Clean Meal monday's granola bars

 1/2 c. raw sugar or brown sugar

1 1/4 c. honey

1/3 c. coconut oil melted

1/4 t. salt

1 c. crunchy peanut butter

2 t. vanilla

4 c. rice crispy cereal

2 2/3 c. oats

2/3 c. ground flax seed

1/2-1 cup chocolate chips. i like mini

- in large bowl combine oats, rice and ground flax. set aside. 

- measure out sugar, pb, honey coco oil and salt and place in sauce pan over medium heat. bring to boil for exactly 1 min. take it off heat and add in vanilla . sitr and pour over oat mix. 

- let mix sit about 5-8 min. get a large cookie sheet and parchment paper. pour mix into cookie sheet and sprinkle with chocolate chips. press down. cool completely before cutting. should make 35 bars. 5 across 7 down. 

Amber's instant pot indian butter chicken

 3 chicken breasts cut into cubes one inch

2 T. garam masala

1 t. salt

1/2 t. pepper

4. T. butter divided

1 onion diced

1 jalapeno (optional) fine minced

3 cloves garlic fine minced

1 T. fresh grated ginger

1 t. turmeric

1 14.5 oz can petite diced tomatoes. 

1, 8 oz can tomato sauce

1/2 cup chicken broth

1/2 c. cream

1/2 c. chopped fresh cilantro

1. put the chicken in a bowl and sprinkle with garam masala, salt and pepper. coat and marinate for 20 min. 

2. in instant pot push saute mode. add 2 T. butter and melt. add onion, and cook til soft.

3. add remaining 2 T. butter , add ginger garlic and jalapeno. cook 5 min. 

4. add broth, chicken, diced tomatoes, tumeric and toamto sauce to the pot and sitr. 

5. Secure lid, seal the valve and press poultry. takes about 30 min. 

6. when done, natural pressure release for at least 20 min. 

Brown Sugar spiced pork tenderloin with chimichurri (and sandwich version)

Pork: 

2.5 lbs pork tenderloin

6 cloves garlic

2 T. coconut sugar

1 T. balsamic vinegar

1 T. olive oil

1 t. chili Powder

1 t. cumin

1 t. salt

chimichuri:

1 c. fresh cilantro

1/3 c fresh basil 

1/4 c. white balsamic vinegar

juice from half a lemon

2 cloves galic

1/2 T olive oil

1/2 t. salt

1/4 t. pepper

pinch red pepper flakes

1. trim fat off tenderloins. 

2. mix all pork ingredients and rub on meat. let marinaid overnight. or a few hours. 

3. heat grill to pretty high heat. and spray gril with cooking spray. sprinkle tenderloins with additional salt and pepper and place on grill. sear for about 2-3 min per side over high heat, then turn down to medium and cover. Cook for about 17 min TOTAL including searing time, rotating every 5 min. internal temp should read 140

4. let rest for 10 min. 

pulse all chimichuri ingredients in mini food prossessor or blender. 

For sandwitch: 

Brioche buns

above pork

chimichuri

plain greek yogurt

carmelized onions and apples

sliced tomatoes

arugala

1. saute onions and apples with salt til soft.

2. mix equal parts yogurt and chimichuri. 

Baked crispy Peanut tofu

Tofu: 

14 oz extra firm tofu

3 T. tamari or soy sauce

1 t. chili garlic sauce

1 t. toasted sesame oil

1 T. maple syrup

4-5 T. cornstartch 

Peanut Sauce:

2 1/2 T. creamy peanut butter

2 T. soy sauce

1 T. chili garlic sauce

1 T. lime juice

2 T. maple syrup

2 t. sesame oil

1. preheat oven to 400 and line baking sheet with parchment

2. start pressing tofu to get liquid out. 15-20 min. 

3. prepare peanut sauce set aside

4. cut up pressed tofu into cubes and mix in marinade, let sit 3 min. 

5. put tofu one by one into ziplock and add 1 T. cornstarch at a time to coat all tofu. 

6. transfer to baking sheet and bake for 20-25 min. flip half way through. bake longer if needed

7. heat baked tofu and sauce in sauce pan for 2-3 min. 

serve over rice or noodles! 

Amber's banana muffins

 1 1/2 cups flour

1 t. soda

1 t. baking powder

1/2 t. salt

3 very ripe bananas, smashed

3/4 c. cane sugar or coconut sugar

1 egg beaten

1/3 cup melted butter or coconut oil

bake at 350 for 15-18 min

French Dip Sandwiches

 2.5 lbs chuck roast

2 T. avovado oil

1/2 t. salt

1/4 t. pepper

1/4 t. garlic powder

1 Worcestershire sauce

1 T. balsamic vinegar

12 oz beef broth

Brown seasoned roast quickly and transfer to crockpot and cook for 8 hours on low. 

Lemon Bunt cake

 3 cups flour

2 t. baking powder

mix set aside

in diff bowl, mix

1 cup butter

2 cups sugar

1 t. salt

beat.

add 3 eggs one at a time and beat. 

add 2 table spoons lemon zest

1/4 c. lemon juice 

1 t. vanilla

beat. 

mix in half of flour mix 

then 1 cup milk 

then rest of flour. 

Prepare bunt pan with spray. pour in. bake at 350 for 50 min. 

glaze:

1/2 cup sugar

1/4 c. lemon juice

microwave for 1 min. 

frosting:

2 cups powdered sugar

3 T. lemon juice 

Let cake cook in pan 10 min then turn on to rack. cool completely and poke holes in cake and brush on glaze. once done, drizzle frosting on.