Friday, 30 May 2014

Avocado Chocolate Smoothie


1/2 avocado, pitted and scooped
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons brown sugar
1 frozen banana
1/4 cup nonfat vanilla greek yogurt
1 tablespoon almond butter
3 – 4 tablespoons skim milk
1 tablespoon melted chocolate

Almond Joy Truffles

Wow. Avocado in truffles? I still struggle with the chocolate and avocado combination but maybe it’s time to get over it and eat some almond joy goodness. These truffles would make a perfect last-minute gift!



1 ripe avocado, mashed
1/3 cup unsweetened raw cacao powder (or cocoa powder)
½ teaspoon vanilla extract
½ teaspoon almond extract
2/3 cup dark chocolate chips
½ cup unsweetened shredded coconut


Skinny Mexican Pizza

Delicious! I love the use of tortillas...there is added crisp and for sure it's lighter, healthier and yummy.


6 whole wheat flour tortillas, medium sized
1 pound lean ground turkey
seasonings – salt, pepper, cumin, chili powder, oregano
1 packet of beef flavored “flavor boost” (concentrated stock)
1 pkg Taco Bell taco seasoning
3/4 cup water
1 can Taco Bell fat free refried beans
1/2 cup chicken stock
medium Taco Bell taco sauce
salsas of choice – Herdez red salsa and green salsa verde
1 diced tomato
1 small can sliced black olives
Mexican blend grated cheese
2 fresh green onions, thinly sliced on the diagonal
serve with – reduced fat sour cream, spicy guacamole


Avocado Brownies



I really love chocolate avocado cake, never try brownie, but of course, it has to be even better. I will give it a try!! Would you?
Once I also made a cake with condensed milk and avocado, it was to die for!! Even if not so healthy.


200 g. (1½ cup) avocado flesh* (very ripe, but not brown)
1 cup (240mL) coconut sugar OR ½ cup (120 mL) honey*
2 eggs
1 cup (240mL) dark cocoa powder (a bit more than 1 dl.)
100 g. dark chocolate (I used 85% cocoa)
1 tbsp. water
½ tsp. baking soda


Thursday, 29 May 2014

Healthy Avocado Chocolate Cookies

OMG! They are delicious! I never thought about making cookies with avocado. I don’t use butter anymore, so haven’t made cookies in ages. These are definitely a new staple in our diet! A must try!
Anyone wondering – strange as it seems, you can’t taste the avocado at all, it just adds a really nice texture. Also, the coconut sugar doesn’t actually taste like coconut, it’s really sweet and if anything it has a slight caramel flavor to it.
  • 100 g. avocado flesh* (very ripe, but not brown)
  • ½ cup coconut sugar** (a bit more than 1 dl.)
  • 1 egg
  • ½ cup dark cocoa powder (a bit more than 1 dl.)
  • 50 g. dark chocolate chunks (I used 85% cocoa)
  • 1 tbsp. water
  • ½ tsp. baking soda

Quinoa Chocolate Chip Breakfast Cookies

Here are seven health benefits of quinoa:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.
  • ¾ cup raw quinoa
  • 1½ cups water
  • 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour - see note
  • ½ cup freshly ground flax seed
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch sea salt
  • ½ cup maple syrup
  • 2 tablespoons grape seed oil, melted coconut oil, or walnut oil - see note
  • 2 teaspoons pure vanilla extract
  • ⅓ cup dairy-free chocolate chips
  • 1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juice.

Wednesday, 28 May 2014

10 Vegetables Herbs you can regrow from waste

Some foods are easy to regrow at home from leftover scraps, and some of them can even be grown right on your kitchen counter.
Onions, garlic and fresh herbs are staples in a lot of dishes, and they may be inexpensive, but when you use them on a daily basis it can add up.
Here are 10 vegetables and herbs you can buy once and regrow forever.

#1. Garlic
When garlic starts to sprout, the little green shoots are too bitter to cook with. Rather than throwing away sprouted cloves, you can put them in a glass with a little water and grow garlic sprouts. The sprouts have a much milder flavor than garlic cloves and are great in salads, pasta and as a garnish.

#2. Carrot Greens
The ends of carrots you usually chop off and throw away will grow carrot greens if you put them in a dish with a little water. Set the dish in a well-lit windowsill and you'll have carrot tops to use as a garnish or in salads

#3. Basil
Put a few basil clippings with 4-inch stems in a glass of water and place it in a spot with direct sunlight. When the roots are about 2 inches long, you can plant them in pots to grow a full basil plant.

Leeks are awesome for soups, and it turns out they're easy to keep around because they grow in water just as easily as green onions. Just take the base of your leeks, cover them in water, and leave them in the window with some sun for a few days. You should start seeing them sprout right away, and within a week or so you'll be able to trim off parts to use in recipes.

#5. Lettuce
If you have a stem from a head of romaine lettuce that's still intact, place the stump in a bowl with about ½ inch of water and put it on a windowsill. You'll start to see new leaves in about 2 weeks, and they'll be full grown in 3 to 4.

#6. Bok Choy
Just like romaine lettuce, bok choy can be regrown by placing the root end in water in a well-lit area. In a week or two, you can transplant it to a pot with soil and grow a full new head.

#7. Onions
Plant the discarded root end from an onion in a pot or directly in the soil outside to regrow. You can harvest it early and get fresh green onions or wait until the bulb is fully developed.

#8. Ginger
Like onions, ginger root can be planted in soil to regrow, but the process is a lot more lengthy. It can take a few months for it to sprout, and you should be able to harvest a fully grown bulb in 8 to 10 months.

#9. Mushrooms
Plant mushroom stalks in soil with some compost or used coffee grounds and keep them in a moist environment, preferably where it will be cool at night. They can be tricky to grow, and within a few days the stems will either start to sprout new heads or rot.

Taking potatoes from produce back to growing is a great way to keep more waste out of the garbage. You can grow any variety of potato you like, it should just make sure the scrap has ‘eyes’ growing on it. With a potato that has a strong presence of eyes you can chop it up into 2 inch square pieces. Make sure each piece has 1 – 2 eyes. After you’ve cut your potato into pieces leave them out in room temperature for a couple of days. Leaving the pieces out allow the cut surface area to dry out and become callous which will prevent the pieces from rotting in the ground.

#Bonus Fennel
Fennel has a strong enough taste that it's pretty rare you'll need more than just a small cutting from one. If you'd like to keep one around all the time, it's worth just regrowing one you have. Just take the bulb, put it in a cup, and fill it up with water so the bulb's covered. Stick that jar in the sun and within a few days it'll start sprouting up. Replace the water every couple of days and trim off a bit of fennel when you need it.


Tuesday, 27 May 2014

Peanut Butter Granola Bars

My family regularly eats granola bars as snacks.  They’re great for on-the-go, road trips, for snacking before sports practices, or just any old time. I subbed in butter for coconut oil and added mini chocolate chips and walnuts.

  • 1/2 cup peanut butter
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1 1/2 cups oats
  • 2 tablespoons wheat germ
  • 1/2 cup peanuts

Chocolate Granola Bars

These were delicious! I used coconut oil instead of butter, cut down on the honey a bit and added in a handful of raisins and walnuts,. Absolutely delicious!

  • 1/2 cup natural peanut butter
  • 1/4 cup local honey
  • 1/4 cup unsalted butter or coconut oil
  • 1 1/2 cups oats (not quick oats)
  • 2 tablespoons wheat germ or ground flaxseed
  • 1/4 cup coconut
  • 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.

Friday, 23 May 2014

Healthy Breakfast Cookies

 Yes,Cookies for breakfast! And they're healthy!
These are delicious. I added raisins, shredded coconut and almonds to them. They're tasty warmed up and smeared with peanut butter. my kids loves them.

1 1/2 cups uncooked oatmeal
2 ripe bananas, mashed
1 cup unsweetened applesauce (we use homemade!)
1/3 cup dried cranberries (I used reduced sugar dried cranberries, you can use raisins if you like them)
1 tsp vanilla extract
1 tsp cinnamon


Thursday, 22 May 2014

Almond Coconut Bars

  • 2 cups whole raw almonds
  • 1 cup shredded unsweetened coconut
  • 1/2 cup almond butter
  • 2/3 cup virgin coconut oil
  • 1 tablespoons coconut flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons molasses or honey
  • 1 tablespoon vanilla extract
  • 3 oz 70-85% dark chocolate
1. Melt coconut oil in a small saucepan on the stove on low heat.
2. Line a 9x9" baking pan with wax paper.
3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.
Recipe submitted by Sarah, Marietta, GA

Italian Noodle Soup

4 C. broth, vegetable or chicken
12 oz. fettuccine pasta (or another noodle type)
8 oz. spinach, or more if you dare
3 cans diced tomatoes (15 oz. can), not drained
1 onion, chopped
5 cloves of garlic
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
1 tsp. red pepper flakes, optional but give a nice kick
pepper to taste, I used about 2 tsp.
Serve with toasted French bread
You can also top with cheese (everything is better with cheese)
1. Put your broth in a large soup bot, heat until bubbling.
2. Add in all the other ingredients (yes it's that simple) and cook until noodles are al dente (still have a little bite to them). Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.
3. Serve hot with french bread. I sliced mine, topped with a little cheese and broiled them in the oven for a few minutes.

Peanut Butter chocolate chip banana bread


  • all purpose flour – 2 cups
  • baking soda – 1 tsp
  • salt – 1/2 tsp
  • bananas – 3 medium, overripe, mashed
  • peanut butter – 3/4 cup, creamy
  • sugar – 1/4 cup
  • brown sugar – 1/4 cup
  • honey – 1/4 cup
  • buttermilk – 1/3 cup
  • vegetable oil – 1/4 cup
  • eggs – 2 large
  • vanilla extract – 1 tbsp
  • chocolate chips – 1 cup


  • Preheat oven to 350 F (175 C) and grease a standard sized loaf pan. Line the bottom with baking paper, then grease the paper.
  • In a large bowl whisk together the flour, baking soda and salt, then set aside.
  • In a separate bowl, use an electric mixer to mix together the bananas, peanut butter, sugars, honey, milk, vegetable oil, eggs and vanilla.
  • Quickly pour the wet ingredients into the flour and gently stir together with a rubber spatula until just mixed together, then fold in the chocolate chips.
  • Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick test comes back clean. After about 40 minutes, check the bread often to make sure the top isn’t browning too much – if it is just place a foil tent over the top.
  • Allow the bread to cool slightly (about 15 minutes) before turning it out and cooling completely on a wire rack.
Source unknown

Wednesday, 21 May 2014

Quinoa White Chicken Chili

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 jalapeno peppers, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 3 cups chicken broth or stock
  • 1 cup salsa verde
  • 1 pound boneless and skinless chicken breasts or thighs
  • 1 (15 ounce) can white beans
  • 1/2 cup quinoa, rinsed
  • 1/2 teaspoon oregano
  • 1 tablespoon lime juice (~1/2 lime)
  • 2 tablespoon cilantro, chopped
  • salt and pepper to taste

Broccoli and Cheddar Quinoa Bites

  • 2/3 cup quinoa, rinsed
  • 1 cup water
  • 2 cups broccoli, chopped
  • 2 cups cheddar cheese, shredded
  • 2 eggs, lightly beaten
  • 1 tablespoon grainy mustard
  • salt, pepper and cayenne to taste

Cheesy Zucchini Quinoa

  • 1 cup quinoa, well rinsed
  • 1 3/4 cups vegetable broth or water
  • 1 medium zucchini, grated
  • 1 cup cheddar, shredded
  • salt and pepper to taste


Cheesy Broccoli Quinoa

  • 1 cup quinoa, well rinsed
  • 1 1/2 cups vegetable broth or water
  • 2 cups broccoli, chopped
  • 1 cup cheddar, shredded
  • salt and pepper to taste
  1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
  2. Mix in the cheese, let it melt and season with salt and pepper.


Grilled Tandoori Chicken

1/2 cup plain yogurt
1/2 lemon (juice)
1/2 small onion (grated)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 tablespoon garam masala
1 tablespoon paprika (I used hot smoked)
1 teaspoon cumin (toasted and ground)
1 teaspoon coriander (toasted and ground)
1/2 teaspoon ceyenne pepper (or to taste)
salt to taste
1 pound chicken (boneless and skinless, but into 1 inch pieces)

1. Mix all of the ingredients save the chicken.
2. Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.
3. Pull the chicken from the fridge and let it come to room temperature.
3. Remove the chicken from the marinade and skewer it.
4. Grill the chicken until cooked, about 3-5 minutes per side.


Tuesday, 20 May 2014

Flour less pancakes

Flour less pancakes. 2 eggs and 1 banana. Mash together and voila, healthy meal. Mine made 3 pancakes!

Healthy snack Banana/Cinamon and yogurt

Baked Pesto Chicken

Baked Pesto Chicken
  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • salt and fresh ground black pepper for seasoning chicken
  • ½ cup basil pesto (try other pesto flavors too!)
  • ½ cup grated low-fat mozzarella cheese

Healthy Curry Chicken

Healthy Curry Chicken Recipe
  • 3 tablespoons butter
  • 1 pound chicken breast fillets, cut into 1 inch strips
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon ginger
  • ½ tablespoon cayenne pepper (less if you like less “heat”, or more if you like a lot of spice!)
  • 4 garlic cloves, finely chopped
  • 1 cup of onion, finely chopped
  • 1 cup hot water
  • 1 cup coconut milk -or- heavy cream
  • 1 tablespoon chopped fresh cilantro or parsley
  • Optional: frozen peas and/or carrots, roasted broccoli
  1. Heat butter in a heavy casserole over medium-high heat until foam from butter subsides. Add chicken strips and cook in batches until browned, 5 minutes per batch.
  2. Add spices, onions, and garlic and cook, stirring occasionally, 2 minutes. Add hot water and coconut milk and bring to a boil. Add vegetables.
  3. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
  4. Transfer chicken and sauce to a serving plate. Garnish with cilantro. Serve over brown rice.

Wednesday, 14 May 2014

Healthy treat

Frozen Bananas. Greek Yogurt, Crushed almonds and cinnamon. healthy treat!

Smoothie packs!

Build your own smoothie packs >> Smart for busy mornings! Love this idea!

Turkey Taco Lettuce Wraps Idea

Use Romaine Lettuce Leaves Instead of Taco Shells.
Taco Lettuce Wraps - a simple, healthy alternative to tortilla shells. I would set up a taco 'bar' with lots of filling choices for people to make their own. A fun picnic idea!
Healthy food is yummy!

Tuesday, 13 May 2014

Black Bean and Avocado Brownies

1 15 oz can black bean drained and rinsed
1/2 an avocado
2 eggs
1/4 cup honey
1/4 cup peanut butter
1/4 cup cocoa powder
1/4 tsp  of salt
1 teaspoon vanilla extract
1/4 cup of sugar
1 tbs instant coffee


Cauliflower popcorn

Cauliflower popcorn (Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper. Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt. Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.) (1 cup = 29 cal., 5 g carb., 0 g fat, 2 g pro.)


Monday, 12 May 2014

Egg-Stuffed Baked Potatoes

baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of your choice)
additional fillings of your choice: sauteed vegetables, bacon or ham, etc.
Preheat oven to 350 degrees.
Slice a layer off the top of each potato.  Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom.  Reserve scooped potato for another use.
Brush inside of each potato with melted butter and sprinkle with a little salt and pepper.  Sprinkle a layer of shredded cheese into each potato and add fillings as desired (vegetables, diced meat, etc.)  Fill each potato about 3/4 full.  Crack one egg into each potato.  Sprinkle with a little more salt and pepper.  Top with additional cheese and toppings if desired.
Place potatoes on a baking sheet and cook for about 20 minutes.  Egg whites should be set and yolks soft.


Sesame Ginger Quinoa Salad


1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds

Gluten-Free Almond Oatmeal Protein Bars


1 cup almond butter
3 ounces vanilla plant-based protein powder
1/2 cup maple syrup
2 eggs
2 cups gluten-free rolled oats
1/2 cup unsweetened coconut
1 teaspoon baking soda


  1. Preheat oven to 350°F. Spray a 9-by-11-inch pan with cooking spray.
  2. In a small bowl, use an electric mixer to mix almond butter, protein powder, and maple syrup. Beat in the eggs.
  3. Stir in rolled oats, coconut, and baking soda, and mix well.
  4. Firmly press stiff dough into the pan using the back of a spoon.
  5. Bake for 12 minutes or until the top browns slightly.
  6. Cool pan on a rack, cut into 18 squares, and store leftovers in an airtight container.

Thursday, 8 May 2014

Alison Sweeney's Quinoa With Spinach and Feta


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 2 garlic cloves, finely chopped
  • 1 cup quinoa
  • 2 cups chicken stock
  • 1 avocado, cut into bite-size pieces
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped spinach
  • 1/3 cup crumbled feta

Overnight Oats, Two Ways

    For the overnight oats:
  • 1/2 cup rolled oats (not quick cooking)
  • 1/2 cup plain Greek yogurt
  • 2/3 cup milk
  • 1 tablespoon chia seeds
    Variation #1 – Pumpkin Peanut Butter
  • ½ cup pumpkin puree
  • 2 tablespoons natural peanut butter
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon ground cinnamon
    Variation #2 – Strawberry Banana
  • 2 to 2 ½ tablespoons strawberry jam
  • 1 small banana, mashed
  1. Combine the oats, Greek yogurt, milk, and chia seeds in a bowl or jar, cover with a lid or plastic wrap, and allow the mixture to sit in the refrigerator overnight.
  2. In the morning, stir in the desired mix-ins and enjoy (choose from one of the two mix-in combinations shown or come up with your own custom flavors!)

Crustless Spinach Quiche


1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster cheese 

1/4 teaspoon salt

1/8 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Wednesday, 7 May 2014

Crock Pot Cashew Chicken

  • 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup UNSALTED cashews
  • Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  • Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  • Cook on LOW for 3 to 4 hours. Add cashews and stir.

Crock Pot Mediterranean Chicken


  • 4  Boneless, Skinless Chicken Breasts
  • 4 cloves Garlic, Smashed
  • 1 Tablespoon Rosemary
  • 1 teaspoon Salt
  • Pepper To Taste
  • 1 teaspoon Sugar
  • 4 Tablespoons Olive Oil
  • ¼ cups Red Wine Vinegar


1. Lay chicken breasts in a row inside your crock pot. Smash your garlic cloves with the side of a knife. Sprinkle on top of the chicken. Sprinkle the rosemary, salt, pepper (to taste), and sugar on top. Drizzle olive oil and red wine vinegar on top.
2. Set crock pot on low and cook 4 to 5 hours or until chicken is cooked through. Cool a few minutes with the lid off.
3. If desired, shred the chicken with two forks inside the crock pot. Stir the shredded chicken to let the juices soak in. Note: this freezes VERY well!
Meal ideas:
Serve chicken breasts whole on top of couscous or rice.
Make a Greek pizza (this is what we do 90% of the time!).
Make chicken pita sandwiches with tzatziki sauce.
Put on top of a Greek salad.
Make Greek tacos.
Add to a Greek pasta salad with tomatoes, cucumbers, and feta cheese.


Crock-Pot Chicken Teriyaki

1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Healthy Buttermilk Chicken Fingers

  • 2 skinless, boneless chicken breast, (about 12 ounces) cut into 1-inch strips,
  • 1 cup low-fat butter milk
  • 3 sprigs of fresh thyme or rosemary
  • 2 cloves of garlic, peeled, slightly crushed with the palm of your hand
  • 2 egg whites
  • 2 cups plain whole wheat crumbs
  • 1/4 cup finely grated Parmesan
  • 1 tablespoon sesame seeds
  • 1 tablespoon dried or fresh parsley, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

Tuesday, 6 May 2014

Garlic-Lime Chicken

  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice

Cilantro Thai Grilled Chicken

  • 2 garlic cloves, coarsely chopped
  • 1/2 cup cilantro
  • 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
  • 1 tablespoon toasted sesame oil
  • 4 boneless skinless chicken breasts

Slow Cooker Fudge


  • 2-1/2 cups Chocolate Chips, I used dark chocolate chips because of their health benefits.
  • 1/2 cup coconut milk, (canned, not in a carton) Keep in mind the fats from coconut milk are the good kind.
  • 1/4 cup raw mild honey
  • Dash of sea salt
  • 1 teaspoon pure vanilla extract