Egg White Scramble With Salsa
½ medium onion, peeled, halved
1 jalapeno pepper, seeds and membranes removed¼ cup fresh cilantro leaves
1 teaspoon fresh lemon juice½ teaspoon sea salt
6 ripe Roma tomatoes quartered (depending on size, yields 2-4 cups)
Place six of the tomato quarters, onions, jalapeno, cilantro, lemon juice, and
salt in a food processor or blender. Process until thickly chopped. Add the rest
of the tomato quarters and pulse or process until desired consistency is reached.
Be careful not over process, leave chunky.
Prepare egg whites in 1 tablespoon coconut or olive oil. Serve and top with salsa
and ¼ of an avocado.
Sweet Broccoli Salad
1 large crown of broccoli cut into bite sized pieces
1 teaspoon slat
3 carrots, coarsely chopped
1 red onion, finely diced
1 tomato, chopped
5 sun dried tomatoes, cut into small pieces
1 apple, cubed¼ cup raisins¼ cup sunflower seeds
1 tablespoon lemon juice
Coat the broccoli with salt and olive oil to soften. Add the other fruit and vegetables to the broccoli. Sprinkle the raisins and sunflower seeds on the salad. Dress with lemon juice and toss thoroughly. Enjoy.
3 mashed ripe bananas
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins or cranberries (optional)
1 teaspoon vanilla
1 teaspoon cinnamon
Bake at 350 for 15 to 20 minutes.
Serve with a side of Greek yogurt as a breakfast treat, a snack or a healthy dessert.
1 lb turkey chili
1 small onion
1 can crushed tomatoes
1 can kidney beans
1-2 tablespoons chili powder
1 teaspoon cumin
½ – 1 teaspoon cayenne pepper
2 chipotle peppers, chopped OPTIONAL
Brown ground turkey in a large pot over med-high heat, using a wooden spoon to break up the meat as it cooks. Drain off the fat and add the chopped onion. Continue cooking (and stirring) until the onion is translucent. Add the remaining ingredients (adjust spices to your liking) and bring to a slow boil. Reduce heat to warm, cover and let it simmer for 10-20 minutes. Serve and enjoy.
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