![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
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![\"muffin\"](\"\/blog\/wp-content\/uploads\/2016\/04\/muffin-150x200.jpg\")
Ingredients
\n\u2022\t\u00bd cup of diced, cooked chicken
\n\u2022\t1\/2 cup of grated Swiss cheese or cheese of choice
\n\u2022\t4 to 6 eggs
\n\u2022\t\u00bc cup of veggies of choice
\n\u2022\tSalt and pepper to taste
\nDirections
\n\u2022\tHeat oven to 350.
\n\u2022\tIn a large bowl, whisk the eggs.
\n\u2022\tAdd the grated cheese.
\n\u2022\tAdd the chicken.
\n\u2022\tTransfer this mixture into blender or food processor, and add vegetables. Don\u2019t over blend.
\n\u2022\tGrease your muffin pan with some coconut oil.
\n\u2022\tScoop the mixture into the muffin liner.
\n\u2022\tBake for 20 minutes or until toothpick comes out dry.
\n<\/p>\n
![\"macncheese\"](\"\/blog\/wp-content\/uploads\/2016\/04\/macncheese-300x160.jpeg\")
Ingredients
\n\u2022\t16 oz. brown rice or quinoa noodles
\n\u2022\t4 tbsp. of grass-fed butter
\n\u2022\t2 \u00bd cups of shredded cheddar and jack cheeses
\n\u2022\t1 cup of almond milk
\n\u2022\t1 cup pureed carrot (blend carrots in food processor and puree)
\n\u2022\t\u00bc tsp. of salt
\n\u2022\tpepper to taste
\nDirections
\n\u2022\tPreheat oven to 350 degrees.
\n\u2022\tBoil pasta according to package directions. Drain and return to pot.
\n\u2022\tStir in butter over low heat until melted. Remove from heat.
\n\u2022\tStir in cheese.
\n\u2022\tAdd in carrot puree and stir to combine.
\n\u2022\tAdd almond milk, salt and pepper.
\n\u2022\tTransfer to a 2 \u00bd quart greased baking dish and bake for 30 minutes at 350 degrees.
\n<\/p>\n
![\"quesadillas\"](\"\/blog\/wp-content\/uploads\/2016\/04\/quesadillas-300x200.jpg\")
Ingredients![\"3-weeks-to-shredded-shop-banner\"](\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"