YUMMY Granola

4-1/2 c. oats
1-1/2 c. chopped pecans, or slivered almonds
1 c. powdered milk
1 c. shredded coconut
3 T. ground flax
1 c. honey (warm it up so it mixes easier)
1 c. melted coconut oil
2 t. vanilla
1 t. salt

Combine all ingredients except for honey, coconut oil, vanilla, salt. Once combined slowly add melted coconut oil and then the warmed up honey.

Spread evenly on 2 cookie sheets then bake at 350 degrees for 10 minutes. Allow it to cool before putting in an airtight container.

from: instagram

OffBeat Granola

1 1/4 cups OffBeat Aloha Butter
1/2 cup raw honey
2 servings CSE Simply Vanilla Protein Powder
1/4 tsp. sea salt
2 cups old-fashioned rolled oats
1 cup unsweetened flaked coconut

1. Preheat oven to 375 degrees.

2. Add the Aloha Butter, honey, protein powder and sea salt to a bowl. Mix well. Stir in the rolled oats and flaked coconut.

3. Pour the mixture out onto a baking sheet lined with parchment paper. Spread out into a single layer.

4. Bake for 5 minutes. Flip granola and bake another 4-5 minutes for soft granola or 6-7 minutes for crunchy granola.

5. Let cool then transfer to a large jar and store in the fridge.

Makes 26 servings / 30g per serving
145 calories / 8F / 14.5C / 4P

from: offbeat foods/clean simple eats

Chicken Cauli Rice Stir Fry

Cauliflower (or bagged cauliflower 'rice')
1 T. sesame oil
1 T. garlic
½ lb. ground beef, can substitute chicken, pork, shrimp, or tofu
1 c. carrot, diced
1 c. frozen peas
2 eggs
white pepper, to taste
3 T. soy sauce (or coconut aminos)
Green onion, chopped, for garnish

Break down a head of cauliflower in a food processor until it’s the size of rice.

Heat sesame oil over high. Add garlic and fry until fragrant.

Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.

Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.

Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.

Season with white pepper and stir in soy sauce.

Garnish with chopped green onions and serve.

from: Tasty

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Clean Eats German Pancakes

2 Tbs. coconut oil
6 whole eggs
1 cup milk {can use almond}
1 cup Kodiak Cakes Power Cakes mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract

1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. Top with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut.

from: Clean Simple Eats

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

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

Banana Breakfast "Cookies"

3 very ripe bananas
1 1/2 cups GF old fashioned oats (pulse in the blender for a second to break down the oats a bit)
handful of mini chocolate chips (optional)
1 egg, beaten
1 tsp cinnamon

Mash banana until smooth but still a little lumpy.
Add egg, cinnamon and oats.
Mix until oats are well blended and evenly coated. You should have a dough like texture.
Add whatever mix-ins you'd like, about a handful total (1/2 cup maybe) works best.
Grease mini muffin tin well (a cookie sheet would also work).
Using a 2-in cookie scoop, scoop batter into mini muffin cups.
Bake at 350 degrees for 15 min.

Yields 24 mini muffin "cookies".

from: Clean Eats and Treats