Ingredients:

One can of Aroy-D Coconut Milk

Boneless skinless chicken thighs or breast

Drew’s Natural Dressing– Sesame Orange (for 3lbs of chicken I use half of the bottle)

One small can of green chiles

juice of one clementine

one tablespoon sesame oil

Season to taste with the following seasonings:

red pepper flakes

onion and garlic  powder

black and cayenne  pepper

Directions:

Combine all ingredients to a crock pot and cook for 4-6 hours(my favorite way)  or cook in oven, in a covered dish,   on 350 degrees for about 2 hours or until chicken is done.

Ingredients:

organic boneless skinless chicken thighs

McCormick Provence De Herbs seasoning

Sea Salt

Red Pepper flakes

Cayenne Pepper

Onion and Garlic Powder

Black Pepper

Balsamic Vinegar

Directions:

• Place all chicken thighs in a large Tupperware or mixing bowl
• pour a generous amount of Balsamic Vinegar over chicken
• Season with all listed seasonings to taste
• let sit overnight in your refrigerator or for at least a few hours
• grill on counter top grill (my favorite way) or  you can pan fry, if you pan fry you will need to use a  non stick spray or a little olive oil.

1. Trim ends off Brussels sprouts and remove any discolored outer leaves.
2. Cut or chop the sprouts roughly  (1/4 inch pieces).  You should have about 4 cups.
3. Heat the oil in a nonstick skillet over medium heat.  Add onion, red pepper flakes, and a pinch of salt, and sauté, stirring frequently, until onion is golden.
4. Add the chopped sprouts, and sauté, stirring frequently, until sprouts are bright green and crunchy tender, about 5 minutes.
5. Add the nutmeg and mix well.
6. Turn off heat, add the optional grated cheese, and mix well.
7. Serve at once.

Necessary Ingredients:
1/4 cup Ground Flax Seed,OR  coconut flour, OR almond flour ( you can also mix all three to equal 1/4 cup)
1 Tsp. Baking Powder
One Egg
1Tsp. organic unrefined coconut oil OR a splash of unsweetened almond milk

Optional Ingredients:

Pumpkin Pie Spice
1 Tsp. Cinnamon
1 Packet of Stevia
1 Tbsp. Navita’s Organic Cacao Powder
One handful of dark berries
A few nuts and or seeds

Directions:

whisk egg

Mix dry ingredients together

add coconut oil and egg to dry ingredients in a standard coffee mug, mix well

cook in microwave for about 50 seconds, let cool and enjoy!

Ingredients:

1 teaspoon Cinnamon

1 Scoop  Now Organic Stevia Powder

2 Grapefruits

1 tablespoon Smart Balance Buttery Spread

Directions:

melt butter

mix in cinnamon and stevia

cut grapefruits in half

brush wet ingredients over flesh of grapefruits

Place in broiler flesh side up  for up to 10 minutes

Every broiler is different check in on them every 5 minutes or so

Start by smashing a handful  of dark berries with a handful of nuts in a ziploc bag using a meat tenderizer (I like the combination of  blueberries, hazelnuts, macadamia nuts and walnuts) Combine one serving of full fat Greek yogurt with  one scoop of Now Organic Stevia Powder and  the berry/nut mix then stir it all up and enjoy!

There are a few variations on this recipe:

one rump roast ( beef or pork)

low sodium beef broth, water or a mix of both– Enough  to cover the roast

one onion

garlic to taste

a few stalks of celery

Season however you would like with  any or all of these seasonings ( or come up with your own blend!)

Tony Chachere’s Lite  Seasonings ( for a Cajun taste), “Taco” style seasonings for a Mexican taste, Italian and Herb  Seasonings, or good ‘ol sea salt and black pepper is good too.

Choose any or all wet ingredients: 1 can diced tomatoes, 1 can of green chilies, 1 can tomato sauce, or 1 can of  chipotle peppers in adobo sauce

Choose your veggies, fresh or frozen. Add them in about an hour before you want to eat or they will get mushy.

Pierce  roast all over to make little slits, sprinkle with seasonings of your choice, add diced onion, garlic and celery, add wet ingredients to cover,  place all  in crock pot and cook on low for 6-8 hours. Add fresh or frozen veggies of your choice about an hour before you want to eat or they will get mushy.

Four to six boneless skinless chicken breast

two tablespoons of olive or avocado oil

one can of no salt added sliced carrots

half can of La Costena chipotle peppers in Adobo sauce

one can of green chilies

2-3 cups of low sodium chicken broth

water- enough  to cover chicken and all ingredients

one can of no salt added corn

half can of no salt added  tomato sauce

four celery stalks, chopped

half of an onion- diced

Season to taste with:

chipotle seasoning

sea salt

red, white  and black pepper

garlic and onion powder

basil

paprika

Combine all ingredients in a crock pot and cook on low for 6-8 hours

cayenne pepper

There are many variations on this recipe:

• Choose 8oz. of your “milk”

• Hemp, Rice, Almond, Coconut, Flax, Cow’s, Goat

• Add 2  tablespoon Nativa’s Organic Cacao Powder

• Options ( if blending) 1 tablespoon Flax Seed, Hemp Seed, Chia Seed, nut butter, greens,  or fruits.

• If you opt out of fruit, you may want to choose a sweetener: Stevia, Xylitol, or Lo han
• Two Tablespoons Great Lakes Collagen Hydrolysate

• Other options: cinnamon, turmeric, sea salt, protein powder
• add ice and either blend or shake
• 86 the ice and heat to enjoy this hot

my favorites are: cauliflower, broccoli, asparagus, brussel sprouts, butternut squash, acorn squash, zucchini, and  long beans

Pre-heat the oven to 500 degrees. Chop up your favorite veggies and place them on a cookie sheet lined with foil or parchment paper (for easy clean-up.)  Drizzle with ghee( unless you don’t tolerate dairy), avocado oil, or coconut oil. My new favorite is the Spectrum Coconut Oil Spray. Then, sprinkle with your favorite seasonings.  I like Low Sodium Tony Chachere’s Creole Seasoning but salt and pepper are simple and tasty. Cook on the bottom shelf of the oven for 20-30 minutes depending on how crispy you want them.  I like mine almost burned 😉

I’m tellin’ you this way of cooking veggies is the best I’ve ever had.  If you have not been a big fan of veggies in the past, especially brussel sprouts, please try this method and re-evaluate.