06/12/2013
Fruit Parfait
Quick and Easy Snack
1 cup yogurt
Grapefruit, Kiwi and Pomegranate
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05/12/2013
Basil Pesto Chicken
Ingredients:
12-18 ounces of Chicken Tenderloin
3 garlic cloves minced
2 shallots minced
3 tbsp. of Basil Pesto or Regular (store bought)
1 tsp. paprika
½ tbsp. of red chili flakes
1 tsp. salt
1 tsp. black pepper
Directions:
This recipe is extremely simple. Mix in everything with the chicken starting with the dry ingredients then the wet. Pre-heat pan to medium heat and olive oil, cook on each side 4-5 minutes or until chicken is fully cooked.
Serving size 3
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04/12/2013
Crispy Tofu with Quinoa
Ingredients:
1 Container Organic Extra Firm Tofu
½ cup uncooked quinoa (follow cooking instructions on bag)
1 tbsp. Coconut Oil
Directions:
Slice tofu into five equal sections. With a paper towel absorb as much liquid from the tofu as possible. Heat coconut oil to medium high in a non-stick pan and cook tofu 4-5 minutes on each side or until crispy. Place cook tofu on paper towel to absorb extra oil and cut into cubes and then add with cooked quinoa. (optional, add diced raw red bell peppers and roasted seaweed)
Sauce:
1 tbsp. Low Sodium Soy Sauce
1 tsp. Vinegar
1 tsp. Honey
½ tsp. Minced Ginger
1 tsp. Sesame Oil
(Mix all and pour on tofu and quinoa)
Serving Size 2-3
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04/12/2013
Baked Brussels Sprouts
Ingredients:
1 pound of Brussels Sprout
2 tbsp. Olive Oil
2 tbsp. Fig Balsamic Vinegar or Balsamic Vinegar
1 tbsp. Garlic Powder
2 tsp. Sea Salt
Directions:
Cut stem off of Brussels sprout and cut larger pieces in half. Mix all ingredients in large bowl and pour onto foil lined cooking sheet. Pre-heat oven 400 F degrees and bake for 35 minutes.
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