Healthy Recipes!

 

Food for Fuel... What should I cook? 

Breakfast

Blueberry Chia Pudding 

INGREDIENTS          

• 1 can of coconut milk 
• 1 cup frozen blueberry, or fresh 
• 1/3 cup chia seeds 
• 1/2 teaspoon cinnamon 

DIRECTIONS

1. Blend everything together in a high-powered blender 

2. Store in an airtight container in the fridge overnight until thick

3. Serve with your favorite toppings for a quick on-the-go breakfast! Serve with fresh fruit, nuts, seeds, or granola. 

4. Store in the fridge for up to 4 days 

Chocolate Protein Pancake 

INGREDIENTS     

• 1 1/2 to 1 3/4 cup rolled oats, gluten-free 
• 1 tablespoon chia seeds or ground flaxseeds
• 1 scoop dairy-free and refined sugar-free chocolate 
• 1/2 ripe banana 
• 1/4 cup strawberries, sliced 
• 2 1/2 cups coconut milk 
• 1/8 cup maple syrup
• coco whip topping 

DIRECTIONS 

1. Put all of the ingredients into a blender and add coconut milk until desired consistency.

2. Pour pancake mix into nonstick pan and cook until each side is golden brown.

3. Layer Coco Whip in between pancakes and top with strawberries or your favorite fruit.

Lunch 

Salmon Harvest Salad 

INGREDIENTS 

• 2 cups leafy greens
• 1/4 cup celery, chopped
• 1/4 cup sweet potato, chopped
• 1/4 cup apples, chopped
• 1 tablespoon red onion, sliced
• 1/4 cup carrot, shredded
• 1/2 avocado, sliced
• 1 tablespoon pumpkin seeds
• 1 tablespoon cashews
• 1 salmon filet
• 1/2 lemon
• Salt and pepper to taste

For the Salmon:
• 1 teaspoon Dijon mustard
• 1 teaspoon Everything Bagel seasoning
• Dash of salt and black pepper

INGREDIENTS CONT.
For the Curry Cauliflower:
• 1 head of cauliflower, chopped • 1 tablespoon paprika
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon olive oil (drizzle)

DIRECTION 

1. Chop 1 head of cauliflower and season with paprika, curry powder, salt and pepper. Roast in the oven for 30 minutes at 375 degrees.

2. Coat salmon in Dijon mustard and Everything Bagel seasoning and place in the oven for 15-17 minutes at 375 degrees.

3. Massage leafy greens with 1/2 juiced lemon and 1 teaspoon of olive oil.
4. Combine all ingredients into a bowl and drizzle with your favorite dressing

Harvest Stuffed Peppers 

INGREDIENTS

• 2 bell peppers
• • 1 pound ground turkey
• • 1/2 cup quinoa, pre-cooked • 1/4 cup red onion, chopped • 1 sweet potato, chopped
• • 1 zucchini, chopped
• • 2 tablespoons pomegranate • 1 avocado, sliced
• • 1/2 cup dairy-free cheese
• • Drizzle of olive oil

DIRECTIONS 

 1. Preheat the oven to 425 degrees.

2. Cook the ground turkey in olive oil on the stovetop and mix in the dairy-free cheese.

3. Chop the tops off your peppers, scoop out
the seeds, spray the insides with olive oil and place them on one large baking sheet lined with parchment paper.

4. Place the washed and cubed sweet potatoes and chopped zucchini on the same baking sheet with the bell peppers, toss with olive oil or avocado oil spray. Bake everything at 425 degrees for 20 minutes, until charred.

5. Place the pre-cooked quinoa into the microwave (if you’re making it on the stovetop, bring 1/2 cup to a boil with 1 cup water).

6. Combine all ingredients into a bowl and scoop into the peppers when they come out of the oven. Top the peppers with more dairy-free cheese and pop in the oven for another 5 minutes at
425 degrees.

Dinner 

Pink Pasta 

INGREDIENTS

• 1 box gluten-free pasta  
• 4 cooked beets (we love 2. pre-cooked varieties)
• 2 cloves garlic
• 1/2 cup plain, dairy-free, and refined sugar-free plain yogurt
• 1/4 cup pasta cooking water (reserve it in a mug when you’re done cooking the pasta)
• 1 lemon, juiced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
•  2 tablespoons walnut halves
• 6 fresh basil leaves

DIRECTIONS 

1. Blend the beets, garlic, yogurt, pasta water, lemon, salt, and pepper until smooth in a high-powered blender

2. Serve on top of your favorite cooked pasta. 3. Sprinkle with walnuts and fresh basil.

Zucchini Boats 

INGREDIENTS

• 2 zucchinis
• 1 pound ground turkey
• 1/3 cup black beans
• 1 tablespoon tomato, chopped
• 1/3 cup red onion, chopped
• 1 bell pepper, chopped
• 1/2 avocado, sliced
• 1 teaspoon cilantro
• Taco seasoning to taste
• 1/3 cup dairy-free cheese

DIRECTIONS 

1. Cut the zucchinis lengthwise.
2. Take a spoon and gently carve out the center of each zucchini. Drizzle with olive oil and add a dash of salt and pepper.
3. Chop red onion, tomatoes and bell peppers.
4. Put the zucchinis and bell peppers in the oven at 375 degrees for 30 minutes.
5. While the zucchinis are in the oven, cook your protein on the stovetop. Add red onion and taco seasoning to taste.
6. Heat the black beans and set aside.
7. Add the cooked ground turkey to the inside of the zucchini boats and top with black beans, tomatoes, bell pepper, avocado and cilantro. (Option to mix all of the ingredients together and then add the mixture to the center of the zucchini boats.)