Sweet Potato Quinoa

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Sweet Potato Medley Quinoa pic

INGREDIENTS: (serves 2)
1 cup of quinoa
1 small purple sweet potato
1 small orange sweet potato
1 pomegranate
1 avocado (cut into cubes)
2 handfuls of fresh arugula
1 tbsp. of coconut oil/coconut butter

DRESSING:
Juice 1 small lemon
Zest ½ of lemon
2 tbsp. of avocado or olive oil
1 tbsp. of apple cider vinegar
Salt & pepper to taste

 

 

DIRECTIONS:
1. In a small sauce pan, cook quinoa as usual. In another saucepan, boil sweet potatoes whole, until tender
2. While the quinoa and sweet potato are cooking, remove all seeds from pomegranate and set aside
3. Remove quinoa from heat and leave lid on to cool. Remove sweet potato and chop
4. In a large nonstick pan, heat coconut butter until melted. Add chopped sweet potato (both varieties) and cook until slightly brown & crunchy.
5. In a large bowl, add cooked quinoa and ½ of dressing and mix well. Add sweet potato, rocket, mix well, top with avocado and pomegranate and top with remaining dressing

Wild Salmon

wild salmonInstructions:
Brush salmon with coconut oil, salt, and pepper. Put in 400 degree oven
for 15 minutes.
Stir Fry Asparagus

Ingredients:
Asparagus
Coconut Oil
Instructions:
Cut up asparagus into 1” pieces. Stir fry asparagus in pan with coconut
oil for 5 minutes.

Almond Butter Chocolate Chip Cookies

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almond cook

Ingredients:
olive or coconut oil cooking spray,
1 cup unsalted almond butter, stirred well,
3/4 cup Sucanat (sugar cane natural – or Truvia baking blend),
1 large egg,
1/2 tsp baking soda,
1/4 tsp sea salt,
3 oz dark chocolate (70% or greater), broken into small pieces,

Instructions:

ONE: Preheat oven to 350° F. In a medium bowl, stir together the first 5 ingredients until blended. Stir in chocolate.
TWO: Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 minutes more.

Sweet Greens Smoothie Bowl

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unspecified-2-300x336Ingredients:

  • 1 cup unsweetened almond milk
  • 1/2 cup frozen mango
  • 15 g (about 1 scoop) vanilla pea protein powder
  • 1/2 avocado
  • 1 cup kale
  • 1 cup spinach
  • 2 ice cubes
  • 1/4 cup cold water, more as needed

For the toppings:

  • 1/4 cup sliced banana
  • 1/4 sliced kiwi
  • 2 Tbsp. unsweetened coconut flakes

Instructions:

 

  • Place all of the smoothie ingredients in blender and mix until everything is smooth and well blended.
  • Add the cold water as needed, to desired thickness.
  • Pour into a serving bowl and top with fruit and coconut flakes.

 

Chicken Stir Fry

chicken stir fryIngredients:
Chicken
Garlic powder
Salt & Pepper
Coconut oil
Onion
Broccoli
Carrots

Instructions:
Cut up chicken and cook in coconut oil, while seasoning (to taste) with garlic powder, salt, and pepper. Chop broccoli and carrots and add to chicken, cooking until desired