Hey friends! Today on my YouTube Channel, I'm sharing a New Year Homemaking, Recipes + Food Prep video! I shared some healthy fruits + veggie juices & food prep recipes today! These recipes are BOTH healthy & delicious, and can be eaten fresh or prepped for later in the week!
Click here to watch my New Year Homemaking, Recipes + Food Prep video!
R E C I P E S
B E E T F A R M J U I C E
Ingredients ::
1-2 beets
3 carrots
1 apple (any variety)
Add all ingredients into a juicer & enjoy!! You can enjoy this immediately or store in an airtight container in the fridge & enjoy for a few days.
S P I C Y C A R R O T J U I C E
Ingredients ::
3 carrots
1 green apple
1" ginger
Add all ingredients into a juicer & enjoy! You can enjoy this immediately or store in an airtight container in the fridge & enjoy for a few days.
T R O P I C A L G R E E N J U I C E
Ingredients ::
1 cucumber
1 C pineapple
1/2 bunch kale
Add all ingredients into a juicer & enjoy! You can enjoy this immediately or store in an airtight container in the fridge & enjoy for a few days!
H O M E M A D E R A N C H D R E S S I N G
Ingredients ::
1 C mayonnaise
4-6 Tbsp non dairy milk
2 tsp apple cider vinegar
1 Tbsp dried parsley
1 tsp garlic pepper (or garlic powder)
1 tsp onion powder
1/2 tsp dill
salt + pepper
**when making this for the first time, start out with 4 Tbsp of milk... then slowly add more until you get it to your desired consistency.
In a small mixing bowl (or a mason jar is my favorite)... add ALL the ingredients together & stir until they're well combined.
That's it! It couldn't be easier. ENJOY! This homemade ranch can be stored in the fridge in an airtight container for about 1 week. We use this for salads, veggie dip, etc - just play around with consistency until you find what you love.
B R O C C O L I A P P L E S A L A D
Ingredients ::
4 C broccoli (chopped into bite sized pieces)
1 large apple (chopped)
1 small red onion (diced)
1 carrot (grated)
4-5 slices bacon (chopped)
1/3 C dried cranberries
Dressing ::
3/4 C full fat coconut milk
2 Tbsp olive/avocado oil
juice of 1 lemon
1/2 tsp sea salt
Add ALL dressing ingredients into a small bowl, mix until well combined and set aside.
Once all the remaining ingredients are prepped, add them into a medium mixing bowl. Then pour the dressing over top, and stir well to combine.
Place in fridge for a few hours to let the flavors come together, then serve & enjoy! This is a unique & light salad that's perfect to bring to a gathering, or make for yourself & enjoy throughout the week! Yum!
P I N E A P P L E T E R I Y A K I C H I C K E N
Ingredients ::
Olive oil
1.5 lbs chicken breasts (cut into bite sized pieces)
1 C pineapple (chopped)
1 C broccoli (chopped)
1 red bell pepper (chopped)
3 green onions (chopped) - (2/3 white & 1/3 green - separated)
1 Tbsp minced garlic
1" fresh ginger grated
salt/pepper to taste
Marinade ::
3 Tbsp coconut aminos (soy sauce)
2 Tbsp arrowroot powder (cornstarch)
Teriyaki Sauce ::
1/3 C coconut aminos (soy sauce)
2 Tbsp rice vinegar
1 Tbsp arrowroot powder (cornstarch)
1 Tbsp sesame oil
3 Tbsp pineapple juice
In a medium bowl, combine coconut aminos & arrowroot powder to create a marinade, then add chopped raw chicken & stir to coat the chicken & set aside.
Chop & prep all the produce and set aside as well. Next, in a small bowl, combine ingredients to make the teriyaki sauce (coconut aminos, rice vinegar, arrowroot powder, sesame oil, & pineapple juice... if you don't have pineapple juice, you can crush up pineapple & use that). Set aside the sauce.
Add oil to a large skillet on med/high heat. Once heated up, add in chopped bell peppers & cook for 1-2 minutes. Next, add in the marinated chicken & garlic. Once the chicken is almost cooked through, add in the broccoli & continue cooking until the chicken is fully cooked.
Next, add in the white part of the green onion, freshly grated ginger & pineapple chunks. Stir well, then pour in the teriyaki sauce, and stir to combine. Cook 1-2 minutes until the sauce thickens and becomes sticky.
Top with green parts of the green onion & serve over rice! Enjoy immediately or store in an airtight container to eat throughout the week! YUM!
Original Recipe by Shuangy's Kitchen Sink
P F C H A N G C H I C K E N
Ingredients ::
Olive oil
1 lb ground chicken
1 Tbsp minced garlic
1 small onion (chopped)
1/4 C hoisin sauce
2 Tbsp coconut aminos (soy sauce)
1 Tbsp rice vinegar
1" fresh grated ginger
1 tsp sriracha
2-3 green onions (chopped)
8oz can water chestnuts (chopped)
salt & pepper to taste
**Serve on romaine lettuce leaves, on top of a salad, or over rice!
Add oil, chopped onion & ground chicken into a large pan & cook on med/high heat until cooked.
Next, add in garlic, hoisin sauce, coconut aminos (soy sauce), rice vinegar, ginger, & sriracha. Stir together & cook for 2 minutes. Then, add in water chestnuts & green onions. Cook for an additional 2 minutes. Add salt & pepper to taste.
Serve on top of lettuce leaves as a wrap, on top of a salad, over rice or just about anyway! Enjoy right away, or store in the fridge & reheat throughout the week! Yum!
H O M E M A D E G R A N O L A B I T E S
Ingredients ::
2 C peanut or almond butter
1 C honey
2 tsp vanilla extract
1/2 tsp sea salt
5 C rolled oats
1 C mini chocolate chips
1/4-1/3 C add-ins (pumpkin seeds, nuts, coconut flakes, etc)
1 Tbsp nutrient boost (optional) - chia seeds, flax seeds, etc)
In a large mixing bowl, add in nut butter, honey, vanilla, & salt... then stir well. Then add in remaining ingredients, and mix well until combined. (This may seem too dry at first, but it will all come together, just keep stirring).
Once everything is combined, decide if you want to make granola BARs or granola BITES! I typically opt for bites because they tend to last longer and with a mini muffin pan or small scooper, they seem easier.
*BARS* - Pour mixture into a parchment lined baking dish and press firmly into the pan. Place in the fridge for about 1 hour until firm, then remove from baking dish, cut into desired size bars.
*BITES* - Using a mini scooper (mine is 2 Tbsp size), scoop out granola & roll into a firm ball -or- place in a silicone or greased mini muffin tin (pressing firmly). Place in the fridge for about 1 hour until firm, then remove bites from muffin tin.
Store Bites/Bars in an airtight container in the fridge, and enjoy throughout the week! YUM! These are great for after school snacks, school lunches, or a perfect grab & go treat throughout the day!
Thank you for being here with me today! I hope you enjoyed watching today's video, reading today's blog, and most importantly... enjoy your time cooking with me today! I hope you are able to try some of these recipes. If you try one & enjoy it as much as we did, please tag me over on Instagram and let me know!
Love you guys!!
Amanda
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