2 cups frozen strawberries
2 kiwis, peeled and roughly chopped
1/4 cup cane sugar
8 Tbsp. grass-fed gelatin
2 Tbsp. cane sugar
Place the strawberries, kiwis and 1/4 cup sugar in a bowl. Allow the strawberries to thaw (about 30 minutes).
Mash the fruit with a fork to release the juice.
Strain the fruit through cheesecloth, reserving the juice. It will make about 1 cup of juice.
Put the juice and remaining sugar in a small saucepan.
Slowly whisk in the gelatin.
Heat the mixture over low-medium heat, whisking frequently, until the gelatin and sugar dissolve and the mixture is liquid (2-3 minutes).
Pour the mixture into candy molds or an 8" baking pan.
Chill until completely gelled (about 1 hour).
Remove gummies from molds or cut into shapes and remove from pan.
Store in the refrigerator in a closed container for up to two weeks.
The leftover fruit pulp can be used as is or pureed mixed into yogurt or oatmeal or as a topping for pancakes, waffles or ice cream.
1 pound boneless, skinless chicken breasts
cut into bite-sized pieces
8 ounces whole wheat penne pasta
3 cups chicken stock, divided
3/4 cup Greek yogurt
3 cups chopped broccoli florets (from one large head)
1 (7 ounce) jar sun-dried tomatoes, drained of oil and chopped
1/3 cup grated parmesan cheese
salt and pepper, to taste
After you have cut your chicken into bite-sized pieces, season it with salt and pepper.
In a large stock pot, add the chicken, 2 cups of the stock, and pasta.
Bring to a boil and boil for 7-8 minutes, stirring frequently.
Add the chopped broccoli, the remaining 1 cup of stock, and the yogurt. Stir well.
Continue to boil, stirring frequently, for an additional 7-9 minutes, until the pasta and chicken are cooked.
Stir in the sun dried tomatoes and parmesan cheese.
Taste and add salt and pepper as needed.
1 pound whole wheat pizza dough
vegetables of your choice, chopped
4 ounces shredded cheese
3 tablespoons butter
1 clove garlic, minced
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley
2 tablespoons grated parmesan cheese
pizza sauce or marinara sauce for dipping
Preheat oven to 425 degrees F.
Roll the pizza dough into a rectangle on a lightly floured cutting board.
Use a pizza cutter to cut the dough into 1 1/2 inch strips. Pile the chopped vegetables and shredded cheese onto half of each strip of dough. Fold the other half of dough over and pinch the edges to seal. Hold each of the edges and twist. Place on a lined baking sheet.
Melt the butter in a small saucepan. Add the minced garlic and cook for 2-3 minutes. Remove from the heat and stir in the basil, oregano, and parsley.
Brush half of the butter mixture onto the twists. Bake in the preheated oven for 10-12 minutes or until twists are golden brown.
Remove from the oven, brush with the remaining butter mixture and sprinkle with parmesan cheese.
Serve with pizza sauce or marinara for dipping.
1 cup ice cubes
1/4 cup water
2 cups vanilla frozen yogurt
Juice the lemons and add the juice to a blender with the ice. Blitz until the ice is completely crushed, adding a little of the water at a time to help it all come together. If any big bits of ice remain then just discard them.
Add the frozen yogurt and blitz again. If the mixture is still too thick then add another splash of water.
Pour into glasses and serve immediately.