Prepear Cookbook Recipes - ELENA MCCOWN

Balsamic Veggies

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1/2 cucumber, sliced
1/2 tomato, sliced
1/2 avocado, sliced
1 Tbsp balsamic vinegar
dash of salt and pepper

Directions

Drizzle balsamic vinegar, salt and pepper over the veggies and enjoy!

Peanut Butter Crackers

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1 serving gluten-free crackers
1 Tbsp peanut butter

Directions

Spread peanut butter on crackers.

Strawberries and Nuts

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1 /2 cup strawberries
1 serving almonds

Directions

Serve together.

Chickpeas and Blueberries

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1 serving roasted chickpeas
1/2 cup blueberries

Directions

Serve together.

Veggies and Guacamole

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1/2 zucchini, cut into strips
1/2 bell pepper, cut into strips
1/4 cup guacamole

Directions

Serve veggies with guacamole for dipping.

Popcorn and Nuts

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

2 Tbsp mixed nuts
2 cups Boom Chicka Pop Kettle Corn

Directions

Mix together and enjoy!

Veggies and Hummus

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1/4 cucumber, sliced
1/4 cup sugar snap peas
1/4 cup hummus

Directions

Serve veggies with hummus for dipping.

Apple with Peanut Butter

9/11/2019

Total Time: 1 minute
Serves: 1

Ingredients

1 apple, sliced
1 Tbsp peanut butter

Directions

Serve apple slices with peanut butter for dipping.

Strawberries with Chocolate Peanut Butter

9/11/2019

Total Time: 5 minutes
Serves: 1

Ingredients

½ cup strawberries
1 Tbsp peanut butter
3 Tbsp unsweetened vanilla pea milk
1 Tbsp cocoa powder
1 tsp honey

Directions

Mix together the peanut butter, milk, cocoa powder and honey and eat it as a dip with the strawberries.

Tortilla Soup

9/11/2019

Total Time: 50 minutes
Serves: 4

Ingredients

2 4 oz boneless, skinless chicken breasts
4 cups no sodium chicken broth
2 tsp minced garlic
1 sweet onion, diced
1 jalapeno, diced
2 carrots, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 15 oz can black beans, no sodium, rinsed and drained
1 15 oz can corn, no sodium, rinsed and drained
1 can fire roasted diced tomatoes + juice
½ cup cilantro, chopped, divided
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Dash of salt and pepper
1 lime, quartered
Tortilla chips
4 oranges

Directions

Add chicken breasts to a large pot with chicken broth over medium-low heat. Cover and cook for 20 minutes or until chicken is cooked through. Remove chicken from the pot and shred while setting the cooking liquid aside.
Add 1 Tbsp olive oil to the pot and add the garlic, onion, jalapeno, carrots, bell pepper and poblano pepper. Cook over low heat until vegetables are softened.
Add beans, corn, tomatoes, ¼ cup cilantro, spices and reserved cooking liquid. Stir and simmer for 20 minutes, covered.
Scoop into bowls and top with remaining cilantro, lime juice and a few crushed tortilla chips.
Serve each with an orange.

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Elena McCown, LLC Health Coach in Franklin, TN