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Ingredients:
1 can full fat coconut milk
2 Tbsp cocoa powder
2 Tbsp maple syrup
Raspberries for garnish
Directions;
1.Chill coconut milk overnight (at least 8 hourse) this will cause the cream and liquid to separate.
2.Remove milk from refrigerator and scoop the cream from the can into the blender. Discard liquid.
3.Blend cocoa powder, cream and maple syrup until smooth.
4.Serve chilled with raspberries.
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Ingredients:
2-3 boneless skinless chicken breasts, diced into bite sized pieces
1 Tsp Italian seasoning
1/2 Tsp garlic powder
1 medium yellow onion, minced
3 cloves garlic, minced
16oz dried short-cut pasta
24oz jar of your favorite marinara sauce
Water to fill empty marinara sauce jar
1 cup mozzarella cheese
1/2 cup Parmesan cheese
Salt and pepper to taste
Additional dried Italian seasoning, optional
Fresh parsley and/or basil, minced for garnish
Directions:
1.Add a drizzle of olive oil to a large skillet or pot and heat over MED-HIGH heat.
2.Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.
3.Add onion and garlic to the pot and cook about 2-3 minutes, until soft. Pour in marinara sauce, fill up empty sauce jar with water and add to the pot. Bring to a boil, then reduce to a strong simmer.
4.Add chicken and pasta, stir, then cover and cook for 10-15 minutes, until pasta is cooked to your liking.
5.Stir in Parmesan cheese and 1/4 cup of the mozzarella cheese.
6. Sprinkle reamining 3/4 cup mozzarella cheese on top of the dish and cook another 2-3 minutes, until cheese is melted and gooey.
7. Sprinkle with additional Italian seasoning if desired, and garnish with parsley and basil.
Ingredients:
2 8oz packages light cream cheese, room temperature
3 stalks green onion chopped
1 Tbsp, light mayonnaise
1 tsp white vinegar
1 tsp Worcestershire sauce
1/2 tsp ground mustard
1/2 tsp garlic salt California seasoning blend
Finely shredded cheddar cheese
Bundle of Parsley
Directions:
1.Mix all ingredients together in the shape of carrot on a large plate.
2.Form a large triangle in the shape of a carrots on a large plate.
3. Trim parsley to length desired. Push parsley …………………………………………………………………………………bundle into the top of the cheese ball for …………………………………………………………………………………the carrot stem.
………………………………………………………………………………..4. Cover the ball with cheddar cheese …………………………………………………………………………………and pat down so it adheres.
………………………………………………………………………………..5. Serve with crackers and veggie sticks. Enjoy!
Ingredients:
1 1/2 cups finely chopped red radishes (choose a variety that suits your taste)
1/2 bunch of parsley (1/2 cup finely chopped)
1 Tbsp. lemon juice
1 Tbsp extra virgin olive oil
1 pinch of pepper
2 pinches of salt
Directions:
1.Wash radishes and remove the stems and any long roots.
2.Finely cube radishes into tiny pieces.
3.Wash the parsley and gently shake or pat it dry.
4. Finely mince the parsley.
5. Place the cubed radishes and minced parsley in a small salad bowl.
………………………………………………………………………………..6. Add the lemon juice, salt and pepper. Toss gently.
………………………………………………………………………………..7. Add the olive oil and toss again.
………………………………………………………………………………..8. Taste the salad and make adjustment ……………………………………………………………………………….to seasoning if needed.
Ingredients:
1 slice toast
1/2 medium avocado, pit removed
6 grape or cherry tomatoes, cut in half
1/4 cup crumbled feta
1/2 tsp dried chives
1 tsp balsamic glaze
Directions:
1.Slice the avocado into thin slices or mash with a fork.
2.Spread the avocado over the toast and then top with tomatoes.
3.Sprinkle with feta, chives and balsamic glaze.
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