BBQ Chicken Crescents

BBQ Chicken Crescents

1 (8 ounce) can refrigerated crescent dinner rolls
1 cup shredded cooked chicken
1/4 cup barbecue sauce
1/3 cup shredded Cheddar cheese
1 egg, beaten


Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 375 degrees F 12 to 15 minutes




Serves 2

1/4 lb. chorizo or sausage
1/4 small onion, chopped
1 garlic clove, minced
3 eggs, slightly beaten
1/8 c. milk
1/4 c. mozzarella cheese, shredded
handful of fresh parsley, chopped
2 bell peppers, seeded and cleaned
salt and pepper to taste

Pre-heat oven to 350°F.
Cook chorizo or sausage in skillet until it starts to brown.
Add onion and garlic. Blend together well. Continue to cook for an additional 3 minutes.
Place eggs, cheese, salt, pepper, cheese and milk in a bowl and blend together with wire whisk until combined well.
Put cooked and drained chorizo in bowl with egg mixture and mix well.
Pour your mixture into each bell pepper and put them into a shallow baking dish.
Bake 35-40 minutes or until you can tell the eggs are thoroughly cooked.

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Frittata with Ricotta and Mixed Greens

Frittata with Ricotta and Mixed Greens

Prep: 15 minutes; Cook: 40 minutes; Total time: 55 minutes.


1/3 cup plus 2 tablespoons olive oil, divided

1 medium red onion, finely diced

Pinch of red pepper flakes

1 pound chopped mixed greens (such as kale, Swiss chard, or mustard greens)

10 large eggs

2 tablespoons freshly grated Parmesan cheese

1/2 teaspoon salt, divided

1/2 plus 1/8 teaspoon freshly ground black pepper, divided

1 tablespoon red-wine vinegar

8 ounces part-skim ricotta

1 cup fresh basil leaves

3/4 cup fresh parsley leaves

1/4 cup fresh mint leaves

1 clove garlic, chopped

1 tablespoon pine nuts


1. Preheat oven to 350°.

2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring, until soft (about 4 minutes). Add pepper flakes and half of greens and cook until wilted and crisp-tender (about 5 minutes); place sautéed greens in a colander. Repeat with remaining greens. Cool slightly and squeeze dry; transfer to a bowl. Using paper towel, wipe out skillet and reserve.

3. In a large bowl, whisk together eggs, Parmesan, and 1/4 teaspoon each salt and pepper until smooth. Add to bowl with greens, vinegar, ricotta, and 1/8 teaspoon pepper; stir to combine. Fold the ricotta mixture into egg mixture.

4. In reserved skillet, heat 1 tablespoon oil over medium heat. Pour egg mixture into pan and cook until the sides are set (about 8 minutes). Transfer to oven and bake until completely set (about 15 minutes).

5. To make pesto: Combine basil, parsley, mint, garlic, and pine nuts in a food processor and process until all ingredients are coarsely chopped. With the motor running, slowly add the remaining 1/3 cup oil and season with 1/4 teaspoon each salt and pepper.

6. Remove frittata from oven and invert onto serving platter. Slice into 8 wedges and serve with pesto

Cheesy Cast-Iron Skillet Scrambled Eggs

Cheesy Cast-Iron Skillet Scrambled Eggs

Prep Time: ⁠5min

Cook Time: ⁠10min

Total Time: ⁠15min

Yield: ⁠Makes 6 servings (serving size: 1/2 cup eggs)

Good to Know


2 tablespoons unsalted butter

1 small red onion, finely diced

1 jalapeño, cut into thin rounds, seeds included

12 large eggs, lightly beaten

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

4 ounces goat cheese, crumbled

2 tablespoons finely chopped chives


1. In a large cast-iron skillet, melt butter over medium heat. Add onion and jalapeño and cook until soft (5–7 minutes). Stir in eggs, salt, and pepper, and cook, stirring, until soft curds form (about 3 minutes).

2. Remove skillet from heat and mix in the goat cheese and chives. Serve immediately with whole-grain toast or English muffin, if desired

Healing Strawberry Gelatin Protien Smoothie

Healing Strawberry Gelatin Protien Smoothie


1 cup coconut milk (full fat)

Or grass fed raw milk if tolerated

2 cups strawberries (organic is best)

2 cups of ice

3 Tbsp of gelatin (I like this one because it is grass fed)

Stevia or honey to taste


Put everything in the blender except the gelatin.

Pulse until the ice is broken down and everything is liquified.

Add the gelatin while the blender is going for a few more seconds.

Serve and enjoy! This healing strawberry gelatin protien Smoothie will hit the spot when you are on the go!