Kale Gnocchi

1 Box Potato Gnocchi ( I buy mine from Trader Joe's, Whole Foods, Sprouts. I just make sure I understand the ingredients).
1 Head of Broccoli cut
1 Zucchini Cut
1 Handful of Spinach
12 Raw Cashews for topping, need more for sauce
Couple dashes of EVOO
Food Processor, 2 pans, strainer

*For Dr. Fuhrman's Creamed Kale Sauce
2# raw Kale (I just did one bunch and added about 2-3 handfuls of spinach).
½ cup raw cashew nuts
½ cup soy milk ( I used my Almond milk)
2 tablespoons onion flakes
*I added a few dashes of Garlic pepper and nutmeg (Nutmeg should be added to any dark leafy green. It brings out the flavor).
Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10-20 minutes, until soft. Remove from steamer, drain and keep draining the excess water.
Add all ingredients to food processor and mix until creamy.

1. Place Broccoli, Zucchini and spinach in a sauce pan with a few dashes of EVOO. Just to soften and cook them
2. Cook Gnocchi as directed.
3. Drain Gnocchi
4. Combine Gnocchi, veggies and some of the Creamy Kale sauce. Stir all together and decide if you need more sauce or not.
5. I used a 1C measure to scoop out. I think I did 3 per person, because its not all Gnocchi, there is also the veggies.
6. I then added about 12 Raw Cashews on top.

Enjoy!

Butternut Squash/Cashew Crockpot Lasagna

1 Butternut Squash
10 Baby Carrots
2 Handfuls of Spinach
1C Raw unsalted Cashews
1/2C Unsweetened Vanilla Almond Milk
1 Zucchini
1.5 Bags of Mozz Veggie Cheese
2 Cans of Diced tomatoes with Italian Seasoning
1 Box Whole Wheat Lasagna Noodles
Food Processor and Crockpot
**I also added the leftover Dr. Fuhrman Kale Sauce (A whole bunch of Kale, steamed for about 20 minutes, 1/2 cup raw cashews, 1/2 cup plain soy milk--I used my almond, 2T onion flakes. I added a few dashes of garlic pepper and nutmeg. Put in food processor until creamy).

• Put the entire Butternut Squash in microwave for about 10 minutes. It will be hot when getting it out. Remove skin and seeds after you cut it in half, lengthwise. Then cut Butternut into pieces and place in food processor.
• Put Carrots in water and microwave them for about 10 minutes, when done, cut and put in food processor, no water.
• Add spinach, cashews and almond milk to food processor. Process until creamy. I left small chunks of Buttenut Squash.
• Cut Zucchini into pieces but don't add them to food processor.
• Spray Crockpot with non stick spray and add a little layer of Tomato and Italian seasoning to bottom.
• Add uncooked Whole Wheat Noodles, about 3 of them (I use a large 7qt crockpot). I just place them in sometimes broken, doesn't have to be perfect.
• Add a layer of the Butternut/veggie mixture
• Add a layer of Zucchini
• Add more tomatoes, not to much of the juice
• Add a layer of Veggie cheese.
• Repeat until you run out!

Cook on low for 2.5-3 hours.
I turn mine off and take lid off once done to let set and start cooling. Beware, it is very hot so be careful. Very yummy dish!
Enjoy!

Protein Pancake with sauteed cinnamon/apple with natural almond butter



For Pancake... This recipe makes about 3-4 pancakes. I used a 1/2C to measure, next time, I may use 1/3C to measure into pan.
1 C Hodgson Mill Insta-bake
Small handful of chopped pecans
1T Chia Seeds
1T Flaxseed
1T Wheat Germ
2t protein powder
1T Ezekiel 4:9 cereal
1/4C Egg whites
2T Unsweetened Apple Sauce
1/2C Unsweetened Vanilla Almond Milk
Mix all together and cook in pan just like regular pancake. I sprayed with non stick everytime I turned the pancakes!

Sauteed Cinnamon/Apple with natural Almond Butter
Depends on how much you want to make. For the one pictured, this is what I used...
1/4 of a apple, cut into pieces.
2t Almond Butter
Drop or two of EVOO
Few dashes of Cinnamon

In a pan, literally drop a drop or two of EVOO
Add apples into pan, cook a little bit. I like them a little hard, I hate warm apples.
Add a few dashes of cinnamon and stir.
Once the apples are coated with cinnamon, add the almond butter and stir around until apples are coated. Remove from heat and add to pancakes!
Enjoy!

Egg white Cups

I made these for a pre workout protein for my hubby...
I use egg whites, from the container.
1 muffin tray and nonstick spray.
Spray muffin tray
I put 2-1/4 cup of egg whites in each cup (equals 6T or 2 eggs, 50 calories in one cup).
I just added a little dash of salt and pepper to each.
40 minutes at 350 degrees.

**If you want to make a yummy breakfast, add veggies and cheese or veggie chesse. Make little eggwhite rellenos, super easy!
Enjoy!

Grape Tomato and Minced Garlic Muffin

Follow recipe for Hodgson Mill Insta-Bake Biscuits (I use Almond Milk)
-Mix in a few dashes of the following...Thyme, Oregano, Basil
-Cut up as many Grape tomatoes as you wish. I think I did about 10
-Mince with hand grater 2 cloves of garlic and mix into mixture.
-Spray a 12 cup cupcake pan with cooking spray and fill each cup with 1T (over flowing size, don't be shy) of the mixture. You'll have some left, so add where it may need.
-With finger or bottom of T-spoon, make sure mixture is even throughout the muffin area.
-I then cut up more Grape Tomatoes and place one in the center.
Enjoy!

**Today, I made these yummy muffins again and added avacado in it! Yummy!!**

Published with Blogger-droid v2.0.1

Crock pot Turkey and Veggie Spaghetti with grape tomato and minced garlic muffin

I was really in the mood for Spaghetti. I usually make mine from scratch but I used what I had and it turned out yummy!
1 package of 93/7 Ground Turkey. I believe it was the 1#.
1/4 White or yellow onion chopped
2 cloves of garlic chopped or minced
Few dashes of garlic pepper
2 handfuls of spinach
1 yellow squash
3-5 handfuls of broccoli slaw ( I have a big bag and needed to get rid of it, but I really liked it).
**Use whatever veggies you have or like, don't be afraid to try something!
1/4 C Diced Italian tomatoes (All I had. I just had a little left from night before. You can use a whole can).
1 Jar Classico Mushroom and Ripe Olive ( I always like to keep on hand a jar of sauce. I use Fooducate App and Classico is graded good but there are better ones).

Brown up the turkey, onion and garlic is a pan. Stir and break it up occasionally.
While that is browning, spray your crock pot with cooking spray. Cut yellow squash and place those and the tomatoes and sauce in crock pot, give it a stir.
Once turkey is mostly cooked, add to crock pot. I know mine didn't have much oil, so I just poured it into crock pot. If your meat has lot's of oil, then drain. Give it all a stir, put on low for 3 hours and it will be nom nom good!
**I served mine with a Hodgson Mill Insta-bake Muffin. See Bread**
Enjoy!

Published with Blogger-droid v2.0.1

Chicken, Lentil and Veggie Crock pot soup

Chicken, lentil, veggie soup
1 can healthy choice tomato soup (I had it and wanted to get rid of it. It has HFCS, so I will not buy it again).
2 cans diced tomatoes with Italian seasoning
2 cans low sodium chicken broth
5 stalks of celery cut
I used like 3 baby carrots, thats all I had.
1/4 of yellow onion, cut
About a cup of Lentils, I just grabbed with hand!
3 boneless/skinless chicken breast chopped into pieces.
1 bag frozen green beans.
 Put all in crockpot and cook on low for 7-8 hours
Makes a whole regular size crockpot full!
I ate it just how it was with avocado and some brown rice crackers- I have to have crunch! You could add pepper to taste.
Enjoy!

Published with Blogger-droid v2.0.1