Recipes

Blended Soup

5 Servings

Chop: 1/2 yellow onion, 3-4 leeks, 4-6 white carrots, 3 white potatoes

Steam: chopped vegetables until all soft (20-30min on med-low)

Once all veggies soft, add 1 box vegetable broth and let sit overnight.

Add mixture to a blender + 1 tbsp seasoned salt, 1/2 tbsp minced garlic, 3-4 leaves of red chard then blend

Add 1 can of coconut milk.

Pour into a storage bowl (if saving for later) or crockpot to heat and eat at that time.

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Roasted Veggie Tray

1 head Cauliflower

1 head Broccoli

10 small Red Potatoes

2 Shallots
1⁄2 cup Olive Oil
1/2 Lemon, juiced

1 tsp Sea Salt
1 tbsp Cumin
1 tbsp Garlic Powder or 3 cloves fresh Garlic
1 tbsp Smoked Paprika
6 big Basil leaves, fresh
 

Preheat the oven to 425 degrees
Cut Cauliflower, Broccoli, Potatoes into bite sized pieces

Cut Shallot like an onion
Place into a big bowl (or lay directly onto a large baking sheet), pour Olive Oil and juice from Lemon over the top of the vegetables, add spices, then toss until evenly coated
Place into the oven and bake for 10 minutes§ Take out of the oven, toss, and place back into the oven for another 20 minutes or until the Cauliflower is tender and the edges are lightly browned
Pull Veggie tray out of the oven and add fresh Basil and toss - do this right
away while HOT so that the herbs fold into the mix

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Can eat hot or cold throughout the week - great alone or with other things.

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Miso Bowl

1 cup Shrimp or baked Salmon

1 handful of spring mix greens

1cup rice noodles or white rice

¼ cup diced cucumber

2 tbsp shredded carrots

1 tbsp pickled ginger

1 tbsp green onion

1tbsp soy sauce/coconut aminos

1tbsp ginger miso dressing 

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Harvest Bowl

1 cup diced grilled/baked chicken​

1 cup romaine or kale

1 cup spring mix lettuce

pinch of sprouts

1/2 cup roasted sweet potato

1/4 cup diced cucumbers

1/4 sliced avocado

1 tbsp sunflower seeds

1/2 lemon juice, salt, pepper, garlic powder

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Summer Power Light

[2 servings]

1 zucchini

1 summer squash

10 small rainbow potatoes

1.5lbs cod/white fish

Slice squash, zucchini and potatoes, season with salt, garlic powder, paprika

Cook veggies in oven a@400 degrees for 30(ish) minutes

Season fish with 2tbsp salt, garlic powder, 3 lemon slices on top of fish

Cook fish @ 400 degrees for 15 minutes

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Cozy Chicken and Noodles

2 cups shredded chicken

3 cups egg noodles​

2 cups peas

1 cup diced carrots (sauteed soft)

1 cup diced broccoli (sauteed soft)

2 cups "cream of chicken"

1/2 cup chicken bone broth

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp butter/ghee

1 tbsp sea salt

1 tsp pepper

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Preheat oven to 375

Cook 2 chicken breasts for 35 minutes, shred once cool

Boil water + cook noodles too 90%

Mix all other ingredients together

Add noodles to the mixture once they cool

Add chicken to the mixture once cool

Pour all ingredients into a 9x11in. pan

Turn oven to 350

Cook for 20min or until thoroughly hot

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Steamed veggies

Steam handful of carrots on the stove for 5min. with a splash of water and pinch of salt

Eat with hummus, tzatziki, or salsa

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Tuna Salad Toast/Salad

1 can tuna

1/4 cup chopped cucumber

1/4 cup chopped celery

1 tbsp brown mustard

1 tbsp Caesar dressing

1 tbsp coconut aminos/soy sauce

dash of salt, garlic, onion powder

Mix all ingredients

Toast a slice of bread, mash 1/4 avocado and spread, add a piece of lettuce on top, then add tuna mixture.​

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Pesto Chicken + Veggies

1 cup shredded/cubed chicken breast

1 cup peas

1 cup spinach

1 tbsp butter/ghee

1 tbsp garlic + onion powder

Sautee all together, add loaded greens pesto, mix.

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Springtime Salad

Ingredients: 1 cup diced chicken, 2 cups gem lettuce+arugula, 6 chopped strawberries, 2 tbsp mulberries, ½ cup peas, 3 sliced radishes, 1 spring onion, 1 tsp dijon mustard, 1 tbsp lemon juice, 1 tbsp sea salt, 1 tps garlic powder, 4 tbsp extra virgin olive oil, ¼ cup sliced almonds

 

Steam 1-2 chicken breasts

Chop/dice/slice fruit, veggies

Mix mustard, lemon juice, olive oil, spices together for dressing

Mix everything together, serve.

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Mediterranean Bowl

Ingredients: 1 cup grilled or blackened chicken, 1 cup jasmine rice, 1 cup dark leafy greens, ¼ cup minced parsley, 1tbsp minced mint, ¼ cup diced red onion, ¼ cup diced yellow pepper, ¼ cup chopped tomatoes, ¼ cup diced cucumber, 2 tbsp chopped kalamata olives, 2 tbsp olive oil, ½ lemon squeezed, ½ tbsp sea salt, ½ tbsp garlic powder

 

Cook chicken

Chop veggies

Mix lettuce with veggies (parsley, mint, onion, pepper, tomatoes, cucumber, olives), olive oil, salt, garlic, lemon

Create bowl - base of rice, top with veg mix and chicken

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Summer Tacos

Ingredients: 1 cup grilled or blackened shrimp, 1 cup raw cole slaw mix (carrot/cabbage), 2 tbsp fresh cilantro, 2 tbsp red onion, 1 cup shredded lettuce/salad mix, ¼ cup diced mango, ¼ cup diced cucumber, ½ avocado (mashed), ½ lime squeezed, 1 tsp sea salt, 1tsp garlic powder, 2 Siete tortillas

 

Grill/blacken shrimp

Dice onion, cucumber, mango

Finely chop cilantro

Mix slaw, fruit, veggies, avocado, herbs, lime, seasoning in a bowl

Create your taco - add mixed creation, shrimp, top with cilantro to taco shell

 

The Grillmaster 

Ingredients: 1lb sirloin steak, 2-3 cups spring greens, 1 cob of corn (cut), ½ cup cut cherry/grape tomatoes, ½ cup diced red onion, 1 diced cucumber, ½ avocado, 2 tbsp parsley, 1 clove garlic, ¼ lemon squeezed, 2 tbsp balsamic vinegar, 1 tbsp dijon mustard, ¼ tsp garlic powder, 1 tbsp sea salt

 

Season and grill steak + corn

Chop corn, onion, cucumber, tomatoes, parsley

Dressing: Mash avocado + garlic + mix with lemon, seasoning, mustard, vinegar

Mix chopped veggies + dressing with salad greens

Serve steak on side of salad

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The Refresh Salad

Ingredients: 1 cup grilled chicken breast, 2 cups salad greens, ½ red onion, 1 cup diced watermelon, ½ cup chopped cherries, 1 cup diced cucumber, pinch of fresh parsley, 1tbsp extra virgin olive oil

 ½ lemon squeezed, 1 tsp sea salt

 

Chop ingredients

Grill chicken or cook in the oven (season with salt, pepper, garlic powder)

Mix all ingredients together

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BBQ Chicken Quesadillas

Servings (6)

Ingredients: 5 chicken breasts, 1 bottle bbq sauce of choice, 2 jalapenos, 1/2 red onion diced, pepper jack cheese, tortillas of choice, paprika, salt, pepper

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Put chicken breasts in crockpot + season with 3+tbsp paprika, salt, pepper

Chop onion + jalapeno and place on top of chicken

Pour bbq sauce on top, add 1/2 cup water (chicken fully covered by sauce)

Cook on high for 2 hours.

Once done, shred and let sit on 'warm' for 15min

Place tortillas on stove, add cheese - warm until cheese melts

Plate - put chicken on tortillas + fold

Optional: add salsa verde to dip.

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Barbie + Ken [Pasta + Steak]

2 Steaks of choice

Season and cook steak with salt, pepper, beef rub/steak seasoning

Cook 3 cups of noodles of choice

Pasta sauce

- roast 1 large beet sliced and seasoned with salt, pepper, garlic powder, oregano

- blend roasted beet, 1 cup ricotta cheese, 1 tbsp oregano, 2 tbsp salt, 2 cloves garlic, 1 cup pasta water

Add pasta sauce to noodles

Serve pasta on side of steak

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Chimichurri Steak + Summer Salad

Chimichurri

- Blend: 1 cup parsley, 1 cup cilantro, 1 tbsp olive oil, 1tbsp oregano, 2 tsp salt, 1/2 lemon squeezed, 1/4 cup red wine vinegar

Steak

- Grill 2 thin cut strip steaks seasoned with salt, pepper, beef rub

Salad

- Mix your favorite salad greens with diced cucumber, shredded carrots, tomatoes, sprouts, green goddess dressing

Plate: Add chimichurri to garnish the steak. Side salad.

 

Superfood Cereal Bowl

Granola or puff cereal of choice then add:

1 tsp spirulina, 1 serving vanilla protein powder, heavy dash of cinnamon, flax seeds, hemp seeds, dices strawberries, blueberries, 1/2 cup milk of choice

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Light Summer Dinner

1 serving

Fish

- White fish of choice - 1-2peices

- Season with seasoned salt, garlic powder, oregano, top with lemon slices

- Cook in the oven 400 degrees for 10-15min

- Take lemons off to serve

Veggies

- Season all with olive oil/ghee, salt, paprika, garlic powder - rainbow carrots, shallots, rainbow potatoes

- Roast all in the oven at 400 degrees for 30 minutes or until soft.

Serve fish on side of veggies.

 

Lunchtime Leftovers

Choose a leftover protein (I like steak) and reheat.

Choose a leftover/premade sauce (like chimichurri or salsa).

Fry 1-2 eggs on the stove and add to top of protein.

Choose 2-4 veggies in the fridge to make a salad or veggie snack plate. I like tomatoes, avocado and sprouts.

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Classic Summer

1 serving

Protein

- Protein of choice - I like 1 steak or 2 chicken breasts​, season with steak seasoning of choice, salt.

- Grill for 10-15min.

Salad (to have enough for leftovers)

- Mixed greens, romaine, corn, cucumbers, snap peas, sprouts, tomatoes, sliced radishes, simply great salad dressing

Serve protein as either a sandwich on bread of choice or on side of salad.

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Sweet and Sour Summer Cake

Confetti Cake

- Make confetti cake according to box instructions.

Topping:

- Strawberry Rhubarb Jam: Chop two stalks of rhubarb + 1 pack of strawberries. Put into a large frypan on low-medium heat. Squeeze 1/2 lemon juice and mix. Mix all in frypan until all ingredients melt and cook down into jam texture. Once done, let cool completely.

- Mix juice of 1/2 lemon + 1 lemon's worth of zest with white frosting.

​Drizzle lemon frosting on cake top, drizzle jam mix on cake top.

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Berry Crumble

Ingredients: 1½  cup frozen blueberries, 1 cup fresh blueberries, ½ cup frozen strawberries, ½ fresh lemon juice + ¼ cup brown sugar, 4 tbsp butter, 1 cup oats, ½ cup almond flour, 2 tbsp vanilla protein powder, 1 tbsp cinnamon, ¼ tsp fine salt

 

Preheat oven to 350 degrees.

Mix berries, lemon together in a 8x8in baking dish.

Mix all other ingredients together then layer on top of mixed berries.

Bake for 30 minutes or until crisp brown on top.

Option to top with vanilla yogurt or icecream.