Monthly Archives: December 2016

This was so good and so easy!!!

Enjoy!!!

CHICKEN & SWEET POTATO STEW

Ingredients

6 bone-in chicken thighs, skin removed, trimmed of fat (I used Chicken Breast)
2 pounds sweet potatoes, peeled and cut into spears
½ pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or ½ teaspoon dried rosemary, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
1½ tablespoons white-wine vinegar
Directions

1
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Soooo if youre anything like me, I have a weakness for candied nuts!

Check out my healthier version of this treat!

Enjoy! xo Jen

5 ­Minute Candied Pecans
3 tbsp (40g) Truvia or Stevia
½ tsp ground cinnamon, or to taste
⅛ tsp salt
2 tsp water
1 cup (112g) pecan halves, left whole or chopped
1. Cut a large sheet of foil, and place it on the counter.
2. In a small bowl, stir together the Truvia, cinnamon, and salt. Mix in the water until all of the ingredients are
incorporated.
3. Add the pecans to a small pan, and cook over medium­high heat, stirring frequently, for 2­3 minutes. Reduce the heat to medium, and add the cinnamon mixture. Stir constantly with a spatula until the pecans are completely coated. Transfer the mixture to the prepared foil, and let the pecans cool completely to room temperature and the coating has hardened and turned crunchy.

On these snowy days my body is calling for Chicken Soup!

This is sooooooooooooooo good for the body and soul!

xo jen

Healthy Chicken Veggie Soup

Ingredients

Whole chicken or a few chicken legs or a few chicken breasts
3-4 ribs of celery
3-4 large carrots
2 medium onions
5-6 garlic cloves
1 package frozen spinach or 1 bag fresh
1 head broccoli or 1 bag frozen
1 package sliced fresh mushrooms (optional)
any other vegetables you have around and want to add
5-6 eggs, beaten in a bowl
turmeric
curry
oregano
basil
cayenne pepper
parsley
sea salt
pepper
garlic powder (optional)
Other herbs to taste (rosemary, thyme,etc.)
Instructions

Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces.
Add chopped celery, carrots, onions, garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs to the boiling water. I add 1-2 TBSP of each except cayenne, which I add about ½ tsp or to taste.
Boil until vegetables are cooked. add spinach, mushrooms and broccoli. While stirring, add beaten eggs slowly so that they distribute (it will look similar to egg drop soup). Boil 2 minutes until eggs cooked, remove from heat and serve.

Let’s face it- Its the holiday’s & everyone’s eating dessert everywhere you look- SO why not make your protein shake taste like a dessert and still be a clean and delicious choice!?

Apple Pie Protein Shake!!

1 cup unsweetened almond milk

1/2 apple (skin removed)

1 tsp ground cinnamon

1 Scoop Vanilla Protein Powder

1/2 cup ice

BLEND & ENJOYYYYY!

xoxo Liz