This energy boosting smoothie is packed full of antioxidants as well as some of the healthiest foods on the planet. It will give you an incredible boost of energy, make your skin glow, and help reduce cravings.
1 lb ground turkey
8oz baby bella mushrooms, finely minced
1/4 cup celery, sliced
4 green onions, sliced
2 tsp fresh ginger, minced
1 clove garlic, minced
1 Tbsp olive or coconut oil
1/4 cup coconut aminos
1 Tbsp Sriracha sauce
Butter Lettuce leaves (romaine hearts work well too)
My favorite sauce for these is:
1 Tbsp mustard
2 Tbsp Sriracha
1-2 Tbsp coconut aminos
Either lightly dip wraps or drizzle on wraps
Heat oil in a medium sauté pan over medium heat.
Add Turkey and cook until lightly browned.
Add mushrooms, celery, green onions, ginger, and garlic.
Cook until fragrant and cooked through-just a few minutes.
Add coconut aminos and Sriracha--- stir to coat.
Scoop mixture onto lettuce leaves.
Top with cilantro, or extra green onions if desired, & your favorite dipping sauce.
What's the deal? Coconut aminos, Bragg aminos or soy sauce?! http://www.paleoplan.com/2014/07-19/coconut-aminos-soy-sauce-bragg-liquid-aminos/
I make this at least twice a week as a side with dinner. I have it down from start to finish about 5 minutes. Easy to throw together and packed with minerals, vitamins, fiber, and FLAVOR! Adapt to whatever greens and veggies you have on hand. Serves 1.
1 large handful spinach
1 small zucchini, chopped
1 cup green bean, ends trimmed
1 clove garlic, peeled and chopped roughly
small handful parsley
1/2 lemon, squeezed
1 teaspoon coconut oil
1/2 cup water
1/2 tsp salt
1/2 tsp pepper
dash red pepper flakes
Over a low-medium heat, saute zucchini, green beans, and garlic with oil in a small pot until softened. Add spinach and 1/2 cup water. Heat only for 1-2 minutes until spinach turns bright green. Turn off heat. Add parsley, lemon juice, avocado, salt, pepper, and red pepper flakes. Use immersion blender to puree. Or carefully pour into bullet and blend (regular blender works fine too). Enjoy!
It doesn't feel like spring but this smoothie will help it feel a little more so. Spring mix, spinach, and mango are brimming with beautiful spring colors and amazing energizing properties.
Add to blender:
1 cup water
1 cup spinach
1 cup spring mix
1 cup chopped mango, frozen
1/2 lime, peeled
It's that easy! Enjoy!
It's important to keep it as easy to digest as possible and this includes keeping the base water. Stick with fruits and veggies and no fats or protein. It is best to maintain the cleansing properties of the fruit and veggies. Save the powders and chia and other fats, which are fantastic, for you Protein Shake or other smoothies later in the day. This initial a.m. smoothie=simple, easy to digest, and energizing. Greens and fruit act as rebuilders and cleansers. Keep it simple and your body will thank you!.
1 cup spinach
1 large carrot, chopped
1/4 red & orange pepper, chopped
1 small raw beet, chopped
1 inch chunk purple cabbage, shredded
1/4 avocado, chopped
1 hard boiled egg, sliced
1 tsp apple cider vinegar
1 tsp olive oil
1/2 lemon, juiced
1/4 tsp of cayenne pepper
Sea salt to taste
The key to this is pre-making your hard boiled eggs. Once those are done and in the fridge for the week, just add to the rest of the ingredients. The great thing about this salad is you can swap out any ingredients. So if you don’t like cabbage, add tomatoes. Don’t want egg, add chicken. For this particular time, I omitted the eggs and went for a more detox meal...garnished with a few blackberries and sesame seeds for some
Trying to get off the gluten wagon yet missing pasta salad? I’ve got you covered. Try my Zucchini Pasta Salad. Gluten free, grain free and full of nutritious veggies. And the flavors are reminiscent of a great pasta salad! Incredibly easy to make too.
1 green zucchini
¼ head purple cabbage
Small handful basil, chopped
Use a spiralizer or vegetable peeler to create zucchini noodles. Add to your bowl.
Chop cabbage, carrot, radishes, avocado and add to the noodles.
Make dressing: 1 Tbsp olive oil, ½ lemon, juiced, 1 Tbsp honey, dash cayenne pepper or red pepper flakes good here too, sea salt to taste. I like to add in ¼ tsp turmeric sometimes too for its anti inflammatory properties.
Mix your salad with the dressing and place in fridge for 10 minutes to allow the noodles to soften and soak up the yummy dressing.
These guys will power you through the toughest afternoons and they taste great! Kid approved too!
1 cup rolled oats
1/2 cup dark chocolate chips
1/2 cup ground flax seed
1/2 cup crunchy organic peanut butter or almond butter
1/3 cup raw honey
1 teaspoon vanilla extract
Combine all ingredients together into bowl. Refrigerate mixture for about 20 minutes so it is easier to work with. Then, form mixture into balls using your hands. Arrange bites on a baking sheet and refrigerate to set, about one hour. These are also great frozen. I always have some on hand in my freezer ready to go. Enjoy!
6 large shiitake mushrooms, grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and freshly ground pepper
8 (8-inch square) spring roll wrappers
Dipping Sauce (Makes Approximately 4 Servings)
1/3 cup almond butter
1/8 cup tamari (gluten free soy sauce)
1 garlic clove
1 green onion
1/2 inch piece of fresh ginger, peeled
1 tsp red pepper flakes
Juice of 1 lime
1 Tbsp. sesame seeds
1-2 Tbsp. water
Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water...