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Cauliflower, Veggie and Bacon Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat olive oil, onion, garlic and cauliflower until cauliflower softens. Then add Milk and broth. Cook 5-10min. to a full boil. Then turn down to med. heat. Use a Immersion hand blender to puree the cauliflower (I love to leave some cauliflower pieces). Then add Broccoli, Carrots and bring to a low boil until they are soft. Last add Bacon.
  2. I love fresh Parmesan Cheese on top!
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Mexican Lasagna
Instructions
  1. Mix all above items in a pan and warm through. Once warm add 1 can drained black beans. 5-7 Corn Tortillas (I love the Trader Joe’s Brand, very little ingredients) Take a pizza cutter and cut tortillas in half to have a few straight edges. With a nonstick spray, spray a 9×11 pan or for a thicker Mexican Lasagna try a smaller pan 7×9.
  2. Start to layer, tortillas then add half of the meat mixture, then another layer of tortillas, and the last layer of meat. As a treat I did allow a little cheese on the top but not in the in between layers. Plate up, Romaine lettuce, and then add your piece of Mexican lasagna and top with more salsa, Greek yogurt and some avocado. Enjoy!
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Banana Pancakes
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Ingredients
Servings
Ingredients
Instructions
  1. Blend all ingredients in your magic bullet! Check consistency. (If you desire a thinner pancake add a bit more almond milk – for thicker pancakes add more oats.) Pour into skillet and flip once light brown. They taste like Banana bread! Top with real maple syrup and peanut butter.
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Peanut Butter Protein Balls
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all together, put in fridge for 1/2 hour until chilled then roll into balls. Store in fridge. I always make a double batch, because it is a family favorite!
Recipe Notes

2 balls are a perfect serving with a small apple.

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