Ingredients 1 cup Quinoa, cooked 1 lb. Ground Turkey Breast 1/2 Large onion chopped 1/2 Red pepper chopped 1/2 cup Mushrooms chopped 2 tomatoes chopped 1/2 cup carrots chopped 1/2 teaspoon cumin 1 cup tomato puree 1/2 cup green peas frozen 1 tablespoon olive oil Salt + Pepper to taste Instructions Preheat a skillet with olive oil on medium heat Add all the chopped vegetables to the skillet: tomatoes, onions, peppers, mushrooms and carrots Sprinkle with salt and cumin. Let the vegetables cooked until softened. Around 5 minutes Add the turkey in chunks and let it cook with all the vegetables. With a spoon break down the turkey in little pieces. Cook for about 5 minutes Add the tomato puree, frozen peas, and cooked Quinoa. Stir and check for seasoning. Let it reduce on low heat with a lid for 5 minutes more. Serves 4
Ingredients Dressing: 4 teaspoon apple cider vinegar 1 tablespoon extra virgin olive oil 1 tablespoon honey 1/8 teaspoon salt pinch of black pepper Salad: 2 large carrots , scrubbed, peeled and coarsely grated 1/2 cups head of red cabbage , finely chopped (about 2 ) 2 cups raw kale , finely chopped 1 large apple , peeled, cored and diced 1 tablespoon lemon juice 1/2 cup slivered almonds 1/2 cup dried cranberries (or other dried fruit) Direcrions: In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside. Place the carrots, cabbage, kale and apples in a large bowl. Mix in the lemon juice. Add the almonds and dried cranberries. Pour the vinaigrette over the top and toss. Serves 6
Ingredients: 1 cup plain Greek yogurt 3/4 cup unsweetened applesauce 1 1/2 cups old fashioned oats 1/2 cup vanilla protein powder 1/3 cup organic cane sugar 2 eggs 1 tsp. cinnamon plus more for topping 1 tsp. baking powder Directions: Pre-heat oven to 400 degrees. Add all ingredients to blender and blend until combined. Pour into muffin tin that has been sprayed with non-stick spray. Sprinkle tops with a dash of cinnamon. Bake for 15-20 minutes or until toothpick comes out mostly clean and edges are golden brown.
Ingredients 1 cup quinoa 2 1/2 cups broccoli, chopped 1/2 cup sweet onion, chopped 3/4 cup dried cranberries For the dressing: 1/2 cup olive oil 1/4 cup apple cider vinegar 3 teaspoons honey or maple syrup 3 teaspoons organic cane sugar 3 -4 teaspoons curry powder 1 teaspoon sea salt 1/4 teaspoon pepper Instructions Prepare the quinoa according to package directions. Set aside to cool. Once the quinoa is cool, place it in a large bowl and add the chopped broccoli, onion, and dried cranberries. Toss together. Put all of the ingredients for the dressing in a jar with a lid. Shake well to combine. Pour the dressing over the salad and mix well to coat. Serve immediately. Store leftovers in the refrigerator.
Ingredients: For the salmon 2 lb. whole skinless salmon fillet 2 Tablespoons smoked paprika 2 teaspoons Kosher salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/4 cup honey 1/2 Tablespoon apple cider vineger For the summer salsa 2 large ripe mangos, chopped (or substitute 2 1/2 cups frozen mango) 1/2 red onion, diced 1/2 sweet bell pepper, chopped 1 jalapeno (seeded if you don’t want a lot of heat), diced Squeeze of lime Lots of fresh chopped cilantro Salt and pepper to taste Directions: Preheat a grill to medium high heat. Brush a large, heavy duty piece of foil with olive oil. The foil should be long enough to lay the salmon on top and wrap completely around it. Mix all the spices together and rub on both sides of the salmon. Whisk together the honey and apple cider vinegar and brush it on both…
Ingredients 1 pound Brussels sprouts, trimmed 1 large sweet potato (1 pound) 2 cloves garlic, smashed 1/3 cup olive oil 1 teaspoon cumin 1/4 or 1/2 teaspoon garlic salt 1 teaspoon salt pepper to taste 1 tablespoon red wine vinegar fresh thyme, to garnish Instructions Preheat your oven to 400 degrees F. Trim brussels sprouts by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl. Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl. Smash 2 cloves of garlic and add it to the bowl. Pour 1/3 cup olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat. (Line a large sheet pan with foil if you want super easy cleanup) Drizzle a little olive oil onto the sheet pan…
Ingredients: 2 scoops Chocolate Life Shake 1/2 cup milk of choice 2 small bananas, ripe 1/2 tsp vanilla extract 1 tsp pure maple syrup Pinch of sea salt Directions: Combine all ingredients in a blender. Blend until creamy. Pour the mixture into ice pop molds and freeze overnight. To serve, run the molds under hot water (just enough to loosen the fudgsicles) and enjoy!