1. In a small pot, over low heat, add the almond butter and honey, stirring until well-combined but are not hot (this should happen quickly).
2. Remove from heat and set aside.
3. In a large bowl, add the remaining ingredients.
4. Pour the warm almond butter mixture atop, stirring until well-incorporated.
5. In an 8x8 baking dish, greased with coconut oil, dump, pack and flatten the mixture using your hands.
6. Cover and refrigerate until firm (about an hour).
7. Slide into bars or squares.
NOTE: You could add 1 scoop of peanut butter bone broth powder
1. Saute the onion in butter in a large skillet over medium high heat until the onions are soft and translucent.
2. Add the squash and thyme; saute for 5-8 minutes, until the squash is fork-tender but not mushy. Add the baby kale and wild rice and stir to combine. Add the cream, milk or butter if the mixture needs a little moisture to help it get groovy together.
3. Add the apples last so they stay crispy. Add the cheese and stir a few times to get it melted into the ingredients.
1. Cook quinoa; (I cooked 1/2 cup raw but used about 1/2 of it cooked).
2. Saute sliced mushrooms in olive oil. I also put about 1/2 tbls of butter.
3. Added diced chicken just to warm
4. Add spinach and toss. Don't let the spinach get over cooked. Just enough to soften and warm.
5. Add quinoa
6. Salt and pepper to taste.
7. Top with Feta Cheese
So proud of myself. I got adventurous and had wonderful results. I enjoyed every bite.
1. Place all ingredients into mixer except for half cup shredded coconut.
2. Add essential oil
3. Mix until well combined.
4. Roll into balls and coat in the other half cup of shredded coconut.
5. Place in the refrigerator.
Great choice for a mid-day snack. The energizing ingredients in this recipe are tasty and full of health promoting benefits.
In a small saucepan, bring 3/4 cup water and a pinch of sea salt to a boil Stir couscous into the boiling water, cover with a lid and remove from heat. Let sit for about 5 minutes or until all the water is absorbed. Set aside and allow to cool, then fluff with a fork.
Cut the pre-cooked chicken into bite-size pieces.
Place lettuce in the bottom of salad bowl. Layer on chicken, cucumber, tomatoes and red onion. Top with 1/2 cup cooled couscous.
In a Mason jar with a lid, add dressing ingredients and shake until well-combined, about 15 seconds. Pour the vinaigrette over the salad. Add crumbled olives and feta and toss lightly. Serve at room temperature. Serve with toasted pita if desired.
Roast oats in large cookie sheet for 10 minutes @ 350 degrees (do 3 cups at a time)
Turn the oven down to 300 degrees
Mix the dry ingredients together then add the liquid ingredients
Bake approximately 1/2 of the mixture at a time in an ungreased cookie sheet, 15-20 minutes (this is the tricky part). I usually touch the mixture to be sure it's done but not burnt. In my own, it bakes for 15 minutes. I like the granola soft and chewy.