pink pear

2 pears
1 handful raspberries
1 handful strawberries

This juice is completely delicious!!!!!!

Apple Cleanser (with beet)

3 apples
3 kale leaves
1 stick celery
1/2 cucumber
1/2 beet

Jeremy said that as far as beet juices go, you can't "beet" it.....

Easy Morning

3 carrots
1 apple
1/2 orange
1 stick celery
1/2 inch of ginger root

Jeremy really liked this one as well - he said it tasted very balanced and he would give this one an 8 out of 10.

Orange Carrot Juice

4 carrots
1 orange

Jeremy really likes this one - he said it doesn't even taste healthy at all, just tastes good. He thinks kids would drink this no problem.

Double Chocolate Cake Mix Cookies

INGREDIENTS
½ cup butter
1 egg
1 packet instant coffee dissolved in 2 tablespoons water
1 tablespoons oil
½ teaspoon vanilla
1 box chocolate cake mix
1 ½ cup chocolate chips
1 ½ cup white chocolate chips


INSTRUCTIONS
Preheat the oven to 350 degrees.
Beat the butter until smooth. Add the egg and beat again until incorporated. Add the coffee, oil, and vanilla and beat until combined.
Add the cake mix in batches and beat slowly after each addition until just combined.
Stir in the chocolate chips and white chocolate chips. Roll into balls and place on a baking sheet a few inches apart. Bake for 7-10 minutes, until the tops are just set (not wet-looking anymore), the cookies are evenly flattened, and they are starting to get cracks in them. If the cookies are done, they should come off the pan relatively easily with a spatula. If the cookies are not holding together, you probably need to bake them a little longer. Remove from the baking sheet and let cool for a few minutes before serving.

turkey goulash

1 pound frozen turkey/beef

5 cloves garlic

1/2 onion

1 bag of frozen kale

1/2 bag of frozen corn

1/3 bag of frozen or fresh chopped peppers

2 hot peppers

5 tomatoes (boiled for 2 minutes and then mashed in strainer to remove water)

1 jar spagetti sauce

about 20 basil leaves

Brown 1 pound of ground turkey and set aside
Brown onion and garlic in olive oil
Add other veggies to onion and olive oil and stir fry until just about cooked.
Add salt and pepper.
Add tomatoes and jar of spaghetti sauce
When everything is heated through, add the basil leaves (also oregano if desired)

Serve on top of quinoa or pasta.

Lemon Garlic Mediterranean Salad Dressing

1 garlic clove, crushed
1 teaspoon sea salt
1 tablespoon fresh lemon juice (one lemon is about 5 tablespoons)
3 tablespoons extra virgin olive oil

Directions:

1. Chop garlic and place in a bowl, add salt.
2. Crush salt and garlic into a paste.
3. Add remaining ingredients stir and enjoy on whatever you like!

Quick Tortilla Soup

1 box of chicken or beef broth
1/2 can of salsa (or full can for more spicy soup)
corn
1/2 can of black beans
kale
corn
sweet peppers

Combine everything in pot and bring to boil. Crumble tortilla chips on top if desired.

Miso Ginger Dressing

Ingredients

• 3 tbsp miso paste
• 4 tbsp rice vinegar
• 4 tbsp water
• 1 tsp chopped ginger
• 1 tbsp chopped garlic
• 1 tbsp soy sauce
• splash of sesame oil

Instructions

1. Blend in a food processor and serve with your favorite salad! Lasts a few days in a sealed jar.

Baked Garlic Chicken

 2/3 cup olive oil
 1/4 cup red wine vinegar
 20 cloves garlic
 1 teaspoon dried thyme
 1 teaspoon dried rosemary (I sometimes substitute fresh basil)
 1 teaspoon dried oregano
 1/2 teaspoon red pepper flakes
 1 large whole chicken, cut into 6 serving pieces
 1 teaspoon olive oil, or as needed
 1 pinch salt and freshly ground black pepper to taste
 2 tablespoons chopped fresh Italian parsley (optional)


Directions

• Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
• Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
• Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
• Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. 
• Top with chopped italian parsley.

Breakfast slow cooker casserole

Breakfast casserole in the crock pot! Cooks while you sleep! 
*To SAVE this recipe, be sure to click SHARE so it will store on your personal page.*

Ingredients:
1 bag 26 oz. frozen hash browns
17 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage - maple, sage or regular sausage ( I used chicken sausage)
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
- cook sausage, drain, and set aside
- spray crock pot and evenly spread hash browns at the bottom
- spread fillings on top of hash browns (sausage, peppers, onions, etc)
- spread cheese on top of all of the fillings
- crack eggs and mix well in separate bowl
- add mustard, salt, pepper and mix
- pour egg mixture over everything and set crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Home made veggie marinara

3 cups of frozen tomatoes
1-2 tablespoons of olive oil
1 tablespoon of garlic
1 medium size onion
1/2 package of frozen peppers
6 ounces of mushrooms, sliced
thyme
oregano
basil
salt
pepper



Blanche tomatoes
Strain and mash tomatoes in a strainer
Heat olive oil in a frying pan
Brown garlic and onion in the pan
Add peppers and mushrooms and stir fry
Add tomatoes and simmer
Add in thyme, basil, and oregano to taste (also salt and pepper)

Shu Mai Soup

1 package of Trader Joe's chicken Shu Mai
1 box of Trader Joe's Miso Ginger Broth

Combine both boxes in a pot, bring to boil, boil for 1 minute (shu mai are pre-cooked), serve.

no carb lasagnae

Ingredients:

• 1 large zucchini
• 1-2 jars of marinara sauce
• 1 container of cottage cheese
• 1 pound of cheddar cheese
• mushrooms
• peppers
• 1 pound of ground beef
• olive oil
• onions
• garlic
• basil leaves

Directions

• Preheat oven to 350
• cook ground beef and set aside
• Heat olive oil in a skillet and brown onions and garlic. Set aside.
• Slice zucchini using mandolin or food processor into small strips. Layer as you would a regular lasagna
• Bake in oven for 40 minutes.

Pan Roasted Chicken Thighs w/ Caramelized Onions & Tomato Sauce

Serving Size: 4

Author: Kimberly Jones

Ingredients

• 8 boneless/skinless chicken thighs (about 2 pounds)
• 2 tablespoons coconut oil
• 2 large sweet onions, halved and sliced to about ¼ inch
• 4 tablespoon butter from grass fed cows (or use more coconut oil)
• 3 large tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• 1 large fresh pepper (mild or hot), chopped coarsely
• 2 avocados, diced
• 3 tablespoons fresh cilantro, chopped
• ¼ to ½ teaspoon of red chili flakes (optional)
• Salt and Pepper

Instructions

1. Wash the chicken thighs and pat them dry with a paper towel. Melt the coconut oil in a large, deep oven proof skillet on medium to medium high, letting the pan heat for a couple of minutes; season the chicken thighs with salt and pepper and carefully nestle them in the skillet. (You will want the chicken thighs to have plenty of room so they sear and do not steam.) Brown the chicken for 3-5 minutes on each side and remove them from the skillet and onto a plate until the sauce is ready.
2. Reduce the heat to medium low and add the butter or additional coconut oil. Add the onions and cook for 45 minutes, stirring very infrequently. The onions are ready when they are soft and a deep rich brown color. If there are little chicken bits left from browning the chicken, they should loosen and stir right in. Caramelizing onions in the butter works well because the heat is low and makes them even richer tasting. If you are using the chili flakes, move over a little section of the onions, clearing a space and adding the flakes there, cooking them by themselves just a little before stirring them into the onions. (That is a trick my beloved Grandmama taught me; she said it was a way to get the spice started. I never argued!)
3. Heat oven to 350 degrees.
4. Stir the chopped tomatoes in with the onions, adding more coconut oil if needed. Turn the heat up a bit, to medium, and cook the tomatoes and onions together for about 5 minutes. Add the sliced mushrooms and cook until they soften. The tomatoes will not look done at this point. (We like for the tomatoes to have a little ‘bite’ to them, even after the pan comes out of the oven; sauté a little longer if you like tomatoes softened.) Salt and pepper the sauce to taste. Add the chicken back into the skillet, spooning the sauce back up to cover each one. Bake in preheated oven for 35-40 minutes; the internal temperature of the chicken thighs should reach 165 degrees. Remove the skillet and let it rest for five minutes before serving.
5. Place two chicken thighs on each plate and spoon the sauce over. Divide the avocados evenly and place on top. Sprinkle the chopped pepper and cilantro all over for a pretty and tasty garnish. We enjoyed this with a little side of roasted squash, zucchini, and red bell pepper.

From: http://blog.paleohacks.com/pan-roasted-chicken-thighs-w-caramelized-onions-tomato-sauce-recipe/

Cucumber Limeaid

INGREDIENTS

• 1 English cucumber, (about 1 pound) 
• 1 1/2 cups water 
• 1/4 cup sugar 
• Juice of 1 lime 
• 1/4 teaspoon coarse salt 
• 1 cup ice cubes

DIRECTIONS

• Peel English cucumber; remove any seeds. 
• Coarsely chop and combine in a blender with water, sugar, lime juice, coarse salt, and ice cubes; blend until smooth. 
• Serve over ice, garnished with cucumber spears, if desired.

Korean Cucumber Pickle

INGREDIENTS

• 1 tablespoon rice vinegar 
• 2 teaspoons soy sauce 
• 2 teaspoons sesame oil 
• 1/2 teaspoon salt 
• Pinch of cayenne pepper 
• 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups) 
• 1 scallion, white and light green parts, thinly sliced 
• 2 cloves garlic, crushed and peeled

DIRECTIONS

In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt, and cayenne. Add the cucumber, scallion, and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

Sauteed Cucumbers

INGREDIENTS

• 1 medium-size English cucumber 
• 1 tablespoon butter 
• 1/4 teaspoon salt 
• Chopped fresh dill, or parsley

DIRECTIONS

STEP 1
Peel cucumber, and cut into large chunks.

STEP 2
In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

Cucumber salad with miso dressing

Ingredients

1 1/2 tablespoons sesame seeds, toasted
2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber


Combine first 7 ingredients in a large bowl, stirring with a whisk.

Add cucumber; toss to coat.

Almond Jello

Ingredients:

• 2 cups water
• 2 (.25 ounce) envelopes unflavored gelatin powder
• 2 cups almond milk
• 1/2 cup sugar (more if you like it sweeter)
• 1.5 teaspoons almond extract

Directions

• Heat 1 cup water in pan till boiling.
• In separate bowl, pour 1 cup of water and sprinkle gelatin over water. Stir until the gelatin is partially dissolved. 
• When water is boiling, reduce heat to medium-low and add gelatin mixture, milk, sugar, and almond extract to pot and stir to dissolve everything.
• Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Mexican Zucchini Stir Fry (tacos without the carbs)

Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
1.5 cups corn (optional)
1-2 tsp. accent seasoning (optional)
3 medium size tomatoes (optional)

Directions:

1. Brown meat, drain fat.
2. Sautee onion, peppers, and garlic in a pan till onions are translucent with some olive oil and add meat when onions are translucent.
3. In another pan, sautee zuccini, chopped up into small squares.
4. Add ground beef and onion/pepper mix to zuccini and add seasoning (I used one package of taco seasoning)
5. Cook till zuccini is tender (can add frozen corn), add cut up tomatoes if desired, and serve hot.

**tastes great if you top with some salsa or guacamole**

Egg Drop Soup

1 quart chicken stock
1 chinese spoon of corn starch
1 pinch of salt
3-4 eggs
1 scallion

Bring 1 quart of chicken stock to rolling boil (keep about 1/2 cup of chicken stock aside)
Lightly beat the eggs in a separate bowl
Use fork to gently stir boiling chicken stock while you slowly pour in the beaten eggs.
Add a pinch of salt.
Mix unheated chicken stock (1/2 cup from before) with corn starch and stir till blended
Add corn starch mixture to boiling chicken stock
Chop in scallion (I use food scissors because I'm too lazy to take out a chopping board and knife)
Let sit for 2-3 minutes to cool and then serve.

Zuccini and chicken stir fry

1 boneless skinless chicken breast
8 -10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth
Directions:


Cut the chicken into 1/2 inch pieces.

Slice zucchini into rounds and slice rounds into semi-circles.

Heat oil in small to medium saucepan.

Salt and pepper chicken to taste, and add to oil along with garlic.

Add remaining ingredients and bring to a slight boil.

Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.

Garlic Zuccini Stir Fry

Ingredients:

2 large zucchini
1 tablespoon vegetable oil
1 teaspoon minced garlic
1/2 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry

Preparation:

1. Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
2. Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
3. When the oil is hot, add the garlic and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt. Stir-fry for a minute, then stir in the rice wine or dry sherry.
4. Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.

Southern Kale with Bacon and onions

INGREDIENTS
4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
1 small yellow onion, chopped
2 garlic cloves, minced
2 Tbsp sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Several dashes hot sauce
1/4 cup apple-cider vinegar
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
1 cup chicken broth (or water)*



1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

Southern Mashed Potatoes

Ingredients
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan


Directions

• Boil potatoes with skins on until they fall apart when poked with a fork
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
• Add bacon, salt, and chives to taste (I used half a package of cooked bacon and 2 chives, finely chopped. I used about 1.5 teaspoons of kosher salt.

Slutty Brownies

Ingredients
1 package of chocolate chip cookie dough
1 Package Oreos
1 pakcage brownie mix
Eggs
Oil
Walnuts and chocolate chips optional


Instructions
Preheat oven to 375.
Make brownie batter according the package. Set aside.
Grease glass pan and press cookie dough on bottom.
Line your Oreo cookies on top of cookie dough
Layer brownie batter on top of oreos and add chocolate chips and walnuts if desired.
Bake in oven for 45 minutes.
Let cool slightly and then enjoy!
(they taste best warm)