Healthy Fig Neuton recipe& Crockpot Meal Prep

Hello cupcakes and welcome to the newly renovated blog!

I am slowly learning more and more about how this whole blog thing works. I am in love with the new layout and colors of my blog! Comment below if you like the new layout and options on the page. I will be working on adding more stuff later today and tomorrow. 

This morning I drank some cold brew coffee from Trader Joe's - I added hemp milk & ice to the coffee concentrate! I also had an egg scramble consisting of eggs, mushrooms, prosciutto, and avocado while I started working on my blog. 

Last night I started up my handy dandy crockpot! My boyfriend bought me a nice one for Christmas last year. I love using it for an easy meal prep option. Crockpots are also my favorite during fall when I get excited to make soups and different chili recipes. I plugged the crock pot in and put it on the low setting. I added turkey legs, enough water to cover the legs, ground pepper, pink Himalayan salt, dried crush onion, and garlic powder. I don't measure these things, I just kind of throw them in depending on how you want it to taste. You really can't mess this part up because these blend into the water and just flavor the meat. I let the turkey cook over night. In the morning I took the turkey legs out of the water and took all of the bones out. Once the bones and fatty stuff were out, I added a bag of carrots and 5-6 mini red potatoes. I sliced the red potatoes into cubes. I placed the top on the crockpot and let it cook until the potatoes and carrots are soft. The finished product is below! I separated mine into 5 portions and added avocado slices. 

One of my avid readers requested the healthy fig neuton recipe from yesterday's post. Here is a link to that post: Healthy Fig Neutons. Scroll to the bottom of the post to see the picture. 

Ingredients:

Crust:

-1 bag of almond flour (16 oz bag)

-2 egg

-a splash of milk of choice, I used unsweetend hemp milk

-3 tsp of cinnamon

Filling:

-12-24 fresh figs- more figs= more filling

-1 spoonful of coconut oil, melted

-1-2 Tablespoon of cinnamon

-3-6 Tablespoons of ground flax seeds

* If you want to make this sweeter you could add some dates into the crust or filling. *

Also you will see that the filling ingredients vary depending on how much filling you want. If you use more figs then you will need more ground flax seeds. 

Directions:

Preheat oven to 375 degrees. Use a 9X9 or round cake pan and line with parchment paper or aluminum foil (it makes clean up easier). If you use aluminum foil you will need to grease the pan with some coconut oil. Place all of the crust ingredients into a food processor and process until a dough ball forms. If you need to add more milk, add it slowly until a ball forms. Take dough out of the food processor and divide into two balls. Flatten out one ball on the prepared baking pan and leave the other ball for the top. Next, in the food processor add the filling ingredients and process until combined. Spread the filling out onto the crust. Once the filling is spread out evenly, flatten out the last dough ball and lay over the top of the filling. Bake until the top starts to turn golden brown. Mine took about 15-20 minutes. Keep a close eye on it because it may cook faster or slower!

I really like to eat mine warmed up in the microwave and then I top it with sliced bananas, unsweetened coconut, and a little bit of hemp milk or other milk alternative. Let me know if you have any questions or if you recreate any of these recipes! 

Later Taters!