RASBERRIE SMOOTHIE

Ingredients:

½ cup fresh or frozen raspberries
1 banana, peeled and frozen
½ cup unsweetened almond milk. or milk of choice
1 5.3 oz container strawberry Greek yogurt
¼ cup water
3 ice cubes
1 sprig mint, optional
How to Make It:
1.Add all ingredients to a blender.
2.Puree on low and then move to high speed until smooth.
3.Top with fresh raspberries and a sprig of mint. Enjoy!

LEMON RASPBERRY MUFFINS

Ingredients

 1¾ cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine-grain sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest of 1 medium lemon (about ½ teaspoon)
1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10redients:

xxxx
How to Make It:Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray, or a non stick pan.
In a large mixing bowl, mix the flour, baking powder, baking soda and salt. Blend well with a whisk.
In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 20 to 25 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins,  you can store at room temperature for 2 days, or in the refrigerator for up to 5 days.
xxxxx

CHICKEN COCONUT CURRY

Ingredients
2 tbsp. olive oil
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp. kosher salt, plus more to taste
1 yellow onion, chopped
1 red bell pepper, stemmed, seeded and chopped
1 (1-inch) piece ginger, finely chopped
3 garlic cloves
1 tbsp. curry powder
1/2 tsp. ground coriander
1  can unsweetened coconut milk
1/2 cup frozen green peas
1 tsp. fish sauce
Goes great with steamed white rice

xxxx
How to Make It:
Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.
2
Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.
3
Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt. Great with steamed white rice.
xxxxx

DELICIOUS SPICY SALMON BOWL

Ingredients

3 tbsp. low-sodium soy sauce, plus more for taste.
2 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp. toasted sesame oil
1 tbsp. grated fresh ginger
2 garlic cloves, minced
1 1/2 tbsp. sriracha sauce
4 6-ounce skinless salmon fillets
1/4 cups mayonnaise
3 cups frozen white rice
3 mini cucumbers, thinly sliced
1 avocado, sliced
Sesame seeds, finishing toppings

xxxx
How To Make

Preheat the oven to 425 ̊. Coat a baking sheet with cooking spray. Stir together the soy sauce, vinegar, honey, sesame oil, ginger, garlic and 1 tablespoon sriracha in a small bowl.

Place the salmon on the prepared baking sheet, pat dry with paper towels and brush with the soy sauce mixture. Bake until just cooked through, 10 to 12 minutes, depends on oven

Meanwhile, combine the remaining 1⁄2 tablespoon sriracha sauce with the mayonnaise in a small bowl.

Microwave the rice as the label directs, then divide among bowls. Flake the salmon into chunks and arrange on top of the rice. Top with cucumber slices and avocado and drizzle with soy sauce. Sprinkle with sesame seeds and serve with the spicy mayo.
xxxxx

CHICKEN LEMON HERB THIGHS AND SALAD

Ingredients
Grated lemon and the juice
1/3 cup olive oil
1/2 cup fresh parsley, finely chopped
1/4 cup finely chopped fresh basil
4 garlic cloves, finely chopped
1 tsp. kosher salt
1/2 tsp. black pepper
4 to 6 skin-on, bone-in chicken thighs, get rid of excess fat
SIDES
1 1/2 cup couscous
6 tbsp. olive oil
3/4 tsp. kosher salt
3 tbsp, fresh squeezed lemon
1 tsp. dijon mustard
4 cups sugar snap peas, sliced thin
1/4 red onion, or onion of choice
1/4 cup finely chopped basil

xxxx
How to Make It:
For the chicken marinade: Blend together the lemon zest and juice, olive oil, parsley, basil, garlic, salt and pepper in a large bowl.

Toss the chicken in the marinade. Cover and marinate for at least 30 minutes at room temperature or up to overnight in the fridge.

Heat a large cast-iron skillet over medium-high heat. Add the chicken skin-side down, discarding the excess marinade. Cook, undisturbed, until well browned, about 7 minutes. Flip, reduce the heat to medium-low, cover the skillet and cook through, about 10 more minutes, chicken should register 165 degrees with meat thermometer.

Meanwhile, for the sides: Bring 2 cups water to a boil in a medium saucepan. Stir in the couscous, 1 tablespoon olive oil and 1⁄2 teaspoon salt. Cover, remove from the heat and let sit for 5 minutes. Fluff the couscous with a fork.

In a medium bowl, whisk together the remaining 5 tablespoons olive oil, the lemon juice, remaining 1⁄4 teaspoon; salt and the mustard until smooth. Add the snap peas, red onion and basil and toss to coat. Serve the chicken with the couscous and snap pea salad.
A tasty dinner for 4 to 6 people

HEALTHY HOMEMADE OATMEAL COOKIES

Ingredients:

1 1/4 cups quick-cooking oats
1 cup white whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/4 cup unsweetened applesauce
4 tablespoons unsalted butter melted and cooled
1 large egg
1 teaspoon pure vanilla extract
1/2 cup honey
1/3 cup dark chocolate chips
1/4 cup raisins
You can add walnuts, pecans, raisins, or extra chocolate chips,for added taste
How to Make It:
In a large bowl, blend together the oats, flour, baking powder, cinnamon, and salt.
In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Blend until smooth. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Place in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper . Remove the dough from the refrigerator  let it sit out for 5 to 10 minutes). Make the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each.  Gently flatten each cookie to be about 3/4-inch thick.
Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

Copyright 2020 - All Rights Reserved
FDA Compliance

The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. You should always consult your doctor before acting on any content on this website, especially if you are pregnant, nursing, taking medication or have a medical condition.
Powered By ClickFunnels.com