Berry Minute Muffin

Berry Minute Muffin
Fix Portion Per 1 Yellow, 1/2 Red and 1/2 Purple

Ingredients

• 1/2 yellow container raw quick oats
• 1 egg
• 1 tsp vanilla extract
• 1 tsp stevia, honey or maple syrup
• 1/4 purple container of frozen berries, I like thawing out frozen berries and using the berry liquid as well
• 1/4 purple container fresh berries

Directions

1. Mix up all the ingredients, except the fresh berries, in a mug, if you haven’t used the thawed liquid from the berries you can add a Tbsp of soy milk or almond milk to add moisture.
2. Place the mug in the microwave and set it for 1 minute on high.  Keep a close eye on it, it’s possible it could overflow.  If the muffin top still doesn’t look firm add another 30 seconds.  I’ve needed to add the extra time, but I also use bigger mugs so there’s less chance of it overflowing.
3. Once ready, flip mug upside down on a plate and add the fresh berries to the plate, you can always add more, just make sure you count them in your fix portions.

It might not be the prettiest, but it tastes really good.  My youngest loves this breakfast, she asks for it on her own and mixes it herself!  Best part is you can add as much fruit as you want as long as you count it for your purple!!

Banana Pancakes

Banana Pancakes
Fix Portion for Entire Recipe: 1 Red, 2 Purple and 1 Yellow

Ingredients

• 1/2 yellow container of raw quick oats
• 2 eggs
• 1 banana
• 1 tsp vanilla

Directions

1. If you have a grinder (not one covered in coffee grounds) grind the oats to a powder.
2. Crack eggs and put in a small blender if you have one.  You can use a larger one, but I’m not sure how well it would mix.  Add banana, vanilla and ground oats.  If you were unable to grind the oats just add them now anyways, it will just be a different consistency.
3. Blend until smooth.
4. Portion out the batter however you want in an already warmed pan over medium heat.  When you start to see bubbles flip and cook the other side.  Length of time will vary depending on the size you choose to make. It won’t take long though, keep a close eye.

My whole family gives this one a thumbs up.  I didn’t need to add anything else to them, but you could always use a little honey or pure maple syrup if you wanted.  I made mostly small ones because that’s how I prefer them.

Mint Chocolate Shake

Mint Chocolate Shake
Fix Portion: counts as 1 red and 1 purple

• 1 scoop chocolate Shakeology
• 1 1/2 cups water
• 1/2 banana, frozen if possible
• 1/4 tsp peppermint extract
• 1/2 tsp vanilla extract
• ice

Mix well in blender.  Add ice to get the texture you prefer, you will need more ice if your banana was not frozen.  Enjoy!!

Crock Pot Orange Pork

Crock Pot Orange Pork
Fix Portion: fill one red container

Ingredients

• 2-3 lbs Boneless Pork Loin (I got a huge one at Costco and cut it into three)
• 1 tsp extra virgin olive oil
• 1 Tbsp cumin
• 1/2 Tbsp oregano
• salt and pepper
• 1 medium onion, chopped
• 5 cloves of garlic, cut in half
• 1 medium orange, cut into quarters

Directions

1. First you want to get your pork roast ready.  Cut any large sections of fat off and get rid of it.  There will be plenty of moisture in the crock pot you don’t need extra from fat as it cooks.
2. Rub the roast with your olive oil (amount is estimated, if you need more, use more) making sure to get all sides.  Next sprinkle the cumin and oregano on all sides of the roast and rub it in.
3. Place in crock pot and lightly salt and pepper.
4. Place the onion and garlic in the crock pot on top of the meat.
5. Squeeze the orange sections onto the meat and place them on the top.
6. Turn the crock pot on, it will need 8-10 hours on low or 4-6 hours on high, depending on the size of roast.
7. Once the meat is cooked, remove the meat only from the crock pot and pull apart using two forks.  It should come apart easily.

If you like it that way it’s done and is equal to one red container, just fill it.  If you’d prefer to have it crispy, you can add oil to a pan and place the pork in to crisp it up.  In that case make sure you count the tsp portion as well!

Ready to start crock pot!!

Stuffed Bell Peppers

Stuffed Peppers
Makes 4 Servings
Fix Portions Per Pepper: 2 green, 1 red, 1/2 yellow, 1/2 blue

Ingredients

• 4 Bell Peppers (colours your choice)
• 1/2 pound lean ground beef (or ground turkey if you prefer)
• 1 can fire roasted tomatoes
• 2 garlic cloves (grated or minced)
• 1 green container (1 cup) onions, chopped
• 2 yellow containers (1 cup) cooked brown rice
• 2 blue containers (2/3 cup) shredded cheddar cheese
• 1 Tbsp each: ground cumin, paprika, garlic powder, onion powder and italian seasoning
• 1/2 Tbsp black pepper (less is more in this case, you can always add to the final product)
• 1/2 Tbsp Tabasco (more or less depending on your preference for spice)
• 1/2 tsp salt (optional)

Directions

1. Cook rice according to package instructions.
2. In a non stick skillet, saute onions and garlic until tender and translucent.  Remove from pan and set aside in large mixing bowl.
3. In same skillet, brown your meat (ground beef or turkey)
4. Meanwhile, heat a large pot of water to boil the peppers in.  Chop tops off peppers and remove seeds.
5. Boil peppers for 3 minutes and set aside on paper towel to drain.
6. Open can of tomatoes, separate tomatoes from juice.  Spread the juice in the bottom of a pyrex dish (or whatever baking dish you plan to cook the peppers in).  Place the diced tomatoes in the mixing bowl (if they’re not already diced now is the time to do that).
7. In the large mixing bowl, you should already have the onions/garlic and tomatoes.  Add ground meat, 1 blue container of cheese, 2 yellow containers of rice, tobasco and seasonings.  Mix well.
8. Fill each pepper with mixture and place in baking dish.  Top with remaining blue container of cheese.  Sprinkle paprika on top.
9. Bake at 325 degrees for 20-25 mins.

Remember that there’s no right or wrong in your amount of seasonings and tabasco.  We all have different taste buds so some might find this too spicy or overwhelming with flavors.  Adjust to your liking, and enjoy!!