Mojo Chicken

• 10 cloves garlic
• 6 green onions
• 1.5 cup orange juice
• 1/3 cup  lime juice
• 1/3 cup lemon juice
• 1 teaspoon ground cumin
• 2 teaspoon dried oregano flakes
• 1 teaspoon freshly ground black pepper
• 2 teaspoon kosher salt
• 1 bunch cilantro
• 1 cup grapeseed (or your favorite high smoke point) oil

Whiz all ingredients together in a blender. Pour over chicken (fabulous on super cheap chicken leg/thigh quarters) and marinate for 4+ hours. On a hot grill sear over direct heat for 3 minutes per side and then grill at a lower temp/indirect heat until 170 degrees (about 1 hour). Let rest for 10+ minutes. Super fabulously juicy and delicious. Great on corn tortillas with Bobby Flay's Jicima Slaw. Yum!

This marinade made enough to cover big 10 chicken quarters divided into 3 gallon size bags.

Cowboy Beans

1 package ground turkey

whites of green onions chopped - about 1/3 cup
1.5 teaspoons chili powder
1 teaspoon dry mustard powder
4 cans of beans - different colors and types, drained & rinsed
1/3 cup ketchup
2/3 cup brown sugar (could use less - maybe 1/3 cup)
1 cup bbq sauce (could use less - maybe 3/4 cup)

Preheat oven to 375
Brown turkey
Add green onions and cook for a couple of minutes
Add everything else and stir well.

Taste.

If it is good put it in a baking dish.

If it needs more of something - add it.
Plop in to baking dish.
Bake at 375 for 45 minutes.

Kids loved it. Super yummy but a little on the sweet side.

Creamy Greeny

"Creamy Greeny" -
1 frozen banana
1.5 cups unsweetened almond milk
1 serving (4 tablespoons) TJ's chocolate hemp protein powder
2 tablespoons TJ's unsweetened cocoa powder
1 huge handful baby spinach, rinsed (approx 2 cups)
1 handful ice cubs (approx 5-6)

Put it all in the VitaMix or other blend. Blend until smooth.

This is good stuff! Reminiscent of Jamba Juice's Peanut Butter Moo'd but at just 507 calories vs. 1200 for the same size. Plus cheaper and healthier! 

Stuffed Mushrooms

These stuffed mushrooms are gluten free, dairy free and Paleo friendly.

a dozen stuffable mushrooms
1/2 lb Italian sausage
1/4 red pepper
1/4 cup red onion
2 green onion
small handful of parsley
1 egg, whisked
2 T+ almond meal
garlic salt
fresh cracked sea salt & black pepper

Remove the stems from the mushrooms, mince mushroom stems and all other veggies. In a little olive oil cook the red pepper, red onion, green onion, mushroom stems for a few minutes. Add sausage and cook until cooked through. Add parsley, garlic salt and fresh cracked salt & pepper to taste. Put aside to cool.
Mix egg and almond meal to sausage-veggie mix. Add more almond meal if needed so the mix starts to sort of stick together. Spray a cookie sheet with olive oil and set up mushrooms. Spoon filling in to mushrooms, packing down and mounding the filling on top. Cook in a 400F oven until golden brown (about 20-25 minutes).

Pizza "crust"

1 egg, beaten
~3/4 cup spaghetti squash, cooked, chopped
~1/4 cup almond meal
shake of garlic powder
shake of dried basil

Mix together and scoop in to a medium frying pan coated with olive oil. Flatten. Cook until browned on the bottom and then carefully flip with a large spatula. When cooked through move to a cookie sheet and add toppings (pesto, red pepper, red onion, olives, mushrooms, prosciutto). Broil until toppings are done to your likeness.

Dairy Free Pudding

1 large frozen banana
1/2 can coconut milk
1 rounded tablespoon cocoa powder

Mix together in food processor until smooth.

Cranberries and Butternut Squash

Fill a jelly roll pan with cubed butternut squash and fresh cranberries. Drizzle with melted coconut oil. Sprinkle with pumpkin pie spice and sea salt. Roasted at 375 for about 30 minutes or until soft and browned.