Ingredients:

• 1/2 cup organic raspberries frozen
• 1/2 cup organic blackberries frozen
• 16-20 ounces iced green tea (prepare in advance)
• 1 handful of ice
• 2 cups baby spinach
• 2 kale leaves torn from stem
• 2 scoops vanilla- or chocolate-flavored protein powder (pea protein, sweetened with stevia)*
• 2 droppers full of liquid stevia I prefer berry or chocolate flavor
• 2 tablespoons avocado about ¼ avocado
• 1 scoop freeze-dried greens (optional and recommended)
• 1 tablespoon flax, hemp or chia seeds (optional and recommended)
• 1 tablespoon fiber inulin or glucomannan (optional and recommended)
• 1 teaspoon Maca powder (optional for the adventurous)
• 1 teaspoon pomegranate powder (optional for the adventurous)
• 1 teaspoon acai powder (optional for the adventurous)
• 1 teaspoon camu camu powder (optional for the adventurous)
• 1 teaspoon bee pollen (optional for the adventurous)
• 1 tablespoon aloe gel (optional for the adventurous) 

Directions:

1. Add all ingredients to blender bowl (pr...

Ingredients

• 1 cup frozen peaches
• 1 banana
• 1/2 cup water
• 2 tbsp protein powder
• 1 tbsp coconut butter
• 1 tsp cinnamon powder

Directions

1. Add all ingredients into your blending container.
2. Blend ingredients for 45 seconds.
3. Enjoy and serve! 

Ingredients:

• ½ pound boneless, skinless chicken breasts, cut into 1-inch strips
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 jalapeno, seeded and minced
• 3 tablespoons wheat-free tamari or soy sauce
• ½ cup low-sodium chicken or vegetable broth, plus a few tablespoons extra
• 3 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon coconut oil
• 2 cups small broccoli florets
• 1 cup corn
• ½ cup sliced water chestnuts, sliced
• ½ cup shredded carrots
• ½ cup bean sprouts
• ½ cup mushrooms, quartered
• 3 scallions, sliced diagonally
• 1 teaspoon sesame seeds
• 2 cups cooked brown rice

   

Directions:

1. In a medium bowl, mix the chicken strips, garlic, ginger, jalapeno, and 1 tablespoon of the soy sauce. Set aside.

2. In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container, and shake well. Set aside.

3. In a large sauté pan or wok, heat the coconut oil over high heat. Stir-fry chicken until tender a...

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

• 2 tablespoons finely chopped fresh rosemary

• 4 cloves garlic, finely chopped

• 1 tablespoon Dijon mustard

• Kosher or sea salt

• Black pepper

• 1½ pounds boneless, skinless chicken breast

• 1−2 red bell peppers

• 4 small zucchini

• 1 small Japanese eggplant (optional)

• 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...

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:

1. 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.
2. 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.
3. 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.
4. 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 each ca
...

Ingredients

• Add all ingredients into your blending container.
• Blend for 1 minute or until the mixture has a smooth consistency.
• Enjoy and serve!

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.