Servings: 6
Courtesy of RealHealthyRecipes.com
Here’s what you need…
- 12 small golden beets, trimmed
- 3 sprigs fresh thyme
- 1 tablespoon olive oil
- sea salt and black pepper
- ¼ cup water
For the Dressing:
- 1 tablespoon olive oil
- 1 teaspoon dijon mustard
- 1 tablespoon Muscat vinegar
- 2 tablespoons fresh mint, minced, plus more for garnish
Instructions:
- Preheat the oven to 425 degrees F. Remove the beet greens (if still attached) and scrub the beets.
- In a 9 × 13-inch glass casserole dish, toss the beets with the olive oil. Season with sea salt and black pepper and add the sprigs of thyme and water. Cover the dish tightly with foil and roast in the oven for an hour, or until the beets are fork-tender.
- Let the beets cool in the covered pan, then rub off the beet skins with paper towels. Cut each beet in half, then each half into quarters. Place the beet pieces in a large bowl.
- In a small bowl combine the all of the dressing ingredients. Toss the dressing with the beet pieces until fully combined. Transfer to a serving bowl or plate and sprinkle with more mint. Serve and enjoy!
Nutritional Analysis: One serving equals: 43 calories, 4g fat, 1g carbohydrate, 3mg sodium, 0g sugar, 1g fiber, and 1g protein.
Servings: 6
Courtesy of RealHealthyRecipes.com
Here’s what you need…
- coconut oil spray
- 2 cups liquid egg whites
- 1 cup vanilla protein powder
- 1 cup old fashion oats, divided
- 1 cup frozen blueberries, divided
- 1 teaspoon Lemon Zest
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees F. Lightly grease a 12-tin muffin pan with coconut oil spray.
- In a blender combine the egg whites, protein powder, ¾ cup oats, ½ cup blueberries, the lemon zest, sea salt and vanilla extract. Blend until smooth.
- Pour the batter evenly between the 12 muffin tins. Divide the remaining blueberries evenly between the muffins and drop into the batter. Place a sprinkle of the remaining oats on the top of each muffin.
- Pour the batter evenly between the 12 muffin tins. Divide the remaining blueberries evenly between the muffins and drop into the batter. Place a sprinkle of the remaining oats on the top of each muffin.
Nutritional Analysis: One serving equals 2 muffins: 150 calories, 1g fat, 12g carbohydrate, 290mg sodium, 3g sugar, 3g fiber, and 20g protein.
Courtesy of RealHealthyRecipes.com
Here’s what you need
- 1 Lemon
- 1 large bunch Asparagus, ends trimmed
- sea salt and black pepper
Instructions
- Bring 4 cups of water to boil in a large skillet. Juice the lemon and add to the water.
- Add the asparagus to the boiling water for 4 minutes. Remove the asparagus with tongs, or by pouring into a colander. Generously season with salt and pepper. Enjoy!
Nutritional Analysis
One serving equals: 20 calories, 0g fat, 4g carbohydrate, 2mg sodium, 1g sugar, 2g fiber, and 2g protein.
Servings: 4
Here’s what you need
- 2 tablespoons olive oil
- 3 cloves Garlic, minced
- 1 tablespoon ginger, minced
- 2 boneless, skinless chicken breasts, cut into ½ inch strips
- ¼ cup raw cashews
- ½ red bell pepper
- 4 Green Onions
- 1 bunch Asparagus
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon Chia Seeds
- dash of salt and pepper
Instructions
- Place a large skillet over high heat. Add half of the olive oil. Once hot, add the garlic, ginger, chicken pieces and cashews. Cook for 4-5 minutes, until the chicken is cooked through. Remove the chicken mixture from the skillet and set aside on a clean plate.
- Add the remaining oil to the hot skillet. Add the bell peppers, onions and asparagus and cook for 3 minutes. Add the chicken broth to the skillet and cook for another 2 minutes.
- Return the chicken mixture to the skillet and combine with the veggies. Stir in the lemon juice, chia seeds and a dash of sea salt and black pepper. Enjoy!
Nutritional Analysis
One serving equals: 346 calories, 12g fat, 30g carbohydrate, 168mg sodium, 2g sugar, 4g fiber, and 22g protein.