MISTLETOE MARGARITAS

By time Christmas rolls around this mama needs a good, stiff margarita! I mean who doesn’t after all the holiday bustle?! Last Christmas we (and I say we because my husband is the bartender, I just make the drinks look pretty) made this, and it was a hit, so they’ll definitely be on the drink menu again. It really is a drink you could make year round minus the greens and berries. It’s also fun to make one of these while the kids are asleep and you’re wrapping presents! Just an idea.πŸ˜‰

Here is what you need: (1 serving)

β€’ course salt for the rim

β€’ 1 1/2 oz tequila

β€’ 1/4 oz grand marnier

β€’ 1 oz of white cranberry juice

β€’ 1 oz fresh lime juice

β€’ 1/2 oz simple syrup

Here is what you do:

β€’ Rim a rocks glass with lime juice, dip it into salt and fill with ice cubes. Fill the cocktail shaker with ice cubes and add all ingredients. Shake strong and pour into the glass. Garnish with a sprig of rosemary or some type of Christmasy green and fresh cranberries.

Enjoy!

CROCKPOT PINEAPPLE BARBECUE CHICKEN πŸ

Looking for a quick, easy, delicious dinner idea? I gotcha covered. This 3 ingredient crockpot meal is soooo good! I made it the other night, and it was a hit.

Here’s what you need:

β€’ 4 boneless chicken breasts

β€’ 1 8oz. Can of crushed pineapples

β€’ 1 16oz. Bottle of barbecue sauce

Here’s what you do:

β€’ Place chicken breasts in crockpot. Mix the barbecue sauce with drained pineapples in a bowl, and then pour it over the chicken. Cook on high for 4 hours. When it’s done shred the chicken in crockpot. I served it over cauliflower rice. Make sure to drain the pineapples, or else the sauce may end up watery.

Enjoy!

EASY APPLE CRISP πŸπŸŽ

Have some apples you need to use?! We took the kids apple picking a couple of weeks ago, and got one too many apples! So I decided to use them up before they went bad, and made a quick and delicious apple crisp!

What you need:

β€’ About 5 medium sized apples

β€’ Graham crackers (I used 5 large squares)

β€’ Butter

β€’ Coconut oil

β€’ Sugar

β€’ Cinnamon

β€’ I used a 6X10 in. Baking dish.

What you do:

β€’ Slice apples into thin pieces. I didn’t skin mine, but you could.

β€’ Grease baking pan with coconut oil and layer the apples in it.

β€’ I put the crackers in a ziplock bag, and smashed them into little pieces, then sprinkled it on top of apples.

β€’ Sprinkle cinnamon and sugar to your liking on top (I used a generous amount;)).

β€’ Slice butter into thin pieces and layer it on top. I used about 10 little slices.

β€’ Bake at 350 for about 40 minutes.

β€’ Serve warm with a scoop of vanilla ice cream.

Enjoy!

GARLIC AND PARMESAN BAKED CHICKEN WINGS

Didn’t have a marinade at home, so I put this recipe together on the fly, and it ended up being so yummy!

What you need:

β€’ Package of chicken wings or drums (I used about 3lbs)

β€’ Salt and Pepper

β€’ Parmesan Cheese

β€’ Garlic

β€’ I used a grapefruit infused olive oil, but regular olive oil and lemon juice would work just as well.

What you do:

β€’ Place chicken in a large bowl, and add the oil, salt and pepper (I don’t really measure it out, just use my best judgement), about 4 cloves of crushed garlic, and about 1/3 cup of cheese. Mix it all together.

β€’ I then line a baking sheet with parchment paper, and spray a little olive oil spray over it. Place the chicken on the sheet, and bake at 400 for 35-40 mins, flipping half way. I served it with a simple spinach salad dressed in a homemade vinaigrette dressing.

Enjoy!

CROCK POT SALSA VERDE CHICKEN

Simple, healthy, and delicious sums up this meal! I’m all about meals that take little preparation, without giving up on taste. This crockpot chicken is definitely going to be on rotation, and the whole family loves it!

What you need:

β€’ 4 boneless chicken breasts

β€’ 16 oz. Jar of salsa verde

β€’ Salt, pepper, and cumin

β€’ 2 bags of frozen cauliflower rice

β€’ 2 limes

β€’ 2 Avocados

What you do:

β€’ Place chicken breasts in crockpot, and cover with salsa. Add a dash of salt, pepper, and cumin, and cook on low for 7 hours.

β€’ I place cauliflower in microwaveable safe dish for 6 minutes.

β€’ I then make a side of guacamole- mash avocado in bowl with salt, pepper, lime juice, and cumin.

β€’ Once chicken is done I shred it in the crockpot, and serve it over the cauliflower rice with all the delicious juice, and add some more lime juice over the chicken. I like to mix a little guacamole in for some extra added flavor!

Enjoy

SPICY AVOCADO TOAST πŸ₯‘

As basic as it seems, there are so many different ways to spice up your avocado toast! This is my new favorite breakfast/lunch. It’s easy, and only requires a few ingredients:

β€’ Ezekiel bread, toasted

β€’ mashed avocado

β€’ salt

β€’ pepper

β€’ chili flakes

β€’ minced garlic

β€’ sprouted micro greens or alfalfa sprouts

β€’ aged parmesan

β€’ pepperoncini peppers

ENJOY!

Cauliflower Rice Bowl With Sesame Cucumber Salad

I was craving Chinese food for dinner, but didn’t feel like eating my weight in it, so I decided to create my own Asian inspired dish. Tonight’s meal was oh so delicious, and pretty low carb.

Here is what you need: (serving for two) 3 boneless chicken breasts, cauliflower rice( I used a frozen bag of it), a handful of matchstick carrots, a handful of chopped scallions, 2 1/2 tbs teriyaki marinade, 1tsp of garlic powder, a dash of black pepper, 1tsp of sesame seeds, a dash of ginger powder, 4 tbs of sesame oil, 3 1/2 tbs of coconut aminos, 4tbs of rice vinegar, 1/2tsp of salt, 4 mini English cucumbers, a dash of red pepper flakes, 1avocado.

Here is what you do: Marinate the chicken in the teriyaki marinade, and put it in the oven on 375 for about 20 minutes. Add the cauliflower rice, carrots, 2 tbs of rice wine vinegar, 3 tbs of coconut aminos, 3 tbs of sesame oil, garlic powder, pepper, and ginger in a stir-fry pan, and cook it for about 15 minutes. Once that’s done, add the chicken and scallions to the rice, and mix it all together, and top it off with some avocado. For the salad you want to slice the cucumbers thin, and let them marinate for a while in 2 tbs of rice wine vinegar, 1 tsp of coconut aminos, 1 tbs of sesame oil, and a dash of salt. When your ready to serve it, add the sesame seeds and red pepper flakes. I like to add a little more of the coconut aminos to my cauliflower bowl at the end. Enjoy!