• 6-8 graham crackers - I used gluten free graham crackers!
• 2/3 cup frozen strawberries
• 1/4 cup banana
• 1 cup plain yogurt or dairy free yogurt 
• 1 heaping cup cool whip thawed or dairy free whip cream
• 1 tsp. vanilla extract

1. Line an 8x6 pan with foil. Be sure the ends of the foil extend up and over the sides of your pan.

2. Arrange half of the graham cracker pieces into rows along the bottom of pan.

3. Pulse strawberries in a blender, then add chopped banana and blend.

4. Spoon fruit into a medium bowl. Stir in cool whip, yogurt and vanilla extract. Stir it all together. 

5. Spread over graham cracker pieces in a pan and top with remaining graham cracker pieces, aligning them over the bottom layer.

6. Place in the freezer for 4 hours.

7. Lift dessert from pan and let defrost for about 5 minutes.

8. Cut between each graham square into bars.

Store any leftovers in the freezer! 

These are some of my favorite cookies! My sister-in-law makes these yummy peanut butter no-bake cookies all the time and they go so fast. They are creamy and delicious! She shared the recipe with me this weekend and my sweet tooth just had to make a batch. 

• It's easiest to measure out all of your ingredients first and have them ready. Then lay out a large sheet of parchment paper or wax paper and set aside.
• Place the butter, sugar, and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted. Bring the mixture to a rolling boil - the top should be completely covered in bubbles and bubbling vigorously. Boil the mixture for 60 seconds - and only 60 seconds! - without stirring.
• Remove from heat and stir in the peanut butter and vanilla extract until combined. The peanut butter should melt in the hot pan.
• Stir in the oats and mix until well combined.
• Drop spoonfuls of the mixture onto the parchment paper or wax paper. Let cookies cool and firm up for about 30minutes- 1 hour.

Enjoy! Store in an air-tight container at room temperature. They will stay fresh...what am I saying? They won't last long enough to go bad. :) 

With the Super Bowl just over a week away, hopefully you have that watch party planned and invites sent! But, of course, you can’t watch football without some great couch-gating food. Here’s one recipe I absolutely love. I found it on Pinterest years ago and it’s super easy, while also phenomenal. It's a great appetizer, definitely a crowd pleaser, it has spice and flavor, plus, it's light and a healthier option. 

NOTE: Since I cut dairy out of my diet, I don't use the ranch seasoning anymore and it's still fantastic! Also, if you don't love spicy, I'd recommend leaving out the red pepper. 

Serve hot and with a side of Ranch or blue cheese dressing for dipping.  Drizzle some more buffalo sauce on top to add some spice. Also serve with a few toothpicks to avoid messy fingers. 

It always goes so fast! Enjoy! 

This is currently my favorite recipe - Thai Chili Chicken Meatballs with a spicy peanut sauce. It's flavorful, delicious, super easy to make, and it's husband approved! It takes just about 10 minutes to put together, 15 minutes to bake, and it only lasts about two days in our house. They are so scrumptious!

Originally, I found this recipe on SimplyGlutenFree.com, which is full of wonderful options for anyone who has celiac disease or a gluten sensitivity. After making these the first time, I tweaked a few things to better fit our taste buds. 

These are super delicious treats! They are dairy and gluten free, and a "healthier" version of a chocolate peanut butter cup. It takes no time at all to make and all you need are four ingredients and cupcake liners.

• Fill a cupcake pan with liners or arrange them on a cooking sheet.
• In a small bowl, combine sunflower seed butter and honey. Stir until well blended.
• Melt 1 cup of chocolate chips in another small bowl. I did this in the microwave in 30-second increments, stirring after each one. It took about three or four 30-second bursts.
• Fill the bottom of each cup with a small dollop of the melted chocolate. Add a small spoonful of the sunflower seed butter and honey mixture.
• Melt the second cup of chocolate chips (1 cup) and add the final layer of chocolate to the cups, covering the sunflower seed butter and honey mixture.
• Freeze the chocolates for 5 minutes.
• If you're using sea salt, lightly sprinkle some over the top and then freeze for another 25 minutes.

Once the timer goes off, they are ready to enjoy! Be sure to store them in an air tight container or sealed bag in the refrigerator.

This recipe is so simple and is a wonderful treat for everyone and those with dietary restrictions. I originally found the recipe here and will definitely be making them again. Yum!

Hope you enjoy!

Happy Cyber Monday! Hope y'all are snagging some great discounted deals today!

If so, here's another fantastic offer for today ONLY from one local business, Life Equals. Use the code "RACHEL50" for 50% site-wide on one-time purchases or a subscription!

One of the products my husband and I both take regularly is the "Balance The Superfood Shot - Foundation Blend." Plus, I just recently started using the "Turmeric Blend" every couple of days as well. It's just a two ounce shot that's packed with half a day's serving of fruits and and vegetables. Now, just for clarity, this is not a substitute to your fruit and veggie intake but it is a great, easy and tasty addition to your routine.

The Foundation Blend has 100% organic pineapple, lemon, carrot, beet, cranberry, blueberry, cherry, spinach, kale, acai berry, camu camu, goji berry, elderberry and dragon fruit, with a dash of turmeric. It has no added sugar or preservatives and is rich in antioxidants. 

The Turmeric Blend includes 100% organic turmeric, tart cherry, orange, papaya, ginger, cinnamon and black pepper. This is great to drink after a workout because it's packed with anti-inflammatory ingredients. Just like the foundation blend, this shot has no added sugar or preservatives. It also packs powerful curcumin, which according to Health Line, it is "known to play a role in heart disease...It is a potent anti-inflammatory agent and antioxidant." 

Besides the superfood shots, I also use Life Equals' Focus & Energy vitamins and the Women's Multi Vitamin.

I absolutely love discovering and supporting local businesses like this one and was happy to share this one day deal with y'all! Head over to Life Equals, browse around and use the code "RACHEL50" when checking out to get 50% off your purchase. This code can be used for everything on their site too! 

​Let me know what you think! 

Over the weekend, my husband and I participated in our first ever chili cook off as contestants! We had a lot of fun tasting all kinds of unique and delicious chilis. The competition was fierce, but in the end, WE WON!!

We made some scrumptious White Chicken Chili and it was a hit. There were 12 entries in total, each judged on presentation, aroma and taste. I still can't believe we took home the winner's plaque!

So, I wanted to share with you this (now) award winning chili recipe. 

As I've mentioned before, I enjoy experimenting with recipes and throwing together new and creative meals. I took a little of this and a little of that from a few different chili recipes ... my mother-in-law's recipe and a few from Pinterest too. 

We like our chili with a kick, so feel free to adjust the amount of jalapeños and peppers. 

1. Combine the chicken, onions, celery, red pepper, green chili peppers, garlic, cumin, salt, coriander, oregano, cayenne pepper, Tony's, bay leaf, and jalapeños in the crockpot. Pour the chicken broth over the top, covering the chicken and the vegetables. 

2. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.

3. About 30 minutes before the timer is up, shred the chicken by pulling apart with two forks (it will easily fall apart). Place back in the crockpot and add the corn, beans and a sprinkle some cilantro on top. Taste and add any other seasonings as desired. 

4. Cover and cook for another 30 minutes.

5. Serve topped with more cilantro, jalapeños and sour cream.

Hope you enjoy it as much as we did!

- 1 1/3 pancake mix
- 1 egg
- 1 scoop protein powder (I use chocolate, thus the chocolate flavor)
- 1/2 tablespoon cinnamon
- 1 cup almond milk (I like vanilla for extra flavor)
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
​- Lite or sugar free syrup to top

Not pictured but, I would also recommend adding a scoop of Further Food Collagen. I use it in just about everything. If you'd like to order some, use the discount code "RACHELSANTSCHI"

Another note, ​I think next time I make these, I'll add some cocoa powder or dark chocolate chips for a boost of chocolate flavor. Give it a try and let me know what you think!

1. Place all the ingredients into a bowl and stir until throughly mixed.
I recommend warming the coconut oil so it's soft
and easier to stir into the batter.

2. Pour 1/3 cup of batter onto a greased skillet.

3. Once pancakes are fully cooked, top with a dash of cinnamon and lite or sugar free syrup.



Makes for a delicious breakfast! ​Enjoy!

I love these protein bites and they’re a staple in my fridge. They’re in high demand for so many reasons - when you need to curb a hunger attack, when you’re short on time and need a quick grab and go snack or just need to crush a sweet tooth craving.

Note - I have been using Further Food Collagen in everything! If you'd like to order some, use the discount code "RACHELSANTSCHI"

1. Mix all ingredients in a medium bowl and stir until thoroughly blended

2. With your hands, form the mixture into small balls and place on wax paper

​3. Place in fridge to set and after half an hour, enjoy!

Store in fridge in an air tight container.

Just double this recipe from the get go so you’ll have plenty to share with your spouse, your roommate, the kids, etc.

Until next time!

​- Rachel

You’ve probably noticed I love easy crockpot recipes. So yet again, I want to share with you one of my favorites.

Not only is this recipe simple, requiring just four ingredients, but it can also go with so many things. I've put it on top of salads, wrapped it in a tortilla, and it can even just stand on it's own. It has just enough spice and flavor!

For lunch, I put the buffalo ranch chicken in a big piece of romaine lettuce, topped it with cherry tomatoes, avocados, banana peppers and spicy ranch dressing. It was incredibly delicious! (photo below)

1. Place all ingredients in the crockpot and set on low for six hours or high for four hours.

2. Once the chicken is cooked through, about four hours, shred it by pulling it apart with two forks. The chicken should be very tender and easily shred.

3. Place it back in the crockpot for at least 30 minutes.

Enjoy!

Note: Often times there is too much sauce left in the crockpot, so I don't keep all of it. I save just a small amount of sauce to store with the leftovers, but if needed later to reheat, I'll add some chicken broth or more buffalo sauce to taste.

As you know, I love experimenting in the kitchen and use my crockpot regularly. It's just so easy to throw some ingredients into the pot and let it do all the work until dinner time.

So, I wanted to share with you another easy recipe I discovered. Plus, the only actual cooking required is browning the meat.

1. Brown the ground beef. I used half a pound of ground beef and half a pound of turkey.

2. Chop, drain, dice the remaining ingredients as needed and then add to the crockpot. Set on high for 4 hours or low for 6 hours.

3. Once the timer is up, grab a bowl and a scoop of this delicious soup. Top with cilantro and avocado.

I also added some roasted red pepper tortilla chips on top for crunch.

Note: To add a little more spice, throw in some chili powder or an extra jalapeño or two. Or if you're a cheese lover, top your bowl with some cheddar cheese.

This is such an easy recipe and a great meal for dinner or to pack for lunch at work.

Enjoy!

This is a super simple cookie recipe and a great healthy alternative! It’s also perfect if you need to use some bananas that are about to go bad. We had a few bananas that were just about past their prime, so I went to Pinterest to find some recipes I could throw together.

​Here's what you need...

Ingredients

- 1 ripe Banana
- 2 tbsp Peanut Butter
- 1/2 tsp Agave
- 1/2 tsp Vanilla
- 1/3 cup Coconut Flour
- 2 scoops Further Food Collagen

At the last second, I also decided to add some cinnamon on top!

Side note - I have been using Further Food Collagen in everything! If you'd like to order some, use the discount code "RACHELSANTSCHI".

Instructions

1. Preheat oven to 350 degrees
2. Mash banana in bowl
3. Thoroughly mix peanut butter, agave and vanilla with mashed banana
4. Slowly add in coconut flour and collagen mixing well
5. Form into walnut sized balls on baking sheet
6. With a fork, flatten each piece and sprinkle cinnamon on top
7. Place in oven and bake 10-15 minutes

ENJOY!

YUM! Hope you enjoy these as much as we have!