Hearty Beef Stew

This recipe is delicious and super easy in the crock pot! It's great for a Sunday night easy meal or on a cold evening. It also keeps well all week for an easy weekday dinner.

Ingredients

2 lbs. beef stew meat
2 stalks celery, chopped
4 carrots, chopped, unpeeled
3 potatoes, chopped, unpeeled
2 cups beef broth (reduced sodium)
2 tbsp Worcheshire
1 tsp paprika
1/3 cup all purpose flour
1 tsp black pepper
1 tsp table salt
2 gloves garlic


Brown meat separately and place in crock pot. Dust meat with flour then add the rest of the ingredients and cook on low for 8 hours or high for 4 hours. Enjoy!

The best breakfast smoothie

Early in the a.m. I don't like to cook.... Primarily because I'm still asleep and might end up hurting myself ;) This smoothie is the best when on the go and need something nutritious to fill you up!!

Cookies and Cream PB smoothie

1 cup almond milk (milk of choice)
1 tbs natural peanut butter
1 scoop combat cookies and cream protein powder
1 medium banana (frozen)
Ice as needed (I usually end up using about 3 pieces)

Feel free to add spinach or other greens to get some veggie in early in the day :)

Namaste yummy yogis!

Chocolate Crinkle Cookies

With the holidays fast approaching, cookies are soon to start flying out of the oven! This is one of my favorite cookie recipes to give as a gift, or simply to share with family at home with a tall glass of milk! Happy Eating!

Ingredients

• 1/2 cup vegetable oil
• 4 ounces unsweetened baking chocolate, melted, cooled
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar

Directions

• In large bowl mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.                           
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.     
• Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
• Eat and Enjoy!

 

 

 

 

Gluten Free Veggie Soup

Here is a veggie recipe I made yesterday that is hearty and delicious! You will be full for hours! Try it with a dollop of sour cream and some sharp cheddar cheese sprinkled on top. Happy eating!

Veggie Soup

2 tbs unsalted butter
1 medium yellow onion, chopped
1 medium jalapeno, finely chopped
4 stalks celery, chopped
10 oz chopped carrots
1 15oz can white hominy, drained
1 15oz can diced tomatoes with green chilis
1 15oz can diced tomatoes, zesty chili style
3 small zucchinis, diced
5 cups fresh green beans, snapped to bite size pieces
6 cups fresh kale
4-5 cups water or broth
1 tbs cumin
3 tbs chili powder
1 tsp paprika
2 large bay leaves
salt & pepper to taste

optional:
cilantro
sour cream
cheddar cheese

Saute butter, onion, carrots, celery, and jalapenos over medium/high heat until tender. Add remaining ingredients. Simmer on low for about 3-4 hours. 

Freeze or refrigerate remaining soup.