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Cheesy Chicken + Quinoa Casserole -
4 cups of shredded cooked chicken
1.5 cups of Quinoa or Rice (or a combo)
4 cups of chicken bone broth
1 bag of frozen broccoli
8oz of sharp cheddar cheese
1/4 cup flour
1/2 stick of butter
2 cloves garlic or 1tbsp minced garlic

Preheat oven to 350.

Cook Quinoa according to package instructions (I use a rice cooker with 1.5 cups grain and 3 cups of bone broth)

In a sauce pan, melt butter and sauté garlic until fragrant. Slowly sprinkle in your flour and slowly add remaining 1 cup of bone broth to create a roux. Once everything is combined and thickened, add 2 cups of shredded cheddar cheese and again allow to melt and combine into roux. Once that’s established, add your cooked ingredients and combine (chicken, quinoa, and broccoli).

Pour casserole contents into a greased 9x13 baking dish. Cover with remaining shredded and lightly top with foil. Bake in 350 degree oven for 20 minutes. Remove foil and bake additional 5 minutes to allow cheese to get bubbly and brown. Serve and enjoy! 😊

Chocolate Chia Seed Pudding -

ingredients (1 serving):
• ¾ cup unsweetened almond milk
• ¼ cup plain Greek yogurt
• 3 Tbsp chia seeds
• 1 Tbsp unsweetened cocoa powder
• 1–2 Tbsp maple syrup or honey (to taste)
• ½ tsp vanilla extract
• Pinch of salt (optional but recommended)

Instructions:
1. Whisk the almond milk, Greek yogurt, cocoa powder, sweetener, vanilla, and salt until completely smooth.
2. Stir in the chia seeds.
3. Let sit for 5 minutes, stir again (this step matters).
4. Cover and refrigerate for 2–4 hours or overnight until thick and creamy. Top with berries, chocolate chips, or whatever you like!

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