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.
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Spiced Chickpea Wrap with Tahini Dressing
Lisa Getty: Episode 21
“Really great recipe – easy to make! 10-15 minutes total!” – Lisa Getty
Taken from the recipe page Lisa Getty provided
Tahini Dressing:
1/4 cup tahini
3 tablespoons warm water
1 1/2 tablespoon rice vinegar
1 tablespoon oil olive
1 teaspoon soy sauce or tamari
2 cloves garlic, minced
Spiced Chickpeas:
1 tablespoon olive oil
3 cups cooked chickpeas**
2 tablespoons lemon juice
1 teaspoon maple syrup
1 teaspoon soy sauce or tamari
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon garlic power
1/4 to 1/2 teaspoon cayenne pepper
4 large wraps or flour tortillas
Spinach
Cucumber sticks
Carrot sticks
Prep
Cook
Ready in
10-15 mDirections
- To make the dressing, mix all that shit together in a small glass until it is smooth and creamy. Set it in the fridge.
- Now get the chickpeas going. Heat up the olive oil in a large skillet or work over medium-high heat. Add the chickpeas and fry them until they start to turn gold and pop around a bit. You’ll see what the fuck we mean. This will take 3 to 5 minutes. In a small glass, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are lookin’ right, pour the lemon juice mixture over them and stir. Let that shit evaporate for about 30 seconds and then add all the spices. Stir and let them all fry together for another 30 seconds and then turn off the heat.
- Serve these spiced sons of bitches in a wrap with some spinach leaves and thinly sliced carrot and cucumber sticks. Drizzle some dressing over it and wrap that shit up.
Comments
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Honey-Garlic Slow Cooker Chicken Thighs (allrecipes.com)
Stephen & Cassandra Pitts: Episode 82
Check out this yummy recipe from the Pitts that is ready when you get home!
4 skinless, boneless chicken thighs
1/3 cup honey
1/2 cup soy sauce
3 cloves garlic, minced
1/2 cup ketchup
1 teaspoon dried basil
Prep
Cook
6 hrReady in
6 hr 10 mDirections
- Lay chicken thighs into the bottom of a 4-quart slow cooker.
- Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
- Cook on Low for 6 hours.
Comments
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A Favorite Zoodle Recipe
Mel and Jen Edwards: Episode 17
“This is my favorite zoodle recipe. If you do not know what a zoodle is, we can’t be friends. If you can’t make your own zoodles, you can now buy them at the grocery store premade!” – Mel Edwards
12 Shrimp- or 2 chicken sausage or tofu
2 Tbs Olive oil
Grated cheese (optional)
2 C Zoodles
Some garlic (not optional)
1 C Broccoli (frozen)
Pepper flakes (optional)
Prep
Cook
Ready in
Directions
Medium heat on the stove
Add olive oil to sauce pan
When the oil is hot add the garlic
When the garlic is brown add the broccoli and cook until desired tenderness- I like hard and not mushy.
Add your meat or tofu, & cook thoroughly
I prefer my zoodles uncooked but if you prefer them cooked throw them in the sauce pan for a minute; Otherwise, skip this step and add your zoodles to a plate and pour the sauce pan contents on top.
Add cheese and pepper flakes if desired.
***For a vegan or vegetarian option you can omit the shrimp and just add cauliflower broccoli and mushrooms.
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