I used this recipe 
https://damndelicious.net/2014/10/13/easy-homemade-ramen/
...and added a lot of veggies like bok choy and other greens, regular mushrooms instead of shiitake, tomatoes, and 1/2 lbs of chicken. And yummy millet and brown noodles from Costco (see photo)!

4 SERVINGS
prep time:
10 MINUTES
cook time:
20 MINUTES
total time:
30 MINUTES
The easiest ramen you will ever make in less than 30 min. And it’s so much tastier (and healthier) than the store-bought version!

INGREDIENTS:

• 2 large eggs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 4 cups reduced sodium chicken broth
• 4 ounces shiitake mushrooms
• 1 tablespoon reduced sodium soy sauce
• 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
• 3 cups baby spinach
• 8 slices Narutomaki, optional*
• 1 carrot, grated
• 2 tablespoons chopped chives

1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving.
2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3. Whisk in chicken broth, mushrooms, soy sauce and 3 cups water.
4. Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes.
5. Stir in spinach, Narutomaki, carrot and chives until the spinach begins to wilt, about 2 minutes.
6. Serve immediately, garnished with eggs.

This is one of my client's favorite salads, and I am sure you'll see why!

Serves  4 

INGREDIENTS
1 half of a large butternut squash lengthwise, seeded, peeled, and cut into 7 inch cubes 
2 teaspoons olive oil
Coarse salt and ground pepper 
1/4 cup crumbled feta cheese (only had 2 ounces) 
1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-size pieces 

INSTRUCTIONS
Preheat oven to 425F. ln a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. 

Transfer squash to a bowl; gently toss with feta and arugula and serve.

Per serving: 114 calories; 5.6g fat; 5g protein; 23.1 g carbohydrates, 6.7 g fiber 

INGREDIENTS
​3 pounds of any meat (I used ground bison, ground chicken and pork (which has the least amount of fat)
2 1/2 cups of oats, panko, bread crumbs, sweet roasted or whatever grain - I used butternut squash
1 tbsp of olive oil
1 large onion chopped
3 cloves garlic, minced
2 eggs 
2 1/2 cups of roasted diced butternut squash 
2 teaspoon Worcestershire sauce homemade (see below)
1/3 cup  grated Parmesan cheese I used cotija (Mexican Parmesan)
2 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
¼ teaspoon red pepper flakes Optional
Salt and pepper to taste
You can also toss in a cup of roasted veggies and kale in to get more veggies. I added 2 cups of baby chopped spinach! Yay for more veggies. Shhh, don’t tell my family.
 
1. Preheat oven to 400. Line a baking sheet with Aluminum foil and spray with cooking spray for easy clean-up. I used my air fryer.
2. Sauté onions and garlic until translucent in a cast iron pan.
2. Mix all ingredients together in a large bowl until combined. Be careful not to over mix. I use my hands and a ¼ cup to scoop and place on baking sheet.
 
3. Bake for 20-22 minutes, until done.
 
Serves 46.  3 is one serving 88 calories, 4 grams of protein, 3 grams of fat and 2 grams of carbs. Depending on what type of meat-sirloin, bison, chicken sausage, ground turkey or chicken.
 
I put in freezer bags and thrown them in the microwave oven. When I used to travel to work, I would put the in a Tupperware and they would defrost throughout the day. 
I use it in my kids' pasta sauce, put on salads, soups, and all that fun stuff.

​Homemade Worcestershire sauce:
INGREDIENTS

• 1⁄2cup  apple cider vinegar
• 2 tablespoons  low sodium soy sauce
• 2 tablespoons  water
• 1 tablespoon  brown sugar
• 1⁄4 teaspoon  ground ginger
• 1⁄4 teaspoon  mustard powder
• 1⁄4 teaspoon  onion powder
• 1⁄4 teaspoon  garlic powder
• 1⁄8 teaspoon  cinnamon
• 1⁄8 teaspoon  black pepper

Mix and bring to boil and store in cool in refrigerator. 

You may remember Candice Box from my recent conversation with her on my podcast. She is an energy healer, ordained minister, Spiritual Response Consultant, a graduate of Sacred Path Healing with a certification in energy healing, and a practitioner of Alchemical Arts. She is also a dear friend and cofounder of Soul Evolution, a healing school in which I am enrolled.

​Candice will be leading the mental health component of the challenge, bringing in the energy work, and talking about the mind, body, and spirit. She is also taking on the challenge and will be supporting us all as we push ourselves and grow. You are going to love her!

​If you haven't already, claim your spot now. We start Jan 19!

#mamacitachallenge #fuertefitness #fitnesschallenge #bikinibodyguide 

Albondigas Soup (Mexican Meatball Soup)
Serves 6-8 (made enough for 10 adults plus left overs)

Albóndigas is a thick Mexican meatball soup.
Use spearmint or Mexican yerba buena for the mint in this soup (I used mint).

INGREDIENTS
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 quarts chicken stock or beef stock
• 1 quart water
• 1/2 cup tomato sauce
• 1/2 lb green beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced
For the meat balls
• 1/3 cup raw white rice (I’ve also used a cup of leftover brown rice- comes out great because brown rice holds it’s shape.)
• 1 lb ground beef-I used bison, you can try turkey/ground chicken for a different flavor!
• 1/4 cup (loosely packed) chopped fresh spearmint leaves (mint works)
• 1/4 cup (loosely packed) chopped parsley
• 1 raw egg
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• A dash of cayenne (optional)
• 1 1/2 cup frozen or fresh peas
• 1 tsp dried oregano, crumbled, or 1 tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro

INSTRUCTIONS
1 Make the soup base with onion, garlic, broth, tomato sauce, carrots and green beans. Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. I did this all in my instant pot on the sauce setting, and have used celery, snap peas, and corn. 

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add meatballs to soup, let simmer, add peas. Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Put-on heat pressure for 15 minutes and it didn’t overdo the veggies.

4. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste. Garnish with chopped fresh cilantro.

Notes;
If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea.

You can vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn.
My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup.

from Simply Recipes ~ https://www.simplyrecipes.com/recipes/albondigas_soup/