4 slices of cucumber
3 sprigs of mint
Juice of 1/2 lime
6 oz Lime LaCroix
Cucumber/Lime slices, to garnish
In a tall water glass, muddle slices of cucumber, mint, and lime juice. Pour ingredients of water glass into a cocktail shaker and add LaCroix. Place lid on cocktail shaker and lightly swirl. Pour drink into a cocktail glass, garnish, and enjoy immediately!
This green juice is quickly becoming part of my daily routine! It tastes delicious and is packed with 100% goodness! I know there are a lot of variations of this recipe, but wanted to share my fave combo!
To make two ~12oz glasses, combine the following ingredients in your juicer. My recommended juicing system is linked below! I HIGHLY recommend it!
What's in your favorite juice?
2 lb shredded chicken
12oz cream of mushroom soup, organic (no gross fillers! - see my favorite brand linked below!)
1/2 c milk, fat-free
3 cups, broccoli florets
3 T gluten-free bread crumbs
1/2 c cheese, shredded, colby-jack
I found this idea online years ago (and can't for the life of me recall the original recipe creator -- this was pre-Pinterest!) and have made it several times over the years. Each time making a few tweaks and modifications, with the newest being a gluten-free version. Everyone, even non-avocado fans, rave about it! I highly recommend making it for dinner this week!
4 4oz Chicken breast filets
2 T Milk, skim
1/2 c Italian-style Gluten-free Breadcrumbs
2T Parmesan cheese
1/2 c Tomato sauce
2 Avocados, sliced
2/3 c Mozzarella cheese, grated
1) Pre-heat oven to 350. Place chicken breast in a clear plastic bag. Use a meat mallet to pound until 1/2 inch thick.
2) Lightly whisk milk and eggs together in a shallow bowl.
3) Place breadcrumbs in a separate shallow bowl. Stir in Parmesan cheese.
4) Dip one piece of chicken in egg/milk mixture on both sides, then coat in breadcrumbs.
5) Place on a parchment paper lined baking tray. Repeat process for remaining pieces of chicken.
6) Lightly spray chicken with oil. Bake chicken for about 25 minutes.
7) Remove from oven and spread each chicken breast with tomato sauce. Arrange avocado slices over sauce. Sprinkle with cheese.
8) Return to the oven and bake another 10 minutes or until chicken is thoroughly cooked.
9) Serve while hot.
These are a great grab-n-go option during the week! I usually take two and microwave at work for about 45 seconds. Enjoy!
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
1/2 c ground beef, cooked & seasoned with taco seasoning
1 c liquid egg whites
Prehat oven to 350F degrees. Spray muffin tins with olive oil spray. Even distribute zucchini, squash, and taco meat between 9 cups. In a spouted measuring cup, whisk together eggs and egg whites. Pour egg mixture evenly into the cups. Bake for 15-20 minutes. Allow to cool for 5 minutes before removing carefully from each cup.
My brother-in-law gets 100% of the credit for creating this recipe. Uncle EGG is quite the chef and I'm so excited to share with you one of his creations that I made the other week! Enjoy! XOXO
1 T olive oil
1 T minced garlic
1 c onions, chopped
15 oz can diced tomatoes, drained
3 c green beans, trimmed
4 strips sugar-free bacon, cooked & crumbled
In a large skillet heat oil over medium heat. Add garlic and onions and saute for 3-5 minutes, until onions are softened. Toss in tomatoes and green beans. Cook for 10-15 minutes, until green beans start to soften. Stir in bacon. Serve hot.
If you have 10 minutes then you have time to make this salad. The richness of the salmon and the juice of the strawberries are all the dressing you will need! Enjoy! XOXO
1 t olive oil
1 6oz salmon filet
1 c baby spinach leaves
1/2 c strawberries, quartered
1/4 c pecans
In a small skillet heat oil over medium heat. Place salmon, skin-side up. Cook for 3-5 minutes, until half of the salmon is showing it is cooked from the side. Flip salmon and cook for another 3-5 minutes. While salmon is cooking, place spinach on a medium-size plate. Top with strawberries and pecans. When salmon is cooked, remove skin and place on top of salad. Eat immediately.
Full disclosure friends....This recipe is not a quick one to be made on a busy weeknight. It's much better on a slow Sunday afternoon. That being said, it is BEYOND worth the multiple pans of clean-up and 'fried' chicken splatter you will likely have to clean-up. Enjoy! XOXO
6 chicken thighs, bone-in
2 t salt
2 t pepper
3 T olive oil, divided
2 T garlic, minced
1 c onion, diced
1 c yellow pepper, diced
1 c red pepper, diced
1 c carrot, peeled, diced
2 c mushrooms, sliced
28 oz crushed tomatoes
1 T thyme, dried
1 T basil, dried
1/2 c kalmata olives
1/2 c green olives
These ribs are out of this world! They fall right off of the bone and melt in your mouth. Enjoy!
2 T olive oil
1.5 - 2lb bone-in beef short ribs
1 T paprika
1 t salt
1 t pepper
~15oz butternut squash, peeled, cubed (I used a pre-cut version!)
1 c carrots, peeled, medium chopped
1/4 c concord grape juice (100% juice)
1/4 c beef bone broth
1 T red wine vinegar
2 T garlic, minced
1 t thyme, dried
1 t basil, dried
This fish is SO quick and easy to make. You'll find yourself adding it into your weekly rotation in now time. Enjoy! XOXO
~16 oz fillet of cod
2 t olive oil, separated
1/2 T dill
1 t sea salt flakes
Preheat oven to 350F degrees. Lightly drizzle 1 t olive oil in a shallow ceramic baking dish. Place fillet in dish. Drizzle with remaining 1 t of olive oil. Sprinkle with dill and salt. Bake for 20-25 minutes. Serve immediately.