Protein Power Salad
|Serves 6 People|
1/2 Cup(s) Central Market Quick Cook Quinoa
1 Medium red bell pepper, cut into strips
1 Small sweet potato, peeled and diced
1/4 Cup(s) red onion, chopped
1 Cup(s) corn, roasted
2 Tbsp olive oil, divided
2 Cup(s) arugula, packed
1 Cup(s) cherry tomatoes
1 Cup(s) no salt added black beans, rinsed, drained and prepared according to package instructions
1 Lime, juiced
1 Tbsp maple syrup
1/2 Tsp cumin
1. Preheat oven to 425°F.
2. Cook grains according to package directions and set aside.
3. Place cut peppers, sweet potato, onions and corn on a foil lined sheet pan. Drizzle tablespoon olive oil and toss gently to coat.
4. Roast 15 to 20 minutes.
5. To build the bowls, evenly distribute the arugula into 2 large bowls. Next top with grains, bell pepper mixture, cherry tomatoes and beans.
6. Combine remaining olive oil, lime, maple syrup and cumin in a small bowl and stir. Drizzle over salad and serve.
Source: HEB Health and Wellness
Serving Size 166g (Approx. 6 Servings)
Amount Per Serving
Calories From Fat
Total Fat 6g
Saturated Fat 1g
Trans Fat 0.0g
Total Carbohydrate 28g
Dietary Fiber 5g
Sugars 8 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Avocado Mousse
You can have your chocolate mousse and eat it too. A fantastic source of vitamin E and — thanks to the Neocell Collagen Powder — skin-boosting nutrients, this mousse is a perfectly healthy dessert. The healthy fats and magnesium make it a winner.
2 ripe avocados, pitted and shelled
Pit ripe avocados and scoop out of shell. Pit date, and put both in food processor or blender.
Add Amazing Grass Protein Super Food Chocolate Peanut Butter, Neocell Collagen Powder, vanilla extract, cinnamon and cacao powder. Blend until mixture reaches the desired consistency. If wanted, stir in stevia or honey.
Pour mousse into plastic bag, seal bag and snip off corner to create a piping bag. Squeeze into dessert cups. Top with berries and cacao nibs, then serve.
Hot Cha Cha Chai-Simmered Hot Cocoa
A mellow melange of exotic chai spices and black tea warms the body, mind and spirit with each sip of this sophisticated re-imagining of standard hot cocoa.
Frontier Organic Fair Trade Certified Cocoa Powder.
1 teaspoon Frontier Organic Fair Trade Certified Chai Tea.
1. Bring almond milk and chai tea to a simmer, stirring frequently.
Top with a whipped cream and a dusting of ground spices such as cinnamon, allspice and nutmeg.
Optional: Allow to cool and pour over vanilla ice cream.
Choco Mint Smoothie
Makes two servings
Chocolate chia pudding:
Sugar-free Vegan Marbles Banana Bread
Sugar-free Vegan Marbled Banana Bread is a great treat for you and your family. With only a touch of oil, this banana bread makes a great afternoon snack, or top it with a plant-based ice cream and fresh fruit for a delicious and easy dessert.
Prep 20 min. Cook 1 hour
Preheat the oven to 350-degrees and line an 8 x 4-inch loaf pan with parchment paper.
Put the dates, bananas, coconut oil, applesauce, and NuNaturals Vanilla Stevia Drops in a high-speed or regular blender and process until very smooth and thick.
In the bowl of a stand mixer (or in a big bowl if you're up to stirring it by hand), add flour, cinnamon, baking soda, powdered stevia and salt. Pulse at low speed a few times to combine.
Scrape the banana mixture into the flour mixture and slowly start the stand mixer. Mix until a thick batter forms, then mix in the nuts, if using. Scoop out about 2/3 of the batter and set it aside. Add the cocoa powder to the NuNaturals Cocoa Syrup to the remaining batter in the mixer and process until completely combined.
Now for the marble. You can either put all the vanilla batter into the pan and then add the chocolate batter - swirling deep with a knife or spoon - or you can alternate dollops of both batters and then swirl. Either way, swirl and then bake the cake for 55 to 60 minutes. Check if it’s done by sticking a toothpick into the center of the cake. If it comes out clean, it's done.
Let the cake rest in the pan for about 10 minutes before removing it (and the parchment) from the pan and letting it cool completely on a wire rack, or eat it while it’s still warm.
An Unrefined Vegan Creation.Products used in this recipe.
Chili Lime Popcorn Snack Mix
In recognition of National Popcorn Month we thought we would share a favorite popcorn snack recipe with our circle of friends. Enjoy!
Holidays like Cinco de Mayo whet the appetite for flavors south of the border. Mexican and Tex-Mex cuisines are typically knows for bold and blood-pumping ingredients. And while other cultures may use rice, potatoes or pasta as the base for meal making, Mexican cuisine is based in corn, or maize, and features a wide range of corn products (tamales, tortillas, tacos).
Maize is native to the Americas. It is a cereal grain that has been part of American culture for centuries. Maize varieties were grown throughout the pre-Columbian Americas, domesticated in Mesoamerica and eventually spread to the rest of the world after European contact with the Americas in the late 15th century and early 16th century.
Some of the oldest examples of maize, including a primitive type of pod-popcorn, were found in the Bat Caves of west central New Mexico and in the Tehuacan Valley of central Mexico. Pods at various sites were found to be some 4,000 to 7,000 years old.
In South America people valued their popcorn enough to be buried with it. Bowls or bags filled with popcorn were often found in burial grounds of ancient people of the coastal deserts of North Chile. The kernels were so well preserved they still popped even though they were 1,000 years old. Talk about shelf life!
Apart from food, sixteenth century Aztec Indians used popcorn as decoration for ceremonial headdresses, necklaces and ornamentation. Young women danced a “popcorn dance” and wore garlands of popcorn in their hair.
If you’re looking for an indigenous taste of the old, old “South” try this recipe for Chili Lime Popcorn. Popcorn pays homage to its birthplace with this simple recipe that combines a splash of lime juice with a dash of chili powder for a snack that shouts Viva Mexico!
1 quart popped popcorn
Preheat oven to 300° F. Spread popcorn on a baking sheet. Sprinkle yeast powder, lime juice, chili powder and salt over popcorn. Heat about 7 minutes and toss just before serving. Serve warm.
Sheet-Pan Ginger Wild Salmon and Broccoli over Jasmine Rice
Recipe credit: Amy Palanjian
Serve up healthy fats with this simple sheet-pan supper. It’s ready in about 20 minutes.
Boost it: Stir 1 cup light coconut milk into the prepared rice for a creamier texture and refreshing flavor—and to help you stay full and energized a little longer.
Ingredients: Serves: 4 people
1 cup dry jasmine rice
Cook rice according to package directions; set aside to cool.
Preheat oven to 400°. Line a rimmed baking sheet with foil, and form a small ridge in the center of the foil to form two sides. Pat salmon dry, and place onto one side of the foil.
In a small bowl, stir together honey, 2 tablespoons of the soy sauce, sesame oil, rice vinegar, garlic and ginger. Spoon sauce over salmon.
Toss broccoli with remaining 1 tablespoon soy sauce and the vegetable oil, and spread on the other side of the baking sheet. Bake for 12–15 minutes, or until salmon is opaque and flakes easily with a fork. (If vegetables are not finished, remove salmon and continue to cook vegetables or vice versa.) Serve salmon and broccoli over prepared rice. Spoon any remaining pan sauces over salmon and broccoli. Garnish with sesame seeds, Sriracha and/or green onions.
PER SERVING (¾ cup rice, 4 oz salmon and 1 cup broccoli): 463 cal, 13g fat (6g mono, 5g poly, 2g sat), 60mg chol, 536mg sodium, 53g carb (4g fiber, 10g sugars), 31g protein93mg chol, 346mg sodium, 41g carb (8g fiber, 13g sugars), 11g protein
Source: Delicious Living
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