In a blender, blend:
1 cup So Delicious! Vanilla Almond+Plus Milk
1 small frozen banana
1 tbsp Almond butter
3-5 raw kale leaves ~ 1 heaping CUP chopped
Optional: Isagenix Fiber Pro
ENJOY!
NUTRITION WITHOUT ADDED FIBER:
Calories: 279; Fat: 10g; Protein: 10g; Carbs: 34g; Fiber: 4g; Vitamin A: 217%, Vitamin C: 149%; Calcium: 64%; Iron: 14%; Vitamin D: 30%; Vitamin B12: 50%; Folic Acid: 6%
NUTRITION WITH ADDED FIBER:
Calories: 299; Fat: 10g; Protein: 10g; Carbs: 40g; Fiber: 9g; Vitamin A: 217%, Vitamin C: 149%; Calcium: 64%; Iron: 14%; Vitamin D: 30%; Vitamin B12: 50%; Folic Acid: 6%
Strawberry and Steak Salad - my summer time go-to
SERVES: 2
INGREDIENTS:
- Approx. 1/2-3/4 lb. Steak Tips
- Steakhouse Marinade
- Litehouse Poppyseed Dressing (in the produce refrigerated section)
- Spring Mix Salad
- 1/2 Cup Crumbled Goat Cheese
- Approx. 10 strawberries, sliced
- Cucumber (optional), sliced
- 1/2 Cup Walnuts, roughly chopped or halved
INSTRUCTIONS:
1. Tenderize Steak Tips and marinade using steakhouse marinade overnight for best results. There
have been times when I have done this for just a few hours, but it definitely tastes the best if left to
marinade overnight.
2. Grill marinaded steak tips however you desire them to be done - we like them medium :)
3. In a LARGE bowl toss spring mix with strawberries, goat cheese, walnuts, cucumber and desired
amount of dressing (I like it when the salad is pre-tossed with the dressing, but this it's up to you).
4. Slice steak
5. Separate salad onto plates into desired serving size and top with sliced steak.
6. ENJOY!
Shrimp and Collard Greens - one of my favorite clean eating recipes!
Serves: 4
Makes: 6 cups
Hands-on time: 15-20 minutes
Total time: 15-20 minutes
Hands-on time: 15-20 minutes
Total time: 15-20 minutes
INGREDIENTS:
- 1 tsp chile powder
- 1 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp each ground black pepper and cayenne pepper
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 lb large raw shrimp, peeled and deveined, tail off
- 1 tbsp olive oil, divided
- 3 medium shallots, thinly sliced
- 3 gloves of minced garlic
- 2 sweet italian chicken sausages, already cooked, casings removed
- 1 bunch collard greens (about 1 lb), stems removed and leaves chopped
INSTRUCTIONS:
- In a small bowl, mix together chile powder, paprika, turmeric, cumin, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1.5-2 tsp spice mixture until coated.
- In a small food processor, grind or chop the chicken sausage to desired size and consistency.
- Heat 2 tsp oil in a large sauté pan or wok on medium-high (or you can you a large sauce pot because you need a cover and it to be big enough to hold the collards before they cook down). Add shallots and garlic and sauté, stirring frequently, for 3 minutes, until softened. Add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink.
- Add sausage then stir in remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Serve immediately.
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