Albondigas.

Ingredients: 1 pckg lean grownd beef, 5-6 med. potatoes, 1 med white onion, 1 green bell pepper, 1 yellow squash, 1 zucchini squash, 1 can tomato sauce, half C fresh cilantro, 1 tbsp cumin, coriander, 1 tsp chili powder, salt/pepper, 1 avocado, 1 pckg queso fresco.

While the pot of water is simmering, roll the meatballs, add to water. Peel and chop potatoes, add to water. Rinse all other produce, chop, add to pot. Add spices. Let cook approx. 20-30 min. Garnish with queso and avocado.

Carrot Ginger Soup.

Ingredients: 

4 carrots washed and peeled, 1 yellow onion, 2 apples ( I used pink lady apples) washed and peeled

1/2 of butternut squash, peeled and chopped, fresh ginger root, peeled

fresh turmeric root, peeled, olive oil

salt and pepper, ground cumin.

In a medium to large pot, coat the bottom lightly with olive oil. Set the burner on a low to medium heat. Toss in the carrots, onion, and squash. Once caramelized, add the apples.

You can add water, or optional broth, to cover the vegetables. Let this simmer. Add the ginger, turmeric, salt, pepper, and cumin...to taste. I like strong flavors, so I tend to add a lot.

Once the veggies are soft, turn off the burner, let them cool.

Place in a blender, puree.

​

Pumpkin Spice Bites

Ingredients: 1/2 cup of pitted dates chopped or pulsed in a food processor.

1/4 cup old fashioned rolled oats

1 heaping spoonful of pureed pumpkin

Ground cinnamon, to taste Nutmeg, to taste...warning, nutmeg is strong, so be careful with this. Less than 1/4 cup of honey...eyeball it A handful of pumpkin seeds, shelled A handful of dark chocolate chips Mix all of the ingredients in a large bowl. You want the consistency to be sticky.

 

With a spoon, or a cookie scoop, form the mixture into little bite sized balls.

Place on parchment paper, so they don't stick to the surface. Refrigerate and enjoy!!!

Good for you brownies

Ingredients: 2 eggs, 3/4 cup of almond flour, chocolate protein powder, 1/2 cup maple syrup, dark chocolate chips

1/2 teaspoon salt, 2 teaspoons vanilla extract, 1 avocado

 

Begin by preheating the oven to 350. In a medium bowl mix the eggs, the maple syrup, the avocado, and the vanilla extract. Once mixed, set aside.

In a larger bowl mix the almond flour, 4 scoops of protein powder, and the salt.

Using an electric mixer, slowly add the flour mixture to the wet ingredients. Once the ingredients are mixed well, stir in the chocolate chips. I eyeballed it. I recommend using as many or as little chocolate chips as your heart desires.

Place the mixture into a glass dish. I lined mine with parchment paper to prevent any sticking and to make it easier to clean up afterwards. Bake it at 350 for 20 minutes...give or take.