Ingredients 1 Cup Rolled Oats 2 Cups Oat Flour (I just put oats in my ninja to make flour) 2 Cups Almond Milk 2 Eggs 2 Tsp Baking Powder 1 Ripe Banana (mashed) 1 Cup Fresh Chopped Strawberries 1 TBS Maple Syrup Dash of Sea Salt Instructions Mash banana and chop strawberries. Combine all ingredients except strawberries. Wait until the batter is mixed to toss in the berries. Heat skillet to medium-low heat and brush the skillet lightly with butter. Use the 1/4-1/3 cup to portion and pour batter into skillet. Flip when the pancakes start to bubble. This recipe typically makes about 15 small pancakes. EnjoyJRead more

Oatmeal Banana Pancakes Ingredients 2 Ripe Bananas (Mashed) 2 Cups Oat Flour (Ground From Whole Rolled Oats) 1 Cup Whole Rolled Oats 2 Cups Almond Milk 2 Eggs 2 Tsp Baking Powder 1 Tsp Cinnamon ¼ Tsp Sea Salt Instructions Mix all ingredients together and let sit for about 5 minutes. Heat your skillet to medium and lightly coat the skillet with butter so the pancakes don’t stick. Once the pan is heated I typically use approximately 1/3 cup for each pancake. Once the edges start to stiffen and the bubble, flip to the other side and allow to cook through. Continue until all of the batter is gone. We typically eat them with a splash of maple syrup but if you are opting for a less sugary option you can use berries and yogurt or top with nut butter and sliced banana 🙂 (Makes approximately 12-15 small pancakes)Read more

Ingredients 2.5 Lbs Free Range Chicken Breast 1/3 Cup Coconut Aminos (I use Coconut Secret brand) 1/3 Cup Honey ½ Tsp Sea Salt ¼ Tsp Cayenne Pepper (optional) 1 Sweet White Onion Instructions Place the chicken in your Slow Cooker. Chop onions and spread them on top of the chicken. Add honey, coconut aminos, sea salt, and cayenne pepper. Cook on low for 6-8 hours or until the chicken shreds up easily to soak up the juices. I prefer to serve with veggies and brown rice.Read more

Ingredients 4 Large Carrots 4 Celery Stalks 1 Sweet White Onion ½ Cup Button Mushrooms 2 Tsp Salt 1 Tsp Parsley 1 Tsp Oregano 2 Cups Bone Broth 6-8 Cups Water (approximately) 1 Cup White Rice (Dry) 2 lbs Chicken Breast (salt & pepper to taste) Instructions Wash and chop veggies. Add veggies, water, and bone broth to your Crockpot (if you don’t have bone broth you can just use water or a store bought broth of your preference). Butterfly and lightly salt and pepper chicken breast. Melt 1 tsp of butter (I use Kerigold Salted Butter) in medium skillet. Cook chicken in skillet on medium heat until cooked through (about 4-5 minutes each side). Remove from skillet and chop into bite size pieces. Put cooked chicken in to Crockpot and mix around with veggies and seasonings. Set Crockpot on low. Start your white rice in a separate pot on...Read more

Ingredients 1 lb Free Range Chicken Breast Salt and Pepper to Taste Parsley 1 Tsp Butter Sauce ½ TBS Honey 1 TBS Yellow Mustard *Or whatever combination of these tickles your taste buds Instructions Butterfly chicken breast and sprinkle with salt and pepper on both sides. Heat pan to Med-High and coat skillet with butter. Once pan is heated add chicken. While the chicken is cooking, mix up the honey and mustard. Cook chicken about 4-5 minutes on each side or until browned up nicely and cooked through. Remove from pan and drizzle with honey mustard and garnish with parsley. Easy Peasy 🙂Read more