Green Matcha Mint Keto Shake
Happily serves 1
Vegan, Gluten free, Dairy free
ALL ORGANIC INGREDIENTS
1 cup unsweetened Coconut milk
1 cup unsweetened Hemp milk (or other nut based milk)
2 TBSP Coconut cream
1/2 tsp teaspoon mint extract or fresh mint
Handful of micro Greens
1 tsp Matcha Green tea powder plus a scoop of collagen
A handful of ice
Optional: Stevia to sweeten
Combine all ingredients in the blender until desired consistency. Enjoy!
Spicy Beet Shake
Vegan, Gluten free
Happily serves 1
ALL ORGANIC INGREDIENTS
8oz Coconut water or Coconut milk
2 tbsp lemon juice
Bunch of cilantro
1 beet
Dash turmeric
1/4 tsp Cinnamon
1 cup of microgreens
Stevia to taste
Blend all together in the vitamix. Add ice if desired.
If you need more of a keto shake, you can add a small avocado.
*Supports liver detox and thyroid health.
Who couldn’t use a boost in Energy? When you are trying to stimulate the Thyroid, you must nourish your liver and adrenals. Below is a great combination to start your day, full of nutrients, good fats and fiber. Great detox for your liver and calming to the adrenals. Your mind will start to clear, your energy pick up, and you will start making better decisions as the brain fog disappears.
Vegan, Gluten free
Happily serves 1-2
ALL ORGANIC INGREDIENTS
1 cup mixed micro greens
1/4 cup lemon juice
1 avocado
1 stick celery
1 beet or 1 carrot (if you won’t try a beet)
1 cucumber
1 bunch of micro green basil leaves
1 tsp maca powder
1 Cup Coconut milk
1-2 oz Aloe Vera juice
Sea salt to taste
Optional: Stevia to taste
Combine all ingredients in a vitamix/blender and blend until smooth. If you want a thinner consistency add ice and extra lemon juice.
You can get full fast especially if you are not used to eating fiber. Try to sip and enjoy, remembering that it takes about 20 minutes for your brain to catch up to your stomach that you are satisfied not FULL.
I was able to drink half then when I was hungry again, my morning snack was the rest of it. I was surprised that it kept well for a couple hours.
You have to eat 60% more “big” veggies to equal these mighty micro sprouts! I know its a switch for most to eat a plant based diet, so this is a perfect way to introduce a salad a day into your meal plan. Plus the flavors are bold and so flavorful, you just might develop a taste for what food is really meant to taste like! 😋
Let’s get creative with allergy results! Here are a few ideas to build meals around the elimination of the foods you are intolerant to.
Most people struggle with ideas for lunches at the office. If you wouldn’t send your child to school without a lunch, why are you any different? You know you are going to get hungry, so why not just plan to succeed. Failure to plan is a recipe for temptation and poor decision making.
I beleive in the importance of NOT using a microwave, it destroys so many nutrients. You know you can tell when you are eating a nuked chicken breast instead of a grilled chicken breast, why do that to your veggies? You can lose up to 50-85% of nutrients through, heat, light, air and water. Every food or veggie has a different profile of how it is affected by one of those elements. So doing what we can to preserve those precious nutrients are so important in our overall health.
Vegan lunch options:
1) Quinoa with Marinated Mushrooms, steamed Cabbage, Zucchini and yellow squash, garlic and onions in a Avocado Oil Vinegar sauce.
2) Quinoa, Zucchini and yellow squash, steamed cabbage, garlic and onion in hemp seed oil.
3) Steamed Cabbage, Sprouted Mung beans, Zucchini and yellow squash, avocado oil, season salt, Garlic and onion.
4) Black Bean hummus, quinoa on a bed of romaine lettuce, sprinkled with red pepper flakes and spicy pumpkin seeds.
5) Sprouted mung beans, steamed cabbage, Zucchini and yellow squash in a ginger Szechuan sauce.
Breakfast meal prep: When avoiding dairy and eggs.
1) Sweet Potato with cinnamon and sea salt. Blended with coconut cream and topped with coconut chips.
2) Chocolate peanut butter date bar with dairy free chocolate chips.
3) Chocolate Avocado mousse (mint optional)
Lunch group options:
Instead of bread, wrap chicken salad in lettuce. Use avocado instead of mayo to keep it dairy free. Use green onions, cilantro, celery, and parsley and sea salt. Lemon juice will help the avocado stay fresh and give a tang to the recipe.
And what’s even better, top most of these recipes with your favorite mix of Micro Greens and you have just amplified your nutrient content substantially.
ALL ORGANIC INGREDIENTS
2 Cups Butter Beans
1 Cup jicama
2 green onion stalks
Handful of cilantro
1 Jalapeño pepper
1 red Chili pepper
1 crushed garlic clove
1/4 cup yellow onion
Himalayan Sea Salt
2 TBSP Avocado oil
Dice veggies. Leave seeds in peppers for more flavor.
Soak and dry beans. OR if you are doing canned beans, rinse them well.
Blend all together in food processor, add Sea salt to taste.
Sweet Potato Avocado Hemp Salad
Gluten Free, Grain Free, Vegan, Dairy Free
Happily serves 4
ALL ORGANIC INGREDIENTS
1 Sweet potato
1 Avocado
2 TBSP Hemp seeds
2 TBSP Avocado oil
Himalayan Sea Salt to taste
Cook or Steam sweet potato for 7-15 mins, not longer. Cube or spirialize.
Diced avocado in skin, spoon out, add to sweet potato.
Add seeds and oil, and salt to desired taste. Mix well.
Tip:
Keep avocado pit in the bowl if you are making extra for leftovers to help keep the avocado green.
Pineapple Cucumber Breakfast Salad
Vegan, Gluten Free
Happily serves 4-6
ALL ORGANIC INGREDIENTS
2 Cucumbers, peeled
1/4 Cup Coconut vinegar
1/4 Cup Coconut Sugar (or sub Stevia)
1 Red onion
1 handful cilantro
1 1/2 cups pineapple, drained
Sprialize or chop cucumbers, onion, Cilantro and pineapple.
Combine dressing and toss together.
Chimichurri
Gluten-Free, Dairy Free
Happily Serves about 12
ALL ORGANIC INGREDIENTS
3 Avocados
3 Tbsp Avocado oil
2 Serrano peppers
1/4 Cup Green onions
4 TBSP Lime juice
1 TBSP minced Garlic or 3 garlic cloves
1/4 Cup Italian parsley
1 TBSP Himalayan Sea salt
1 tsp Maple syrup extract
1 tsp Red pepper flakes
Handful cilantro
Lettuce for wraps
OPTIONAL: 1 tsp Hatch Green Chili powder
Coarsely chop veggies. Add to food processor, Process until smooth.
Optional: Thin with water until sauce is semi-thick but pourable.
Top with Sprouts and Enjoy!
Beet Jerky
Vegan, Paleo
Happily serves 3-6
ALL ORGANC INGREDIENTS
¼ Cup Vegan Worcestershire sauce
¼ Cup Coconut Aminos
1 tsp maple syrup or maple extract and 1/8 tsp stevia
½ tsp onion powder
½ tsp garlic powder
3 medium beets (about 1½ pounds), Peeled
1 tsp pepper
Himalayan Sea Salt to taste
Slice beets into ⅛-inch slices.
Combine Worcestershire, Coconut aminos, maple syrup, onion and garlic, salt and pepper in a bowl.
Add the beets and toss to coat.
Cover and refrigerate for at least 2 hours.
Preheat to 200°F, place racks on the lower third of the oven.
Line baking sheets with parchment paper.
Drain the beets. Arrange in a single layer.
Bake, rotating the pans halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, about 2.5 hours.
You can marinate the beets for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.
Taco Salad
Gluten Free, Vegan
Happily serves 3-4
ALL ORGANIC INGREDIENTS
SALAD:
2-4 Zucchini
2 Cups Kidney Beans
1 Red Bell pepper
2 green onions
4 Cups Mixed Greens
1 Jalapeño
Handful Cilantro
1 avocado
1-2 TBSP lemon or lime juice
Sea salt to taste
DRESSING:
8 oz Coconut yogurt
1 cup Salsa
Sprialize Zucchini.
Soak, rinse and drain beans.
Dice Bell pepper, Cilantro and jalapeño, and Avocado.
Adding lemon juice for taste if needed.
Mix salsa and yogurt together.
Mix the veggies and Dressing and place on a bed of greens.