SPARKLING LEMON DROP MARTINI RECIPE

 SPARKLING LEMON DROP MARTINI RECIPE

INGREDIENTS

• 1 1/2 ounces lemon vodka
• 2 ounces fresh lemon juice
• Pinch sugar, or baking stevia, optional
• 2 ounces plain or lemon sparkling water, such as La Croix
• 1 lemon wedge
• Sugar for rimming

INSTRUCTIONS

1. Rim the top of a martini glass with the lemon wedge. And dip into sugar to coat. Set aside.
2. In a shaker, add the lemon vodka, lemon juice, sugar/stevia if using and a handful of ice. Shake for 15 seconds. Strain into martini glass, leaving the ice in the shaker. Top with sparkling water.
3. Serve immediately.

NOTES

*Make sure to use gluten-free vodka, if needed and add more lemon juice if not using lemon vodka

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ONE BOWL CHIA SEED PEANUT BUTTER BANANA BREAKFAST COOKIES

 ONE BOWL CHIA SEED PEANUT BUTTER BANANA BREAKFAST COOKIES

INGREDIENTS

• 3 small mashed ripe bananas
• 2 cups old fashioned oats
• 1 1/2 teaspoon cinnamon
• 3 tablespoons ground flax seed
• 1 tablespoon chia seeds
• 1/4 teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• Peanut Butter Drizzle:
• 1/2 cup Peanut flour*
• 1/4 - 1/2 cup unsweetened almond milk

INSTRUCTIONS

1. Cookies: Preheat oven to 350 degrees F. Line a baking sheet with a silicon mat or parchment paper.
2. In a large bowl, mash the banana. Stir in the remaining ingredients.
3. With a small cookie scoop, scoop the dough into 12 mounds. Don't worry about spacing, they won't spread when being baked. Press down with the bottom of a glass that has been sprayed with non stick spray or wet your hand slightly, and flatten each cookie to about 1/4 inch.
4. Bake the cookies for 13-15 minutes or until the cookies are slightly firm, but soft to the touch.
5. Let cookies cool for about 5 minutes on cookie sheet, then transfer to a wire rack.
6. Peanut Butter Drizzle: In a small bowl, whisk together the peanut flour with 1/4 cup of milk until smooth. Add more if yours is too thick. Drizzle each cookie.
7. Store in an air tight container in the refrigerator.

NOTES

*You can use just peanut butter instead. Omit milk and heat in microwave for 30 seconds, then drizzle on cookies.

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SLOW COOKER HONEY CHIPOTLE CHICKEN TACOS

 SLOW COOKER HONEY CHIPOTLE CHICKEN TACOS

INGREDIENTS

Chicken:
• 2 pounds skinless, boneless chicken breasts
• 1/3 cup honey
Honey Chipotle Marinade:
• 1 1/2 teaspoons chili powder
• 2 teaspoons chipotle in adobo sauce or ( Ground Chipotle Powder if Gluten Free)
• 1 tablespoon ground cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoon garlic salt
• 1 teaspoon onion powder
• heaping 1/2 teaspoon ground coriander
• 1/2 teaspoon pepper
Garnishes:
• 8 taco sized corn or flour tortillas
• 1/2 cup Pepper Jack cheese, shredded, if desired
• Red Cabbage, diced
• Avocados, sliced thin
• Lime wedges

INSTRUCTIONS

1. Place chicken in the bottom of a slow-cooker.
2. Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
3. Cover and cook on high for 3 - 3 1/2 hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
4. Once the chicken is cooked, remove from the slow cooker and shred with two forks.
5. Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
6. You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
7. In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.

NOTES

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Recipes SKINNY ZUPPA TOSCANA SOUP | Easy Food & Drink

INGREDIENTS

• 1 1/4 pounds lean sweet Italian turkey sausage (or spicy if you prefer)
• 1 sweet onion, diced
• 3 garlic cloves, minced
• 2 medium heads cauliflower, cut into florets
• 4 cups chicken stock
• 1 1/2 cup unsweetened almond milk (or milk of choice)
• 4 cups fresh kale, thinly sliced
• 1/2 cup freshly grated parmesan
• 4 ounces reduced fat or fat free cream cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 6 slices turkey bacon, cooked and crumbled

INSTRUCTIONS

1. Remove the casing off of the sausage, and cut each link half lengthwise, then cut into slices. In a medium sauté pan sprayed with cooking spray, add sausage, garlic, and onions. Cook over medium heat for 3-5 minutes, or until the sausage and onions turn lightly golden brown. Remove from pan.
2. Add cauliflower florets and chicken stock to the stockpot, and bring to boil, reduce heat to a simmer and cook until cauliflower is tender, 5 - 8 minutes.
3. Remove half of the cauliflower mixture and add to a blender, Make sure to add some of the broth to move the mixture around. Puree until smooth.
4. Add back to the pot and add the kale, parmesan, milk, cream cheese, salt, pepper and red pepper flakes. Heat through, until the cream cheese is melted. Do not boil.
5. Serve immediately with the bacon crumbled on top.

source : here

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Recipes ONE POT THAI QUINOA BOWL WITH CHICKEN AND SPICY PEANUT SAUCE | Easy Food & Drink

INGREDIENTS

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 3 garlic cloves, minced
• 2 cups broccoli, chopped
• 2 cups sliced red cabbage
• 2 cups julienned carrots
• 1 cup uncooked quinoa, rinsed and drained
• 2 1/2 cups chicken stock
• 2 teaspoon ground ginger
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoon pepper
• 2 cups frozen edamame, thawed
• 2 cups precooked, chopped chicken
peanut sauce:
• 1/4 cup peanut butter
• 3 tablespoon water
• 3 tablespoon rice vinegar
• 1 tablespoon gluten free soy sauce
• 1 tablespoon honey
• 1/8 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
for garnish:
• handful cilantro
• 1/4 cup chopped peanuts

INSTRUCTIONS

quinoa bowl:
1. in a large skillet, heat olive oil over medium heat. add the red onion and sauté for 4-5 minutes, or until soft. add the minced garlic, and cook 30 seconds or until fragrant.
2. add the broccoli, red cabbage and carrots. stir and cook 1 minute.
3. add the quinoa, chicken stock, ginger, salt and pepper. stir well. cover and cook for 20 minutes.
4. remove lid and fluff. add the edamame and chicken. stir in and let cook 1 - 2 minutes, or until chicken is heated through.
to make the peanut sauce:
5. while quinoa cooks, mix all the ingredients for the sauce and stir well until completely smooth.
to serve:
6. in a bowl, add the quinoa mixture, top with peanut sauce, cilantro, and peanuts.

NOTES

*recipe modified july 2015 to fix the serving size to 6, reduced the chicken to 2 cups and chopped peanuts for the garnish to 1/4 cup.

source : here 

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Recipes TACO PALEO STUFFED SWEET POTATOES | Easy Food & Drink

INGREDIENTS

Potatoes:
• 4 - 4 ounce sweet potatoes (or 2 - 8 ounce sweet potatoes)
• 1 pound lean ground turkey (or lean ground beef or ground chicken)
• 2 tablespoons taco seasoning
• 1 cup cherry tomatoes, diced or salsa
• 1 avocado, diced
Optional Garnishes:
• Sliced Green Onions, Shredded Lettuce

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Poke potatoes with a fork. Place in preheated oven and bake for 45 minutes or until soft. (Cooking time will vary based on size of potatoes. If using larger potatoes, cooking time will be closer to an hour.)
3. Meanwhile, in a large skillet, add the ground turkey. Break up into small pieces as it cooks. Once cooked, drain excess fat, if needed. Season with taco seasoning. Stir to fully incorporate.
4. When potatoes or done cooking, remove from oven carefully as they will hot. Cut open top to let steam out. Top potatoes with taco turkey meat, chopped tomatoes or salsa and avocado. Add optional garnishes if desired.

NOTES

If you are short on time, you can cook the sweet potatoes in the microwave by poking then microwaving for 5-8 minutes, or until soft. This cuts the total time of this recipe greatly, making this an extremely quick meal option!

source : here

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Recipes CHICKEN ENCHILADA CAULIFLOWER RICE STUFFED PEPPERS | Easy Food & Drink

INGREDIENTS

• 1 tablespoon avocado or extra virgin olive oil
• 1/2 small red onion, chopped
• 16 ounces riced cauliflower
• 2 cloves garlic, minced
• Fresh Juice of 1 Lime
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups cooked chicken breast, diced
• 1 cup enchilada sauce
• 1 can (15 ounce) black beans, drained and rinsed
• 4 large bell peppers (I used red & yellow but use whichever color you like)
• 1 cup shredded cheddar
• Toppings:
• 1 medium Avocado
• Salsa
• Cilantro

INSTRUCTIONS

1. Preheat oven to 375 degrees F and grease a 9x13 inch baking dish with nonstick cooking spray. Set aside.
2. Heat the oil in a large skillet over medium heat.
3. Add the onion and saute until softened, 5 minutes. Add the cauliflower rice, garlic, lime juice, chili powder, cumin, salt, and pepper. Stir to combine. Then let cook until slightly softened, 2 - 3 minutes. (You don't want to fully cook it as it will continue to cook in the oven.)
4. Add the chicken, enchilada sauce, black beans, and stir to combine.
5. Divide the mixture between the peppers. Top with cheese. Cover with foil then place in oven and bake for 20 minutes. Remove foil and continue baking 10 minutes, or until cheese is melted and peppers are warmed through.
6. To serve, top with avocado, salsa and cilantro.

NOTES

*These serving sizes are rather large! If you wish, this dish can serve 8, 1/2 pepper each. Then serve with a side of brown rice! *To make dairy free, leave off cheese. They are still delicious that way! *To make paleo, leave out the black beans, and the cheese is your choice, if you choose to consume it.

source : here

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