Apple Pear salad

I am so excited to share with you a new salad recipe.

It is "Daniel Fast" friendly and not only is it delicious,

it's also beautiful.

I kept telling my husband "look how pretty this is" but all he could do is concentrate on eating it:)

Lets start with the dressing.

I used Wildtree grapeseed oil and there oil is green, so that's what gives

this dressing it's color.

6 Tbs grapeseed oil

4 Tbs pear infused vinegar

4 Tbs orange juice

1 heaping Tbs of agave or honey

1 tsp poppyseed

pinch or two of salt.

Whisk all ingredient together and store in fridge.

Make sue you stir before each use, the oil does separate.

Just look how beautiful this salad is looking!!

This is a super easy recipe and super healthy too!

All you need is.

Mixed baby greens

Granny smith apples

Toasted pecans

Pomegranate seeds

Then just pour that gorgeous green dressing over it and presto!

You can't go wrong with recipe,

TRUST ME!!

Enjoy!

Migas

This is a good breakfast recipe for the Daniel Fast.

Actually, this recipe is good anytime, we even had it for dinner.

All you need is:

dozen eggs

1 bell pepper

1 red bell pepper

1 jalapeno pepper

1 onion

1 c. chopped tomatoes

1/2 c. cilantro or less

1/4 c. half and half

1 1/2 c. shredded cheese

salt

evoo (extra virgin olive oil)

sour cream

tortilla chips

Heat a little bit of evoo in a skillet

and saute the veggies.

When the veggies are almost done, add the tomatoes,

Let that cook for about 2 minutes.

While that is cooking, whisk together, eggs and half and half.

Pour the eggs over the veggies and toss together.

(make sure to salt the eggs)

When the eggs are getting close to being done,

go ahead and toss in the cheese.

Then add the cilantro.

If you don't like cilantro, you can just leave this step out,

or you could add fresh parsley instead.

After it's all done, scoop some into a bowl and

top with sour cream and tortilla chips.

YUMMY!!

Cauliflower Soup

Its a brand spanking new year! Every January, we along with our church do a

21 day Daniel fast. It's a time to grow in our faith and you can get pretty healthy a long the way too:)

On our fast we keep it simple. We knock out meats, refined sweets, and bread, that's it! Yes it can be a little challenging but its also a whole lot of fun. Especially as the energy levels starts to grow!!!

I love the fast because it gives me a chance to really think outside the box when it comes to meal time.

So for the next few weeks I'm gong to be posting some of the things we love to eat when the fast is on:) Thanks guys I hope you like it:)

This recipe is from the Pioneer Women and it is DEEEE-LISH.

BTW. The soup was prepared in my new Le Creuset pot which my hubby bought me for Christmas...He's so sweet:)

Ingredients

• 1 stick Butter, Divided
• ½ whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock (For the fast we used vegetable stock)
• 6 Tablespoons All-purpose Flour (For the fast we used corn starch)
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. (Do not skip this step, it makes the dish) Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Groovy Granola

I have been wanting to make my own granola for a while now.

After much trial and error, I finally came up with a really

good and healthy recipe.

This recipe makes two batches.

6 c. quick cooking oats

1 c. raw almonds

1 c. raw pumpkin seeds

1/2 c. raw sunflower seeds

1 c. shredded coconut

1 c. dried cranberries

2 Tbs chia seeds (grind in coffee grinder)

3/4 tsp salt

1 c. raw honey

1 1/2 c. coconut oil

3 Tbs maple syrup

10 drops vanilla liquid stevia

Preheat oven to 350

Mix all dry ingredients in a large bowl, except coconut and cranberries.

In a separate bowl combine wet ingredients (including coconut oil)

and melt in microwave or on the stove, until the ingredients

are melted.

Next, pour wet into dry and mix.

Pour granola onto two cookie sheet pans. (I used parchment paper

to cover the pan).

Place one pan on the upper shelf of the oven and the other

on the lower.

Bake for 10 minutes, then stir the granola and switch pans on the shelf.

Cook for another 10 minutes and repeat.

It should only take a total of 25 to 30 minutes until the granola is done.

Be careful not to over cook. (trust me)

After the granola is done, let it cool then, toss in the coconut

and cranberries.

Store in an airtight container.

We love using this recipe as a cereal with almond milk.

ENJOY!