Gluten free peanut butter oatmeal pancakes

1 cup oats

1/2-3/4 c almond milk

2 eggs

1 t baking powder

1 t vanilla

1 banana 

2/3 c natural peanut butter 

Blend up. Fry in coconut oil. 

Homemade gatorade

in 1 quart mason jar:
Squeeze juice of :
1 orange
1 lime
1 lemon
2-3 T honey
1/4 t real salt

Fill the rest with water
Store in fridge. Best cold

Creamy Quinoa and Chicken Vegetable Soup

Jeff made this soup for one of his meal prep meals. It is delicious! Enjoy!

INGREDIENTS:
4 T. butter
3 cloves garlic - minced
1/2 red onion - diced
2 stalks celery - diced
3 carrots - diced
4 cups chicken broth
1 T. dried basil
1/2 cup uncooked quinoa - rinsed
2-3 chicken breasts - fresh or frozen
1 can diced tomatoes
1 1/3 cups whipping cream

INSTRUCTIONS:

1.  In a dutch oven or stock pot, melt the butter over medium heat. Saute garlic, then add the onion, celery and carrots, and cook about 5-8 minutes, until the onions are beginning to turn translucent and the carrots are slightly softened.

2.  Pour in the broth and bring the mixture to a gentle boil.

3.  Stir in the basil, quinoa and chicken breasts, then cover the pot and reduce heat to medium-low and let cook for 15-25 minutes, until the chicken is completely cooked through.

4.  Remove the chicken breasts and shred, then stir the shredded chicken back into the soup, add the can of tomatoes (no need to drain it) and the cream.

5.  Bring to a simmer, then salt and pepper to taste, and serve hot.

Pumpkin Smoothie

Ingredients

1/2 cup (approximate) organic pumpkin, canned or fresh baked or sweet potato
1 small or 1/2 regular/large tart apple
1 carrot
flax seeds, hemp, and or chia seeds
chunk of ginger (optional - ginger is good for digestion)
Protein powder of choice (vanilla works best with this recipe)
1-2 teaspoons pure vanilla
1-2 tsp cinnamon
1 tsp turmeric
Handful of greens if you wish—baby kale, spinach, chard, dandelion greens, etc.
Your milk of choice: real raw milk, coconut milk, almond milk, etc.
1 Tbsp of coconut oil

Directions

If adding greens, blend them up in the blender until they become warm to get the most nutrients out of them.  Once blended, add ice cubes to cool it down.
Mix remaining ingredients in blender until smooth and desired consistency.

Pumpkin Nutrition and Information:

You should also know that this recipe is an almost perfect low-glycemic snack for Diabetics, due to it’s blend of fiber, healthy fats, antioxidants, and a reasonably low amount of sugars and carbs that impact blood sugar.  

Pumpkin’s high fiber helps you feel full longer, which is a great aid in weight loss. And it’s low glycemic properties also help to keep your body in fat-burning mode—not fat-storing mode. Pumpkin’s powerful antioxidants also help fight off cancer and boost the immune system. A pumpkin-protein smoothie can be the perfect post-workout recovery food—since pumpkin is also full of potassium, along with its vitamins, minerals and phytochemicals.

Pumpkin can be eaten roasted, baked or steamed, similar to sweet potatoes or squash. It is a delicious addition to curries and soups as well. Don’t  forget to eat the pumpkin seeds, too, which are best lightly roasted. Pumpkin seeds are known to boost levels of serotonin, the ‘feel-good’ brain chemical.

Try this amazing pumpkin smoothie!

Best quick breadsticks

Mix:
1 tablespoon yeast
2 tablespoons sugar
1 1/2 c warm water
- let sit 10 min

Now add:
1 t salt
3 1/2 c flour

Knead for 5 min and let rest for 30 min.
Heat oven to 425. Melt 1/2 stick butter in 9x13 pan while in
Oven.
Roll out into a rectangle. Cut into one inch strips.
Fold each strip in half and twist. Lay in hot pan
Right next to each other.
Bake for 15 min

TeKarri's Cranberry Orange Chutney

3 cups fresh cranberries

1 cup water

1 Tbs. cinnamon

1 Tbsp. fresh orange zest

1/2 cup orange or the juice of one orange

1 cup sugar (less if you prefer less sweet)

Instructions:

Put all ingredients into a sauce pan and bring to a boil. Turn down and let simmer for 30 mins.

Best if made the day before you eat it.

Diced pecans can also be added.

Celeste's Cranberry Salsa

12 oz. fresh cranberries
2 jalapeños
2 green onions
2 T. fresh cilantro

Chop in food processor.

Add 1 cup sugar (or less if you prefer less sweet. Celeste uses 3/4 cup of sugar)

Allow cranberry mix to sit with the sugar.

Serve over cream cheese. Eat with crackers, chips, pretzels or veggies.

Dad's Beef Stew

This is the BEST beef stew recipe and it just may be your go to from now on.

• INGREDIENTS:
• ¼ cup olive or avocado oil
• 2 lbs. boneless beef chuck, excess fat removed and cut into 1-inch cubes
• 1 medium onion, peeled roughly chopped
• 3 cloves garlic, peeled and smashed
• 3 - 5 Tbsp flour (depending on desired thickness. 3 Tbsp. is rather runny)
• 3 cups brown stock or beef stock (This recipe is more of a dry stew consistency. If you want more soup base, put in 4 or 5 cups of beef stock and then adjust the seasonings to the added amount of beef stock.)
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp cracked black pepper
• 1 lb waxy (low starch) potatoes such as Yukon golds, red-skinned potatoes or white round potatoes, peeled and cut into 1-inch chunks
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large celery ribs, chopped into 1-inch pieces
• ½ cup frozen peas, thawed
• 1 Tbsp chopped fresh parsley
• Kosher salt to taste

• INSTRUCTIONS:

1. Pre-heat oven to 300°F (150°C).
2. Pat any excess moisture off the beef with clean paper towels. This will help you get a nice dark brown sear on the meat. Season the meat generously with Kosher salt.
3. In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides of the cubes. Don't overcrowd the pan. Work in batches if necessary.
4. 
   

1. When a rich brown crust has developed on all sides of the beef,  remove it from the pan and set it aside.
2. Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.
3. Reduce the heat to medium low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.
4. Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.
5. Add the bay leaf, the dried herbs and the browned beef to the pot along with the tomato paste, Worcestershire sauce, and the cracked pepper. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
6. Let the meat braise in the oven for one hour.
7. Remove pot from the oven, add the potatoes, carrots and celery, cover the pot again and return it to the oven for another 30 minutes or until the potatoes are tender.
8. Transfer the pot from the oven to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.
9. Stir in the peas, adjust seasoning with Kosher salt and serve right away, garnished with the chopped parsley.