Back on Track

Recovering from a long weekend of bad eating is harder than I thought it would be.

My stomach was definitely hating me the past couple of day, as well.

We're expecting more snow on the east coast tomorrow (what else is new, right?!) so I will definitely be able to catch up on my cooking and getting my house back in order.

Wednesday, February 12, 2014

Breakfast: Pecan Maple Breakfast "Cookies" and Coffee

The Pink Breakfast Smoothie

(1 cup Organic Strawberries, 1 Organic Banana, 1/2 cup Old-Fashioned Rolled Oats, 1 tsp Raw Organic Honey, 1/2 cup Organic Peanut Butter, 1 cup Almond Milk)

Snack: Organic Fruit Salad
(Organic Raspberries, Organic Strawberries, Organic Oranges, Clementines, Organic Pears, Organic Apples, Grapes

Lunch: Organic Chicken Fajitas

Dinner:
Crock Pot Chicken
(Whole Organic Chicken, Paprika, Kosher Salt, Onion Powder, Thyme, Garlic Powder, Cayenne Pepper, Black Pepper, Organic Onion)

Combine 2 tsp paprika, 1 tsp salt, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp black pepper.

Loosely chop 1 onion.

Place in the bottom of  a crock pot.

Remove any giblets from the chicken and then rub with the spice mixture. Place on top of the chopped onions.

 Cover and turn on high. Cook for 4-5 hours for a 4 pound chicken.

 When chicken is falling off the bone, it is done.

Crock pot chicken with homemade sweet potato fries and vegetable pancakes.

Vegetable Pancakes
(Organic Zucchini, Organic Carrots, EVOO, Organic Eggs, Whole Wheat Flour, Kosher Salt, Sour Cream)

Shred your choice of vegetables.

Combine shredded veggies with 2 eggs, 1 Tbs whole wheat flour, and 1/4 tsp salt.

Heat EVOO in a pan over medium heat and cook the pancakes until the bottoms are brown and they are cooked through.

Transfer cooked pancakes to a plate lined with a paper towel.

Serve with sour cream or apple sauce, if desired.

Recipes inspired by: www.100daysofrealfood.com