Whip up a Be Well protein smoothie, (my favorite is the Chocolate Whey) add
a small slice of avocado, (these healthy fats will keep you feeling satisfied), 1/2 cup organic blueberries, 6 - 8 oz unsweetened coconut milk, a few ice cubes and blend till creamy.
Not exact matches
2 ears
of corn — grilled 1 medium jicama —
sliced into cubes or
small matchsticks 2 ripe, sweet mangos — cut into
small cubes ground chipotle — to taste (optional) 1 - 2 limes 1 bunch cilantro 1 - 2 ripe but firm
avocados — cubed your favorite taco shells hot sauce
of choice
-2 medium beets, peeled and cut into paper thin
slices -1
small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium
avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Chop a
small amount
of tomatoes and onions to top your lettuce and
slice up your desired amount
of avocado.
Smashed Avo on Golden Gut Loaf Serves two Two
slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic
sliced 1 tbs olive oil 1
avocado 1 tbs lemon juice Pinch
of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a
small frying pan place olive oil and fry garlic til golden.
Place 1 (or 2 together if thin like mine) tortilla on a plate, then layer on a
small handful
of spinach, spread a spoonful
of pinto beans, a
small amount
of the sweet potato cubes, a few
slices of avocado and then place the egg on top.
cans pinto beans 2 tbsp olive oil 1
small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice
of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1
avocado, peeled and thinly
sliced 2 plum tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
- about 2 - 3 cups mixed salad greens -1
small tomato (these are not on the original salad — I added them)- about 1/4 cup cucumber
slices - roasted spiced almonds (I picked up the rosemary Marcona almonds from Trader Joe's, which are amazeballs)-1 / 4
of an
avocado - about an ounce
of Parmesan cheese, freshly grated - amazing red wine vinaigrette, which I came pretty close to replicating, see below
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced
small 3 jalapeños, seeded and
sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and
sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can
small white beans, drained and rinsed Juice
of 1 lime
Avocado slices for garnish
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1
avocado peeled, seeded and finely
sliced 1 large carrot spiralized 1 medium beetroot spiralized 1
small or 1/2 a large Spanish onion finely
sliced into rings 1/4 cup pine nuts Place all ingredients in a good sized salad bowl.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1
avocado (cut into
small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
can
of chickpeas, drained and rinsed 1
small head cauliflower, washed and cut into bite - size florets Corn tortillas 1 cup finely chopped red cabbage 1 jalapeño,
sliced, seeds removed 1 large
avocado, seed removed and diced Chopped cilantro
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1
small carrot, diced 4 oz white mushrooms, cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can
of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat
avocado, cheddar, and / or sour cream for serving
Ingredients For the
avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado ranch: 1 ripe California
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black
avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a
small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package
of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2
avocado,
sliced 2
small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
1 head
of organic tatsoi 1 organic spring onion, thinly
sliced 2 organic
avocados,
sliced 1 cup sugarsnap peas, chopped 1 cup organic mung bean sprouts 1/2 organic cucumber, cut into sticks 8 sheets nori seaweed, cut into
small squares 1 handful roasted organic sesame seeds 1 handful organic cilantro, chopped Organic wasabi Organic soy sauce / tamari
If I have a ripe
avocado on hand I'll
slice 1/4
of it into a
small dice and sprinkle that across the top as well.
4 venison burgers 1 teaspoon olive oil 4 ciabatta rolls or wholemeal rolls, halved A few handfuls
of mixed salad leaves 1
small red onion, thinly
sliced 2 ripe
avocados, halved and each half
sliced into 4 A full flavoured relish
2
avocados 1 package romaine lettuce hearts 1 large orange 1
small knob fresh ginger 1 large bag
of prepared broccoli slaw (you'll need 6 cups) 1
small bunch
of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms,
sliced 1
small onion 1 bunch
of kale 1
small butternut squash 1/2 pint raspberries (or 1 cup frozen)
2 - 3 big handfuls
of tortilla chips 1/4 cup / 1.5 oz / 45 g crumbled feta 1
small (watermelon) radish,
sliced paper thin 1/2
avocado,
sliced
1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly
sliced 1
small bulb
of fennel, transparently
sliced 1
avocado, cut into
small cubes a big handful
of almond
slices, toasted
Place a
small amount
of the julienned salad in the middle
of each leave, add
avocado slices, coconut meat, herbs and sprouts, and sprinkle with salty almonds.
♥ 3
small - med zucchini, grated, drained (this is about 1 1/2 cups once drained) ♥ 4 brussels sprouts ♥ 1/2 red onion, diced or grated ♥ 1 can cannellini beans, rinsed and drained ♥ 1 ounce vegan cheese, crumbled ♥ 2 tablespoons flax ♥ 2 tablespoons chia seeds ♥ 2 tablespoons almond meal ♥ 2 tablespoons sunflower kernels ♥ 1 tablespoon smoked paprika ♥ 1/4 tsp Salt ♥ 1/4 tsp pepper ♥ Tomato Ketchup or sauce
of choice ♥ 1/2
avocado ♥ 1 small garlic clove ♥ 1 tsp smoked paprika ♥ Juice of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings: Avocado, red bell pepper, sliced onion, spina
avocado ♥ 1
small garlic clove ♥ 1 tsp smoked paprika ♥ Juice
of half a lemon ♥ 2 tbsp almond milk ♥ 1/4 red bell pepper ♥ 2 basil leaves, optional ♥ 2 wholewheat bagels ♥ Suggested Toppings:
Avocado, red bell pepper, sliced onion, spina
Avocado, red bell pepper,
sliced onion, spinach, etc
In a
small bullet type blender, puree about half
of one
of the cucumbers, a couple onions
slices, the half
avocado, olive oil, tarragon, salt and pepper until very creamy and smooth.
As you remove each wrapper from the water, fill it immediately: place 1 - 2 peach
slices in the middle, top with 2 - 3
avocado slices, a handful
of spinach leaves, a few basil or mint leaves, and a
small spoonful
of pistachios, followed by 1 more peach
slice.
Working with one leaf at a time, arrange a
small handful
of shredded cabbage in the middle, perpendicularly to the stem, top with 1 - 2 cucumber pieces, 2
avocado slices, 1 - 2 roasted sweet potato sticks, and black bean relish.
1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2
Avocados,
sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1
Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section
of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or
sliced mushrooms
Also include a
small serving
of squash or a whole grain (like quinoa), a «good» plant - based fat (like a golf ball sized portion
of nuts, several
slices of avocado, or a tablespoon
of olive oil), and plenty
of herbs and spices.
Try adding some coconut oil to your smoothies,
slicing up an
avocado, or enjoying a
small salad with a handful
of olives.
1 cup
of shitake mushrooms 2 large carrots, shredded thin with a spiralizer or julienned 1 large raw beet, grated 1 green bell pepper, seeds discarded and
sliced thin 1 cup
of broccoli florets 1/2 cup
of cherry tomatoes, halved 1/2 cup
of red cabbage, shredded 2
small cucumbers, peeled and chopped 1
small avocado, cubed 1/2 cup
of chickpeas, rinsed and strained 2 cups
of quinoa, cooked Tamari Gluten Free Soy Sauce Toasted Sesame Oil
Small amounts
of seeds, nuts, or an
avocado slice or a couple
of olives with vegan lunch or dinner = increased flavor and satisfaction, and no weight gain.
Mixed Veggies Stir Fry Makes 2 - 3 Servings 2 organic carrots,
sliced 1 bunch
of organic kale, deveined and chopped 2
small organic zucchinis,
sliced 1 medium organic yellow squash, peeled and chopped 1 organic red bell pepper, diced 1 medium onion, chopped 2 cloves garlic, minced 1
avocado,
sliced 1 free - range egg per person 1...
In a
small bullet type blender, puree about half
of one
of the cucumbers, a couple onions
slices, the half
avocado, olive oil, tarragon, salt and pepper until very creamy and smooth.
• 4 large carrots, grated • 1
small daikon radish, peeled and grated • 1 English cucumber, thinly
sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to taste • 2
avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml) water • 1 tablespoon fresh lime juice • 1 garlic clove • 1 tablespoon coconut oil (
OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
4 cups
of baby spinach leaves washed and dried 1
avocado peeled and
sliced 1 cup button mushrooms cleaned and thinly
sliced 1/2 cup walnuts 1/2
small thinly
sliced red onion
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1
small onion, chopped 8 ounces
sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12
slices of bread, toasted 1 or 2
avocados, thinly
sliced Sriracha or hot sauce (optional)
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or
avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1
small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into
small cubes 1 medium yellow squash,
sliced into
small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup
of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1
avocado, cubed for garnish (or use the
avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level
of desired spiciness)
Pre-Crossfit — a
small home - made «high energy» muffin and a coffee with whole milk Post-Crossfit — sweet potato fritter with a poached egg or a bowl
of porridge with a
sliced banana Lunch — home - made butternut squash soup and a wholemeal bagel with chicken,
avocado and tomatoes Pre-run — a
small banana with some good quality peanut butter Dinner — salmon fillet with cajun rice, green beans and brocolli Snacks — tea, coffee,
small handful
of nuts, cottage cheese on a wholemeal rice cake