2 Healthy Recipes

INGREDIENTS · 1 cup (155 grams) frozen blueberries* · 1 cup (30 grams) baby spinach · 1 ripe banana · 1 cup (240 ml) unsweetened almond milk · 2 tablespoons old fashioned oats · 1 teaspoon matcha powder I used ceremonial grade                                                      Instructions · Combine all the ingredients in a blender and blend on high for 2-3 minutes, or until smooth and creamy.  · Serve immediately, or store in the fridge for up to 2 days. Stir before serving. Source : here

INGREDIENTS · 300 grams (10.6 ounces) frozen raspberries · 340 grams (1 1/2 cup) plain Greek yogurt I used 0% fat · 110 grams (1/3 cup) honey                                                      Instructions · Combine all the ingredients in a blender and blend until smooth and creamy. This should take about 4-5 minutes. · At this point the frozen yogurt can be served and will have the texture of soft serve. For a firmer texture, transfer the mixture to a container and freeze for an hour or two before serving, stirring every 20 minutes. Once fully frozen, you may have to let it thaw for few minutes before you can scoop and serve. · If using an ice cream maker: combine all the ingredients in a blender and blend until smooth and creamy. This should take about 4-5 minutes. Transfer to the refrigerator and chill for an hour. · Once chilled, pour the mixture in your ice cream maker, and freeze according to the manu

INGREDIENTS · 1/3 cup chopped red onion · 1 TBSP avocado oil · 3 limes (2 + 1/2 juiced, remainder cut into wedges) · 1/4 cup chopped cilantro plus extra to taste · 1/2 tsp salt · 1/8 tsp black pepper · optional pinch of cumin · 12 oz shrimp (see instructions) · 2 ripe avocados · 1 cup shelled edamame, steamed · 1/4 cup chopped red bell pepper                                                      Instructions · Combine chopped red onion with avocado oil, juice of 2 and a half limes, fresh cilantro, salt, and pepper. Marinate for 10-15 minutes while you prep the rest of the salad. I decided to marinate the onions in the dressing because marinated onion makes everything more magical! It also cuts the "bite" of the raw onion, allowing the flavors to really shine through!  · You have a few choices with the shrimp here. You can cook it f

INGREDIENTS · 1 cup dry quinoa · 1.5 cups water  · 5 cups chopped curly kale  · 1/2 tsp healthy oil (avocado, olive, etc...)  · 1/8 tsp salt  · 1.5 cups frozen sweet corn (Steam if frozen or sauté if using fresh from the cob)  · 1 cup frozen edamame  · 1/2 cup shredded carrots  · 1 bell pepper chopped (any color)  · 2-4 TBSP green onion  · additional salt and pepper to taste if desired  EASY PEASY SALAD DRESSING  · 1/2 cup avocado oil (olive oil works great too)  · 1/4 cup red wine vinegar · 2 TBSP fresh chopped parsley  · 2 cloves garlic minced  · 1/2 tsp dried oregano leaves  · 1/2 tsp dried basil leaves  · 1/2 tsp sea salt  · 1/4 tsp black pepper                                                      Instructions · First rinse and dr

INGREDIENTS · 5 oz fresh baby spinach · 1-2 oranges (I used blood orange and cara cara) · 1 apple (chopped) · 1/4-1/3 cup crumbled feta cheese · 1/4 cup pecans (candied, toasted, or regular) · 2-4 TBSP dried cranberries BLOOD ORANGE DRESSING · 1/4 cup freshly squeezed blood orange juice 1 orange · 1/4 tsp orange zest · 2 TBSP fresh lemon juice 1 lemon · 1/3 cup avocado oil · 1 clove garlic, smashed and minced (approx. 1 tsp) · 1 TBSP dijon mustard · 1 TBSP honey · 1/2 tsp fine sea salt · 1/4 tsp black pepper Instructions · First, let's make our dressing! Grab a blood orange and zest about 1/4 tsp from the rind. Roll the orange on the counter to help release the juice then slice in half and juice. (I use a citrus reamer to get every last drop)  · Combine blood orange juice (we're looking for

INGREDIENTS · 1.5 cups dry orzo pasta · 2.5 cups chopped bell pepper (any color)  · 1 cup cherry tomatoes  · 1/4 cup chopped green onion  · Fresh cilantro to garnish  · optional tortilla chips for serving  CILANTRO LIME DRESSING  · 2 limes, juiced  · 1/4 cup avocado oil (or light olive oil)  · 1 TBSP white wine vinegar · 1/2 tsp sea salt  · 1/4 tsp garlic powder  · 1/8 tsp cumin  · 1/8 tsp paprika  · 1/8 tsp black pepper  · 2 TBSP chopped fresh cilantro  ITALIAN-STYLE DRESSING  · 1/4 cup extra virgin olive oil · 1/4 cup white wine or champagne vinegar  · 1 TBSP Mrs Dash Italian seasoning blend  · 1/2 TBSP garlic powder  · 1/4 tsp salt  · freshly ground black pepper to taste Instructions · Bring a large pot

INGREDIENTS · 4 oz fresh baby spinach  · 1/3 cup crumbled feta cheese plus extra to taste  · 3/4 cup fresh ripe blueberries  · 1/4 cup candied walnuts* LEMON POPPY SEED DRESSING  · 1/4 cup fresh lemon juice  · 1 TBSP minced sweet yellow onion or shallot  · 2 TBSP honey or sugar  · 1/2 tsp Dijon mustard  · 1/4 tsp salt  · 1/8 tsp black pepper  · 1/3 cup avocado oil · 1/2 TBSP poppy seeds Instructions · First make your dressing! Blend lemon juice, onion, honey/sugar, Dijon mustard, salt and pepper in a blender until smooth. Stream avocado oil slowly into the mixture while blender is running to fully incorporate. Add poppy seeds and pulse blender a few times, just to mix seeds into the dressing. You can also use an immersion blender or food processor if needed. Set dressing in the fridge to chill for a few minutes if a

INGREDIENTS · 1/2 cup dry quinoa · 3/4 cup water · 2-3 cups chopped/sliced tomato · 15 oz can chickpeas, drained and rinsed · 1/4 cup chopped green onion · 1/4 cup fresh lime juice (from 2 limes) · 2 TBSP avocado oil · 1 clove garlic (smashed and minced) · 1 TBSP fresh chopped parsley · 1/2 tsp ground cumin · 1/4 tsp sea salt · 1/8 tsp pepper · additional fresh chopped parsley to taste Instructions · First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot 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 with the lid slightly ajar, for 12-13 minu

INGREDIENTS · 1 large sweet potato  · 2-3 tsp oil or butter  · 1/2 tsp chilli powder  · 2 cups kale  · 2-4 large Nellie's Free Range eggs · salt and pepper to taste  HOMEMADE PICO DE GALLO  · 1/2 cup diced tomato  · 2-4 TBSP diced red onion  · 2-4 TBSP finely diced jalapeño pepper  · 1 TBSP fresh chopped cilantro plus extra to taste  · a squirt of lime juice (if you have it!)  · a pinch of salt to season  · Plus choose all your favorite extras from the list below!  TASTY TOPPINGS + OPTIONAL EXTRAS  · Everything bagel seasoning · Chopped green onion or chives  · Crumbled feta or cotija cheese  · Salsa · Guacamole · Avocado Toast Instructions · Peel and dice your sweet potato into 1/2-inch cubes.  · Heat a large skillet

INGREDIENTS · 1 large sweet potato  · 1/2 tsp chilli powder  · salt and pepper to taste  · 1/2 cup quinoa · 3/4 cup water  · 1 cup black beans · 1 cup frozen corn, steamed (fresh or canned work too)  · 1 cup chopped tomato  · 1 small jalapeño pepper (diced or sliced)  · 2-4 TBSP diced red onion  · 1/2 lime, juiced  · fresh cilantro to taste  CILANTRO AVOCADO DRESSING  · 1/2 avocado  · 1/4 cup plain greek yogurt (or your favorite vegan variety!)  · 1 cup chopped cilantro  · 1/2 cup water (adjust as needed)  · juice of 1 lime  · 1/2 tsp sea salt  · 1/4 tsp garlic powder Instructions · Peel and dice your sweet potato into 1/2-inch cubes.  · Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sa

INGREDIENTS · 1 1/2 cups frozen berry mixture · 3 tablespoons almond butter · 1 banana divided in half · 1/4 cup unsweetened coconut · 1/3 cup vanilla almond milk · 1/8 cup chia seeds optional · 1/8 cup muesli optional · 1/8 cup dark chocolate chips optional Instructions · Add the berries, almond butter, half of the banana, coconut flakes and almond milk to the blender. Pulse until smooth. Mixture will be thick. Spoon into large bowl and top with slices of other half of banana, dark chocolate chips, muesli, additional coconut and chia seeds. · Eat immediately! Source : here

INGREDIENTS · 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces · 4 tablespoons oyster sauce · 4 tablespoons low-sodium soy sauce · 2 tablespoons sesame oil or olive oil · 2 cloves garlic minced or grated · 1 teaspoon grated fresh ginger · 1 teaspoon chili paste · 1/3 cup (50 grams) raw cashews · 8 Boston lettuce leaves · Toppings (optional): thinly-sliced basil, sesame seeds Instructions · Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.  · Let the chicken marinate for 10 minutes.  · Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.  · Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.  · Once the

INGREDIENTS · 1.5 cups quinoa · 2 + 1/4 cups water · 1-2 bell peppers (any color) · 2 cups black beans · 2 large ripe tomatoes · 1 cup corn · 1/2-1 cup finely chopped onion (red or white) · 1/4 cup fresh chopped cilantro or scallions Chili Lime Dressing · 1/3 cup avocado oil · 2 TBSP white wine vinegar · 1 TBSP lime juice plus extra to taste · 1 clove garlic (peeled and minced) · 1 tsp chili powder · 1/2 tsp cumin · 1/4 tsp salt or season to taste · 1/4 tsp pepper 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 water,

INGREDIENTS · 5 cups chopped kale · 1-2 tsp olive oil · 1/8 tsp salt · 2 cups chopped broccoli · 1/2 cup sliced almonds · 1/4-1/2 cup shredded carrots · 1/4 cup diced red onion · 1/4 cup sunflower seeds · 1/4 cup cranberries Lemon Dressing · 1/4 cup olive oil · 2 tbsp fresh lemon juice · 2 tbsp red wine vinegar · 1 tbsp dijon mustard · 1 clove garlic minced · 1/2 tsp dried oregano · 1/4 tsp salt · 1/8 tsp ground black pepper · 1 tsp sweetener of choice (honey, agave, sugar, etc...) Optional Extras · 1/4-1/2 cup cheese (cheddar, feta, or goat cheese) · 1-2 tsp poppy seeds · extra veggies Instructions · First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust swe

INGREDIENTS · 2 cups bowtie pasta  · 1-2 cups fresh cheese tortellini  · 2 cups chopped tomatoes  · 1/4-1/2 cup freshly grated parmesan cheese  · 2-3 TBSP balsamic glaze · optional fresh greens: spinach and arugula  · fresh chopped basil, to taste  · extra olive oil for drizzling, to taste  Easy Italian Dressing  · 1/4 cup quality olive oil  · 3-4 TBSP white wine vinegar · 1 TBSP Mrs. Dash Italian Seasoning (salt-free)  · 1/4 tsp garlic powder  · 1/4 tsp sea salt  · 1/4 tsp black pepper Instructions · First, make the dressing. Combine all dressing ingredients and whisk (or pop it in a mason jar and shake) until well combined. Ingredients will separate naturally, simply whisk/shake again before pouring and you're good to go!  · Bring a medium-large pot to boil over high heat and cook dried

INGREDIENTS For the smoothie bowl · 1 banana frozen · 1½ cups frozen strawberries · ½ cup Silk Unsweetened Coconut Milk For the toppings · Simple Truth Freeze Dried Strawberries + Bananas · Fresh strawberries sliced · Fresh bananas sliced · Chia seeds Instructions · Combine frozen banana, frozen strawberries, and coconut milk in a blender (I used my Vitamix). Puree until completely smooth - the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth.  · Transfer to a bowl and add toppings as desired. Enjoy! Source : here

INGREDIENTS · 8 oz cherry tomatoes (quartered) · 1 clove garlic (smashed and minced into a paste) · 1/4 cup quality extra virgin olive oil · 1 TBSP red wine vinegar · 1 lemon, juiced · 2 TBSP fresh chopped basil · 1/8-1/4 tsp Italian seasoning blend · sea salt and freshly ground black pepper to taste · 4-5 cups green leaf lettuce · 3/4 cup homemade or store bought croutons (optional) · 1-2 TBSP balsamic glaze or favorite balsamic vinegar/dressing Instructions · First marinated the tomatoes. Quarter your cherry tomatoes and mince garlic. Using the flat side of your knife, smash peeled garlic and mince into a paste. Season with a pinch of salt and add to a bowl with your veggies.  · Add olive oil, vinegar, lemon juice, basil, Italian seasoning, and freshly cracked black pepper. Mix to coat the tomatoes and allow to sit at room temperature for 30