Lemon Herb Chicken

Ready in: 40 Minutes
Ingredients: 

• 2 skinless, boneless chicken breast
• 1 lemon
• salt and pepper to taste
• 2 sprigs fresh parsley, for garnish optional 

Directions:
1.Rinse the each chicken breast under cold/warm water and dry them with a paper towel. 

2. Cut lemon in 1/2, and squeeze juice from lemon on chicken in a deep bowl. Season with salt  and pepper to taste. Let sit for about 15-20 min.

3. Heat oil in a small/medium skillet over medium low heat.

4. When oil is hot, put chicken in skillet and cover the skillet with a lid. Cook for 3-5 minutes each side. 

   

5. Uncover the lid and let the chicken fry for another 3-5 min  on each side.

6.  Serve with parsley for garnish if you prefer to.

Frozen Blueberry Muffins From Scratch

Ingredients: 
Yield: about 2 dozen.

• 4 eggs
• 4 cups all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 2 cups frozen unsweetened blueberries
• 4 teaspoons baking powder

Directions:

1. In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
2. Fill greased or paper-lined muffin cups two-thirds full.  Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. 

Blueberry Smoothie Recipe

Ingredients: 

1 cup original almond milk (or water)
1 Tbsp chia seeds 
1 banana, peeled
2 oranges (or 3 clementines), peeled
2 cups frozen blueberries

Directions:

1. Add everything to the blender in the order listed (1 cup almond milk, 1 Tbsp chia seeds or 1 Tbsp of flex seeds, 1 banana, 2 oranges, and 2 cups frozen blueberries) and whirl to the desired consistency. 

Raspberry Oatmeal Cookie Bars

Ingredients: 

• 1/2 cup packed light brown sugar

• 1/4 teaspoon baking soda

• 1/8 teaspoon salt

• 1 cup rolled oats

• 1/2 cup butter, softened 

• 3/4 cup raspberry jam

• 1 cup all-purpose flour

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased
foil.

2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.

3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Greek Yogurt Cream Crepes

Crepes Batter:

1/2 cup lukewarm water

1 cup milk, room temp

4 large eggs

4 Tbsp unsalted butter, melted. Plus more to saute.

1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)

2 Tbsp sugar

Pinch of Salt

Greek Yogurt Filling:

1 cups Greek Yogurt, (low fat or fat free will work)
6 oz  (3/4 of a package) of cream cheese, at room temperature

1/3 cup granulated sugar

Directions:

1. Place all of your ingredients for the crepes batter into your blender in the order they are listed: 1/2 cup water, 1 cup milk, 4 eggs, 4 Tbsp melted butter, 1 cup flour, 2 Tbsp sugar and a pinch of salt. Blend together for 1 minute or until smooth and well combined.

2. Melt a small dot of butter in a good non-stick skillet over medium heat. Add about 3 Tbsp of crepes batter and swirl the pan right away to distribute the batter evenly and form a thin crepe. Cook until golden on the first side (about 1 min) then rotate and cook another 15 seconds on the second side. Repeat with the remaining batter.

3. In the bowl of your mixer, cream together 6 oz cream cheese and 1/3 cup granulated sugar. Mix in 1 cup Greek Yogurt and beat on medium/high speed with the whisk attachment, or until smooth and creamy. Set aside until ready to use. Refrigerate if not using right away.

4. Spread a thin layer of Greek Yogurt cream over the top of your crepe and roll the crepe or fold each crepe into quarters with the cream on the inside. Top with any sauce that you would prefer and serve with fresh berries.

Apricot Strawberry Smoothies

Ingredients: 

1 cup cold coconut water, or cold filtered water
1 cup strawberries, hulled (you can sub for 1 cup blueberries)
2 cups (about 3/4 lb) apricots, pitted
1 cup frozen pineapple
1 tsp flax seed oil (optional – adds a nice punch of Omega 3)

Directions: 

1. Add ingredients in order listed and blend until smooth.

Brownies From Scratch

Ingredients:

1 cup butter

4 eggs

1 teaspoon vanilla extract 

1/2 teaspoon baking powder

2 cups of white sugar or organic sugar

1/2 cocoa powder

1 1/2 cups all-purpose flour

***If you would like you may include 1/2 cup of walnut halves

Directions:

1. Melt the Butter and mix the ingredients in the given order. 

2. Bake at 350° for 20-30 minutes in a 9 x 13 greased pan. 

Tropical Mango Pineapple Smoothie Recipe

Ingredients:

1 cup water or almond milk (original/unsweetened)

1 small banana or 1/2 of a large one
2 clementines or 1 orange, peeled
1 medium ripe mango (2 cups), peeled
1 1/4 cups frozen pineapple chunks
1 Tbsp flax seeds

Directions: 

Put everything in the blender in the order that it’s listed and blend until smooth.

Chocolate Chip Cookies

Ingredients: 

2 1/4 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

1 Cup (2 Sticks) Butter, Softened

3/4 Cup Packed Granulated Sugar

3/4 Cup Packed Brown Sugar

1 Teaspoon Vanilla Extract

2 Large Eggs

Directions:

1. Preheat oven on 375° F


2. Combine flour, baking soda and salt in a small bowl.

3. Beat butter granulated sugar, brown sugar and Vanilla Extract in a large mixer bowl until creamy.

4. Add Eggs one at a time, beating well under each addition. 

5. Gradually beat in flour Mixture and stir in Chocolate Chips. 

6. Place onto a ungreased baking sheet. 

7. Bake for 9 to 11 minutes or until Golden brown. Remove onto wire racks and let the Chocolate Chip Cookies cool down.



Enjoy.