Creamy Antioxidant Smoothie

 

Servings: 1                 Time: 10 minutes

Ingredients

½ an avocado

½ cup of blueberries

½ cup of strawberries

1 cup of unsweetened almond milk

1 tbsp almond butter

1 tbsp of collagen powder (I used Great Lakes!) 

1 tsp. Vanilla extract

½ tsp. Cinnamon

Pinch of cardamon

Method – Place all ingredients in a high speed blender and blend until creamy and smooth! 

*top with chia seeds, hemp seeds, berries, almond butter, or whatever you prefer! 

Roasted Veggie and Quinoa Bowl 

 

Servings: 2                 Time: 40 minutes

Ingredients

1 large sweet potato, chopped into 1/2-inch pieces

2 cups cauliflower florets

2 cups of arugula

1 cup quinoa, rinsed

1 Avocado

1-2 tablespoons coconut oil

Salt and black pepper to taste

Turmeric powder and cinnamon to taste

For the dressing

2 tbsp extra virgin olive oil

2 tbsp tahini

1 tsp. Lemon jiuce

1 tbsp water

1 garlic minced

Salt and pepper to taste  

 

Method 

  1. Preheat your oven to 400 degrees F. Place the veggies on two baking sheets or one large baking sheet and drizzle coconut oil on them. Toss to make sure they are evenly coated. Season the cauliflower with salt, pepper, and turmeric powder to taste, and the sweet potatoes with salt, pepper, and cinnamon to taste. Make sure veggies are spread out a bit so they roast and not steam. Place in the oven and roast for 15 minutes; remove them from oven and toss them to ensure they cook evenly. Place them back in the oven and roast for 15-20 more minutes, until tender and slightly crisp.

2. While the veggies are roasting you can cook the quinoa. Bring two cups of water to a boil in a small or medium saucepan and add rinsed quinoa. Reduce the heat to medium low and cover almost completely with a lid. Let it cook for ten minutes, then cover completely and cook on low for 5 more minutes. Remove from heat and let stand for 5 minutes, covered. Once cooked remove the lid and fluff the quinoa with a fork.

3. To make the dressing, whisk together the tahini, minced garlic, lemon juice, and water in a bowl. Season with salt and pepper to taste. If dressing is too thick add a bit more water to run it down

4. To make the bowls add the arugula as your base, then add roasted veggies, sliced avocado, quinoa, and drizzle as much dressing as you like!

5. Enjoy! Double the recipe for meal prep or use any other veggies you’d like such as broccoli or Brussels sprouts.

 

One Pan Meal Salmon and Roasted Veggies 

 

Servings: 2                 Time: 30 minutes

Ingredients

1 large sweet potato, chopped into 1/2-inch pieces

1 bunch of asparagus

1 medium sized salmon filet

2 tsp. coconut oil

Salt, pepper, and paprika to taste

1 lemon

Method 

1. Preheat your oven to 400 degrees F. Peel and chop sweet potatoes to 1/2 inch pieces and place on a baking sheet. Drizzle coconut oil on them, and toss to make sure they are evenly coated; season with salt, pepper, and paprika to taste.

2. Rinse asparagus and break off the ends by holding the base end and breaking it wherever it snaps. Place the veggies on baking sheet and drizzle coconut oil, and season with salt and pepper to taste.

3. Finally add the salmon skin side down, season with salt and pepper, and top with lemon slices. Cook all ingredients for 30 minutes or until fish is flaky and the veggies are tender.

4. Enjoy!