Raspberry Baked Oatmeal

Servings: 6

Ingredients: 
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of sea salt
1/4 cup pure maple syrup or honey
1 cup unsweetened almond milk
1 large egg, lightly beaten
tbsp. butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup raspberries, fresh or frozen, divided or combo of each

Directions: 
Preheat the oven to 375F. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine (I blended so that's why it looks really processed) In a liquid measuring cup, combine the syrup, almond milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Chicken Tacos with Mango Salsa

Ingredients:
Chicken Breasts 12 ounces

6 Flour Tortillas Red Onion 
1 Lime

4 Tbsp Sour Cream
1 Mango
1 Red Onion

4 ounces Red Cabbage

1 ounce Adobo Sauce 
1 Tbsp Oil

Prep: Wash and dry all produce. Preheat the oven to 400 degrees (if you have a microwave, you can 
skip this step). Zest and halve the lime. Halve, peel, and nely chop half the red onion. (Use the other half for another day.) Peel the mango, then cut into matchsticks.
Make the mango slaw: In a medium bowl, toss together the mango, cabbage, chopped red onion, juice of half the lime, and a pinch of salt and pepper. Set aside.

Butterfly the chicken: Place your hand on top of each chicken breast, and slice into the middle of the meat (parallel to the cutting board). Stop before cutting all the way through. Open the chicken up like a book, and season on both sides with salt and pepper. Rub or brush both sides with 1 Tablespoon adobo sauce.

Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Cook 3-5 minutes per side, until slightly charred and cooked through. Set aside to rest 5 minutes before thinly slicing.

Make the crema and warm tortillas: While the chicken cooks, combine the sour cream, lime zest, and remaining lime juice in
a small bowl. Season with salt and pepper. Wrap the tortillas in a damp paper towel, and microwave on high for 30 seconds. HINT: If you don’t have a microwave, wrap the tortillas in foil and place in the oven for 5 minutes. 

Finish and plate: Fill the tortillas with the smoky adobo chicken, mango slaw, and lime crema. Serve the tacos with any remaining mango slaw on the side. Enjoy! 

Eggs over Avocado Toast

Ingredients:

Ezekiel English Muffin
1/2 avocado
2 organic eggs

Directions:
Toast Ezekiel Muffin,  Fry two eggs, Mash avocado with a fork.  Add avocado to the muffin.  Top with the eggs!  

Orecchiette with Rappi & Meatless Sausage

Ingredients:
1 pkg (17.6 oz) Organic Orecchiette, cooked per pkg directions, reserve 1/2 cup pasta water
12 oz trimmed, chopped rappi
1/4 cup Extra Virgin Olive Oil, plus additional for garnish
8 cloves of Garlic, crushed, minced
Red pepper flakes to taste
1 pkg (13.2 oz) Food You Feel Good About Don't Be Piggy Meatless Sausage Style Crumbles (Frozen Foods) or Sausage of your choice
Salt and pepper to taste
Grated Parmigiano Reggiano, for garnish

Directions:
Add rappi to large pot of boiling, salted water. Blanch 2 min. Drain and set aside. Heat olive oil in braising pan on MED; add garlic and red pepper flakes. Cook, 3-4 min, until garlic is soft but not browned. Add sausage crumbles; cook, stirring occasionally, 6-7 min. Stir in rappi; cook 1 min. Add pasta and reserved pasta water; toss to combine. Season with salt and pepper. Heat through, about 3 min. Garnish with cheese and drizzle with olive oil.

Chef Tip(s):
If using a rappi bunch, blanch the stems for 2 min, then add the rappi greens and blanch 1 min longer.

Crockpot Mediterranean Chicken Stew

Slow-Cooked Mediterranean Chicken Stew

Servings: 8

Ingredients:
1 Can 28oz No Salt Kitchen Ready Tomatoes
1 (32 oz) Organic Chicken Broth
1/2 Tbsp dried Italian seasoning 1 Tbsp salt
1 tsp black pepper
2 dried bay leaves
1 pkg (1 lb) cherry tomatoes, halved lengthwise
5 cloves of Garlic, thinly sliced
1 can (15.5 oz) Cannellini Beans
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onions, chopped
1 pkg (about 1 1/2 lbs) Organic Boneless Skinless Chicken Thighs, cut in 2-inch cubes
1 pkg (10 oz) Organic Kale
Grated Parmigiano Reggiano, for garnish

Directions:
In a 6-8 qt slow cooker add can of tomatoes, chicken broth, Italian seasoning, salt, pepper, bay leaves, cherry tomatoes, garlic, beans, carrots, onions, celery, and chicken. Cover; cook on HIGH 4-5 hours or LOW 8-9 hours. Discard bay leaves. Fold in kale; replace lid. Warm 5 min; stir. Season with salt and pepper. Garnish each serving with grated cheese.

Blueberry Yogurt Bark

Blueberry Yogurt Bark 

Blueberry Yogurt Bark

Ingredients:

• 2 cups plain Greek yogurt
• 2 Tbsp honey
• 1 cup chopped strawberries
• 1 cup blueberries 

Directions:

• Mix yogurt and honey in a bowl.
• Line a small baking sheet with parchment paper.
• Spread yogurt mixture over parchment paper. Use a spatula to evenly distribute.
• Top with strawberries and blueberries (or whatever fruit you'd like!).
• Cover with Saran wrap and place in the freezer.
• Wait about 2 or so hours then pull out and break the bark in to small pieces. 
• Store in an airtight container in freezer 
  
  

Apple Spice Donut Holes

It was just apple picking season here in New England.  

So I was on apple overload so decided to just throw these together! Shakeology isn't just for drinking!!  

INGREDIENTS:

Donut Holes
1/2 cup almond meal
1/2 cup vanilla Shakeology
1tsp. baking powder
1/2 tsp. all spice
1/4 tsp. salt
1/2 cup apple puree
1/4 cup 100% pure maple syrup
1 egg
1/4 cup unsweetened almond milk
1 Tbsp. coconut oil
1/2 tsp. vanilla extract

Cinnamon Sugar Topping:
1 Tbsp. cinnamon
1 Tbsp. coconut sugar
coconut oil spray

DIRECTIONS:

STEP 1: Preheat the oven to 350. Mix all of the dry ingredients together in a medium bowl. Add in the wet ingredients and stir until fully combined.
STEP 2: Spray a cake pop mould with coconut oil spray.
STEP 3: Spoon the batter into each hole. Bake for 12-15 minutes or until a toothpick comes out clean.
STEP 4: Let cool for 5 minutes and remove from mould. Roll each donut hole into a bowl with the cinnamon and sugar until fully coated.

Chicken Taco Soup

Chicken Taco Soup

Ingredients:
3-4 chicken breasts
Diced onion
1 can black beans
1 can chili beans
1 can corn
1 8oz can tomato sauce
2 15oz cans diced tomatoes with green chiles
Cumin (add as little or as much as you want)
Chili powder (add as little or as much as you want)
Cayenne pepper (add as little or as much as you want)

Directions:
1) Stir onion, beans, corn, tomato sauce, dice tomatoes, and seasonings into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.

2) Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. Your technically supposed to cook it on low for another 2 hours in the crockpot but you really don't have to. I never do. It's very forgiving. You can leave it in longer if you want too.

3) Top with shredded cheese, cilantro, and crushed tortilla chips.