Green Chia Seed Pudding

Green Chia Seed Pudding

  • Difficulty: easy
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  • 2 C of spinach
  • 1 C of milk
  • 1/2 C of coconut milk
  • 1/2 C of honey
  • 3 T chia seeds
  • Sliced kiwi as garnish

Add spinach, milk, coconut milk, honey and chia seeds to your blender & mix them all up until green & well blended. Pour mixture into desired bowls & slip kiwi on the side or on top. Let sit in the fridge for at least 45 min to an hour.

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Gluten-free Kale And Chocolate Chip Pancakes

Gluten-free Kale & Chocolate Chip Pancakes

  • Difficulty: easy
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  • Handful or two of freshly washed kale
  • 3/4 C of milk
  • 1 C of gluten-free baking mix
  • 1 large egg
  • 2 T of honey
  • 1 T of butter
  • Chocolate chips

Set your griddle to Medium-high & in your blender, mix up the kale & milk together. Mix in together milk/kale mixture, pancake mix, egg, honey, and butter. Your batter should be on the thicker side. Thicker batter ensures fluffy pancakes. Add a little bit more milk if you prefer thinner pancakes.

Lightly grease the griddle & pour the batter (I pour about a palm size amount of batter)

Then I add a sprinkle of chocolate chips, and after you start to see bubbles form with the edges firming up you flip. Cook for about a min or two on the other side & then serve with butter and syrup of choice!

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Tumeric and Ginger Immunity Tea

Tumeric & Ginger Immunity Tea

  • Difficulty: easy
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  • Calming caffeine free tea of choice~This is my go to, but its only a seasonal item & for those who do not have a trader joes near them, your favorite herbal tea will do the trick.
This is my favorite tea to use. With calming chamomile, cinnamon, ginger and a little bit of hibiscous. Its a cup of heaven on rainy and cold day.
  • 1/2 t of turmeric
  • 1 T of honey
  • 1/2 t of freshly grated ginger
  • squeeze of fresh lemon juice
  • dash of black pepper

Start by simmering snd brewing your favorite cup of herbal chamomile tea. Afterwards stir in turmeric, fresh ginger, dash of pepper for better absorption, and garnish with honey and lemon juice.

Enjoy!

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Instapot Beef Pho

Instapot Beef Pho with Zoodles

  • Difficulty: easy
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  • 1 standard box of low sodium organic beef broth
  • 1 T of cloves
  • 1 cinnamon stick
  • 1 large sliced sweet oninon
  • 1 T of freshly grated ginger
  • 1 T of garlic-optional
  • 1 filet of top round steak-thinly sliced
  • 2 T of fish sauce
  • Salt & peper to taste
  • 1 package of zoodles- Zucchini noodles
  • 1/2 C of sliced Bella mushrooms
  • fresh leaves of basil
  • lime slices
  • garlic chili hot sauce for garnish
  • 2 green onions -chopped

Add beef stock, cloves, cinnamon, ginger, garlic, fish sauce, seal your instantapot and set to the soup/broth function and set on less to 10 min. Once the broth is cooked, ladle broth into bowl on top of zoodles and place your thinly sliced beef in the hot broth to cook. Add onions, mushrooms, basil. Garnish with a squeeze of lime, salt, pepper & hot sauce to taste Enjoy!

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Charleston Red Rice

Charleston Red Rice

  • Difficulty: easy
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  • 5 slices of good bacon
  • 4 ribs of chopped up celery
  • 1 small sweet onion, chopped
  • 1 T of minced garlic
  • 1/2 chopped green bell pepper
  • 2 spinach and feta chicken sausages (fully cooked), roughly chopped
  • 1 cup of steamed white rice
  • 1 can of diced tomatoes
  • sprinkle of oregano & parsely
  • salt and pepper to taste
  • green onions for garnish

Instructions

Cook up bacon in a pot, until crispy and set aside. Sautรฉ onion, celery, garlic, and bell pepper for about 5-7 minutes, you want the onions to be translucent. Next add can of diced tomatoes & add oregano, parsley, salt & pepper on medium heat, let simmer for about 3 min. Add the sausage & white rice and turn the stove top off. Mix thoroughly, garnish with green onions & serve along side a beautiful chicken cobb salad such as this one. Enjoy!

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Gumbo

Gumbo

  • Difficulty: easy
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  • 1 C flour
  • 3/4 Bacon drippings
  • 1 Package of fresh okra- chopped
  • 1 T of minced garlic
  • 1 package of good kelbsia sasuge
  • 1 carton of reduced sodium chicken brothย 
  • 1 T sugar
  • Tony Chachere’s cajun seasoning
  • 1 can diced tomatoes
  • 1 can of tomato sauce
  • 1 T white vinager
  • 1 T worchester sauce
  • 1 chicken breast
  • 1 package of shelled and deveined shrimp
  • White rice to serve on

Instructions

In your pot cook the bacon drippings and the flour, whisk until well blended and then cook the roux for about 20 minutes, stirring constantly. Mix the garlic in the roux and cook for another hour. Whisk in the broth, sugar, cajun seasoning, diced tomatoes, sauce, simmer on medium-low heat for about 5 min. Add whole chicken breast, cover pot and cook for another 25 minutes. After chicken is cooked, remove on a plate- shread chicken and add back to the pot, then add chopped kielbasa, okra and shrimp. Serve over white rice.Enjoy!

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