Pumpkin German Pancakes

Pumpkin German Pancakes! Yes please!
6 eggs
1 1/2 cup GF flour or oats
1 1/2 cup unsweetened almond milk
1 cup of pumpkin
1 tsp vanilla
1 tsp cinnamon
1/2 tsp pumpkin pie spice

Blend all ingredients in a blender for 30 seconds. Pour into 2 greased 9 x 13 pyrex pans. Bake at 400 for 15 to 20 minutes. 

Monday Meal Prep Madness

The #1 thing I hear from Challengers is that 21 Day fix isn't Family friendly. Well let me tell you how easy and family friendly it is. Here is my Meal prep for a family of six.

Breakfast: Omelets
I prep the veggies on Monday and all I do it saute my veggies and crack my eggs. My kids will add a piece of toast and pick out the peppers. Some mornings I will make muffins or pancakes.

Snack: Cucumbers and Hummus
I LOVE hummus and my kids will eat a whole bowl if I let them
Red Pepper Hummus

Lunch: Salad Jars
Amazingly easy! I even have my husband taking them for work. My girls will eat them and I will add a tostada or they want a peanut butter and honey sandwich or I will make their favorite Mac and Cheese
Salad Jars
Mac and Cheese

Snack: Shakeology
My afternoon pick me up. Here is a list of my favorite recipes:
Shakeology recipes
My kids have apples and pb, grapes, or muffins

Dinner:
Chorizo lettuce boats

Sprouts has the best chorizo, all clean ingredients.
brown the chorizo and add a can of pinto beans and top with fresh pico. (onion, tomatoes, cilantro, lime and salt)









Cauliflower Chowder:
Chop all veggies and store in air tight containers. I keep the pepper and carrots on one side of divided Tupperware and garlic on the other. I chop cauliflower and potatoes and place them in another container.
Cauliflower Chowder

Tortilla soup and Tomato Basil Soup:
My family loved these soups and they didn't even know they were packed full of veggies!
Tortilla and Tomato Basil Soup

Salmon, Sweet potatoes and Broccoli
I marinate the salmon in 1/4 cup braggs liquid amino,  1 tbs.sesame oil, fresh ginger and fresh garlic.
I then pan seared the salmon till golden, I like it crispy on the outside. We also grill it.
Cajun Sweet potato fries
steamed broccoli


I only prep 5 meals. there are always leftovers during the week. and Sundays we have Blueberry pancakes and tostadas.

Mac and Cheese with Broccoli and Chicken

Healthy Mac and Cheese! Say what!?! 
And a gluten free option!
Macaroni and Cheese with Broccoli and Chicken by Autumn Calabrese
4 oz Gluten Free pasta
4tsp. Butter or coconut oil
1-2 tbs arrow root powder or corn starch
1 1/2 cups unsweetened almond milk
1 1/2 cups grated cheddar cheese
3 cups cooked chopped chicken breast
4 cups broccoli steamed
1 tsp. Sea salt
1/2 tsp pepper

1. Cook macaroni as directed on package and set aside
2. Melt butter in sauce pan over medium heat
3. Add flour; cook, whisking constantly, for 1 minute
4. Slowly add milk; whisking constantly for 1-2minutes until thickens and there are no lumps
5.reduce heat to low. Add cheese, whisk for 2-3 minutes till cheese is melted
6.add chicken, broccoli, salt and pepper; cook untill heated through.
7. Serve immediately and enjoy!

And don't forget to SHARE. Let others enjoy also!

Cajun Sweet Potato Fries

These are the Best!!!! I don't always use the cookie sheets, they are still great thrown in a Pyrex, tossed with olive oil and Cajun seasoning.

I like mine cut 1/2 inch thick. drizzle with olive oil sprinkle
with cajun and bake at 350 till golden brown. I like mine crispy.

Red Pepper Hummus

This Hummus is AMAZING! I have never been a big hummus fan, but I love the red pepper. I can't believe I didn't discover this gem in my BlenTec book sooner!

Red Pepper Hummus
2 tbs water
2 tbs olive oil
1/4 cup fresh lemon juice
1 can of Garbonzo beans rinsed
3 tbs sesame seed
1/2 red bell pepper half and quartered
1 clove garlic
2 tbs onion
 1 tsp cumin
1/2 tsp salt

Add all ingredients to blender and blend until smooth. It's great with veggies, on sandwiches    and tacos!

Tortilla Soup

This was super yummy and Packed with veggies and the kids devoured it! I used my Blend tec recipe but tweaked it.

Tortilla Soup 2-3 cups warm water (depending on how juicey tomatoes and how thick you like your soup) 4 tomatoes 1 large carrot 1/2 red pepper 1/2 avacado 1/4 onion 2 cloves garlic 2 1 inch chunks of cheddar cheese 2 1 inch chunks of pepper jack 4 sprigs cilantro 1 tsp chicken bullion paste 1 tsp poultry seasoning 1 tsp salt 1 1/2 tsp garlic powder

Add all ingredients to blend tec or vita mix and blend till smooth and

Add 1 can of beans and 1 can corn, fresh or frozen corn and pulse. I also added grilled chicken. My hubby likes hearty soups! Top with fresh guacamole and lime.

I like my soup hot. So I cooked it on the stove.

Tomato Basil Same as Tortilla soup, instead of Pepper jack and cheddar use Mozerella Cilantro use 8 fresh Basil leaves

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Mix up your Salads

I get bored with the everyday plain Jane salads! I like to mix it up! here are some of my favorites!

Strawberry Spinach with Poppy Seed Dressing

AMAZING!!!! You can't resist the cinnamon walnuts, sweet strawberries and yummy dressing! 

Salad

1 Head romaine lettuce chopped

1/2 bag spinach

1 lb strawberries sliced

3 thin slices of red onion cut in half

1/2 cup walnuts roasted in coconut oil and cinnamon( I roast them in a sauce pan with a tbs. of cocnut oil and 2 tsp of cinnamon)

Poppy Seed Dressing

1/4 cup agave 

1/2 cup white vinegar

1 tsp salt

1 tsp. dry mustard

3 tsp chopped red onion

blend all ingredients and then add 1 cup oil and 

1 tbs poppy seeds, then shake dressing

I could live off cucumbers. I love the mixture of veggies in this one

Italian Veggie Salad
1 English or Armenian cucumber diced (they are really long)
2 Roma tomatoes diced
1 can of olives sliced
1 bunch green onions diced
1/2 green pepper diced
1/2 red pepper diced
1/4 cup Italian dressing
Toss it all together and enjoy!

Red Pepper Quinoa Salad
1 cup of uncooked quinoa - I cook it in my steamer with 2 cups water and cook on white rice setting
1/2 red pepper diced
2 Tbs red onion diced
1 Tbs  cilantro minced
1 clove garlic minced
1 lime juiced
1 Tbs evoo
Cumin, salt and pepper to taste. Add jalapeno for a kick!

This is a family Favorite. My Grandpa requests it all the time. Throw some grilled chicken on there for some protein and you are set. 


Chinese Chopped Salad
1 small head of cabbage chopped
Toasted slivered almonds
Cilantro
Green onions


Dressing: 
½ cup olive oil 
¼ cup rice vinegar 
¼ cup chicken broth 
¼ cup honey 
1 tsp sesame oil 
½ tsp salt 
½ tsp pepper

Mason Jar Salad

Eating healthy is all about planning and being prepared! If you fail to plan, you plan to fail! I love these Salads! They are easy to assemble and they stay nice and crisp in the Mason Jars. I can't tell you how many times I was lazy and didn't want to cook, so I just grabbed a salad.

How to assemble:

• Cook enough chicken for the week. I did 2 tenders for each salad
• cut up veggies that you want to go on top of your salad
• chop lettuce
• place the chicken at the bottom of the jar
• place the cut veggies on next
• last place the lettuce on the top
• put the lid on and keep in the fridge

I like to throw some nuts or mandarin oranges on them to!

These Salads are 21 day Fix approved! Just add one of Autumns Dressings when ready to eat!
My favorite dressing is:
3/4 cup evvo
1/4 cup balsamic vinegar
1 clove of garlic minced
1/4 tsp pepper

Paleo Baking

I've been on a mission to find bread alternatives for my non Gluten Free, carb addicts of the family. My Husband loves his Gluten, but he and my older kids devoured everything I made.


Grain Free Butter Nut Flatbread

From Empowered Sustenance

Ingredients

• 1 Tbs. coconut flour
• 1 1/2 tsp. grassfed gelatin (I used chia seed) but I have ordered gelatin!
• 3 Tbs. well cooked and mashed butternut squash (or sweet potato)
• 1 Tbs. butter, ghee or coconut oil
• 1 egg
• 1/4 tsp. sea salt (more or less to taste) I recommend this uniquely healthful salt.
• (You can double the recipe if desired)

Instructions

1. Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
2. Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
3. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
4. Spoon into rounds on the baking sheet. You can make these thinner or thicker-- experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
5. Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.

Lemon Poppy Seed Bread

from Primally Inspired

I added vanilla and Poppy seed

Ingredients

Paleo Lemon Loaf:

• 6 eggs
• ¼ cup coconut oil  or butter, melted
• zest from 2 lemons
• juice from 2 lemons plus enough milk of choice (coconut milk from can or box, dairy milk, almond milk, etc.) to equal 1 cup*
• ⅓ cup pure honey
• 1 tsp. vamilla
• ⅔ cup coconut flour (do NOT substitute another type of flour – it will not work! 
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• 1 tbs. poppy seed

*Juice your 2 lemons and pour the lemon juice in a 1 cup measuring cup. Add enough milk to the lemon juice until you reach 1 cup.

Lemon Glaze:

• 2 tablespoons melted butter (dairy free use coconut oil)
• 2 tablespoons pure honey
• 2 tablespoons milk of choice
• zest and juice from 1 lemon
• ½ teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350 degrees F.
2. Combine all the lemon bread ingredients in a mixing bowl and mix well.
3. Pour into a greased bread pan and bake for 32-45 minutes (mine was perfect at the 35 minute mark, but it may take up to 45 minutes) or until golden on top and middle is cooked through. (If the top starts to get too brown towards the end of the cooking time, put some foil over the top.)
4. Let cool.

To make the lemon glaze:

1. While the lemon loaf is cooking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer.
2. Remove from heat and let sit to cool.
3. Once cooled, put in the fridge to firm up.
4. Once loaf is cooled and glaze is firmer, pour the glaze over the top of the loaf.
5. Refrigerate the loaf at least 30 minutes - 1 hour until both the glaze and the loaf firms up a bit.
6. Enjoy! Store leftovers refrigerator.

Banana Bread

From My Gutsy

1 cup coconut flour (Organic Coconut Flour)  

1 1/2 cup very ripe bananas (2-3 bananas)

4 pastured eggs

6 tbsp butter or coconut oil (melted)

5 tbsp raw honey or vanilla honey

2-3 squirters full of stevia (40-60 drops drops in a squirt) *optional

1/4 tsp sea salt

1tsp-1 tbsp cinnamon

1/2 tsp baking soda

1 tbsp vanilla

DIRECTIONS:

*Preheat your oven to 300 degrees

1. Oil or butter your bread pans (I used 2 mini). Line with parchment paper. Cut 2 pieces and fit them in the baking pan. (It is easier to oil it first, so the paper kind of sticks to the sides of the pan)

2. Smash the bananas. These are nice and spotted!

3. (In the banana bowl) mix in the honey, butter, vanilla, eggs, and *stevia until combined.

4. In a seperate bowl mix the coconut flour, baking soda, sea salt, and cinnamon. **If you are using a more dense coconut flour like Bobs Red Mill Organic Coconut Flour, it will turn out much fluffier if you sift it first. (WFN seems to be already sifted and fluffy). Use 1 cup of sifted coconut flour. This step is added so you remember to sift the flour. 

5. Add the dry ingredients to the wet and stir until just combined.

6. Spoon the batter into your lined bread pans.

7. Bake for 1 hour and 15 minutes. The top and edges should be a golden brown color. Remove form oven and let it cool for 15 minutes in the pan. Store in a nontoxic container in the fridge.

8. Slice and serve.

Blueberry Banana muffins

from  Wife Momma Foodie

Ingredients:

1 cup almond flour

2/3 tapioca flour

1/2 cup coconut flour

2 tbs. flaxseed meal

1 tsp. baking powder

1tsp. baking soda

 pinch of salt

3 mashed ripe bananas

1/2 cup unsweetened almond milk

1/3 cup maple syrup or honey

1/4 cup melted coconut oil

2 eggs

1 cup fresh or frozen blueberries

Directions

1. Preheat oven to 350F. Line ,muffin tins

2. In a large bowl combine dry ingredients. Mix in wet ingredients. Fold in berries.

3. Spoon batter into tin using 1/4 cup. Bake for 20-25 minutes

Paleo Pumpkins Muffins

Paleo Pumpkin Muffins
1/2 cup coconut flour
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Pumpkin pie spice
4 eggs
1/3 cup honey
1/4 cup coconut oil
3/4 cup pumpkin
Optional, but highly recommended:
Handful of pecans
Handful of raisins or chocolate chips
Mix all ingredients. Bake at 350°. I use mini muffin tins and it takes 15-20 min.

Grilling rain, snow or sun

I have been a little obsessed with grilling this week. Everything has been on the grill. Even though we are in April and it has been 70 out then the next day there is snow then Sunny, then rain! Got to love Utah weather. Here are a few of my favorites:

This recipe is so finger licking good. My children were fighting over them! I changed it a little from A Farm Girl Dabbles. 

Honey Chipotle Chicken

ingredients:

2 lbs Chicken tenders or breast cut into strips

Honey Chipotle Vinaigrette

1/3 c. honey

1/4 c. red wine vinegar

1 T. tomato sauce

1 T. Dijon mustard

1 tsp. freshly squeezed lime juice

1 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried Mexican oregano

1/2 tsp. ground chipotle

1/2 tsp. smoked paprika

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/2 c. extra virgin olive oil

preparation: place all ingredients for vinaigrette in a jar, secure lid then shake.

Place Chicken in a Gallon sized bag add marinade and coat chicken 1 -24 hours.

Heat grill to 300 then cook chicken 3-5 mins on each side.

The Moroccan Chicken is full of spice! I love it! Thank you Closet Cooking

Moroccan Grilled Chicken

Ingredients:

     1 pound boneless-skinless chicken tenders or breast cut into strips

     2 tablespoons lemon juice (~1/2 lemon)

     2 tablespoons olive oil

     1 teaspoon paprika

     1/2 teaspoon ground cumin

     1/8 teaspoon cinnamon

     1/8 teaspoon ginger

     1/4 teaspoon turmeric

     1/4 teaspoon cayenne

     1/4 teaspoon salt

     1/4 teaspoon pepper

     2 cloves garlic, chopped

Directions:

1      Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

2      Grill over medium-high heat until cooked, about 4-5 minutes per side.

 Spicy Sausage with Apricot Balsamic glaze

Ingredients:

1 ½ lbs. Spicy Italian sausage

5 oz Apricot jelly (use half a jar of the Simply fruit apricot jelly)

¼ cup Balsamic vinegar

2 zucchinis sliced 1 in thick

Directions: slice sausage into 1 inch pieces or if you have bulk sausage roll into balls. Alternate sausage and zucchini on soaked skewers, season Zucchini with salt and pepper. Place skewers on pre heated grill at 300 for 5 mins on each side. I like to let my get crispy, so I leave them on a little longer.

Glaze: combine apricot preserve and balsamic in a sauce pan and let simmer for 5 mins. When glaze has thickened, poor over sausage kebabs.

 The next 2 recipes I use my Teriyaki sauce recipe. And if you have never grille pineapple it is a must!

Teriyaki Sauce

¼ cup soy sauce, coconut aminos or Liquid aminos

1/3 cup pineapple juice

1 tbs. rice vinegar

1 tbs. sesame oil

2 cloves garlic minced

1 tsp garlic minced

Teriyaki Chicken

1 ½ lbs. chicken tenders

Teriyaki sauce recipe

Directions: Marinate chicken in Teriyaki sauce for 1-24 hours

Grill on preheated grill at 300 for 3-5 mins on each side. Grill pineapple, zucchini and peppers with it

 

Teriyaki Burgers

Marinate 1 lb of Hamburger in Teriyaki sauce for at least 30 mins.

Mix in 1 egg to hold patties together. Pat them into 6 patties and grill to desire.

 I hope you enjoy some grilling this week! Let me know how you liked the recipes!