Lighten Up Recipes

Ingredients

• 6 cups of greens (kale, spinach, swiss chard, romaine, collards etc.) TIP: Baby greens are softer and more tender
• Approx. 6 - cups liquid (I like coconut water, but you can add water)
• Handful raw almonds (about 8-10)
• 2 apples, cored (not peeled) and chopped or 1 cup frozen chopped pineapple
• 2 lemons, peeled & quartered (in stead of one)
• 1 tsp. ginger, peeled and chopped
• 4 dates or 1 dropper of liquid stevia
• Crushed ice

Ingredients

• Lean Protein: ¼ cup vanilla flavored pea protein powder
• Vegetable: 1 cup fresh baby spinach leaves
• Plant-Based Fat: 1 ounce dark chocolate squares (70 percent or greater), chopped
• Seasoning Suggestion: 1 tablespoon fresh squeezed lime juice, ½ teaspoon fresh grated ginger
• Energy Accessory: 1 cup frozen cherries

Ingredients

• 1 tablespoon vegetable or canola oil
• 4 chicken breasts, bone in and skin on
• 1 teaspoon kosher salt
• 1 lemon cut in half
• 1/2 cup pitted black olives
• 1/2 cup cherry tomatoes
• handful of thyme (about 8-10 stems)

Ingredients for Salmon

• Two pieces of fresh salmon
• Olive oil
• Salmon rub
• 2 lemons

Ingredients Chipotle Corn

• Use a bag of frozen corn , cook it on stove per instructions
• Add 2 limes ( maybe more depending on taste)
• Salt to taste
• Chipotle mayo , about 3 table spoons
• 1 tablespoon butter
• Chipotle hot sauce to taste
• Sprinkle pepper on top

Ingredients

• Lean Protein: 3 ounces cooked or canned wild salmon, cut into 3 pieces
• Vegetable: ½ cup quartered grape tomatoes (about 16), ¼ cup each minced yellow bell pepper and white onion, 3 large outer romaine leaves
• Plant-Based Fat: ¼ of a ripe avocado, diced
• Seasoning Suggestion: 1 teaspoon minced garlic, 1/16 teaspoon cayenne pepper, 1 tablespoon minced fresh cilantro, 1 teaspoon minced fresh jalapeno, 2 tablespoons fresh squeezed lime juice
• Energy Accessory: 1/2 cup cooked black beans

• 2 cups brussels sprouts shaved thinly on a mandoline or sharp knife
• 1/2 cup red grapes halved
• 1 cup shaved Pecorino
• 1/8 cup thinly sliced red onion
• 1/2 cup picked parsley
• 1-2 Tbsp Sherry Vinegar
• 6-8 Tbsp Olive oil
• Salt & Pepper to taste

Ingredients for Whole Wheat Pita

• 1 cup warm water
• 2 teaspoons active dry or instant yeast
• 1 cup whole wheat flour
• 1-1 ½ cup all purpose flour
• 2 teaspoons salt
• 2 tablespoon olive oil
• optional: 2 TB sesame seeds

Ingredients for Dukkah

• ½ cup hazelnuts
• 2 TB. Coriander seed
• 1 TB Cumin seed
• 2 TB Sesame seed (I used ½ black and ½ white)
• ½ tsp sea salt
• Freshly ground pepper

Ingredients

• Masa
• 4 cups masa powder
• 2 to 3 cups of warm water
• 1/4 cup melted butter
• 2 tbsp salt

Ingredients for Stuffing

• 2 cup canned black beans
• 1/2 cup chopped onion
• 1/4 chopped garlic
• 1/4 butter
• Salt

Ingredients

• 6oz smoked salmon
• 4oz poached salmon
• 3/4 cup crème Fraiche (well chilled)
• 1 ounce Extra Virgin Olive Oil
• 1 Bu. Chervil (picked leaves only, fine chopped, 1 heaping Tbsp. total)
• 1 bu. Chives (fine sliced, 1 heaping Tbsp. total)
• 1 lemon (juiced and zested)
• ½ Small Red Onion (half fine diced/half sliced thin and soaked in ice water)
• Salt and Pepper to Taste (about a pinch of each)
• 1 ounce Salmon Roe optional for Garnish

Ingredients

• 8 chicken thighs, skin on half
• 7 cloves garlic
• 1 tbsp (18 g) sea salt
• 1 tsp (2 g) whole coriander seeds
• 1 tsp (2.5 g) dried cumin
• ½ tsp freshly ground black pepper
• 2 navel oranges, cut into wedges
• ¼ cup (60 ml) canola or vegetable oil
• 1 bay leaf
• 1 tbsp (8 g) grated fresh ginger
• 4 whole cloves
• ½ cup (120 ml) dry white wine
• 1 tbsp (15 ml) low-sodium soy sauce
• Few sprigs cilantro, for garnish

Ingredients for Pakora

• 1 cup Chickpea Flour
• 1/2 Cup Rice Flour
• 1 Tsp Red Chili Powder
• 1 Tsp Cumin
• 1 Tsp Turmeric
• 1 Tsp Salt
• 1 Tsp Sugar
• 1 Large Cauliflower (cut up into bite sized florets)
• Chopped Cilantro leaf for garnish
• Lemon wedges for garnish
• Enough Water to make a smooth pancake thickness batter
• Vegetable oil to deep fry

Ingredients for the Chutney

• 2 Bunches of Cilantro Leaf (I use both leaves and stalks)
• 1 Bunch of Mint Leaf (leaves removed from stalks)
• 2 Cups Whole Milk Yogurt
• 2 Lemons or limes (Juice and Zest)
• 3 Serrano Chili
• 2 Cloves of Garlic
• 2 Inches of Fresh Ginger
• 1 Tsp Salt
• 1 Tsp Sugar

Ingredients

• 2 English Cucumbers
• 2 cups diced baby cherry tomatoes
• ½ cup basil leaves
• 3 tbsps pesto
• ½ cup burrata cheese
• 2 tbsps olive oil
• 3 cloves crushed garlic
• Salt and pepper

Ingredients for Salad

• 1 each of Baby Iceberg Wedge
• ¼ cup Blue Cheese Dressing
• ¼ cup Red Wine Vinaigrette
• 3 each of Early Girl Tomatoes, quartered
• ¼ cup Pancetta Batons
• 1 T Dried Cranberries
• 4 leaves of Basil, torn with hands
• ¼ cup Arugula
• 1 T Breadcrumbs
• 1/8 cup Pickled Shallots
• As needed, Parmesan Reggiano microplaned

Ingredients for Blue Cheese Dressing

• 1 cup of buttermilks
• ½ cup of sour cream
• ½ cup of mayonnaise
• 1 lemon, microplaned
• 3 T minced shallots
• 1 tsp of garlic powder
• ½ lb of roquerfort blue cheese, crumbled
• 1 T apple cider vinegar
• 1 T lemon juice
• ½ T salt
• black pepper to taste
• Combine everything in a bowl and whisk to combine

Ingredients for Red Wine Vinaigrette

• 1 cup of red wine vinegar
• 1 cup of olive oil
• 2 cups of grapeseed oil
• ¼ cup of water
• 2 T sugar
• salt, to taste
• black pepper, to taste
• Combine vinegar, sugar, salt, water in a bowl and whisk to combine Then drizzle oils in as yiou whisk into vinegar

Ingredients for Pickled Shallots

• 1 cup Shallots, shaved
• 1 cup of rice wine vinegar
• 1 cup of water
• ½ cup of sugar
• 1 tsp of salt
• Combine vinegar, water, sugar,salt in a pot and bring to a boil
• Pour over shaved shallots
• Let sit overnight before you use

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or white wine vinegar
• Pinch of granulated sugar
• 1 teaspoon sesame oil
• 2 tablespoons neutral oil, such as organic canola
• Red pepper flakes (optional)
• Broccoli stalks from 1 bunch of broccoli, peeled, trimmed, and shredded or cut into matchsticks
• 2 carrots, shredded or cut into matchsticks
• 2 tablespoons minced fresh cilantro (optional)
• 2 tablespoons sesame seeds

Ingredients for The Quick Classic Guacamole

• 2 ripe avocados
• 1/2 cup seeded, chopped fresh tomato (from about 1 small to medium-size tomato)
• 1/4 cup finely chopped red onion (from about 1/2 small onion)
• 1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped and seeded fresh jalapeño pepper, plus more to taste (optional)
• 1 teaspoon salt, plus more to taste

Ingredients for The Tropical Guacamole

• 1 ripe avocados
• 1/2 cup chopped fresh pineapple, mango, or a combination
• 1/4 cup finely chopped red onion (from about 1/2 small onion)
• 1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon finely chopped and seeded fresh jalapeño pepper, plus more to taste (optional)
• 1 teaspoon salt, plus more to taste

The Smoky Guacamole

• 1/2 cup seeded, chopped fresh tomato (from about 1 small to medium-size tomato)
• 1/4 cup finely chopped red onion (from about 1/2 small onion)
• 2 tablespoons freshly squeezed lime juice (from about 1 juicy lime)
• 1 tablespoon finely chopped and seeded fresh jalapeño pepper, plus more to taste (optional)
• 1 teaspoon salt, plus more to taste 1/4 teaspoon ground chipotle powder 1/4 cup grated sharp Cheddar cheese

Ingredients for Green Harissa (1 Cup)

• 8 tablespoons olive oil
• 4 garlic cloves, chopped
• 2 shallots, chopped
• 2 bird’s eye chiles, minced
• 3 Anaheim chiles, seeds and ribs removed, chopped medium
• 1 teaspoon chopped thyme
• Coarse kosher salt
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon cumin seeds
• Juice of 1 lime

Ingredients for Chicken

• 1 (3 1/2-pound) chicken
• Coarse kosher salt and freshly ground black pepper
• 1 cup fresh lemon juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon chopped rosemary needles

Ingredients for Eggplant

• 2 medium Japanese (long/lighter purple) eggplants (about 1 1/4 pounds)
• 4 garlic cloves, unpeeled
• 1 jalapeño chile
• 2 packed cups baby spinach
• Coarse kosher salt and freshly ground black pepper

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Ingredients

• 2 frozen bananas, chopped. (Make sure to chop them before freezing, freeze for at least 2 hours)
• 1 cup of frozen blueberries
• 2 vanilla beans, split lengthwise (Be sure to scrape down the sides of the blender to make sure all the ingredients fully blend in for ultimate creaminess)

Ingredients

• 2 cups basmati rice
• 1 pound shrimp, shelled and de-veined
• 1 teaspoon salt
• 1/2 teaspoon ground tumeric
• 1/4 bunch cilantro
• 2 serrano chilis
• 1 1 inch piece of ginger
• 4 large cloves of garlic
• 4 tablespoons oil
• 1 large yellow onion
• 1  teaspoon whole black peppercorns
• 1 cinnamon stick, 1 1/2 inches
• 1/4 stick of butter
• 1/2 teaspoon whole cloves
• 10 - 12  whole green cardamom pods
• 2  bay leaves
• 3 cups water
• 2  sprigs mint
• Salt to taste

Ingredients

• 2 tbsp rice vinegar
• 4 tsp Bertolli Classico Olive Oil
• 1 1⁄2 tsp honey
• 1 tbsp grated ginger
• 1 tsp Yuzu Juice
• Julienne 5 celery stalks
• 4-inch piece daikon
• 1 tsp salt
• 2 jalapenos
• 3 carrots
• 2 radish
• 1 lb cooked lobster