You’ll need:

1 quart heavy cream or half & half

6 cups chicken stock

3 large chicken breast baked and diced

3 celery stalks washed and diced

12 baby carrots cut into chunks

4 garlic cloves crushed and chopped

1/4 cup flour

4 tbsp butter

2 cups cooked wild rice

Salt and pepper

First bake the chicken in oven or in insapot until cooked through then dice.

Chop veggies and set aside.

In a stock pot melt the butter then add in garlic and sauté a few minutes not on high because you don’t want it to burn. Once garlic is soft add in the flour and make a Rue. Then slowly add in the chicken stock 1/2 cup at a time then Add in veggies, rice, and chicken bring to a boil. Let boil for 20 minutes covered in a medium heat stir occasionally so rice doesn’t stick to bottom. The rice should began to cook or and veggies are soft. Then add in salt and pepper a few pinches. Lastly add in the heavy cream and bring to a low boil and allow to boil another 10 minutes or until the rice is cooked. Taste to see if you need to add salt or pepper than serve with crusty bread for dipping! Enjoy!

This makes one extra large stock pot! So it is perfect to for freezing half and having for a busy weeknight to take out and have ready to eat!!!

Ingredients:

2 cups almond flour

1 1/2 cups quick oats

2 tsp cinnamon

1 tsp baking soda

Pinch of salt

1/2 cup walnuts

3 eggs

1 Grammy smith green apple grated (2 cups)

2 large carrots grated (1.5 cups)

6 tbsp melted butter

1/2 cup sweetener

Preheat oven to 350 degrees. In large bowl combine, almond flour, oats, cinnamon m, baking soda, salt, and walnuts. Mix well.

In separate bowl beat eggs, apples, carrots, butter and sweetener mix until combined well.

Mix wet and dry ingredients until form batter. Then spoon into muffin cups. Bake for 25-30 minutes. Let cool and enjoy! Store in freezer bag in fridge! Enjoy!

1 can garbanzo beans (chick peas)

1/3 English cucumber

1/4 red onion

1/2 bell pepper colored

Cilantro

1 Lemon

1/2 tsp coriander

Salt

chop cucumbers into matchstick pieces then dice. Dice all veggies to same scale. Open chick peas drain and rinse. Putt everything into bowl and mix. Squeeze lemon juice from 1 lemon and mix. Add salt and pepper to taste. Eat plane or add on top of salads!