Category Archives for "blog"

Pumpkin Spice Shakeology Energy Balls

Ingredients

¾ cup dry old-fashioned rolled oats
¾ cup all-natural smooth almond butter
½ cup pure pumpkin puree
¼ cup raw honey
3 scoops Pumpkin Spice Plant-Based Vegan ShakeologyIngredients

¾ cup dry old-fashioned rolled oats
¾ cup all-natural smooth almond butter
½ cup pure pumpkin puree
¼ cup raw honey
3 scoops Pumpkin Spice Plant-Based Vegan Shakeology

Instructions

Combine oats, almond butter, pumpkin, honey, and Shakeology in a medium bowl; mix well with clean hands (or a rubber spatula).  

Shape mixture into eighteen balls, approximately 1 Tbsp. each. 

Serve immediately (or store in an airtight container in the refrigerator). 

Mustard Chicken And Spinach Salad in a Mason Jar

Ingredients

  • 0.13 cup red wine vinegar
  • 1 tsp. olive oil
  • 0.5 Tbsp. country-style Dijon mustard
  • 0.5 Tbsp. finely chopped tarragon
  • 0.25 cup thinly sliced celery
  • 2 oz. cooked chicken breast boneless, skinless, cut into ½-inch cubes
  • 0.5 cups red grapes
  • 1 cups raw spinach
  • 0.06 cup raw walnut halves

Instructions

  1. Combine vinegar, oil, mustard, and tarragon in a small bowl; whisk to blend. Evenly divide dressing between 4 half-pint Mason jars. Set aside.
  2. Evenly layer celery, chicken, grapes, spinach, and walnuts on top of dressing in jars.
  3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Slow Cooker Chicken Tacos

Ingredients

  • 1 cup low-sodium organic chicken broth 
  • 4 cloves garlic finely chopped
  • 2 medium jalapeño peppers seeded and deveined, chopped (optional)
  • 2 Tbsp. chili powder 
  • 2 Tbsp. ground cumin
  • 2 tsp. ground smoked paprika
  • ½ tsp. sea salt or Himalayan salt
  • 2 bay leaves
  • 1 lb. raw chicken breast boneless, skinless 
  • 8 (6-inch) corn tortillas warm 
  • 1 cup pico de gallo or fresh tomato salsa
  • 1 medium ripe avocado sliced 
  • 1 medium lime cut into 4 wedges 
  • ¼ cup finely chopped fresh cilantro 

Instructions

  1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
  2. Transfer chicken to a cutting board and shred with 2 forks. 
  3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately. 

Mediterranean Turkey Burgers Perfect For Summertime Grillin

Ingredients

  • ¾ cup reduced-fat (2%) Greek yogurt
  • 2 Tbsp. fresh lemon juice
  • 2 cloves garlic finely chopped, divided use
  • ¼ tsp. dried dill weed
  • 1½ lbs. 93% lean ground turkey
  • 1 medium red onion thinly slice half, finely chop half, divided use
  • ¼ cup finely chopped sun-dried tomatoes
  • 2 oz. frozen spinach thawed, squeeze out liquid using a kitchen towel, chopped
  • 6 Tbsp. crumbled feta cheese
  • 1 tsp. dried oregano
  • ½ cup whole grain bread crumbs
  • 1 large egg
  • Sea salt and ground black pepper to taste; optional
  • 1 medium cooked beet sliced thin
  • ¼ medium cucumber sliced thin

Instructions

 To make yogurt sauce, combine yogurt, lemon juice, 1 clove garlic, and dill in a small bowl; mix well. Refrigerate, covered, until needed. Preheat grill or broiler to high.Combine turkey, chopped onion, sun-dried tomatoes, spinach, cheese, remaining 1 clove garlic, oregano, bread crumbs, and egg in a medium bowl. Season with salt and pepper if desired; mix well with clean hands. Form turkey mixture evenly into six patties.Grill or broil patties for about 5 minutes on each side, or until no longer pink in the middle.Serve patties topped evenly with yogurt sauce, onion slices, beet, and cucumber.

ENJOY!!!

Summer Mexican Salad

Ingredients

  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. fresh lemon juice
  • ½ tsp. lemon pepper
  • 4 tsp. extra-virgin olive oil
  • 2 cups black beans
  • 3 cups sliced orange bell peppers
  • 3 cups sliced red bell peppers
  • 1 cup thinly sliced red onion
  • 2 cups chopped tomatoes
  • 3 cups sliced grilled chicken breast
  • ½ cup shredded sharp cheddar cheese
  • 1 cup chopped fresh cilantro

Directions

To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

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