Ingredients

• 3 TB organic coconut oil
• 2 cups organic mushrooms (we use portabella)

• 5-6 cloves organic garlic, chopped
• 1 1/2 - 2 TB fresh organic rosemary, chopped (we have ours in a pot on the porch and use my scissors to cut it up!)

• 1 1/2 cans organic coconut milk, so 21oz or so (full fat is best for this)
• 4-5 cups fresh organic spinach
• 3 cups cooked and shredded organic chicken (we have a local market that has an organic rotisserie, so we used one full rotisserie chicken)
• 6 - 8oz organic grated cheese (we used a combo of cheddar, parmesan, and asiago)
• Salt and pepper 
• 1 box gluten free lasagna noodles

Directions
Preheat oven to 350 degrees.  Cook lasagna noodles according to package directions.  While noodles are cooking:

• Sauté mushrooms in 2 TB coconut oil until they begin to brown (maybe 5 min?)
• Add garlic and rosemary, salute for 1 to 2 min more
• Add coconut milk - heat through, cook for 5 min on med (to thicken)
• Add salt and pepper to taste (we used 1 tsp pepper and 1/2 tsp pink salt)
• Add spinach and toss in sauce so it wilts
• Add chicken

Smear 1 TB coconut oil in bottom of large glass rectangular pan, layer noodles, sauce mixture, then cheese until all ingredients are used. Be sure to end with a little sauce and a little cheese (not noodles, or they will burn)

Cook in oven for 15 minutes, until cheese on top is melted and mixture is heated through.  Let cool for 5 min before serving.

Enjoy! 

Labor Day has passed, fall and cooler weather is upon us.  I love this season!  Especially because slow cooking dinners are so easy to do and delicious to eat when the weather turns.  Was making a batch of slow cooker chicken today, and decided to try something new.  


INGREDIENTS:

• 5 organic boneless chicken breasts
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1 can organic coconut milk (15 oz)
• 1 can organic tomato sauce (15 oz)

 
DIRECTIONS:

1. Place organic chicken and next 5 ingredients in a crock pot.  
2. Cook on low for 4-6 hours, or until the chicken easily falls apart when poked at with a fork. 

Serve with a dollop of greek yogurt (optional), and carrots or sweet potatoes on the side.  Super tasty and good for you!

Enjoy!

We are huge fans of SunButter.  Nutty, but not too, add protein and textures to shakes and many recipes.  Try these brownies when a craving hits you!

Preheat oven to 325 degrees

1 cup SunButter
1 cup almond butter 
4 eggs
1/2 tsp salt
1/2 tsp liquid stevia (I use vanilla or hazelnut in this recipe)
3/4 cup honey
1/2 cup cocoa powder (no heaping on this one)

Place ingredients into a bowl and beat with an electric mixer. The batter will be thick, but should be moist.  If needed, add 1 TB water at a time to moisten batter.  Spray coconut oil into a 9x13x2 rectangular pan.  Spoon batter into pan, spread as you go.  For the crowning touch, sprinkle 1/2 cup of mini chocolate chips on the top of the batter (we use Enjoy Life Dark Chocolate Morsels)  Bake for 15 minutes, turn the pan around, and bake for 5-10 minutes more.  


De-lish!

64 oz of vegetable stock (not broth) 
2 cups of water
2 tsp approx Vegetable Bouillon (I use Better Than Bouillon, comes in a jar, kind of a paste)
1 head of cauliflower, chopped 
1 sweet onion, chopped 
6 carrots, chopped 
1 red bell pepper, chopped 
3 to 4 cups chopped kale (I used one full bunch - cut out stems) 
3 cloves garlic minced 
1 tsp turmeric 
3 tsp curry 
2 tbsp olive oil 
1 1/2 cups lentils
3/4 -1 can thai coconut milk (it cuts the heat and adds sweetness, use your own judgment on amount)
Salt, to taste

Sauté veggies and garlic in olive oil until onions are soft.  Add spices, stir together then add stock, bouillon, water and lentils.   Bring to a boil then turn down to simmer until veggies are soft and lentils are cooked, about an hour.    Adjust spice with additional turmeric and curry to taste.  Add coconut milk and salt just prior to serving. 

Enjoy!    Makes 8 servings