I'm always on the the hunt for gluten free recipes for my daughter Juliet. Donuts are one of her favorites that we have had to cut out. She was over the moon for this recipe! 

Ingredients

• 1½ cups gluten-free all purpose flour ( I use Bob's Redmill)
• ⅓ cup coconut sugar or sugar of your choice
• 1 tsp . baking powder
• ½ tsp . baking soda
• ½ tsp . sea salt (or Himalayan salt)
• ¾ tsp . pumpkin pie spice
• ¼ tsp . ground nutmeg
• ⅓ cup pumpkin puree
• 4 Tbsp . extra-virgin organic coconut oil , melted, divided use
• ½ cup canned coconut milk or almond milk
• Nonstick cooking spray

Instructions

1. Preheat oven to 350º F.
2. Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg in a large bowl; mix well. Set aside.
3. Combine pumpkin, 2 Tbsp. oil, an  milk; mix well.
4. Add pumpkin mixture to flour mixture; mix until just blended.
5. Place batter in large re-sealable plastic bag. Cut off one corner to create a piping bag. Pipe batter into a donut pan lightly coated with spray, filling ¾ full. Bake for 8 to 12 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature.

For the glaze I made two kinds: plain and chocolate.

All you need is 1/2 cup of confectioner sugar and 1.5 TBS of water for the plain. Mix together well and dip the entire donut into the bowl and then let dry.

For the chocolate you will need 1.5 TBS of unsweetened cocoa powder, 1/2 cup of confectioner sugar, and 1.5 TBS. 

Chocolate was the favorite here!! Recipe made 8 donuts for us so you might want to double!

This is going to be a Reel Family Staple! Delicious and Simple! There are so many nights where I realize its almost time to make dinner and I simply don't feel like it! Are you with me? I actually found making this recipe pleasant. You chop quite a few veggies but they only need to marinate for 30 minutes and then once you throw them in the broiler, the entire dinner is ready in 8 minutes! If you are a prepper, you could have it all done and ready to go on an off night! I'd love to hear what you think!
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Prep Time 50 minutes
 Cook Time 8 minutes
 Total Time 58 minutes
 Servings 4 servingsIngredients

• 2 tsp . olive oil
• 2 Tbsp . balsamic vinegar
• 2 Tbsp . fresh lime juice
• 2 cloves garlic , chopped
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 1 lb . green beans , ends removed
• 2 medium zucchini , sliced
• 2 medium summer (crookneck) squash, sliced
• 1 cup halved cherry tomatoes
• 1 medium green bell pepper , sliced
• 1 medium red onion , sliced
• 4 cooked chicken sausages , sliced
• 2 Tbsp . chopped fresh basil

Instructions

1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.
2. Season with salt and pepper, if desired; whisk to blend. Set aside.
3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.
4. Preheat grill or broiler to high.
5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.
6. Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.
7. Sprinkle with basil before serving.

Nutritional Information (per serving):
Calories: 273
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 60 mg
Sodium: 454 mg
Carbohydrates: 25 g
Fiber: 7 g
Sugars: 15 g
Protein: 20 g

I hate sweet potatoes. I've been on a mission to like them for three years now because they are so good for the body but to no avail!
Shift Shop put the pressure on with its nutrition plan! My carb list is minuscule! I found a recipe for sweet potato fries with garlic powder, salt, pepper and paprika roasted for 20 minutes at 450 and they aren't bad. That's about as close as I can get to enjoying sweet potatoes! 😂

Any other pumpkin pie lovers out there? These 21 Day Fix approved pumpkin pie energy bites are to die for!

Ingredients

• 1 cup pitted dates
• Warm water
• ½ cup raw pecan halves (or pecan pieces)
• ⅓ cup canned pumpkin puree
• ¼ cup unsweetened coconut flakes, reserve small amount for garnish
• 1 tsp. pure hazelnut extract (or pure maple extract)
• 1 tsp. pure maple syrup
• 2 tsp. pumpkin pie spice
• 1 pinch sea salt (or Himalayan salt)

Instructions

1. Place dates in a medium bowl; cover with water. Let soak for 10 minutes. Drain. Set aside.
2. Place pecans in food processor; pulse until finely ground.
3. Add dates, pumpkin, coconut, extract, maple syrup, pumpkin pie spice, and salt; pulse until well mixed. Place in a medium bowl. Refrigerate, covered, for 30 minutes.
4. Using clean hands, roll into tablespoon-sized balls; roll in reserved coconut (if desired).
5. Store, refrigerated, in airtight container.

This was a home run tonight! Super easy and delicious! You know I hate to cook and this one was a breeze and was restaurant quality!

Ingredients:

• 8 skinless, boneless chicken thighs 
• 1 teaspoon garlic salt
• ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
  

Directions: 

1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mac and Cheese is one of my ALL time favorites! SO I fell in love with this recipe right away! It's delicious and I don't even miss the old unhealthy version! Try it! Let me know what you think!

Ingredients:
4 oz. dry whole wheat elbow macaroni (or pasta)
4 tsp. organic grass-fed butter (or organic coconut oil)
2 Tbsp. unbleached whole wheat flour
1½ cups unsweetened almond milk
1¼ cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast, boneless, skinless
6 cups chopped broccoli florets, steamed
1 tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
Preparation:
1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
2. Melt butter in large saucepan over medium heat.
3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
6. Add macaroni, chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
7. Serve immediately.
Tips and Variations:
• Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
• Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
• A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

This has become a staple in our house! So full of flavor and simple to make! I hope you enjoy it as much as we do! I swap out the wine for vegetable broth because I like a few tortilla chips with mine but to each their own! #chooseyourcarbswisely

Ingredients

• 1 tsp. olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium yellow (or orange) bell pepper, chopped
• 1 lb. raw 93% lean ground turkey
• 1 (28-oz.) can chopped tomatoes
• 2 cans (15-oz. each) kidney beans, rinsed, drained
• 1 cup chicken broth or red wine
• 1 Tablespoon. chili powder
• ½ tsp. sea salt
• 1 tsp Crushed red peppers (to taste; optional)
• 12 parsley sprigs, chopped

Instructions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is soft.
3. Add turkey; cook for 4 to 5 minutes, or until turkey is browned
4. Add tomatoes, beans, broth, chili powder, salt, and red peppers; cook, stirring frequently, for 10 to 15 minutes.
5. Divide chili into 6 serving bowls and garnish with parsley if desired.

Nutritional Information (per serving):
Calories: 258
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 56 mg
Sodium: 575 mg
Carbohydrates: 26 g
Fiber: 8 g
Sugars: 8 g
Protein: 21 g

Containers
½ Green
½ Red
1½ Yellow

We all know that we need to eat more veggies, right? So finding ways to jazz them up and make them delicious on their own is key to getting a more balanced diet. This is one of my new favorites!

You will need:

2 Tablespoons of coconut oil
2 cloves garlic, chopped
2 Tablespoons, grated fresh ginger
1 medium carrot, cut into thin diagonal slices
1 cup broccolu florets
1 zucchini chopped
1 small head bok choy, chopped into bite sized pieces
1 Tablespoon of sesame oil
2 Tablespoon of Braggs liquid aminos ( or to taste)

Heat coconut oil in a large skillet or owk over high heat. Add garlic, ginger, and carrots; cook, stirring constantly for one minute. Add broccoli; cook, sirring frequently for 4-5 minutes. Add zucchini and bok choy. Reduce heat to medium. Cook 2-3 minutes or until tender-crisp. Turn off heat. Add sesame il and Braggs liquid aminos. Mix well. Enjoy!

This was probably our FAVORITE meal from the Ultimate Reset! It was super filling and delicious! Awesome for the cold Colorado nights as well!

You will need:

2 oz of raw cashews ( about 36 cashews)
3 cups of water
3 medium zucchinis, cut into chunks
Himalayan Sea Salt to taste


Soak cashew in 1 cup of water for 1 hour. While cashews are soaking, bring remaining water to a boil in a small saucepan over medium heat. Add zucchini; cook for 4-5 minutes. Drain. Set aside.

Place cashews( with water), zucchini, and salt into a food processer ( in two batches if necessary). Blend until smooth. Heat soup in a medium saucepan over medium heat, stirring frequently, for 4-5 minutes, or until hot. Do not boil.

You've got to try it! I'd love to hear your experience if you do!