Below you will find a list of great recipes that you can make at home. Click on a title below to view the recipe.
1 Cup Unsweetened Almond Milk (vanilla flavored)
1 Cup Strawberries
1/4 Cup Blueberries
1 1/2 Cups Kale or Spinach
1 Scoop of Sunwarrior Raw Vegan Vanilla Protein Powder
1 Tbsp Flax Seed Oil
1 tsp Pure Vanilla Extract (optional)
3-4 Ice Cubes
Blend all ingredients until smooth and enjoy!
Feel free to mix your ingredients to your own taste, just don’t add more than 1-1/4 cup fruit
Gluten Free Oatmeal
1/2 cup gluten free oatmeal (prepare as directed, do not use quick oats)
1 Tbsp Milled Flaxseed
1/2 cup berries, blueberries, black berries, raspberries, strawberries etc
1/2 cup unsweetened almond milk (approximate, make the consistency you like)
Stevia to sweeten
Also add Protein: Boiled egg or protein drink
Omelet with Side Greens
2 Egg whites
1/2 oz mozzarella cheese
olive oil cooking spray
1/ cup of spring mix
1-1/2 oz raw mixed nuts
2 Tbsp extra virgin olive oil
Sea salt & pepper to taste
Preheat a large non-stick frying pan on medium heat. Spray lightly with olive oil. Whisk egg whites, eggs, and grated mozzarella cheese together in a bowl. Pour egg mixture to the pan. Cook for a couple of minutes until the bottom is golden brown. Flip the omelet and cook until the other side is golden brown. While omelet is cooking, in a separate bowl, add spring mix, chopped avocado, mixed nuts, olive oil, sea salt and pepper. Toss lightly to mix the ingredients. When omelet is done cooking, transfer to a plate. Add salad to the side and serve. (Serves 2)
Tip: add a few asparagus spears in with the eggs for some extra greens and a crunchier taste.
Good Morning Cinnamon Quinoa
This is a nice alternative to Oatmeal, just to mix it up a bit
1 cup coconut milk
1 cup water
1 cup organic quinoa (rinse quinoa before cooking)
2 cups blueberries
1/2 teaspoon ground cinnamon (the real stuff)
1/3 cup chopped peanuts or walnuts
Combine milk, water and quinoa in a medium pot. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little stevia to sweeten); and top with pecans or walnuts. (Makes 4 servings)
Steak & Cucumber Salad
1 ½ lb. sirloin steak (or your favorite kind of steak);
1 tbsp. coconut oil;
2 cloves garlic, minced;
¼ cup coconut aminos; (healthier alternative to soya sauce)
2 tbsp. fresh lime juice;
¼ cup water;
1 tbsp. fresh chives, minced;
1 cucumber, sliced;
Sea salt and freshly ground black pepper;
Preheat your grill to 350 F.
Season the steak to taste with sea salt and black pepper, and let stand for about 10 minutes.
Sauté the garlic with some coconut oil for 1 minute in a small saucepan placed over a medium heat.
Stir in the coconut aminos, lime juice, water and season with salt and pepper to taste.
Bring to a boil, stirring often, and let it boil for 2 minutes. Then remove the sauce from
the heat and let it cool for a little.
Grill the steak, grill covered, for 5 minutes on each side (or to desired doneness).
Cut the steak into thin strips, arrange the cucumbers on a platter, and top with the sliced steak and sauce.
Tip: I would serve this with another side of vegetables, liked steamed carrots or broccoli
BBQ or Broiled Salmon
Fresh Salmon Fillets with or without skin (not farmed salmon)
Lemon Pepper seasoning
Lightly season salmon with lemon pepper and grill or broil until desired doneness
Serve with two side vegetables or salad.
Tip: I like to cook extra and then have it for lunch the next day in a salad 🙂
Mediterranean Stuffed Chicken Breasts
4 skinless, boneless chicken breasts
1/2 large red bell pepper
1/8 cup crumbled feta cheese
1 Tbsp finely chopped pitted kalamata olives
1/2 Tbsp minced fresh basil
Discard seeds and membrane from bell pepper. Place pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-lock bag; seal. Let stand 15 minutes. Peel and finely chop.
Set grill to medium-high heat.
Combine bell pepper, cheese, olives, and basil
Cut a horizontal slit through thickest portion of each chicken breast to form a pocket.
Stuff approximately 2 Tbsp of the pepper mixture into each pocket; close opening with a tooth pick.
Sprinkle chicken with sea salt and black pepper
Place chicken on a greased grill. Grill 6 minutes on each side or until done.
remove from grill; cover loosely with foil, and let stand 10 minutes
Great with steamed green beans!
Lemon Chicken Kabobs
1-1/2 lbs boneless skinless chicken breasts
3 Tbsp Olive oil
3 Tbsp Freshly squeezed lemon juice
5 Cloves of garlic, minced
3/4 tsp dried thyme
3/4 tsp sea salt
1/4 tsp pepper
1-1/2 sweet green peppers or banana pepper
Cut chicken into 1inch pieces.
In bowl whisk together oil, lemon juice, garlic, thyme, salt and pepper.
Add chicken and toss to coat; let stand for 15 minutes or marinate overnight, covered in refrigerator, (up to 24 hours)
Seed and cut pepper into 1-inch chunks. Alternately thread chicken and pepper onto skewers. (If I use wooden I soak them for 1/2 hour first) I usually use 8 skewers
Cook on greased grill over medium-high heat, turning occasionally, until chicken is browned and no longer pick inside, 12 – 16 minutes
Tip: This marinate is excellent for chicken prepared any way. I like to purchase the family size portions of chicken and then I put 3 or 4 breasts into freezer bag along with marinade and freeze. Makes dinner prep so much easier 🙂
Roasted Red Pepper & Avocado Soup with Sausage
1 Yellow onion, diced
3 Garlic cloves, minced
2 Tbsp of extra-virgin olive oil
3-4 Roasted Red Peppers, roughly chopped (you can use the jarred in water kind or roast your own)
1 Cup coconut milk
1 Cup vegetable Broth
1 Tbsp smoked paprika
1 Tbsp paprika
1 tsp red pepper flakes
1 tsp dried oregano
4-5 cooked chicken or turkey sausage
1 Avocado, pitted
1/2 lime, juiced
Salt & pepper to taste
1/2 Avocado, diced (for garnish)
Place oil in saucepan over medium heat. Add garlic and onion. Cook until onions are translucent.
Add in roasted red peppers with broth and coconut milk, along with smoked paprika, paprika, red pepper flakes, oregano, salt and pepper.
Simmer for 8 – 10 minutes
While soup is simmering, slice up sausages and cook on a skillet on both sides
Pit the avocado and scoop out, add to the saucepan along with the lime juice
Use an immersion blender to mix if you have one or add to blender until soup is smooth and creamy.
Top soup with diced avocado, and sausage.