Good Girl Limeade Moonshine

1 lime or lemon (quartered)

1-2 Tbsp. sweetener of choice (stevia or honey)

2 Tbsp. apple cider vinegar with Mother

1 tsp. powdered ginger

Blend lime and water in blender. Strain and add all other ingredients in a quart jar, mix well. 

Fill remainder of jar with ice & water & enjoy the kick! 

Can add 5 strawberries for strawberry limeade/lemonade.

from: Heather

Apple Cinnamon Protein Pancakes

Nonstick cooking spray
1 medium apple peeled, sliced
1/4 tsp. ground cinnamon divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1/2 tsp. cinnamon
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
Add applesauce mixture to oat mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between three serving plates. Top evenly with cooked apple slices.

PW Pie Crust

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

from: Pioneer Woman

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl