Crockpot Fajitas

1 large onion - cut into strips
1 green pepper - cut into strips
1 red pepper - cut into strips
1 yellow pepper - cut into strips
3/4 tsp salt
1-2 cans of mild chilies
2 can beans (black or pinto) - rinsed and drained
2 all natural chicken breasts cut into strips
2 TBSP lime juice
2 TBSP Olive Oil

Combine all ingredients in a crock pot. Cook on low to medium heat for 3 hours.

Place fajitas in warm tortillas and enjoy with a nice salad!

Peanut Butter Banana Tortilla Wedges

4 whole wheat tortillas
¼ cup natural peanut butter (or almond butter)
¼ cup soy milk
1 medium-large banana
¼ tsp. cinnamon
1 tsp. coconut oil

Mash banana on plate. Add peanut butter, soy milk, and cinnamon. Mix well.

Place peanut butter mixture on top of a tortilla. Place another tortilla on top – sandwiching the peanut butter mixture in-between the two tortillas.

Heat coconut oil on large skillet. Cook peanut butter filled tortillas until both sides are lightly browned.

Remove and cut into small triangles. Enjoy!

Yummy Snowman Food

I am starting to learn that getting my toddler to eat is not necessarily about what it is I am trying to feed him... it is all about the presentation of the food.

My toddler loves to play in the snow and talk about snowman... so, when I introduced Snowman food, he was more than excited to eat it!



Snowman Food

1 banana - cut into circle (like seen above)
apple - cut into triangle for the hat
raisins (for the eyes)
dried cranberries (for the mouth)
opt. pecans for boots/arms
peanuts

Assemble your snowmen on skewers.
Have fun, and be creative on what you use to decorate your snowmen.

Race Car Pancakes

¾ cup coconut milk - or soy milk... coconut milk makes these pancakes fluffy!
1 cup soy milk
1 apple – cut into large chunks
1 ¼ TBSP baking powder
1 tsp. vanilla
1 ½ tsp. cinnamon
1 TBSP peanut butter
2 cups wheat flour (I use hard white winter wheat)
2 TBSP coconut oil
1 TBSP agave nectar

Add coconut milk, soy milk, and apples to vita mix. Once apples are finely chopped, add baking powder, vanilla, cinnamon, coconut oil, agave nectar, and peanut butter. Blend on variable six for 30 seconds. A regular blender will work as well, or feel free to make this dish in a mixing bowl.

Add wheat. Blend on variable six until smooth – this usually takes no longer than two minutes.

Oil a large skillet with coconut oil, and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet. Cook until pancakes are lightly browned.

Serve with agave nectar.

Angie’s Signature Pan Thai Recipe

Angie’s Signature Pan Thai Recipe

2 TBSP coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
¼ cup dried cilantro

2 TBSP agave nectar
2 TBSP lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ TBSP peanut butter

½ cup peanuts
1 pkg. whole wheat noodles


Cook noodles according to directions on package.

Meanwhile - heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and peanut butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes. Add peanuts.

Serve vegetable mixture over noodles. Enjoy!

Carrot, Pumpkin, and Apple Breakfast Muffins

Carrot Raisin Muffins

½ cup raisins
1 ½ cups wheat flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ cup turbinado (or unprocessed sugar)
½ tsp. salt
1 cup soy milk
¼ cup coconut oil
1 tsp. vanilla extract
2 cups grated carrots


Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and vanilla extract. Mix well. Add carrots and raisins.

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.


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Pumpkin Muffins

1 ¾ cups wheat flour
1 tbsp. baking powder
1 ¼ cup turbinado (or unprocessed sugar)
¼ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
¼ tsp. all spice
1/8 tsp. ground cloves
1 cup pureed pumpkin
½ cup soy milk
½ cup coconut oil
2 tbsp. molasses

Mix dry ingredients in a bowl. Slowly add milk, coconut oil, and molasses. Mix well. Add pumpkin, and carob chips (opt.).

Preheat oven to 400 degrees. Bake for 18 - 22 minutes.


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Apple Pie Crumb Cake Muffins

For Muffins:

1 ½ cups wheat flour
¼ cup + 2 tbsp. turbinado (or unprocessed sugar)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. allspice
1/8 tsp. cloves
¼ tsp. salt
¾ cup apple cider
1/3 cup coconut oil
1 tsp. vanilla extract
1 cup grated apple

For topping:

1/4 cup wheat
¼ cup sucanat
½ tsp. cinnamon
¼ tsp. all spice
Pinch of salt
3 tbsp. coconut oil

Mix dry ingredients in a bowl. Slowly add apple cider, coconut oil, and vanilla extract. Mix well. Add apples. Mix well.

Mix crumb toppings in a separate bowl. Sprinkle on muffins prior to baking.

Preheat oven to 375 degrees. Bake for 22 minutes.

Berry Apple Skillet Cobbler

4 large sweet apples – chopped
2 tbsp. coconut oil
2 cups fresh or frozen berries (strawberries, blueberries,
cranberries, mulberries, raspberries, etc.)
1 tbsp. agave nectar
1 tsp. cinnamon
1 cup oats - or granola
Almonds (opt)

Heat coconut oil. Add apples – cook until tender. Add berries, agave nectar, and cinnamon.

Cook until berries are ready to “burst”.

Add oats and almonds

Bake until ready to “crumble”.

Soup Bar

Base Soup Mixture:

1 TBSP Oil
1 clove Garlic
2 cups Onions (diced)
3 TBSP Flour
1- 6 oz. can Tomato Paste
4 -14 oz. cans Vegetable Broth
2 TBSP Vinegar
1 TBSP Worcestershire Sauce
1 1/2 tsp Salt
1/4 tsp Pepper
1 dash Oregano

Saute oil, garlic, and onions until translucent. Add tomato paste, broth, flour – bring to a low boil. Add vinegar, Worcestershire sauce, salt, pepper, and oregano. Boil on low for 10 – 20 minutes.


Soup Toppings: - add when soup is hot!

Garbanzo beans
Fresh tomatoes, chopped
Sliced mushrooms
Chopped green pepper (or red)
Grated carrots, fresh
Onions (green, red or yellow)
Corn
Beans (black, kidney, etc.)

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes - cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

Melt coconut oil in a large pan. Add potatoes, onion, and seasonings. Cook on medium heat until potatoes are soft.

Or - bake potatoes in oven at 350 for an hour. Once potatoes have cooled, toss in a skillet with oil and spices. Cook until wedges are crisps. Great way to use left-over potatoes!

Peanut Butter Granola Cereal

5 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup flax seed
1 cup wheat germ
1/2 cup coconut oil
1 cup honey
1 cup peanut butter
1 cup raisins
1 cup dried cranberries

Directions:
Preheat the oven to 325 degrees
In a large bowl, mix dry ingredients.
Spread dry ingredients out on two large cookie sheets.
Heat coconut oil and honey on medium heat until smooth.
Evenly pour honey mixture over the dry ingredients.

Bake for 20 minutes until oats and nuts are toasted. Let stand until cool. Store in an airtight container at room temperature.