Thursday, January 21, 2016

Avocado Hummus Spread

Avocado Hummus Spread
Posted by Authentic Self Wellness 

- 1 can of chick peas
- 2 large avocados (diced)
- 2 Tbsp coconut oil
- The juice of one small lemon
- 2 Tbsp tahini
- A sprinkle of sea salt and pepper
- A few sprinkles of garlic powder

Process the ingredients in your food processor until smooth. Serve with your favorite chips, crackers, or vegetables. Also works great on sandwiches and wraps!

Friday, January 15, 2016

Crock Pot Creamy Bacon Chicken

Crock Pot Creamy Bacon Chicken
Posted on Facebook page: 

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste


Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or dont cook the bacon and proceed with the recipe.

Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.

Chicken Mozzarella

Chicken Mozzarella
Posted by  Facebook Page:

4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
8 ounces shredded mozzarella cheese
1⁄2 cup Italian seasoned breadcrumbs
1⁄3 cup melted butter or 1⁄3 cup margarine


Place chicken in baking dish and cover with soup.
Sprinkle cheese evenly over soup.
Sprinkle bread crumbs over cheese.
Drizzle with melted butter.
Bake for 40-45 minutes at 350 until golden and bubbly.

Sunday, January 10, 2016

Flourless Blender Muffins

Flourless Blender Muffins
This recipe makes 10 – 12 Yummy muffins.
Posted by Courtney Luper on her Facebook Page Getting Skinny With Courtney


2 1/2 cups dry oatmeal
Single serving container of any type or flavor yogurt (I used banana/strawberry)
2 organic eggs
1/2 cup coconut sugar or regular sugar (coconut is best for health)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas


Use non-stick spray or grease with coconut oil (do not use paper muffin cups, they will stick to the paper).

Blend all the ingredients in blender on your highest setting until smooth. You may need to blend the oatmeal first if you do not have a high powered blender like a VitaMix and then add the remaining ingredients. If you do not have a high powered blender you will need to stir by hand in between blending to make sure all ingredients are mixed thoroughly.

Pour batter into muffin tins dividing equally
Bake in pre-heated 180/400F oven for 20-25 minutes until toothpick inserted into center of muffin comes out clean.
Remove muffins carefully and let cool. Enjoy!

 Note: You can also add a cup of chocolate or peanut butter chips into the batter (mixed in by hand) the kids would love this!