One Pot Mexican Quinoa

One Pot Mexican Quinoa

Prep instructions: 7 servings for 420cal each, 

14 servings for 210cal each

To Sauté first w/ veggie broth:

1 cup vegetable broth

2 small red onion, chopped

6 cloves of garlic, minced

2 orange peppers, chopped 

2 red peppers, chopped

1 jalapeño, diced (optional)

Step 2:

2 cups quinoa

3 cups vegetable broth 

6 cups canned diced tomatoes w/ green chilies 

3 cups black beans – no salt added  

4 cups frozen corn

2 tbsp paprika 

1 tbsp cumin

black pepper to taste

cayenne pepper to taste

red pepper flakes to taste

Step 3:

2 limes, juiced

4 green onions

1 cup fresh parsley, chopped

1/3 of an avocado per serving (not included in calorie count)

Over medium heat, add 1 cup of vegetable broth and chopped onion, bring to a simmer, and cover. Allow the onion to cook for about 2 minutes, then add the garlic, peppers, and optional jalapeño. Cover again and cook for another 2-4 minutes. 

Next, pour out any excess vegetable broth and then add all of the remaining ingredients except lime juice, green onions, parsley, and avocado. 

Turn heat to medium, cover, and cook for 20 minutes. 

Once cooked, mix in the lime juice then divide evenly into 7, or 14, containers. Top each evenly with green onions and parsley (if desired).  

Lemon Basil Couscous

Lemon Basil Couscous

Prep instructions for 4 servings

Original Recipe:

1 1/3 cup dry couscous (or sub 1 dry cup quinoa)

1 large organic cucumber, chopped

5 fresh organic basil leaves, chopped (or more to taste)

10 organic cherry tomatoes, quartered          

1 can (15 oz) organic Cannellini beans

1 organic lemon, juiced

1 package extra firm organic tofu, drained & cubed

Tofu Marinade:

3 organic lemons, juiced

5-10 fresh basil leaves, chopped

1 tbsp apple cider vinegar

3/4 teaspoon pure raw honey

First, drain and set the tofu to press while you prepare the couscous and veggies. 

Pressing the tofu: This step helps to remove the excess water from the tofu and allows more flavor to be absorbed. Pressing tofu can be done by using a tofu press (found on Amazon), or by wrapping it in a kitchen or paper towel and by placing weight upon it. You could place it in-between two baking sheets or plates, and add a heavy book on top and let sit for 5-10 min. Ideally, you want to press it enough to drain the water, but not so much that it looses its square shape or that it turns to crumbles. 

In a separate bowl, whisk together the ingredients for the marinade and set aside.

Once the tofu is drained, cut it into cubes and let it marinate for at least 20 min, or even overnight.

While the tofu is draining/marinating, cook the couscous according to directions on package, but omit the salt and olive oil if the packages calls for them. While couscous is cooking, prep all of your veggies. 

Once the couscous is cooked, allow it to cool, and then add all your veggies, lemon juice, and basil and mix together. Then, simply divide everything evenly into 4 separate containers. 

Cooking the Tofu: For a soft, flavorful tofu, add the tofu and all of the marinade to a pan and let simmer on low until most of the moisture is gone. For a crispier tofu, using a non-stick pan, cook just the cubes over very low heat, rotating occasionally until all sides are light brown. You can also just add the tofu uncooked to your dish as well. 

Divide the tofu evenly into the same 4 containers, and refrigerate until ready to eat. 

Smoothie Recipes 6-10

Smoothie Recipes 6-10

Blend greens and water first, then add all remaining ingredients and blend again.

For optimal health, you'll want to make sure everything is organic; here's why.

Smoothie 6:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 cup frozen strawberries

- your choice: ½ pear OR ½ cup mango

- 1 tbsp ground flaxseed

Smoothie 7:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 cup frozen strawberries

- ½ banana

- 1 tbsp ground flaxseed

Smoothie 8:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 pear

- 1 cup strawberries

- 1 tbsp flaxseed

Smoothie 9:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 ½ cup blueberries

- ½ or 1 banana – your choice depending on your day

- 1tbsp flaxseed

Smoothie 10:

- 5 cups packed greens

- 2 cups water

- 1 cup strawberries

- 1-2 apples

- 1 tbsp flaxseed

Smoothie Recipes 1-5

Smoothie Recipes 1-5

Blend greens and water first, then add all remaining ingredients and blend again

For optimal health, you'll want to make sure everything is organic; here's why.

Smoothie 1: 

- 3 cups of spinach

- 2 cups of water

- 1 apple

- 1 cup frozen strawberries

- 3/4 cup frozen mango

- 1/2 pear

- 1 tbsp ground flaxseed

Smoothie 2: 

- 3 cups spring mix greens

- 2 cups water

- 1 banana

- 2 apples

- 1 1/2 cup frozen strawberries

- 1tbsp ground flaxseed

Smoothie 3:

- 1 cup spring mix greens

- 2 cups spinach

- 2 cups water

- 1 1/2 cup frozen blueberries

- 1 banana

- 1 apple

- 1 tbsp ground flaxseed

Smoothie 4:

- 2 cups kale

- 1 cup spinach

- 2 cups water

- 1 apple 

- 1 pear

- 1 1/2 cup frozen mixed berries

- 1 tbsp flaxseed

Smoothie 5: 

- 3 cups spinach

- 2 cups water

- 1 1/2 cup pineapple chunks

- 1 1/2 cup frozen mango

- 1 banana 
- 1tbsp flaxseed

Detoxifying Celery Freeze

An easy way to enhance your detox, or add some veggies to your day!

Detoxifying Celery Freeze:

1 organic cucumber
2 organic celery stalks

2 organic limes, peeled

10 fresh spearmint leaves

1-2 cups of ice 

1/2 cup purified water 

Add everything to a blender, blend well, and enjoy!! 

If the ice makes it too thick, feel free to add more water. If you want a smaller drink, omit the ice and blend well. Enjoy chilled or over ice.  

Healthy Life Tip: avoid making this (or anything like it) into a juice via a juicer or strainer. You'll want to consume all of the nutrients and fiber found in the pulp that will be thrown away if turned into a juice. The goal is to "eat" the whole cucumber, celery, lime, etc.