Super Surprise Frittata by Tana Amen
Ingredients:
- 2 teaspoons coconut oil
- 2 scallions finely chopped
- 1/2 red bell pepper minced
- 2 garlic cloves minced
- 2 tomatoes diced
- 1 tablespoon fresh thyme chopped (or teaspoon dried)
- 1 tablespoon fresh marjoram chopped (or teaspoon dried)
- 8 ounces chicken breast cooked, diced or shredded, or cooked turkey, steak, meatloaf—any precooked meat will do
- salt and pepper to taste
- 1 cup baby spinach leaves
- 8 eggs organic, Omega-3, lightly beaten
- 1/2 avocado thinly sliced
Directions:
- Preheat oven to broil and set rack on lowest level.
- Heat oil in a medium skillet over medium-high heat. (Use a skillet that will fit in the oven and has an oven-safe handle.) Add scallions and red bell peppers, and cook for about 2 minutes.
- Add garlic, tomatoes, thyme, marjoram, and chicken (or other meat), and sea salt and pepper, if desired. Cook for about a...
Grilled Rosemary Lemon Chicken Kabobs
Here's a recipe from our friends at the Daniel Plan.
Tender pieces of grilled chicken with fresh flavors of rosemary and lemon make for a healthy and colorful dinner. Vary the vegetables according to your liking. Serve with brown rice and a tossed green salad.
Ingredients:
-
½ cup extra-virgin olive oil, plus extra for drizzling
-
¼ cup lemon juice
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2 tablespoons finely chopped fresh rosemary
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4 cloves garlic, finely chopped
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1 tablespoon Dijon mustard
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Kosher or sea salt
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Black pepper
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1½ pounds boneless, skinless chicken breast
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1−2 red bell peppers
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4 small zucchini
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1 small Japanese eggplant (optional)
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½ red onion (optional)
Instructions:
1. In a small bowl, whisk together oil, lemon juice, rosemary, garlic, and mustard. Add two good pinches of salt and a pinch of black pepper. Divide marinade into two portions, one as marinade for raw chicken and one to use as a sauce after grilling.
2. Cut chicken into large chunks, about...
Baked Everything Carrot Fries with Garlic Avocado Aioli from Dr. Hyman
Ingredients:
- 2 tablespoons avocado oil + 1 teaspoon, divided
- 1 tablespoon ground flaxseed
- 6 large carrots
- 3 tablespoons Everything but the Bagel Sesame Seasoning
- 1 bulb of garlic
- 1 tablespoon coconut milk
- Juice of 1 lemon
- 1 avocado
- ¼ teaspoon sea salt
Instructions:
- Preheat the oven to 425°F. Combine 2 tablespoons of avocado oil and ground flaxseed in a small bowl, stir well, and set aside for at least 5 minutes.
- Wash carrots and dry really well. Cut carrots into even-sized sticks, then add to a bowl with the flaxseed and avocado oil mixture and toss to coat. Add the Everything Seasoning and again toss until well coated.
- Cut the top off the bulb of garlic and drizzle with remaining 1 teaspoon of avocado oil, rubbing it all over and inside. Cover with parchment paper then completely wrap with tin foil.
- Spread carrot fries evenly on a baking sheet, so that they’re not touching. Place wrapped bulb of garlic on the side of the pan and bake for 12 minutes. Turn...
The Brain Doc's Birthday Cake by Tana Amen
- 1/2 cup almonds - sliced
- 3 eggs (whites & yolks separated)
- 1/2 cup coconut milk - unsweetened
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 2 1/2 cups almond flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup coconut oil (melted)
- a few drops Stevia - liquid toffee or vanilla flavor
- 2 13.5 oz cans coconut milk - unsweetened full fat (refrigerate overnight - you will use about 1 cup of the cream top for the recipe)
- 1 almond cake (see recipe above)
- 1 teaspoon vanilla extract or vanilla beans
- 1/8 teaspoon salt
- a few drops Stevia - vanilla flavor
- 1 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/4 cup water
- a few drops Stevia - berry...
Raw Shaved Brussels Salad w/ Maple Balsamic Dressing
Salted Caramel Smoothie
Ingredients
Directions
- Add all ingredients into your blending container.
- Blend for 1 minute or until the mixture has a smooth consistency.
- Enjoy and serve!
The Rise Salad
Serves 1
1/2 cup baby kale, regular chopped kale or spinach
1/2 avocado
1 cup chopped cucumber or shredded zucchini
1/4 cup chopped walnuts or pumpkin seeds
1/2 cup fresh berries
Optional: Add your favorite protein
Toss salad together and drizzle with your favorite dressing
Balsamic Vinaigrette
2/3 cup olive oil
1/3 cup balsamic vinaigrette
1 clove garlic, minced
1 teaspoon Dijon mustard
Pinch of salt
Directions
1. Combine all ingredients in a glass jar and shake well till thoroughly blended.
This recipe is a favorite of our Group Coaching Program at RISE from Chef Jenny, our nutritionist.
Chef Jenny's Favorite Pumpkin Recipes
Hey Pumpkin! ;) We're spicing things up over here at RISE and we wanted to share some of that spice with you! Below you'll find one of Chef Jenny's favorite fall pumpkin spice recipes. It's healthy, it's hearty, and it's definitely perfect for a fall harvest dinner!
Pumpkin Bisque
2 cups raw pumpkin or butternut squash
1 cup coconut milk
1 clove garlic
2 Tbsp chives
2 Tbsp raw agave nectar
1 tsp chili powder
1/2 tsp sea salt
Blend on high in a high powered blender for 30 seconds. Garnish with more chives and enjoy!
Pumpkin Pie Seasonal Smoothie
Pumpkin Spice Latte
Today we wanted to share a delicious, healthy pumpkin spice latte recipe!
Did you know that a 16oz pumpkin spice latte from Starbucks has 50 grams of sugar? A lot of coffee drinks tend to have hidden sugar in them that you wouldn't even realize!
Because of this, we wanted to create a recipe that you will love, but that will still satisfy your sweet tooth! Blend all the above ingredients and enjoy!
Cacao-Avocado Pudding
Avocado and chocolate? Yes! This is a nut-free preparation that yields a delicious pudding every time. This recipe is rich and creamy, with a nice soft chocolate flavor, and may be adapted by adding more cacao or nut milk to suit your own needs.
Ingredients
4 Haas avocados
1 cup coconut water
1/2 cup raw honey
1 cup raw cacao
1 teaspoon cinnamon
1 teaspoon sea salt
Directions
1. Begin by slicing the avocados length-wise and removing pit. Then scoop out flesh from skins.
2. Combine all ingredients in a blender, loading the liquids first, and blend on high for 30-45 seconds. Scrape out pudding and refrigerate. This recipe keeps for up to 4 days in the refrigerator and is best served chilled.
Makes 3-4 cups, depending on avocado size.
