Roasted Vegetables
3-4 cups vegetables of your choice (I like brussels sprouts, peppers, zucchini, mushrooms..all mixed together or try roasting 3-4 cups of your favorite) 1/4 cup
December 27, 2015
3-4 cups vegetables of your choice (I like brussels sprouts, peppers, zucchini, mushrooms..all mixed together or try roasting 3-4 cups of your favorite) 1/4 cup
3 Tbsp soy sauce (low sodium if possible) 2 Tbsp honey 1 Tbsp garlic powder 1 Tbsp onion powder 1 tsp salt 2 tsp pepper
1 cup cottage cheese 1 cup egg whites 1 cup oats 1 tsp vanilla 1 tsp cinnamon Put all in a blender/food processor on high
An easy salad to throw together and no vegetable chopping required: 1 bag pre-mixed coleslaw (I like the kind that has purple cabbage, carrots, broccoli
This recipe was taken from Food for the Warrior. It is excellent! 1/2 cup chili powder 1/4 cup onion powder 1/8 cup ground cumin Tbsp
Carrots (as many as you need) Coconut oil (about 2-3 heaping Tbsp) Sea salt Slice up the carrots into thin sticks about 4” or so
1 English Cucumber 1 can flaked tuna 1 shallot, finely chopped 2 Tbsp mayo Cut the ends of the cucumber off. Cut cucumber in half
6 boneless skinless chicken breasts 1 whole onion, chopped 1 bunch cilantro, chopped 1 1/2 cups salsa 1/4 cup red chili peppers (optional!) Put all
12 boneless chicken thighs 1/4 cup liquid honey 2 Tbsp cider vinegar 2 Tbsp grainy Dijon mustard 1 tsp minced garlic 1 tsp dried Herbes
2 cups oats 1/2 cup ground flax 2 cups egg whites 1/2 cup water 1 tsp vanilla 2 tsp baking powder Sweeten by mixing in
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