Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Sunday, November 20, 2016

Chicken & Cauliflower Fried Rice - VIDEO

Chicken Cauliflower Fried Rice Recipe, Paleo Fried Rice, Fixate Recipes, Beachbody Recipes, Healthy Fried Rice, Clean Eating Recipes
Chicken & Cauliflower Fried Rice - Video Recipe Below

I've always wanted to make this dish, so I finally made it happen, and it was DELICIOUS! Now don't get me wrong, I am not PALEO, I love my carbs, and I need it too for what I do...at least I find that I perform much better, but I do enjoy paleo meals.


I'm not going to write out the full recipe, it's pretty simple to follow from the video, and you do not need a lot of ingredients. You may have to go to a specialty health market to find things like Coconut Aminos. Anyways, enjoy it and feel free to contact me or comment below how you liked the recipe =)
Chicken and Cauliflower Fried Rice

I am trying to upload at least one cooking video per week, but sometimes stuff happens, so I may miss a week or so =), but I promise to stay as consistent. Looking forward to sharing some of my simple and healthy food art with you!

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Wednesday, May 20, 2015

Avocado Tortilla Soup Recipe

Avocado Tortilla Soup - Vitamix Recipe
Avocado Tortilla Soup

I snagged this amazing soup creation from the Vitamix Whole Foods Recipe Book. I was a little hesitant at first because of all the cilantro it called for which I am really not a fan of, but at the end, it turned out to be the BOMB! You can either serve this soup hot or chilled. You can probably do this with any type of food processor or large blender, but the instructions below calls for a Vitamix Blender.

Preparation Time: 5 minutes
Processing: 6-7 minutes
Yields: 5 cups

Here's what you need:
- 2 cups (480 ml) chicken or vegetable broth
- 5 roma tomatoes, quartered
- 1/3 bunch cilantro, stemmed
- 1 garlic clove, peeled
- 1/2 teaspoon black pepper
- 1/2 avocado, pitted, peeled
- 1/2 lime, peeled
- 1/2 cup (130g) organic canned black beans, drained
- 1/2 cup (100g) canned (drained) or fresh cooked corn kernels
- 2 ounces (56 g) tortilla chips, crushed


Avocado Tortilla Soup - Vitamix Recipe


Processing:
1. Place all ingredients, except tortilla chips, into the Vitamix container in the order listed and secure top lid.
2. Select Variable 1
3. Turn machine on and quickly increase speed to Variable 10, then to High
4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid
5. Reduce speed to Variable 2 and remove the lid plug
6. Drop in tortilla chips through the lid plug opening. Blend for an additional 10 seconds

A little #PhotoBomb from my brother =)
Avocado Tortilla Soup - Vitamix Recipe

*Garnish with avocado slices, cilantro sprig and tortilla crushed chips

Enjoy! 
Avocado Tortilla Soup - Vitamix Recipe


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Saturday, August 23, 2014

Avocado Popsicles

Avocado Popsicles

Ok I'm going to be honest with you, I've been on this "popsicle high" lately! Being from Florida and the fact that the weather has been so HOT lately, having a popsicle is the only thing that I've been thinking about to cool off!

I love avocado and bananas! Mixing these together makes these popsicles taste like rich ice cream! And with each popsicle boosting only 122 calories, it's packed with protein fiber and some good healthy fats! Let's make some Avocado Popsicles shall we =)

Total time:  4 hours, 10 minutes
Prep time: 10 minutes
Makes 4 servings, 1 pop each

Ingredients
Avocado Popsicles

What do I need?
- 1 ripe medium avocado, cut into chunks
- 1 ripe medium banana, sliced
- 1/4 nonfat plain Greek Yogurt
- 1 tsp. finely chopped lime peel
- 1 tsp. fresh lime juice
- 1 1/2 tsp. raw honey
- 1 to 4 Tbsp. Water

Preparation:
Place avocado, banana, greek yogurt, lime peel, lime juice, raw honey, and 1 Tbsp water in blender. Cover and blend until smooth. Add additional water until you get to your desired consistency.

Pour avocado mixture evenly into ice pop molds and freeze for at least 4 hours, or until set.

 Nutrition Facts
Avocado Popsicles


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Sunday, June 29, 2014

Paleo California Rolls - Riceless, Soy-Free Sushi



Ok, I have to admit, I am not 100% Paleo, but seriously....who is? I have tons of friends who say that they follow the Paleo Diet, but they have also admitted that they had some grains here and there (you know, the liquid kinda grains), and an occasional birthday cake =). But yes, I know what you're saying, we're all human, quit bashing them, ha ha! And you're absolutely right about that =). I love the whole Paleo Lifestyle, and I really enjoy the recipes because it helps me focus on eating less carbs, which I love so much!

On another note, I also know that if the caveman had Shakeology back in the Paleolithic Times, I'm pretty sure that they would've consumed it too! Let's face it, the caveman ate what was available to them. Yes, they were great athletes, and that's where the issue lies surrounding today's society. Everything is about convenience, processed foods, and video games! There is just not enough activity (exercise), because instead of hunting and gathering our own foods like the caveman used to do, our society can get pizza and soda delivered to them for $10 - ridiculous!

So where is this blog post going lol? I have to say that I think a million miles per second (does that even make sense), so my posts may be about multiple topics, but I promise you, it will always lead to something, at least I hope so! =)

Here is a  recipe that I found just browsing through the internet (while I was hungry). The credit of this recipe goes to Melissa Joulwan, and you can find out more about her by clicking here. So are you ready!! Well, lets' get it on!

PALEO CALIFORNIA ROLLS (enough for one person, or two snacks)

Ingredients:
1 medium avocado
1/2 medium mango
1 medium red bell pepper
2-1 scallions, green tops only
1 medium cucumber
1/4 jicama, (about 1/4 pound)
4 ounces shrimp, steam and chilled, (you can use wild, cold-water salad shrimp)
4 ounces smoked salmon
4 sheets nori
wasabi powder, coconut aminos or homemade substitute


Directions:

Prep your ingredients.

Avocado:
Cut in half and remove the pit. Use a spoon to remove the fruit from the skin and slice the avocado lengthwise into thin slivers.
Mango: Peel the mango, remove the pit, and cut half of it into strips lengthwise. Reserve the other half for dessert!
Red pepper: Cut in half, remove stem and ribs, then slice into very thin strips lengthwise.
Scallions: Cut in half to separate the dark green tops from the white, then cut the dark green tops into strips lengthwise.
Cucumber: Peel, cut in half lengthwise and remove the seeds with a spoon, then cut into matchsticks.
Jicama: Cut in half, peel, then cut a slice into matchsticks.
Wasabi: If using, mix wasabi with water, following the package instructions, and set aside.

Assemble.

Lay a piece of nori on a rolling mat, shiny side down. With about 1/4 of the avocado, form a single layer of slices on the nori. Leave a naked 1-inch strip on the side closest to you. Use the back of a spoon to spread the avocado across the surface of the nori. It doesn’t need to cover it completely — just enough to help seal the roll and soften the nori. Repeat with all four nori sheets.

We’ll start with Mango-Shrimp. Place half the shrimp on the bare strip of nori closest to you and top them with a few of the scallion greens. Place a parallel stripe of mango on the far side front of the shrimp, and add a few strips of red pepper on top of the mango.
Time to roll. Starting at the end closest to you, take a deep breath and roll the sushi, using the mat to help you tuck the ingredients into the roll. When you get to the end, give it a gentle squeeze to help the avocado do its job. Repeat with the remaining shrimp and another sheet of nori.

Now the Avocado-Salmon. Place half the salmon on the bare strip of nori closest to you and top it with a few of the scallion greens. Place a parallel strip of jicama in front of the salmon, and add a few matchsticks of cucumber on top of the jicama. Roll, starting with the end closest to you, then repeat with the remaining salmon and remaining sheet of nori.

Slice and serve. Run a sharp knife under water and shake to remove the excess. Slice the roll crosswise into rounds about 1 inch thick and arrange on a plate, along with the remaining vegetables to eat on the side. If you’re dipping, add some coconut aminos to your wasabi and dig in.

Variations:

I’ve made these with other seafood, and they were equally delicious… 
faux crabsticks(faux crab often contains wheat; use the real stuff!) real crab meat, tuna mixed with some homemade mayo and slapped that into a roll. It was delicious! Next time, I think I might try spicy mayo with the shrimp. Or some lobster! How will you customize?


And there you have it! Make sure to visit Melissa Joulwan's blog for more awesome paleo goodness!