presents volume #2 lean, green & clean...smashing leafy greens. don’t miss the other one-page...
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WELCOME FROM YURIWelcome to another edition
of the Fat Burning Meal Club!THIS MONTH, WE’RE FOCUSING ON FRESH AND EASY WAYS
TO GET MORE LEAN—AND EAT MORE GREENS.
Inside this cookbook, you’ll find 30 days of incredible dinner recipes PLUS sixteen all-new Green Smoothie recipes. They’re perfect for breakfast or lunch, and make great post-workout recovery snacks. Listen guys, if you’re not drinking a daily green smoothie yet—it’s time to begin. Green Smoothies are the single simplest way to get more greens into your day—up to eight cups in a single glass! Such an awesome way to enjoy massive amounts of alkalizing, fat-smashing leafy greens.
Don’t miss the other one-page printables—ideas for lunchtime lettuce wraps and Fat-Burning Spice Blends! We’ve created all of these gorgeous easy-print resources to be posted on the fridge. Or store them in a folder for a fantastic peek-and-go healthy cooking resource.
You’ll get more of these stunning one-page printables every month, so stay tuned! There are so many fat-burning recipes, tips, and ideas in store, healthy eating has never been so easy.
Enjoy the recipes!
[ 2 ]
VOLUME #2 INTRO
HEALTHY KITCHEN HACKSFat-Burning Spice Blends
MANY SPICES AND HERBS ARE KNOWN TO BE EXCELLENT FAT-BURNING AIDS. SOME BOOST
METABOLISM, OTHERS REDUCE INFLAMMATION, STABILIZE BLOOD SUGAR OR SHRINK FAT CELLS.
USING THEM IN YOUR COOKING NOT ONLY MAKES YOUR MEAL INCREDIBLY DELICIOUS, BUT ADDS
SOME FREE BONUS, NO-EFFORT, NO-CALORIE FAT BURNING.
These should be the go-to fat-burning spices in your pantry:
☐ Basil
☐ Cinnamon
☐ Cayenne
☐ Red pepper flakes
☐ Clove
☐ Nutmeg
☐ Cumin
☐ Turmeric
☐ Ginger
☐ Oregano
☐ Thyme
☐ Coriander
☐ Cardamom
☐ Mustard
☐ Minced garlic
Here are 6 amazing spice blends that will add a ton of flavor and fat-burning to your meals. You can whip up all six in a matter of minutes and store them in plastic containers or even recycled baby food jars to use throughout the week.
*Parts can be teaspoons, tablespoons, ¼ cup, whatever you like depending on how much you want to make.
MEDITERRANEAN MEAL MASTER
delicious on fish, chicken, steak, pasta
2partsBasil
2parts
Oregano
1part
Minced garlic
+ +
MARINADE MAGIC
Sprinkle dry on fish and chicken, or add to olive oil for marinade or
oil and vinegar for dressing
1part
Coriander
1part
Turmeric
1part
Thyme
1part
Cardamom
+ ++
HOT MAMA
Amazing addition to chili, soups, beans, grilled or
sautéed chicken and seafood
2parts
Cayenne
1part
Red pepper flakes
½partBlack
pepper
2partsCumin
+ ++
BAKER’S SECRET
wonderful in trail mix, healthy baked treats,
homemade breads
2parts
Cinnamon
½partClove
1part
Ginger
+ +
SWEET N’ SPICY BREAKFAST BLEND
add to smoothies, protein shakes, chia pudding, fruit or oatmeal
1part
Ginger
½part
Nutmeg
2parts
Cinnamon
+ +
WAISTLINE WIZARD
make using fresh or dried spices, delicious as a paste on fish or whisked
into oil and vinegar for dressing
1part
Mustard
1partBasil
1part
Thyme
1part
Garlic
+ ++
*a great variation is to use fresh and blend into a paste like pesto
[ 3 ]
VOLUME #2 INTRO
EASY BREAKFAST IDEAS16 High-Protein Plant-Based Smoothies
WHIPPING UP A HEALTHY, DELICIOUS, PLANT-BASED BREAKFAST ISN’T ALWAYS ON YOUR SCHEDULE.
BUT THROW THAT BREAKFAST IN A BLENDER AND YOU CAN GET A GREAT START TO YOUR DAY, NO
MATTER HOW HECTIC YOUR MORNING.
Try one of these high-protein, delicious combinations. Add water and protein powder according to the package directions on your preferred protein, then mix in these superfood additives for an extra boost of plant-based protein
Water + Rice Protein Powder +
Pinch Cinnamon + Pinch Nutmeg +
Drizzle Raw Honey + Ice
02
RIC
E PUDDING SHA
KE
09
S
ILK
Y BERRY-NUT SM
OO
TH
IE
Water + Rice Protein Powder +
½ Banana + 2 T Almond Butter
1 c Almond Milk, Plain or Vanilla + 2 c Baby Kale +
2 T Hemp Seeds + ½ Ripe Frozen Banana
+ 1 c Blueberries
03
BA
NANA-NUT SHAK
E
10 K
ALE
-BERRY SMOO
THIE
06
PE
A POWER SMOO
THIE
2 T Hemp Seeds + 2 T tahini +
Frozen Banana + 1 c Almond Milk
or Coconut Water
Water + Chocolate Pea
Protein Powder + ½ Banana +
Pinch Nutmeg
01
HO
NEY
-ALMOND SM
OO
TH
IE
07 BANANA SILK
Water + Chocolate Pea
Protein Powder + 2 T Cashew Butter + Drizzle Raw Honey
1 c Almond Milk, Plain or Vanilla +
2 T tahini + Pinch Nutmeg +
Drizzle Raw Honey + Vanilla, if needed
04
“PEA
NUT BUTTER” CU
P
05
C
HO
CO
-BANANA SM
OO
TH
IE
08
TAH
INI-BANANA SH
AK
E11
VA
NIL
LA-HONEY “CRE
AM
”
Water + Vanilla or Plain Pea Protein Powder +
2 T Flax Seed + Drizzle Raw Honey +
Vanilla, if needed
2 T Almond Butter + 2 T Hemp Seeds + 1 c Almond Milk + Frozen Banana +
Pinch AllspIce
2 T Hemp Seeds + 2 T Flax Seed +
2 T Raw Almond Butter + 1 c Frozen
Blueberries + Coconut Water
Water or Almond Milk +
Rice Protein Powder + 2 T Almond Butter +
1 t Vanilla + Raw Honey +
Ice
T = Tablespoon
t = teaspoon
c = cup
1 c Coconut Water + 1 scoop Spirulina (or Yuri Elkaim’s Energy Greens) +
½ Cucumber + 1 ripe Pear
1 c Coconut Water + 1 scoop Spirulina (or Yuri Elkaim’s Energy Greens) +
½ c Pineapple + 2 c Romaine Lettuce +
1 T Chia Seeds
16 BEANIE BABY
1 c Almond Milk + 1 c Butternut Squash
(leftover cooked) + 2 T Flax Seed + 2 T Chia Seeds
13 G
REEN GODDESS
12 B
UTTERFINGER BLA
ST
14 PIN
A COCOLADA
1 c Water + ½ c Cannellini
Beans (rinsed) + 2 T Almond Butter +
Drizzle Honey + 2 T Hemp Seeds
1 c Coconut Water + 1 Mango +
2 T Unsweetened Flake Coconut + 2 T Chia Seeds
15 TA
ST
E OF THE TROPIC
S
[ 4 ]
VOLUME #2 INTRO
LEAN & GREEN LUNCH IDEAS21 Healthy Lettuce Wraps
NOTHING’S EASIER THAN A LETTUCE WRAP FOR ENSURING YOU HAVE A DELICIOUS, NUTRITIOUS
LUNCH. WITH THESE 21 FABULOUS COMBOS, YOU’LL NEVER MISS THE DRIVE-THRU. JUST TOSS
TOGETHER AND SERVE IN ROMAINE LETTUCE LEAVES—NO RECIPE REQUIRED!
V E G A N / V E G E T A R I A N O P T I O N S
0 1 – 1 0
N O N - V E G E T A R I A N O P T I O N S
1 1 – 2 1
02
ME
DIT
ERRANEAN GAR
DE
NTomatoes + yellow peppers + sliced almonds + chopped garlic +
basil + olive oil
Hummus + tomatoes +
olives
01 GO GREEK
03
VEGAN ANTIPASTI
Red onions + Greek olives + cherry tomatoes + Cannellini beans +
oil & vinegar0
4 APPLE SALAD
Diced green apples + walnuts + celery +
Dijon mustard + green grapes
05
VEGAN CHILI W
RA
P
Cannellini or Great Northern beans +
diced onion + diced tomatoes + cumin
+ chili powder
06
GUACAMOLE W
RA
PAvocado + diced
tomatoes + diced red onion + salsa
07
MID
DLE EASTERN WR
AP
Spring lettuce mix + chick peas +
tahini
08 SPRING ROLL
Chopped red cabbage + shredded carrot +
green onions + firm tofu + cilantro +
sesame oil
09
FR
UIT & NUT W
RAP
Almond or cashew butter + fresh raspberries + slivered almonds
Brown rice + chopped butternut squash + slivered almonds +
green onions
Sliced chicken + mashed or diced
butternut squash + walnuts
12 TH
ANKSGIVING WR
AP
Sliced turkey + mashed or diced butternut squash +
walnuts + dried cranberries
13 THE BLT
Chopped bacon + diced tomatoes +
green onions + olive oil or Paleo mayo
14 S
ESA
ME CHICKEN W
RA
P
Sliced chicken + diced green apples +
tahini + celery
16 SEAFARER
Cocktail shrimp + diced celery + diced onion + olive oil or
Paleo mayo
Sliced chicken + cilantro + green onions +
chopped cashews + tahini or cashew
butter
18 TH
AI CHICKEN W
RA
P
21
BA
CO
N &
NUT BUTTER W
RA
P
Bacon + almond butter +
honey
17 FISH TACO
Leftover grilled fish + paprika + shredded cabbage
or Cole slaw mix + cilantro + avocado
20
CH
ICKEN & HUMMUS W
RA
PSliced chicken + hummus +
diced red onion + diced tomato
19 TU
RKEY WALDOR
F
Sliced turkey + chopped apple + chopped walnuts +
diced celery + olive oil or Paleo mayo
15 ROAST BEAST
Sliced roast beef + sliced red onions +
Dijon mustard + Balsamic vinegar
11 G
OLD
EN CHICKEN WR
AP
10 HARVEST WRAP
[ 5 ]
VOLUME #2 INTRO
30-DAY DINNER PLANDAY 1 dinner DAY 2 dinner DAY 3 dinner DAY 4 dinner DAY 5 dinner DAY 6 dinner DAY 7 dinner
Chimichurri Chicken Thighs
Spring Blackberry Steak
Salad
Oregano Marinara Sauce
over Zucchini Noodles
Cream of Potato Soup with Crispy
Sage
Paleo Thai Chicken and
“Rice”
Steamed Halibut with Bok Choy Easy Frittata
DAY 8 dinner DAY 9 dinner DAY 10 dinner DAY 11 dinner DAY 12 dinner DAY 13 dinner DAY 14 dinner
Hearty Winter Vegetable Soup
Ruby Red Beet Hummus
Cold Quinoa Salad with
Creamy Balsamic Dressing
Red Curry Shrimp
Cajun Barbeque Chicken
Grilled Summer Vegetables
with Creamy Lemon Herb Vinaigrette
Simple Paleo Coconut
Seafood Soup Recipe
DAY 15 dinner DAY 16 dinner DAY 17 dinner DAY 18 dinner DAY 19 dinner DAY 20 dinner DAY 21 dinner
Zucchini, Nectarine and
Pesto Salad with Cashews and
Lemon Pepper Steak
Blackened Fish Tacos
Roasted Duck with Brussel Sprouts and
Fennel
Avocados Stuffed with
Sweet Potatoes & Black Beans
Creamy Dairy-Free Avocado
Soup
Stuffed Beef Tenderloin Sesame Chicken
DAY 22 dinner DAY 23 dinner DAY 24 dinner DAY 25 dinner DAY 26 dinner DAY 27 dinner DAY 28 dinner
Pineapple and Farro Breakfast
Cereal
Paleo Garlic Chicken Nuggets
Summer Rolls with Mango Lime & Mint
Dipping Sauce
Fire Roasted Pepper Soup
Mexican Chicken Salad with Roasted Pepper Salsa
Sweet Potato Hash
Spring Quinoa Salad
DAY 29 dinner DAY 30 dinner
Grain Free Meatloaf Cauliflower Soup
[ 6 ]
VOLUME #2 INTRO
SHOPPING LISTPANTRY ITEMS
☐ Red Pepper Flakes
☐ Olive Oil
☐ Red Wine Vinegar
☐ Coconut Oil
☐ Balsamic Vinegar
☐ Dijon mustard
☐ Salt and pepper
☐ Braggs Aminos or Tamari
☐ Ketchup
☐ Worcestershire sauce
☐ vegetable or bone broth
☐ nutritional yeast
☐ raw honey or maple syrup
☐ gluten-free flour
☐ arrowroot or potato starch
☐ ground turmeric
☐ ground cinnamon
☐ ground cayenne
☐ ground paprika
☐ ground cumin
☐ dried rosemary
☐ dried thyme
☐ ground bay leaves
☐ dried onions
☐ dried oregano
☐ garlic powder
☐ onion powder
☐ ground black pepper
☐ ground sea salt
☐ kombu
☐ Sriracha or hot sauce
☐ sesame oil
WEEK 1
VEGETABLES
☐ 1 package baby spinach
☐ 1 bunch bok choy
☐ 1 bulb garlic
☐ 1 bunch scallions
☐ 8 ounces fresh shiitake mushrooms
☐ 3 small zucchini
☐ 3 medium potatoes
☐ 1 head cauliflower
☐ 1 shallot
☐ 2 yellow onions
☐ 6 cups lettuce mix
☐ 1 sweet potato
☐ 1 bunch asparagus
☐ 1 chili
HERBS
☐ Fresh oregano leaves
AIRY
☐ 1 container
MEATS
☐ 4 chicken thighs, deboned with skin on
☐ 2 steak filets
☐ 2 chicken breasts
☐ 2 halibut filets
CANNED GOODS
☐ 28 oz. can crushed tomatoes
☐ 1 jar sun-dried cherry tomatoes
DAIRY
☐ ½ cup almond milk
☐ 6 eggs
☐ Feta (Optional)
[ 7 ]
VOLUME #2 INTRO
WEEK 2
VEGETABLES
☐ 2 bunches kale
☐ 1 bunch romaine lettuce
☐ 1 butternut squash
☐ 5 button mushrooms
☐ 1 bunch celery
☐ 1 zucchini
☐ 1 green bell pepper
☐ 1 head broccolini
☐ 1 head cauliflower
☐ 1 carrot
☐ 1 beet
☐ 1 bag shredded cabbage
☐ 1 onion
☐ 1 bulb garlic
☐ 8 ounces green beans
HERBS
☐ 1 bunch cilantro
☐ 1 bunch basil
☐ 1 stalk lemongrass
CANNED GOODS
☐ Fish sauce
☐ 1 small can Tomato paste
☐ 1 sweet red pepper in oil
MEATS
☐ ½ pound raw shrimp, shelled, tail off
☐ 2 chicken breasts
☐ 2 tilapia or flounder filets
☐ 5 shrimp/prawns
☐ 5 mussels (optional)
FROZEN
☐ 1 package peas
☐ 1 cup sweet corn (optional)
PANTRY
☐ 1 cup quinoa (uncooked)
☐ ⅔ cup raw cashews
☐ ¼ cup raisins
☐ ½ cup basmati rice or quinoa
☐ 16oz chicken or vegetable stock
[ 8 ]
VOLUME #2 INTRO
WEEK 3
FRUIT
☐ 2 medium nectarines
☐ 1 peach
☐ 2 lemons
☐ 2 limes
VEGETABLES
☐ 4 cups Brussels sprouts
☐ 1 package kale and cabbage slaw
☐ 8 ounces baby spinach
☐ 1 head romaine lettuce
☐ 1 large zucchini
☐ 2 tomatoes
☐ 3 avocados
☐ 1 stalk fennel
☐ 1 sweet potato
☐ 1 head garlic
☐ 1 large cucumber
☐ 1 stalk celery
☐ 1 onion
☐ 6 leaves Romaine lettuce
☐ 1 small red bell pepper
HERBS
☐ 1 bunch fresh parsley
DAIRY
☐ ½ cup crumbled feta or parmesan cheese (optional—dairy free)
CANNED GOODS
☐ 1 jar Kalamata olives
☐ 1 jar sun-dried tomatoes
☐ 1 (15 ounce) can black beans
☐ 1 can coconut cream
☐ ¼ cup tomatillo salsa
☐ ¼ cup canned or refrigerated pesto
☐ 1 can chipotle peppers in adobo sauce
MEAT
☐ 1 6 oz. boneless steak
☐ 1 pound tilapia or flounder filets
☐ 2 duck breasts
☐ 1 grassfed beef tenderloin
☐ 2 boneless, skinless chicken breasts
MISC
☐ ½ cup raw cashews
☐ ⅓ cup pine nuts
[ 9 ]
VOLUME #2 INTRO
WEEK 4
FRUIT
☐ 1 lemon
☐ 2 limes
☐ 1 pineapple
☐ 2 green papayas
☐ 1 pint strawberries
☐ 3 apricots
VEGETABLES
☐ 1 head cauliflower
☐ 1 head romaine lettuce
☐ 1 bunch spinach
☐ 1 red onion
☐ 1 bunch celery
☐ 1 onion
☐ 1 red pepper
☐ 1 pint button mushrooms
☐ 1 large sweet potato
☐ 2 avocados
☐ 1 pint cherry tomatoes
☐ 5 carrots
☐ 1 large cucumber
DAIRY
☐ 1 container almond milk
☐ 6 organic eggs
☐ ¼ cup crumbled feta (optional)
☐ 1 cup shredded cheese (optional)
FROZEN
☐ ½ cup frozen corn
MEAT
☐ 2 chicken breasts,
☐ 1 pound cooked chicken
☐ 1 pound ground beef (grass-fed)
MISC
☐ 3-4 cups farro
☐ ½ cup coconut flour
☐ 6 to 8 (8-inch) rice paper wrappers
☐ ¼ cup toasted pepitas or pine nuts
☐ 2 tablespoons chia seeds
☐ 1 package kelp noodles
☐ 8 ounces quinoa
[ 10 ]
VOLUME #2 INTRO
RECIPE INDEX01 CHIMICHURRI CHICKEN THIGHS 12
02 SPRING BLACKBERRY STEAK SALAD 13
03 OREGANO MARINARA SAUCE OVER ZUCCHINI NOODLES 14
04 CREAM OF POTATO SOUP WITH CRISPY SAGE 15
05 PALEO THAI CHICKEN AND “RICE” 16
06 STEAMED HALIBUT WITH BOK CHOY 17
07 EASY FRITTATA 18
08 HEARTY WINTER VEGETABLE SOUP 19
09 RUBY RED BEET HUMMUS 20
10 COLD QUINOA SALAD WITH CREAMY BALSAMIC DRESSING 21
11 RED CURRY SHRIMP 22
12 CAJUN BARBEQUE CHICKEN 23
13 GRILLED SUMMER VEGETABLES WITH CREAMY LEMON HERB VINAIGRETTE 24
14 SIMPLE PALEO COCONUT SEAFOOD SOUP RECIPE 25
15 ZUCCHINI, NECTARINE AND PESTO SALAD WITH CASHEWS AND LEMON PEPPER STEAK 26
16 BLACKENED FISH TACOS 27
17 ROASTED DUCK WITH BRUSSEL SPROUTS AND FENNEL 28
18 AVOCADOS STUFFED WITH SWEET POTATOES & BLACK BEANS 29
19 CREAMY DAIRY-FREE AVOCADO SOUP 30
20 STUFFED BEEF TENDERLOIN 31
21 SESAME CHICKEN 32
22 PINEAPPLE AND FARRO BREAKFAST CEREAL 33
23 PALEO GARLIC CHICKEN NUGGETS 34
24 SUMMER ROLLS WITH MANGO LIME & MINT DIPPING SAUCE 35
25 FIRE ROASTED PEPPER SOUP 36
26 MEXICAN CHICKEN SALAD WITH ROASTED PEPPER SALSA 37
27 SWEET POTATO HASH 38
28 SPRING QUINOA SALAD 39
29 GRAIN FREE MEATLOAF 40
30 CAULIFLOWER SOUP 41
31 AVOCADO CHOCOLATE PUDDING 42
32 VANILLA SPICE CHIA PUDDING 42
33 TROPICAL SORBET 43
34 BANANA-CHOCO POPS 43
[ 11 ]
VOLUME #2 RECIPES
RECIPES01 CHIMICHURRI CHICKEN THIGHS
LAUREN LESTER | WICKED SPATULA
Once you make this bright and lively chimichurri sauce, you'll find it's so addictive that you’ll always want to keep a batch in the fridge for anything from eggs to salads to chicken or steak.
Serve these tasty chicken thighs with a salad or roasted veggies.
S E R V E S 2
F O R T H E C H I M I C H U R R I
1 bunch flat leaf parsley
1 bunch cilantro
4 garlic cloves
1 shallot
1 tsp red pepper flakes
½ cup olive oil
¼ cup vinegar (red wine or white wine works best here)
Salt, to taste
F O R T H E C H I C K E N
4 chicken thighs, deboned with skin on
2 tbsp olive oil
Salt and pepper, to taste
F O R T H E C H I M I C H U R R I
Place everything into a food processor and blend until minced. Let the flavors combine for 30 minutes or so before using. Store leftovers in an airtight container for up to 3 days in the refrigerator.
F O R T H E C H I C K E N
If your thighs are thick, use a meat mallet to pound them out a bit. Pat the thighs dry with a paper towel and season with salt and pepper. Melt olive oil over medium high heat in a large skillet (cast iron or stainless steel works best). Place chicken thighs in skillet skin side down and cook without moving, about 10 minutes (you want that skin to get super crispy). Flip and cook for another 4–5 minutes or until cooked through. Place thighs on a few paper towels to drain excess fat. Top with chimichurri and serve.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 1 2 5 3
T O T A L F A T : 9 1 G
F I B R E : 1 G
S U G A R S : 0 G
P R O T E I N : 1 0 0 G
[ 12 ]
VOLUME #2 RECIPES
02 SPRING BLACKBERRY STEAK SALADALEXA SCHIRM | SIMPLE ROOTS WELLNESS
This beautifully hued spring salad makes enough for dinner and lunch the next day. With colors and flavors like this, it's going to be a heavily rotated meal through the spring and summer.
Vegans can leave out the steak and add in 1 cup of cooked lentils for protein.
S E R V E S 2
F O R T H E B L A C K B E R R Y D R E S S I N G
½ teaspoon minced garlic
1 teaspoon Dijon mustard
½ cup olive oil
1 cup blackberries
3 tablespoons balsamic vinaigrette
1 teaspoon tamari sauce
Salt & pepper, to taste
F O R T H E S A L A D
2 cooked steak filets, sliced thin
6 cups lettuce mix
1 cup blackberries
1 tablespoon coconut oil
1 sweet potato
1 bunch asparagus
Salt & Pepper, to taste
Cinnamon, to taste
D I R E C T I O N S
Peel and cube sweet potatoes, drizzle with melted coconut oil and season with salt and pepper. Place on a parchment lined baking sheet. Bake both until tender and crisp for 10 minutes, then place asparagus on the pan and cook both asparagus and sweet potatoes for another 20 minutes.
Meanwhile, heat grill and season steaks with salt and pepper. Grill or cook in a skillet to your liking.
Mix dressing ingredients together in a food processor adding the olive oil slowly. Set aside.
To assemble, place lettuce, asparagus and roasted sweet potatoes on a plate. Add blackberries, cut steak and drizzle with the blackberry dressing.
[ 13 ]
VOLUME #2 RECIPES
03 OREGANO MARINARA SAUCE OVER ZUCCHINI NOODLES
BECKY OLSEN | PROJECT DOMESTICATION
This gorgeous and spring-like zucchini noodle dish is covered with a quick cooking tomato sauce, and is a sunny day on a plate. This is a dish that you'll want to make over, and over again. Enjoy with a side salad.
S E R V E S 2 – 4
F O R T H E S A U C E
1 tablespoon olive oil
1 yellow onion, diced
½ teaspoon toum garlic condiment (or 2 garlic cloves, minced)
28 oz. can crushed tomatoes
Two pinches of crushed red pepper
1 large bunch of oregano (use just leaves)
Freshly ground white pepper (6 turns of peppermill)
Salt and black pepper to taste (start with ½ teaspoon salt)
F O R T H E Z U C C H I N I N O O D L E S
3 small zucchinis, spiralized (or use a vegetable julliene peeler or mandoline)
1 tablespoon olive oil
salt and pepper, to taste
N U T R I T I O N A L I N F O R M A T I O N
Based on 4 Servings:
C A L O R I E S : 1 6 1
T O T A L F A T : 8 G
F I B R E : 7 G
S U G A R S : 1 0 G
P R O T E I N : 5 G
F O R T H E S A U C E
In a medium saucepan over high heat, bring olive oil to a shimmer. Add onions and sauté until clear, not brown. Add garlic (or toum) and cook for 1 minute. Pour in crushed tomatoes and stir. Add in red pepper flakes, white pepper, salt and pepper and fresh oregano. Simmer for 10–20 minutes until desired thickness is achieved.
F O R T H E Z U C C H I N I N O O D L E S
In a large skillet, bring olive oil to a simmer over medium-high heat. Add in zucchini noodles and coat in olive oil. Sauté for 2–4 minutes. Two minutes will leave you with a bit of a crunch and four minutes will be a softer noodle. (Depending on the size of your zucchini, you may need to do this in two batches.)
[ 14 ]
VOLUME #2 RECIPES
04 CREAM OF POTATO SOUP WITH CRISPY SAGE
ABBY THOMPSON | THE FROSTED VEGAN
Dive into an amazing bowl of potato soup, topped with crispy fried sage. And because it’s vegan—you get the pure taste of the potatoes. This is sure to become a family favorite!
Feel free to add cooked spinach or kale to the soup as well for extra nutrition.
S E R V E S 2
I N G R E D I E N T S
2–3 cups leftover mashed potatoes (If you don't have leftovers, whip up a quick batch using 2–3 small boiled, cubed potatoes, cooked until fork tender and whipped with a bit of non-dairy milk)
1 cup vegetable broth
¼–½ cup almond milk, unsweetened (or any non-dairy milk)
¼ cup + 1 tablespoon nutritional yeast
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon smoked paprika
2 teaspoons gluten-free flour
2 teaspoons potato starch or arrowroot
1 ½ tablespoons sage, chopped finely
D I R E C T I O N S
In a large pot over medium-high heat, bring all ingredients, except for 1 tablespoon of the sage, to a boil while whisking constantly. Keep whisking ingredients together until smooth and creamy, for about 7–10 minutes, adding more or less liquid as needed, according to taste. After soup has come together and is heated throughout, fry the remaining sage in a few tablespoons of coconut oil over medium-high heat, until crispy and browning on the edges, about 3–4 minutes. Serve soup in bowls, sprinkled with crispy sage.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 1 3 2
T O T A L F A T : 3 G
F I B R E : 2 G
S U G A R S : 5 G
P R O T E I N : 5 G
[ 15 ]
VOLUME #2 RECIPES
05 PALEO THAI CHICKEN AND “RICE”LOUISE HENDON | PALEO MAGAZINE
Using cauliflower as a substitute for rice is an elegant base to this incredibly flavorful and simple meal. It's easy enough to make on a weeknight, but delicious enough to serve to a weekend crowd. Serve with sautéed bok choy on the side.
S E R V E S 2
I N G R E D I E N T S
½ head cauliflower
2 teaspoons freshly grated ginger
2 eggs (can omit for AIP)
1½ chilis (can omit for AIP)—pick your favorite
1½ cloves of garlic, crushed
2 cooked chicken breasts, shredded
Salt to taste
Coconut oil to cook with
2 teaspoons coconut aminos or tamari soy sauce (optional)
¼ cup cilantro, chopped (for garnish)
D I R E C T I O N S
Break the cauliflower into florets and food process until it forms a rice-like texture (may need to be done in batches). Place the cauliflower into a large pan with coconut oil and cook the cauliflower rice (may need to be done in 2 pans or in batches). Keep the heat on medium and stir regularly.
In a separate pan, scramble the eggs in some coconut oil. Add the scrambled eggs to the cauliflower rice. Add in the ginger, garlic, and the chopped chilies. When the cauliflower rice is soft, add in the shredded chicken meat. Add in the coconut aminos/tamari soy sauce and salt to taste. Mix well. Garnish with cilantro. Best served with a bowl of Thai chicken broth as well.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 4 4 2
T O T A L F A T : 1 3 G
F I B R E : 4 G
S U G A R S : 5 G
P R O T E I N : 6 8 G
[ 16 ]
VOLUME #2 RECIPES
06 STEAMED HALIBUT WITH BOK CHOYFLAVIA DELMONTE | FLAVILICIOUS FITNESS
This halibut recipe is the perfect meal for a fast dinner. It's filled with fresh Asian flavors, and can be ready in less than 15 minutes.
S E R V E S 2
I N G R E D I E N T S
2 halibut filets
1 medium onion, sliced thick
2½ cups chopped bok choy (remove tips)
1 cup thickly sliced fresh shiitake mushrooms (remove stems)
F O R T H E D R E S S I N G
1 tablespoon extra virgin olive oil
¼ cup minced scallion
1–2 organic cloves garlic, pressed
½ tablespoon finely minced fresh ginger
1–2 tablespoons fresh lemon juice
½ tablespoon Bragg's liquid aminos
Sea salt and rainbow pepper to taste
D I R E C T I O N S
Mix together dressing ingredients in a bowl and set aside.
Add 2-inches of water to steamer and bring to a boil. Sprinkle a pinch of salt and white pepper over halibut before steaming. Layer the sliced onions, mushrooms, and halibut (in this order) in the steamer basket. Cover, and steam for about 3 minutes. Add bok choy and steam for 3 more minutes.
Serve on a platter with halibut nestled on top of vegetables. Drizzle with dressing.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 4 9 7
T O T A L F A T : 1 3 G
F I B R E : 4 G
S U G A R S : 5 G
P R O T E I N : 7 9 G
[ 17 ]
VOLUME #2 RECIPES
07 EASY FRITTATAVANESSA VICKERY | BECOMINGNESS.COM.AU
This frittata lives up to its name. It’s simple to make, but it’s loaded with gorgeous fresh vegetables and feta cheese.
The recipe can easily be doubled or tripled for a weekend brunch.
S E R V E S 2
I N G R E D I E N T S
2 tablespoons coconut oil or fat of choice
4 large eggs
2 tablespoons almond milk
2 tablespoons herbs (such as chives)
1 teaspoon Celtic sea salt
Freshly ground black pepper
Danish feta, to taste
12 sun-dried cherry tomatoes
2 handfuls baby spinach
D I R E C T I O N S
Pre-heat grill to moderate high heat.
Crack the eggs in a mixing bowl and the almond mild, herbs, salt and some pepper. Whisk ingredients until well combined. Pre-heat the stovetop to medium heat and pour the egg mixture into the fry pan. Add the feta, semi-dried tomatoes and baby spinach. Cook for 5 minutes or until the bottom of the frittata is set.
Place the fry pan under the grill and cook for 5 minutes or until the top is golden.
Transfer to a plate and enjoy.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 3 2 5
T O T A L F A T : 2 6 G
F I B R E : 2 G
S U G A R S : 4 G
P R O T E I N : 1 6 G
[ 18 ]
VOLUME #2 RECIPES
08 HEARTY WINTER VEGETABLE SOUP BETHANNE WANAMAKER | EDIBLE GODDESS
Although this recipe is a “winter” soup, hearty greens like kale, chard and spinach are some of the first greens out of the ground in spring. Enjoy them in this delicious and healthy soup. Enjoy any leftovers the next day! I recommend using all
organic ingredients in this wonderful soup, and if using canned ingredients, make sure they’re in BPA-free cans.
S E R V E S 2 - 4
I N G R E D I E N T S
1–2 cups homemade broth
¼–⅓ peeled, chopped butternut squash
1–2 cups chopped vegetables (celery, zucchini, bell peppers, broccolini, cauliflower, carrots, burdock root)
8 oz black or pinto beans (local heirloom beans from your farmers market if you can)
8 ounces diced tomatoes (canned basil & garlic is great)
handful of leafy greens (kale, chard, spinach)
2 tablespoons quinoa
yellow onion & fresh garlic in amounts you love
1 tablespoon Herbal-Infused or regular Coconut Oil
¼ teaspoon high quality sea salt
small pieces of kombu or wakame (don’t overdo it)
heavy pinches of turmeric, cayenne pepper, and cinnamon
D I R E C T I O N S
Put all ingredients (except leafy greens) in a large soup pot. Slow cook the soup for 1 hour or so to allow the broth to soak into the veggies, beans, quinoa, and squash. At the end of the hour, turn the heat to medium-high and cook the soup for 5 minutes or so to cook the quinoa thoroughly. Turn the heat back to low and continue cooking. The longer you cook the soup, the more depth of flavor will come through. A few minutes before serving, add in your leafy greens (this way they won’t get soggy). Store extra soup in a glass mason jar for delicious leftovers!
N U T R I T I O N A L I N F O R M A T I O N
Based on 4 Servings:
C A L O R I E S : 1 8 3
T O T A L F A T : 3 G
F I B R E : 6 G
S U G A R S : 5 G
P R O T E I N : 8 G
[ 19 ]
VOLUME #2 RECIPES
09 RUBY RED BEET HUMMUSALEXANDRA JAMIESON | WOMEN, FOOD AND DESIRE
This beautifully hued hummus is the perfect quick and light dinner. Serve with various crudités and settle in for a healthy and gorgeous meal.
S E R V E S 2
I N G R E D I E N T S
1 medium red beet
15-ounce (BPA-Free) can garbanzo beans, drained
1 clove garlic
1 tiny pinch cayenne
1 dash paprika
2 tbsp lemon juice
Sea salt and pepper, to taste
F O R T H E B E E T S
Preheat oven to 400° F. Clean, scrub and cut off the stem and root end. Loosely wrap in foil and place on a roasting pan. Roast for 50–60 minutes. It will be ready when a knife can be easily inserted. The outer peel should now slip off.
Combine all ingredients into a food processor. Add water or additional olive oil until desired consistency. This should be creamy and smooth. Serve with sliced raw or par-boiled veggies.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 1 6 6
T O T A L F A T : 2 G
F I B R E : 7 G
S U G A R S : 3 G
P R O T E I N : 7 G
[ 20 ]
VOLUME #2 RECIPES
10 COLD QUINOA SALAD WITH CREAMY BALSAMIC DRESSING
VIJITHA SHYAM | SPICES AND AROMA
This salad is filled with amazing textures and flavor. Bonus: It’s perfect for a colorful lunch the next day!
S E R V E S 2
I N G R E D I E N T S
1 cup cooked quinoa
1 cup cabbage, thinly sliced
1 cup sweet corn (you can use frozen)
1 cup green peas (you can use frozen)
½ cup cilantro, finely chopped
½ cup cashews
¼ cup raisins
F O R T H E D R E S S I N G
¼ cup coconut cream
¼ cup balsamic vinegar
2 tablespoon Sriracha (use as per your liking)
½ tablespoon raw honey or maple syrup
1 tablespoon Dijon mustard
Salt to taste
F O R T H E D R E S S I N G
Whisk the coconut cream, balsamic vinegar, Sriracha, honey, and Dijon mustard together. Add salt to taste. Store in a container until use. Once refrigerated, it stays fresh for 2–3 weeks.
Cook quinoa as per the instructions on the package. Once cooked, let quinoa cool down to room temperature and store in the fridge until use.
Mix all the veggies, cashews, quinoa and herbs with the salad dressing. Start with 1 tablespoon dressing and add more as desired.
N U T R I T I O N A L I N F O R M A T I O N
Based on 4 Servings:
C A L O R I E S : 2 4 0
T O T A L F A T : 8 G
F I B R E : 4 G
S U G A R S : 8 G
P R O T E I N : 1 1 G
[ 21 ]
VOLUME #2 RECIPES
11 RED CURRY SHRIMPGENEVIÈVE & NICK PINEAULT | NUTRITION SAVVY
Although this recipe calls for a basmati rice accompaniment, it's also delicious with quinoa. Either way, you'll savor the delectable homemade curry sauce. Serve with a side of roasted veggies or sautéed bok choy.
S E R V E S 2
I N G R E D I E N T S
½ cup basmati rice or quinoa
1 stick lemongrass
hot sauce (to taste)
2 garlic cloves (or more, to taste)
1 bunch cilantro
1 tablespoon fish sauce
1 sweet red pepper in oil
1 tablespoon tomato paste
2 tablespoon Braggs aminos
1 teaspoon toasted sesame oil
½ pound raw shrimp, shelled, tail off
1 cup green beans
1 cup of coconut milk
1 lime, cut into quarters
coconut oil
D I R E C T I O N S
Rinse rice or quinoa and put in a pot with a cup of fresh water. Place pot on stove at maximum heat and cover when it begins to boil. Lower the temperature and simmer for 13 minutes. Turn off heat and let cool (with lid on) for a few minutes more.
F O R T H E C U R R Y P A S T E
Mix the lemongrass, hot sauce, garlic, half the cilantro, red pepper, tomato paste, fish sauce, Braggs aminos, and sesame oil in the mixer until it forms a paste.
F O R T H E S H R I M P
Thaw shrimp if frozen. Cook over medium-high heat in coconut oil until they’re firm, for about 2 to 3 minutes. Add homemade red curry paste and green beans. Cook for 3 to 5 more minutes. Add coconut milk and stir. Add salt and pepper to taste.
Put the rice or quinoa in 2 bowls and top with curry mixture. Garnish with rest of cilantro and lime quarters.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 6 7 9
T O T A L F A T : 2 6 G
F I B R E : 7 G
S U G A R S : 5 G
P R O T E I N : 2 1 G
[ 22 ]
VOLUME #2 RECIPES
12 CAJUN BARBEQUE CHICKENFLAVIA DELMONTE | FLAVILICIOUS FITNESS
This Cajun barbeque recipe will knock your socks off! The ease of preparation is amazing considering the depth of flavor it creates. Serve with a large green salad.
S E R V E S 2
I N G R E D I E N T S
2 chicken breasts
2 tablespoons paprika
2 teaspoons cayenne
1 tablespoon dried thyme
1 teaspoon ground bay leaves
1 tablespoon dried onions
1 tablespoon garlic powder
3 tablespoons ground black pepper
¼ cup ground sea salt
D I R E C T I O N S
Mix all dry ingredients together with a fork.
Rub spice mix onto both sides of the chicken breasts. Grill Chicken until internal temperature reaches 165°F, or bake in convection oven at 375°F for 22–25 minutes.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 2 0 6
T O T A L F A T : 5 G
F I B R E : 7 G
S U G A R S : 1 G
P R O T E I N : 2 8 G
[ 23 ]
VOLUME #2 RECIPES
13 GRILLED SUMMER VEGETABLES WITH CREAMY LEMON HERB VINAIGRETTE
ABBY THOMPSON | THE FROSTED VEGAN
This salad is beautiful and versatile. Feel free to add in vegetables that are in season. It's perfect for a weeknight meal or a potluck dinner. Paleo-eaters can add grilled chicken or salmon.
S E R V E S 2
I N G R E D I E N T S
3 cups assorted chopped veggies (such as sugar snap peas, carrots and summer squash)
3 cups cooked grain (such as quinoa, but feel free to use brown rice or couscous, or whatever you have on hand!)
F O R T H E D R E S S I N G
1 cup coconut milk yogurt or coconut cream
Juice of 1 lemon
⅓ cup fresh basil
2 tablespoons cashews
½ teaspoon black pepper
1 teaspoon salt
pinch of paprika
D I R E C T I O N S
Grill the assorted veggies on a grill pan over medium high heat. When veggies are cooked (about 5 minutes), remove from pan and set aside.
T O M A K E T H E D R E S S I N G
Combine all the ingredients for the dressing in a blender, blending until thoroughly combined. Pour dressing over grilled veggies and grain, serving the dressing cold or at room temperature.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 3 1 3
T O T A L F A T : 1 3 G
F I B R E : 2 0 G
S U G A R S : 1 6 G
P R O T E I N : 1 8 G
[ 24 ]
VOLUME #2 RECIPES
14 SIMPLE PALEO COCONUT SEAFOOD SOUP RECIPE
LOUISE HENDON | PALEO MAGAZINE
This soup is loaded with seafood and coconut flavor – and it's simple to pull together. It's the perfect way to make a weeknight meal feel like a bistro dinner. Serve this soup with a simple green salad.
S E R V E S 2
I N G R E D I E N T S
16 oz chicken stock
5 button mushrooms (or other mushrooms), sliced
½ cup kale, chopped
½ cup romaine lettuce, chopped
2 tilapia filets, chopped into large chunks
5 shrimp/prawns
5 mussels, optional
½ cup coconut cream (from the top of a refrigerated can of coconut milk)
½ teaspoon Red Boat fish sauce, optional
Salt to taste, if needed
D I R E C T I O N S
Pour the chicken stock into a large pot and bring to the boil. Add in the mushrooms, kale, and romaine lettuce, and bring to the boil again. Add in the tilapia pieces, the shrimp/prawns, and any other seafood, and bring to a boil again. (Ensure the soup covers all the seafood—add in more chicken stock if necessary.)
Boil for around 4 minutes until the shrimp/prawns have turned pink and the tilapia pieces are no longer translucent. Add in the coconut cream, fish sauce (optional), and salt to taste. Stir to mix (but be careful not to break up the fish pieces too much). Wait for it to just start boiling, then take off the heat and serve immediately.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 1 2 9 6
T O T A L F A T : 3 4 G
F I B R E : 1 G
S U G A R S : 4 4 G
P R O T E I N : 1 8 0 G
[ 25 ]
VOLUME #2 RECIPES
15 ZUCCHINI, NECTARINE AND PESTO SALAD WITH CASHEWS AND LEMON PEPPER STEAK
BECKY OLSEN | PROJECT DOMESTICATION
This salad is the perfect accompaniment to lemon pepper steak. It's sweet and savory and is sure to become a family favorite. Leave out the steak if you’re vegan.
S E R V E S 2
I N G R E D I E N T S
2 large zucchini, peeled into noodles
¼–½ cup pesto
2 medium nectarines, sliced
Sea salt, to taste
Handful of cashews, roughly chopped
D I R E C T I O N S
After zucchini is stripped into noodles (it’s easiest to use a spiralizer), sprinkle with a bit of salt. Combine zucchini and pesto together in serving bowl. Toss and taste, adjust pesto and season with more salt if necessary. Add in nectarines and cashews.
L E M O N P E P P E R S T E A K
1 6 oz boneless steak
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
D I R E C T I O N S
Place the steak in a large re-sealable plastic bag with the lemon juice, olive oil and black pepper. Marinate for 1 hour.
Preheat grill. Season both sides of the steak with salt. Grill steak for 5 minutes. Flip and grill for an additional 3–5 minutes for medium-rare. For medium, cook for 5–7 minutes. Let rest for 10 minutes, so the juices redistribute. Slice steak and place on salad for serving.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 8 5 4
T O T A L F A T : 7 4 G
F I B R E : 6 G
S U G A R S : 2 0 G
P R O T E I N : 2 6 G
[ 26 ]
VOLUME #2 RECIPES
16 BLACKENED FISH TACOSALEXA SCHIRM | SIMPLE ROOTS WELLNESS
These wonderfully spiced fish tacos will become a regular in your dinner rotation. They’re bright and flavorful and stunning as well!
S E R V E S 2
F O R T H E F I S H
1 pound tilapia or flounder filets
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon onion powder
2 teaspoons cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
1½ tablespoon coconut oil
F O R T H E S A L S A
1 peach, diced
1 tomato, diced
¼ lime, juiced
Cilantro, to taste
F O R T H E D R E S S I N G
¼ cup red wine vinegar
¼ cup honey
1 teaspoon Dijon mustard
½ chipotle pepper in adobe sauce
½ teaspoon lime juice
¼ teaspoon paprika
1 small garlic clove, minced
⅛ teaspoon onion powder
¼ teaspoon dried oregano
¼–½ teaspoon salt (depending on flavor)
¼ teaspoon ground pepper, to taste
¼ cup extra virgin olive oil
F O R T H E T O P P I N G S
Kale and cabbage slaw
Avocado
Lettuce leaves, for wrapping
D I R E C T I O N S
For the Dressing: place all of the dressing ingredients in a blender except olive oil and purée. Slowly add olive oil into the top of the mixture while mixing over low speed. Store extra dressing in an airtight container in the refrigerator for up to 14 days.
Mix diced peach and tomato in a bowl with lime juice and cilantro. Let sit.
Cut fish into sections. Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl. Rub mixture onto fish. Heat a pan over medium heat with coconut oil. Place fish in hot oil and cook 3–5 minutes on each side. May need to add more oil when flipping to get that browned look. Remove from heat and cut into small pieces. Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing. Enjoy!
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 5 6 8
T O T A L F A T : 3 1 G
F I B R E : 1 3 G
S U G A R S : 9 G
P R O T E I N : 5 4 G
[ 27 ]
VOLUME #2 RECIPES
17 ROASTED DUCK WITH BRUSSEL SPROUTS AND FENNEL
LAUREN LESTER | WICKED SPATULA
This luscious duck dish combines the freshness of Brussels sprouts and fennel with the sweetness of cherries. Serve with a salad of crisp greens for the perfect meal.
S E R V E S 2
F O R T H E D U C K
2 duck breasts
1 teaspoon salt
½ teaspoon rosemary
½ teaspoon sage
¾ cup cherries (frozen or fresh)
¼ teaspoon honey
F O R T H E B R U S S E L S S P R O U T S
4 cups Brussels sprouts
1 bulb fennel, thinly sliced
2 tbsp melted bacon fat (you can also use butter or coconut oil)
2 tbsp chopped fennel fronds
Salt and fresh black pepper, to taste
F O R T H E D U C K
Preheat oven to 320°F. Season duck with the salt, rosemary and sage. In an oven-safe skillet over medium high flame place the duck skin side down and sear until the skin is golden brown and some of the fat has been rendered out (You can reserve the duck fat for a later use). Transfer skillet to oven and roast for 60-80 minutes or until the internal temperature reaches 165°F.
While the duck cooks, simmer the cherries with the honey in a small saucepan over low heat until the fruit starts to reduce and break apart. Transfer sauce to a blender or food processor and blend until smooth and set aside.
F O R T H E B R U S S E L S S P R O U T S
Preheat oven to 375°F. Slice sprouts into ⅛ inch pieces. Be sure to remove the ends and the outside leaves. Thinly slice fennel. Toss vegetables with your fat of choice and spread on a large baking sheet. Top with fennel fronds, salt and pepper. Roast for 20–25 minutes or until nice and crispy.
Top the duck with the cherry sauce when ready to serve, and plate with Brussels sprouts.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 6 0 9
T O T A L F A T : 2 9 G
F I B R E : 1 2 G
S U G A R S : 1 2 G
P R O T E I N : 5 4 G
[ 28 ]
VOLUME #2 RECIPES
18 AVOCADOS STUFFED WITH SWEET POTATOES & BLACK BEANS
Sweet potatoes, black beans, and avocados make an absolutely delicious flavor combination. This simple dish cooks up quickly in the skillet (perfect for summer), but satiates even
the worst craving for comfort food (perfect for winter). Serve with a side salad and enjoy!
S E R V E S 2
I N G R E D I E N T S
2 tablespoons coconut oil
1 sweet potato, peeled and diced
1 clove garlic, chopped
¼ cup sweet onion, finely diced
½ teaspoon cumin
½ teaspoon chili powder
1 lime, freshly squeezed
1 (15 ounce) can black beans, drained
4 tablespoons coconut cream
1 ripe avocado, sliced in half and pitted
¼ cup tomatillo salsa
1 tomato, diced
Fresh cilantro for garnish
Salt and pepper
D I R E C T I O N S
Melt coconut oil in a skillet over medium-high heat. Add sweet potato, garlic, onion, cumin, and chili powder. Sauté until the sweet potato pieces begin to brown around the edges. Drizzle with lime juice, add 3 tablespoons of water, then cover the pan and cook until the sweet potatoes are tender, about 10 minutes. Remove lid, stir in black beans, and add salt and pepper to taste.
Spoon mixture into the center of avocados. Top with tomatillo salsa and coconut cream. Garnish with cilantro and chopped tomatoes.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 7 0 6
T O T A L F A T : 3 6 G
F I B R E : 2 6 G
S U G A R S : 2 6 G
P R O T E I N : 1 8 G
[ 29 ]
VOLUME #2 RECIPES
19 CREAMY DAIRY-FREE AVOCADO SOUPALEXANDRA JAMIESON | WOMEN, FOOD AND DESIRE
This soup is refreshing and flavorful. Its brilliant avocado flavor shines through every bite. Paleo-eaters can add a side of grilled chicken, and this soup is perfect with a green salad.
S E R V E S 2
I N G R E D I E N T S
1 lemon, rind removed
1½ cups sliced cucumber
1 stalk celery
6 leaves Romaine lettuce
1 avocado
¼ cup fresh parsley
1½–2 cups water
½ teaspoon sea salt
D I R E C T I O N S
Blend the ingredients together until smooth and creamy. Divide between two bowls and enjoy!
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 5 1 0
T O T A L F A T : 2 1 G
F I B R E : 4 8 G
S U G A R S : 2 6 G
P R O T E I N : 2 6 G
[ 30 ]
VOLUME #2 RECIPES
20 STUFFED BEEF TENDERLOINVANESSA VICKERY | BECOMINGNESS.COM.AU
This tenderloin is gorgeous, healthy, and tastes even better the next day. It’s perfect with roasted veggies on the side.
S E R V E S 2 – 4
I N G R E D I E N T S
1 beef tenderloin (grass fed, 1–1½ pounds), trimmed
½ cup baby spinach
½ small red bell pepper, roasted, peeled, seeded and sliced thinly
8 Kalamata olives, pitted and sliced in half
6 sun-dried tomatoes
2 tablespoons pine nuts (optional—nut free version)
¼ cup crumbled feta or parmesan cheese (optional—dairy free)
1 tablespoon olive oil
Salt and pepper, to season
D I R E C T I O N S
Pre-heat oven to 425°F.
Cut horizontally through the center of the beef tenderloin, cutting to, but not though the other side. Open flat like a book and then cover with cling wrap and flatten with a meat tenderizer.
In the following order, place the baby spinach, red pepper, sun-dried tomato, Kalamata olives, pine nuts and feta cheese (or grated parmesan).
Tightly roll up beef, beginning with long side and either pin with toothpicks or secure with kitchen twine, making sure the stuffing is secure.
Rub olive oil over the surface of the meat. Season with salt and pepper.
Place in a baking tray and bake, uncovered for 40–55 minutes depending on how you like your meat cooked. The meat thermometer should read 140°F for rare, 160°F for medium, and 170°F for well-done.
Remove from the oven and let the meat rest for 15 minutes before serving. Serve and enjoy!
N U T R I T I O N A L I N F O R M A T I O N
Based on 6 Servings:
C A L O R I E S : 8 7 3
T O T A L F A T : 6 9 G
F I B R E : 4 G
S U G A R S : 8 G
P R O T E I N : 5 1 G
[ 31 ]
VOLUME #2 RECIPES
21 SESAME CHICKENFLAVIA DELMONTE | FLAVILICIOUS FITNESS
Enjoy these crispy and delicious chicken nuggets with a large green salad.
S E R V E S 2
I N G R E D I E N T S
2 boneless, skinless chicken breasts
1 tbsp sesame oil
2 tbsp coconut aminos
½ tsp sea salt
½ tsp garlic powder
3 tbsp sesame seeds
1 tbsp honey
1 tbsp Dijon mustard
1 clove garlic, chopped
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 3 7 4
T O T A L F A T : 1 7 G
F I B R E : 2 G
S U G A R S : 2 6 G
P R O T E I N : 2 8 G
D I R E C T I O N S
For the marinade: Mix sesame oil, coconut aminos, garlic powder, sea salt, and black pepper together.
For the sauce: Mix together honey, mustard, and garlic in a small bowl and set aside.
Cut chicken into cubes or strips and place in marinade for 4 hours.
Thread chicken onto skewers. Spread sesame seeds on a baking dish. Roll chicken skewers in the seeds. Place on pre-heated grill on medium/high for 10 minutes or until chicken is thoroughly cooked.
Dip cooked chicken in sauce and enjoy!
[ 32 ]
VOLUME #2 RECIPES
22 PINEAPPLE AND FARRO BREAKFAST CEREAL ABBY THOMPSON | THE FROSTED VEGAN
Why should breakfast get all of the fun? Try this sunny and delicious cereal for dinner, and indulge your inner whimsical child with breakfast for dinner! Serve with a green smoothie for extra nutrition.
S E R V E S 2
I N G R E D I E N T S
3–4 cups farro, cooked
1 ½ cups pineapple, chopped
3 tbsp agave nectar
1 tsp cinnamon
½ tsp ginger
2 cups almond milk
D I R E C T I O N S
In a large bowl, combine all ingredients. You can add the almond milk as you eat the cereal or all at once, adding more when eaten, if needed. Keep in refrigerator and serve with another sprinkling of cinnamon on top!
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 1 9 7
T O T A L F A T : 5 G
F I B R E : 2 G
S U G A R S : 2 2 G
P R O T E I N : 1 0 G
[ 33 ]
VOLUME #2 RECIPES
23 PALEO GARLIC CHICKEN NUGGETS LOUISE HENDON | PALEO MAGAZINE
These wonderful Paleo chicken nuggets will appeal to everyone of all ages! This recipe can easily be doubled or tripled for a gathering. Serve with roasted veggies on the side.
S E R V E S 2
I N G R E D I E N T S
2 chicken breasts, cut into cubes
½ cup coconut flour
1 egg
2 tbsp garlic powder
1 tsp salt(or to taste)
¼–½ cup ghee (or coconut oil) for shallow frying
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 8 0 5
T O T A L F A T : 6 2 G
F I B R E : 2 G
S U G A R S : 0 G
P R O T E I N : 3 3 G
D I R E C T I O N S
In a bowl, mix together the coconut flour, garlic powder, and salt. Taste the mixture to see if you'd like more salt.
In a separate bowl, whisk 1 egg to make the egg wash.
Place the ghee or coconut oil in a saucepan on medium heat (or use deep fryer).
Dip the cubed chicken in the egg wash and then drop into the coconut flour mixture to coat it with the “breading”.
Carefully place some of the “breaded” chicken cubes into the ghee and fry until golden (approximately 10 minutes). Make sure there's only a single layer of chicken in the pan so that they can all cook in the oil. Turn the chicken pieces to make sure they get cooked uniformly. Depending on the size of the pan, you might need to do this step in batches.
Place the cooked chicken pieces onto paper towels to soak up any excess oil. Enjoy with some Paleo ketchup and a large green salad.
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VOLUME #2 RECIPES
24 SUMMER ROLLS WITH MANGO LIME & MINT DIPPING SAUCE
BRENDAN BRAZIER | BLENDERBABES.COM
This recipe for summer rolls is simple, light, refreshing and packed with minerals. This take on spring rolls is a new favorite, and is a different take on vegetarian sushi!
Prep ingredients beforehand and serve at a party, or just enjoy for your family! These rolls are perfect with a romaine salad.
M A K E S 6 – 8 R O L L S , S E R V E S 2
F O R T H E S U M M E R R O L L S
6 to 8 rice paper wrappers * (8 inches or larger)
2 cups mango, peeled and julienned
2 cups English cucumber, peeled, seeded, and julienned
2 cups carrots, peeled and julienned
2 cups green papaya, peeled and julienned
2 cups kelp noodles **
2 large handfuls fresh cilantro with tender stems (cut off tougher bottom half of stems)
2 large handfuls fresh Thai basil leaves
2 large handfuls fresh mint leaves
F O R T H E M A N G O L I M E & M I N T D I P P I N G S A U C E
1 cup mango, peeled and coarsely chopped
3 or 4 mint leaves, torn
zest of ½ lime
1 tablespoon freshly squeezed lime juice
1 teaspoon honey, maple syrup, or coconut sugar
F O R T H E S A U C E
Combine all the ingredients in a blender.
For Blendtec: Secure lid. Use the Salsa/Batters button or use manual speed for 30 sec.
For Vitamix: Secure lid. Start on variable speed 1 and increase to variable speed 10/high. Blend for 30 sec.
Keeps in a sealed container, refrigerated, for up to 1≈week.
F O R T H E R O L L S
Fill a large bowl with warm water and spread a clean kitchen towel on your work surface.
Working with 1 rice paper wrapper at a time, soak wrapper in warm water just until pliable, about 30 seconds. Place it on the kitchen towel. Divide the juli-enned fruits and vegetables and the kelp noodles evenly along the center of each wrapper, layer-ing your ingredients as you go. Repeat with most of the cilantro, basil, and mint, reserving some for garnish. Holding the end clos-est to you with both hands, fold it over the filling. Tuck it under the
filling using your fingertips and gently pull the wrapper taut. Fold in the sides, then tightly roll up the summer roll, squeezing the ingredients to get a tight roll.
When finished with each roll, place on a damp paper towel and cover with another damp paper towel to keep them from drying out. Cut each roll in half diagonally and garnish with the remaining herbs.
Serve immediately with mango, lime & mint dipping sauce.
N U T R I T I O N A L I N F O R M A T I O N
Per Roll, Based on 8 rolls
C A L O R I E S : 1 2 0 G
T O T A L F A T : 1 G
F I B R E : 5 G
S U G A R S : 2 0 G
P R O T E I N : 2 G
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VOLUME #2 RECIPES
25 FIRE ROASTED PEPPER SOUPYou can find roasted garlic in the olive bars at most grocery stores. They’re a simple way to add delicious garlic flavor without
overpowering every bite in blender soups like this meal. If you have a Vitamix, you’ll be able to heat the soup right in your blender. If not, simply blend and pour into a stovetop pot, heating until steaming. Serve with a large green salad and enjoy!
S E R V E S 2
I N G R E D I E N T S
1 tbsp coconut oil
1 clove roasted garlic
1 (15 ounce) can coconut milk
4 roasted red peppers
8–12 oil-marinated sundried tomatoes
1 tsp flavored oil (sundried tomato, chili, lemon, or rosemary)
¼ cup toasted pepitas or pine nuts
2 tbsp fresh basil or parsley, chopped
¼ cup crumbled feta (optional)
D I R E C T I O N S
Place coconut oil, garlic, coconut milk, peppers, and sundried tomatoes in a blender. Blend until smooth. If using a Vitamix, blend until hot. Otherwise, pour the soup into a pot and cook over medium heat until steaming. Garnish with pepitas, fresh basil, and a drizzle of olive oil. Non-vegan eaters may also enjoy a crumble of feta on top.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 servings:
C A L O R I E S : 6 8 5
T O T A L F A T : 6 1 G
F I B R E : 8 G
S U G A R S : 1 7 G
P R O T E I N : 1 2 G
[ 36 ]
VOLUME #2 RECIPES
26 MEXICAN CHICKEN SALAD WITH ROASTED PEPPER SALSA
ALEXA SCHIRM | SIMPLE ROOTS WELLNESS
This Mexican salad can be as mild or spicy as you want. Add chopped jalapenos or chipotles to boost heat or enjoy the remarkable flavor as is. Vegans can sub in black beans for the chicken.
S E R V E S 2
F O R T H E S A L S A
½ cup corn
½ red pepper, seeded and chopped
½ cup mushrooms, chopped
½ tablespoon coconut oil or butter
2 tablespoons fresh cilantro, stems removed, chopped
Lime Juice from 1 lime
F O R T H E S A L A D
2 cups shredded chicken seasoned with taco seasoning
1 avocado
1 head romaine lettuce, chopped
1–2 Tomatoes, chopped
2 tablespoons cheese, shredded
Lime Juice from 1 lime
D I R E C T I O N S
In a skillet, heat oil or butter over medium heat.
Add chopped pepper and mushrooms, and sauté until tender. Add corn and continue cooking until cooked through and slightly browned. Remove and place in a bowl. Top with cilantro and lime juice.
Assemble salads with chopped greens, avocado, tomatoes, seasoned chicken, cheese and salsa. Top with a squeeze of fresh lime juice.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 5 0 7
T O T A L F A T : 2 7 G
F I B R E : 1 3 G
S U G A R S : 9 G
P R O T E I N : 4 2 G
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VOLUME #2 RECIPES
27 SWEET POTATO HASHVANESSA VICKERY | BECOMINGNESS.COM.AU
This sunny hash is full of flavor, and couldn’t be simpler to make. It’s the perfect breakfast comfort food—for dinner. Enjoy with steamed greens and salmon or grilled chicken, if desired.
S E R V E S 2
I N G R E D I E N T S
1 large sweet potato
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano (or another herb)
Pinch of sea salt
Pinch of pepper
2 tbsp coconut oil (organic butter or olive oil would also work)
F O R T H E T O P P I N G
2–4 organic eggs
1–2 tsp coconut oil (organic butter or olive oil would also work)
1 avocado, sliced
10 cherry tomatoes, halved
2 grilled filets chicken or salmon (if desired)
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 5 6 1
T O T A L F A T : 4 3 G
F I B R E : 1 3 G
S U G A R S : 6 G
P R O T E I N : 1 7 G
D I R E C T I O N S
Peel and cut the sweet potato lengthways so that it fits in the feeding section of your food processor. Using the julienne attachment of your food processor, shred the sweet potato. Then add the sweet potato and seasonings to a large bowl, mixing well to combine
Heat 1 tablespoon of the coconut oil in a large fry pan on medium heat, add the sweet potato mixture and mix through the oil for 1 minute. Cover, then cook for 5–10 minutes until the sweet potato is cooked. It should be soft and tender.
Meanwhile, add 1 tablespoon coconut oil to another fry pan on medium-low heat, crack the eggs into it and cook for 2–3 minutes (depending on your preference)
Divide the sweet potato hash between two plates, add the avocado, cherry tomato and top with the egg(s). Add grilled chicken or salmon if desired.
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VOLUME #2 RECIPES
28 SPRING QUINOA SALAD ABBY THOMPSON | THE FROSTED VEGAN
This salad bursts with spring freshness. If you'd like a bit of protein to go with it, add some cooked chicken. If vegan, add 1 cup of chickpeas for more protein.
S E R V E S 2
I N G R E D I E N T S
1 cup strawberries, stems removed and chopped
1 cup spinach, raw
1 cup apricots, sliced
2 cups quinoa, cooked
F O R T H E D R E S S I N G
2 tbsp balsamic vinaigrette
Juice of 1 lemon
D I R E C T I O N S
Place all salad ingredients in large bowl, tossing to combine. Whisk together dressing ingredients and pour over salad, to taste, tossing to coat thoroughly.
N U T R I T I O N A L I N F O R M A T I O N
Based on 2 Servings:
C A L O R I E S : 3 5 7
T O T A L F A T : 1 1 G
F I B R E : 9 G
S U G A R S : 1 3 G
P R O T E I N : 1 0 G
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VOLUME #2 RECIPES
29 GRAIN FREE MEATLOAF ALEXA SCHIRM | SIMPLE ROOTS WELLNESS
You won't notice the absence of bread in this meatloaf recipe. And it's even more delicious the next day as leftovers for lunch! Serve with a large green salad or roasted veggies.
S E R V E S 4
F O R T H E M E A T L O A F
1 pound ground beef (grass-fed)
1 egg
¼ cup homemade ketchup
1 teaspoon Worcestershire sauce
2 tablespoons finely chopped onion
1½ tablespoons chia seeds
¼ cup bone broth or vegetable stock
Salt and pepper
1 cup finely chopped or shredded veggies (spinach, carrots, zucchini all work great)—optional, but a GREAT choice
T O P P I N G
¼ cup homemade ketchup
1 tablespoon local honeyD I R E C T I O N S
Preheat oven to 350°F grease a 9 × 13 inch pan or loaf pan.
Finely chop onion and other veggies.
Sauté onion in a small amount of coconut oil until tender.
Mix all ingredients together and form into balls or place in a loaf pan. Bake for 30 minutes, remove, and add topping (ketchup and honey mixture). Continue baking for 15–20 minutes or until cooked through.
N U T R I T I O N A L I N F O R M A T I O N
Based on 4 Servings:
C A L O R I E S : 3 7 1
T O T A L F A T : 2 4 G
F I B R E : 0 G
S U G A R S : 1 3 G
P R O T E I N : 2 3 G
[ 40 ]
VOLUME #2 RECIPES
30 CAULIFLOWER SOUP AMY COATES | AMYCOATES.COM
Not only is this soup delicious on its own, (when a 2 year old and 4 year old say “I like it!” you know you’re on to something) but you can also use it as a base to create any other soup. If you want celery soup, add more celery, if you want a carrot soup,
add more carrot. If you want a leek soup, add a bunch of leeks! Serve with sautéed greens on the side.
I N G R E D I E N T S
1 medium red onion, diced
3 cups chopped celery, diced
4 medium carrots, diced
3 tablespoons butter or coconut oil
1 head cauliflower, roughly chopped
5 cups chicken stock
½ teaspoon sea salt
¼ teaspoon pepper
D I R E C T I O N S
Place onion, celery, and carrots in a large pot with the butter and coconut oil, and cook on medium low heat for 15 minutes or until vegetables soften. Add the cauliflower, chicken stock, salt and pepper and bring to a boil. Turn the heat down to medium/low and simmer for 15–20 minutes. In batches, place the soup into a high-speed blender and blend until smooth.
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VOLUME #2 RECIPES
WHOLE FOOD TREATSTHESE DESSERTS ARE FAST AND SIMPLE TO MAKE, BUT DECADENT ENOUGH
TO SERVE GUESTS AND DELICIOUS ENOUGH FOR THE KIDS.
THEY’LL NEVER KNOW HOW HEALTHY THEY ARE UNLESS YOU TELL THEM.
31 AVOCADO CHOCOLATE PUDDINGS E R V E S 4
1 medium avocado, pitted
2 medium, almost ripe bananas
¼ cup almond butter
⅛ cup melted cocoa nibs
1 teaspoon pure vanilla extract
Dash salt
Combine all ingredients in a blender and process until very smooth, stopping to scrape down the sides periodically. Spoon into four small dishes or containers, cover and refrigerate for one hour.
32 VANILLA SPICE CHIA PUDDINGS E R V E S 4
2 cups unsweetened vanilla almond milk
1 tablespoon raw honey
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon pure vanilla extract
⅔ cup chia seeds
Nutmeg, optional
Chopped walnuts, optional
Combine the first five ingredients in a blender and blend until smooth. Pour into a shallow bowl and stir in the chia seeds until combined. Cover and refrigerate overnight.
To serve, stir well, then divide between four dishes. Top with a sprinkle of nutmeg and some chopped walnuts, if desired.
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VOLUME #2 RECIPES
33 TROPICAL SORBETS E R V E S 4
2 ripe mangoes, peeled and sliced
½ cup fresh pineapple, chopped
½ cup coconut water
1 teaspoon lime juice
Flaked coconut or fresh mint leaves to garnish, optional
Combine all ingredients in a blender and process until smooth. Spoon into a shallow metal pan, smooth the top with a spatula, cover with plastic, and place in freezer. Freeze for at least three hours, stirring every 30 minutes.
To serve, scoop into ice cream dishes and garnish with fresh mint or flaked coconut. Serves four.
34 BANANA-CHOCO POPSS E R V E S 4
2 medium, just ripe bananas, peeled
¼ cup cocoa nibs
1 tablespoon honey
½ cup chopped cashews
4 popsicle sticks or bamboo skewers
Cut the bananas in half and place the skewer or stick halfway through the banana from the cut end. Place on a wax-paper lined baking pan.
Place the cocoa nibs and honey in the microwave and cook until almost melted, about 30 seconds. Stir the mixture until smooth and pour onto a plate.
Spread the chopped cashews evenly onto another plate or a sheet of foil.
Roll each banana in the cocoa mixture to coat, then into the nuts to coat fairly evenly. Place each skewered banana back onto the wax paper-lined pan when finished.
Place in a flat spot in the freezer for 30 minutes, then wrap each banana in a piece of wax paper and place back in the freezer for about 1 hour or overnight. Makes four.
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VOLUME #2 RECIPES
CONTRIBUTORS
YURI ELKAIMYURIELKAIM.COM
Author NYTimes Bestselling Author of the “All-Day Energy Diet”, the upcoming “All-Day Fat Burning Diet”, and creator of the Fat-Burning Meal Club, Yuri is a well-known nutrition renegade, health coach, and advocate for holistic health.
AMY COATESAMYCOATES.COM
A Registered Holistic Nutritionist, co-creator of the Fat Burning Meal Club, and mother to 3 young beautiful boys. Amy’s mission is to inspire you to love more, to connect, to have better relationships with yourself and others, teaching you how to do something every day that moves you closer to your dreams.
ALEXA SCHIRMSIMPLEROOTSWELLNESS.COM
Alexa Schirm received her bachelors degree in Dietetics from Iowa State University. She is currently expanding her knowledge with a Masters in Health Studies from the University of Alabama.
ERICA JONESTRUEBEAUTYYOU.COM
Erica Jones is a food and beauty blogger. Her mission in life is to help other explore the journey (and struggles) of living everyday while engaging wholeheartedly in authentic living.
ABEL JAMESFATBURNINGMAN.COM
Abel James is a #1 best-selling author, top 10 App Developer, musician, radio show host, entrepreneur, and health crusader. His Fat Burning Man podcast skyrocketed to #1 after it’s first month on the airwaves.
ALEXANDRA JAMIESONALEXANDRAJAMIESON.COM
A Certified Holistic Health Counselor and gourmet chef, Alexandra Jamieson helps women listen to their true cravings for pleasure in order to achieve the body and life they desire. Her fourth book, Women, Food & Desire hit bookshelves in 2015.
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VOLUME #2 RECIPES
NICK PINEAULT AND GEN GAUVIN NICKPINEAULT.COM
Nick and Gen are food lovers and travel addicts from Montreal. They’re on a mission to inspire their generation — and the entire world, why not? — to shatter old conventions, live their life fully, take huge risks and have a serious blast doing it. You can find out about Fast Food Solution — their 30-day challenge to your healthy food freedom on: fastfoodsolution.com
LAUREN LESTERWICKEDSPATULA.COM
The Wicked Spatula blog offers simple ideas for paleo eaters. None of the ingredients have any artificial flavors, colors, fats or sweeteners, no high fructose corn syrup and no preservatives.
BECKY OLSENPROJECTDOMESTICATION.COM
With a focus of fresh, seasonal fare, Project Domestication holds more than 350 recipes. The site started in 2008, as Becky cooked her way through Dorie Greenspan’s “Baking from My Home to Yours.”
ABBY THOMPSONTHEFROSTEDVEGAN.COM
Plant-based desserts is the primary focus of this beautiful vegan food blog. The Frosted Vegan is a cultivation of love and passion for mainstreaming the vegan culinary approach
VANESSA VICKERYBECOMINGNESS.COM.AU
Hailing from Australian, Vanessa is a qualified nutritionist, mother of two energetic toddlers, and the creator of Becomingness — a health and wellness website which aims to help women achieve their health and wellness goals, and the ideal starting point for women who want to take charge of their health, but are not sure where to begin.
LEANNE ELYSAVINGDINNER.COM
Woman’s Day magaziing calls Leanne the expert on family cooking. Her meal planning service—SavingDinner.com—began in 2001. More than a decade after founding her business Leanne has written 8 books, and works today as a speaker, syndicated newspaper columnist, and host of her own radio. Show.
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VOLUME #2 RECIPES
FLAVIA DELMONTEFLAVILICIOUSFITNESS.COM
Flavia Del Monte is a registered nurse, certified physical trainer, certified nutritionist, and fitness model.
Her website teaches women how to change habits and adopt a healthy lifestyle, and features top-rated fitness tips, nutrition advice, and healthy recipe favorites.
BETHANNE WANAMAKEREDIBLEGODDESS.COM
Bethanne Wanamaker is the founder of Edible Goddess, creator of the Chocolate Goldies, and co-author of Superfood Beauty Elixirs. As a certified holistic nutrition educator, natural beauty & conscious lifestyle expert and motivational health speaker, she teaches others how to activate their highest potential.
JEREMY & LOUISE HENDONPALEOMAGAZINE.COM
Jeremy and Louise Hendon are the founders of the popular 7-Day Challenge and also PaleoMagazine.com. They believe that food is medicine, that you deserve a body and live you love, and that YOU have the power to take control of your own health.
VIJITHA SHYAMSPICESANDAROMA.IN
Food Blogger, photographer, and recipe developer, Vijitha shares recipe favorites from her native India, and focuses on low-carb and gluten-free meal ideas.
TARASHAUN HAUSNERBLENDERBABES.COM
Tarashaun is the founder of Blender Babes with a long held passion to help people live a healthier lifestyle. Her website is a resource the web’s premiere resource for simple healthy blender recipes and hi-speed blender reviews, and entertaining blender videos hosted by bikini-clad models.
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VOLUME #2 RECIPES
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