It’s Mother’s Day Weekend, and I know you might be looking for a little something special to make mom. But what if you are not exactly kitchen-abled? This is THE easiest meal, with different flavors that come to life in this dish. Feel free to make some gluten free pasta or just serve with extra kale/tomatoes/cauli.
What you’ll need:
Small bunch of chopped kale
1 can of whole tomatoes
1 yellow onion
Small head of cauliflower
Himalayan Pink Salt
Skinless, boneless chicken breasts (Don’t get thin sliced)
Mozzarella cheese (optional)
Preheat oven to 375.
First, chop up an onion, place in covered pot with olive oil. Put a pinch of salt on top of onions. Let simmer on stovetop.
On your cutting board, evenly slice chicken in a way that it could be folded back and forth. Line chicken vertically with one line of cauliflower, kale, and tomatoes. Cover chicken back with the one side. Season top of chicken with fresh basil, pink salt, garlic powder, & oregano. Place chickens right on top of onion. Option to cover rest of chicken with leftover kale, tomato, and cauliflower.
Let bake for 30-40 minutes, check halfway to make sure chicken is brown. Sprinkle some mozz on top before serving if you are able to tolerate dairy, or have vegan mozz!
This is seriously the easiest and most simple meal! Celebrate mom or yourself this weekend with this hearty and yummy dish.
One of my favorite findings at the Natural Products Expo was Sun Butter!
You may have heard of Sun Butter because of the many children who suffer from a peanut allergy, but still want to feel “normal.” Many parents choose this alternative to nut butter for those get-out-the-door-ASAP lunches. (Anyone else survive on PB&J?)
Sun Butter is made from sunflower seeds into the yummiest, creamiest spread.
I am not yet a parent, nor do I have a nut allergy, but I LOVE the taste of Sun Butter! The decadent texture and how it just pairs with literally anything is more than I could ever want in a treat. It is non-GMO, free from the top 8 allergens, 7 grams of protein per serving, and mineral/vitamin packed!
My favorite product has go to be their on the go packs, because as a busy nurse, I want to have a healthy snack in my lunch bag at all times. It pairs really well with a quick apple, and I definitely feel satisfied. I also love that they have an organic jar that has nothing else in it, but straight up organic Sun Butter.
But down to business. I saw a jar of Sun Butter sitting next to a container of strawberries I had just purchased. The possibilites of what could be done with these ingredients blew my mind. Enter the chocolate covered strawberry BROWNIE.
It’s definitely not just another brownie recipe. They taste like a chocolate covered strawberry with a chocolate surprise on the bottom.
Preheat oven to 375. Spray brownie pan with coconut oil.
Clean and thinly slice strawberries.
Put coconut flour, all purpose flour, salt, baking powder, cacao, baking soda, together in a mixing bowl and sift. Blend 3 beaten eggs, apple sauce, butter, and vanilla extract together in a standing mixer. Evenly spread the mixture in a brownie pan. Then, take a butter knife and swirl SunButter over the top of the brownies in any pattern you like. Bake for 18-20 minutes, or until you check with a toothpick and nothing is visible on toothpick. I recommend letting cool for a few minutes, and then slicing.
While brownies are baking, melt butter in a stovetop pan. Once butter is bubbling, pour in chocolate chips, mix until no more chunks are visible. Place on low heat and continue to stir so that chocolate does not burn.
Once brownies are cooled, place strawberries over the top. Then, spread chocolate mixture over the brownies. Again, drizzle SunButter over the top of the melted chocolate. I just did straight lines, but you can do whatever pattern you feel. You can also coat the entire top with SunButter. Add ice cream, and dig in! I keep these covered in the fridge and warm up when I’m hungry! Which I plan on doing right now.
Let me know if you try. And as always—live out your rainbow!
Thank you to SunButter for providing me with their delicious products that made this recipe happen.
As I’m sitting here, wishing I was back in San Diego sipping on a matcha latté, I am beyond filled with gratitude for all that I was fortunate enough to experience in that magical state. I may be back across the country, and let’s be honest, LA doesn’t have ANYTHING on NYC, but I hope to hold onto all that I learned and received out on the West Coast.
As a wellness blogger, I saw many of my fellow bloggers attending the Natural Products Expo West last year. I said to myself that somehow, against all odds, I would attend in 2018. I was able to take vacation from work, as was my husband, book the flights and hotels, and even register for the Expo as “Media Support”. In some freaky, BLESSED way, all the stars aligned. The Expo, as well as my whole trip, was nothing short of amazing. I wanted to share this with all of you, as well as my trip’s itinerary as I’ve had many requests for a Beet the Rainbow style West Coast Adventure itinerary. I know that for many, California and travel are everyday, but for me, going to California was a dream I’ve had, and I feel so happy that I got to do it. Here it goes!
We took an 8:30 AM flight out of Newark. I know many wellness bloggers advocate for preparing your own food, and bringing it on the plane. However, I just don’t find this feasible. After a horrible experience ordering an in-flight burger last year on our way back from Hawaii, I make it a point to head to a store in the airport that appears as though it has some healthier options. I completely get that this is not going to be Whole Foods or even my own kitchen, but it is a little more nutrient “safe.” I opted for whole wheat turkey sandwiches (these stores also have vegan wraps), a green juice, whole grain pretzels, and antibiotic free beef jerkey. I also packed a handful of Perfect Bars and RX bars for the flight/trip.
We landed around 12PM West Coast time in San Diego (we did a direct flight). Headed straight for the rental car! As much as we wanted Starbucks here is a pro tip: don’t get coffee until AFTER you get in the rental car, depending on how many bags you have! It is impossible to carry it all. (We learned this in Maui).
We did an early check-in at The Catamaran Resort. Disclaimer: it was really important for me to find budget friendly hotels in both areas of interest to me (LA area and San Diego), but ON THE BEACH. As both hotels were under $200 a night (without parking), I think we were pretty successful.
The Catamaran was super accomodating with the early check-in, and we got a room as soon as we arrived! Of course, I have the speediest metabolism of anyone I know, so food was the next priority after checking out the sweet SD view from our room. After our Hawaii trip, we also learned that resort meals should be a last resort. (see what I did there) The money is just not worth it. Anyway, since the hunger was real, we started walking around the Mission Bay/Pacific Beach area. It was a Sunday afternoon, and a beautiful, sunny day. There were people everywhere, and the energy was electric. It was simply put, just a really fun place to be. Something about the air said “Wow, I’m finally in California.” As much as I am incredibly into healthy/wellness eateries, we walked by a place where there were people enjoying the sun on a roof top. There was some fun, light music, with people dancing. We walked right onto the rooftop of Pacific Beach Alehouse, grabbed a cocktail. I’m not HUGE into alcohol, but something about a beach vacation mixed with a margarita is enticing to me. We enjoyed some beach eats in our attempt to dust off the jet lag. Didn’t happen, but it was delicious. I got a plate with shredded pork (fell in love with this in Hawaii), kale salad, and brown, ginger rice. Joe got an extremely perfect looking burrito. Enjoying each other, the drinks, and this food was so heartwarming. I don’t think I’ll ever forget that moment, because it felt like bliss and an opportunity to unwind.
The Catamaran Resort offers a free cruise around the bay. We intended to take their first cruise at 7:15, but we fell asleep at 5:30 PM! Jet lag is so real. That didn’t stop us from getting out of bed to take the 8:45 PM sail though. I think I slept through/froze through it, but it was still a nice way to kick off the trip.
We woke up way too early on Monday morning trying to convince ourselves that we are such early risers, however, it was obviously just the time change. We watched the insanely gorgeous San Diego sunrise, grabbed some coffee, and went for a long walk along the beach. We headed to Better Buzz Coffee Pacific Beach which is definitely a high vibe coffee shop that serves organic options.
In our morning adventure, we stumbled upon The Truck Stop which was a really cool restaurant for brunch.
We hit up the gym for an Alexia Clark leg day, and got ready to explore the day of San Diego eats! This was honestly my favorite day of the trip. The food was spectacular and exploring different parts of SD was really neat.
Next up was lunchtime at the ever popular Herb & Eatery. I got this amazing baby kale salad with tons of beets, and Joe got a yummy turkey sandwich. We headed over to the San Diego Zoo, and decided not to pay the $60 entry fee, and instead headed over to the free Balboa park. Then when we needed another afternoon jolt, headed over to one of the most highly anticipated stops Holy Matcha! I got an adaptogenic iced matcha latté, and Joe got a matcha lemonade. Both were amazing, but our one regret was not getting the donuts. We were planning on getting donuts at a shop we spotted on the corner of the same block as Holy Matcha, but of course, they were closed upon our exit.
After that we drove over to Coronado Island, which is a MUST SEE. This is one of the most incredible places I have ever seen, and I would have stayed there had I known how stunning it is. We just walked around the beach and got an ice cream cone from a really decadent gelato shop in The Del hotel.
Call us the Beverage King and Queens, because our next stop was Little Italy to try out Ballast Point Brewery. Joe got an amazing little flight, and I got some rosé. The vibe there is SO fun. The warm air, just enjoying, the buzz, and the conversation were definitely worth the trip over there. We also got some chips and guacamole.
Time for more food! Our next vacation stop is absolutely going to be New Zealand, if Queenstown Public House is any indication for what our foodie experience would be there! One of the best parts about still being on East Coast Time was actually making it to happy hours in what felt like normal time, getting the most bang for our buck. I got their Sangria Flight, served in this cute little muffin tin! The ambience was exquisite, the views of SD are just so sweet. We got the rack of lamb (vegans look away!) and it was so perfect. Our actual favorite meal of the trip (you might hear me saying that a lot, I can’t really choose a favorite).
We woke up early again on another beautiful day. We again, went for a walk along the beach in desperate search for coffee. The San Diego area doesn’t seem to be into waking up before 7AM, which I admire, but it’s really inconvenient when you are on East Coast time and dying for your morning jolt. We headed to Swell Coffee Co . Another great coffee shop, get the cold brew with coconut milk and unsweetened vanilla. I’m all over that. I can’t say how lovely it was to just walk with my husband with my favorite drink, ocean views, and sounds. We headed to The Mission and got ourselves some eggs, pancakes, and sourdough toast of course for TOAST TUESDAY.
Back to the hotel gym again for some sweet ocean views, and a good sweat sesh.
After the gym, we tried an Acaí bowl shop that is right next to the resort. High protein and good nutrients, we felt nice and refreshed. Since this was going to be the only warmer day of our trip, we laid poolside until we were ravenous enough to get cleaned up to head out to La Jolla. La Jolla “jewel” in English, is exactly that. We went to The Taco Stand which is not exactly “high vibe,” but it sure is incredible. I read many reviews of SD that said it was a do not miss place. They have vegan options as well. After that, we walked around and explored. La Jolla is truly beautiful, and I would recommend spending more time here if possible.
I really loved The Catamaran and would highly recommend it as it met our needs, but it was time to depart! We, again, went for a morning walk along the beach with our coffee. For breakfast, we hit up The Olive Cafe which was the cutest little spot! They have a bakery up the street that has coffee and all the treats. We settled for some avocado toast on sourdough and eggs of course.
One last oceanside workout, and away we were! We headed over to Encinitas which has an incredible reputation, and it was just as beautiful as I heard. My #1 must see restaurant before going to SD was Good on Ya! and it was absolutely incredible. The menu is super well known, because there are not many restaurants that offer organic options in this way. They have delicious kombucha on tap, have an awesome cocktail menu, and the coffee bar menu is out of this world. They even have Sieté tortillas as an option for their tacos! Dream restaurant. I opted for a gut friendly sandwich with kraut, grilled cheeses, and turkey. Joe got a burrito! We both got the kombucha which was really refreshing and tasty.
Of course, I wasn’t leaving for a 2+ hour road trip up to LA without THE GOODS, so the awesome waiter helped me out by picking out some desserts for the ride. I have been dying to try Meet the Source Bliss Balls and they did not disappoint. I got the Cookie Dough flavor, and they were one of my favorite treats of the entire trip. We also got a heavenly vegan zucchini brownie. TAKE ME BACK.
Time to drive up to Manhattan beach, and we took the “scenic” route that definitely had some Hawaii-esque views up the Pacific Coast Highway.
I mean my 15 year old self was beaming with excitement seeing Laguna Beach and Huntington Beach.
We finally got to the magical Manhattan Beach 1000 years later. LA traffic is not exaggerated-it is awful. However, if you are used to NYC traffic, you are capable of handling LA, it’s just irritating. That didn’t stop us from quickly checking into the Sea View Inn, and sprinting over to El Segundo for dinner at True Food Kitchen. I think this was my favorite meal of the entire trip. All my favorite foods in one bowl, and a glass of vino did not hurt either. We also got hummus as a starter. Did I mention all my faves?! The vibe in there is just so lovely and soothing.
And because El Segundo is perfect, there is an Athleta and Pressed Juicery Freeze (my favorite dessert of all time) right in the same shopping mall. So we worked up an appetite shopping, and got some of the best Freeze ever.
We woke up to a nice, sunny day in Manhattan Beach, went for another long walk in search of coffee, and went to a place called Uncle Bill’s Pancake House which was hilarious, as this is one of my favorite go to spots in Ocean City, New Jersey when we vacation there over the summer (but this is not the same thing). We ran to the hotel, and got ready for a day of touristy adventures.
The first stop was Alfred Coffee on the real Melrose Place, which had a very SoHo, underground vibe, but I loved it. I loved all the coffee and matcha options, but usually if it’s before 2, I go for more coffee. Then we headed over to see where they shot the exterior of Melrose Place, which was a huge disappointment, but still cool. We saw the Hollywood sign! Then, off to the most magical part of the trip, the WB Studio Tour. This has been on my bucket list since I was a little girl, coming home from school and watching Gilmore Girls and cooking dinner with my mom until it was time to sleep. I have always wanted to see the GG set, and I was determined to do it. I was also a humongous fan (I’m talking chatroom through the wee hours of the night type fan) of Pretty Little Liars, and the shows were filmed on the same set. I also got to see the original Friends set! Bless the heart of my husband, as this was truly a Michelle’s Magical Vacation. I’m a TV fanatic, so this was truly a dream tour to do. If you have specific questions about the tour, leave a comment.
Another bucket list item was to see the Santa Monica Pier, which was fun, but SO crazy. The traffic was nuts yet again, and we were starving. We hit up the cutest little corner stop in downtown SM, I went for a margarita and alllll the tacos.
M Street Kitchen in Santa Monica
We woke up early to head over to Anaheim for the Natural Products Expo West, which was the main reason for our visit to California! I will be posting about Expo West and what my favorite products were in a separate post, so look for that soon. Let’s just say, it was one of the most amazing days ever. Unfortunately, we did not make it over to Disney Land. Next year! We closed out the night with some fresh and tasty sushi (those micro greens!). Upon walking home, and realizing we were still hungry, we got a pizza to share poolside. All that sampling of food made us ravenous I guess!
I did not want to wake up for the inevitable last day, but it was super soothing and fun. It was rainy, and there’s not much to do in the rain in Manhattan Beach, but we went for a long walk to the Coffee Bean and Tea Leaf, and then went for long walk by the beach. We watched a volleyball tournament for a while while enjoying our coffee. We also passed a Lorna Jane shop on the way! Why don’t we have Lorna Jane in New York, again?! We went over to Venice Beach for some vegan treats a lá Café Gratitude. We got some mint tea and matcha to start off. Joe order an Acaí Bowl with on point toppings, I got the “Whole” bowl ( I could’ve done without the kimchi), but it was reallllly warming on my gut. Especially on a chilly, rainy day. We went driving around Venice, hung out for a bit. Then we went to the most beautiful church and mass I think I have ever been to, besides my own wedding. Then, we ran out for some IN N OUT BURGER! It was so delicious, and the best way to close out the trip.
A ride over to the Coffee Bean for some oatmeal and steamed coconut milk coffee paired with some tears that it was time to go back home.
California was certainly a dream vacation, and I can’t wait to return!! Let me know what your thoughts are about my trip, what you’ve seen, what you’re interested in! I would LOVE to hear.
Chocolate. Muffins. Sounds good, right?! What if I told you to add a lil mushroom goodness to your grain free chocolate chip muffins?
The mushroom craze is where it’s at right now, and I know if you’re a skeptic, you’re thinking that it sounds disgusting. The folks over at Om Mushroom gave me the goods at Natural Products Expo to see how the power of mushrooms could transform my recipes.
These little bites of chocolate heaven are enough for you to be sold, too. They are super healthy, pop right into your mouth. Recently, I’ve had some requests for some kid friendly recipes, and I think this is the perfect treat.
I used Om’s Lion’s Mane. Om’s products are organic! They are driving the mushroom market right now. Some facts taken from their website about Lion’s Mane which is a great supplement for memory, focus, and nerve health:
Focus and spark your mind for brilliant cognitive function. Health food for your brain to inspire clarity, creativity & mood. Regenerate nerve health, Lion’s Mane is reported in many studies to stimulate the synthesis of Nerve Growth Factor (NGF), a protein that promotes the growth and normal function of nerve cells.*
I have heard about the benefits of Lion’s Mane, and I’m very excited to test out the impacts in my own cognition and nerve health.
These muffins are absolutely divine. Perfect afternoon or evening treat.
Preheat oven to 375 degrees. Makes 24 mini muffins. Spray mini muffin pans with ghee or coconut oil.
½ c Coconut Oil (I recommend melting than cooling)
2 room temp eggs
2 mashed bananas
1 c enjoy life mini chocolate chips
1 tbsp vanilla extract
1 cup unsweetened cacao
Sift all dry ingredients together. Blend wet ingredients together for 2 full minutes, Then, slowly beat the wet into the dry. Mix until it is a creamy, wet consistency. Fill each muffin hole to the very top. Bake for 15 minutes, and enjoy!
These pop into your mouth in 1 easy bite so try not to eat them all at once.
Live out your rainbow!
Some of the products used in this recipe were provided by the brands mentioned. Owner of site may make a small commission on any links clicked on in this post! All opinions expressed are my own.
It’s Monday, and while I want to just crawl back into bed after working this weekend (I’m a nurse, so weekends are pretty much irrelevant), I’m so happy that I took time this weekend to make something yummy, filling, and nutritious so that when I need a snack or something to make my heart happy, it’s right in the fridge! Apple season may be long over, but I found myself with some apples that were just not fresh enough to eat, but great for baking. That’s why we have this delicious loaf!
Preheat the oven to 425
2 cups quinoa flour
¾ cup coconut sugar
1 cup of pecans
1/4 cup cinnamon
1 tbsp nutmeg
1 tsp ginger
1 tsp baking soda
1 tsp baking powder (must be gluten free)
1 tbsp Himalayan Pink Salt
2 flax eggs
2tbsp vanilla extract
1 tbsp maple syrup
1 tbsp of lemon juice
3/4 cup melted and then cooled coconut oil
1 cup of unsweetened almond milk mixed with 1 and ½ tbsps of apple cider vinegar
1/2 cup of finely chopped apples
Spray loaf pan with coconut oil. First, take your apple cider vinegar and mix with almond milk. Let that sit for 10 minutes (it gives the loaf a buttery like flavor). Then, do the flax eggs (mix flax seeds with water according to the instructions).
Peel and chop apples, pour maple syrup and lemon juice over chopped apples. Mix, and let sit while prepping the rest of the loaf. Get the rest of the dry ingredients together and sift. Mix the wet ingredients together. Pour wet into dry, and blend for about 2 minutes until a buttery texture is obtained. (MMMM).
Let cook 25-30 minutes, or until golden brown on the outside. Use a toothpick about 1/2 way through to see how wet the texture is.
Let cool for 5-10 minutes. Enjoy!
Let me know if you try by using the hashtag #beettherainbow. Please comment below!
The sun is finally shining, and I have a treat for you to bake with the windows open! You’ll have a smiling heart and a smiling belly. Recently, I’ve had some requests for some vegan and chocolate free recipes! I know who doesn’t want chocolate!? With Easter on the way, these are the absolute PERFECT treat. Only allll the goods. These are seriously dreamy. Eat these for brunch, and save your spring time chocolate goods for dessert! Or eat these at both times. I know we will!
Preheat oven to 375.
2 cups Bob’s Red Mill Paleo Flour
1/2 cup date sugar
1 tsp baking powder
1 tsp pink salt
Sift all the dry ingredients together.
1/2 cup melted coconut oil
1/4 cup of cashew butter
1/4 cup unsweetened apple sauce
2 tbsps unsweetened almond milk
2 flax eggs
1 tbsp baking soda mixed with 1 tbsp of Pomegranate Vinegar (feel free to swap out any vinegar here)
1 tbsp vanilla extract
1/2 cup of blueberries (frozen or not, doesn’t matter)
Blend all wet ingredients together really well. Then blend all wet into the dry ingredients. The consistency should be creamy, but not too wet. Spray muffin pan with coconut oil. When putting mixtures into cups, fill to the top. Don’t be worried about overfilling, especially if you want nice and big full muffins. Sprinkle some extra sugar on the top of each muffin.
Bake for 15 minutes, let cool for 5! These would be amazing with some coconut yogurt on top, or drizzled with nut butter.
Let me know if you try by using the hashtag #beettherainbow
For special occasions, and times when I just don’t feel like spending tons of money, I make my husband his favorite: anything with peanut butter and chocolate! To make it tons more fun, I’ll wrap it up with a red bow and call it a day. It’s great gift, and minimal ingredients, but it definitely won’t last long. At least not in my house. MMM. The combo is unmatchable. Feel free to put in bananas, but I didn’t. It’s just a yummy loaf that is a feel good after-dinner treat. This recipe is gluten free!
1/4 cup of chopped dark chocolate peanut butter cups (I buy them at Trader Joe’s, but I also love Justin’s organic peanut butter cups)
1/4 cup of dark chocolate chunks
1/2 cup of Unsweetened Peanut Butter
2 cups of Otto’s Cassava Flour
3/4 cup of softened butter
1 small container of Siggi’s Vanilla yogurt
1 tsp baking soda, 1 tsp baking powder
1 tsp cloves
2 tbsp cinnamon
1 tbsp Vanilla Extract
3 room temp Medium eggs
1 tsp Himalayan pink salt
1/4 cup of date sugar (add more if you want it to be really sweet)
1/2 cup of nut milk (I use cashew milk)
Grease a loaf pan with coconut oil, place mixture in pan for 25-30 minutes at 425 in the oven. Place extra peanut butter cups along the top of the loaf before putting in the oven for that extra decadence.
I will forever be the girl who only loves football so that I can stay in the kitchen and whip up the most delicious Sunday dinners and treats. Unfortunately, we are about to walk into the weekend where Sundays make a turning point, and the meals we associate with gamedays are forgotten about until after Labor Day. This gave me the perfect excuse to whip up an INSANELY delightful dessert that will be the hit of all your Super Bowl Festivities: Super Bowl Superfood Blondie Bars! Grain free and packed with protein. I think I’ve found my new yearly tradition. You will never know that these are so nutrient dense, and your guests will be WOWED by these drool worthy treats. Let me know if you try! Have an amazing Super Bowl weekend!
Ingredients (Makes 12 squares):
1/2 Cup (Organic) Unsweetened Apple Sauce
1/4 Cup Nut Butter of choice
1 finely shredded medium sized zucchini
3 Room Temperature Eggs
1/2 cup ghee
2 Tbsp Chia Seeds
2 Cups Cassava Flour (I use Otto’s, found at Whole Foods)
Heat oven to 375, grease a brownie sheet, put all dry ingredients together and mix. Mix together all the wet ingredients (I do it one at a time with my Kitchen Aid stand mixer). Lay mixture flat into brownie sheet, cook for 22 minutes. Let sit for 10 before eating!
Please note that the writer of this post may make a commission off of any products linked in this post. All proceeds are used to continue the growth of Beet the Rainbow. Thank you for checking it out! Check out my Instagram page @TheMindfulMichelle for more.
Maybe it’s the new wife or the food blogger in me, but a goal of mine in 2017 was to learn how to roast a whole “bird.” Even though I worked on Thanksgiving, I made it my mission to attempt to provide a traditional Thanksgiving dinner for my husband. Had the oven not started to go on fire, it might have been successful. Either way, I am excited to have learned how to prepare and cook a full bird. Whenever I have picked up a whole chicken (in the raw meat area, NOT the already cooked one, but thanks Shop Rite and Whole Foods for having antibiotic free roasted chickens), I could not even wrap my head around the complexity of it. Turns out, roasting a turkey or a chicken seems much more intimidating than it really is. The prep takes about 10 minutes TOPS, and the actual cooking time, while long, does not involve more than putting it in the oven, and waiting for it to be done.
Apart from the ease of actually roasting the chicken, let’s talk budget. Organic, boneless, chicken breasts are extremely expensive per lb. I’m talking $7.99 if you’re lucky or $9.99 if you’re not. A whole chicken, organic, at Trader Joe’s is $2.99/lb here in Jersey. At Whole Foods this week, for $1.99/lb. This meal got 2 dinners, 2 lunches, 6 bowls of soup. So we are talking 10 meals for $14.00 worth of protein. That’s $1.40 a meal! Granted, that’s just the protein, but the sides don’t add that much extra. Are you sold yet?
While I *didn’t* do this, you can easily make this a one skillet meal by roasting the potatoes in the skillet as well as some Brussel sprouts to maximize time efficiently, especially for meal prepping.
1 Whole chicken
3 large carrots
Rosemary ~2 springs
Avocado Oil (or ghee)
1 large yellow onion
3 garlic cloves
Thaw out chicken, when ready to prep the meat, leave out for about 20 minutes. Take out Giblets. Preheat oven to 375. Place on large cutting board and pat dry with a paper towel. While oven is preheating, place cast iron pan into oven so it gets warm while the other ingredients are being prepped.
Chop celery, carrots, and yellow onion into long pieces, chop garlic.
Take avocado oil and coat entire chicken. Stuff inside of chicken with onion, garlic, rosemary, thyme, salt, pepper. Place the same mixture around the chicken, coating it evenly with salt, pepper, rosemary, garlic powder. Slice one lemon into thin pieces and place around the chicken.
Take out pan, place it on stovetop so that nothing burns. Coat bottom of pan with avocado oil, onion slices, carrots, celery, garlic cloves in the bottom of a cast iron pan.
Place chicken right on top of that divine mixture, put whole chicken in the oven covered with foil for one hour. For the next 1.5 hours, leave uncovered. It should take up to 2.5 hours for the chicken to be moist, and NOT dried out.
Take out chicken, check internal temperature which should be 165 F for safe consumption. Allow chicken to cool before slicing, dicing, and devouring.
Enjoy this meal that you will feel SO good about, and let me know what you think!
Whenever I am in those awkward ice-breaker situations, where someone says “What’s your favorite food of all time?” Chocolate chip cookies ALWAYS are the first food that come to my mind. Growing up, my mom and I used to make “Wookie Cookies” (side note-I do not know anything about Star Wars). It’s basically a chocolate chip cookie with a dash of cinnamon. Of course I LOVE pumpkin/cinnamon/chocolate and what better way to celebrate life and the holiday season by combining all obsessions possible?!
You will DEFINITELY want to bring these cookies to your Christmas cookie exchanges!
1.5 cups of Otto's Cassava Flour
2 scoops of Vital Proteins Collagen Peptides
2 tsp baking powder (Gf)
1 tsp baking soda
1 tsp Himalayan Pink salt
1/2 cup Coconut Oil
1/4 cup of nut butter of choice ( I used Nutzo power fuel because it has pumpkin seeds & other great ingredients!)
1/2 cup pumpkin puree
4 tbsp honey or 1/4 cup Coconut sugar
2 room temperature eggs
2 tsp Cinnamon
2 tsp Pumpkin Pie Spice
1 tsp Ginger
1/2 cup Chocolate Chips (I LOVE enjoy Life)
Preheat oven to 350 degrees! Mix dry ingredients, then blend wet into the dry. Grease cookie sheet with coconut oil, cook for 25-30
minutes. Be aware that Cassava flour's consistency causes for extra
doughy on the inside, so you may need to test one cookie with a toothpick at the 25 minute mark. Let the cookies rest for 5-10 minutes.
Definitely consume WARM.