Whole jar Grillos pickles, chopped
2 TB fresh jalapeno, chopped
1 c green onion, chopped
1.5 c nonfat Greek yogurt
8 oz whipped cream cheese
1/2 c sour cream
1 c shredded cheese
1 pk ranch seasoning
Dash of hot sauce
2 TB bacon bit
2 TB pickle juice
Combine all ingredients. Put back in the Grillo's Jar to serve.
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#1 Cook noodles per instruction. While noodles boil, mix together, hoisin, soy, sesame oil, honey and salt and pepper. Heat a little olive oil in a skillet and add to it the garlic until fragrant. Add the sauce, then toss in the cooked noodles. Garnish with the sesame seeds and green onion.
1 hour of exercise
2 cups of herbal tea
3 liters of wae
4 balanced meals a day
5 colorful fruits daily
6 minutes of deep breathing
7 minutes of stretching
8 hours of sleep
9 page of a book
10 minutes of meditating
11 minutes of morning sunlight
12 grams of nuts or seeds
13 minutes of walking after meals
14 deep belly breaths before bed
15 seconds of cold water on your face to lower stress
16 minutes away from your phone before sleep
17 seconds of gratitude for what you have
18
Glycinate-sleep and sress
Citrate- digestion and constipation
Malate- energy and muscle recovery
Threonate- brain and focus
Taurate- heart and nervous
Oxide- laxative
Topical- muscle relaxation and cramps
#1
1/2 c water, at room temp
1/2 c apple cider vinegar
1 1/2 TB raw sugar
1 1/2 tsp fine sea salt
1/4 tsp red pepper flakes, optional
20 twists of freshly ground black pepper
2 springs of fresh dill, roughly chopped
2 cloves garlic peeled and smashed
1 bay leaf
Fill the jar with chopped cucumbers, pack tightly with bay leaf, dill, garlic.
in a separate jug, mix together the water, apple cider vinegar, raw sugar, salt, and black pepper until the sugar and salt have dissolved.
Pour the liquid over the cucumbers until they're completely covered. Seal the jar and place it in the fridge ovenight
#2
5 cups water.
5 tsp sea salt
1 c vinegar
1/2 tsp yellow curry powder
veggie of your choice, carrots, cabbage, sweet peppers, etc
slice veggies and pack in jar.
In a small pot, bring the water, salt, vinegar, and curry powder to a gentle simmer.
Stir until the salt dissolves and remove from heat. Pour he hot brine over the veggies until fully coered.
Let cool, close the lid and refrigerate.
Ready in 24-48 hours and even tastier on day two.
Add 2 tsp coconut oil when cooking rice. Refrigerate overnight to increase resistant starch and reduce glucose spikes.
#1
1 pk of unflavored gelatin
1 c hot water
1/2 c cranberry or pomegranate juice
Mix the gelatin with hot water in a bowl until fully dissolved. Add juice and stir. For a warm drink, serve immediately. To make a soft gel or cubes, pour the mixture into a mold and chill until set.
#1
seasoned ground beef
avocado
shredded cheese
boiled egg
#2
cukes
olives
tomatoes
sliced swiss
avocado
1/2 c ground turmeric
1 TB ground cinnamon
1 tsp fresh ginger, grated or minced
1 tsp pepper
1/4 c coconut oil
1 c water
optional maple syrup or honey to taste
adaptogen powders are also a nice addition; ashwaganda, shatavari, eleuthero, dong quai
Combine all ingredients in a sauce pan and simmer over medium low heat.
Whisk ingredients together allowing water to evaporate and a paste to form. Remove from heat once you've reached desired consistency.
Store in a jar with a lid in a refrigerator for 1-2 weeks.
Add 1/2- 1 TB of paste to hot water and stir. Drink.
1/2 c old-fashioned oats
1/2 c egg
scoop vanilla protein powder
1/4 c unsweetened applesauce
1/4 tsp cinnamon
1/2 c fresh blueberries
1/4 tsp baking powder
1 pinch salt
#1
Dip
1 c cottage cheese
1/2 c cheddar cheese, shredded
1 TB taco seasoning
salt
#2
flatbread
1/2 c cottage cheese
1 egg
1-2 TB parmesan
spread think on parchment
Air fry 375 for 8-10 minutes
It turns into a flexible, golden flatbread
Use for wraps, pizza sandwiches
1/2 c raw organic apple cider vinegar
1 c olive oil
1/4 c fresh basil
2-3 TB raw honey
2 Garlic cloves
1 tsp Celtic sea salt
Place all ingredients in a wide mouth glass jar and blend with stick blender or food processor.
Lemon Vinaigrette
1/2 c extra virgin olive oil
1/4 c fresh lemon juice, about 2 lemon
1 TB Dijon mustard
1 TB honey or maple syrup
1 garlic clove, minced
salt and pepper
24 oz water
2 TB lemon juic
1 TB apple cider vinegar
1/4 tsp pink salt
1/4 tsp ground ginger
2 ripe bananas
1 1/2 c oats
1/4 c peanut butter
1/4 c chocolate chips
mash bananas, mix everything together, scoop onto a baking sheet. bake at 350 for 15 minutes.
Cottage cheese peanut butter oat cookies
1 c cottage cheese
1 1/4 c oats
1/3 c peanut butter
1/4 c honey or maple syrup
1 ripe banana
1 egg
2 TB unsweetened cocoa powder
1 pinch salt
mix and bake
1 ripe banana
1/4 c peanut butter
1 TB maple syrup
1 c rolled oats
1/3 c chocolate chips
1/3 c chopped peanuts
In a small bowl, combine the mashed banana, peanut butter and maple syrup. Stir in oats. Fold in chocolate chips and chopped peanuts. Scoop onto a lined baking sheet and flatten this batch made 6 cookies. Bake 375.
1 c canned coconut milk
1.4 c chia seeds
2 TB honey or maple syrup
1/4 c unsweetened shredded coconut
1/2 tsp vanilla
1 can drained chickpeas
1/2 c peanut butter
1/4 c maple syrup
1/2 tsp vanilla
1/4 c chocolate chips
6 persian cucumber, diced into small cubes
1 lg beefsteak tomatoes, diced into small cubes
1 mall red onion, finely diced
1 bunch fresh green mint, finely chopped
dresssing:
juice of 1/2 lemon
juice of 1/2 lime
salt
black pepper
pinch of cumin
pinch of sumac
extra virgin olive oil
#1
1 c cottage cheese
2 lg eggs
1/4 c rolled oats
1/2 tsp baking powder
1/4 tsp vanilla extract
pinch of salt
#2
1/2 c cottage cheese
2 large eggs
1/4 c whole wheat flour
1/4 c milk
1 tsp vanilla
salt
butter or oil for cooking
Add cottage cheese, eggs, whole wheat flour, milk, vanilla and salt to the blender. Blend until smooth and let the batter rest for 5-10 minutes. Heat a nonstick skillet over medium heat adn lightly grease with butter or oil.
Cook pancakes.
2 cans chickpeas, drained and rised
1/2 c dried cranberries
1/2 c chopped walnuts or pecans
1/4 c red onion, finely diced
2 TB chopped fresh parsley
Vinaigrette:
1/4 c fresh orange juice
1 tsp orange zest
2 TB olive oil
1 TB apple cider vinegar
1 TB honey
salt and black pepper
2 TB soy sauce
1 TB rice vinegar
2 TB honey
2 cloves, minced garlic
1-2 tsp Lime
3 TB water
1 tsp sesame oil
1 tsp sesame seeds
Peanut Dressing:
1/4 c creamy natural peanut butter
juice of 1 lime
2 tsp maple syrup
1 TB white vinegar
1 TB soy sauce
1 tsp sriracha, optional
3 TB water
For the bowl:
4 oz dried vermicelli noodles
1 tsp olive oil
4 Cups romaine, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 c bell pepper, thinly sliced
1/2 c red cabbage, thinly sliced
1/2 carrot, thinly sliced
1/2 cup cucumber, thinly sliced
2 TB fresh basil, sliced
2 TB peanuts, chopped
For the chicken:
1 chicken breast
2 tsp olive oil
Salt and pepper
mix 3 chopped hard-boiled eggs with 2 TB mustard and 1/2 c cottage cheese until smooth and fluffy. Sprinkle with paprika and black pepper on top for flavor.
Takes just like classic egg salad but lighter, creamier and packed with 35 g of protein!
400 g (.88 lbs) frozen peas
Pinch of chili flakes
Zest of 1 lemon
2 TB good quality extra virgin olive oil
Generous pinch of flaky sea salt
Place the frozen peas in a bowl and cover with freshly boiled water. Leave for 1-2 minutes until fully defrosted. Drain well.
Transfer to a bowl and add the lemon zest, chili flakes, olive oil, and salt.
Toss well to combine. Taste and adjust seasoning if needed.
Serve immediately, or allow to sit for 10-15 minutes for the flavors to develop.
Makes 3 pints
2 oranges
2 lemons
1 cup chopped ginger
1/4 cup turmeric or 1 cup chopped turmeric root
1 TB black pepper
1 TB cayenne pepper
1/2 cup apple cider vinegar
4 cups water
I prefer to make a big batch like this and put some in the freezer for later and some in the fridge for immediate use.
1 head iceburg lettuce
1 head cauliflower
1 lb bacon
1 cub may
2 1/2 T vinegar
1/4 sugar
1 1/2 c parmesan cheeese
#1
1 c greek yogurt
1 tsp chia seeds
2 TB mixed berries
1-2 TB melted dark chocolate
Mix yogurt and chia seeds . Gently fold in berries. Drizzle melted dark chocolate over the top. Refrigerate for 2 hrs.
#2
25 g chia seeds
180 g vanilla high protein yogurt
100 m coconut milk
100 g fresh mango
5 g coconut
1 squeezed lime
Blend together mango and lime juice until smooth. In a medium sized bowl or jar, combine the chia seeds, yogurt, coconut milk and mango mix. Stir thoroughly to ensure the chia seeds are evenly distributed. Sprinkle with a generous amount of desiccated coconut. Cover the bowl or jar and place it in the fridge for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken unto a pudding like consistency.
#3
120 g greek yogurt
100 g pumpkin
80 g pbfit pb powder
15 g stevia
one scoop vanilla pb protein powder
vanilla extract
stir
#4
one container sugar free cool whip
2 TB sugar free cheesecake jello mix
3/4 c non fat greek yogurt
couple crushed up oreos
1 lb fusili bucati (long pasta spirals)
2 tsp garlic powder
1/2 tsp dried basil
1 yellow bell pepper, seeded and diced
1 pint cherry tomatoes, halved
1/2 seedless cucumber, diced
1/3 cup olive oil
1/2 tsp white wine vinegar
1/2 tsp dried oregano
salt
black pepper
1 ear fresh sweet corn, kernels removed
1 c snow peas, sliced
2 ripe bananas
2 TB pb
1 c rolled oats
1/2 chia seeds
1/4 c flour
1/2 tsp cinnamon
1/2 c dried cranberries
1/2 c dark chocolate chips
1 tsp baking powder
a pinch of salt
Pineapple Turmeric Chia Gelatin Bites
1 1/2 c fresh pineapple juice
1/2 tsp ground turmeric
1 TB fresh lemon juice
2 TB unflavored gelatin
1/4 c water
2 TB honey or maple syrup
2 TB chia seeds
Pour the water into a small bowl. Sprinkle the unflavored gelatin evenly over the water.
Let it sit undisturbed for 5 minutes to fully bloom.
Pour the fresh pineapple juice into a small saucepan.
Add the ground turmeric, lemon juice, and honey or maple syrup.
Whisk well to fully combine and evenly disperse the turmeric.
Place the saucepan over low to medium heat.
Heat gently while stirring frequently until the mixture is warm but not boiling.
Remove the saucepan from the heat.
Add the bloomed gelatin to the arm pineapple mixture.
Stir continuously for 1 to 2 minutes until the gelatin is completely dissolved and the liquid is smooth with no granules.
Add the chia seeds to the mixture.
Stir thoroughly to evenly distribute the chia seeds.
Let the mixture rest for 2 to 3 minutes, then stir again to prevent the chia seeds from setting at the bottom.
Carefully pour the mixture into silicone molds or a parchment shallow dish.
Another one
1 cup water
2 TB fresh lemon juice
2 TB honey
1/2 tsp ground turmeric
1/4 tsp ground ginger
2 1/2 TB unflavored gelatin
Another one Berry Chia Gelatin Squares
1 1/2 c mixed berry juice or blended berries, strained
1 TB lemon juice
2 TB unflavored gelatin
1/4 c water
2 TB honey or maple syrup
2 TB chia seeds
Pour the water into a small bow.
Sprinkle the unflavored gelatin evenly over the water.
Let it sit for 5 minutes to bloom.
If using whole berries, place them in a blender and blen until completely smooth.
Strain the blended berries through a fine mesh sieve to remove seeds an skins, measuring out 1 1/2 c of berry juice.
Pour the berry juice into a small saucepan.
Add the lemon juice and honey or maple syrup.
Place the saucepan over low to medium heat.
Heat gently, stirring occasionally, until the mixture is warm but not boiling.
Remove the saucepan from the heat.
Ad the bloomed gelatin to the warm berry mixture.
Stir continuously for 1 to 2 minutes until the gelatin is completely dissolved and the liquid is smooth.
Add the chia seeds to the mixture.
Stir thoroughly to evenly distribute the chia seeds.
Let the mixture rest for 2 to 3 minutes, then stir again to prevent the chia seeds from settling a the bottom.
Carefully pour the mixture into a parchment-line square dish or silicone mold.
Gently tap the dish on the counter to remove any trapped air bubbles.
Transfer the dish to the refrigerator.
Chill for a least 3 hours, or until fully firm.
Once set, remove from the dish and cut into evenly sized squares.
Store the gelatin squares in an airtight container in the refrigerator until ready to serve.
Morning gelatin drink
1 TB unflavored gelatin
1/2 c cold water to bloom3/4 c hot water, not boiling
juice of 1/2 lemon
1/2 - 1 tsp raw honey or maple syrup
how to make
pour the cold water into a mug or glass. Sprinkle the gelatin evenly on top.
Let it sit 3-5 minutes until it is fully bloomed.
Add the hot water. Stir until completely dissolved.
Add lemon juice and sweetener if using. Stir again.
Drink warm on an empty stomach.
#1
1 egg
1/4 c oats
1/4 c Greek yogurt
1/4 c egg whites
1/2 scoop protein powder
1/2 tsp cinnamon
1/2 tsp baking powder
topping
1 TB nut butter
#2
1 egg
1 scoop protein powder
1/2 tsp baking powder
milk to get to proper consistency
Mix and waffle.
Add to the crockpot:
5 chicken breasts
1 c plain Greek Yogurt
1/2 packet ranch seasoning
1/2 cup chicken bone broth
Cook on HIGH for 30 minutes, then switch to LOW for 6 1/2 hours.
Shred. Use for any recipe needing shredded chicken. .
1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 packet taco seasoning
1 can Rotel tomatoes
2 cups beef broth
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cream cheese, softened
salt and pepper to taste
Fresh cilantro, chopped
Diced tomatoes, for topping
Sour cream, for serving
In a large pot over medium heat, cook ground beef until browned. Add diced onion and garlic, cooking until softened.
Stir in taco seasoning and Rotel tomatoes. Pour in beef broth and bring to a gentle simmer. Cook for 10 minutes to blend flavors.
Make it creamy. Lower the heat and add heavy cream, cheddar cheese and cream cheese. Stir continuously until everything melts and the soup becomes creamy.
Top with sour cream, cilantro and tomatoes.
Easy sheet pan kebobs
2 lbs ground beef
1 small white onion, grated
3 garlic cloves, minced
1/4 c fresh dill, chopped
1/4 c fresh parsley, chopped
zest of 1/2 lemon
Pinch of black pepper
Pinch of salt
1 TB cumin
1 TB smoked paprika
1 tsp coriander
1/4 tsp cinnamon
Yogurt Sauce:
3/4 c Greek Yogurt
Juice of 1/2 lemon
1.5 TB olive oil
1 tsp date syrup
pinch of salt
Pinch of pepper
Parsley, freshly chopped
Dill, freshly chopped
Preheat the oven to 425. Add all kebab ingredients to a large bowl and mix with your hands. Once thoroughly mixed in, spray a sheet pan with avocado or olive oil, then toss the meat onto it and press the meat evenly across making a rough rectangle. It should be about 1/2 to 3/4 inch thick. Score long vertical lines almost to the bottom (don't cut through), both vertically and horizontally creating your kebabs. Bake for 20-22 min. While they bake in the oven, combine all your yogurt sauce ingredients in a bowl until it becomes a creamy consistency. Remove the kebabs from the oven. Spoon out excess liquid, mix with 1 TB tomato paste, and brush over kebabs. Broil for 2-3 minutes browned. Let rest a few minutes, then cut along the score lines. Enjoy as delicious wrap with the yogurt sauce, tomatoes, and lettuce or eat as is with the sauce.
1 small head green cabbage, cored and thinly sliced (about 6-7 cups)
1 medium yellow onion, thinly sliced
3 TB butter, melted
2 TB olive oil
1 1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 cup vegetable broth or chicken broth
8 oz wide egg noodles
1 TB soy sauce or Worcestershire sauce
2 TB chopped fresh parsley or chives
Add the cabbage and onion to a 4-6 quart slow cooker. Drizzle with the melted butter and olive oil. Sprinkle over 1 tsp of the salt, black pepper, garlic powder, paprika. Toss everything together to coat the cabbage. Pour in the broth and soy sauce. The cabbage will look very full, but it cooks down a lot as it simmers. Cover and cook on low for 4-5 hours, until the cabbage is very tender and reduced in volume. About 20 minutes before you're ready to eat, cook the egg noodles on the stovetop according to package directions until just al dente. Drain well. Stir the cooked, drained noodles into the low cooker with the cabbage mixture. Taste and add the remaining 1/2 tsp salt or more and extra butter if you want it richer. Cover and cook on low for another 15-20 minutes. Stir in the parsley.
Mimi’s Creamy Chicken Noodle Soup: