Recipes

Warm up with spicy Salsa Verde Chicken on a cold winter night!

2 pounds of organic chicken breasts

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chipotle chili powder (or more if you like it extra spicy)

1 chopped jalapeno (optional)

16 ounces of salsa verde (organic is best)

Combine all ingredients.  Instapot: cook on poulty setting for 25 minutes on high pressure.  Crockpot: cook on low for 8 hours or high for 4-5 hours.

Shred chicken with two forks and serve with lettuce wraps and guacamole!

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It’s fall and I’m loving all the nutritious, delicious seasonal foods!  Here two of my current faves!

Pumpkin Custard

13.5 ounce can full fat coconut milk
2 very ripe bananas
3 T almond butter
4 eggs
15 ounce can pumpkin purée (not pie filling)
cinnamon and/or pumpkin pie spice to taste
Dash of vanilla (leave out for Whole 30)
1/2 cup chopped pecans or other nuts (optional)

Combine all ingredients using a food processor, blender, or immersion blender, and pour into a 13×9 buttered baking dish. Top with nuts and bake at 350 for about 30 minutes. Serve warm or chilled, but chilled has more of a custard consistency (I prefer it cold).

Store in the fridge and enjoy for breakfast or dessert!

*This recipe was posted on the Restart page and originally came from the Louisiana Bride blog.

Apple Carrot Muffins

2 1/2 cups almond flour
4 eggs
2 T honey
1/2 t baking soda
1 t apple cider vinegar
1 cup shredded carrot
1/2 cup chopped apples
1/4 cup chopped walnuts

*makes 12 muffins

Mix all ingredients in a bowl and spoon into a muffin tin coated with butter or coconut oil. Bake at 350 for about 25-30 minutes.