Serving Size: 4-6 servings (serving size is ½ cup)
Ingredients:
2 mangos (peeled & cubed)
1 purple onion (peeled & diced)
2 kiwi (peeled & diced)
1 jalapeno (seeds removed, minced)
1 red pepper (seeds removed, diced)
1 avocado (peeled & diced)
1 tomato, diced
Juice of 1 lime
Bunch of cilantro, chopped
½ tsp. sea salt
Directions:
Mix ingredients in a bowl & refrigerate for 2 hours. Serve and enjoy!
Enjoy!
Photo Credit: Canva - bhofak2 by Getty Images
Serving Size: 4 servings
Ingredients:
1 entire head of cauliflower, remove leaves (chopped into small pieces)
1 cup of low sodium chicken stock
2-3 cloves of garlic
Sea salt & pepper to taste
Directions:
In a large pot, add the chicken stock and cauliflower. Cover and bring it to a boil. Reduce the heat and simmer for 30-35 minutes until the cauliflower is until very tender, and you can smash it with your fork. (If you need to add more stock during this time, you can add it. Make sure your pot doesn’t run dry.)
Add the garlic cloves and simmer for a few minutes longer (about 5). Drain the liquid and add all of the remaining ingredients to a food processor or blender. Blend to your desired consistency. (I like mine pureed with a few chunks.)
Season with salt & pepper, and any other seasoning you like! Enjoy.
Photo Credit: Canva - OlgaMiltsova by Getty Images
Service Size: 1 Serving
Ingredients:
4-8 ounces Chopped chicken breast (pre-cooked)
2-3 Butter lettuce leaves
1/4 cup chopped almonds
1/4 cup red seedless grapes, halved
1/4 Mashed avocado
Salt & pepper, to taste
Directions:
Mix all ingredients (minus the lettuce leaves) in a bowl. Spoon into butter lettuce leaves to make a nice wrap!
Photo Credit: Canva - fortyforks from Getty Images Pro
This is a great way to use up all of those seeds you pull out of the butternut squash from last week’s recipe.
Directions:
Preheat the oven to 250-300 with the rack in the middle.
Scoop the seeds out of the squash and remove as much of the stringy orange pulp as you can. Rinse the seeds.
Lay the seeds out on a plate or baking sheet to dry overnight. If you want to use them right away pat them dry with a kitchen towel.
Spread the seeds out on a baking sheet and put it in the oven and roast for 10-15 min until crispy. **Keep your eyes on deck because these can burn quickly!
Photo Credit: Canva - Wildpix645 by Getty Images Signature
Servings: 12 (2 Tbsp. per serving)
Ingredients:
2 ripe avocados
Juice of 1.5 limes
1/8 cup balsamic vinegar
1/8 cup water
4 sprigs of fresh cilantro
1-2 pinches of Sea Salt
1 tsp. garlic powder
Fresh ground black pepper, to taste
Directions:
Blend all ingredients in a food processor or blender until smooth. If it’s too creamy for you, just add a little water (about 1 teaspoon at a time). Enjoy!
Lasts about 7-10 days in the fridge
Photo Credit: Canva - coyot--2009089 from pixabay
Serving Size: 4 Servings
Ingredients:
1 small butternut squash, seeded and cubed
2 Tbsp. Extra Virgin Olive Oil
Himalayan Pink Salt
Fresh Ground Pepper
Directions:
Preheat oven to 400 degrees F. Toss squash with the olive oil and spread on a baking sheet, making sure none of the cubes are touching each other. Season with salt and pepper. Roast until lightly browned (about 25-30 minutes.)
Photo Credit: Canva - bhofack2 by Getty Images
Serving: 1 Serving
Ingredients:
1 cup of water
½ cup mixed frozen berries
½ frozen banana
1-2 cups spinach
handful ice
1 serving protein powder (chocolate or vanilla)
sprinkle of chia seeds
Directions:
Blend the water and greens FIRST
Then add the rest of the ingredients ☺
Photo Credit: Canva - Karissa from Getty Images
Serving Size: Serves 1
Ingredients:
½ cup vanilla unsweetened almond milk
3 leaves kale
1 TB flaxseed
½ frozen banana
¼ tsp. cinnamon
½ cup pumpkin puree
3 ice cubes
vanilla protein optional
Directions:
Add all of the ingredients to a blender and blend until smooth.
Garnish with a tiny sprinkle of cinnamon on top if you're feeling extra fancy.
Photo Credit: Canva - Julia_Sudnitskaya from Getty Images Pro
Serving: 1 Serving
Ingredients:
2-3 cups chopped romaine lettuce
1/2 tomato, chopped
1/2 cucumber, sliced
2 Tbsp. chopped purple onion
1/4 cup Kalamata olives (optional)
1/4 cup Pepperoncini peppers (optional)
2 Tbsp. Greek dressing (recipe on page 4)
A protein of choice (suggested: chicken)
Directions:
Combine all ingredients and toss them in a bowl. Top with your protein of choice, and enjoy!
Photo Credit: Canva - ivandzyuba from Getty Images Pro
Serving Size: Serves 4-6
Ingredients:
1 Spaghetti Squash cut in half lengthwise, and de-seeded (use a spoon)
Extra Virgin Olive Oil
Sea salt & fresh ground pepper to taste
Directions:
Preheat your oven to 400. Cover a baking pan in aluminum foil and set aside. Place your two halves face up, and lightly brush the inside with olive oil. Then, season with salt & pepper to taste. Let the oil soak in for a couple of minutes. Then, place the two pieces of squash face DOWN in the pan, and place into the oven. Cook for 45-60 minutes.
Flip over the squash when it’s finished cooking, Use a fork to “shred” & pull out the spaghetti squash. It comes out like spaghetti- pretty AWESOME! Place the squash in a colander to drain any excess water for a minute or two (covered with foil to keep warm). Top with tomato sauce or season with salt & pepper and enjoy!
Photo Credit: Canva - DipaliS from Getty Images Pro
