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.
3 tablespoons olive oil 1 medium-large red onion finely chopped 4 chopped serrano chilies, finely chopped (reserving a bit for garnish) 4 garlic, chopped 1 tablespoon coriander, freshly toasted and ground 1 cup white quinoa 6 cups low sodium chicken stock 1 bunch cilantro, chopped (reserving a few sprigs for garnish) juice of 3 limes (or to taste) 1 avocado, sliced
INSTRUCTIONS
Heat the oil and over low heat saute the onions, garlic, and chiles. Sauté until they’re soft, about three minutes.
Add the ground coriander, stir, and then add the quinoa.
Toast quinoa for a minute or so, stirring as you do. Add chicken stock and cook on low -medium until the quinoa is tender (approximately 15-20 minutes). It will absorb a lot of broth, so plan on adding more broth or water to get the consistency just right.
Taste. Play with salt, lime, and serrano until the balance is to your taste.
Top with avocado and cilantro and enjoy this lovely, healthy soup!
Cut the feta in large chunks and add to the bowl of a food processor along with the garlic. Add the red peppers and process until mostly creamy, but still retaining a little texture. I like to pulse the machine for more control.
Add the cayenne pepper 1/2 teaspoon at a time until it’s just right for your taste.
Dip can be put in an airtight container and refrigerated for several days.
Serve garnished with chopped chives.
Place a bowl of dip in the center of a large platter and arrange crudité around it. I used: French green beans, yellow pepper strips, radishes, endive, red bell pepper strips, baby cucumber, baby carrots, purple cauliflower, and pea pods.
With ground chicken, melty cheese, quinoa, and jarred salsa cooked in one pot, this Mexican stuffed peppers recipe is like a healthy taco in a bell pepper shell.
Just like a healthy taco in a bell pepper shell
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3
Ingredients
• 3 bell peppers , stems and tops removed, then seeded and
• 1 cup shredded cheese , Mexican blend or cheddar
• 2 tablespoons chopped cilantro
• ¼ cup sour cream , optional
Instructions
• Preheat the oven to 350 degrees F.
• Brown the ground chicken in a large fry pan over medium high heat for 3-5 minutes or until cooked almost through. Add the onion cook until softened, about 5 more minutes. Stir in the jarred salsa, and taco seasoning. Add the quinoa and then reduce to medium low. Cover and cook for 5 minutes, stirring occasionally.
• Fold in ¾ of the chopped cilantro, reserving some for garnish.
• While the meat is cooking, cut off the tops of the peppers, spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 3 minutes or until they soften but still hold their shape.
• Transfer the peppers to a baking dish. Fill the peppers with the hot meat and quinoa mixture.
• Bake for 18-20 minutes or until peppers are tender. Sprinkle with cheese and heat for an additional minute or two until the cheese has melted. Garnish with the chopped cilantro and sour cream if you’d like, and serve.
1/4 cup flour (I like cassava flour- gluten free and grain free)
A few shakes of lemon pepper and salt
For the sauce…
1/2 stick butter, softened
Zest of one lemon
1 T fresh Italian parsley, chopped
3/4 tsp lemon pepper
1/4 tsp sea salt (or to taste)
Process:
Prepare the sauce:
Melt the butter in a small saucepan. Add lemon zest, parsley, lemon pepper and sea salt and set aside.
Prepare the fish:
Place the flour in a dish with flat bottom such as a pie tin. Season the flour with salt and pepper.Dredge fish in flour mixture to coat both sides.
Heat a large skillet. Add 2 T olive oil to the pan and sauté fish 3-4 minutes per side or until fish is golden brown and crispy on outside and opaque inside.
I was on the hunt for an easy and tasty Asian Salad Recipe and stumbled upon this one from Fit Foodie Finds. This is one of my new favorites! Take a peak below or go to link https://fitfoodiefinds.com/asian-salad-dressing/
Prep: 20 minutesCook: 0 minutesTotal: 20 minutes
SERVINGS 4
Asian Salad Dressing
This Asian Salad Dressing is made with garlic, apple cider vinegar, maple syrup, and a little soy sauce. It’s the perfect healthy salad dressing to top on your favorite kale salad or use as a chicken marinade!
Prep: 5 minutesCook: 10 minutesTotal: 15 minutes
FAT15CARBS3PROTEIN0
YIELD 4
DressingIngredients
1/4 cup olive oil
1 teaspoon sesame oil
2 cloves garlic, roughly minced
pinch of salt
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
2 teaspoons maple syrup
1/2 teaspoon red pepper flakes
1/2 teaspoon dijon mustard
Asian Kale Salad Ingredients
4 cups shredded kale, packed
1 teaspoon olive oil
2 cups shredded purple cabbage
2 large carrots, peeled and grated
1 large red pepper, minced
1/4 cup cilantro, minced
1/2 cup onion, minced (any kind)
2 tablespoons sesame seeds
INSTRUCTIONS
Start off by making your Asian Salad Dressing.
Prepare Asian salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of olive oil.
Massage the olive oil into the kale with your hands for 2-3 minutes or until kale is soft and broken down.
Add the rest of the kale salad ingredients to the bowl and mix.
Pour entire dressing on the salad and toss until all ingredients are combined.
My husband and I recently embarked on a “clean eating” journey. We vowed to eat more veggies and less processed foods. Clean eating doesn’t mean you have to sacrifice good taste. Here is a savory salad that we found in the Standard Process Purification Cookbook. The combination of granny smith apples and citrusy lime cilantro dressing are the secret to this tasty asian slaw. Leftovers store well in the fridge too!
Ingredients
4 cups (8 oz.) thinly sliced savoy cabbage
2 cups (6 oz.) thinly sliced red cabbage
2 medium carrots (4 oz.), peeled and cut into very thin matchsticks
1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks
½ tsp sea salt
2 T. plus 1 tsp. lime juice
2 T. apple cider vinegar
1 ½ tsp. stevia powder
2 T. Olive oil
1 large red onion, thinly sliced (2 cups)
1 pinch salt, optional
1 T. plus 2 tsp. minced fresh ginger
1/2 cup roughly chopped cilantro leaves
1/4 cup chopped roasted peanuts, optional (not during cleanse)
Preparation
1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with salt. Whisk together apple cider vinegar, lime juice, 2 Tablespoons water and stevia powder in a small bowl.
2. Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add vinegar mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.
3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.
This sweet and tangy salad is a perfect side dish all year around. It is super easy to make and the flavors get even more delicious as it marinates. Allowing it to marinate at least 10 minutes is key. If possible, allow it to marinate over night as I think it is even better the 2nd day.
Makes: 4 Servings
Time: 20 minutes to overnight
Ingredients
2 Cloves Garlic
2 Cucumbers
1 Red Onion
2 Tablespoons Rice Vinegar
2 Tablespoons Sugar
1 2-inch Piece Ginger
1 Tablespoon Sesame Oil
1 Small Bunch of Thai Basil (optional)
Instructions
1.Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the cucumbers. Cut the cucumbers lengthwise and then again so that the cucumbers are spears. Then cut into 1/2-inch-thick pieces. Peel, halve and thinly slice the onion; place in a small bowl with the vinegar and set aside.
2. Assemble & marinate the cucumber salad:
In a large bowl, combine the cucumbers, sesame oil, sugar, garlic and ginger, and as much of the onion-vinegar mixture as you’d like. Stir to thoroughly combine; season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.
3. Finish & serve your dish:
Transfer the marinated cucumber salad to a serving dish; season with salt and pepper to taste. Pick the Thai basil leaves off the stems; discard the stems and roughly chop the leaves and add to the salad just before serving. Enjoy!
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
INGREDIENTS
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
DIRECTIONS
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
My daughter and I started a SP cleanse once together that required us to refrain from grains, dairy, nuts, meat or fish during the purification process. We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.
Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.
Summer Vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients
6 ounces of cherry tomatoes
6 ounces of summer beans
2 cloves garlic
1 tablespoon of olive oil
sea salt and pepper
1. Prepare the ingredients:
Wash and dry the fresh produce. Snap off and discard the bean stems; cut into 2-inch pieces. Half the tomatoes. Peel and mince the garlic.
2. Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off.
Add the tomatoes and garlic; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!
Summer Vegetables
Don't Forget the Secret Ingredient 