Healthy Hot Chocolate

Superfood Haute Chocolate 
Serves 1

1 ½ cups milk of your choice or water
2 Tbsp. raw cacao powder
2 tsp. maca powder
1 Tbsp. coconut sugar
Pinch sea salt
Pinch cinnamon powder
Pinch cayenne pepper
Pinch ginger powder
Small piece vanilla bean, scraped (optional)

Boil water or warm milk on the stove and let cool slightly. If using raw nut milk, do not heat above 118°F.

Whisk in dry ingredients. Serve immediately with a cinnamon stick, if desired.

 Healthy and relieves stress!

Slow Cooker Chicken Enchilada Soup

Ingredients

2 tablespoons olive oil

1 large yellow onion, diced

1 small green or red bell pepper, diced

3 cloves garlic, minced

coarse salt and fresh black pepper

1 can (11 ounce) Ro-tel diced tomatoes & green chiles

5 cups low-sodium chicken broth

1 + 1/4 pounds boneless chicken breasts

2 cups corn

1 can black beans

2-3  tablespoons chili powder 

2-3  teaspoons ground cumin

1  teaspoon oregano (preferably Mexican), crushed between fingertips

1 + 1/2 cups shredded sharp cheddar cheese, plus more for serving

1 cup sour cream, plus more for serving

tortilla chips, for serving

sliced avocado, for serving, optional

Instructions

1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
3. Cook on high 3 - 4 hours. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.
4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

*Courtesy of:http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chicken-enchilada-soup/#Y58VHi2Dt8YrdX9A.99

Grilled Honey Butter Ham

Ingredients:

• 1 4-6 pound boneless ham (I bought a spiral cut Hillshire Farms and it was delicious!)
• 1/2 cup softened butter
• 1/2 cup honey
• 1/8 teaspoon powdered cloves
• 1/8 teaspoon cinnamon

 

Preparation:

Combine butter, honey, cinnamon, and cloves in a small bowl. Preheat grill for medium heat. Brush ham with butter mixture, place on grill, cover and allow to cook for 1 hour. Baste with additional butter mixture every 20 minutes during cooking process. Remove from heat and allow ham to rest fro 5-10 minutes before slicing.

Black-Eyed Peas and Rice

Ingredients:

4 cups fresh or frozen black-eyed peas

4 -5 slices bacon

1 large onion, chopped

1 stalk celery, diced

4 garlic cloves, minced

6 cups chicken broth

1/2 teaspoon salt

1/4 teaspoon ground black pepper

White rice for serving

 

Directions:

 

1. In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
2. Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
3. Lower heat to simmer; crumble bacon and add to peas.
4. Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).