Summer Lovin

We are absolutely loving summer. We are at the pool, swim lessons, swim team practice, karate, and on the go all day everyday...so we need quick and easy meals and snacks to keep us on track.  I wish summer lasted 8 months.

2 min Paleo chocolate pudding

• .5 cup raw cacao powder
• 1.5 cups organic coconut cream (from a can)
•  6 tbs honey or raw maple syrup
• 2 tsp pure vanilla
• pinch of sea salt 

Wisk together over medium/ high heat until bubbly. Remove from heat and stir in sea salt and 2 and pure vanilla extract.  Refrigerate over night and perfect for the following day

Healthy Frozen Treats to help with Brain Health and Gut Health

• 2 scoops vanilla protein powder or 1 cup greek yogurt
• 2 scoops Fiberwise
• 2 cups frozen strawberries and raspberries
• probiotic 
• water

1.  Belnd togther
2. Add to popsicle molds or silicon muffin liners.  
3. Freeze and enjoy

 Chicken salad your kiddos will love

3 cups Cooked chicken
3/4 cup cottage cheese
1 tbs lemon juice
1 tsp honey
Garlic powder, salt, pepper, paprika taste
Blend all in food processor and refrigerate. Great on a sandwich, which crackers or with veggies!

 

Shrimp Pilaf Florentine

 Ingredients:

• 1 Tbs olive oil
• 1.5 cups uncooked orzo pasta
• 1 red bell pepper, chopped
• 2 cloves garlic, chopped
• 2 medium green onion, chopped 
• 2 tsp fresh dill weed, chopped
• 1 tsp grated lemon peel
• salt to taste
• 14 oz chicken broth
• 1 cup water
• 2-4 cups fresh spinach, chopped
• 8 ounces fresh cooked shrimp
• 1/4 cup grated parm cheese

Instructions

1. Heat oil and add garlic, bell pepper, onion and orzo.   Stir until vegetables are crisp.
2. Stir in in lemon peel, salt, broth and water.  Cover and simmer for 8-10 minutes.  
3. Stir in spinach and cooked shrimp.  Cooke for 2-3 minutes.  Sprinkle cheese on top and serve.

 Thai Pad See Ew (I have shared this recipe before but so worth sharing again.. so quick, easy and soooo yummy)

Ingredients

• 10 medium carrots, peeled
• 1 pound boneless, skinless chicken breasts
• 2 Tbs coconut oil
• 6 garlic cloves, minced
• 3 cups broccoli 
• 1/2 cup coconut aminos
• 6 eggs 

Instructions   

1.  Lay carrots on cutting board and use a vegetable peeler to create thin, wide ribbons.  Peel down to the core of the carrot then flip over and continue peeling
2. Slice chicken very thin on a diagonal.  Place the oil in a deep saute pan or wok over medium heat to warm.  Add the garlic and chicken and and stir-fry them for 5 minute, until the chicken is white on the outside.
3. Add the brocoli and coconut aminos and cook for 5 more minutes until the broccoli has softened.  Add the carrot noodles and stir-fry for another 5 minutes.
4. In a separate pan, crack the eggs into the pan and stir vigorously to scramble .. I like using a a little coconut milk so they aren't dry.  
5. Add scrambled eggs to stir fry and serve

(I love just like that, but I cooked rice noodles,according to the package, for my husband.  He put the stir fry on top of the noodles)