Welcome To My 90 Day Cooking Challenge (Recipes Inside)!

Welcome!

I realize how many people out there are not cooking meals at home. It saddens me to hear when there are individuals and families that are ordering out for every meal each day. It is worrisome that others that “cook” at home choose an instant meal from a box, carton, or bag (if it is overly processed an unhealthy that is).

I understand, the convenience is there. At one time, I did know how to cook, but didn’t desire to. My husband and I were eating instant foods nearly every night and we did not feel well. After a time, we knew we had to do something. I got myself into gear and made more meals at home. Sure, we order the occasional pizza or eat out once in a great while. However, most of our meals are made at home. Not only is this cost effective, but is is healthier.

That is why I have decided to launch a 90 day cooking challenge! I want to help inspire you to start creating your own dishes at home for your family to enjoy! I believe in quick, simple meals with few ingredients! If you would like please join me while we walk through a 90 day cooking challenge together! Every few days I will post a few simple, healthy recipes to try (maybe even a healthy dessert to make here and there).

Okay, I’m In! How Does This Work?

The 90 Day Cooking Challenge will last from April 1st to June 29th of this year, 2017! The goal of this challenge is to make at least one home cooked meal per day. I will be posting recipes on this posts for you to enjoy on Monday’s, Wednesday’s, and Friday’s! Please subscribe to stay up to date on all the awesomesome-ness that I will be posting on my blog! Share on social media to get together groups of friends to join you in your challenge! Feel free to keep up in the comments and share recipes you have made, ask questions about already posted recipes, and start expanding your list of recipes for use at home! I hope you will join me for the cooking challenge and stay tuned!

If you don’t feel you have the time to cook, or aren’t a skilled cook – check out my article on simple cooking fixes.

Here are the Recipes:

**Keep checking back as I will be updating this list!**

Chocolate Avocado Pudding

This is an easy, paleo dessert with plenty of healthy fats! It looks and tastes like chocolate pudding!

  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 6
  • Yield: Approx. 6 bowls of pudding

Ingredients

  • 6 Avocado's
  • 2 tablespoons Cocoa powder
  • 3 tablespoons Organic, Raw, Unfiltered Honey
  • 1/2 cup Coconut Milk
  • 1 pinch sea salt
  • 2 tablespoons Sunbutter or peanut butter (optional)

Instructions

  1. Peel and pit avocado's, place them in a mixing bowl to your blender.
  2. Put cocoa powder, honey, sea salt, and Sunbutter or peanut butter into mixing bowl.
  3. Turn on mixer on low to medium setting (about 3-5).
  4. Combine the ingredients and slowly add the coconut milk while the mixer is on.
  5. Allow it to mix until the coconut milk is completely mixed in.
  6. If you would like a thinner consistency, add more coconut milk, but do add it in slowly and allow it to mix in.
  7. Feel free to add more honey if you desire more sweetness and cocoa powder if you do want a bit more bitterness. Although, if you add more cocoa powder, you might need more coconut milk.
  8. Serve and enjoy! You may get the pudding cold in the fridge, too, but the flavor may be slightly different.

Honey Roasted Sunflower Seeds

A delicious combination for those that like sweet and salty.

  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m
  • Serves: 8
  • Yield: 1 large glass pan of honey roasted sunflower seeds

Ingredients

  • 2 cups Raw Unshelled Sunflower Seeds
  • 1 teaspoon Avocado Oil (or oil of choice)
  • 1 teaspoon sea salt
  • 3 tablespoons organic, raw honey

Instructions

  1. Preheat the oven to 350. Line a glass pan with parchment paper (these will glue themselves to your pan) and omit the oil. If you do not have parchment paper, evenly coat a glass pan with oil.
  2. Place sunflower seeds in the glass pan and evenly distribute.
  3. Sprinkle salt over sunflower seeds.
  4. Use a double boiler method (large pot with water and place another smaller pot inside) on high. Place the honey inside until it is runny (this only takes a couple minutes).
  5. After honey is melted, drizzle over the sunflower seeds.
  6. Fold honey and sunflower seeds together until they are evenly coated.
  7. Make sure honey coated sunflower seeds are evenly distributed in the pan.
  8. Place them in the oven for about 20 minutes. Check on them periodically.
  9. When sunflower seeds start to turn golden brown, stir them together and evenly distribute in the pan once more. Place them back in the oven until the majority are golden brown. Keep checking on them so they do not burn.
  10. Take out of oven and stir them around, and allow them to cool completely (if using parchment paper). Allow to cool a few minutes if oil was used.
  11. Serve and enjoy! If you used parchment paper, allow to let cool in the parchment paper. Otherwise, transfer them out of the oil and into another container where they won't glue themselves to the oil. I do not recommend putting these in the refrigerator unless parchment paper is used.

Honey Mustard Chicken

A delicious, sweet chicken recipe! It’s much healthier than going out and ordering chicken with honey mustard. Plus, it’s super simple!

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 6
  • Yield: 6 honey mustard, organic, boneless, skinless chicken breasts or thighs

Ingredients

  • 6 organic boneless, skinless breasts or thighs
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon avocado oil (or oil of choice)

Honey Mustard Sauce

  • 4 tablespoons organic honey
  • 2 tablespoons yellow mustard
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees.
  2. While oven is preheating, grease skillet or glass pan with avocado oil.
  3. Place the chicken in a cast iron skillet or in a glass pan and sprinkle salt and black pepper over chicken.
  4. After oven has preheated, place the chicken in for 35 minutes. Get out a large pot for a double boiler method, fill with water, and put a smaller sauce pan or metal mixing bowl inside of the large pot so it rests on the water. Turn the burner on high.
  5. In the smaller pot, place honey, yellow mustard, and butter. Melt together for the honey mustard sauce.
  6. When chicken has 17 minutes left, pull it out of the oven. Add your honey mustard sauce, and place back in the oven for the remaining 17 minutes.
  7. Once the timer is done, make sure the oven is off, and take out your chicken. Serve and enjoy!

Delicious Crock Pot Chicken & Bone Broth

This is a chicken recipe that is so easy to throw together, it isn’t even funny. Ideal for those busy week days or relaxing weekends!

  • Prep Time: 15m
  • Cook Time: 6h
  • Total Time: 12h
  • Serves: 8
  • Yield: 5-7lbs. whole chicken & veggies with bone broth

Ingredients

  • 1 5-7lb. whole, organic chicken
  • 4 tablespoons butter
  • 1 cup filtered water
  • 2 cups carrots, chopped (or baby carrots)
  • 2 ribs of celery, chopped
  • 2 small onions, in quarters
  • 1 dash garlic powder
  • 1 dash italian seasoning
  • 1 dash black pepper
  • 1 dash sea salt
  • 6 cups filtered water

Bone Broth

    Instructions

    1. Place organic, whole chicken onto a large plate or in a large bowl. Stuff sliced quartered onions inside the chicken.
    2. Place organic, whole chicken straight into the crock pot.
    3. Season chicken with sea salt, black pepper, italian seasoning, and garlic powder.
    4. Pour one cup of water around the chicken - not on it! (the steam from this will help cook the veggies and get your broth started)
    5. Toss in chopped carrots, and celery as evenly as possible
    6. Cut butter into slices and strategically place across the top of the chicken
    7. Place lid on crock pot and set to high for 4-6 hours. (Never leave home with the crock pot on!)
    8. Serve the chicken and enjoy!

    For the Bone Broth:

    1. Tear apart the meat off of your organic chicken and take out any veggies you want. It is okay if some are left behind in the broth.
    2. Add 6 cups of filtered water, or enough to fill up the crock pot about an inch from the top.
    3. Cook on low for 4-6 hours.
    4. Once time is up, turn off the crock pot. It is easiest to wait for it to cool completely before straining the bones and veggies.
    5. Once cool, use a large, metal hand mesh strainer placed over a large mixing bowl. Pour the contents of the crock pot into the strainer. Do this slowly as not to make a mess. You may need to do this a few times as the mixing bowl may fill quickly.
    6. Once all the bones and leftover seasonings and veggies are strained, place the bone broth in a BPA free bag or container. This will give you a large quantity of bone broth. It does freeze well for later use!
    7. Toss bones and leftover veggies in the trash.
    8. Drink the bone broth as is for plenty of health benefits and gut healing!

    Potato, Broccoli, Pepperoni, and Cheese Skillet

    This is another guilty indulgence, but it’s super good! We do it once in a great while since potatoes aren’t exactly the most nutritious food.

    • Prep Time: 35m
    • Cook Time: 1h 15m
    • Total Time: 1h 50m
    • Serves: 7
    • Yield: 3 pounds of seasoned potatoes

    Ingredients

    • 3 pounds organic russet potatoes
    • 1 dash sea salt
    • 1 dash black pepper
    • 1 dash garlic powder
    • 1 dash onion powder
    • 1 cup pepperoni chunks or slices (preferably preservative free)
    • 2 cups steamed/cooked broccoli
    • 4 ounces marbled cheese
    • 1 teaspoon avocado oil (or oil of choice to grease pan)

    Instructions

    1. Fill a large pot with water and set the burner to high. Once the water boils, throw the potatoes in to cook for about 30 - 45 minutes or until done. They will be done if you notice they are soft when you can easily stick a fork into them.
    2. While the potatoes boil, fill another pot with water and set the burner to high. Once the water boils place fresh or frozen broccoli in. If it is frozen, keep the burner on high until it boils again, then turn the burner off. Cook until soft enough to eat.
    3. Get out a large, cast iron skillet and evenly grease it with the oil. Afterwards, start cutting about 1/3 of a large pepperoni stick into chunks, or alternatively use pepperoni slices.
    4. Preheat the oven to 350 degrees Fahrenheit.
    5. Once the broccoli and potatoes are done, make sure to strain out the water in the sink.
    6. Places potatoes into the cast iron skillet and mash lightly (still leave chunks of potato) until you cover the bottom of the skillet.
    7. Sprinkle the sea salt, black pepper, garlic powder, and onion powder over the potatoes.
    8. Arrange the pepperoni and broccoli however you would like on top of the potatoes.
    9. Take 4 oz. of marbled cheese and slice, place kind of wedged in between the potatoes, broccoli, and pepperoni.
    10. Once the oven is preheated, place the cast iron skillet in the oven on the middle rack for 10 - 15 minutes. Check periodically to be sure the potatoes are not burning. Take it out when the cheese has melted.
    11. Stir to evenly distribute the cheese.
    12. Serve and enjoy!

    Honey Salmon

    This is a delicious, healthy salmon recipe that prefer a bit of sweet added to their meals! This one quickly became a favorite and it is exceedingly simple to make!

    • Prep Time: 5m
    • Cook Time: 30m
    • Total Time: 35m
    • Serves: 3
    • Yield: 3 salmon fillets

    Ingredients

    • 3 salmon fillets (fresh or frozen)
    • 3 teaspoons honey
    • 1 teaspoon sea salt
    • 1 dash black pepper
    • 1 teaspoon avocado oil (or oil of your choice)

    Instructions

    1. Preheat oven to 400 degrees Fahrenheit. Go ahead and evenly grease your pan with the oil.
    2. Place the salmon fillets inside (if you still have room and have more fillets, feel free to add them).
    3. Sprinkle the sea salt and black pepper on the fillets followed by drizzling 1 teaspoon of honey on each fillet.
    4. Once the oven has preheat, place your glass pan of salmon inside for 10 - 15 minutes (if thawed) or 20-30 minutes (if frozen). Check on them periodically.
    5. After the time is up, take the salmon out of the oven. To test if it is done, see if it flakes apart when you cut into it with a fork (it will not cut easily if it is still raw).
    6. Turn off the oven, serve, and enjoy!

    Rice Pasta Mac & Cheese Recipe

    While rice isn’t the healthiest, but mac & cheese is a guilty indulgence I have. Alternatively this may work well with veggie noodles.

    • Prep Time: 5m
    • Cook Time: 15m
    • Total Time: 20m
    • Serves: 8
    • Yield: 1 pound of pasta

    Ingredients

    • 4 cups rice elbow noodles
    • 1 pinch sea salt
    • 4 tablespoons butter
    • 2 cups milk
    • 8 ounces marbled cheese
    • 1 pinch black pepper

    For Sauce:

      Instructions

      1. Fill a large pot with 8 cups of water and place over the stove top on high until it boils.
      2. While waiting for the water to boil, in a sauce pan, put in milk, cheese, and black pepper. Turn on a low to medium setting and stir occasionally.
      3. When water boils in the large pot, add the sea salt and your pasta. Make sure to stir right away as rice pasta tends to stick to the bottom at first. Set the timer for 11 minutes for pasta al dente.
      4. Keep an eye on your cheese sauce, stirring occasionally, and turn off the heat when the cheese is almost melted. Allow it to sit on the burner until cheese melts completely.
      5. After pasta is finished cooking, turn off the burner, and strain the water out in the sink. In the pot, add butter to the pasta. Stir until the butter has dissolved completely.
      6. Last but not least, add your delicious cheese sauce to your pasta! Stir until the cheese sauce is evenly distributed. Serve and enjoy!

      An Easy, Simple Chicken Recipe For Busy Weeknights!

      An Easy, Simple Chicken Recipe For Busy Weeknights! I put together this recipe one day and thought, “Hey, that was simple and it works out well!” It is something that only took 5 minutes to put together.

      • Prep Time: 5m
      • Cook Time: 35m
      • Total Time: 40m
      • Serves: 6
      • Yield: 6 boneless, skinless chicken breasts/thighs

      Ingredients

      • 6 organic boneless, skinless breasts or thighs
      • 1 onion, chopped
      • 1 teaspoon sea salt
      • 1/2 teaspoon black pepper
      • 1 teaspoon garlic powder
      • 1/2 teaspoon paprika
      • 2 tablespoons butter, sliced (one piece over each chick breast or thigh)
      • 1 tablespoon avocado oil (or oil of choice to grease pan)

      Instructions

      1. Preheat the oven to 375 degrees. Coat the inside of a cast iron skillet or glass pan with the avocado oil.
      2. Place boneless, skinless chicken breasts or thighs inside your cast iron skillet or glass pan.
      3. Sprinkle the chicken with sea salt, black pepper, garlic powder, and paprika
      4. Cut your butter into six pieces. Place one on each chicken breast/thigh.
      5. On a cutting board, chop up the one onion and throw it in with your chicken.
      6. Once the oven has preheated, place the cast iron skillet or glass pan on a lower rack for 35 minutes.
      7. After your timer is done, pull the skillet or pan out of the oven.
      8. (Optional and preferred): Cut each chicken breasts/thighs each in half, down the middle, with a sharp knife to ensure that they are each properly cooked. Serve and enjoy!

      [Image Credit: Katie Smith on unsplash.com]

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