Blueberry Almond Breakfast Cookies

2 bananas, mashed
2 eggs
1/4 cup ground flaxseed
1 cup almond flour
2 tsp vanilla
1/2 tsp ground cinnamon
2 pinches salt
1/2 cup blueberries
1/4 cup slivered almonds

Preheat oven to 350. Whisk together bananas, eggs, flaxseed, almond flour, vanilla, cinnamon, and salt. Fold in blueberries. Spoon onto a parchment-lined baking sheet, measuring about 2 Tbsp per cookie, making 12 cookies. Sprinkle with almonds. Bake for 15-18 minutes, until puffed up and resembling a muffin top. Let cool on a wire rack.

{Recipe doubled from Clean Eating}

Greek Pasta Salad

For the salad:
1-1.5 cup uncooked short whole wheat pasta (rotini, penne, etc.)
1 pint cherry tomatoes, halved if large
1 cucumber, peeled and cubed
1 bell pepper (not green), chopped
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained (optional)
1 jar kalamata olives, drained
1/2 cup crumbled feta

For the dressing:
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed and minced
1 tsp dried oregano
3 pinches salt
black pepper to taste
honey to taste

Oregano chicken (optional):
1 lemon, juiced
2 Tbsp extra virgin olive oil
1 tsp dried oregano
couple pinches of salt
black pepper to taste
4 chicken breasts (about 1.5 lbs)

Cook the pasta al dente per package directions, drain, rinse thoroughly in cold water to cool. Add all salad ingredients to a large bowl. In a jar or bowl, shake or whisk together all dressing ingredients. Add dressing to the salad and toss well. Serve at room temperature. Leftovers keep for a few days.

Optional chicken: Mix marinade ingredients together. Place marinade with chicken in a shallow dish and let sit in the fridge for up to 4 hours. Grill (or bake) and slice or cube. Chill and add to salad.

Serves 8-10 as a side, or 4-6 as a main dish.

Notes: Dressing and salad can be made up to two days ahead. Store separately in fridge. Let dressing sit on the counter to liquify for half an hour. Mix dressing into salad about half an hour before serving and let sit at room temp.

Pasta can be omitted to make this gluten-free, or gluten-free pasta can be substituted. Romaine can be added if desired.

{Recipe adapted from Food Network}

Slow Cooker White Chicken Chili (dairy free)

1.5-2 lbs chicken
2 cans cannellini beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can corn, drained
1 yellow onion, diced
2 cloves garlic, minced
1 16oz jar salsa verde
1 Tbsp cumin
1 tsp dried oregano
1/4 tsp black pepper
4 cups chicken broth or stock
limes
avocado
cilantro

Add everything except the limes, avocado, and cilantro to a slow cooker and give it a quick stir. Cook on high for 4 hours. After 4 hours, remove the chicken and shred, then place it back into the slow cooker and stir it all together. Top each bowl with fresh squeezed lime juice, cubed avocado, and cilantro.

Jambalaya

1 pkg andouille sausage, sliced
1 lb chicken breast, cubed
4 garlic cloves, minced
2 yellow onions, diced
2 green peppers, diced
1 head cauliflower, riced
1 6oz can tomato paste
2 14oz cans diced tomatoes, undrained
2 cups chicken broth or stock
4 Tbsp olive oil
2 tsp paprika
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add garlic until it becomes fragrant then add onion and green bell pepper to begin to cook down. Once onion in translucent, add cauliflower, broth, chicken, and sausage. Mix together. Cover and let cook for about 5 minutes. Add tomatoes, tomato paste, and spices. Stir to incorporate. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.

This makes great leftovers and freezes really well!

Serves 6-8

Notes: To rice my cauliflower I put it through the shredder attachment of my food processor. The only thing spicy in this recipe is the sausage - If you want it spicier add 1 tsp cayenne. Would be great with  shrimp added!