Archive for the ‘Amy “Approved” Recipes’ Category

Perfect Fall Banana Bread!

Baking with my crazy kiddo!
It’s as good as it looks!!!
We also added a few dairy free chocolate chips
Spray your stone with avocado or coconut oil
If you are baking in a large 1 loaf pan I would suggest 45-55 min but check often to assure you do not over bake the bread!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Egg roll in a Bowl

One skillet “egg roll in a bowl”!!!


Super easy & delicious!

My sister Teri recommended this recipe so I gathered the few ingredients I didn’t have, modified it to my liking and whipped it up in 20 minutes this week!! One tip I have is instead of using just “matchstick carrots” (which is what the original recipe calls for) use broccoli slaw and more of it than asked. After we ate dinner I added the rest of the bag to the leftovers and stirred it into the pan. Once cooled I put it in a glass container and the next day the mixture was great – a bit crunchy and very flavorful.

Ingredients:
1 lb grass fed beef, ground turkey or bison (bison is pictured above)
1 sweet onion, diced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
1 teaspoon ground ginger
1/4 cup coconut aminos
1 head napa or green cabbage (OR 1 x 16oz bag coleslaw mix)
1/2-1 cup matchstick carrots or broccoli slaw
2 green onions, thinly sliced
Salt and pepper, to taste

Heat a large skillet or wok over medium-high heat. Add the ground meat and cook, stirring, until no longer pink. Drain, return meat to skillet. Add diced onion, sesame oil, and rice vinegar to the wok. Cook, stirring, for a few more minutes (until onion is tender). Add garlic, ginger, coconut aminos, cabbage and carrots or broccoli slaw to the skillet. Cook, stirring, for about 5-7 more minutes, or until cabbage is wilted. Remove the skillet from the heat. Stir in green onions and season with salt and pepper, to taste.

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Easy Banana Muffins

Amy Approved muffins!!

Before you read this recipe please know that you can add your own touch. A few fun ideas are add pumpkin or apple spice, any nuts or dried fruit or even raw cocoa powder! I do not measure when I make these so please bear with me and as you are making yours it’s all about getting the right consistency before you bake them. This recipe is similar to my oat bars but I like that these are portioned (portion control anyone :)) and at lunch I was burnt out of my baked sweet potato so I often grab 1-2 of these after I eat my salad or as a quick breakfast. They freeze great but after a few days on your counter I suggest you keep them in a glass container in your fridge.

Ingredients:
2-4 ripe-ish bananas (it’s ok if they are not super ripe they just won’t be as sweet)
Big scoop organic peanut butter or raw almond butter (prob 2-3 tablespoons depending on how many bananas you started with)
Cinnamon – as much as you like
1 tsp vanilla
Gluten free oats – I add these until it has the consistency of muffin mix
Enjoy Life (dairy free) chocolate chips – optional – top a few with these if you want a sweet treat or have a 5 year old 🙂
Organic raw local honey – sometimes I will add a spoonful of this if I want them a tad sweeter

Preheat your oven to 350 deg. Into your Kitchen Aid or mixing bowl add the bananas, nut butter, cinnamon and vanilla & mix well (if you are adding the honey add this now). As the mixer is going add the gf oats until the mixture has the consistency of muffins. Grease your mini muffin tin with avocado or coconut oil (I often use avocado oil spray)  or put small muffin liners into your muffin stone or tin (I use both types of pans as you can see above). Bake for 15-20 minutes or until the muffins are golden brown on top and you can put a clean toothpick through the center. Do not overcook as the small ones will dry out quickly.

Please let me know when you try my recipe and I would love to hear what twist you added!!!

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EASY Homemade Whip Cream!!!

My older sister Teri taught me this recipe and I’m in LOVE!!! It’s super easy and better than store bought whip cream 🙂

Ingredients:
1 can organic coconut milk
Organic raw honey – sweeten to your liking
Cinnamon – optional
Pink sea salt – optional

Leave the coconut milk UPSIDE down in your fridge overnight. When you are ready to make your cream turn it right side up, open can and use a spoon to scoop the hardened cream into your Vita-mix. Discard the liquid or save for your morning coffee. Start your blender and whip until desired. While beating add honey, cinnamon and salt. Taste and add as needed. Put in fridge or freezer and serve cold. ENJOY!

Seriously amazing…
Coconut cream on top of my apple nectarine crisp!!!

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2 Instant Pot Recipes We LOVE!!

Honey & Garlic Pork Chops

Ingredients:

2 lbs pork chops, boneless
1/2 tsp sea salt or to taste
1/4 tsp ground black pepper
1 tbsp avocado oil
2 tbsp Dijon mustard
1/2 tbsp maple syrup
1/4 cup honey
2 tbsp water
2 cloves garlic, ground
1/2 tsp cinnamon
1/2 tsp fresh ginger, peeled and minced (optional)

Directions:
1. Rub all sides of the pork chops with salt and pepper.
2. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.
3. Put the meat into the pot and cook for 3/4 minutes per side, until browned.
4. Meanwhile, in a bowl, combine the Dijon mustard, maple syrup, honey, water, garlic and cinnamon.
5. Pour the mixture into the pot.
6. Press the CANCEL button to reset the cooking program, then select the MANUAL setting and set the cooking time for 15 minutes at HIGH pressure.
7. When the timer beeps use the Quick Release.  Carefully unlock the lid.
8. Serve with a big salad, steamed broccoli or my cauliflower mashed potatoes!

8 – Ingredient Chicken Dinner

Ingredients:

2 lbs boneless organic chicken thighs
1/4 cup coconut aminos
3 tbsps organic ketchup
1/4 cup organic unrefined coconut oil
1/4 cup raw local honey
2 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp sea salt

Directions:
1. Combine the coconut aminos, ketchup, coconut oil, honey, garlic powder, pepper and salt in the Instant Pot.
2. Toss the chicken thighs in the mixture. Close and lock the lid.
3. Select the MANUAL setting and set the cooking time for 18 minutes at HIGH pressure.
4. When the timer beeps, us a Quick Release. Carefully unlock the lid.
5. Select the SAUTE setting and simmer for 5 minutes or until the sauce begins to thicken.
6. Serve with vegetables.

Both of the recipes were hits at my house!!! ENJOY!!!

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Amy Approved Apple Nectarine Crisp!

My yard had apples and nectarines ripe so I whipped up a crisp that was to die for!!!! WARNING – I made this up without a recipe but honestly it turned out AMAZING and husband approved!

Ingredients:
Skinned and largely chopped apples and nectarines
Juice of lemon (probably 1 tablespoon ish)
Raw local honey – probably 2 tablespoons
1 cup gluten free oats
1/2 – 3/4 cup coconut sugar
1 tsp sea salt
4 large tablespoons coconut oil
1 teaspoon cinnamon

Skin and chop the apples and place the in the bottom of your pie pan. Chop the nectarines and do the same. Squeeze fresh lemon juice & 1 large tablespoon or more of honey onto the fruit. Mix well then bake for 15 minutes at 350.

For the mixture – mix the gf oats, sea salt, coconut sugar & cinnamon together. Melt the coconut oil then pour it over the top. Add 1 tablespoon of honey and mix well with a spoon or your hands. Take the fruit out of the oven and evenly spread the crumbly oat mixture onto the top. Bake for 30 ish minutes (SORRY but I didn’t time it…) or until bubbly and golden brown.

Serve with a dairy free vanilla ice cream like cashew, coconut or almond 🙂 OR make my homemade coconut whip cream (I didn’t have a cold can of organic coconut milk so I couldn’t make homemade whip cream…. that recipe to come!).

ENJOY!!!

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Appetizers – keep them simple & clean!!

Fresh veggies w/ my cashew ranch & black bean dip!!

Everyone has get together’s, events, bbq’s etc where they bring an appetizer or they host and want to have a little something for the guests when they arrive. My advice is keep it simple and clean. I went to a girls evening this past weekend and this is what I brought. A plate of fresh vegetables with two dip options of my cashew ranch (it was already made up in my fridge in bulk) and my black bean dip. The bean dip I made in 2 minutes. Put into your vitamix or blender 1 can rinsed organic black beans, dried or fresh cilantro, juice of 1 lemon & sea salt. Blend until creamy.

Keep those appetizers Amy Approved!!!

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Julie’s Sour Cream!!

My client Julie sent me this recipe and I’m excited to share it with you! It is very similar to my cashew ranch dressing and has that same rich creamy texture!

Ingredients:
1 1/2 cup raw cashews, soaked
3/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon fine sea salt

Directions:
1. Place the cashews in a glass measuring cup & cover with water. Soak overnight or for 8 hours. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
2. Place the drained cashews in a high-speed blender.
3. Add the water, lemon, vinegar and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
4. Transfer into a small, air-tight glass container or mason jar and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills and will keep for about 2 weeks. You can also freeze it for up to 1 month. It’s an option to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.



Serving size: 2 tablespoons
Calories: 80
Total fat: 6 grams / Saturated fat: 1 gram
Carbs: 4 grams
Fiber: 0 grams / Sugar: 1 gram / Protein: 3 grams

Thank you to OhSheGlows for this recipe!!!!


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Shrimp Pad Thai with Veggie Noodles

Shrimp Pad Thai with zucchini & carrot noodles!!!
Trader Joe’s (freezer section)!!!

This dish was AMAZING!! Being sick has left my appetite very low so when I felt “starving” I knew I needed more than a salad. I had everything in my house and quickly whipped this up with no recipe, so please feel free to modify and add in your own touch!! The noodles from Trader Joe’s are always a staple in my freezer.

Ingredients:
15 ish large shrimp (I buy mine frozen with tail on from Costco)
1 box zucchini noodles
1 box carrot noodles
1/2 large onion
2-3 cloves garlic
1/2 head broccoli

Sauce:
Coconut aminos
Garlic sauce (same brand – Coconut Secret – as coconut aminos)
2 tablespoons-ish raw almond butter
2 tablespoons-ish peanut butter
Dash organic honey
Juice of 1 lemon or lime
Salt / pepper
Red pepper flakes (only if you want spice)

Place your frozen shrimp in a glass bowl and add warm water. In your wok saute the chopped onion, garlic & broccoli for 3-4 minutes. Add in the frozen noodles and put a lid on top to help them un-thaw. De-stem the shrimp and quickly whip up your sauce in your blender / vitamix. Add the shrimp to the top & let them “steam” to cook. Once cooked, add in the sauce & use tongs to mix well. Taste and add salt / pepper as needed. Serve warm!

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Split Pea Soup – perfect for a rainy day!!!

This is the 3rd or 4th time I have made this so I thought I would share my recipe. I am sure you can make this quicker in your instant pot but I have always used my crock-pot. I soak the dry green peas the night before so they are easier to digest and it also makes the soup more creamy. The photo below is from this morning but now that it has been cooking all day everything is “married” together. You can choose to blend at the end to make it more creamy but we like ours chunky.

Ingredients:
1 bag dry green split peas
5-6 large carrots
1 bundle celery
1 onion
Garlic
1 tablespoon organic onion powder
1 tablespoon organic garlic powder
Salt / pepper
2 teaspoons thyme (I skip this step but it’s recommended)
8 cups bone broth (I keep about 2-3 cups of bone broth in my freezer so I used that and then just added water) (you may need up to 12 cups liquid depending on the amount of veggies you put in)
1 uncured ham steak (I found the perfect size at California Fresh)

Soak the peas in water overnight. The next morning rinse and put them into your pot. Saute the chopped onion, garlic, carrot and onion. Add salt & pepper and add the vegetables to your crock-pot once they are softened. Add the bone broth, water, spices and chopped ham. Cook all day on high or medium. Blend before serving if you want it more creamy. If you enjoy it chunky like us you are ready to enjoy!!!

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