CHICKEN PESTO KABOBS

1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Directions-

In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked

Super Shakes

Maybe you need a quick breakfast before work – your running late, or a nutritious energy-replenishing lunch you can eat on your way from gym. Whatever it may be -here is  your solution…
This is healthy… Its packed full of nutrients — fruits and vegetables, lean protein, and healthy fats.

And EASY!

Meet …   the Super Shake.

It’s a meal in a glass — high-quality liquid nutrition that gives you everything you need and it is so convenient!!!

Here is a template for creating awesome ‘Super Shakes’… all the time.

STEP 1:
Pick a liquid

  • Water
  • Almond milk (unsweetened)
  •  Cow’s milk

Less liquid = thick shakes. More liquid = thin shakes. 4-8 oz is a good starting point for each serving.

STEP 2
Pick a protein powder

  • Whey protein
  • Casein protein
  • Pea protein
  • Rice protein
  • Other proteins or protein blends

Some protein powders contain thickeners, which will increase the thickness of your shake. Find the protein supplement that you like best. 1-2 scoops should be sufficient (25-50 g).

STEP 3
Pick a veggie

  • Dark leafy greens: Spinach / Swiss chard / kale
  • Pumpkin / sweet potato
  • Beets / beet greens
  • Cucumber / celery
  • Powdered greens supplement

Spinach is usually your best bet, as it is virtually flavorless in your Super Shake. Canned pumpkin is great too. It goes well with vanilla. When using beets, try roasting them and removing the skin first. Beets pair well with chocolate. If you add celery or cucumber, you’ll need to use less liquid in your shake. Add 1-2 handfuls.

STEP 4
Pick a fruit

  • Apples
  • Bananas
  • Berries
  • Cherries
  • Dates
  • Pineapple / mango
  • Powdered fruit supplement

Toss in half a banana to give the shake an excellent consistency. Dates go a long way, as they’re very sweet (and make sure to get rid of the pit first!). Apples are easy — simply remove the core and slice into wedges. You can use fresh or frozen fruit. Aim for 1-2 cupped handfuls.

STEP 5
Pick a healthy fat

  • Walnuts
  • Flax, hemp, chia seeds
  • Cashews
  • Almonds
  • Peanut and nut butters

When blended well, nuts and seeds give the shake a nice, rich consistency. 1-2 thumbs is usually enough.

STEP 6
Pick a topper

  • Coconut
  • Cacao nibs / dark chocolate
  • Yogurt
  • Oats / granola
  • Cinnamon
  • Ice cubes (if using fresh fruit)

Cinnamon is good with vanilla and pumpkin. Add oats if you need extra carbs, yogurt if you want more protein and a smoother consistency. For all of these, a little goes a long way.

HERE ARE SOME OF MY FAVORITES

 

Unknown

Berry ‘SUPER SHAKE’
12 oz water
1 cup spinach
2 cups frozen mixed berries
1/2 cup plain NO-fat yogurt
1 scoops vanilla protein powder
1 tbsp walnuts
1 tbsp ground flaxseed

Blend it all together!

 

OATMEAL SHAKE

Unknown-1

1 cup dry oatmeal
2 scoops vanilla protein powder
1/2 tsp cinnamon
1/8 cup sugar-free maple syrup
1 tbsp chopped almonds
1-1/2 cups water or low-fat milk

Directions: Blend and Enjoy
Serving size: 1 shake

GET CREATIVE!!! SHARE WHAT YOU MAKE!

Asparagus and eggs

Asparagus and eggs … I love both
This  is super fast for ANY meal!
makes 2 servings
Ingredients:
2 large eggs
2 slices Ezekiel bread
12 stalks of asparagus, (trim ends)
1/2 Tbsp butter, or avocado oil
a pinch of chili flakes
1 green onion, sliced
if you like fresh basil, or parsley  garnish if you want
sea salt and freshly ground black pepper
Instructions:
Melt butter in a medium fry pan over medium high heat. Cook the asparagus for about 4 minutes, tossing it a few times. Season with sea salt and pepper, then remove and set aside.
In the same pan, very gently crack the eggs and fry them to your liking.
Meanwhile, toast the bread, then top it with asparagus, eggs, onion slices, chili flakes and basil. (sesame seeds can be added if you like them also)
Serve immediately and enjoy!

Egg Roll in a bowl

If you love egg rolls dipped in sauce, then you will love this!! Its super easy!!!! And delicious!!!!

  • 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
  • 1 inch ginger grated
  • 3 cloves garlic grated or diced
  • 1/4 cup coconut aminos
  • 1 1/2 pounds ground pork or chicken

Instructions

  1. Add the ground pork (or ground chicken)  break up with a spatula and cook until fully cooked through
  2. Add the shredded cabbage and carrots, and stir to combine.
  3. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
  4. Serve over rice, garnished with green onions if desired.

 

 

Pistachio Bark

fig-and-pist-bark

 

Ingredients:

  • 1⁄2 cup coconut oil
  • 1⁄2 cup raw cacao powder
  • 1 tablespoon  tahini
  • 3–4 tablespoons maple syrup, rice malt syrup, raw honey or coconut sugar
  • 1 teaspoon ground cinnamon, plus extra
  • for sprinkling (optional); a pinch of Celtic sea salt, 1/3 cup pistachio kernels,

Putting it together

  1. Line a baking tray with baking paper.
  2. Melt the coconut oil in a medium saucepan over medium heat. Reduce the heat to low and whisk in the cacao powder, tahini and sweetener of choice, whisking constantly to stop any lumps forming. Stir in the cinnamon and salt, then remove from the heat.
  3. Set the pan aside for about 5 minutes so the mixture cools slightly and begins to set.
  4. Pour the mixture evenly onto the baking paper – you want the bark to be about 5–8 mm thick.
  5. Scatter the pistachios over the chocolate mixture and finish with a sprinkle of extra cinnamon if you wish.
  6. Cover with plastic film and put it in the freezer for 30–40 minutes or until set firm. You can then break it into irregular shards. For the best texture, enjoy it straight from the freezer.

So delicious!!!!

SWEET POTATO SALAD

sweetpotatosalad-3-650x980.jpg

SWEET POTATO SALAD

Ingredients
  • 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
  • 1 T olive oil
  • 1 cup  corn
  • 1 3⁄4 C black beans, rinsed and drained (homemade or canned)
  • 2 green onions, chopped
  • 1/2 C chopped cilantro
  • Juice of 2 limes
  • Salt and pepper, to taste
Instructions
  1. In a large bowl, toss sliced sweet potatoes with olive oil and season with salt and pepper.
  2. Place sweet potato slices on a grill over medium heat. Cook until tender, about 8-10 minutes on each side.
  3.  Place the corn on the grill (if using whole corn) and cook for 3-4 minutes, rotating so the kernels get slightly charred. If not roast corn in a skillet till slightly charred.  Let the sweet potatoes and corn cool to room temperature.
  4. Cut the sweet potatoes into quarters and place in a large bowl.
  5. Add the corn to the bowl. (Remove the corn kernels from the cob).
  6. Stir in black beans, green onions, and cilantro. Squeeze the lime juice over the salad and toss until combined. Season with salt and pepper, to taste.
  7. Serve warm, chilled, or at room temperature.

SWEET POTATO SALAD

SWEET POTATO SALAD

Ingredients

4 medium sweet potatoes, peeled and cut into 3/4 inch slices

1 T olive oil

1 cup  corn

1 3⁄4 C black beans, rinsed and drained (homemade or canned)

2 green onions, chopped

1/2 C chopped cilantro

Juice of 2 limes

Salt and pepper, to taste

Putting it together

In a large bowl, toss sliced sweet potatoes with olive oil and season with salt and pepper.
Place sweet potato slices on a grill over medium heat. Cook until tender, about 8-10 minutes on each side.
Place the corn on the grill (if using whole corn) and cook for 3-4 minutes, rotating so the kernels get slightly charred. If not roast corn in a skillet till slightly charred.  Let the sweet potatoes and corn cool to room temperature.
Cut the sweet potatoes into quarters and place in a large bowl.
Add the corn to the bowl. (Remove the corn kernels from the cob).
Stir in black beans, green onions, and cilantro. Squeeze the lime juice over the salad and toss until combined. Season with salt and pepper, to taste.
Serve warm, chilled, or at room temperature.

Pistachio Bark

fig-and-pist-bark

Pistachio Bark

Serves: 6

Ingredients:

1⁄2 cup coconut oil

1⁄2 cup raw cacao powder

1 tablespoon  tahini

3–4 tablespoons maple syrup, rice malt syrup, raw honey or coconut sugar

1 teaspoon ground cinnamon, plus extr

for sprinkling (optional); a pinch of Celtic sea salt, 1/3 cup pistachio kernels,

Putting it together

  1. Line a baking tray with baking paper.
  2. Melt the coconut oil in a medium saucepan over medium heat. Reduce the heat to low and whisk in the cacao powder, tahini and sweetener of choice, whisking constantly to stop any lumps forming. Stir in the cinnamon and salt, then remove from the heat.
  3. Set the pan aside for about 5 minutes so the mixture cools slightly and begins to set.
  4. Pour the mixture evenly onto the baking paper – you want the bark to be about 5–8 mm thick.
  5. Scatter the pistachios over the chocolate mixture and finish with a sprinkle of extra cinnamon if you wish.
  6. Cover with plastic film and put it in the freezer for 30–40 minutes or until set firm. You can then break it into irregular shards. For the best texture, enjoy it straight from the freezer.

So delicious!!!!