Ingredients:

• 2 boxes of macaroni noodles 
• 4 cups water
• 3 TBSP Butter
• 1/4 cup milk
• 1/2 cup Greek Yogurt, Plain
• 1/3 cup cottage cheese
• Canned or Shredded Chicken
• 2 Large Slices of Colby Jack Cheese (from the block)
• 2-3 TBSP Buffalo Hot Sauce (this is mild, use more if you like it HOT)
• Parmesan
• Spices: Ginger, Onion Powder, Garlic Powder, & Black Pepper 

Directions:
Pour the water and noodles into a crock pot and cook on HIGH until noodles are tender/done (about 20-30 minutes...but monitor) WITHOUT the cover on. Reduce heat to low-medium. Add milk, butter, and blocked cheese. Mix well. In a separate bowl, mix the greek yogurt, cottage cheese, and buffalo sauce. Add Parmesan to the top until completely covered. Add approx. 1 TBSP of each spice (or add to taste...you be the judge here!). Mix again until well blended. Add this and the shredded chicken to the crock pot, and mix the entire dish until everything is evenly distributed.
Optional: Top with cheddar Doritos for a little crunch! 

Ingredients:

• 1 lb ground beef (or turkey...for a healthier option)
• 1 whole spaghetti squash
• 1 small 4 oz can green chiles
• 3/4 red pepper, diced
• 3/4 regular 15 oz can whole kernel corn
• Shredded Cheese, any flavor (I used Colby Jack)
• Taco Seasoning (make your own OR buy pre-packaged)

Directions:
Cook the Spaghetti Squash in a crock pot on high for 3-4 hours or low-medium for 6-8 hours. If you can pierce it easily with a knife or fork, it's done. Using a skillet, cook the meat thoroughly on stove top. Drain, put back into skillet, and add all the veggies and taco seasoning. Make sure to drain the liquids out of the cans before adding to the skillet. Put some of that liquid into a tubberware container first in order to save the portions of veggies not used (for example, the other 1/4 of corn I didn't use I stored in the refrigerator to use in a later recipe). Cook the meat and veggie mix on low-medium while you cut open the squash lengthwise. Make sure to use oven mits and cut it open in a bowl (it is hot and liquid can drain out when cutting open). Take out the seeds and fluff the squash with a fork (don't forget those edges!). Put half the meat-veggie mixture on each piece of squash, sprinkle cheese over the top, broil on HIGH for 3-4 minutes. Plate it and enjoy!

Ingredients:
Avocado, 1/2
Chickpeas, 3/4 - 1 full 15 oz can (don't drain fluid out)
Fresh Spinach, 2 c.
Lemon-Pepper, Thyme, Dill to taste

Directions:
Cut avocado length wise, take out seed, scoop the avocado out of the peel and place into blender/food processor (I used my bullet!). Put all other ingredients into blender/food processor. Blend together until well mixed. Pour on salads or enjoy as dip with veggies or chips!


 

Ingredients:

• 1/2 Avocado, sliced & diced
• Cocoa Powder, Unsweetened, 1/2 cup
• Brown Sugar, 1/2 cup
• Egg, 1 Large
• Hemp seeds, 1 Tbsp
• Coconut Oil, 1 Large Spoonful
• Baking Soda, 1/2 tsp

Serving Size: approximately 10 cookies




These are SO nutrient dense. Specifically loaded with IRON and healthy fats to support anyone at any stage in life. See why IRON is so important by checking on my FB post below

Directions:
Preheat oven to 350 degrees F. Put the avocado, egg, coconut oil, and brown sugar in a blender (I use my magic bullet) and blend together until well blended. Stir in cocoa powder, hemp seeds, and baking soda until mixed well. Spray baking sheet with a non-stick cooking spray, or use a non stick baking sheet, and scoop a large spoonful of the batter onto the sheet. Shape into a cookie (this will be semi-runny). Bake for approximately 10 minutes. Let cool on baking sheet after taking it out of oven. Using a spatula, transfer the cookies onto a plate, get a glass of full-fat milk, and enjoy! ;)