2 Healthy Recipes

INGREDIENTS · 2 large flour tortillas (burrito-sized) · 3 cups chopped/shredded lettuce · 1 cup black beans or taco meat/protein of choice PROTEIN OPTIONS · black beans (vegan/vegetarian) · taco seasoned ground beef/turkey · taco seasoned roasted chickpeas (vegan/vegetarian) · cauliflower walnut taco meat (vegan/vegetarian) · salsa shredded chicken · seasoned shrimp or salmon TACO SALAD TOPPINGS – CHOOSE YOUR FAVORITES · grated cheese · salsa · diced tomatoes · sliced jalapeño peppers · cilantro · pico de gallo · sliced avocado · guacamole · cabbage slaw · fresh chopped onion or pickeld red onion · sour cream or Greek yogurt · hot sauce · avocado salsa verde · black bean salsa TOOLS NEEDED · 1 non-stick toritlla pan to make the crispy

INGREDIENTS · 1/2 cup rice · 1 cup water · 1/2 tsp oil (coconut, olive, avocado) · 1 clove garlic smashed and minced · 5 oz fresh spinach · 1/2 tsp dried basil or try fresh! · 1/4 tsp red pepper flakes · 1/4 tsp oregano · salt and pepper to taste · 1 cup grated mozzarella cheese plus extra for topping · 1/3 cup crumbled feta cheese · 2 bell peppers · fresh parsley to garnish optional Instructions · Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.  · Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.  · Preheat oven to 350 degrees F.  · Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.  · Season with basil, red pepper flakes, oregano, salt, and pepper. 

INGREDIENTS · 2 TBSP avocado oil · 2 TBSP apple cider vinegar · juice of 1 lime · 1/2 tsp ground ginger paste (or try fresh!) · 1/4 tsp salt · 1/4 tsp pepper · 3 cups shredded carrots · 1-2 cups shredded cabbage · 3-4 thinly sliced radish · 3-4 TBSP chopped green onion · sesame seeds for topping Instructions · Whisk together oil, vinegar, lime juice, ginger paste, salt, and pepper or place the ingredients in a mason jar and shake well. If desired, a clove of garlic may be minced and added to the dressing too!  · Combine carrots, radish, and green onion. Give your dressing another whisk/shake and toss veggies with half the dressing using salad tongs or massage dressing into slaw with clean hands.  · Top with toasted sesame seeds and add remaining dressing, to taste. Source : here

INGREDIENTS · 1 cup quinoa · 1.5 cups water · 1 cup chopped green bell pepper · 1 cup chopped red bell pepper · 1/3 cup crumbled feta cheese · 1/4 cup extra virgin olive oil · 2-3 TBSP apple cider vinegar · salt and pepper to taste · 1-2 TBSP fresh parsley Tasty Extras : · Hummus · Pita wedges · Olives · Fresh tomatoes · Sliced or chopped avocado · Lemon wedges Instructions · First rinse and drain your quinoa using a mesh strainer or sieve.  · Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!  · Next add your water, set burner to high, and bring to a boil.  · Once boiling, reduce heat to low and simmer, covered w

INGREDIENTS Spring Rolls · 10-12 large shrimps deveined · 1 cucumber julienned (3-4" long) · 2-3 small carrots julienned (3-4" long) · 3 oz buckwheat noodles · leaves from 1 small head iceberg lettuce · 1 cup coriander (springs) · 1/2 cup fresh mint leaves · 1 tsp avocado oil · 1 tsp soy sauce · 10 rice paper wraps · salt Dipping · 1/4 cup peanut butter (plain) · 1-2 tbsp soy sauce · 1 tbsp chili garlic paste · 1 tsp corn starch · 1 cup water Instructions · Heat oil in a medium skillet on medium heat. Add shrimp, 1 tsp soy sauce and salt if necessary. Sauté the shrimps for about 2-3 min or until well done. Let it cool for about 5 min.  · Meanwhile, cook noodles according to the package instructions. Once cooked, drain and rinse with cold water to avoid further cooking.  ·

INGREDIENTS For the smoothie bowl: · 2 large frozen bananas (chopped) · 1½ cups frozen white grapes · 1¼ cup almond milk (or other nut milk) · ¼ cup coconut yoghurt · 2 tsp E3Live Blue Majik (slightly rounded), ½-1 tsp Raw Nice blue spirulina, or spirulina · Squeeze of lemon juice For the toppings: · ½ large dragon fruit (sliced) · 1 passion fruit (halved) · 1 kiwi (peeled and sliced) · 1 tbsp toasted pistachios (chopped) Instructions · Start by preparing all of your toppings first. (Nobody likes a sloppy smoothie bowl!)  · Next add your frozen chopped bananas, frozen grapes, ¼ cup yoghurt, and ¾ cup of almond milk to a high powered blender and blend until smooth - use the tamper if needed. I used my Froothie Optimum G2.1 on the 'Sorbet' setting. If your blender is having trouble blending up your smoothie then gradually add more almond milk ¼

INGREDIENTS · 3 large sweet potatoes washed and scrubbed · 3 tablespoons homemade taco seasoning plus 1 teaspoon · olive oil · salt and pepper · 1 pound lean ground turkey or chicken · 1 15 ounce can of black beans drained and rinsed · your favorite taco toppings Instructions · Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.  · Cut your sweet potatoes in half. Rub them with olive oil. Season with 1 teaspoon taco seasoning, salt and pepper. Bake for 50 minutes or until the potatoes are tender. Smaller sweet potatoes will take less time.  · When the potatoes are almost done, heat a medium skillet over medium heat. Add a little olive oil or cooking spray. Add the ground meat, breaking it up as it cooks. Add in the taco seasoning.  · When the meat is almost cooked through, stir in the beans to warm.  · When the

INGREDIENTS · 2 cups mushrooms, sliced, any variety · 2-3 tsp extra virgin olive oil · 2-4 cloves garlic, roughly chopped · 1 Tbsp balsamic or apple cider vinegar · salt and pepper to taste · 2 slices bread, toasted · 1 small avocado · 1/2 fresh lemon - for the juice Instructions · Warm skillet over high heat. Add the oil. When the oil is hot, add the garlic. About a minutes later, pour in the mushrooms. Toss in the oil a bit with a spatula. · Cover the pan with a lid and allow the mushrooms to cook for 1-3 minutes, just until tender and lightly browned. · Reduce heat to low, remove lid, add salt and pepper and toss the mushrooms a bit. Turn heat off and add in the vinegar. Toss. Turn heat back up to high and allow to burn off any excess liquid. Mushrooms should be lightly browned and greatly reduced in size by now. Turn heat off and let them sit in the pan while y

INGREDIENTS · 3-4 bananas · 1/2 bag Good Life Chocolate Chips · Almond Butter Instructions · Slice up a few bananas. · Spread a little almond butter on half of the small banana slices.  · Sandwich the slices with another small banana slice on top in similar size.  · Flash freeze the little banana bites for 15 to 20 minutes.  · While the banana bites are in the freezer, melt the Good Life chocolate chips in the microwave in a glass bowl for a minute or two, stir the chocolate until smooth.  · Now you are ready to dip. Using a small pair of tongs, dip each little banana bite into the warm melted chocolate. The tongs help to grip the bananas, as they tend to be slippery. Place the banana bites on a half pan on top of a piece of parchment paper (for easy cleanup),  · Freeze the banana bites for 30 minutes or until the chocolate has solidified.  · Once fro

INGREDIENTS Salmon: · 4 skinless salmon fillets · salt and pepper to season · 2 tablespoons lemon juice · 2 tablespoons olive oil divided · 1 tablespoon unsalted butter Filling: · 4 oz (120 g) cream cheese at room temp · 4 oz (120 g) frozen spinach thawed · 1/4 cup finely grated parmesan cheese · 2 teaspoons minced garlic · Salt and pepper, to taste Optional Garlic Butter: · 1 tablespoon unsalted butter · 1 tablespoon minced garlic · 1 tablespoon lemon juice Instructions · Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.  · Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmes

INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for

INGREDIENTS Overnight Oats: · 3/4 cup unsweetened almond milk · 1 to 2 medjool dates, pitted · 1/2 cup rolled oats · 1/4 cup vegan coconut yoghurt · 1 tbsp chia seeds Sautéed Apples: · 1 apple, cut into about 1 to 1.5cm pieces (make sure to use a sweet variety) · 2 tbsp freshly squeezed orange juice · 1/2 tsp maple syrup · 1/4 tsp ground cinnamon, or to taste · 1/4 tsp vanilla extract To serve: · 1 tbsp roasted silvered or sliced almonds* (see below in notes for directions) · more vegan coconut yoghurt Instructions Overnight Oats:  · Add the almond milk and one of the medjool dates to a high speed blender and blend until smooth. Taste and add another date if you would prefer it to be sweeter.  · Pour this into a bowl, along with rolled oats, coconut yoghurt and chia seeds. Refrigerate for a minimum of 2 hours or over

INGREDIENTS · 1/4 cup unsweetened almond milk · 1 cup frozen mixed berries (I use a mix of blackberries, strawberries, raspberries and blueberries) · 1 cup baby spinach · 1 tbsp golden flaxseeds · 2 tsp acai powder · 1 1/2 frozen bananas (add more for an extra thick texture) Instructions · Add the almond milk, berries, baby spinach and flaxseeds to a high speed blender and blend until smooth. You may have to stop and give it a mix to get it going until it starts to blend properly.  · Add the frozen banana to the blender and pulse until just smooth. Because of how thick it is, you will have to stop to give it a mix a few times to get it moving again.  · Pour the smoothie into a bowl, and top with whichever toppings you like. Source : here

INGREDIENTS · 1/2 cup unsweetened almond milk · 1 heaped cup baby spinach · 1 tbsp golden flaxseeds · 1 medium banana, cut into pieces and frozen (make sure the banana is ripe before freezing) · 1 large mango, cut into pieces and frozen, about 1 1/2 to 2 cups (make sure the mango is ripe before freezing) · toppings of your choice, I use fresh mango slices and chia seeds Instructions · Add the almond milk, baby spinach and flaxseeds to a high speed blender and blend until smooth. · Add the frozen banana and mango pieces to the blender and pulse until just smooth. Because of how thick it is, you will have to stop to give it a mix a few times to get it moving. · Spoon the smoothie into a bowl, and top with whichever toppings you like! Source : here

INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"