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

Read More

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.

Read More

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

Read More