I am on the path of new ways to get good nutrition into my body without eating salads all the time. So when I came across this soup that contained clean ingredients I had to give it a try. The ginger gives it a nice kick while the carrot is sweet and the coconut is creamy. For lunch I just poured it into a coffee mug to warm through but for dinner I would serve grilled shrimp on top and a big spinach and almond salad. I hope you will give this a try. I will let you know if the Fam likes it later on.
So I have decided to make better choices for me and my family from all aspects. Trying to add more veggies with every meal, have veggie has a snack and include veggies in our desserts...yes. I know that it requires a little more planning and creativity but it is worth it.
Lets get to my newest creation of Banana Soft Serve...it is green but, Julia loves it.
3 Frozen bananas cut into slices
1 Big handful of spinach
almond milk or milk of choice
toppings of choice (2 chocolate chip cookies) chocolate syrup
1. Use a high powered food proceseor or blender to combine the Spinach and milk together first.
2. Put frozen bananas in with another splash of milk and let blend until smooth scrapping down sides every so often. Once the bananas are smoth its done. Fold in toppings
You do not have to add Spinach of course, so for your picky eaters leave it out. Use more than 1 fruit...top with granola in the morning for a breakfast change up.
So I now have started my own adventure of making Vanilla!! It turned out great. I had two taste testers and they said it went well with their recipes. So now it is offically on sale.
Small Bottle $9.00
Large Bottle $29.00
Shipping is available. Please message me for your order. A new batch will take me about 8 weeks to make.
When bad weather is ahead I get cooking....Today I have muffins in the oven and broccoli soup in the Slow Cooker. Tomorrow I will do the same. Sausage Egg Bake and Maybe another Soup. You can always use your grill to reheat soup in a pot of the lights go out. Have gallon bags of ice ready to go in coolers for emergencies!! Play Safe and Be smart in cooking ahead so you can play and still eat
Here is a good list to keep on hand
Dried Fruit & Jerky
paper plates with utensiles
fresh fruit and veggies( that can stay out)
just think about camping with a cooler and a large canvas bag with food
Hope this helpa
This is a easy fun dinner idea and a make ahead freezer dinner too. Here's how...
1 pizza crust in the tube
2 pounds of ground meat prepared with taco seasoning and water
After fixing the taco meat, place the pizza crust on a cookie sheet. I like to spread it out a bit. Then down the middle about 2 inches wide line taco meat and cheese on top. Cut slits every inch down both sides beside the meat then overlap them making a braid.
Bake in a 425 oven for 14 min until golden brown
You will have enough meat leftover for another pizza. Just pop in a container and have for another week.
This is a easy but tasy dessert...Enjoy
5 apples diced into bite size pieces then dipped into orange juice to prevent browning
4 Full Size Snicker Bars diced
8 oz Cool Whip thawed
Mix all together and serve with cinnamon pita chips
I had left over Pork Tenderloin from last night's dinner so today for lunch I needed a quick pick me up. So here is what I came up with... a little help from the store and fresh veggies
2 pack of creamy chicken Ramen noodles
1 packet of season
1 carrot cut into bite size pieces
2 cups of fresh broccoli
1 large hanful of spinach
left over Pork or chicken
Start boiling water for the noodles and cook according to package; 3 min. Add 1 packet of seasoning mix after you drain most of the liquid.
While you cook the noodles chip the carrot and add to skillet first with coconut oil or extra virgin olive oil. Then add broccoli with a pinch of salt and garlic powder for flavor. Add a little bit of water a cook on medium to low heat for about 4 min stirring occasionally. Then add a few dashes of Worcestershire sauce to the pan with your meat. I just tore mine into the pan. Once the meat is heated thru you can add the noodles into the skillet.
The girls really enjoy their noodle suprise bowls today. Hope you can use this to inspire your next lunch or even dinner.
have a great day
It's that time of year again with PUMPKIN everything. So I did the pie pumpkins in my slow cooker again while we slept. Here is what I did...
2 pie pumpkins
1/2 cup water
Wash the pumpkins to get the dirt off
place inside your cooker to fit then pour water on the bottom. Cook on low for 8 1/2 hours. Then cut in half and scoop of the seeds. In a separate bowl spoon out the meat of the PUMPKIN which is the puree. I always let it drain thru a fine mesh drainer and put in a container to freeze up to 6 months.