Chocolate Greek Yogurt Pudding

Ingredients:

  • 1 cup of 2% Plain Greek Yogurt
  • 1/2 scoop of Essential Chocolate
  • 1 Tablespoon unsweetened vanilla almond milk
  • 2 packets of Truvia or Stevia

Directions:

Place Greek yogurt in bowl, add Truvia and almond milk, then stir until smooth. Add Essential Chocolate and stir until well mixed.

Arize Hot Chocolate

Ingredients:

  •  1/2 scoop of Essential Chocolate
  • 1 cup of unsweetened cashew milk
  • 0 to 6oz of water for desired thickness
  • 1-2 packets of Truvia as needed

Directions:

Mix all ingredients in a microwavable container with a hand blender or milk frothing tool. Microwave to desired temperature.

Mexican Hot Chocolate

Ingredients:

  • 1/2 scoop of Essential Chocolate
  • 1 cup of unsweetened cashew milk
  • Up to 6oz of water for desired thickness
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of vanilla extract
  • Dash of ground nutmeg
  • Pinch of ground cayenne pepper
  • 1-2 packets of Truvia as needed

Directions:
Place all ingredients in your blender or Vitamix and blend on medium setting for 30 seconds. When using ice, blend on high setting for 30 seconds.

Almond Joy Shake

Ingredients:

  • 1 scoop of Essential Chocolate
  • 12 oz of unsweetened coconut milk
  • 8 oz. of water
  • 2-6 drops of almond extract

Directions:
Place all ingredients in your blender or Vitamix and blend on medium setting for 30 seconds. When using ice, blend on high setting for 30 seconds.

Football Fiesta

It’s about that time of year…Super Bowl Madness! We have some great, healthy recipes for your Super Bowl Buffet.

Check out all of our recipes for healthy, easy to prepare meals.

Spicy Chicken “Wings”

This recipe is a crowd favorite every time I make it.

Ingredients:

  • Approximately 1 -2 pounds skinless chicken breast
  • 1/3 cup organic coconut spread (brand – Earth Balance) or olive oil spray
  • ½ cup Frank’s Red Hot, Tapitio, Cholula or Louisiana Hot Sauce (you can use other brands – just check the ingredients for no sugar or fructose etc)

Preparations:

  • Heat oven to 500 degrees – a chef’s trick is to put the pan in there while preheating!
  • Melt the organic coconut spread (doesn’t take long) and then add hot sauce of choice
  • Set aside half the sauce for after the sliced chicken breasts are cooked
  • Toss the other half of sauce over the raw chicken and then pop on the hot sheet pan

Cooking:

  • Cook for approx. 20 minutes (depending on the thickness of your slices)
  • Drizzle the remaining sauce over the chicken breast slices and ENJOY!

Strawberry-Blueberry Relish

Fresh, sweet berries, cilantro and jalapeno make this a flavorful topping for grilled fish.

Ingredients

  • 1/4 c. red wine vinegar
  • 1 Tbsp minced fresh ginger (optional)
  • 1 tsp lime zest
  • 1/4 tsp sea salt
  • 1 packet Truvia
  • 1 small jalapeno, seeded and minced
  • 1 Tbsp fresh lime juice
  • 1 c. fresh strawberries, chopped
  • 1/2 c. fresh blueberries
  • 1.2 c. cucumber, diced (optional)
  • 1-2 Tbsp minced red onion
  • 2 Tbsp fresh cilantro, chopped

For salsa, mixed all ingredients together and serve with your favorite grilled fish or even try it with grilled chicken.

For relish, bring to a boil first 4 ingredients and then simmer on low for 3 minutes. Let stand for 30 minutes. Sitr in Truvia and lime juice. Pour over fruit mixture and stir to coat.

Napa Chicken Salad

SERVING SIZE
4-6 portions

INGREDIENTS

  • 1 lb chicken breast
  • 6 stalks celery, chopped
  • 1 granny smith apples, chopped
  • 1 orange, peeled and chopped (or 2 tangerines)
  • 1 small white or red onion, diced
  • 5 T plain, nonfat Greek yogurt
  • 1 T olive oil
  • 1 T lemon juice
  • ¼ t garlic powder
  • 1 packet Stevia or Truvia
  • Sea salt and ground pepper to taste

DIRECTIONS

For the chicken:

  • Bring a pot of water to a roaring boil
  • Once boiling, add raw, whole chicken breasts to water
  • Boil for 10 minutes or until thoroughly cooked
  • Once cooked, pull from heat and allow to cool down
  • Once cooled, shred the chicken using a fork into bite size pieces
  • Set aside

For the veggies and fruit:

  • Wash all fruits and veggies
  • Dice all and combine in a large mixing bowl
  • Set aside

For the marinade:

  • Whisk together the Greek yogurt, olive oil, lemon juice, Stevia (or Truvia), garlic powder, salt, and pepper
  • Lastly, combine and toss together the shredded chicken, the diced veggies, and the marinade in the large mixing bowl

Serve over a bed of fresh greens (spinach, kale, Swiss chard, etc.) or with another side of vegetables. Keep refrigerated for up to 4 days

Eggs with Sauteed Onion, Garlic, and Super Greens

Ingredients

  • 1/4 tablespoon olive oil for cooking
  • 1 yellow sweet onion, chunked (about 1 cup chopped onion)
  • 1 1/2 cups super greens (any combination of kale, spinach, and/or chard), chopped
  • 1 clove garlic, minced
  • 2 whole eggs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • Sprinkle of crushed red pepper, if desired
  • Olive oil cooking spray

Directions

  • In medium saute pan, heat the olive oil at medium heat.
  • In an additional small saute pan, set it on medium heat.
  • Once the oil in the medium pan is hot, add the onions, garlic, and 1/2 of the salt and 1/2 of the pepper. Tip: Splash some drops of water on the oil, if it crackles, it’s hot enough.
  • While cooking the onion mix, spray the small pan with cooking spray; cook the 2 eggs as preferred adding the remaining salt, pepper, and red pepper, if desired.
  • Suggested methods: scrambled, over easy, fried, etc.
  • Stir onion mix occasionally until onions become translucent.
  • Once translucent, add greens and reduce heat to low.
  • Cook until greens are slightly wilted.
  • Serve with the eggs and serve warm

Cauliflower Crust Pizza

Cauliflower pizza crust is one hot recipe right now! So, we checked out some ways to make it perfect for you…as you journey through our program.

Crust Ingredients:

  • 2 cups grated cauliflower (approx. 1/2 head)
  • 1/4 cup Greek yogurt
  • 1 egg
  • Seasoning of choice (red pepper, basil, thyme, oregano, black pepper, etc.)
  • Dash of sea salt

Toppings:

  • sugar-free, low sodium marinara
  • spinach, asparagus, tomatoes, zucchini, fresh basil, onion, cucumber, jalapeno, bell pepper

Directions:

  • Preheat oven to 400 degrees.
  • Pulse the cauliflower florets in food processor until nicely grated.
  • Measure 2 cups of grated cauliflower into a clean, thin dish towel and squeeze out all the moisture.
  • Place dry cauliflower into a bowl and add yogurt, egg and spices.
  • Mix until evenly combined.
  • Place the cauliflower mixture onto a baking sheet or stone lined with parchment paper and pat out until about 3/4″ thick.
  • Bake the cauliflower crust until lightly browned and firm enough to hold its shape. (approx. 30 minutes)
  • Remove the crust from the oven and top with marinara sauce and your choice of veggies.
  • Put the pizza back into the oven for another 5-10 minutes or until the vegetables are heated through.