Directions: Cut the grapefruit in half widthwise (so the grapefruit stem end is either on the top or bottom of the counter when you cut across the middle). Cut around the edges and in between each section with a paring knife to make the sections easier to remove with a regular spoon. Sprinkle the sugar… Get the Recipe »
DIRECTIONS: In a bowl, mix together the vinegar, agave, and vanilla. Rinse berries, place in bowl, pour the mixture over them and let the fruit macerate for 15 minutes. Mix the ricotta and rum together. Divide the berries into 4 ramekins, top with the ricotta. Garnish with 1 to 2 fresh mint leaves. Get the Recipe »
DIRECTIONS: Pull the stems off the spinach, and rinse with cold water; drain. Place a large Dutch oven over medium heat, and add spinach. (Spinach will need to be packed down). Cover and cook 5 minutes or until spinach wilts; stir spinach well after 2 minutes. Place spinach in a colander, and drain well, squeeze… Get the Recipe »
Directions: Heat the oil over low-medium heat with the garlic and ginger until fragrant. Increase the heat to medium, add the shiitake mushrooms and cook for 4 minutes. Add the watercress and saute another 2-3 minutes. While the watercress is finishing, toast sesame seeds in the toaster oven on a foil lined pan for 1… Get the Recipe »
DIRECTIONS Dissolve the matcha powder in the boiling water, whisking out the lumps. Fill a cocktail shaker with ice and pour in the matcha and almond milk. Shake liberally. Serve over ice. WHY WE LOVE THIS RECIPE You’ve likely heard wellness peeps going on and on about matcha, matcha, matcha…and that’s because the powdered green… Get the Recipe »
Directions: Mix the first 6 ingredients into a dressing and add the carrots and kale and toss well. Refrigerate 2 – 24 hours. Get the Recipe »
To make dressing, place yogurt, pistachios, tea, onion, parsley, vinegar, and garlic in small bowl. Season to taste with salt and pepper. Set aside. To make salad, defrost edamame in microwave according to package directions. Let it cool to room temperature. Toss edamame, peas, celery, artichoke hearts and radishes with dressing. Top with hemp seeds… Get the Recipe »
1. Make the pesto. Place the arugula, pine nuts, garlic, arugula, parmesan and avocado oil in a blender and blend into a paste, about a minute. 2. Spread the pesto on the toast. 3. Layer the cucumber slices and salmon over the pesto and top with a thin layer of the red onion. Add a… Get the Recipe »
DIRECTIONS Add all ingredients to blender. Blend until smooth. Pour into glass and enjoy! Click here to learn more about Life’s Abundance Protein Powder. WHY WE LOVE THIS RECIPE Talk about a balanced meal. This smoothie’s got everything: fruits, veggies, healthy fats, protein, and fiber. Get the Recipe »
Line a baking sheet with parchment paper and place popcorn in a large bowl. Combine honey and peanut butter (or almond butter) in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less. Immediately pour the mixture… Get the Recipe »
Preheat oven to 350°F and lightly spray an 8-inch square baking pan with cooking spray. Whisk together flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl. Puree dates, eggs, butter and vanilla in a blender or food processor until smooth. Gradually mix wet ingredients into dry ingredients, until just combined. Spread… Get the Recipe »
DIRECTIONS Preheat oven to 400℉. Line muffin tin with paper liners. In a mixing bowl, combine cornmeal, garbanzo bean flour, turbinado sugar, baking powder and salt. Add the eggs, oil, vanilla and milk and stir until just combined. Spoon the batter into prepared muffin cups. Bake for 15 – 20 minutes until toothpick inserted into… Get the Recipe »
Squeeze grapefruit into a small pot, then slice up the flesh and toss it in the pot. Sprinkle dash of cinnamon on top or add a cinnamon stick. Add the water and bring to a boil. Pour into a mug and stir in honey. Add sliver of rind and serve hot. Get the Recipe »
Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until rice is tender and liquid has… Get the Recipe »
DIRECTIONS 1. Sautee carrots, butternut squash and onion with coconut oil in a saucepan until fully cooked (about 10 minutes). 2. Place all ingredients in a blender. 3. Blend until all ingredients are mixed well. 4. Add salt and pepper to taste and sprinkle some parsley on top. Get the Recipe »
Combine all ingredients in a blender and blend until smooth. Serve dip with blanched broccoli rabe, carrot sticks, sliced bell peppers, cherry tomatoes, or any vegetables you desire! Get the Recipe »
DIRECTIONS 1. Combine all ingredients in a blender and blend until smooth. Click here to learn more about Life’s Abundance Protein Powder. WHY WE LOVE THIS RECIPE So rich and so creamy! Greek yogurt provides protein and probiotics, while antioxidant– and flavor-rich spices like cinnamon, cardamom, and nutmeg complement the apple. Get the Recipe »
1. Put ingredients into juicer and enjoy! Click here to learn more about Life’s Abundance Greens Blend! Get the Recipe »
DIRECTIONS 1. Steep blueberry tea bags in boiling water for 1 to 3 minutes with lime slices. 2. Add to cold water and ice cubes. WHY WE LOVE THIS RECIPE As delicious as blueberries are by the handful, they are just as delicious when they come in the form of tea! Blueberry tea, made… Get the Recipe »
DIRECTIONS In a pint glass, toss pineapple chunks and crushed ice. Pour in rum and coconut water. Garnish with a pineapple wedge. WHY WE LOVE THIS RECIPE We have great news for you. You don’t need high-cal coconut to make a tasty Pina Colada! The benefits? Coconut water has more potassium than a whole banana,… Get the Recipe »
DIRECTIONS 1. Combine the ingredients in a small saucepan over medium heat. Bring to a simmer. 2. Reduce juice to about ⅔ cup, or until it reaches syrup consistency (coats the back of a spoon). 3. Let cool and pour into a jar. Refrigerate until ready to use. WHY WE LOVE THIS RECIPE Beets are… Get the Recipe »
DIRECTIONS Drizzle cooked quinoa with olive oil and lime juice; toss with fork to separate grains and season with pepper to your liking. Add blueberries, strawberries, and peaches to quinoa and toss lightly. Serve quinoa mixture on top of spinach. WHY WE LOVE THIS RECIPE A serving of quinoa is high in phytonutrients and… Get the Recipe »
DIRECTIONS Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans. WHY WE LOVE THIS RECIPE Fruit in a salad can… Get the Recipe »
DIRECTIONS 1. Preheat oven to 400° F. 2. Toss all the ingredients in a bowl and lay on baking dish. Bake for 30-40 minutes, or until browned. WHY WE LOVE THIS RECIPE These crispy, spiced-up garbanzos make the perfect afternoon snack. Chickpeas are high in fiber and protein (to keep you full between meals… Get the Recipe »
DIRECTIONS 1. Preheat oven to 375°F. 2. Pierce eggplant with a fork and place on a jelly roll pan. Bake for 30 minutes or until tender. Cool and peel; discard skin. 3. Combine eggplant, tahini, and remaining ingredients in a food processor. Process until smooth. WHY WE LOVE THIS RECIPE Plant protein-rich chickpeas meet eggplant… Get the Recipe »
DIRECTIONS 1. Preheat oven to 425° F. 2. Place zucchini in a medium bowl and lightly coat with olive oil. 3. Sprinkle garlic powder, salt and pepper over zucchini and mix until each slice is coated. 4. Place zucchini on a lined baking sheet with aluminum foil or parchment paper. 5. Bake for 30 minutes… Get the Recipe »
DIRECTIONS 1. Combine all ingredients in a blender and blend until smooth. 2. Cover and refrigerate for at least 4 hours. Get the Recipe »
DIRECTIONS 1. Mix yogurt, honey and frozen blueberries in a blender and blend until smooth. 2. Pour into molds and freeze until solid. Get the Recipe »
DIRECTIONS 1. Whisk the yogurt, olive oil, chili powder, garlic, salt and pepper in a bowl. 2. Place chicken in a container and pour marinade over the breasts. Cover and let sit in the refrigerator overnight. 3. Preheat grill. 4. Remove chicken from marinade and season with additional salt and pepper to taste. 5. Brush… Get the Recipe »
DIRECTIONS 1. Combine the mango, avocado, onion, bell pepper, cilantro, and jalapeño pepper (if using) in a small bowl. 2. Add the lime juice and toss well to coat. Get the Recipe »
DIRECTIONS 1. Set oven to 350°F. Set aside ¼ cup popcorn. Mix remaining popcorn in food processor until finely ground. 2. Combine with flour, baking powder, salt, and cinnamon in large bowl. 3. Whisk egg, milk, oil, and vanilla extract in small bowl. Whisk in honey and applesauce until well combined. Add egg mixture… Get the Recipe »
DIRECTIONS 1. Combine lemon juice, oil, and dill in small bowl. Season with salt and freshly ground black pepper to taste. Set aside. 2. Toss lettuce, cabbage, tomatoes, cucumber, onion, avocado, sunflower seeds, and cheese with reserved dressing in medium bowl. 3. Lay 1 slice of turkey flat on work surface and lay slice… Get the Recipe »
DIRECTIONS 1. Combine yogurt, vinegar, honey, and ginger-root in medium bowl. 2. Add chicken, pistachios, and apple. Mix well. Gently stir in grapes until just combined. 3. Peel 2 largest leaves from endive, wash. Spread chicken salad among two leaves and enjoy. WHY WE LOVE THIS RECIPE Put away your mayo and get out your… Get the Recipe »
DIRECTIONS 1. Season chicken breasts with salt and pepper. In soup pot, heat olive oil over medium-high and cook chicken through about 4 minutes per side until golden brown. Remove chicken and set aside for later. 2. Add onion, garlic, and celery to soup pot and cook until tender, about 7-8 minutes. 3. Pour in… Get the Recipe »
DIRECTIONS 1. Preheat oven to 350°F. 2. In medium sauté pan, heat canola oil over medium heat. Add garlic and onion and sauté 1-2 minutes. Add tomatoes and sauté another 5 minutes; set aside. 3. Separate sandwich thins into four halves and lightly coat each side with canola oil cooking spray. Place on baking… Get the Recipe »
DIRECTIONS 1. In small bowl, combine canola oil and garlic. Brush bread slices equally with mixture. 2. Sprinkle equally with parmesan cheese and broil 3-5 minutes until toasted. WHY WE LOVE THIS RECIPE Vampires cower at its sight, boys may run and hide from its lingering odor and tumors may halt due to its… Get the Recipe »
DIRECTIONS 1. Heat oil in large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until vegetables release juices, about 3 to 5 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 5 minutes. 2. Add… Get the Recipe »
DIRECTIONS Preheat oven to 400° F. In large bowl, combine kale, canola oil and garlic, tossing to coat. Season with salt, black pepper and cayenne. Transfer to small baking sheet and bake for 15 minutes, tossing once halfway through. WHY WE LOVE THIS RECIPE Kale is a rock star in the produce aisle and… Get the Recipe »
DIRECTIONS 1. In large bowl, toss brussels sprouts with 1 tablespoon canola oil, red pepper flakes, garlic powder, salt and parmesan cheese. 2. Transfer to baking sheet that has been coated with canola oil cooking spray and roast for 10 minutes until tender, turning every 2-3 minutes. WHY WE LOVE THIS RECIPE This recipe’s… Get the Recipe »
DIRECTIONS 1. Preheat oven to 425°F and place oven rack in upper third of oven. 2. Coat two baking sheets with canola oil cooking spray and set aside. 3. Place flour in shallow bowl. In another shallow bowl, combine egg whites and milk. In third shallow bowl, combine corn flakes and parsley. 4. Sprinkle… Get the Recipe »
DIRECTIONS 1. Cook brown rice according to package instructions. Set aside. 2. In small bowl, combine all beef ingredients, tossing to coat sirloin. Cover and refrigerate 10-15 minutes. 3. In large sauté pan, heat canola oil over medium heat. Add onion and sauté 2-3 minutes. Add broccoli, cauliflower, red and yellow peppers and carrots; sauté… Get the Recipe »
DIRECTIONS Whisk ginger, honey, cayenne, lemon juice, brown rice vinegar, soy sauce, and sesame oil in a small bowl. Cook soba noodles in large pot of boiling water for approximately 4 minutes, or until tender. Drain immediately and rinse under cold running water. Set aside. Pat tofu dry with paper towels, slice into 1 inch-wide… Get the Recipe »
DIRECTIONS 1. To make the sauce: Combine the carrot, cashews, ginger, vinegar, water, oil, and salt in a blender or food processor fitted with a metal blade. Puree for 15 seconds, or until the carrots are finely grated, scraping down the sides halfway through. Set aside. 2. To make the nori rolls: Peel the… Get the Recipe »
DIRECTIONS Combine lemon juice, vinegar, tea, ginger, honey, oil, mustard, and 2 tablespoons of shallots in medium bowl. Season with salt and pepper to taste. Reserve 2 tablespoons of marinade to use as dressing, and set aside. Place fish in bowl with remaining marinade. Cover and refrigerate 15 minutes. While fish marinades, soak bamboo… Get the Recipe »
DIRECTIONS To make dressing puree yogurt, lime juice, chipotle chile pepper, 1 teaspoon oil, 1/4 teaspoon cumin, and 1/8 teaspoon paprika in blender or food processor fitted with metal blade until smooth. Set aside. To make the taco salad preheat medium nonstick skillet or grill pan over medium heat. Rub steak with chili powder,… Get the Recipe »
DIRECTIONS Preheat oven to 375°F. Cut top off of bell pepper and remove seeds and ribs, leaving remaining pepper intact. Trim bottom slightly, if necessary, so it will stand up straight. Combine quinoa, tomatoes, zucchini, basil or parsley, 1 tablespoon of cheese, 2 teaspoons of pine nuts, lemon juice, oil, and garlic in medium… Get the Recipe »
DIRECTIONS Heat oil in small nonstick skillet over medium heat. Use paper towel to spread oil evenly over surface. Use fork to mash beans with 1 tablespoon of salsa. Add cumin, chili powder, and 2 teaspoons of cilantro. Set aside. Add egg to skillet and season with salt and pepper. Cook 1 to 2… Get the Recipe »
DIRECTIONS Combine ricotta, maple syrup or honey, and 1/8 teaspoon of cinnamon in small bowl. Set aside. Combine barley, pecans, cranberries, orange, zest, and remaining 1/8 teaspoon of cinnamon in serving bowl. Top with ricotta mixture. Sprinkle with additional cinnamon, if desired. WHY WE LOVE THIS RECIPE Salad for breakfast? Why not? This colorful,… Get the Recipe »
DIRECTIONS Place small skillet over medium-low heat and coat lightly with olive oil. Crack eggs in small bowl and whisk lightly with a fork. Sauté spinach, broccoli and ginger, stirring occasionally, approximately 2 minutes. Move veggies to one side of skillet. Pour eggs into center of pan, allowing them to coat entire pan. After approximately 4 minutes fold… Get the Recipe »
DIRECTIONS Preheat oven to 350°F. Coat 8 x 4-inch loaf pan with cooking spray. Combine flour, sugar, baking powder, baking soda, salt, cloves, and cinnamon in large bowl. Whisk egg whites, yogurt, green tea, oil, and vanilla extract in small bowl until just combined. Make well in center of flour mixture and add egg… Get the Recipe »
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