Chicken & Vegetable Quesadilla

Here is a lunchtime favorite: 

• chicken and vegetable quesadilla
• oranges
• carrot and celery sticks

When I make these quesadilla's it's usually from left over organic chicken breast from supper the night before and whatever fresh vegetables are in the fridge.   This specific one contains shredded chicken, red and green peppers, cilantro, and organic shredded cheddar cheese.  The tortilla is gluten free (whole wheat is best if you don't have to eat gluten free).  Cook it on a panini grill or skillet for about 3-4 min.  I then use Amy's organic salsa as a topping. 

Just make it to your liking and from what you have in your fridge. It's quick and healthy, so I hope you give it a try and enjoy!

Changing our diet

Health Benefits of Peaches

Homemade Chocolate Sauce

Here is a great alternative to processed chocolate syrup.  This is a recipe that we found on Deliciously Organic's website and decided to try.  We give it two thumbs up, one for taste, and one for how easy it was.  It literally took only 20 minutes and stores for up to 3 weeks in the fridge.  So please give it a try.

Ingredients:

• 1 cup maple syrup
• 1 1/2 cups water
• 1 3/4 cups unsweetened cocoa podwer
• 2 tbsps vanilla extract

Directions:
Pour maple syrup and water in a medium sauce pan. Warm over medium heat until just simmering. Whisk in cocoa powder (it will take a minute or two to get all of the cocoa completely incorporated). Remove from heat and whisk in vanilla. Pour through a fine mesh sieve into a glass jar. Store in the refrigerator for up to 3 weeks. The ingredients will settle a bit while in the refrigerator, so make sure to stir or shake the container before using.

The Meat Industry Now Consumes Four-Fifths of All Antibiotics

Check out this article regarding the livestock industry.  It's rather disturbing to know this is what's being sold in our super markets and served for dinner.