Kristen's Chicken Enchilada Soup

2 lb of chicken breasts
2 cups of water
1 (14 oz) can of chicken broth
1 (14oz) can of beef broth
1 can tomatoes cut cup
1/2 cup onion chopped up
1/4 cup chopped green pepper
1 cup corn (frozen or canned)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground black pepper
tortilla chips
shredded cheese
1 avocado, peeled and cut into chunks
snipped cilantro


Cut Chicken into 1 inch cubes; set aside
In a large saucepan combine water, beef broth, chicken broth, undrained tomatoes, onion, green pepper. Bring to boil.
Add chicken; reduce heat. Cover and simmer for 10 minutes.
Add corn, chili powder, cumin, and pepper. Simmer covered for 10 minutes more.
To serve, place crushed tortilla chips into each bowl. Ladle soup over tortilla chips. Sprinkle with cheese, avocado cilantro, if desired.

Creamy Chia Seed Pudding

Ingredients

1 C almond, coconut or rice milk

1 C plain Greek yogurt

2 Tbsp pure maple syrup, or honey

1 tsp vanilla

⅛ tsp salt

¼ C chia seeds

Fruit, fresh or frozen (I love berries, bananas, pineapple or mango in it)

Almonds or granola for topping

 

 

Preparation

1. Mix milk, yogurt, sweetener, vanilla and salt until just blended.
2. Whisk in the chia seeds.
3. Let stand for 30 minutes. Stir to distribute the seeds. Cover and refrigerate overnight.
4. In the morning top with fruit, almonds, etc. and serve.  You can even drizzle more honey or maple syrup on individual servings if you want it a little sweeter.

Kerri's note:  I used vanilla flavored Greek yogurt - I just thought plain would be too bitter, even with the honey.  It was good!

Cilantro Rice

Rice
Fresh lime juice
Cilantro
Canola oil
Sugar
Butter
Salt and pepper

Cook rice.  Mix with remaining ingredients and serve.  This is delicious!

Pulled Pork Enchiladas

Put pork in the slow cooker on low for about 7 hours with a can of enchilada sauce (spiciness to your preference), pull out pork with a slotted spoon and shred with a cake mixer for fast shredding, heat up tortillas and fill with meat and a little bit of juice (you can add rice, beans, onions, etc to your liking), roll burrito and place on oven safe dish, add more juice and shredded cheese, bake until melted, add more juice if desired. Serve with Rice, beans, chips, salsa. Enjoy!

Lavendar Lemonade

Ingredients:

• 6 cups water
• ½ cup light-colored honey
• ⅓ cup dried lavender
• 1 cup fresh lemon juice, strained

Instructions:

1. Bring water and honey to a boil in a large pot over medium-high heat.
2. Gently crush the lavender in a mortar and pestle or in a bowl with a meat tenderizer. Add the crushed lavender to the pot then remove it from the heat.
3. Cover, refrigerate, and steep for 2 hours.
4. Strain the liquid through a fine mesh sieve. Stir in the lemon juice and serve over ice.

Cherry Chocolate Avocado Pudding

Ingredients:
1 ripe avocado, pitted
3/4 cup frozen cherries
2 Tablespoons cocoa powder
3 Tablespoons almond milk, or water
splash of vanilla extract
pinch of sea salt
 1 T. maple syrup
 

Directions:
Throw all ingredients into a mini food processor and blend, occasionally scraping down the sides, until smooth and creamy!


*Courtesy of:  http://detoxinista.com/2010/08/the-best-kinda-workout-buddy/

Creamy Cauliflower Alfredo Sauce

Ingredients:
1 teaspoon coconut oil, or butter
2 cloves garlic, minced
12 ounces cauliflower florets
1 cup water
1/2 teaspoon fine Himalayan salt, or more to taste
black pepper, to taste


Directions:
Saute the minced garlic in the coconut oil or butter in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add the 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft.
Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Always be careful when blending hot liquids– the steam pressure can blow the lid off your blender!) Season with additional salt and pepper, if desired, and serve hot.


*Courtesy of:  http://detoxinista.com/2013/05/creamy-cauliflower-alfredo-dairy-free-nut-free/