Apple Cinnamon Granola

There is something about the crunch of granola with a splash of cold milk that always hits the spot. This granola makes a good breakfast cereal, on the go snack, or dessert topping and is a great recipe to get the kiddos involved in too. I have substituted the nuts in this recipe for gluten free oats for a nut free, less expensive version with great results too.

Ingredients

4 ½ cups of nuts (mix of almonds, sunflowers, or nut of choice--or sub for GF oats)

1 Tablespoon of sea salt

2 cups raw coconut flakes

1 cup coconut flour

2 cups of applesauce

1 tablespoon of vanilla extract

2 tablespoon of cinnamon

¼ cup of honey OR a ripe banana

½ cup of oil (I used Avocado oil but you could also use coconut oil)

2-3 apples sliced into small cubes

Directions

-Place the first four ingredients in a food processor or blender and blend for 10 seconds (more or less depending on how thick you want the granola to be).

-Pour into a large bowl and mix in the rest of the ingredients, stirring until all is combined.

-Spread onto dehydrator racks and dehydrate 8-10 hours or until desired crunch is reached.

-OR if you don’t have a dehydrator, spread onto parchment lined baking sheets and place in the oven at 375 degrees for 10 minutes.

-Turn off oven and let granola sit in the oven overnight and it will be ready to go in the morning.

Keep refrigerated or frozen for freshest taste!

-Beth

Power Detox Drink

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This drink is refreshing with a great ratio of tart to sweet. My kiddos ask me to make this “special drink” (as they like to call it), almost every day. With the majority of the liquid being water mixed with good gut healers (ACV, Kombucha, lemon, etc.), and a little blend of 100% organic juice, I can feel good about giving this to my tribe. We like things tart over here, so feel free to tweak ratios to your liking. 
 

Ingredients

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¼ cup Power 7 Juice (to the Power of seven from Trader Joe's)

¼ - ½ cup (depending on preference) Apple Cider Vinegar

1 cup Kombucha or juice from grapefruit, lemon, or mix of all

8 cups of filtered water

6-8 drops of liquid stevia (more or less depending on preference)

Mix all ingredients in a large pitcher and stir. Taste! Want it sweeter? More tart? Add ingredients accordingly. Note: If using Kombucha, the drink will naturally be sweeter. If using citrus, you will most likely need to add stevia or honey. Taste and add to your liking! On a day to day basis and a quick alternative for kids, I fill up their water bottles almost full with water then add in a splash of the juice with ACV (apple cider vinegar) with 3-4 drops of stevia. This drink will keep in the refrigerator for up to 2 weeks.
Enjoy!
-Beth

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Chicken Verde Soup

“This hearty soup is a crowd pleaser. With the old school secret of blending up half of the soup, you can even get some veggies past those picky eaters! With a yummy thick broth that hits the spot, this soup will keep you coming back for more!”

Ingredients:
3 ½ cups of cooked chicken (from whole chicken *see note below)

4 ½ cups of chicken broth (I use homemade chicken bone broth but you can sub broth of your choice)

2 cups of salsa verde

1 can of coconut milk (13.5 oz can)

3 cups of cubed sweet potatoes

2 cups of zucchini

1 tsp. Garlic powder

1 tsp. Cumin

½ tsp. Sea salt
 

Directions:
I cook a whole chicken in my crockpot for 4hrs. (But you can use any already cooked chicken). I remove the chicken, then strain the liquid and add it to my chicken broth to equal 4 ½ cups.

Pour all of the chicken broth back into your crockpot with remaining ingredients. Cook on high for 2-3 hours until the potatoes are cooked through.

Remove 2 cups of potatoes and zucchini with 1 cup of broth and place in blender. Then pour the blended mixture back into the pot, add chicken back in, and eat as is or add in additional options (see below)!

Optional Add-ins:
-Shredded cheese
-Avocado
-Sour Cream
-Crushed tortilla chips
-Etc.
 

Recipe by Beth Waggoner