Major Knitter's Boot Camp

I scream. You scream. We all scream for Nice Cream!

Summer is nearly here. That means that ice cream will be everywhere. If that’s too tempting for you, try this trick I like to call Nice Cream. Make your daily dose of dense nutrition with a ton of ice.

2 cups ice – blend before adding other ingredients
1 scoop chocolate Shakeology
½ frozen banana
1 cup fresh zucchini
1 teaspoon peanut butter
1 cup coconut milk or coconut creamer

Optional Toppings: 1-2 tablespoons of your favorite delectable toppings: nuts, granola, coconut, seeds, chocolate chips, cocoa nibs, fresh fruit.  

You might need to blend, scrape, blend, scrape. You want your Nice Cream to be really thick, so avoid adding too much liquid. Put in a big bowl. If you really want to turn it into a special treat – add some optional toppings

NOTE: This has more portions or accessories than your average Shakeology, so still keep it as a treat instead of an everyday occurrence. I find it works to help curb my cravings for a pint of Talenti or Ben & Jerry’s. I feel like I’m enjoying a treat without harming my gut or triggering those sugar addictions.

Mexican Stuffed Pepper Soup

Traditional stuffed pepper soup has Italian seasonings.  I prefer mine with a kick, so I use taco seasonings instead.

 

 

Ingredients

1 tablespoon olive oil
1 pound ground beef
1 large yellow onion, diced
3 cloves garlic, minced
Salt & pepper to taste
1-2 teaspoons taco seasoning to taste
2 bell peppers (pick your favorite colored bell pepper)
1 28-ounce can of diced tomatoes or petite diced tomatoes
1 15-ounce can of tomato sauce
2 quarts beef broth (ideally homemade bone broth)
1 teaspoon beef Better than Bouillon (or your favorite bouillon)
1/2 cup black, wild, brown, or white rice, rinsed

Instructions

1. Heat olive oil in a large pot over medium heat. Saute onions and garlic until translucent.  Add ground beef and brown until cooked through.  Break up into small bits with a wooden spoon as you cook.
2. Season with salt, pepper, and taco seasonings to taste.
3. Add bell peppers and cook for 2-3 minutes.
4. Add beef broth, tomatoes, and tomato sauce.  Bring to a boil.  Reduce heat and simmer.
5. Add rice and simmer for approximately 20 minutes until rice is cooked.

Makes approximately 6-7 servings.  

Great meal prep tip: Fill approximately 7 pint size Mason jars with hot soup. With a damp paper towel, wipe off the rim of the glass jar. Tighten lid on jars. Let cool at room temperature for 1-2 hours. You will hear the jars pop as they seal. Once cooled to room temperature, store in refrigerator. If the jar remains sealed, you can safely store the soup in the refrigerator for several weeks. If you don't seal the jars, you should eat the soup within 3-4 days.