Talia McKinney: Episode 37
Talia McKinney shares an easy and healthy breakfast!
1 teaspoon chia seeds, optional but Talia recommends for energy
1/2 banana, mashed, optional
1/3 to 1/2 cup yogurt, optional
Prep
Cook
n/a
Ready in
Directions
- Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours.
- In the morning, add additional liquid if you’d like. Once you have the desired consistency, top with fruit, nuts, raisins, seeds, protein powder, granola, coconut or anything you choose that’s yummy.
Comments
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Clean Eating 2 Ingredient Slow Cooker Taco Chicken Recipe
Episode 4
Another quick and easy recipe that Crystal wanted to share with the community in Episode 4.
All the kids liked this very simple recipe. It’s quick, easy and delicious!
3 large, raw, boneless, skinless chicken breasts
1 cup salsa, no sugar added
Prep
Cook
4-6 hoursReady in
Directions
- Place the chicken in your slow cooker and pour the salsa over the top. Cook on low for 4-6 hours or until the chicken shreds easily simply by stirring it.
- NOTE: Do not lift the lid of your slow cooker until the end of the cooking time. Lifting the lid during cooking will lengthen the amount of time needed to cook as well as make it possible for bacteria to build on your food because the internal temperature of the slow cooker is not maintained.
Comments
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Garlic Soy Edamame
Michael Kline: Episode 31
Michael Kline gives us a healthy and easy take on Edamame!
1 Cup Frozen Edamame
2 Teaspoons Soy sauce
2 Tablespoons Butter
2 Teaspoons Garlic
Prep
Cook
20 mReady in
30 mDirections
- Melt butter over medium heat.
- Add frozen edamame to pan, stirring occasionally for approximately 6-8 minutes.
- Add soy sauce to edamame, stir.
- Chop garlic, add to pan and stir.
- Continue stirring ingredients together until edamame and garlic are fully cooked (2-3 minutes).
Comments
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GHIRARDELLI Cricket Flours Brownies
Max Culhane: Episode 72
Looking for protein in your brownies? Try these cricket flour brownies, courtesy of Max Culhane!
4 oz GHIRARDELLI Semi-Sweet Chocolate Baking Bar (1 bar)
1 stick unsalted butter
1/2 tsp salt
2 large eggs
1/4 tsp baking powder
1/3 cups GHIRARDELLI Semi-Sweet Chips
Prep
Cook
Ready in
Directions
Preheat oven to 350°F. Using a 8″ x 8″ pan, butter the inside and lightly flour the inside and then set aside.
On low heat, use a saucepan to begin melting the GHIRARDELLI bar and butter. It helps to cut the butter into smaller pieces, and break/cut up the GHIRARDELLI bar into smaller sections as well. Keep stirring on low heat until both are completely melted. Once melted, remove the saucepan and allow to cool to room temperature so that you do not cook the egg and additional ingredients.
Once cooled, stir in the brown sugar and vanilla. Next, add both eggs and mix fully.
In a separate mixing bowl, combine the Cricket Flours: All Purpose Baking Flour and other dry ingredients until they are fully mixed. Next, begin to slowly fold in the dry mixture into the saucepan. After the dry ingredients have fully been mixed in, add in your GHIRARDELLI Semi-Sweet Chips.
The last step is to simply pour your final GHIRARDELLI Cricket Flours Brownie mix into your pan, and bake in the over for 25-30 minutes, or until your tester comes out clean.
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