Take our ridiculously awesome Meal Replacement Shakes, add 1/4 cup of water, stir, and pour into a small microwave safe glass dish. Microwave for 1 minute and 30 seconds and BOOM! Cake.
It’s FALL! It’s still crazy hot here and there aren’t any leaves to change colors, but my house smells like pumpkin spice so I’m going to go ahead and call it soup season. Boom.
- 6 corn tortillas (preferably salt free)
- grapeseed oil
- sea salt
- Preheat oven to 375.
- Rub both sides of tortillas with oil, stack. Slice with a pizza cutter to desired size and shape.
- Place in a single layer on a foil lined baking sheet (or, don’t line the baking sheet. Your call. But ain’t nobody got time for cleaning up.).
- Bake for 20 minutes or until crispy.
- 1 white onion, chopped
- 1 lb lean ground turkey or shredded cooked chicken (I used ground turkey this time and added a packet of Goya seasoning. It’s in an orange box near the taco section)
- 1/2 t oregano
- 1 1/2 T chile powder
- 1 t cumin
- 1 can no salt added organic diced tomatoes (I used the Fire Roasted Muir Glen)
- 1 zucchini, sliced
- 4 cups low sodium or organic chicken broth
- Saute onion in a small amount of high heat cooking oil until soft. If using ground turkey, add turkey and Goya to the pan and cook until done.
- In a pot, add everything from #1, then add everything else plus 2 cups of water. Simmer for 20 minutes.
- Serve topped with tortilla chips.
You. Are. Welcome.
- 2 chicken breasts, shredded (I put them in the slow cooker with some chicken broth for 4 hours and then shredded them with forks)
- 1 cup organic or low sodium chicken broth
- 1 jar salsa verde (low sodium)
- 1/3 cup greek yogurt (Fage)
- 2 avocados
- 1 jalapeno, chopped (seeds removed for less heat. Also, and this is a given, but don’t pick your nose after chopping a jalapeno. Seriously. Don’t.)
- 1 garlic clove, minced
- 1 t cumin
- sea salt and black pepper
- bunch of cilantro
- juice of 1 lime
- sliced green onions (cut them with a pair of kitchen scissors)
- 1/2 block of monterey jack cheese, shredded
- 6 whole grain tortillas
- Puree the broth, 3/4 of the jar of salsa, yogurt, avocados, jalepeno, garlic, cumin, salt and pepper, cilantro, and lime juice in a blender (or food processor).
- Mix half the sauce with the chicken, green onions, and half of the cheese.
- Cover the bottom of a baking dish with some sauce, preheat the oven to 350 degrees.
- Wrap chicken and sauce mixture in the tortillas, place in baking dish, and cover with remaining sauce. Top with the rest of the salsa and cheese.
- Bake for 30 minutes.
If using this during the cleanse, omit the cheese. If not, don’t go overboard with the cheese. It really doesn’t even need it!
This is a cleaned up version of one of the husband’s favorite childhood dishes. I was worried it would suck since it uses brown rice and by now, you know I have a very love/HATE relationship with preparing rice, but it was really good. Enjoy!
- 1 whole chicken (boiled, grilled, whatever, or be lazy like I was and get a rotisserie chicken from the grocery store already cooked)
- 1.5 cups brown rice (measured uncooked), cooked according to package directions (don’t be discouraged if you need a strainer…I do EVERY. SINGLE. TIME.)
- 2 T unsalted organic butter
- 1/4 cup white whole wheat flour
- 1/2 cup almond milk
- 1 chopped onion
- 14 stalks asparagus, chopped into 1 inch pieces
- 1 batch of homemade cream of chicken soup
- 5-7 oz. cheddar cheese, grated (grate it yourself!)
- Remove chicken meat from chicken body, set aside.
- Saute onion in butter for a few minutes, add asparagus, put lid on pan and cook until vegetables are tender-crisp.
- Add vegetable/butter mixture to pot with the homemade cream of chicken soup, stir. Add in flour, milk, and sea salt and black pepper to taste.
- Layer chicken, rice, sauce, and cheese in a large casserole dish (I only had two layers of each, and I used a deep round dish).
- Bake at 350 degrees for 30 minutes or until bubbly.
I actually prepped this while the superheroes were napping and set it in the fridge until dinner time. I got it out of the fridge about 10 minutes before I preheated the oven and then baked it for about 35-40 minutes.
We have a tendency to go through about four 3 lb boxes of organic grapes a week. Literally, a week. It’s a little ridiculous. So when Batman asked for grape mini muffins, I thought that could be either really gross or awesome. They were awesome.
- 1 1/4 cups white whole wheat flour
- 1/2 cup organic evaporated cane juice (I use Florida Crystals. It’s next to the sugar and it isn’t actually juice, its brownish looking sugar) You could probably use honey or another sweetener instead.
- 1 1/4 t baking powder
- 1/2 cup unsweetened almond milk
- 1/2 t pure vanilla extract
- 1 egg
- 1/4 cup butter or coconut oil (I use coconut oil in place of butter, always)
- 1 cup quartered red seedless grapes
- OPTIONAL: 1 scoop vanilla AdvoCare Muscle Gain
- Preheat oven to 375.
- Combine dry ingredients. Make a dent in the center, and pour in wet ingredients. Mix well.
- Stir in grapes.
- Pour into muffin tin and bake 15-25 minutes (I make mini muffins so they don’t take very long).
- high heat cooking oil
- 1 1/2 lb trimmed lean pork shoulder
- 2 jalepenos, sliced and seeded (leave some seeds if you want some heat)
- 1 green bell pepper, chopped
- 2 large tomatoes, chopped
- 1 sliced yellow onion
- can of organic no salt added tomato paste (I used Muir Glen)
- 1/4 cup apple cider vinegar
- 1-2 T Worcestershire sauce
- 1 T ginger
- 1 t sea salt
- Brown the outsides of the pork shoulder in oil over medium high heat.
- Add all of the vegetables to the bottom of the slow cooker, place pork on top. Mix tomato paste with 1/3 cup of water and pour over the meat. Sprinkle with the spices, cover, and cook on low 8 hours (or high 4 hours)
- Turn off heat, stir in vinegar, Worcestershire, ginger, and salt (when stirring, the pork will shred itself). Let stand 20 minutes to thicken.
- Serve on whole grain buns (we used the thin sandwich bread).
I know, I know, that sounds gross. But it was ridiculously good. The husband even said that the meatballs tasted like chicken nuggets. Pureed fish is a little weird, and I’m not going to lie, I’ve had “La Poisson” from the Little Mermaid stuck in my head since I made them, but y’all….try it. So good. And so clean.
- 3 slices whole grain sugar free bread, torn into pieces
- sea salt and black pepper, to taste
- 2 tilapia fillets, cut into chunks
- 1 egg white
- whole grain pasta, cooked
- container of organic baby spinach
- 2 cloves of garlic, minced
- Preheat oven to 350 degrees. Cover a cookie sheet with foil, slightly crumpled, and spray with non-stick spray (if you have kids or just like Despicable Me, I hope you read that in Gru’s accent. “Crowbar? Non stick spray?”).
- In a food processor, process bread, salt, and pepper until you get fine crumbs. Add tilapia and the egg white, and process until pasty. Roll into meatballs and bake for 25 minutes.
- Meanwhile, add a splash of high heat cooking oil to a large skillet. Add spinach, garlic, and about a cup of water. Saute until spinach is wilted.
- Serve pasta topped with spinach/garlic mixture, a dash of olive oil, meatballs, and sea salt and pepper. We added red pepper flakes and a tiny bit of paprika to ours.
Enjoy and Happy Friday!!!
I’ve never been a fan of adding fruit to non-fruity meals, but this surprised me with how good it was.
- brown rice (however many servings you need. I always make enough so at least half of my 1.988 friends on Facebook can have some. And its usually still hard when we eat it. Rice. )
- high heat cooking oil
- 8 oz of chickpeas (you can use canned, but, ya know. Gross. I make a huge batch in the slow cooker occasionally and freeze them in 2 cup increments, so I used one of those)
- sea salt
- cayenne pepper
- 2 bunches broccoli
- 4 cloves fresh garlic, sliced
- 1 T rice wine vinegar or apple cider vinegar
- 2-3 chicken breasts, cut into small chunks
- 1 zucchini, thinly sliced (I used a potato peeler and just peeled the whole thing into thin pieces)
- 1 T Tamari (this is a cleaner version of soy sauce. It tastes the same. If you can’t find it, use reduced sodium soy sauce)
- 1 t ground ginger
- 1 orange, peeled, and chopped into small chunks
- 2 green onions, sliced (I just cut them with scissors. Why do directions always say to chop those? Have you ever tried to chop green onions? It’s hard. They’re gooey. Just cut them.)
- Cook rice according to package directions, and not the way I do it.
- Heat a dash of oil in a skillet (medium high heat) and add chickpeas. Cook for a few minutes, stirring frequently, until slightly hardened. Transfer to a bowl, season with salt and cayenne and cover to keep warm.
- In a steamer basket, steam broccoli until done.
- In the same skillet, heat another dash of oil. Cook garlic slices until crisp, then transfer to a small bowl and add the rice wine vinegar. Set aside.
- Cook chicken in oil until done, then add zucchini, tamari, and ginger. Stir to coat, and cook until heated through or until you can smell it. Stir in broccoli, orange, onions, and vinegar mixture and heat through.
- Serve over rice with chickpeas as a side or over the top.
Note: While the tamari is lower sodium, you still need to drink plenty of water, especially if you are cleansing!
Batman is slightly addicted to mini muffins. I don’t know if it’s because they’re mini or because they are muffins, but the kid can tear through a box of the prepackaged ones like the superhero that he is. I’ve been trying to clean up his diet too, so he and I made these the other day and they were awesome. We are going to try a chocolate muffin recipe later this afternoon!
Pumpkin Protein Muffins
- 1/4 cup unsalted butter or coconut oil
- 1 cup brown sugar (I used a blend)
- 1/2 cup organic unsweetened applesauce
- 2 cups pure pumpkin puree (NOT pumpkin pie filling)
- 1 t cinnamon
- 1 t nutmeg
- 2 cups white whole wheat flour
- 1/2 cup vanilla AdvoCare Muscle Gain
- 1/4 cup flax seed
- 2 t baking soda
- Blend butter/coconut oil and brown sugar. Add applesauce, pumpkin, and spices. Mix well.
- Add dry ingredients, mix. Pour into greased muffin tins.
- Bake in preheated oven at 350 degrees for 10-12 minutes or until a toothpick inserted in the middle comes out mostly clean.