frozen pizzas, 40 boxed cake mix, 50 pieces of candy...

Although the show is neat to watch but I do not plan on becoming an extreme couponist! I like my food ALIVE... from my local farmer (well dead), csa, farmers markets. I would rather have a higher grocery bill. I could see myself coupon to just give all the food away to shelters but I do not see the entering our house. 

The neat thing... There was one gal who got diaper boxes for $0.25. That is awesome. Yes, I do not use cloth diapers. I just couldn't deal with the cleaning of them....  

Onto an once alive meal! :) 

Before I start with the recipe, I want to tell you that this creation is all HUBBY... I wish I could take the credit for this delicious burger but I can't :) I did enjoy one in a BIG salad with more vegetables and it was great! I also ate one plain!!! They were WONDERFUL!!!!! 

Hubby usually makes dinner on Friday's just to give me a break and because he secretly loves creating dishes!!! shhh!!! :) He is real good in the kitchen and his mixtures are always delicious! Although he did have a mishap with Chicken and Apples -- YUCK. We wont talk about that today! :) 

He made us delicious ground beef veggie burgers!!! 

 He chopped broccoli, green bell pepper and red bell pepper

and added it to the ground beef and formed burgers.

We then splurged and topped it with cheese. This was great in my spring lettuce salad!!!! :)

The Ingredients:
1 cup chopped (almost minced) broccoli
1 chopped green bell pepper
1 chopped red bell pepper
1 lb ground beef

* If you want to splurge a piece of cheese for each burger!

The Directions:
Hubby chopped all the vegetables and then mixed with 1 lb ground beef. Form into 1/4 lb burgers. We made 6. Then grill until desired pinkness! :)

ENJOY!!!

P.S. If you haven't done so already---- don't forget to enter to WIN $10 off coupons to Applegate!

Part of Real Food Wednesday

30 day challenge

Happy Tuesday!!! 

I have wondered off the path (far off the path) and am back on!!! 

Hubby and I are starting a 90 day Insanity challenge and Monday I started a 30 day challenge. I am really going to try my best to document my daily food but that is a lot of work so I might commit to doing it once a week or use old picture! I cannot commit to EVERYDAY but I will do my best!!! :)

Egg Casserole

8 Eggs, 3 Asparagus, 8 cherry Tomatoes cut in half, Beef Bacon, 1/2 green bell pepper

Spinach and Strawberry Smoothie

Spring Mix Salad

Spring Lettuce, Strawberries, Avocado, Tomatoes, Beef Bacon, Sunflower seeds, Balsamic Vinegar Dressing

Chicken Curry Soup with Vegetables

The Ingredients:

6 - 8 chicken tenders

Curry Marinade (Curry Powder, Mustard Powder, Garlic Powder, Cinnamon, Cayenne Powder, Cumin and Coconut Oil)

Broccoli

3/4 red bell pepper

10 - 15 small carrots, chopped

1 can coconut milk

3 cups chicken broth

The Directions:

Soak Chicken in Curry Marinade for 6 - 12 hours. 

Brown chicken in frying pan. Add the chicken to pot and pour coconut milk over the chicken. Bring to a boil. Add the Chicken Broth and bring back to boil. Then Add the vegetables and let cook for 10 minutes. 

ENJOY!!!! 

Part of Tempt my Tummy Tuesday, Made from scratch Tuesday, hearth and soul blog hop, Tuesday at the Table, Tasty Tuesday, delectable tuesday, Real Food Wednesday, What's Cooking Wednesday, No Whine Wednesday, What's on your plate, Full Plate Thursday, Tip Day Thursday, Fight Back Friday

Primal/Paleo Den