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Spaghetti with Sauce

  • 2 24-ounce jars of spaghetti sauce
  • 1 medium onion
  • Spices to taste-about a teaspoon of each onion powder, garlic powder, basil, oregano. A dash or more of red pepper flakes and about 1/2 cup brown sugar
  • 1 lb. hamburger meat
  • Put the 2 jars of sauce in the crock pot. Add spices and stir to combine.
  • Cut onion and add to a pot. Add hamburger meat and cook until onions are translucent, and the meat is cooked through.
  • Add meat mixture to sauce and cook on low for about 3 hours.
  • Cook pasta according to the package directions.
  • Serve sauce over pasta.

Best Chicken Tacos

  • Buy a rotisserie chicken.
  • Shred all chicken off the rotisserie chicken, dark meat, and white only soft drum.
  • Put in a separate container.
  • Get a pan and put it in
  • 2 tablespoons Avocado oil
  • 2 onions sliced super skinny.
  • Lightly browned 2 onions
  • Add some more avocado oil and garlic.
  • Add pulled chicken off the rotisserie.
  • First, sear the chicken, once the chicken is seared.
  • Add 4 cloves of garlic.
  • 1 teaspoon cumin
  • At the end add 4 tablespoons of fresh cilantro, 3 teaspoons of honey.

2 tablespoons organic earth balance butter

  • Garnish at the end with 1/2 cup of cilantro and 2 limes

Sauteed Chicken Breast

  • 3 chicken breasts, Pound chicken until even Tenderize with a fork.
  • Put in a bowl and give them a healthy dose of olive oil.
  • Add spices and mix, Olive oil, S/P, Cumin, and Ancho chili.
  • Pinch cayenne
  • Garlic powder, Onion powder
  • Let marinate for 15-20 minutes.
  • Sauté chicken for about 4 -5 minutes on each side, depending on the thickness of the chicken.

Mama Z's Ceaser Dressing

  • 1 cup veganize (soy-free)
  • 2 garlic cloves- added 1 more.
  • 1 teaspoon capers (Mediterranean)
  • 1 teaspoon of my homemade honey mustard
  • 2 teaspoons Bragg Aminos
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon ground white pepper
  • 1/2 cup dairy-free Parmesan (my homemade vegan Parmesan)
  • Blend everything but the last ingredient then folds in cheese.

Quick and Easy Alfredo Sauce

  • ½ cup butter
  • 1 (8 ounces) package of cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • ⅛ teaspoon ground black pepper

Egg Roll in a Bowl

USE FRESH AND NON-GMO PRODUCT

Ingredients

  • 1 1/2 pounds organic ground Turkey / Chicken /Beef or Lamb
  • 1 large onion & 2 green onions diced finely.
  • 1 16-ounce bag of coleslaw mix
  • 1/2 cup carrots peeled and finely shredded.
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 2 cloves minced garlic.
  • 1/2 – 3/4 cup organic gluten-free TAMARI or Coconut, Aminos (my fav)
  • 2 tbsp sesame oil
  • 2 tbsp Avocado Oil (Primal Kitchen)

 

Directions:

  • Sauté Onions till tender in 1 Tbsp. Avocado Oil or Ghee
  • Add Ground meat and sauté till browned with the onions.
  • Add Sesame Oil, Carrots, Cabbage – Cook 10 min.
  • Combine remaining ingredients and then pour over your meat, cabbage & carrots.
  • Cook 10 min more till tender.

Paleo Chicken Parmesan (Dairy- Free, Gluten Free)

  • 3/4 cup cashews no need to soak.
  • 2 tablespoons fresh lemon juice
  • 1/3 cup water
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 1/2 Tbsp nutritional yeast chicken
    • 5 lbs. boneless skinless chicken breasts thin sliced or pounded to 1/2″ thickness.
    • 1 cup blanched almond flour.
    • 1/4 cup tapioca flour or arrowroot
    • 1 1/4 teaspoon fine sea salt
    • 1/4 teaspoon black pepper
    • 2 teaspoon Italian seasoning blend no salt added.
    • 1 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • dash red pepper flakes optional.
    • 1 large egg whisked.
    • 1/4 cup refined coconut oil or avocado oil, for frying. Add more as needed.
    • 25 oz jar marinara sauce no added sugar
    • Minced parsley for garnish

     

    Directions:

    Cheese sauce:

    • Place all ingredients in a small high-speed blender or food processor. I used my Nutribullet for this, and it was fast and easy. Blend on high speed until smooth and creamy, transfer to a small bowl if desired, and set aside.

     

    Chicken:

    • Mix all the dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture). Preheat your oven to 400 degrees F.
    • Have your whisked egg in a shallow bowl heat a large, deep skillet over medium heat, and add the coconut oil. Depending on the size of your skillet, you might have to fry these in 2 batches, so have additional cooking fat ready in case you need more.
    • Once the skillet is preheated (you can see if a drop of the dry mixture sizzles), dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess. Place the chicken in the pan, then repeat the process for each piece of chicken.
    • Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2 minutes depending on the thickness of your chicken.
    • Place about 1 1/2 cups marinara in the bottom of a 9×13” baking dish. Place the fried chicken cutlets over the sauce layer. Spoon 2 Tbsp more sauce on each cutlet, then follow with the same amount of cheese sauce (or as much as desired.)
    • Bake in the preheated oven for 5-10 mins or until just heated through. This is only to heat through, so do not keep it in the oven too long. Serve right away alone or overcooked spaghetti squash, sweet potato noodles, or zoodles. Enjoy!

Chicken Soup

  • 1 Tablespoon olive oil
  • 2 Tablespoons butter divided
  • 2 chicken breasts with
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 medium yellow onion diced
  • 1 cup carrots peeled and diced
  • 1 cup celery stalk diced
  • 4 -6 cloves garlic minced
  • 6 cups water
  • 4 lemons juiced
  • Juice of 1 lemon
  • 4 tablespoons minced fresh cilantro
  • Add olive oil and 1 tablespoon butter to a large Dutch oven or stockpot and heat over medium heat. Add chicken breast
  • Add the remaining butter to the Dutch oven, then add onion, carrots, celery, and garlic. Cook, stirring often, until soft, about 3 minutes.
  • Pour in water, using a wooden spoon to scrape up any browned bits in the bottom of the Dutch oven. Bring to a boil. And Reduce heat and simmer for about 30 minutes
  • Once the chicken is done take it out and shred it. Add it back to the pot

Taco Soup

  • 1 pound ground beef
  • 1 onion
  • 2 cans of Canned tomatoes Rotel and cilantro
  • 1 Canned corn with water
  • 1 Can black beans with the water
  • Taco seasoning packet
  • 1 Pub cheese with jalapeños
  • 1 whipped cream cheese
  • Cook beef and onions
  • Put it all in a crock pot.
  • ..Shredded cheese, Sour cream, Fritos

Cilantro Lime Dressing

  • 5 large bunch fresh cilantro
  • 1 cup avocado
  • 4 garlic cloves
  • Juice of 2 limes
  • 2 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup of veganaise
  • Put all in a food processor until smooth.

House Dressing

  • 1/4 cup Dijon mustard with course mustard seeds
  • 2 tablespoons of honey
  • 2 tablespoons fresh lemon juice
  • 2 cloves of garlic pressed or minced
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon balsamic white vinegar
  • 3/4 cup soy-free vegan
  • 1 dill pickle cut up very small
  • 1/2 tablespoon vegan Worcestershire
  • Put it in a mason jar and stir together.

Lettuce Wraps

  • 1 T sesame oil
  • 2 T peanut oil
  • 1 T garlic chopped
  • 1 T ginger chopped
  • 1 lb. Ground chicken
  • 1 Can chopped water chestnuts (I buy sliced, drain, and chop up)
  • Heat oil and sauté garlic and ginger. Add ground chicken and cook. Drain off grease and

add water chestnuts and the following mixture Mix

  • ¼ c. Gluten-free soy sauce
  • 3 T Honey
  • 2 T Rice vinegar
  • 3 T Mirin
  • Pour over the chicken mixture. (I usually reserve 1 TB of the grease with a teaspoon

of corn starch and add it back to thicken. Serve with bibb or hydroponic lettuce, shredded carrots, and Sriracha and jasmine rice.)

Cauliflower Soup

  • 4 slices bacon, diced tablespoons annealed butter
  • 3- 4, cloves garlic, minced
  • 2 – onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken through
  • 1 Coconut Milk
  • 1 head cauliflower, chopped into small pieces

 

Directions:

  • Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy; about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Melt butter in the stock pot add garlic, onion, carrots, and every. Cook, stirring occasionally, until crisp-tender, about 3-4 minutes.
  • Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes; season with salt and pepper, to taste.
  • Serve immediately, garnished with bacon and parsley if desired.

Brocolli Cheddar Crustless Quiche

  • 6 eggs
  • 1 cup (240 ml) milk or cream
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup (115g) grated cheddar
  • 3 cups broccoli florets, chopped (about 1 large head)
  • Preheat oven to 350°F/180°C. Lightly grease a 9-inch pie plate and set aside.
  • In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
  • Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the center has set and is no longer jiggly.
  • Let cool slightly for about 5 minutes before slicing and serving.

Creamy Vegan Carrot Soup

  • 1/3 cup raw cashews
  • 1 cup water for soaking cashews
  • 1 tablespoon coconut oil or olive oil
  • 1 yellow onion diced – Put 2
  • 1-inch ginger peeled and minced/grated
  • 5lb carrots peeled and roughly chopped into 1–2-inch pieces about 6 medium/large

carrots)

  • 114-oz can of light coconut milk
  • 2 cups vegetable broth
  • 1/2 teaspoon salt or more to taste
  • Optional ingredients: -garlic, -cumin, smoked paprika, red pepper flakes, turmeric, fresh 2 cloves minced garlic put 4
  • Soak the cashews in water while you prepare the soup.
  • In a 4–5-quart soup pot with a heavy bottom, sauté the diced onion and ginger in a tablespoon of coconut oil for about 5 minutes, taking care not to burn the onion.
  • Add the diced carrots, canned coconut milk, and vegetable broth. Add salt. Bring to a boil, then cover and reduce to heat so the soup comes to a simmer. Simmer for 38 minutes, or until the carrots are fully cooked and easily pierced with a fork.
  • Remove from heat and allow the soup to cool for 15-20 minutes. Puree it until desired smoothness using an immersion blender or a blender. Optional: Add diced parsley leaves or smoked paprika for extra flavor, or a pinch of turmeric for some antioxidants.