All things Linzabeth

Makes 3 servings

2 parsnips, peeled & thinly sliced

1 cup baby carrots or 2 sliced & peeled carrots

1 1/2 cups of mushrooms, sliced

2/3 cup scallions, chopped

3 1/2 cups low sodium vegetable broth

1 cup water

1 cup chickpeas, rinsed and drained

1 Tbs fresh thyme, stems removed

1 Tbs fresh rosemary, stems removed

1-2 garlic cloves, minced

1 Tbs olive oil

1 tsp sea salt

pepper to taste

1 cup white chicken meat, cooked and shredded (optional)

Dash of hot sauce, optional

parsley for garnish

Set your Crockpot to high and add all ingredients, oil first and mix well. Allow to slow cook on high for 4-6 hours or on low for 6-8 hours. Serve with extra hot sauce & fresh herbs!

2 cups Coconut Water

1/2 cup Aloe Vera juice

1/2 Avocado

1 Banana, sliced and frozen

1 Cup of Kale

1 packet or scoop of Perfect Fit Protein

1/2 Cup of Hemp Seeds

***Optional- 1 or 1/2 Tbs. Agave or raw honey~ depends on your activity level!

Add ingredients in the order mentioned above to your blender. Blend on high for few minutes ~ Don’t forget your shake dance :) Pour into fun glasses and enjoy!

*makes 2 servings

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Ingredients:

1 cup sifted powdered sugar

1/2 cup creamy peanut butter

3 tablespoons butter or 3 tablespoons margarine, softened

1 lb dipping chocolate or 1 lb confectioner's coating

16 oz Heath English Toffee Bits

Directions:

Stir together powdered sugar, peanut butter and butter until well mixed.

Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.

Let balls stand for 20 minutes until dry.

Melt the dipping chocolate or confectioners' coating.

Drop balls one at a time in melted chocolate.

Using a fork, remove from the chocolate, letting excess chocolate drip off.

Roll in toffee crumbles

Place back on the waxed paper.

Let stand until dry.

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