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Delicious Thanksgiving Side Dishes by Chef Mareya

Maple Roasted Brussels Sprouts with Crisped Turkey Bacon

Ingredients:

  • 2-4 big handfuls of Brussels sprouts.
  • 2 tablespoons of olive oil
  • 1 package of nitrite-free turkey bacon
  • Himalayan Pink Salt and pepper to taste

Directions:

  1. Preheat oven to 400 degrees
  2. Slice each sprout in half.
  3. Spread all the sprouts out on a baking pan
  4. Toss with olive oil
  5. Shower with coarse salt and fresh cracked pepper
  6. Bake for 30 + minutes until fully roasted and soft in the middle. 
  7. While the sprouts are roasting, crisp your turkey bacon in the microwave between two paper towels, high heat for about 4 minutes.
  8. When the sprouts are done, toss with the bacon and serve.

 

Roasted Garlic Mashed Cauliflower

Ingredients:

  • 1 head of cauliflower, chopped into florets
  • 1/2 red onion, diced
  • 5 garlic cloves, chopped
  • 2 Tbsp fresh parsley
  • fresh chives, minced
  • Himalayan Pink Salt and pepper

Directions:

  1. Steam you cauliflower for about 6 minutes, until fork tender. Drain, and add them to your food processor.
  2. ...
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Mindful Minestrone Soup by Tana Amen

Ingredients:

  • 1/4 cup vegetable broth or 2 tablespoons coconut oil we prefer broth
  • 1 onion coarsely chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 zucchini sliced
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 1 15-ounce can stewed tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 cups kidney beans soaked, rinsed, and cooked (only use canned beans in a pinch)
  • Shirataki orzo-style noodles (optional)
  • 2 cups fresh spinach
  • 2 tablespoons fresh parsley
  • salt and pepper to taste

Directions:

  1. Heat 1/4 cup vegetable broth for sautéing, or coconut oil if desired. Stir in onion, celery, and carrot. Stir frequently for about 5 minutes.
  2. Add zucchini, thyme, and bay leaf, and cook for another 2 minutes.
  3. Stir in tomatoes and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in beans and pasta (if desired), and simmer for 10 minutes.
  4. Add...
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Maple Zucchini Crisp by Dr. Hyman

Ingredients:

Zucchini

  • 5 medium zucchini (6 cups), peeled and diced into ½-inch cubes
  • 1 lemon zested (about 1 tablespoon)
  • 2 lemons, juiced (about cup juice)
  • cup pure maple syrup
  • ¾ teaspoon ground cinnamon
  • ¼ cup blanched almond flour
  • 1 ½ tablespoons ground flaxseeds

Crisp Topping

  • ½ cup raw sliced almonds
  • 1 cup raw pecans, chopped
  • ½ cup raw walnuts, chopped
  • 1 tablespoon pure maple syrup
  • 1 ½ tablespoons coconut oil, melted
  • ¼ teaspoon sea salt

Optional garnish

  • ¾ cup canned coconut cream, chilled (solids only)

Directions:

1. Preheat the oven to 375°F.

2. In a medium saucepan, add the diced zucchini, lemon juice, zest, maple syrup, and cinnamon. Bring to a boil over medium heat and cook, stirring every 5 minutes until the zucchini has softened.

3. While the zucchini is cooking, make the crisp topping. Mix all ingredients in a medium bowl. Spread out on a parchment-lined baking sheet and bake for 10 minutes. Remove...

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Curry Cashew Chicken Lettuce Cups by Chef Mareya

Ingredients

  • 1 pound chicken breasts, poached and cubed
  • ½ cup diced celery
  • ½ cup diced cored Fuji, Gala, or Pink Lady apple
  • ¼ cup cashew pieces, toasted
  • ¼ cup currants

Dressing

  • 1 cup plain Greek yogurt
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon each sea salt and ground white pepper, plus more as needed
  • ½ teaspoon ground ginger
  • 12 whole butter lettuce leaves, for serving
  • 1 tablespoon raw hemp hearts (optional)

Directions:

  1. In a large bowl toss together the chicken, celery, apple, cashews, and currants.
  2. MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
  3. Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
  4. Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture. 

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Teriyaki Beef Stir Fry

Ingredients

  • ½ cup water
  • cup wheat-free tamari or soy sauce
  • 2 drops liquid stevia extract
  • ¼ cup fresh orange or pineapple juice
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, peeled and cut into thin strips
  • 1 pound flank steak, cut against the grain into thin strips
  • 2 teaspoons coconut oil
  • 4 cups broccoli florets
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh ginger
  • 1½ teaspoon cornstarch
  • 2 cups brown rice

Directions:

  1. In a small bowl, combine the water, soy sauce, stevia, juice, garlic, and ginger strips. Pour ½ cup of it into a plastic bag; add beef. Seal bag, and turn to coat the beef. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
  2. Remove steak from bag, and discard marinade. In a large nonstick skillet or wok, stir-fry beef in oil for 2−3 minutes or until no longer pink. Remove from pan but keep warm.
  3. Add broccoli, onion, and minced ginger to pan; stir-fry for 4 minutes or until vegetables are tender.
  4. Return beef...
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Turkey Beet Meatballs by Tana Amen

Ingredients:

  • 2 tablespoons avocado oil
  • 2 lbs dark ground turkey
  • 1/2 large red beet (about 1 cup finely grated)
  • 1 large sweet onion (about 1 cup finely grated)
  • 8 cloves garlic (minced)
  • 1 tablespoon ginger (peeled fresh)
  • 1/2 cup parsley (chopped)
  • 1 tablespoon turmeric
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Set oven to 375F (the convection roast setting will help create a browning of the outside of the meatball but isn’t necessary if you don’t have convection)
  2. Cut the half beet and sweet onion into large chunks.
  3. In a food processor, blend the beet, onion, and garlic, and ginger until a fine mealy consistency.
  4. In a medium to large bowl, mix the turkey meat, the beet mixture, chopped parsley, turmeric, smoked paprika, and coriander, salt and pepper.
  5. Line a...
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Coconut Peach Smoothie by Chef Jenny

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! 

 

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Party Favorite Chicken Wings by Tana Amen

Ingredients:

– 2 dozen free-range chicken wings (or mini drum sticks)

– 2 tablespoons ghee or coconut oil

Spice Blend Ingredients:

– 1 teaspoon onion powder

– 1 teaspoon garlic powder

– 1-2 teaspoons ancho or chipotle Chile powder (less for most kids)

– 2 tablespoons smoked paprika

– optional- 1/4 teaspoon cinnamon

– optional- 1/2-1 teaspoon sea salt

– optional- 1/2 teaspoon black pepper

Sauce Options: Try serving chicken wings with zesty aioli sauce, or homemade ranch dressing

Instructions:

1. Preheat oven to 375°F.

2. Blend spices together in small mixing bowl.

3. Place chicken wings in large mixing bowl and toss with spice blend. Be sure to cover all pieces with a light coat of the spice blend.

4. Place chicken in baking dish and bake for approximately 30 minutes.

5. Serve hot.

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Hearty and Delicious Vegetable Lentil Soup

Try this incredibly tasty and hearty lentil soup full of delicious plant-based protein from Chef Sally Cameron. Choose between Instant Pot or Stovetop as your preferred cooking method and garnish with your heart’s content - yum! And for more incredible recipes check out all the goodness from Chef Sally at A Foodcentric Life. 

Click here to view the recipe. 

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3 Delicious Fall Recipes

For this week's Monday Motivation we thought we would put together some of our favorite recipes from a few of our faculty members here at  Rise Together Today.

Dr. Mark Hymans Skillet Tofu with Broccoli and Peppers

This is a tasty and super-easy meal from Dr. Hyman's new cookbook Food the Cookbook that can be on the table in less than 20 minutes. You can easily use 1 pound of chicken or beef in place of the tofu as well as different vegetables depending on what’s available and in season.

Ingredients

2 teaspoons sesame oil
1 large red bell pepper, stemmed, seeded, and julienned
2 large broccoli heads (about 1 pound total), cut into small florets
1⁄2-inch piece fresh ginger, peeled and minced
1 pound non-GMO firm tofu, drained and crumbled
2 tablespoons wheat-free tamari
1 tablespoon rice wine vinegar
1⁄2 cup vegetable broth or filtered water
1 tablespoon arrowroot
2 tablespoons of filtered water
1 tablespoon white sesame seeds
1⁄4 cup loosely packed...

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