This delicious shake reminds me of carrot cake only it’s a whole lot more nutritious and guilt-free! I found it in the Standard Process 1 Degree of Change Cookbook.
Ingredients
1 cup fresh carrot juice
1/2 inch fresh ginger, grated with a micro plane grater
1/2-1 banana, frozen
Pinch of ground cinnamon
2 scoops of SP Complete
1 handful of spinach (optional but I like to sneak in more greens!)
Instructions
Purée all of the ingredients in a blender until smooth.
Great for a healthy and refreshing lunch! I sometimes, double or triple it for an outdoor barbecue with friends and family. This is a festive south of the border twist on a traditional quinoa salad. It’s also great served with grilled sliced chicken tossed in.
INGREDIENTS
CUMIN-LIME VINAIGRETTE
1/4 cup freshly squeezed lime juice
1 tablespoon Dijon mustard
1 tablespoon ground cumin
1-2 garlic cloves (minced or pressed)
¼ teaspoon salt
¼ teaspoon pepper
Pinch crushed red pepper flakes (optional)
1/2 cup extra virgin olive oil
SALAD
1 cup cooked quinoa
1 cup shredded cooked chicken breast (optional)
1/2 red pepper, 1/4 inch diced
2 green onions, sliced (white and about 1/2 of the green part)
1/3 cup chopped fresh cilantro (plus a few sprigs for garnish)
1 avocado, thinly sliced (optional)
lime wedges for spritzing
salt and pepper to taste
INSTRUCTIONS
CUMIN LIME VINAIGRETTE
In a blender or food processor, combine all the dressing ingredients.
Blend until combined and smooth.
This recipe makes almost 1 cup of dressing so you will have extra. Leftover dressing stays great in the fridge for a few days! Store it in a sealed container.
SALAD
Cook the quinoa and allow to cool*
Add the chopped ingredients (and shredded chicken if including)
Drizzle with 2-4 tablespoons of the vinaigrette and toss. Taste and add a little more as you like.
Refrigerate the salad for 15-20 minutes if you can, as this allows the flavors to meld together.
Serve the salad on small plates or in bowls.
Top with the sliced avocados and fresh cilantro sprig.
Garnish with a lime wedge.
Enjoy!
* One cup of dry quinoa yields about three cups of cooked quinoa. I often make more than I need as it stores well in the fridge for several days and can be added to other recipes to add additional protein and fiber.
Hearty and healthy chicken salad bursting with fresh herbs
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4
This pomegranate mint quinoa chicken salad with lime dressing is satisfying and delicious! Eat alone, on toasted bread as a sandwich, or on top of fresh spinach.
Ingredients
Salad
• 3 cups quinoa, rinsed, cooked and cooled
• 2 cups chicken, cooked and shredded
• 1 cup pomegranate seeds (or dried cranberries)
• 1 bunch fresh cilantro or parsley leaves, packed and chopped (approximately 1/4 cup) (parsley
• 1 bunch fresh mint finely chopped (approximately 1/4 cup)
Dressing
• 2 tablespoons olive oil
• 2 teaspoons lime zest
• 2 tablespoons fresh lime juice (approximately 1 lime)
• salt and pepper to taste
Instructions
• Cook quinoa ahead of time and allow it to cool.
• In a large bowl, combine quinoa, chicken, and pomegranate seeds.
• In a small bowl wish together the dressing ingredients.
• Add dressing to the quinoa mixture.
• Season and refrigerate for at least 30 minutes or until just chilled.
• Just before serving, add finely chopped mint and cilantro (or parsley) mixing gently to combine.
Notes
1. 1 cup of dry quinoa yield about 3 cups of cooked quinoa.
2 scoops SP Complete or SP Complete Dairy Free 1 scoop whole food fiber (optional) 1 cup frozen cherries or berries 1/4 cup frozen cranberries* 1/4 inch ginger root (peeled) 1 cup unsweetened coconut milk
Blend all ingredients until smooth. Yum!
Tip: fresh cranberries are only available in my area during the holidays (Thanksgiving and Christmas) but they freeze really well. I stash a bag in my freezer when they come out and they are a perfect addition to this shake.
What could be better than an easy and savory soup that’s chock full of vitamins and nutrients? It’s low in fat and high in fiber and protein too. Sometimes I modify this recipe and toss in a handful of cherry tomatoes while cutting in half the amount of crushed tomatoes. I make up a large batch and store it in the fridge for a quick but satisfying meal during the week. It also freezes well.
Ingredients
¼ cup olive oil
1 onion, chopped in 1/2 inch dice
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil (or 1 T fresh)
2 cups dry lentils (I like red)
8 cups water
1 (14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons apple cider vinegar
salt to taste (maybe 1/4 tsp or so)
ground black pepper to taste
Directions
Step 1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Step 2. Stir in lentils*, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least one hour.
Step 3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
* Don’t forget to rinse the lentils well before placing in the pot as this removes some of the indigestible sugars that can cause you to feel bloated and gassy and also removes any dirt or debris.
Don't Forget the Secret Ingredient 