Healthy recipes
Yummy Lime chicken
Homemade almond milK
Yummy Lime chicken
How to make Cilantro Lime Grilled Chicken
In a small bowl, add lime juice, olive oil, fresh cilantro, cumin and salt. Mix until it forms a sauce.
Add boneless skinless chicken breasts to a ziplock bag and pour cilantro lime marinade in.
Marinade for 15 minutes.
Heat grill to medium high heat (about 400 degrees F) or heat a large skillet to medium high heat.
Cook chicken for 4-7 minutes per side until there is no pink.
Remove from heat and let rest for 5-10 minutes before serving.
The lime juice in this marinade recipe helps to tenderize the meat. Which is why this recipe works so well and keeps the chicken juicy and filled with that lime flavor.
healthy snacking
Homemade almond milK
Yummy Lime chicken
Sweet Potato Toast 😋
Have you ever tried it?
For one slice of bread, you could eat a whole medium sweet potato when it comes to the calorie content!
INSTRUCTIONS
1. Slice the sweet potato into 1/4″ thick slices.
2. Place sweet potato slices into toaster on high. Toast 2-3 times or until sweet potato slices are tender and cooked through.
3. Top with desired toppings. Store uncooked sweet potato slices in the refrigerator for up to 1 week in an airtight plastic zipper bag or container with lid.
Topping Ideas:
- Mashed chickpeas
- Avocado and tomato
- Diced cucumber with white beans & cilantro
Homemade almond milK
Homemade almond milK
Homemade almond milK
How to Make Almond Milk
Preparing homemade almond milk is easy! You start by soaking the 4 cups of almonds in filtered water for a minimum of 12 hours (I usually let them soak overnight).
Next, you’ll want to drain the almonds through a colander and give them a rinse. The almonds will still be firm, but softer to the touch.
Place the almonds in a blender along with fresh filtered water. I use a 1c almond to 2 c water ratio.
Turn the blender on low speed to begin chopping them, and then slowly turn the speed up to high and puree for 2 minutes, until you have a white, frothy mixture.
Strain the liquid through a fine mesh strainer lined with cheese cloth (or use a nut milk bag). Voila! You’ve made almond milk!
Pumpkin Spice Energy Balls
Ingredients:
Makes 12 servings
½ cup (130 g) canned pumpkin
½ cup (125 g) creamy natural cashew butter
3 scoops (60 g) Nutrimeal Active Vanilla
1 tablespoon (10 g) chia seeds
1 teaspoon (2.8 g) ground cinnamon
½ teaspoon (1.4 g) ground ginger
¼ teaspoon (0.7 g) ground cloves
⅛ teaspoon (0.4 g) ground nutmeg
¼ teaspoon (0.7 g) sea salt
2 cups (166 g) old-fashioned rolled oats
½ cup (57 g) toasted pecans
¼ cup (42 g) dark chocolate chips
½ teaspoon (2.3 g) coconut oil
Instructions:
- Add pumpkin puree, cashew butter, Nutrimeal Active Vanilla, chia seeds, cinnamon, ginger, cloves, nutmeg, and sea salt to a large bowl. Stir until thoroughly combined.
- Stir in the rolled oats.
- Stir in the toasted pecans.
- Chill the dough for 10 minutes in the refrigerator.
- Line a baking sheet with parchment paper.
- Use a spoon to scoop up chilled dough and roll into balls. You should get 12 balls.
- Add chocolate chips and coconut oil to a microwave safe bowl.
- Microwave in 30 second intervals until chocolate is melted. Stir in between intervals.
- Drizzle melted chocolate over the energy balls.
- Refrigerate until chocolate is hardened.
- Enjoy immediately or store in the refrigerator for up to 7 days. For longer storage, freeze energy balls for up to 3 months.
Buffalo Chicken Wraps
🌶 Moms and Dads like wraps because they’re neat and compact - so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball!
2 tablespoons hot pepper sauce, such as Frank’s RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper🌶
2 teaspoons evoo
1 pound chicken tenders
2 teaspoons 🥑avocado mayo
2 tablespoons nonfat plain yogurt
Fresh ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole wheat tortillas
1 cup shredded romaine lettuce🥬
1 cup sliced celery
1 large tomato, diced🍅
Whisk hot pepper sauce, 2 tbsp vinegar and cayenne pepper in a medium bowl.
Heat oil in a large skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in middle, 3-4 minutes per side. Add to bowl with the hot sauce; toss to coat well.
Whisk may, yogurt, pepper and the remaining vinegar in a small bowl. Stir in blue cheese.
Assemble Wraps: Lay a tortilla on a work surface or plate. Spread 1 tbsp blue cheese sauce and top with one fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with remaining tortillas.
Calories per serving: 303
avocado salad
Ingredients:
(4 servings)
2 ripe avocados, cubed
1 cup jicama, cubed
1 cup tomato, chopped
¼ cup onion, chopped
2 Tablespoon fresh cilantro, chopped
1 Tablespoon lemon juice
¼ teaspoon unrefined sea salt
Preparation:
Mix all the ingredients in bowl and to add the avocado last.
taco stuffed bell peppers
Simple and easy dinner recipe.
• 4 medium Bell peppers (any color)
• 1 lb. Lean ground turkey (or lean ground beef)
• 2 tsp. Chili powder
• ½ tsp. Garlic powder
• ¼ tsp. Onion powder
• 1 tsp. Ground cumin
• ¼ tsp. Salt
• 4 oz. of can diced green chiles
• ½ cup Black beans (if using canned, drain and rinse)
• ½ cup Corn
• 1 cup Salsa
• (Topping) 2% Colby jack, shredded
• (Topping) diced tomatoes
Pre-heat oven to 350 degrees. Spray a 9x9 inch baking dish with non-stick cooking spray. Wash peppers, cut the top
(stem) off . Remove the seeds and ribs inside the peppers. Set peppers on baking pan. Meanwhile, spray a large pan with
cooking spray, and turn the heat to medium high. Add ground turkey, seasonings, and green chiles to the pan. Cook until the meat is no longer pink. Add the beans, corn, and salsa to the skillet with the turkey and stir until everything is
combined. Remove from heat. Spoon the turkey mixture evenly into the 4 peppers and sprinkle 2 T. diced tomatoes
(optional) and cheese on top of each one. Bake, uncovered, for 30-35 minutes, or until peppers are tender. and remove
from the oven. Top with green onions if desired.