Recipes

Facebooktwitteryoutubeinstagram

Healthy Recipes

 

Get your protein and #EatTheRainbow with these awesome recipes that will help the whole family to eat their veggies. Please feel free to submit one of your favorite healthy recipes in the comment box below!
Breakfast

Breakfast

 

Breakfast Wrap:
Submitted by Brittany Duncan

1 Whole egg,
3 Egg whites
1 Organic non-GMO breakfast chicken sausage
¼ Diced red peppers, red onion, tomatoes,
1 Handful of spinach
1 Brown rice tortilla and topped off with fresh cilantro and avocado!


Directions:


In separate pans, cook chicken sausage and eggs over medium heat. When done, combine into tortilla and top with remaining ingredients.

Protein Pancakes:
Submitted by Brittany Duncan

4 Egg whites
1 Scoop of protein powder (I banana nut flavor)
1 Banana
Dash of vanilla and cinnamon


Directions:


Throw all ingredients (except the quest bar) in blender or food processor. Try to pour small – medium size pancakes, cook over med heat for about 10-15 seconds on each side. Top with almond butter and/or honey!

Snacks

Blueberry Mint Smoothie:
Submitted by Emily Romano

1 cup frozen blueberries
1/2 avocado
1/4 cup orange juice
1/2 cup fresh mint leaves
1 tsp lemon juice
1/2 cup water


Directions:


Combine the following in a blender, and enjoy! Blueberries are full of antioxidants, and mint has tons of health benefits including promoting healthy digestion by activating glands that secrete digestive enzymes; aiding healthy skin; eliminating toxins from the body; protecting against the formation of cancerous cells; and inhibiting the growth of certain bacteria and fungus. Plus, it’s delicious. Enjoy

Organic Coconut Herb Popcorn:
Submitted by Nurse Leslie

1/4 Cup Organic Whole Popcorn Kernels
1 Tbsp. and 1 Tsp Organic Refined Coconut Oil
Herbamare (Organic Herbs)
(see picture for list of ingredients)


Directions:


Place coconut oil into medium to large pot (I use a 3 quart pot) on High heat. When oil is just melted, place popcorn kernels into pot with oil and cover with a lid. Remain on high heat. Gently shake pot to cover kernels with oil. In 3-5 mins on high heat, kernels will begin to pop. So popcorn doesn’t burn, shake pot gently to pop remaining kernels. When it sounds like the popping has slowed down, remove lid and place your popcorn into a large bowl and toss with herbamare. Eat and enjoy! De-lish!!!

Chicken and Kale Soup:
Submitted by Coach Casey

1 Pound chicken
1 Cup quinoa
32 oz natural chicken broth
1 Can garbanzo beans
1 Small bag kale
1 Diced red pepper
½ Diced red onion
1 Tbsp. Himalayan salt
2 Cups water
2 Tbsp. olive oil


Directions:


Bring 1 cup quinoa and 2 cups water to a boil, reduce and allow to simmer 15 min. Using a cast-iron skillet on medium, add olive oil, chicken, and salt. In separate pot, heat chicken broth on med-high heat and add kale, pepper, and onions to simmer.
After 15 min, combine all ingredients into the large pot and add the beans.

Salmon Spaghetti Squash:
Submitted by Coach Casey

5 Oz Wild caught salmon fillet
1 Medium sized spaghetti squash
1 Can diced tomatoes
½ Cup artichoke hearts
¼ Cup diced red onion
1 Bunch of asparagus
1 Tbsp. olive oil
½ Cup water
1 Tbsp. Himalayan salt
2 Tbsp. goat cheese


Directions:


Preheat oven to 400 degrees. Slice spaghetti squash length wise and place face down in glass baking dish with 1/2 cup water to bake until the tender (roughly 45 min). In separate glass baking dish, place salmon and top with onion, artichokes, and half the can of diced tomato. Cover with tin foil and allow baking for 20 min or until fish is no longer pinking. Place asparagus on a baking sheet, drizzle with olive oil and bake for 10 min. When everything is finished baking, plate on top of each other and add top with goat cheese.

Turkey Meatloaf:
Submitted by Coach Casey

1 Pound of ground kosher turkey
2 Eggs whites
¼ Cup bread crumbs
1 Small bag frozen mixed veggies
1 Diced onion
1 Can diced tomatoes
1 Can tomato paste
Seasoning: ¼ tsp each Himalayan salt, garlic powder, paprika; 1 tbsp parsley.


Directions:


Preheat oven to 350 degrees. Mix all ingredients into a bowl and spread into a glass baking dish. Bake for 50 minutes, then add tomato paste and bake for another 10 minutes. Let cool before serving.

Dessert

Chocolate Chip Cookie Dough Protein Dip:
Submitted by Brittany Duncan

1/5 Cup chick peas
1/4 Cup almond butter
1 Scoop of vanilla whey protein
2 Tsp of vanilla
2-3 Tbsp of almond milk
Dash of baking soda and sea salt


Directions:


Throw all ingredients in blender or food processor, add dark chocolate chips, and enjoy! Use gluten free graham crackers to dip it with. So yummy!!

Facebooktwitter

Leave a comment or question!

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>