Prime Body Omega-3 Rich Smoothie
Ingredients
- Frozen mango
- 1 ripe organic banana
- A handful each of organic kale, spinach and chard
- 2 tbs. flaxseeds
- Filtered water to your desired consistency
Blend and enjoy!
Omega-3 fatty acids not only improve brain function but they are also the primary ingredient that leads to the creation of our anti-inflammatory immune system. If our bodies are low in omega-3 fatty acids we can't have an effective anti-inflammatory immune response.
Did you know that Mango pulp contains prebiotic dietary fiber which helps to feed good bacteria in the gut?
Prime Body Green smoothie
Ingredients
- 2 cups Coconut water or filtered water
- 1 handful of each: organic spinach, kale & romaine lettuce (avoid pre-packaged romaine)
- 1 organic celery stalk
- Small organic cucumber
- Juice from one organic lemon
- 1 ripe organic banana
- 1 organic apple
Optional Ingredients
- Ginger
- Broccoli sprouts
- Cilantro
- Parsley
Blend well and enjoy! Drink this yummy, healthy smoothie daily for glowing skin, thicker, shiner hair, more energy and a strong immune system!
Oil-free Teriyaki Baked Tofu
- Ingredients
14 oz. extra-firm tofu
For the Teriyaki Sauce:
- 1/4 cup coconut aminos (I buy mine at Publix)
- 2 1/2 Tbsp. coconut sugar
- 1/4 cup water or vegetable broth
- 2 tsp. rice vinegar
- 2 tbs. garlic powder
- 2 tsp. ginger (freshly grated)
- 1 Tbsp. arrowroot starch
For serving (optional):
- Cauliflower rice, brown rice, quinoa, sliced green onions, Bok choy, broccoli, sesame seeds
Instructions
- Preheat oven to 375°F.
- Gently squeeze some excess liquid from the tofu.
- Cut tofu into about 3/4-inch cubes and place in single file on baking sheet.
- Bake tofu 25-30 minutes, flipping/stirring halfway through.
- While tofu is baking, place all teriyaki ingredients in a bowl and whisk well to combine.
- When there’s about 5-10 minutes baking time remaining for the tofu, start warming the teriyaki sauce: whisk teriyaki sauce once more and add to a medium skillet over medium-high heat. Stir occasionally with a spatula.
- When tofu is done baking, carefully add the baked cubes to skillet with teriyaki sauce.
- Stir frequently to thoroughly coat the tofu cubes until sauce thickens (about 5-6 minutes).
Serve over rice, quinoa, in veggie bowls, with stir-fry, etc. Enjoy!
Kale Superfood Salad with Avocado Dressing
Ingredients
- 1 cup cooked quinoa
- Matchstick carrots
- Chopped kale
- Blueberries
- Dried cranberries
- Walnuts
- Pumpkin seeds
- Red onion, chopped
- Grape tomatoes
Mix all ingredients together in a serving bowl. Top with quinoa.
For the dressing
- 1 avocado
- 1 tsp. garlic & onion powder
- 1/4 cup roughly chopped cilantro
- 1 tbs. fresh lemon juice
- 1 tbs. maple syrup
- Salt & pepper to taste
- Few tbs. of water until you reach desired consistency
- Olive oil is optional- I personally don't use it.
Place all ingredients in a food processor.Process until smooth.
Enjoy!
Roasted Beets & Butternut Squash Arugula Salad
Ingredients
- Package of cubed butternut squash
- 4 beets
- 1 tbs. olive oil
- 1/2 tbs. thyme leaves
- 1/2 tbs. garlic powder
- Salt
- Pumpkin seeds
- Sesame Seeds
- Arugula
- Vegan mozzarella
- Balsamic vinegar
Instructions
- Preheat oven to 400.
- Cut off greens and scrub the beets. Slice in half or fourths and place the beets and cubed squash on a baking sheet.
- Drizzle with olive oil and sprinkle garlic powder, salt and thyme on top.
- Roast at 400 for 40 minutes, or until tender. Let cool.
- Serve over arugula and top with pumpkin seeds, sunflower seeds, vegan mozzarella and a drizzle of balsamic vinegar.
Orange Turmeric Smoothie Ingredients
- 8 ounces cold, organic unsweetened coconut water
- 3 oranges, peeled
- 1 mango, peeled and cubed
- 1 teaspoon turmeric powder
- 1 inch piece of ginger, peeled and minced finely
- 1 tbs. lemon juice
Instructions
- Add the coconut water, oranges, mango, lemon juice, turmeric powder and ginger to the blender. Starting the blender on a low speed, blend until smooth. If needed gradually increase to higher speeds and blend until smooth.
- Enjoy!
Lemon Snap Cookies
Ingredients
- 1 tbsp ground flaxseeds
- 2 1/2 tbsp water
- 1/4 cup softened coconut oil
- 2 tbsp maple sugar
- 1/4 cup maple syrup
- 2 1/2 tbsp lemon juice
- 1 tsp lemon zest
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1 tsp baking soda
- 1 tsp baking powder
Instructions
Preheat oven to 350F.
In a bowl, combine the ground flaxseeds and water. Set aside for 5 minutes so the flaxseeds can expand. Stir in the coconut oil, maple sugar, maple syrup, lemon juice, and lemon zest until you get a uniform mixture.
In a separate bowl, whisk together the almond flour, oat flour, baking soda, and baking powder. Add the dry mixture to the wet in 2 parts, stirring to form a loose dough. Chill dough in the fridge for 30 minutes.
Scoop the dough and roll into balls. The dough should be quite soft. Place on a prepared baking tray and press down lightly with your palm.
Bake for 16 minutes, or until golden brown. The cookies should be quite soft at this point; they will harden as they cool.
Enjoy!
Chickpea Pumpkin Brownies
Ingredients
- 15 oz. can chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/4 cup nut butter
- 1/4 cup maple syrup
- 1 tbs. melted coconut oil
- 1 tsp. vanilla extract
- 1/4 cup almond flour
- 1/4 cup unsweetened organic cocoa powder
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tsp. pumpkin pie spice
Instructions
1. Preheat the oven to 350 F / 175 C.
2. In a food processor, combine chickpeas, pumpkin puree, nut butter, honey, coconut oil, and vanilla extract. Blend until the mixture is smooth.
3. Add the rest of the ingredients and mix in a large bowl.
4. Pour into a greased 8×8 pan. Alternatively, you can use parchment paper instead of oil. Bake for 30-40 minutes. Insert a toothpick after baking for 30 minutes and if it’s mostly clean then your brownies are done. The toothpick won’t come out completely clean. The top should be clean but the bottom of the brownie will be gooey. That’s normal. The brownies will harden as they cool. Let sit for 10 minutes before cutting. Store in an airtight container for up to 5 days in the fridge.
Butternut Squash and White Bean Chili
Ingredients
- 1 medium yellow onion, diced
- ½ bunch cilantro, stems and leaves divided
- 1 red bell pepper, diced
- 2 large jalapeños, deseeded and finely diced
- ½ tsp cumin
- 1 tsp smoked paprika
- 4 cups navy beans, cooked and rinsed
- 3 ½ cups butternut squash, diced into ¼” cubes
- 3 ½ cups vegetable stock divided (¼ cup)
- salt and black pepper, to taste
- Instructions
- Add diced onion and chopped cilantro stems to a pot along with 1/4 cup of the vegetable stock. Reduce the heat to medium-low, and sauté the onion and cilantro until translucent, about 3-5 minutes.
- Then, add the bell Pepper, jalapeño, cumin, and smoked paprika to the pot along with another small splash of Stock. Sauté for an additional 1-2 minutes.
- Finally, add the beans, cubed butternut squash, and the remainder of the vegetable stock to the pot; bring everything to a boil over high heat, and then reduce the heat and simmer for 20-25 minutes, stirring every few minutes to help break down the squash and make things nice and creamy. Add salt and black pepper to taste, then divide into bowls, top with fresh cilantro, and serve warm.
- Leftovers will keep in the fridge for up to one week, or can be frozen for up to two months.
Enjoy!
Oil-free salad dressing
Ingredients:
- 1/2 red pepper
- 3/4 cup fresh cilantro
- 1 small tomato
- 1 clove of garlic
- 1 1/2 tbs. lemon juice
- 1/2 tsp. sea salt
- 1 tbs. filtered water
- 1/4 tsp. black pepper
- 1/2 tsp. oregano
*Blend all ingredients together in a food processor until smooth. Enjoy fresh or store up to two days in the refrigerator.
