JoJo’s Chicken Pot Pie

 (makes one large 9 x11 or 2 large round pies)

Ingredients:

4 cups of Chicken, cooked (rotisserie chicken works here)
5 cups Chicken Stock
2 tablespoons Better than Bullion, or 2 bullion cubes (Chicken)
1 ½ sticks butter
1 large onion (2 cups)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon Fine Herbs (equal mix of tarragon, chervil, chives and parsley) [this is my fav to have on hand for an omelet among other things]
¾ cup A/P Flour

¼ cup Heavy Cream

2 cups red potatoes2 cups medium-diced carrots or small bag of baby carrots1 (10-ounce) package frozen peas (2 cups) 1-2 cups green beans, fresh or frozen2 cups broccoli, fresh or frozen1 zucchini

fresh parsley

1 Egg 

Pastry Ingredients:

2 cups A/P Flour

Kosher Salt

¾ cup of butter

Method:

4 cups of chicken meat, cooked, pulled or diced.  Set aside.

In a stock pan bring to heat and keep warm:
5 cups chicken stock
2 tablespoons Better than Bullion chicken or 2 bullion cubes (this boosts the chicken flavor a lot)

In a large skillet or dutch oven heat over med-low heat til tender but not brown:
1 ½ sticks of butter
1 large onion chopped (2 cups)
Add:
1 tablespoon of fresh thyme or 1 teaspoon dried
1 tablespoon of Fine Herbs
Season with good pinch of Kosher salt and freshly ground black pepper

When onions are tender, add :
¾ cup all-purpose flour Whisk, cooking for 2-3 minutes (important for not having a raw flour taste)
Add slowly, whisking with each addition the warm chicken broth.  And when completely combined, stir in:
¼ cup heavy cream
Turn off heat, Set sauce aside.

[The veggies, I steam each individually.. as I like them tender/crisp and not mush in the final product.. so under cook them all as they will cook more in the pie.]

2 cups red potatoes diced, skin on (steam til almost tender)     
2 cups medium-diced carrots or small bag of baby carrots, steam for 3 minutes     
1 (10-ounce) package frozen peas (2 cups) (you could also use frozen pea/carrot combo to save a step)     
1-2 cups green beans, fresh or frozen     
2 cups broccoli, fresh or frozen     
1 zucchini, halved and sliced ½ inch thick (half moon) pieces (don’t over pre-cook this! just a minute or it will be unrecognizable)

Once veg are steamed, I lay out on a baking sheet to cool before adding to the sauce mixture. Once all added stir in:     
3 tablespoons fresh parsley, chopped
Mix and taste, correct for seasoning.

Pour into a shallow baking dish or pie pan and top with your favorite crust, store-bought works in a pinch. (My recipe below, its our favorite part!)

Brush pie crust with egg wash.

Bake 375º on a foil lined baking sheet for 35 min. or until crust is browned and filling is bubbly.


Other vegetable add ins we like….

mushrooms, sautéed for 3 minutes in butter
corn, frozen works fine
yellow squash
asparagus, cut the tips off and don’t cook but steam the thicker parts til almost tender
sugar snap peas.

Also note.. in the same method, you can make TURKEY potpie. You can use turkey broth, (chicken works in a pinch).

Paté Brisee Basic Pie Crust

This is my favorite crust recipe. I use it in all my potpies, sweet pies and my favorite Tarte Tatin. Sometimes I add herbs like fresh thyme to the savory crust, sometimes a tablespoon of sugar to the sweet. Usually, love it just the way it is… but to me, the crust is the best part. And this is the perfect pie crust. Our favorite use of any leftover scraps make quick hand pies filled with fresh berries and/or a spoon of jam, egg wash and sprinkle with raw sugar.

Whisk together:

2 cups A/P Flour (you could use GF all purpose here)
big pinch of Kosher Salt

Add in:
¾ cup butter (cubed and chilled)

Pinch together with fingers quickly til about pea-size 
(don’t overwork.. you want to see the butter)

[At this point I place in the fridge for 15 min or freezer for 5 to ensure it’s cold to work with]

Add gradually, til forms together using a wooden spoon or plastic dough scraper:
½ cup ice water

Chill in plastic wrap 20 minutes.

Always keep as cold as possible. If you roll out and it gets warm, chill in fridge a few minutes before using. The cold butter creates pockets of steam which create the best crust.

Brush with Egg wash and Bake 375º Til golden brown.

Chocolate "flourless" Cupcakes with ganache

Chocolate Ganache Cupcakes

Ingredients

• 1/4 pound unsalted butter, at room temperature
• 1 cup sugar
• 4 extra-large eggs, at room temperature
• 2 cups chocolate syrup (like Hershey's or make your own recipe here- super easy!)
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour  (I use coconut flour or Gluten-free all purpose)

For the ganache:

• ¼ cup heavy cream
• 4 ounces (½ cup) good chocolate, chopped (or chips)
• 1 teaspoon instant espresso 

Directions

Preheat the oven to 325º F   Line or grease muffin pan.

In a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined.  (Do not overbeat)

Scoop the batter into the muffin cups (about 3/4 full) and bake for 30 minutes, or until just set in the middle. Don't overbake!!!  Let the cupcakes cool thoroughly in the pan.

For the ganache, heat the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Drop a spoonful of ganache on the top of each cupcake, swirl with back of spoon to cover.  

Do not refrigerate.

Hello, Hollandaise

Keto fans meet your new fav sauce. 

Serve it over eggs, meat or cooked vegetables. It is an easy way to be sure you are getting enough fats in your diet. And did I mention delicious?
This once "guilty pleasure" splurge-at-brunch-sauce is no longer that now that we all are realizing what we knew about fats and cholesterol is totally wrong. So, dive in.. enjoy. And once you see how easy it is to master, it transcends any meal.
Replace the bread with a low-carb fried green tomato for a delicious keto-friendly version of the classic Eggs Benedict. Or simply line a muffin cup with bacon (forming a nest) and drop in an egg, baking until desired doneness.

Take a chance and try this.  Why it seems intimidating, I'm really not sure.  Once you do, you'll see .. there is nothing to be afraid of.  And you won't ever think of using one of those packets, ever again.  

Perfectly yummy (and easier than you think!) Hollandaise Sauce

4 egg yolks
2 Tbs. fresh lemon juice
1 Tbs. water
1/8 tsp. salt
Pinch of cayenne pepper
2 pinches of freshly ground white pepper
16 Tbs. (2 sticks) unsalted butter, melted

Have a kitchen towel at ready.  Set a heatproof bowl over a saucepan of barely simmering water. Combine the egg yolks, lemon juice and water. Whisk constantly until the mixture begins to thicken, then continue whisking about a minute more. Remove the bowl and set on a kitchen towel as soon as the mixture thickens. Whisk in the salt, cayenne and white pepper.

Whisk the mixture while slowly pouring in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve.

**No-Whisk Blender Method:
Now while I prefer the classic method of whisking, you can easily make this in a blender or food processor. The french chef I trained under would not have it, but you can if you choose.

To make in Blender: Melt butter, set aside. In a blender, blend egg yolks, lemon juice, water, salt and peppers. With the blender going on the lowest speed, slowly drizzle melted butter into the blender until its all in there. I am quite certain this method would also work well in a food processor.

Tip: The variable speed on the Vitamix blender will work perfectly here.

#ketodiet #ketogenics #hollandaise #foodie #brunch#friedgreentomatoes #bellamy #holistic

Moroccan-style Butternut Squash, Ceci Bean & Kale Stew

Moroccan, don't let that intimidate you. This stew or ragu.. is super easy, delicious and a very healthy meal that can be made in one pot.. in under an hour.  Those are all the reasons it's a fav and a repeat dish around here.    You probably have all ingredients on hand or within easy reach.  So similar to my Butternut minestrone (recipe here), just a few tweaks and the flavors are just a little different.  Same, good old, comfort-food at it's best.  Very satisfying on it's on but empowered over a spoon or two of amino-rich, protein perfect, quinoa.  Even better.  
And, moms.. This is Scarlett approved. She doesn't just eat it, she loves it.  She is 8 now but has been eating this since she was about 3.  She doesn't always jump at kale when she sees it but when she eats this dish, she asks for a bite of kale in every bite.  Perfect balance.  I love that too. 

So, if you follow my recipes and blog, you know I am obsessed with butternut squash. And why not? It is a super-food at it's most delicious best!   I love it steamed, pureed, in risotto (oh, yum) , soups and in stews.  I eat it for breakfast, simply steamed with a slight drizzle of maple syrup or simply mashed in my oatmeal with a little cinnamon.  It is the perfect food.  If you have energy and time, buy it whole and work it yourself, or take the easy quick route and get it packaged and ready to go.  For this recipe I prefer large chunks.  
What goes better with butternut squash than kale? One of my favorite combos.  The bitterness of the kale tempered by the sweetness of the squash, oh so good.  I also love the tomato here for all those reasons too, it just works perfectly.  Good dose of garlic and onions, because.. why not? It's boosting the healthiness of this stew or ragu.  
Beans, love the hearty, creaminess they add.  Speaking of adding.. they also add a protein boost. Love bean nutrition.  Here I chose chickpeas/garbanzos.. (which we call Ceci Beans) and they add to the Moroccan factor.  But you could easily substitute creamy cannellini beans. 

Note:  This can easily be made in the crock-pot in 8 hours.  Same recipe, just swap out dried beans for canned.  Start it in the morning and be oh so happy when you return home.  

To serve with quinoa, just follow basic quinoa instructions on the package.   

Moroccan Butternut Squash & Kale Stew with Ceci Beans

2 Tbsp. olive oil or bacon fat
1 large onion, sliced or 2 large leeks (white and light green part only, well washed)
1 tsp. sea salt
6 garlic cloves, smashed and roughly chopped

1 can chickpeas/garbanzos (rinsed and drained)
4 cups butternut squash, peeled and cut into 3/4" dice
2 cups chicken stock
2 cups water
1 bag of chopped tuscan kale (Trader Joe's) 

1 can of diced tomatoes
1 tsp. smoked Spanish paprika

1 pinch of saffron (optional) 

Over medium heat, sauté onions in oil or fat til translucent.  Add salt.  Add garlic and sauté for 2 more minutes.  (Transfer to crockpot at this point, if using)  

Add ceci beans, squash, stock, water, kale, tomatoes and paprika (and saffron, if using).  Bring to boil, lower to simmer, cover and cook 20 minutes or until butternut squash is fork tender.  

Adjust seasoning with salt and pepper. 

Serve over a bed of quinoa with a drizzle of good, flavorful olive oil, sprinkle of red pepper flakes and finishing sea salt. 

Chocolate Zucchini Breakfast Muffins Protein & Nutrient Rich

Revising favorite recipes to boost the nutrition levels.  This Chocolate Zucchini muffin recipe was always a favorite.  And now with the updates, I think the muffins turned out really well, even Scarlett approved. She had one after lunch and just now at 4pm she's asking for another.  That's a good sign that it's worth making.

The reason I wanted to make these, well, there are a couple of reasons.  One is this is what I love to do.  Take a delicious recipe that is tried and true that we love and make it healthier.  And two, is I have a mom that is fighting cancer, recovering from brain surgery and a stroke that is the result of the brain surgery.. and I am trying to come up with more nutrient dense meals or even bites, if you will.  The amount of food she eats coming out of chemotherapy is so minimal and every bite crucial.  I am a firm believer in food as medicine and using nutrition to boost your immune system and healing. 
Praying this overcomes the evil known as chemo.  

But not just for mom, this is something that is perfect for breakfast on the run for anyone.  

A couple of things I recommend for anyone trying to make things a bit healthier in the kitchen... throw out the cocoa powder in your pantry and get some live superfood Cacoa powder.  It will change your life.  
We make these most delicious-super-chocolatey brownies with it.  Add it to a cup of hot milk with some honey for a super healthy hot cocoa.  Make these Chocolate (cocoa) banana pancakes which require no syrup.. and all nothing to feel guilty about. When Scarlett asks for hot cocoa, I am happy to give it to her.   The nutrient boost is a real thing, raw, full-bodied chocolate flavor, packed with anti-oxidants.. this is my favorite and I purchase it there.  I am partial to balinese sourced, but that may be simply because it's one of my favorite places to travel.  Probably.  However, cocoa tasting.. bring it on! Would love to taste the differences.  

Did you know?.... Raw Cacoa Powder has more anti-oxidants than blueberries, red wine and black and green teas.  Four times the antioxidants than green tea!  
Cacao beans are rich in a number of essential minerals, including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. 

It also has healthy fats. Cacao contains oleic acid, a heart-healthy monounsaturated fat, also found in olive oil, that may raise good cholesterol. Also, substances found in cacao are known to help reduce appetite. 

But this isn't all cocoa powder.. this is when in it's purest form.  That is why raw live cacoa powder is best and considered a superfood!  

Alright.. head on down and make some already! 

Dense, dark and delicious.
Packed with zucchini and healthy choices, but you won't even think about that.. they're that delicious. 

I made mine in these "muffin top" pans.
But this can be made in a regular muffin pan and loaf pan also.

Chocolate & Zucchini Muffins 

1 1/2 cups brown sugar (I mix 1/2 turbinado & 1/2 coconut sugar) 

1/4 cup butter, melted

3/4 cup coconut oil, unrefined

3 lg (or 2xl) eggs

1 t. vanilla

1/2 cup Greek yogurt

2 cups grated zucchini

1 cup dark chocolate chips (tossed with 1 T. flour)

2 cups whole wheat white flour

1 cup cacoa powder, sifted (Cocoa powder if you don't have Cacoa)

1/2 t. kosher salt

2 t. baking soda

1/2 t. cloves

1/8 t. nutmeg (or large pinch)

2 t. cinnamon 

1/2 c. peanut protein powder or whey protein powder (optional)

Pre-heat oven to 350º F. 

Lightly grease large muffin pans with coconut oil or line with muffin cups.


In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, yogurt, zucchini and chocolate chips.

In another bowl mix together all of the dry ingredients. Add to the wet ingredients and mix until well combined. Spoon batter into large muffin pans. 

Bake in the center of the oven for about 35 minutes. 

Cool on a wire rack.  

Note: Do not overcook as they will dry out. 

In it to END IT

Slavery must end. Today we raise our collective voice for those who cannot raise theirs. ❌ #EndItMovement

My Rights

Laying down my rights, stepping out in faith, trusting my God who is ever faithful.

Huge Movement toward Ending It

This is awesome in the fight against slavery and human trafficking which is so close to my heart.  Sen. McCain, Sen. Bob Corker, Ashton Kutchner and Elisa Massimoni totally rock and I am so excited that this is coming to a bigger awareness where action can be made and rescue can begin to happen on a larger scale.  Ashton's testimony is so compelling and exciting! Thorn is doing amazing work.  Thank you God for this. 

End It . . . Action We All Can Take

Perspective! Pornography is the CATALYST of SEX trafficking. It objectifies both parties involved. It is the machine that drives the engine. Endorsing Pornography=Endorsing Sex Trafficking. Something to ponder: 
(#Repost @dalepartridge) ...It doesn't matter how many red X's you draw on your hands if those same hands are clicking on pornography sites in the darkness of your bedrooms. Recent statistics support that one-third of the girls in the videos you're watching and on the sites you're visiting are being actively trafficked. Quit the ignorance. Study after study support the unarguable connection between the growth in pornography viewership and the rise of human trafficking. In other words, your online participation is the very fuel the trafficking industry uses to maintain its growth. So you can keep on watching your documentaries, you can keep on partaking in your public protests, you can even keep on praying for these girls, but until you recognize that your online habit is wrong, sinful, and dangerous your efforts will remain impeded. 

Photo via @nytimes #DaleyWisdom #enditmovement #humantrafficking #purity

Why we freeze zucchini

A little bit of summertime from the freezer on this cold morning! 

#zucchinipancakes

Happy New Year

It's a new year! #2017 #beginagain #jesusislife

Friday Perspective

The sacrifices of God are a broken spirit; a broken and contrite heart, O God, you will not despise. Psalm 51:17

Happy Thanksgiving

I have so much to be grateful! Enjoy your day with family and friends, remembering above all it is Christ who enables us from death to life! Speak words of life with those around, be a light and a difference that makes them want to know "who is this Jesus?" 

And let the peace of God rule in your hearts, to the which also you are called in one body; and be you thankful. - Col. 3:15

Coconut-Coconut Granola & Banana Crunch Coconut Muffins

So, you've had granola.  And not another granola recipe, you say.  Almost opting yourself right out of reading this one.  Don't.. keep reading.  

In the past few years, I admit losing my love of granola. Super crunchy cereal, pantry basic.  No big deal.   And then, you try some that transforms this breakfast snack into another world.  This recipe did that for me and I will never look at granola the same.  It is found after many years of making dozens of versions.  Finally landed on this perfection.. and it's something I get excited about.   It is great by the handful.. or use it with cold milk alone.. deelish.  In yogurt, so good. In baked muffins.. ah-mazing!  So, try it.  It will change your ever loving granola life.  And, it's makes a great gift. Often I add chopped dark chocolate chunks.. makes an even more amazing treat! 

Banana Crunch Coconut Muffins

And soon after falling in love, make these muffins.  Barefoot Contessa's recipe for Banana crunch breakfast muffins which is probably my most requested muffins.. calls for 1 cup of granola and 1 cup of coconut. Using this coconut granola transcends the recipe.  Over the top yum.   I have my version of her muffin recipe posted below. Always trying to opt for a healthier, yet still delicious result.. this recipe was an easy one to bring into the light. Even with 1 cup less sugar (there's added applesauce) and switching to whole wheat flour.. these babies are still rich and decadent as far as muffins go.  Hey, there is still 2 sticks of butter in there.  However, it does make 18 good size muffins.. or 24 regular.  The original recipe would be closer to a dessert than a breakfast item.  Again, another great gift.

Back to the granola for a minute..  I am using coconut oil here, which not too long ago was wrongly looked down upon.  We were scared into believing that it was a horrible fat.  Well, just like olive oil, avocados and nuts.. we are learning that these fats are actually good for us and necessary for good health.  

The health benefits of coconut oil include hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancers, dental care, and bone strength. These benefits can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc. 

In other words, its AH-MAZING and we should try and use it wherever we can.   

When buying coconut oil.. virgin is best where not heated to a high heat, but warmed and used.  Virgin coconut oil has a distinct light coconut flavor.    It is an investment, but worth it.   However, I have noticed it newly upon the Trader Joe's shelves and their prices are always very reasonable.  Just remember.. IF heating, don't use virgin.  Try coconut oil when making popcorn.. so good!

Jojo's Coconut Coconut Granola
     6 C. rolled organic oats


     1 2/3 C. unsweetened shredded coconut

     
1/2 C. raw clover honey

     1/3 C. virgin coconut oil

     
1 Tbsp. vanilla extract
     
1 tsp. kosher salt
 

1. Heat oven to 300º F.
2. In a large bowl, combine oats and shredded coconut.
3. In a small saucepan, cook honey, coconut oil, vanilla, and salt over medium heat until the mixture just begins to simmer.
4. Pour honey/oil mixture over oats and coconut flakes, and stir with a wooden spoon until well combined.
5. Spread out granola on a baking sheet. Place in oven, bake for 10 minutes, then stir granola. Repeat until granola is well-toasted..  approximately 40 minutes total cooking time.
6. Cool on baking sheet, stirring occasionally.  When cooled, store in airtight containers for up to 2 weeks. Can refrigerate or freeze for longer shelf life.





Banana Crunch Coconut Muffins

3 cups white whole wheat flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

2 sticks unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk

1 cup applesauce
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts

1 cup Jojo's coconut coconut granola
1 cup shredded coconut

Topping:  Dried banana chips, roughly chopped and shredded coconut, optional

1.  Preheat the oven to 350º    Line 18 large muffin cups with paper liners. 

2.  In bowl of stand mixer fitted with a paddle attachment, whisk together the flour, sugar, baking powder, baking soda, and salt.
3.  Add the melted butter and blend.
4. In another bowl, whisk together the eggs, milk, applesauce, vanilla and mashed bananas, and then add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
5.  Fold the diced bananas, walnuts, granola, and coconut into the batter.
6.  Spoon the batter into the paper liners, filling each 1 to the top. I use a large ice-cream scoop.
7.  Top each muffin with chopped banana chips and coconut, if desired.
8.  Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. 9.  Cool slightly, remove from the pan, and serve.

Zucchini Bread Simple & delicious

Zucchini Bread

This recipe for basic zucchini bread is my tried and true.  It works every time.  It's delicious. It has less sugar than it used to and I don't miss it. It's got more zucchini than most recipes.  It freezes well.  It's sturdy and is even more delicious topped with tarragon chicken salad served as a light lunch or as an hors d'oeuvre. 

If my zucchini bread ever needed a profile for a dating site.. there you have it. It's all good.. you should make it yours. 

Jojo's Zucchini Bread

Dry Ingredients:

3¼ cups ap flour (whole wheat white is what we prefer)

1½ teaspoons salt (I use Kosher)

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 teaspoons baking soda

1½ cups of sugar

Wet Ingredients: 

1 cup of Olive Oil (or Coconut oil .. but be sure to warm it to liquid state)

4 eggs, beaten

2/3 cup of water

3 cups of zucchini, grated on a box grater

zest of 1 lemon

1 teaspoon lemon juice (juice after zesting!) 

1 cup chopped walnuts (optional)

Preheat Oven to 350º

Butter or spray (2) 9x5" loaf pans or (5) mini loaf pans. Sprinkle buttered pans with sugar, emptying out excess. (Sugar is optional.. I like it because it gives a crunch to the crust.)

Whisk together all dry ingredients (except nuts if adding) in a large bowl.  In a separate bowl mix together wet ingredients, then fold into the dry.  Add nuts or add ins*

Bake 1 hour or until done.  (Tester comes out clean, no wet batter) 

*Add ins.... 

Besides walnuts ... You can also try pecans, pistachios, raisins, chocolate chips, cinnamon chips, dried coconut flakes, chopped dried apricots or figs, chopped crystallized ginger or some combination thereof. To start, keep the add-ins to a cup or less. 

Note.. Often this bread takes me 10-15 minutes more baking time.  This is depending on oven, pans, etc...  Always test the center. 

15 min. Super Easy Healthy Mac & Cheese (Rice Cooker Method)

This recipe is super easy, super pleasing (kid's favorite!) and quick!.. about 15 minutes.  It puts to good use the rice cooker.  I actually make rice on the stove and only use my rice cooker for this recipe.  It is my go-to when we want something quick, wholesome and delicious.  Most of which is pantry staples.  We often add a vegetable...  sometimes broccoli, sometimes peas, sometimes baby carrots.. Add some cauliflower if you think  your kids won't enjoy seeing green in their mac and cheese.  A good stir at the end and it disappears, but those nutrients don't!  Simply delicious on it's own too.   Change the cheese.. and possibilities are endless.  We use homemade chicken bone broth or a good quality low sodium chicken broth when we don't.  The broth makes it savory, completely absorbs into the pasta and adds a good source of protein.     

Bone Broth Mac and Cheese (Rice Cooker Method) 

2 cups pasta (your choice we use all kinds)

2 cups bone broth or chicken stock (enough to barely cover pasta) 

pinch of sea salt (depends on your broth)

Add pasta, broth and salt to rice cooker, cover with lid and turn to cook setting.  Let bubble away...  My rice cooker takes about 10 minutes. Liquid should be mostly gone and pasta tender. 

Add:

1 1/2 cups grated cheese (I like a combo of cheddar, mozzarella and parmesan)
1/2 cup whole milk

Stir to combine (adding vegetables, if you choose to) Cover with lid and cook 5 more minutes.  
If you like a crust on the bottom, don't stir til finished.  If you (are completely mad and) don't like a crusty cheese crust, then stir a time or two. I happen to think the crust is the best part.  Scarlett however does not like this part at all. It works out great for us. 

Options..

add 1/2 teaspoon of dry ground mustard and a shot or 2 of Worcestershire sauce 

Real Energy

Lacking energy? Today we focus on 2 major practices and a whole food supplement that I have found has changed my world drastically.  Reseting your circadian rhythm and raw liver pills. 

Adrenal Healing (PROTEIN) 

Contrary to popular belief, I believe that most of our health issues are not age based.. but rather loss of function.  When your adrenals are damaged and not working properly, it effects so much.. and the symptoms look like aging.  I have been reading The Adrenal Reset Diet by Dr. Alan Christianson NMD and am learning so much about how important protein is.  How important it is to consume at least 30 grams of protein 1st thing in the morning. Actually, within an hour of waking for hormonal and weight balance.  Protein provides the amino acids that are an essential part of all living organisms and we cannot heal our bodies without it.  Protein consumed 1st thing in the morning actually resets our circadian rhythm which assists energy levels throughout the day and helps us sleep soundly at night.  Hello? 3-4pm slump anyone? I've always struggled with that. Bigtime. 

Well, this certainly isn't something I have really ever done.  Breakfast is not a priority unless it follows a more than decadent night out, usually with regret.  Hello, brunch anyone?  Favorite meal ever.  I used to swear that the best hangover cure was a greasy burger.   But besides that, I never seem to be hungry first thing in the morning.  I don't want anything except maybe coffee and a good french baguette or toast with some butter.  I'm sure I shared this already but when I was a designer living a bit more stressful life in NYC and at the Jersey shore.. I was the girl who's more than most days of the week breakfast was a big cup of coffee with cream and sugar. I would then nurse that and a few more until around 2-3pm when I would actually go eat something.  That was my world.  No wonder my adrenals have issues!  And funny thing is that I thought it worked quite well for me.  I was always thin, never had a muffin top or a belly.. perfectly flat.  Buzzed around doing a thousand things, nothing could stop me until I hit a wall around 3 or 4pm (slump) and then would get another cup of coffee or a sugar hit to keep me going.  I saw no need to change it.  It was not ideal but my body didn't seem to want more.  The outside may have been working, but the havoc wreaked on my insides, not very good. Now I can't even have a regular cup of coffee. My adrenals are pretty much shot.  I am that girl at Starbuck's ordering a decaf now. Yep, that's me.  It's kinda like a cone of shame for coffee lovers. 

So, here we are.  Mending adrenals and thyroid for me and preventative health for little one. Back to the topic of protein for breakfast.  Well, as you read, it's not that easy for me so the best thing I have found to make this actually happen is SMOOTHIES for Scarlett (7) and BONE BROTH for me.  Smoothies are way too cold for me in the morning.  I prefer a hot cozy cup of shut the hell up, aka don't talk to me and give me hot coffee...  not a bright cold cheerful chatty smoothie.  However, she loves a smoothie anytime.  Therefore, a hot cup of bone broth has become my perfect protein-within-an-hour-of-waking solution.  

For smoothies there are a lot of great protein options out there.  Here are my favorites to add: 

• Organic Hemp Protein (Living Harvest or Nativa) plant-based
• Grass-fed Whey Protein (365fit)
• Peanut Protein powder and Brown Rice Protein (only if no other carb is added) 

It's a challenge when you are not used to eating protein 1st thing upon waking, but it has made a huge difference.  I believe that resetting our circadian rhythm is crucial to good health, healing and regaining that energy. 

Raw Liver

Another way I get protein in the morning and needed iron is consuming raw organic beef liver.  Low iron in women, especially me (I have always been anemic and struggled with that).. is a major reason we are lethargic and lack energy.  Liver is such a super food rich with iron that is highly usable but also so many needed nutrients that you cannot get as easily and absorbable anywhere else.  Here's a few nutritional facts...

• High iron 
• Excellent source of protein that your body can easily absorb
• High in all the vitamin B's, especially B12
• Folic Acid
• CoQ10
• Best source for trace element Copper
• Zinc and Chromium
• Fights fatigue 
• Good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA

Such a super food.. And there is nothing like liver that makes as drastic a difference in me and pretty instantly too.  While I love the smell of cooked liver and onions, (I actually crave it)  but I can barely handle actually eating it, chewing it.  Texture thing..  kinda makes me sick.  Maybe it is the I keep hearing "Johnny, I want your liver back.." sing-song and haunting my ass right back to the 4th grade.  Seriously!! lol  So, I've learned how to get around it because as I said, there is nothing that makes me feel better than liver and I know I need it in my diet.

Here's how I've learned to get it in our diets regularly besides cooking it for dinner.. 
Grated frozen raw liver into our smoothies. Yes, you read that right and before you barf.. hear me out.  
Simply keep a piece of liver frozen and grate on a metal box grater right into the smoothie. Blend up and viola! Iron and protein rich super food smoothie.  Did I mention you can't even taste it? Shh.  So good. 

 Raw Liver Pills This is even easier and what I do regularly.   Simply get an organic liver.. and then freeze it.  Cut it up into capsule size (small enough to swallow whole).  Flash freeze the capsule size cuts on a sheet pan separately and then place in an airtight container once frozen solid.  Each morning I take 3-4.. swallow whole like a pill. No taste, no problem.  And for 

Important when using Raw Liver 

Always make sure you are buying a fresh liver from an organic source that was freezes the liver immediately after butchering.  

Keep it frozen for at least 2 weeks before consuming raw. 

Never use the liver bought in a conventional supermarket when you are going to consume it raw.  Know your source!  It's not worth taking a guess on the risk. We buy from local organic farmers.  They know I want the liver and set it aside for us. 

Beef and Bison are best source of iron. Grass-fed is always best. 

If you consume up to 4 a day, that is equal to a serving of liver a week. (2-3 ounces) 

Fresh organic Beef liver, frozen then cut into pill (swallowable) size.
It's easier for me to handle when frozen.  If feeding to children, I
cut into pea-size.  Scarlett has no issue swallowing these capsule size. 

Lay out on parchment paper, single layer and flash freeze til solid,
about 15 min. Then transfer to an airtight container and keep in the
freezer til ready to use. 

For smoothies, grate frozen liver quickly on box grater.
Add to your favorite smoothie.  I find mixed with blueberries is
the most concealing.. We also add maca and spirulina which
I am sure masks the liver.