Thursday, August 13, 2015

It's Hatch Time

A spicy way to end the day.

Check these out.....
 My Hatch Chicken Enchiladas

2-3 cups of shredded chicken. I took the leftovers from last nights Rotisserie Chicken.
1 - Package of Rudi's Gluten Free Spinach Tortillas or Guiltless Tortillas
1/2 C ish  Chopped Onion
4 Cloves Garlic Minced
1 TBS Olive Oil
1 1/2 C Roasted Green Chilies
1TS Cumin

If using dairy:
1/2C - 1C monterey Jack Cheese
1/2 C Crumbled Cotija Cheese

Salt and Pepper to taste

Preheat Oven to 375

 Saute the onion and garlic in the olive oil until the onions are translucent.  Then add the chicken and sprinkle with cumin, salt and pepper. 

Get a warm tortilla and fill with the chicken, garlic, onion mixture. Add about a tablespoon of cotija cheese.  Roll and place seam side down in a prepared casserole dish. Repeat.

Once filled with enchiladas, pour the Hatch sauce on top. Sprinkle remaining cheeses on top if desired. Heat in oven until cheese melts, or about 10 minutes.  There are many vegan cheese to use as an alternative.

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Saturday, August 8, 2015

Arbonne Vegan Protein Bars

This is the basic recipe. 
You can modify and add to it, kinda like a meatloaf. Whatever is around, put it in there.

3-4 Cups Gluten Free Oatmeal or Rice Krispies

In separate bowl combine:
2 C Almond Butter
1.5 C Agave or Brown Rice Syrup
Microwave for 90 seconds and stir.

Pour warm ingredients over dry and mix.  Then roll into balls or spread out between parchment paper and cut into squares with pizza cutter. Put in fridge to firm up.

Some ideas to add in are pumpkin or sunflower seeds. A little course salt. Coconut flakes, coconut oil. so many ideas.