Recipe: Oatmeal Chocolate Chip "Cookie Dough"

"Did she just say cookie dough?!?" Yes. Yes I did. Here's the thing... cookie dough and I go way back. Although my mom always warned me that I could get a stomach ache or worse from eating the raw cookie dough, she also happens to be pretty awesome (in more ways than one) and let me take that delicious risk. And my favorite cookie dough (or cookie) is probably Oatmeal Chocolate Chip. You guys know my story... I used to be pretty addicted to sugar and thankfully that's no longer the case. What I love about this recipe is the fact that I can enjoy that same treat I love, but without the raw egg, butter, gluten, or excessive refined sugar. I use almond butter and my P96 protein powder to add an extra dose of goodness to this sweet treat! I had a previous version of protein bites posted here to the blog, but I wasn't super happy with the drier texture of those. And since I plan to experiment with other flavors in the future, I felt that revamping this one was the best place to start! I'm much happier with the texture and flavor of these, and I'm hopeful you will be too!

 I also use the best raw honey, Hutton Honey!, that I get from my Uncle David. I highly encourage finding someone you know or someone local to get your honey from. It's a million times better than the stuff in a plastic bear. Anyways, here it is, my sweet treat go-to without all the guilt.

Instructions:

1.     Mix the dry ingredients together in a medium sized bowl.

2.    Add the wet ingredients to the bowl and use a wooden spoon or rubber spatula to mix. The mixture should evenly coat all the oats and be slightly sticky.

3.    Use a 1 oz. scoop to portion into individual servings.

4. Store in an airtight container in the fridge for up to 4 days.

Print this recipe here! 

Recipe: Chicken Tortilla Soup

A day late and a dollar short... that's a saying, right? For those of you who saw my post on my personal Facebook the other day, you know I promised to post this recipe yesterday. Better late then never though, right?!?!  I fell in love with Chicken Tortilla Soup in college. There was this adorable family owned Mexican Restaurant that was about halfway between our apartment and two of my classmates' and it served up a delicious bowl of Chicken Tortilla Soup. So I set out to recreate it at home and landed on this version. This soup always hits the spot and is so easy to throw together. It's so easy to meal prep in advance and also freezes wonderfully to serve later on. It can be made on the stove top, in the Crockpot or in the Instant Pot. Talk about simple and versatile! And!! Jason is starting to appreciate soup, ya'll! I know that seems silly to most, but I'm ecstatic!

Instructions:

1.     Place all ingredients in either a small/medium pot on the stove or in a small Crockpot. Stir to combine.

2.    If cooking on the stove, cover and let simmer for 45-60 minutes.

3.    If cooking in the Crockpot, set on low for 4-8 hours. **Because the chicken is already cooked, the time you allow the soup to cook for can vary based on your needs – all it’s doing is heating and building flavors.

4.    This recipe can also be made in the Instant Pot. Use the Soup or Manual Setting for 15 minutes.

5.    To serve, top with sliced avocado and fried tortilla strips. I like to use one small corn tortilla per bowl. Simply cut the tortilla into strips and pan fry in a skillet with a little avocado oil or coconut oil until crispy and browned. Drain and salt before serving.

**Soup can be stored in the fridge for up to 1 week or frozen for up to 3 months. To make vegan/vegetarian, omit chicken and substitute vegetable stock in place of chicken stock. 

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Meal Planning: October 2017

It's officially Fall, ya'll! I know fall is a favorite time of year for so many people, but I'm going to be honest here... I have mixed feelings about it. Sure, I love some of the same aspects all of you do - things like cooler temperatures, leaves changing, fall decorating, pumpkin patches and apple picking, sweatshirts or sweaters, apple cider and the occasional pumpkin spice items. Yes, I love soups and hearty crockpot meals that warm us from the inside out. However, I also have a sense of sadness as Fall creeps in because I know Winter is just around the corner. But this year, unlike most, I'm trying not to see it that way. I'm trying to focus finding the good in each and every day, enjoying the seasons for what they truly are. I've always thought Spring was such an exciting time because the trees and flowers come back to life, we shake off that cooped up stale feeling from being inside all winter, and we get to take a deep breath of fresh Spring air to fill our lungs. Much how I've viewed Fall as the precursor to Winter, I've always looked at Spring as just the beginning of all the great things to come over the summer. But who's to say wonderful and exciting new things can't begin at any moment? So that's what I'm going with this year. Embracing all the opportunities and moments of happiness the world has to offer, regardless of what the date on the calendar says. ❤

It's no secret that I haven't been on top of my meal planning game these past few months. Where on earth August and September vanished to, I'm still not certain. But not only is October here and my meal plan created, I've also already done the grocery shopping and prep work for this week too! So here's to hoping I have my act together this month and that maybe sharing this meal plan can make your life a little less hectic too!

Recipe: Italian Pasta Salad

It has been awhile since a new recipe has hit the blog, and I'm excited to bring you this one. It's one of my favorite potluck dishes and is perfect for summer gatherings. It's a great way to put those fresh garden goodies to use, and it can be made ahead of time. Not to mention, it's really a two-in-one recipe: you get both the homemade Italian Dressing recipe and the finished pasta salad recipe. I like to make double the amount of dressing listed, use half for the pasta salad and store half in a mason jar in the fridge for salads. You know, that whole "cook once, eat twice (or more)" theory I'm always talking about.

1. Bring a large pot of water to a boil and cook the pasta to al dente. Be sure not to overcook so the pasta doesn't become soggy once dressed.  
2. While the pasta cooks, small dice the cucumber, bell pepper, zucchini and red onion. Cut the black olives and cherry tomatoes in half lengthwise. Place all the chopped produce into a large bowl.
3. Measure out the ingredients for the dressing. I like to do this in a large glass measuring cup. Whisk to combine. If making extra to use as salad dressing, place the excess in a mason jar and store in the fridge. 
4. Once the pasta is done, drain it and add to the bowl of veggies. 
5. Pour the dressing over the pasta and veggies, then toss to coat. Enjoy right away or store covered in the refrigerator for up to 5 days.  

Print your copy here :)

Meal Planning: July 2017

It's already July!! Crazy, right?! If you were paying attention, you'll have noticed that I didn't post a meal plan for June. With us being gone half of the month on our trip to Italy, the remaining time was spent simply eating from the garden or freezer, with purchasing fresh produce and staples to compile meals from. It feels good to be back in the swing of things and posting a full month of meals! 

Another change you may have noticed by now is our shift toward more plant based eating. This topic in itself is worthy of an entire post, and that will be happening soon. But until then, I'll keep it short and sweet. We've found that plant based, nutrient dense, whole food serves us best. That isn't to say we won't be eating any meat or seafood any longer, those just aren't playing near the role that they used to in our diets. On this month's meal plan, you'll notice a lot of our favorites that I have featured on my Meal Prep Live sessions recently, such as stirfry and burrito bowls. We also are trying lots of new recipes this month and I'm excited to add new favorites to our list! Here's what we are planning for the month of July: 

                                     

You'll be seeing lots of these recipes added to the blog this month and I'll also be incorporating them into more live segments too. If you aren't following me on Facebook yet, click here to do so and you won't miss the latest action! Have a fabulous Fourth of July, everyone!