This is the perfect way to start off your day deliciously and nutritiously! Makes an amazing midday snack too, YUM!!
2 tbsp of nuttzo original
1 tbsp of coconut oil
1 frozen banana
1 cup of coconut or almond milk
Handful of spinach
Blend and enjoy
2 large chicken breasts
1/2 c olive oil
1/2 c of lemon juice
Urban Accents Gluten Free Chop House seasoning
Place breasts in a ziplock bag.
Pour olive oil and lemon juice over breasts. Shake bag vigorously to combine juice and oil.
Refrigerate and allow to marinate for at least 1 hour and up to 24 hours.
When marinating is complete, remove from refrigerator for up to 20 min. This allows chicken to be closer to room temperature and thus will cook more evenly.
Place breasts on a plate. Discard marinade.
Preheat grill on high for 5-10 minutes.
Generously sprinkle both sides of breasts with seasoning.
Place on grill in the center of the grill but not on a direct flame.
Cook 7-8 minutes per side. Chicken will be more white/brown with crisp, blackened spots and firm to the touch.
Allow to sit for 10 minutes. This keeps the juice inside the breast.
Meat is ruined, dried out and/or over cooked when it's turned often and when the hood is left open. It should only be flipped once and the hood should remain closed during cooking.
Serve as desired!!!
Enjoy every juicy bite.
Get ready for an in your mouth flavor explosion! This recipe is a must try, even for the finickiest eaters. Delicious!
1 cucumber peeled and cubed
1/2 small seedless watermelon cubed
1 large heirloom tomato cubed
4 basil leaves chopped
1/4 cup shaved Parmesan cheese
Combine all ingredients
This recipe is a must-try if you're looking to pack a delicious punch into your day. Jam-packed with nutrients and amazing taste, you'll be so happy you gave this tasty little nugget a try! Make it and share it :)
1 Granny Smith apple cubed
2 oranges peeled
1 med cucumber
3 celery stalks sliced
3 carrots chopped
2 inch ginger shaved
1 lemon peeled
Combine all ingredients in a juicer and pour into a large glass.
For those lazy summer days when you want delicious healthy food with little effort. Kids love it too!
2 medium wild Pacific halibut
1/4 cup olive oil
Cajun or blackening seasoning (Urban Accents Cajun street is my favorite, but anything with paprika will do)
4 handfuls of baby spinach
1 avocado diced
1 ripe mango diced
Shaved Parmesan cheese
1/4 cup Baker & Olive Harissa extra virgin olive oil
1/4 cup Baker & Olive grapefruit balsamic
Salt and pepper
Preheat grill on med-high heat.
Brush both sides of the halibut filets with olive oil and sprinkle generously with Cajun seasoning.
Place filets directly on the grill. Cook approx 3-4 minutes per side. Filet will be slightly blackened and will pull apart easily.
Combine spinach, avocado, mango, parmesan and salt and pepper in a large bowl.
Whisk Harissa live oil and grapefruit balsamic together.
Drizzle over salad and toss.
(If you don't have these ingredients available, any citrus based salad dressing will work well)
Divide salad evenly between 2 bowls. Lay filet on top pf each.
Makes 1 serving
2 handfuls of spinach
6-8oz of almond milk or coconut water
1 banana (frozen or room temp)
1 tablespoon of almond butter
1 teaspoon of coconut oil
1 tsp honey
Throw in a blender and you have created yourself the most magnificent meal supplement
2 large orange bell peppers sliced, seeds and stem removed
1 pint of cherry tomatoes
1/4 C of olive oil - Baker & Olive arbequina is the best
Himalayan sea salt
Preheat grill on high heat
Combine all ingredients in a large bowl and toss
Place on a aluminum foil
Grill 3 minutes and turn veggies
Grill an additional 2-3 minutes.
Loaded with vitamin c, b6 fiber. Translated to increased immunity, cancer fighting, low calorie deliciousness!