Egg and veggie quiche cups to GO!

 These. Are. Supremely. SIMPLE.
Preheat oven to 375 degrees

My ingredients: (You can vary as I will with different veggie combos)

12 fresh farm eggs

1 c chopped organic green pepper

1 whole red onion- chopped finely

1/2 c chopped sun dried tomatoes

1-2 tbsp (I prefer 2) coconut oil (this MAKES them- coconut oil TRANSFORMS eggs and mostly everything, and is a great fat to enhance the protein)

Optional: Add 3-5 drops of hot sauce into ingredients before baking.

Salt and pepper (I like garlic salt best)

Line muffin tins with parchment paper, Or simply use a nonstick spray or muffin liner. Fill each cup 3/4 full. This should make a full 12 quiches exactly. Bake for 10-20 minutes until toothpick comes out clean.

Store in a mason jar! 😉 You can also freeze these and reheat in a toaster oven. (We don’t talk about microwaves here. Radiating your food is NOT healthy. Buy a toaster oven)

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Flourless Ooey gooey double chocolate PB muffins

Recipe courtesy of cleanfoodcrush.com

Makes 12 regular muffins, 18 “smaller” muffins

Preheat oven to 350 degrees

Ingredients:

2 large beaten eggs room temperature

1 can of organic pumpkin

2 cups peanut butter or almond butter

1/2 c pure maple syrup

6 tbsp unsweetened cacao powder

2 tsp baking soda

2 tsp vanilla extract

1/2-3/4 c dark Choc chips (I use Ghiaardelli’s)

Place baking cups in muffin tins or line with parchment paper. (I ❤️parchment paper:)

Stir all ingredients together well til moist. Add chocolate chips last.

Fill cups 3/4 way. A full ice cream scoop is the perfect size. 👌🏼

Bake at 350 for 25 minutes- watch them- til toothpick comes out clean. These are VERY moist if not over baked.

SO clean it’s sick 😜! NO guilt.

*If inflammation issues are a challenge for you, I’d suggest using any nut butter other than peanut. Almond and sunflower seed butter are GREAT alternatives.

Par-Tay Peach Cups

  

 Par-Tay Peach cups for my birthday! 

It’s peach season. 🍑 Especially in Georgia. Often I wish I lived there. But I don’t 😁 Ever take a pic and look at it after you’ve eaten what was in the pic and WISH u could take it again with ONE added thing? These need walnuts and I forgot 😁 

SUPER SIMPLE- dinner in 5 minutes! 

————————————————-

🎉2 chicken breast- grilled and diced

🎉3 peaches, sliced in half and grilled slightly

🎉chopped walnuts 

Mix diced chicken breast with 2-3 tbsp yogurt “mayo,” walnuts, and place on top of grilled peaches. 

Yogurt “mayo” that’s not mayo:

🎉20 oz Greek yogurt

🎉3 tbsp white vinegar OR 2 tbsp apple cider vinegar and 1 tbsp white vinegar

🎉10 drops of liquid stevia (to your desires taste of sweetness)

🎉2 tbsp Dijon or German mustard (I used German)

🎉1/4 tsp salt

Enjoy ur peaches and protein! 
  

BEST classic hummus EVER

  
This is hands down the creamiest best tasting hummus I’ve made. But before I go on, I didn’t want to use this pic, but LOOK 👀 at that pepper in the front !?!? 

Do you see what I see? Ha! frickin CUTE little face! 

Ok- so I added to my Vitamix (or you can use a food processor) 

1 can of chickpeas 

1/4 c water

1/4 c olive oil

1/4 c organic tahini

3 tbsp lemon juice (fresh!)

3/4 tsp seal salt (pink Himalayan is best)

1/2 tsp cumin

1 whole garlic clove 

Process until smooth. Store in a mason jar. I ALWAYS double this recipe as its a staple for our food prep week, every week! Super easy to have as quick meals with pre sliced veggies, wraps and salads. 

Clean chicken zoodle soup: Gluten free

 Wow. We had this for dinner tonight and it was SCRUMPTIOUS! All veggies are chopped using a chop wizard, and the zucchini is spiralized.

Ingredients : 8-10 c chicken broth.  2 c carrots, 1 1/2 c onion. 2 c celery. 3 garlic cloves. 2 zucchini (spiralized). 3 c chopped chicken breast or thigh. 4 Roma tomatoes, chopped.  Fresh parsley. Salt. Garlic salt. Pepper.

I added to my Vitamix:

2 c chicken broth

2 carrots

2 celery sticks

1/2 c onion

1 tomato

3 garlic cloves

Purée together on high until warm. (Makes an “orange” broth. It will be frothy. It’s okay- it will disappear.

Combine puréed mixture into a soup pot and add 8 cups of chicken broth, 1 1/2 c carrots, 1 1/2 c celery, and 1 c chopped onion, remaining tomatoes with 3 cups chopped or shredded chicken (Use baked or grilled breast, thighs, whatever your preference is. For this I used a chicken I had baked, then boiled the rest for soup base.) Bring to boil and simmer on low until veggies are soft.

 I like my soups chunky and my veggies not overcooked!

Add a tsp of Himalayan sea salt, several grinds of a garlic salt mill and pepper to taste. I like to add some fresh parsley and the spiralized zucchini last so that it cooks only to just soft. And serve. Leftovers: store in a mason jar for freshness throughout the week.

How to wash fruits and veggies – the proper way of course ! 😜

Food prep is KEY! Here’s what we are up to today! PREPPING! The one simple key to beginning food prep begins with this: As SOON as you get home from the grocery store, before your items even hit your refrigerator, take a couple metal cookie sheets out and begin dicing up fruits and veggies and place them in none other than a mason jar. Why jars? I’ll post on that also but please view my video on getting started here “Food Prep 101: Getting started”  Mason jars are essential to SAVING MONEY ON YOUR GROCERY BILL. Why? They preserve the food so much longer!  It’s insane, you won’t ever stop once you start. Just trust me, go buy some various sizes and start using them. Oh, and hey moms and dads,  grammas and gramps, aunts and uncles, I’ve been using them for YEARS with small children. I can count one hand how many times we’ve broken a jar. And hey, that’s life! Be a daredevil and just USE THE JARS! 😉    Whoops, I almost forgot to tell you how to properly wash the veggies: Just soak for about 15-20 minutes in cool water with 1/8-1/2 c of white vinegar to clean. Rinse, slice and dice, and place in JARS!    xo! Dori

 

Strawberry lemonade – made from the Master cleanse tonic

  
For those hot days!! 🍓🍋Here in NC that’s like, every day. We made this last night and it’s totally kid approved. Moms, juice has ZERO nutrients, we don’t buy it. But, whole food STRAWBERRY LEMONADE? YES please! This recipe was actually adapted from the master lemon cleanse tonic. ZERO processed sugar, massively cleansing to the liver and kidneys, it’s health benefits are insane! AND. It’s down right delicious. The only color you need is real fruit color! (Just say no to artificial colors, they are toxic crap.) And drink 8 oz of this a day and kidney stones be gone 🙂 Yes, really. 

Go. Make. This. Today. Ur welcome. ———————————————😎

Family size: 

Half gallon of filtered water

3/4 c maple syrup

1 cup real juiced lemons

2 cups of strawberries (stems on) 

Tossed it all in my #Vitamix and done. (Add ice and less water and make this a kid slushy. Or adult slushy 😁 (These is a great mixture to put into freezer pops too😎!)

  

Grilled Apples with Nut Butter and more nuts

  
I JUST- can’t NOT post these TONIGHT. 

I made them for dessert tonight and they are 🙌🏽 …incredible. Super clean treat full of protein and goodness, takes less than 5 MINUTES to make! Pull out your Forman grill or fire up the outside one for just a few. ——————————————–🍎 

I thickly sliced 2 apples 

Grill them to just slightly soft (or however you like them)

Place them on a plate and drizzle Almond butter (or other nut butter), real maple syrup and sprinkle with chopped almonds and walnuts. 

To make them more decadent add unsweetened coconut, dark chocolate chips, and hemp hearts. I already want more. 😬 

  

Roasted Broccoli – GAME CHANGER for this veggie!

  
Oven roasting broccoli is game changer for this veggie- I PROMISE! You can:

 1. Food prep and roast this ahead of time and store in a Mason jar to:

2. Add to a skillet meal throughout the week or just add to some coconut oil to reheat in a pan and…

3. Make meals in a jar with it! YES. Nom Nom 

My kids (yes KIDS) ate TWO whole frozen bags of this tonight. #really 🙌🏽👊🏼 Shake and coat with a couple tsp of olive oil. Sprinkle on some salt and pepper. Roast at 400 for 25-35 minutes! That’s IT. Do it. 👍🏼 

Good Morning Smoothie!

  
It’s a “Good Morning Smoothie” here in NC! I added to my Vitamix: 

1 Cup Coconut water 

Half Orange (or one Clementine)

Quarter Apple🍏

Wedge Pineapple🍍

2 cups of Spinach

1 cup of Kale (or for those that follow me “ONE gReeN ice cube ;)”

4 Pitted Dates

1 tbsp organic coconut oil 

1 tbsp chia seed

1 tbsp hemp hearts

Sliver of organic lemon🍋

2 Cups Ice 

(for those in our MetamorphU coaching program, balance this smoothie with TWO tbsp of our “Smoothie booster.” )

*Healthy eating tip: Fruit is GOOD for you. It’s best to balance the glycemic index and load of fruit in a smoothie by adding a fat and protein (in this case–>coconut oil, chia and hemp) 😘