Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

Ingredients:

3 tablespoons olive oil

1 1/2 cups diced yellow onion
1 large clove garlic, diced
1 cup diced carrot
1 small zucchini, diced
1 1/2 cups canned or frozen sweet corn
1 15-oz. can black beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can tomato sauce
salt & pepper, to taste
1 tablespoon cumin
2 teaspoons smoked paprika
1 teaspoon oregano
6 cups fat free chicken broth
3 chicken breasts
2 large handfuls of tortilla chips
3/4 cup hot buffalo sauce
1 small jalapeño pepper
1/4 cup cilantro

Directions:

Place large pot over medium heat. 

Sauté onion, garlic, carrot, zucchini, jalapeño pepper, and corn in olive oil to soften slightly, 5 minutes. Stir in beans, tomato sauce, hot sauce, spices, chicken broth and bring to boil. 

Reduce to simmer and place whole chicken breasts into soup. 

Cover and simmer 10-15 minutes or until chicken is cooked completely. 

Remove from pot, shred with fork and return to soup. 

Stir in cilantro and cook another 10 minutes. 

Ladle into bowls and top with tortilla chips

Pumpkin Banana Oat Balls

Pumpkin Banana Oat Balls

Ingredients:

1 chia ‘egg’ (1 teaspoon ground chia seeds + 2 tablespoons water)
1 cup regular oats
1 cup whole grain flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tbsp chopped walnuts
1/2 teaspoon salt
1 teaspoon cinnamon
2 tbsp dark chocolate chips
1 tsp pure vanilla extract
1/4 cup honey

1/4 cup maple syrup
1 small banana, chopped
3/4 cup canned pumpkin

Directions:

Preheat the oven to 375F. Mix chia egg in a small bowl and set aside. Mix dry ingredients in a medium sized bowl and set aside. Mix wet ingredients in a small to medium sized bowl and then add chia egg. Stir. Pour wet mixture into dry ingredients. Use hand mixer to blend and shape balls onto a pan. Makes 24 small balls. Cook for 13 minutes at 375F.

Peanut Butter Banana Bread Muffins

Peanut Butter Banana Bread Muffins

Ingredients:

1/2 cup (~1 medium) very ripe banana
1/2 cup creamy peanut butter
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons brown sugar, lightly packed
1 large egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup old fashioned oats (blended to become oat flour)
1/3 cup whole wheat flour

Directions:

Preheat the oven to 350 degrees F. Spray the muffin pan with nonstick spray and fill the unused cavities halfway up with water (ensures even baking).
Do not use muffin liners.
Remove the banana peel and mash well using a fork.
In a large bowl, using a hand mixer, cream together the mashed up banana, peanut butter (do not warm up), honey, vanilla extract, and brown sugar.
Beat until completely combined. Beat in the egg.
Beat in the salt, baking soda, baking powder, and whole wheat flour.
To make the oat flour, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off. Add oat flour.
Beat just until combined.
Using a cookie scoop, scoop two full scoops or desired amount into muffin cavities.
Bake at 350 degrees for 15-18 minutes.
Makes 7-8 muffins.