Mediterranean Chicken Power Bowls with Garlic Roasted Chickpeas A Tangy crunchy idea to mix-up your mid-week #FoodPrep!Makes 4 servings/bowls Ingredients: Garlic Roasted Chickpeas: 16 ounces chickpeas (garbanzo beans), drained and rinsed 1 Tbsp avocado oil, or extra virgin olive oil 1 tsp cumin 1 tsp garlic power sea salt and black pepper to taste Roasted Read More!
Pumpkin Pie Granola I LOVE making granola with the kids on the weekend. Did you know that when kids help prepare food, they are much more likely to eat it?!! It’s true! Plus, I love knowing that we carefully chose every single ingredient that we are eating! Make some with your #fam today. Makes about Read More!
Turkey Zucchini Noodle Salad + Balsamic Vinaigrette A light, tangy salad for all of that leftover Turkey! This one is light, clean and inflammation friendly! Makes about 3-4 servings Ingredients: 4 medium zucchinis, spiralized ( cleanfoodcrush.com/spiralizer ) 1lb. cooked turkey, or chicken, shredded 1 red bell pepper, thinly sliced Balsamic Vinaigrette: 3 Tbsps high quality Read More!
I seriously LOVE all of these products and personally own all but 3 – and the ones I don’t have, I want!! Here are 22 of my FAVORITE gift ideas for the holidays Presto PotLite Hot Air Popper for Healthy Homemade Popcorn.2. Oxo Good Grips Salad Spinner. 3. Practico 18 ox Leak Proof Glass Bottles Read More!
Crockpot Rosemary + Garlic White Bean Soup Because you’re gonna need to feed people something other than turkey throughout the next week! Let’s make it hearty, nourishing, + EASY! Makes about 4-5 servings Ingredients: 2 cups UNCOOKED Cannellini beans 2 cloves fresh garlic, peeled 1 yellow onion, diced small 1 red bell pepper, diced 8 Read More!
Crockpot Butternut Squash Chicken Curry #FoodPrepWin You know those meals that taste, and smell AMAZING…but don’t really look too pretty…lol…this is one of them! Please, please try THIS! Your house will smell so #yum I doubled it, so that I would have a few meals for later in the week. Tastes even better the next day.Makes 4 servings Read More!
Taco Stuffed Spaghetti Squash This is a FUN recipe for all of that in-season spaghetti squash we have right now! Give it a try!Makes 4 servings Ingredients: 2 medium spaghetti squash (about 2 pounds each) 2 tsp avocado oil, or extra-virgin olive oil sea salt and black pepper to your taste Taco Filling: 1 pound Read More!
Hi there 🙂 I’m Becky, and I recently took the 30 Day Clean Eating Challenge. I transformed my body in a number of ways – but most significantly, I banished my “pre-diabetic status” which was a huge success. AND I even lost the stubborn post menopausal weight I was afraid I’d be stuck with forever. Read More!
Copycat Bounty Bars These bars are sooooo #yum + #fun to make with the kids on the weekend! Add these to your Christmas treat list! Makes about 20 bars Ingredients: 3 cups unsweetened organic shredded coconut (I LOVE “let’s do organic brand”) 1.5 cups full-fat coconut milk 1/4 cup melted unrefined coconut oil 1/3 cup raw Read More!
Honey Butter Herb Roasted Carrots DELICIOUS + SIMPLE and BEAUTIFUL Thanksgiving side dish! Ingredients: 1.5 lbs. organic carrots 2 Tbsps clarified butter or ghee 2 Tbsps raw honey 2 fresh garlic cloves, minced 1 Tbsp fresh rosemary, finely chopped sea salt and freshly ground pepper, to your taste Instructions: Preheat the oven to 400° degrees Read More!
