Caesar Salad Burgers

My husband had been traveling for quite some time (too long for me).  When he gets home from traveling the last thing he wants to do is go out and eat and so I wanted to make a nice homemade meal for him.  I always rack my brain on what to make and just decided on an American meal of burgers and fries.

 When I make my patties I usually tear pieces of tin foil and stack them up.  Makes it super easy to make in advance and store in stacks on a plate in the fridge!

These burgers were going in the caesar salad directions so I actually stuffed them with parmesan cheese!  Duh, why wouldn't you stuff your burgers?  =]

You can use any cheese you want but parm goes well with caesar.  I literally shaved it on the patty and then added another patty on top.  These patties were very very thin so they cooked a bit faster and more evenly.  However you can make your burgers as thick as you'd like.

When I get cooking and I am in a hurry I sometimes forget to take pictures of food while cooking.  So I didn't get the burgers on the grill ........ BUT..... here is the finished product!

YUM!

I also used the burgers the next day as LEFTOVERS!

Caesar salad topped with a patty, grilled onions and a side of pickles.  Super yummy.

Recipe:

patties:

2 lbs meat (I used 1/2 ground hamburger and 1/2 turkey)

1 TBSP Franks hot sauce

1 TBSP dried oregano

1 1/2 tsp seasoned salt

3/4 tsp pepper

2 TBSP worcestershire sauce 

Mix well.

salad:

1 head romaine cut into larger pieces

caesar dressing (I used Marzetti Simply dressed brand)

1. tear pieces of tin foil to put patties on

2. make very thin size patties about 4" big

3. fill with parmesan cheese and add a second patty

4. put on BBQ'er and cook till your likeness

5. set up condiments you like! and stack up burgers

6. My Burger stack had: burger, grilled onions, caesar salad, tomato, egg, bacon, pickle and a little mustard!  Bam

TIPS

1. add fries to oven before you do anything else!  That way they have time to cook.

2. if adding sautéed onions get those going after you get fries in.  Dice up 1-2 onions, get in a large skillet w/ some olive oil or butter, salt and pepper, and let cook for about 20-30 min on a low simmer.

PALEO: no bun, no cheese, use sweet potatoes as vessel here

GLUTEN FREE: gluten free buns

VEGETARIAN: use a meatless patty or a black bean patty (those are amazing!)

DAIRY FREE: no cheese, or dairy free friendly cheese

NUT FREE

Crack Sauce

This is how this sauc has been labeled by all that have tried it (except my sister!  and I quote: I just don't care for it.)  What the what?!  How do you not care for crack sauce?  She is cray cray I tell you!  Anyway, I found several caramel sauce recipes and decided on this one.  I have several different recipes and this is the one!  This sauce goes on EVERYTHING!  No joke.

Caramel Sauce (A.K.A crack sauce)

You want to put all ingredients into a pot and let boil.

After it boils for about 8 min or so it will look like this.  Color gets richer bronze and thicker.

This is how it looks when it is done!

You want the caramel to coat the spoon.  This lasts about 2 or so weeks in the fridge.  After a longer time it will start to crystalize in the fridge.  It warms up nice too!

Recipe:

1/4c butter

1/2c pure maple syrup

- Bring top 2 items to a boil (heat should be about med heat)

3/4c coconut milk (mostly the cream from the top)

pinch of salt

Add coconut milk and continue to boil for about 5-6 min.  Till mixture has reduced by about half and is thick enough to coat a spoon.  

After mixture is done, turn heat off, let cool for a few min then add 1/2-1 tsp vanilla.  (I use homemade and haven't posted it yet but I will!)

TIP * you want to use whole coconut milk and use all the heavy cream at the top and then some of the liquid if needed.  low fat coconut milk is fine too but you need to let the sauce reduce a bit longer about 8-9 min instead.

PALEO: Use paleo friendly butter

DAIRY FREE: use dairy free friendly butter

VEGAN: use dairy free friendly butter

VEGETARIAN

NUT FREE

GLUTEN FREE

Almond Cookies

I can't even express the love I have for these cookies!  I want them all the time.  This is what the pre mix looks like!  Can you guess the ingredients?  See the chocolate shavings stuff in the upper left corner?  That is this.  I recommend getting some.  It's great in so many recipes.

After mixing you get this........

Looks like a cookie dough!  Then you bake it and you get these glorious items........

And these.......

And then you get this........

I made these cookies one night.  My picky son had his friends all over and asked if they could have a cookie.  I said yes, but save me one.  They did just that.  =]  At least I know these are a hit with a bunch of teenagers!

Recipe:

Put all ingredients into one bowl and mix w/ a fork!

2c almond flour

1/2 tsp salt

1/2 tsp baking soda

5 TBSP melted coconut oil

1/4c honey

1 tsp vanilla

1 tsp either coconut or almond extract

1-2 TBSP water (always start w/ 1)

1/2c coconut flakes (fine)

2 TBSP decadent blend (or you can omit)

1/2c enjoy life chunky chips  (I prefer the chunky but only had the minis when I made these!)

Bake at 350 degrees for about 10-12 min.  As soon as these cookies are golden, you are golden to take them out!  Let cool on pan for 2 min at least then move to mouth ....... I mean cooling rack!  =]

Eat!  Enjoy!  Indulge!

Get creative with these.  Make them chocolate w/ some cacao powder, or whatever!  Just thought of another variation, but you will have to wait for that!  =]

Go get cooking!

PALEO

VEGAN

VEGETARIAN

DIARY FREE

GLUTEN FREE

Black Bean Salad

Dang, I've been making this salad forever!  Seriously forever.  It is so simple, easy to modify to your own liking, inexpensive, great to take to gatherings, need I go on.........

I kind of forgot about this salad, I haven't made it in over a year I bet.  Sometimes I only get through part of my cookbook, maybe one day I will have my own!  Or even better, several!  haha, wishful thinking.  =]

With this being called a Black Bean Salad ...... obviously the start of this salad is......... black beans.  I really love black beans but really several other types of beans would work well in this salad too.   Like, black eyed peas (is that technically a bean? hmmmmmm), navy bean, or even a kidney would work here too.  OMG, I do have a delish kidney bean salad too!  I will break that out soon.

The base of this salad here is 1 -15 oz can black beans drained, 1- 15 oz can of pineapple tidbits drained (I do like the tidbits best here, perfect size really).  On the bottom there you can see some quinoa, about 1- 1 1/2c pre cooked quinoa.

Next you gotta spend some time cutting your veggies!  You can use what you like.  These are the main veggies I use in this salad.  I always use, avocado, lime, tomato, red pepper, cucumber, green onion, cilantro (a must, and if you don't like cilantro, I'm sorry!  =]  Jk, there are other options for a substitution, no not parsley, don't add that).

See this handy pastry knife.  Get one, they are a kitchen must have!  Scoops up the veggies nicely to add to the bowl.

Ahhhhh, it's coming together!  Seasonings added on top!

final product!  Seriously a summer must have salad.

Recipe:

1 - 15 oz can rinsed and drained black beans

1 - 15 oz can of drained pineapple tidbits (it might be slightly larger in size)

1 red pepper (or any color you like)

about 1/2 c cut up green onions

2 celery stalks

1 small cucumber or about a little more than a 1c.

1/2c cilantro

1-2 tomatoes

1-2 avocados

1/2 - 1 jalapeño diced very small

1 - 1/2c precooked quinoa 

2-3 tsp apple cider vinegar ( I recommend apple but white would work too)

1 1/2 tsp cumin

1 1/2 tsp salt

3/4 tsp pepper

1- 2 limes zested and juiced

Adjust seasoning as needed to your liking.  After I mix it all up I will taste test and add more seasoning.  

1. dice all veggies about the same size.  As you can see from my photos, I like them all about the same size.  Easier to eat!

2. add all ingredients to bowl and mix well.

3. add seasoning last and adjust as needed.

4. eat immediately!  (I mean only if you want, otherwise cover and store and in fridge)

VEGETARIAN

GLUTEN FREE

NUT FREE

DAIRY FREE

VEGAN

PALEO: substitute beans for meat or more veggies.  I would add mushrooms, different varieties of mushrooms, bacon, more cucumber, zucchini.  Get creative.  

Get cooking!

Lemon Blueberry Cake

I really am not sure what to call this...... blueberry cake, or lemon blueberry blonde brownies..... that is too long of a name.  So I guess it's lemon blueberry cake.  It could even be a breakfast bar and it doubles as a dessert!

I was at the gym teaching and I was speaking to one of my members about non dairy, nut free, gluten free desserts.  She has a little neighbor friend who is allergic to nuts, diary and gluten...... poor thing.  It really does make things difficult when someone in your family has food allergies.  Anyway...... she had asked me to help her with some recipes so I sent her over my blonde brownies and she made them for her little neighbor and it was a hit.  So then we got talking about a new recipe and......BAM.... here is how the Lemon Blueberry cake was created!  I literally went home right after classes and made a test batch of these bad boys!  Then I made more and made more.  haha, I didn't eat them all I gave most away.  However I can eat a whole pan for sure!  =]

I didn't get a lot of pictures of this cake happening because it was too fast!  But here is the results and it is super delish!  Also it stems from my Blonde Brownie Recipe!  Yep!

So  you need to go to my Blond Brownie Recipe here

Receipt:

Then you add:
only 1 tsp vanilla + 1/4c juice of lemon
1 lemon zested
I would use white beans (unseasoned) instead of pinto

Omit:
cinnamon and nutmeg

After you blend in blender, spray pan, pour in mixture, then sprinkle on top 1c blueberries.  Then pop in oven!  Bake at 350 degrees for about 22-24 min.  You can top with the glaze or leave plain.  I did the glaze, duh! =]
Pour glaze on while cake is warm!

I did enjoy this cold!  So store if fridge if desired.

GLUTEN FREE
DIARY FREE
NUT FREE
VEGAN: without glaze
VEGETARIAN

Oatmeal Monster Cookies!

I haven't made these in forever but when I do I remember who much I love these!  They are so good and full of goodness.  These cookies are great because it makes a ton so you can take and share with other people.  You can also use all your tiny bits of baking items left in this recipe.  Like little bits of coconut, or any kind of chips you have, or nuts.

I didn't do a good job at taking photos of this recipe.

This is all you need to see anyway!  haha

See how amazing these look?  They are so good.  I promise.

Recipe:

3 eggs

1c brown sugar

3/4c honey

1 tsp salt

2 tsp vanilla

1 - 12 oz creamy peanut butter (or about 1 1/2c)

1/2c butter soft

2 tsp baking soda

4 1/2 c quick oats

1 scoop (1/4c) ground flax

1/2c flour (wheat) (or use your flour of choice!)

add ins:

1c raisins

1c chocolate chips (or more)

1/2 c white chips (or yogurt chips)

1/2c coconut flakes

1/2c pecan pieces

optional:

2 scoops vanilla protein

2-3 tbsp water

TIPS:

1. you can substitute brown sugar for 3/4c coconut sugar + 1/4c honey

2. you can change eggs for flax eggs

3. you can add any add ins you'd like!  I change them all the time.  If you use raisins, add them in boiling water for about 2 min, drain, chop up a little, then add.

1. in mixer add eggs, honey, sugar, butter, and cream for a few minutes till mixed and creamy.

2. then add peanut butter, vanilla, and salt.  Mix well again.

3. then add remaining ingredients.  and mix well.  

4. add your add ins.  You can change it up how you'd like.  If your mix seems dry you can add a little water, 1 tbsp at a time.  Otherwise it will look like any other cookie mix.

5. bake at 350 degrees for about 10-12 min max!  Do not over bake these they will dry out.  Your cookie should slightly be turning golden, then take out, let sit on cookie sheet for about 2-3 min before you move to cooling rack.  This is a must!

6. you can store cookies in freezer, or unused cookie mix in freezer too.  

7. I sometimes make these pretty big and other times I make them smaller about golf ball size.

PALEO: i haven't made these completely paleo yet but I am sure it's possible.  =}  You could use almond butter instead, you could also use cassava flour, change the brown sugar as mentioned in tips, and paleo friendly add ins.  

VEGETARIAN

VEGAN:  use flax eggs, and vegan friendly add ins.

DAIRY FREE

Blueberry waffles

You can make so many variations of pancakes and waffles.  Here is some blueberry waffles I made the other day.  My boys love waffles.  They also like different types of waffles, one likes chocolate chips in there, one likes blueberries, one likes plain......... I don't want to make several batches.

Here is what I do.  I make my mix, add to the waffle maker then add my mix ins right on top!  makes it easy to make different kinds of waffles.  Don't forget to hit it with some pray before you close the lid so it doesn't stick.  It will stick otherwise.

Waffle Recipe HERE  (I use my pancake recipe!)

Sometimes I thin the mix out a little bit more so the waffle gets a little bit more crispy.

I use setting between 5 and 6 on my waffle maker (warning pro) (I love it!)

PALEO:  use my banana pancake mix HERE
VEGETARIAN
DAIRY FREE: use water instead of milk
NUT FREE

BLT

This is a basic dish obviously.  Lots of people make this and it is very easy to make.  Although you can make many variations of a BLT.

Here is mine.....

Obviously a BLT starts with bread, some sort of vessel to hold the insides.  I grilled up 2 pieces of Eureka bread.  I don't always eat bread on my sandwiches sometimes I do lettuce wraps but I was hungry and had just taught a bunch of classes and workout and need some food! 

Some of the insides.....

Look at that BLT stack!  It was so good.  

Here ya go!  Enjoy......

Recipe:

you need

2 slices of bread

bacon

lettuce

tomato

I added to mine and of course there all kinds of variations to this so get creative.

avocado

apple slices

Do with this what you'd like!  Go get cooking....

PALEO:  You can use paleo friendly bread

VEGETARIAN:  use meat substitute bacon or no meat and add more veggies!  I'd add cucmber and sprouts too

VEGAN:  no meat and add more veggies

GLUTEN FREE:  use gluten friendly bread

DAIRY FREE

NUT FREE

Eggs w/ quinoa

What do you do with all those leftovers?  Put them in eggs!  We put a lot of leftovers in eggs and make many types of omelets (if that is what you want to call it) or maybe more of a scramble.  haha  You can put anything in eggs.

So we made our Coconut Chicken Salads and we don't always have chicken leftovers but I do some of the other toppings like quinoa.  I will eat it in other dishes but I will also eat the quinoa in eggs!

2 eggs
splash of milk (any kind)
1/4c quinoa
1 links of leftover chicken sausage
1 slice bacon
topped w/ avocado and some peach jalapeno jam

The jam is homemade so I'll have to make that post at another time!

PALEO
GLUTEN FREE
NUT FREE
DAIRY FREE
VEGETARIAN:  use meat substitute or no meat (a splash of liquid smoke would be great here)

Coconut Chicken Salads

I do love this meal!  As does my whole family, even my very picky son.  I love this dish and it is so fresh and easy.

I got this from my sister in law and then put my spin on it.  Why wouldn't I?  haha =]

There are a few steps so don't be overwhelmed by the photos!  I know you guys LOVE photos!

Making quinoa in advance would be better here for this dish.

(this is the finished product.  You just want to make it plain and keep in the fridge)

Here are some of the toppings I add to my salads.

Yum!

We need protein!

Look at that goodness!

What you need for the chicken.

Not the best pic, sorry.  But here is the dressing mix.  My homemade ranch and then add a BBQ sauce.

The final product!  Yum!

 The picture is so clear you can see the water spots on the plate!  haha  Oh dear.  Guess I better get better cleaning detergent.  (don't look)

Are you ready to make this?  Alright, let's go........

Recipe:

Green salad mix of your choice.

Toppings:

avocados

tomatoes

black beans

corn

cilantro

Quinoa:

pre-make the day before in a rice cooker.  Follow directions.

cilantro

coconut oil

onion

Chicken:

4-6 chicken breasts

coconut oil

coconut sugar

maple syrup

Dressing:

ranch dip

BBQ sauce

1.  Pre-cook quinoa the day before or even use leftovers.  =]

2.  Pre cut all veggies for toppings.  Of course use what you like.

3. Cook quinoa.  See below.

4. Cook chicken.  Simply turn on pan (I prefer a stainless steel pan over teflon) to high heat and add about 1/3c coconut oil.  Then add chicken.  Add a good amount of salt and pepper (this is the only real seasoning your chicken will get).  Let cook till brown.  When almost done add 1/3c coconut sugar and 1/4c maple syrup.  Let come to a boil for several min, then turn heat off and cover with a lid until ready to serve.  If your find you syrup burning turn heat down.

5.  Prepare salads.  

Cooking Quinoa:

1.  heat pan to medium heat and add 2 Tbsp coconut oil.  Then add half of diced onion and season with salt and pepper.  Let cook till soft then add pre-cooked quinoa and another pinch or two of salt and pepper, let cook for about 7 min.  It will pop!  =]  Then add cilantro and cook for another min or so.  

Dressing:

1.  Use Ranch dip mix or use your own ranch.  I use almost equal parts.  I start with a 1/2c of ranch dressing and then add about 1/4c or little more of any BBQ sauce of your choice.  Mix well and adjust ranch and BBQ until you enjoy the flavor of your dressing.  

TIP:  I have also made this dish with salmon and it is just as fabulous.  If you enjoy fish try it.  

PALEO:  don't use black beans or corn, and use paleo friendly ranch and BBQ sauce

VEGETARIAN:  don't use chicken, instead I would use firm tofu and mushrooms and still cook in the same coconut oil, sugar and syrup.  Pecans would be good in this as well.

NUT FREE

GLUTEN FREE

VEGAN:  don't use meat or dressing.  I also would use some firm tofu and mushrooms here with pecans in place of the meat.  

Blonde Brownies

I have a black bean recipe that I have been making for awhile and really worked on perfecting the recipe for several months baking batch after batch after batch.  And.......yes, I ate them all by myself!  I am not ashamed.  haha!  They were so good, and pretty darn healthy too if I do say so myself.  (Ok, I do not recommend making pans of the brownies and eating them all by yourself.)

No, I haven't posted the black bean brownie recipe yet but I will!  Don't worry.  I can't post everything at once.

 This what your blender will look like.  I like my Kitchenaid.  I did try another brand and it broke 3 times in 10 months so I was out on those.  You do need a powerful blender so if you don't have one get one!

I usually make a 8x8 pan or use a pie plate for this recipe but I was taking some to a few different peeps so I made muffins.  All was good in the hood!  haha.  Oh, sorry, that means it turned out.  =]

You then get these amazing little cups of awesomenss (yes, that is a word actually!) that you can't stop eating!

Recipe: 

1 can white beans or pinto beans drained and rinsed

1/3 c + 1 TBSP pure maple syrup

1/4 c melted coconut oil

2 TBSP unfiltered honey (soft not necessarily melted)

2 tsp vanilla (I use homemade)

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 scoops vanilla protein

1/4 c quick oats

1 tsp cinnamon

pinch of nutmeg

1 TBSP ground flax

Add all liquids to the blender first then add all other remaining ingredients.  Blend till smooth for about 3-4 min.  Scrap sides down if needed and blend again for another few seconds.

Bake at 350 degrees in pie plate, 8x8 pan, or muffins.  Spray pans first then add mixture.  Pie plate and 8x8 dish is about 21-24 min long baking time, muffins are about 14-16 min long.  All ovens are different so cooking time will vary.

TIP:  Spray your muffin cups before you fill!  This helps any mixture from sticking.  

I have used both types of beans and they are both amazing.  I do recommend getting the unseasoned white beans though!  Watch out for that.  Don't get the seasoned beans.

If your mixture has trouble blending add 1 tbsp of water at a time if needed.

For an amazing glaze:

In a medium sauce pan melt 3/4 stick butter (about 6 TBSP)

1 1/4 c powder sugar

2 tsp milk

Add only after you are done 1 tsp vanilla

Bring mixture to a boil for 1 min and then turn off.  Wait several min then add vanilla.

Top muffins or pan with as little or as much glaze as you want as soon as they come out of the oven!  This will let the glaze soak in right away.  I only use about half of this mixture of glaze so save the rest for another day.

PALEO: no sorry.  unless you are 80/20. =]

VEGAN: don't use glaze or use a vegan friendly galze

VEGETARIAN

DAIRY FREE: use diary free butter or ghee and you can use almond milk instead.

GLUTEN FREE
NUT FREE

Sweet Potato Dinner

I was really hungry one day and needed food!  Does that ever happen to you, where you are just so hungry you don't know what to make?  But, at the same time you want to be careful with what you decide to inhale.  This is me most of the time!  haha

I had a few ingredients laying around and I just decided to throw them into one dish to see what I got.

(I hate when my pics are turned the wrong way!)

I had 1 some veggies so I just used them all.

This is what I got.  It was simple but very tasty.

Recipe:

1 white sweet potato grated

1/2 sweet onion

8-10 mushrooms

1 red pepper

1 clove garlic

1. heat pan to med heat, drizzle with olive oil and add onion, pinch or two of salt and pepper.  The tip to good seasoned food is seasoning with salt and pepper as you go!  Let cook for about 5-7 min until soft.

2. Then add garlic and sweet potato, more salt and pepper.  Let cook for about 7-9 min

3. Then add red pepper and mushrooms, more pepper.  Give a pinch or two of seasoned salt here.

4. Let cook for several more min and then top with a handful of cilantro.  If you don't like cilantro don't use it.  I love it so I put it on just about everything.

PALEO: You could add any meat to this you wanted.

VEGETARIAN

VEGAN

GLUTEN FREE

DAIRY FREE

Meatballs

Meatballs seem to be one of those dishes like meatloaf.  It either is great or a flop, too dry, lacks seasoning.  I don't know if these are the perfect meatball but they are a runner up for the perfect meatball.  This is an easy recipe to knock out quick.

 I know because I just did it the other day.  I was teaching all day so that means I usually have 3 hours in the day (between classes) to get things done.  I knew I was making meatballs so my boys could have dinner that night while I taught and then lunch the next day, or even dinner again!  I pulled meat out of the freezer to have it ready to go.  After I taught morning classes I had to make a few quick stops, which turned into a lot longer than I though so when I got home to make meatballs I literally only had 45 min.  I got this.

Toss it all in a bowl, mix well!  Can you see what it's there?

I cook mine in a large skillet with some olive oil in a pan on medium (to very slightly high) heat.  I mean it...... don't you go to far on the high side, it won't be good.

Turn over!  I use tongs for this, it seems to be the best way to not break or disturb the meatball too much.  What....... you didn't know you can disturb meatballs?!  Uh....... you sure can, so if you are disturbing them, this could be why your's don't turn out.  I no yoking!  haha....... ok, maybe just a little.  By the way, this is a small batch for me.  The pan is usually FULL.  I was in a hurry!

I was pretty sure I captured the steam in this picture but maybe not.  Yep, these are right out of the pan, maybe a few minutes to cool down.  Put them right in an air tight container and in the frdige for my boys for dinner later.  I did not over cook these!  In fact I under cooked them just a bit, that way when they warm them up they are not dry.

Meatball sandwich!  This is what my boys will eat for lunch and dinner.  I don't always eat my meatball sandwiches on bread ......but when I do...... it is a big fat hoagie roll!

Recipe:

1 1/2 lbs ground meat  (I used half turkey/ half hamburger)

1/2 c almond flour

1/2c parmesan cheese

1 1/4 tsp salt

1 tsp pepper

3 garlic cloves crushed

1 small white onion chopped and sautéed

2 Tbsp fresh parsley (yes you need fresh, it changes the flavor if you use dry)

1/4c ground flax

2 Tbsp ketchup

1 egg

1. Sautée onion first in some olive oil.  Cook on med to low heat w/ a pinch of salt and pepper while you get the rest of the items ready.

2. Put all items in a bowl and then add onion and mix well.

3. Make into inch size (or just a bit bigger but not much).

4. Heat skillet to medium (to very slightly high) heat.  Drizzle with olive oil

5. Place all meatballs in pan.  Let cook on one side for about 8ish min.  Then use tongs to turn over.  If you feel your meatballs are cooking to fast, turn heat down.

6. serve or store in fridge.  You can even store in freezer!

7. To store in freezer first place meatballs on a cookie sheet and place in freezer for about 30 to an hour.  Then you can take them out and place them all in a ziplok bag without them sticking to each other!  

Spaghetti Sauce  I will say this though.  If you don't make your own..... I do recommend the brand Rao's.  It is AMAZING!  No joke.  It's expensive, about $9 a jar but if I am not making it myself it better be better than (or just as good as) mine!  See what I'm saying?  (you get me)

Serve on a roll, or however you'd like.  I like to eat mine over broccoli or even cauliflower, over course pasta works, zucchini noodles (that will have to be another post).  Get creative, change up the flavor if you'd like, this is just a simple base.   Enjoy, now go get cooking...... 

PALEO

GLUTEN FREE

DIARY FREE: use dairy free friendly cheese

VEGETARIAN: No!  But I am working on it.  Don't buy those vegetarian meatballs either, they are nasty.  I'll think of a version and share it.  =]

Mid Day Burner Juice

Here is another favorite juice recipe of mine.  Hope you enjoy.....

Recipe:

Mid day Burner juice:

1 beet

1/2 cucumber

3 celery stalks

4 carrots

1 orange (peeled)

1 cutie (skin on)

add your 1/2c pureed kale, recipe

2 tsp lemon juice

Ok...... I can't resist.  One more JUICE:

Green Juice:

3 collard green leaves (large)

1/2 romain heart head of lettuce 

2 oranges (peeled, leave one small strip of peel)

1/2 cucumber

3 large carrots

add 1/2c or more of pureed Kale

2 tsp lemon juice

Enjoy, go get juicing.........

More Pancakes

I am just trying to let you know that most recipes are versatile.  Here are is the same pancake recipe I posted before and made a different way.

Come on, you know you want these!

All I did was add vanilla bean, lemon, and blueberries!  Topped with raspberry syrup same as the strawberry syrup, recipe here just switch out strawberries for raspberries.  It's just that simple!  Make a pancake buffet with different items to go in and on top.  Fun for the kids.  Enjoy, go get flippin'.....