Ingredients: 1 cup frozen Blueberries 1 cup spinach 1/2 Frozen banana 1 cup unsweetened vanilla almond milk 1 Tbsp. shelled hemp seeds (Hemp seeds very rich in healthy fats, minerals and protein). BLEND ALL INGREDIENTS Top with Sliced banana, Goji Berries, Granola
Egg Tostada 1 tortilla of your choice- I used cashew flour tortilla from Lassens 1/2 avocado 1 egg 2 cups spinach Spray pan with oil and heat tortilla-I like to make it a little crispy Fry egg in separate pan Mash avocado season with salt and pepper Saute spinach with a liitle oil and a dash of garlic salt ENJOY!
2 lbs chicken breasts, cut into 2 inch cubes 1 large onion, chopped 4 garlic cloves, minced 2 tablespoons grated fresh ginger 1 (29 oz.) can of tomato sauce 2 tablespoons olive oil 1 tablespoon Garam masala 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons paprika 1 teaspoon turmeric ½ teaspoon cinnamon ½ teaspoon cayenne pepper ½ teaspoon ground black pepper 1 bay leaf 1 cup coconut milk juice of ½ lemon
Grease the inside of your crockpot bowl with a bit of coconut oil. Combine everything, make sure the chicken is covered with sauce. Pour the mixture into the slow cooker and place the two bay leaves on top. Cover and cook for 8 hours on low (or 4 hours on high).
Serves: servings 4 INGREDIENTS: 4 russet potatoes or 8 yukon gold potatoes, peeled and diced into ½" cubes 2 tbsp olive oil 2 tsp salt 1 tsp black pepper 2 tsp dried thyme 2 tsp garlic powder 1/2 cup grated parmesan cheese
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil Toss all ingredients in a large bowl to coat potatoes evenly, and spread out the potatoes in an even layer on the baking sheet. Bake the potatoes for 45 minutes until crispy and cooked through. ENJOY!
1 large butternut squash (peeled and cut into chunks)
6 thin carrots
1 small yellow onion (diced)
1/2 tsp. cumin
1 Tbsp. butter or olive oil
32 oz container of vegetable broth
2 cups water (if needed)
Instructions: 1. Melt the butter or use oil on low heat in a saucepan. Add in the onion and cumin. Cook for about 5 minutes until onion is translucent. 2. Add in butternut squash, carrots, and vegetable broth. 3. Bring to a boil and then simmer on low heat with lid on top for about 30 minutes until vegetables are fully cooked. 4. Blend together soup with a hand blender. If the soup needs more liquid add more water to the mixture. Season with salt and pepper according to taste.
My mission is to help inspire and guide you to live a healthy lifestyle. I want you to be healthy, happy, and be your personal best. I want to share with you how to add delicious whole foods into your life. Proper nutrition and exercise are key to living a healthy lifestyle. I believe you can achieve anything you set your mind too. xo Diana