Ingredients: 1 box Chex 1/2-1 cup Earth Balance Vegan Buttery Sticks -yeah-that’s a thing… this is 2 sticks. I usually start with 1/2 cup (which is one stick) and add more as it cooks if I feel like it’s too dry. Spicy Taco Seasoning Mix (see below) Directions: 1. Preheat oven to 250. 2. Heat … Continue reading
First of all, pardon the picture! I couldn’t hold back-this smoothie was too delicious! Ingredients: 1 cup frozen sweet potatoes 2 cups loose spinach 1 cup almond milk 2 drops stevia (opt) 1 tbs cacao powder 1/2 tbs cinnamon 1/2 tbs ground ginger 1 tbs hemp protein powder Mix together in a blender and yums … Continue reading
This is an easy way to dress up an otherwise plain breakfast! We had a bunch of extra prosciutto after the holidays and have been trying all sorts of recipes. This one was a hit! It was just the two of us, so double for the full 12! Ingredients 6 eggs Enough prosciutto to line … Continue reading
Ingredients: 4 adobo peppers Olive oil 1 medium onion 4 cloves garlic 1 chopped carrot 1 rib celery, chopped 1 can pinto beans 4 cups water-vary to desired thickness Vegebase soup base (or other bouillon to taste) 1 zucchini, seeds removed, chopped in big pieces Chicken-precooked and diced, approx 1 breast 1. Cut adobo pepper … Continue reading
Ingredients: 1/2 onion 2 zucchini 2 carrots 4 cloves garlic Goat cheese 1 package De Bolle lasagna-gluten free, no boil 1 jar pasta sauce 1. Preheat oven to 350. 2. Chop vegetables in chunks and place in vitamin or food processor to mince. 3. Line pan with one layer of noodles. 4. Add minced veggies, … Continue reading
Add one egg per space. Add in vegetables, sausage, or whatever else sounds tasty! I added Siracha. Cook on 350 for 15 minutes and let cool. Place in a plastic bag and microwave for a breakfast treat!