Month: September 2019

Fig & Honey Yogurt Bowl

Fig & Honey Yogurt Bowl

Servings: 1 Ingredients: 8 oz Non-Fat Greek Yogurt (1 cup) 50 g Fresh Figs, quartered (1 fig) 10 g Blueberries (2 tbsp) 10 g Honey Almond Flax Granola (about 1/4 cup) 5 g Honey, (about 1 tsp) Directions: Spoon 1 cup of yogurt into your 

Turkey, Kale, & Green Bean One Skillet Meal

Turkey, Kale, & Green Bean One Skillet Meal

Turkey Kale and Green Bean One Pot Meal is a Quick and Easy way to get dinner on the table! If you are like me your time is valuable and spending too much time in the kitchen just isn’t an option. That is where this 

Guacamole

Guacamole

Servings: 6

Ingredients:

  • 450 g Avocados (3 large avocados)
  • 2 Cloves Garlic
  • 40 g Shallots, diced (1 medium shallot)
  • 30 g Jalapenos, diced (1 jalapeno)
  • 3 tbsp Cilantro, chopped
  • 1 Lime, juiced
  • 5 Cherry Tomatoes, diced

Directions:

  1. Cut the avocados in half, remove the seed, and then scoop out the avocado from its shell. Place the avocado into a large bowl.
  2. Squeeze the juice from one lime over top the avocado.
  3. Using a mortar or a fork, smash the avocado against the sides of the bowl, until you have a consistency you like. I prefer my guacamole a little chunky.
  4. Next add your diced garlic, shallots, jalapeno, and cilantro to the bowl. Stir everything together until well combined.
  5. Transfer the guacamole to your serving bowl and then garnish with your diced cherry tomatoes.

Kcals: 132 / 1.9g P / 9.3g C / 11.1g F

Dreamy Blue Yogurt Bowl

Dreamy Blue Yogurt Bowl

Servings: 2 Ingredients: 20 oz Non-Fat Greek Yogurt (2 1/2 cups) 1 tsp Blue Spirulina Super-food Powder 1 tsp Açai Berry Powder 40 g Frozen Blueberries (1/2 cup) 20 g Frozen Blackberries (1/4 cup) Directions: In a large bowl combine yogurt, blue spirulina powder, and 

Cucumber Chicken Salad

Cucumber Chicken Salad

Servings: 4 Ingredients: 18.5 oz Chicken Breast (2 large breasts) 1 tbsp Avocado Oil 1 tsp Black Pepper 1 tsp Garlic Powder 140 g English Cucumber, sliced (1 cucumber) 20 g Shallot, diced (1 small shallot) 30 g Jalapeno, diced (1 Jalapeno) 80 g Avocado, 

Blackberry Kiwi Yogurt Bowl

Blackberry Kiwi Yogurt Bowl

Servings: 2

Ingredients:

  • 20 oz Non-Fat Greek Yogurt
  • 60 g Kiwi, peeled and sliced (1 kiwi fruit)
  • 100 g Blackberries (about 1 cup)
  • 1/4 Heresy Chocolate Bar, chopped (3 small pieces)
  • 3 tsp Açai Berry Powder
  • 1 tsp Bee Pollen

Directions:

  1. In a large bowl combine yogurt and Açai powder, stir together until the powder is absorbed by the yogurt and the yogurt has turned into a light purple color.
  2. Next, transfer the yogurt to your serving bowls.
  3. Then top with your peeled sliced kiwi, blackberries, and chopped chocolate bar.
  4. Garnish with a sprinkle of bee pollen.

Kcals: 247 / 31.2g P / 23g C / 4.1g F

Beet Noodles with Farro

Beet Noodles with Farro

Servings: 2 Ingredients: 240 g Red Raw Beets, spiraled (2-3 beets) 1/2 cup Farro 1 tbsp Avocado Oil, half for the farro half for the beets 1 cup Low Sodium Chicken Stock 30 g Shallot, diced (1 large shallot) 2 Cloves Garlic 1/4 cup Water 

Sweet & Spicy Almonds

Sweet & Spicy Almonds

Servings: 10 Ingredients: 12 oz Almonds (about 2 cups) 1 tbsp Avocado Oil 2 tbsp Honey 1/4 tsp Salt 1/2 tsp Chili Powder 1/4 tsp Cayenne Pepper 1.5 tsp Granulated Sugar 100 g Dried Cherries (about 1 cup) Directions: Preheat oven to 350 degrees. Prep 

Butternut Squash Risotto

Butternut Squash Risotto

Servings: 3

Ingredients:

  • 200 g Butternut Squash, small cubes (about 3 cups)
  • 25 g Shallots, diced (1 medium shallot)
  • 1 tbsp Avocado Oil
  • 3 Spicy Italian Chicken Sausage Links, small cubes
  • 4 cups Low Sodium Chicken Stock
  • 1/2 cup Arborio Rice
  • 15 g Gouda Cheese, freshly shredded
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Black Pepper
  • Dash Salt
  • 1 tsp Fresh Chives, diced

Directions:

  1. Prep all of your ingredients because once you start cooking you will be doing a lot of stirring and will not have time later. Peel you butternut squash with a vegetable peeler, slice in half and scoop out all of the seeds. The slice the squash into small bite size cubes. Dice your shallot, cut your chicken sausages into small pieces about the same size as your squash, and shred your cheese.
  2. In a medium sauce pot heat the chicken stock not boiling, just warm and allow it to sit there on the hot burner until you have used all of the stock. You always want to add warm liquid to your rice when making risotto.
  3. On separate burner, heat a deep saute pan to medium low heat, add the avocado oil to the hot pan and immediately add the shallot. Cook the shallot in the oil for about 2 minutes until the shallot starts to become soft.
  4. Add the rice to the saute pan and stir to coat with the oil in the pan, cook 2 – 3 minutes, until the rice has turned a pale golden color. Then pour in 1 cup chicken stock. Turn the heat up to medium, so your liquid begins to simmer but not boil.
  5. Stir the rice consistently until the broth has been absorbed, then add another 1/2 cup of warm chicken stock. Continue adding chicken stock 1/2 cup at a time, stirring consistently until the broth is absorbed before adding the next 1/2 cup. It will take about 25 minutes for all of the chicken stock to be absorbed.
  6. 15 minutes into the cook of the rice you will add the cubed butternut squash and chicken sausage to the rice. This give the squash and sausage the remaining 10 minutes to cook and infused the rice with these flavors.
  7. Season your risotto with the garlic powder, black pepper, and salt at the same time as adding the squash and chicken sausage.
  8. Once all the chicken broth has been absorbed, the butternut squash has soften, and the sausage has warmed scoop the risotto in your serving bowls.
  9. Garnish with a sprinkle of freshly shredded cheese and dice fresh chives.

Kcals: 300 / 19.9g P / 34.6g C / 10.2g F

Basic Avocado Flower Toast

Basic Avocado Flower Toast

Servings: 2 Ingredients: 2 Thin Slices of Whole Grain Bread 100 g Avocado, sliced thin (1 small avocado) Dash of Black Pepper Directions: Toast the toast in your toaster. Cut the avocado in half. Remove the pit and peel off the avocado skin from both 

Chicken Mushroom Pesto Pasta

Chicken Mushroom Pesto Pasta

Servings: 4 Ingredients: 10 oz Chicken Breast (1 large breast or 2 medium breasts) 1 tbsp Avocado Oil 200 g Fettuccine Noodles (2 large handfuls) 100 g Cherry Tomatoes, halved (about 3/4 cups) 160 g White Mushrooms, sliced into large chunks (about 2 cups) 100 

Chocolate Almond Yogurt

Chocolate Almond Yogurt

Chocolate Almond Yogurt, who says chocolate can’t be healthy? This is a fantastic snack or dessert…Whenever your craving chocolate!

Ingredients:

Instructions to Make this Chocolate Almond Yogurt:

  1. In a large bowl stir together yogurt and cocoa powder. Stir until the cocoa powder has been evenly distributed throughout the yogurt, making healthy chocolate yogurt.
  2. Spoon the chocolate yogurt into 3 serving dishes, I like to use fancy drink glasses.
  3. Then top with Hersey bar and almond shavings.
  4. Thinly slice your strawberry from the tip of the berry down to the green leaves, but do not cut all the way through. Try to make about 6 thin slices. Then fan out the strawberries and put one on the rim of each chocolate yogurt glass as a garnish.

Tip:

  • If you want to make your yogurt a little sweeter, you could add a little bit of honey, however, that is not included in the nutritional content of this recipe.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizer, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Almond Butter, Chocolate, Greek Yogurt
Servings: 3

Chocolate Almond Yogurt

Ingredients

Instructions

  • In a large bowl stir together yogurt and cocoa powder. Stir until the cocoa powder has been evenly distributed throughout the yogurt, making healthy chocolate yogurt.
  • Spoon the chocolate yogurt into 3 serving dishes, I like to use fancy drink glasses.
  • Then top with Hersey bar and almond shavings.
  • Thinly slice your strawberry from the tip of the berry down to the green leaves, but do not cut all the way through. Try to make about 6 thin slices. Then fan out the strawberries and put one on the rim of each chocolate yogurt glass as a garnish.

Tip:

  • If you want to make your yogurt a little sweeter, you could add a little bit of honey, however, that is not included in the nutritional content of this recipe.

Macro Nutrition

Nutrition Facts
Chocolate Almond Yogurt
Amount Per Serving
Calories 251 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 8.2g51%
Trans Fat 0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.6g
Cholesterol 34.1mg11%
Sodium 69.7mg3%
Potassium 51.9mg1%
Carbohydrates 13.8g5%
Fiber 3.6g15%
Sugar 8.5g9%
Protein 19.4g39%
Vitamin A 6.8IU0%
Vitamin C 5.9mg7%
Calcium 36.5mg4%
Iron 20.4mg113%
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate Almond Yogurt

If you love this Chocolate Almond Yogurt Recipe, You are Going to want to check out these other favorites:

Cinnamon Chip & Blueberry Breakfast Cookies

Cinnamon Chip & Blueberry Breakfast Cookies

Servings: 24 Ingredients: 1/2 cup Quick Oats 3 3/4 cups Almond Flour 1/2 cup Vanilla Protein Powder 2/3 cup Wheat Germ 2 tsp Baking Soda 1 tbsp and 1 tsp Baking Powder 1/2 tsp Salt 1/3 cup Granulated Sugar 1 1/4 cup Cinnamon Chips 1/4 

Farro and Egg Bowl

Farro and Egg Bowl

Servings: 2 Ingredients: 1/2 cup Dry Farrow 1 cup Chicken Stock 2 Eggs, mostly just the egg yolk 20 g Jalapenos, sliced (1 jalapeno) 7.5 g Scallions, sliced (1 stalk) 1 cup Spinach 1/2 tbsp Unsalted Butter 1/2 tbsp Avocado Oil 1/4 tsp Sesame Seeds 

Spicy Egg and Arugula Tart

Spicy Egg and Arugula Tart

Servings: 4

Ingredients:

  • 1 1/2 cups Liquid Egg Whites
  • 2 Spicy Italian Chicken Sausage Links, slice thin on a diagonal
  • 25 g Freshly Shredded Gouda (about 1/4 cup)
  • 40 g Jalapeno Peppers, sliced thin (1 large jalapeno)
  • 1/2 cup Arugula
  • 1/4 tsp Black Pepper

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Spray your large round baking dish or tart pan with non stick cooking spay.
  3. In a large bowl pour your one and a half cups egg whites. Using a whisk, beat the egg whites for 1 minute to add some air and fluff to the eggs. Then pour the eggs into your baking dish.
  4. Once your oven has pre-heated, cook your eggs for 7 minutes.
  5. While the eggs are baking slice your sausage and jalapenos, and shred your gouda cheese.
  6. Once the eggs have cooked for 7 minutes pull the dish from the oven. (The eggs will not be fully cooked just yet.) Now top the eggs with your sliced sausage and jalapenos, spreading them out evenly in one layer over the eggs.
  7. Then sprinkle your cheese and black pepper over top. Place the eggs now topped with sausage back in the oven and cook for 10 minutes. (Typically chicken sausage has already been cooked and just needs to be heated. Check your chicken sausage packaging, if they have not already been cooked top the eggs with your chicken sausage at the beginning with the initial egg cook.)
  8. Once the 10 minute additional cook time is up, pull your dish from the oven and immediately top with your arugula.
  9. Serve and enjoy!

Kcals: 103 / 16.2g P / 1.3g C / 3.5g F

Red & Golden Beet Salad

Red & Golden Beet Salad

Servings: 2 Ingredients: 150 g Raw Golden Beet, cut into chunks (2 beets) 150 g Raw Red Beet, cut into chunks (2 beets) 35 g Watermelon Radish, sliced thin (1/4 radish) 25 g Arugula (about 1/2 cup) 25 g Spinach (about 1/2 cup) 10 g 

Chocolate & Vanilla, Strawberry Pudding

Chocolate & Vanilla, Strawberry Pudding

Servings: 1 Ingredients: 3.5 oz Dark Chocolate French Pudding (about 1/2 cup) 3.5 oz Vanilla French Pudding (about 1/2 cup) 1/4 of a Hershey Bar, chopped 100 g Strawberries, halved (about 1/2 cup) Directions: Spoon chocolate pudding into your serving dish. Then top your chocolate 

Pomegranate Avocado Toast

Pomegranate Avocado Toast

Servings: 1

Ingredients:

  • 2 Slices Thin Organic Whole Grain Bread
  • 50 g Avocado (about 1/2 a avocado)
  • 15 g Pomegranate Seeds (about 1/4 cup)
  • Handful Micro Greens

Directions:

  • Toast your bread in the toaster.
  • While the bread is cooking, slice your avocado. For this plating I chose to slice the avocado through the middle after removing the pit. 1 think slice for each piece of toast. But you can decide to slice the avocado anyway you want.
  • Once the toast is ready, plate it and top with your avocado slices.
  • Then arrange your micro greens on top of the avocado.
  • Finish it off with a sprinkle of pomegranate seeds.

Kcals: 220 / 7.9g P / 32.3g C / 9.5g F

Cucumber Blueberry Salad

Cucumber Blueberry Salad

Servings: 1 Ingredients: 4 oz Chicken Breast 25 g Blueberries (1/4 cup) 65 g Cucumber, sliced thin (half a cucumber) 20 g Arugula (about 3/4 cup) 30 g Spinach (about 1 cup) 25 g Micro Greens (about 1 cup) 12 g Almonds, shavings 1 tbsp 

Blackberry Chia Seed Parfait

Blackberry Chia Seed Parfait

Servings: 3 Ingredients: 12 oz Non-Fat Greek Yogurt (1 1/2 cups) 5 tbsp Chia Seeds, sprouted (2.5 tbsp un-sprouted) 2 tsp Açai Berry Powder 90 g Blackberries (about 15 berries) 40 g Pomegranate (about 1/4 cup) 90 g Honey Almond Flax Granola (about 1 cup) 

Spicy Shrimp Lettuce Wraps

Spicy Shrimp Lettuce Wraps

Servings: 2

Ingredients:

  • 10.5 oz Shrimp, uncooked, peeled and deveined (about 24 shrimp)
  • 85 g Cucumber, diced (1 large cucumber)
  • 25 g Jalapeno, sliced thin (1 jalapeno)
  • 35 g Sweet Red Pepper, diced (half a pepper)
  • 75 g Cherry Heirloom Tomatoes, Diced (about 10 tomatoes)
  • 20 g Shallots, Diced (1/4 shallot)
  • 30 g Cilantro Lime Dressing (2 tbsp)
  • 2 tbsp Avocado Oil Mayo
  • 65 g Avocado, Diced (half an avocado)
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1/2 Lime, juiced
  • 1 head Bib or Butter Lettuce, you could even use romaine if you would like.

Direction:

  1. Place shrimp in a large bowl and season with black pepper, garlic, and cilantro lime dressing. Stir to coat all the shrimp with the dressing and seasoning. Place in the fridge to marinate.
  2. While shrimp is marinating, dice all veggies and put them into a large bowl. Add the mayo and lime juice to the bowl and stir until well combined.
  3. Heat a medium saute pan to medium heat, once hot add the shrimp and all the dressing from the bowl. Allow shrimp to cook on the first side for 2-3 minutes. Flip the shrimp and allow to cook for another 2-3 minutes until done.
  4. Remove the shrimp from the heat, and place back in the large bowl with all the juices from the pan. Put the shrimp back in the fridge to cool for about 5 minutes.
  5. While shrimp is cooling pull off entire leafs of lettuce from the head, rinse well and pat dry with a paper towel.
  6. Remove shrimp from the fridge, give them a rough chop and toss with the vegetable mixture. Combining all of the shrimp juice/dressing into the veggie mixture.
  7. Serve in a large bowl with a plate of the lettuce leafs. This makes a great couples lunch or dinner, sitting together and eating as you pack each leaf with the delicious shrimp mixture.

Kcals 315 / 21.8g P / 14.5 g C / 18.9g F