INGREDIENTS 2 1/2
cups mixed fresh blueberries, raspberries, and blackberries 6 large egg yolks 1/3 cup sugar, plus 6 tablespoons or 12 teaspoons for topping 1/3 cup mascarpone or sour cream 1 2/3 cups heavy (whipping) cream 2 tablespoons framboise liqueur
2 packed
cups mixed fresh tender herbs, such as cilantro, tarragon, dill, mint, and basil, leaves and tender stems (about 3 oz.)
6 Ounces Kale, Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2 Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1
Cup Mixed Fresh Herbs (Such as Parsley, Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips Fresh Crudités (See Notes Above)
Not exact matches
Batter Ingredients: 1
cup chickpea flour 1/2 tsp salt 1/2 tsp
fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2
cup water
Mix all the batter ingredients very well, taste for salt.
Wet ingredients 160 ml / 2/3
cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3
cup coconut oil, butter or olive oil 10
fresh soft dates, pitted and mashed 3 large eggs (or 3 tbsp chia seeds
mixed with 9 tbsp water) 1/2
cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic apples
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup)
mixed fresh herbs (we used parsley, cilantro and mint) 1/2
cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4
cup water
mixed with 1 tablespoon of yogurt 1
cup blueberries,
fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
2
cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut into cubes 2 oz
fresh or frozen
mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package of
mixed greens (note: I also had about 2
cups of leftover red kale and used that as well) 2 tablespoons
fresh dill, chopped sumac or paprika (optional, for garnishing)
Men 2 scoops of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (
fresh or frozen) 2 tablespoons of healthy fat (a nut butter or seed for example)
Mixer (almond milk, regular milk, water — your choice)
I took 1/2
cup of polenta and
mixed it with
fresh chopped spinach on the side, and topped it with 1/2 an ounce of cheddar cheese — my side dish was 6 smart points.
A
fresh, spring
mix salad with berries, nuts, goat cheese and balsamic vinaigrette; glazed grilled salmon with roasted potatoes and French green beans; and a good
cup of coffee and something with dark chocolate for dessert.
In a large bowl
mix together your shrimp mixture you just made, onion, tomatoes, corn, endive, and remaining 1/3
cup of
fresh cilantro.
3 frozen chicken breasts on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw
mix (white and purple cabbage and carrots) 1.5
cups of it, 1
cup fresh cut up broccoli, 2 stalks green onions, and then the sauce on top (1/3
cup olive oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
Ingredients 3 - 5
cups greens of choice (arugula, spring
mix, spinach, etc.) 1/2
cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2
cup red grapes, sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of
fresh lemon juice Directions 1.
2 boneless, skinless chicken breasts 1/2
cup Italian style bread crumbs 1/2
cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch of crushed red pepper flakes Sea salt and
fresh cracked pepper to taste 1 - 2 eggs,
mixed thoroughly 1 tbsp olive oil, more if needed
Blueberry Pancake Recipe Ingredients 1/2
cup fresh blueberries 1 large egg 1
cup whole grain pancake
mix 1/3
cup milk 1 tsp.
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons of
fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion
mix in a separate bowl / Steam 1/2 pound salmon fillet — place
fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
SERVINGS Serves 4 - 6 INGREDIENTS 2
cups whole milk ricotta 1/4
cup maple syrup 1/2 teaspoon vanilla extract Zest of half a lemon 1/4 teaspoon salt 4
cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants) 2 teaspoons chopped
fresh tarragon leaves
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie
mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or
fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Filling Ingredients: 1
cup mascarpone cheese 1/3
cup powdered sugar
Fresh strawberries, sliced Directions: In a bowl, using a handheld
mixer, whip powdered sugar into mascarpone cheese.
In a small
mixing bowl, add 1/4
cup organic confectioners sugar and 1/2 -1 teaspoon
fresh orange juice.
For the Pancakes 2 eggs, separated 2
cups buttermilk 4 Tbsp melted butter 2
cups Instant Pancake
Mix, recipe above 1 stick butter, for greasing the pan 2
cups fresh blueberries, optional
6
cups chopped watermelon (1 - inch cubes) 1/2
cup water or coconut water 1/4
cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice
Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4
cup seeded and diced cucumber 3/4
cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped
fresh cilantro
For the Salad: 3 servings of
mixed greens Roasted beets 3/4
cup fresh blueberries Mustard dressing 3 pinches sea salt Fresh ground pepper to
fresh blueberries Mustard dressing 3 pinches sea salt
Fresh ground pepper to
Fresh ground pepper to taste
For the topping: 500 g
fresh strawberries or a
mix of assorted berries 240 ml (1
cup) water 1/2 plus 1/8 teaspoons agar - agar
Berry Brownie Fro - Yo
Cups Servings: 8 - 10 standard cupcake size Ingredients: 2
cups vanilla yogurt (or your favorite flavor) 1/2
cup fresh blueberries 1/2
cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large
mixing bowl, combine yogurt and fruit.
Just in my fruit smoothie I
mix 1
cup fresh spinach, 1 tablespoon
fresh ginger, turmeric, prunes, flaxseed meal, 1/4
cup fresh carrots, 5 lge strawberries and 1/2
cup blueberries I
mix it with a
cup of water.
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece
fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or
mixed berries
Sage Roasted Nuts 2
cups mixed nuts (pecans, walnuts and almonds) 1
cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch salt
Gluten free pie crust: 200 g
mixed nuts (we used almonds and cashews) 10
fresh dates 100 g cold butter 2/5
cup (55 g) buckwheat flour 2 tsp cinnamon
12 dried cayenne peppers, seeded and crushed 1/4
cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices
fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch
mixed with 1/2 teaspoon cold water Dash of dark soy sauce
Wet ingredients 160 ml / 2/3
cup buttermilk or plant yogurt 80 ml / 1/3
cup olive oil or butter 2 ripe bananas, mashed 5
fresh dates, mashed 3 large eggs (or 3 tbsp chia seeds
mixed with 9 tbsp water)
3
cups prepared stuffing
mix 1
cup apple cider 2 tablespoons unsalted butter 3/4
cup chopped celery (about 2 ribs) 1/2
cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2 teaspoon dried thyme 1/2 teaspoon dried crushed rosemary 1 tablespoon minced
fresh flat leaf parsley 1/2 teaspoon coarse kosher salt 1 teaspoon cracked black pepper
Pumpkin Cookies 2
cups basic
mix 1/2
cup raw almond butter 1/2
cup freeze dried carrots — ground 1/2
cup date paste 3/4
cup carrot puree (2 carrots, 1/2
cup freshly squeezed carrot juice, 1/2 ″ piece
fresh ginger root — all pureed in a high speed blender) 1/2
cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg
1 package La Tortilla Factory Hand Made Style Flour Tortillas 2 tablespoons extra-virgin olive oil, plus some for brushing, divided salt and pepper to taste 1 tablespoon
fresh lemon juice, plus more to taste 1 (15 - ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped 1 medium tomato, diced 1/2 medium white onion, diced 1/2
cup coarsely chopped pitted
mixed olives 2 tablespoons coarsely chopped
fresh flat - leaf parsley 1 teaspoon thinly sliced lemon zest 1/8 teaspoon crushed red pepper flakes
1 can organic black beans rinsed or 1 1/2
cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful
fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to
mix into cakes
Dressing 1/3
cup extra virgin olive oil 1/2 lemon, juice 2 tsp honey or more to taste sea salt & pepper 1 large handful
mixed fresh dill, parsley and mint
This recipe uses Hoardable Hot Sauce (red pepper
mix or Cruel and Unusual Punishment) INGREDIENTS 6
cups of
fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4
cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)
1 or 2 ripe bananas 1/2 to 3/4
cup or more frozen blueberries 1/4
cup frozen strawberries (or any other fruit:
mixed fruit, pineapple, cherries, etc.) 1 tablespoon ground flax seeds A few tablespoons
fresh orange juice 1/2
cup non-dairy milk 1 to 2 tablespoons almond butter (optional)
2 to 4 ounces Garlicky Greengo 1/4
cup Mayo 3 TB sour cream 3 TB minced
fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese
Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.
Mix together 1/2
cup Balsamic Vinegar, 1/4
cup Olive Oil, 2 teaspoons Sea Salt, 1 teaspoon Pepper, 8 cloves Chopped Garlic, 2 teaspoons
Fresh Thyme and 2 teaspoons Chopped
Fresh Rosemary until well combined.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2
cups) 1/2
cup finely diced red onion 1/2
cup roasted, salted peanuts 1
cup fresh herbs, such as: Thai basil, mint, cilantro (or a
mix of all three), chopped
(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2
cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon
fresh rosemary, minced 1 tablespoon dried basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel
mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8
cups water
1
cup berries, frozen or
fresh (I actually had about 1/2 c
fresh blueberries in my fridge, so I used those and 1/2 c frozen
mixed berries)
1 - 2
cups mixed frozen fruits (I used
fresh blueberries and nectarines that I froze the day before but you can just use the bags from the store also)
Mostly, they just eat blueberries right out of the bowl or
mix in some yogurt but I love to bake with
fresh blueberries so I try to snag a
cup or so to
mix in recipes.
Wholesome oats
mixed with
fresh blueberries, ripe bananas, and greek yogurt to create a nutritious low fat blueberry banana baked oatmeal
cup recipe.
Finely mince 1 clove of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1
cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon of
fresh lemon juice, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper,
mix everything together until well
mixed, cover with seran wrap and add to the fridge
Sangria Punch Drink Recipe Ingredients: 4
cups raspberry juice 1
cup orange juice 1
cup fresh grapefruit juice 1
cup fresh lemonade 3
cups of club soda 2 chopped oranges 2 chopped grapefruits Preparation:
Mix -LSB-...]