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Gut Support Smoothie by Dr. Hyman

Ingredients:

  •  1 scoop Farmacy Super Simple Grassfed Vanilla Protein (or any no-sugar-added vanilla protein powder)
  • ½ cup ice cubes
  • 1 cup flaxseed milk or any other nut milk, unsweetened
  • ¼ cup plain Greek yogurt or plain coconut yogurt
  • ¼ cup blueberries (fresh or frozen)
  • 1 cup packed spinach
  • ½ cup broccoli sprouts
  • cup chopped jicama
  • ½ large lemon, with pulp, skin removed
  • 1 teaspoon chia seeds

Directions:

1. Add all of the smoothie base ingredients into a blender and purée until smooth.

2. To serve, pour the smoothie into a cup, add any desired garnish, and enjoy!

 

To learn more about Dr. Mark Hyman click here.

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Baked Apples with Cinnamon Oatmeal Crumble

Ingredients:

  • 4 organic apples (Pink Lady, Fuji, and Granny Smith are all great options)
  • 1/4 cup coconut oil
  • 1/2 cup rolled oats
  • 1/2 cup finely chopped walnuts or pecans
  • 1 tsp stevia, monk fruit extract, or other low-sugar sweetener (to taste)
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt

 

Directions

  1. Preheat oven to 350F.
  2. Peel and core each apple, making a large well in the center, and arrange prepared apples in a glass baking dish. (You may need to remove a thin slice of apple from the bottom of each one to help it stand upright in the dish.)
  3. In a medium mixing bowl, stir together the oats, chopped nuts, sweetener, spices, and salt; cut in the coconut oil until evenly combined.
  4. Spoon 1/4 of the oat crumble mixture into each apple, topping the apples with any extra.
  5. Bake in the preheated oven until apples are tender and filling is toasted and bubbling, about 30 minutes.
  6. Allow to...
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Crowd-Pleasing Cioppino

 

Ingredients:

  • 2 tablespoons coconut oil
  • 1 onion chopped
  • 1 celery stalk chopped
  • 3 tablespoons shallots chopped
  • 1 pinch saffron
  • 1 teaspoon paprika
  • 1 bay leaf
  • 5 garlic cloves minced
  • 2 1/2 cups fresh diced tomatoes or 16-ounce can diced tomatoes with juice in a pinch (for 8 servings)
  • 1 16-ounce can tomato sauce
  • 3 cups vegetable broth
  • 1 pound white firm fish (sea bass, halibut, cod), cubed
  • 1 pound large shrimp uncooked, peeled, and deveined
  • 1 pound clams or mussels
  • 1/2 pound bay scallops
  • salt and pepper to taste
  • 3 tablespoons fresh parsley chopped

 

Directions:

  1. In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
  2. Add garlic, and cook for 1 more minute.
  3. Add tomatoes, tomato sauce, and vegetable broth....
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Air Fryer Asian Glazed Chicken Thighs

Ingredients:

  • 8 boneless, skinless chicken thighs, fat trimmed, 32 oz total
  • 1/4 cup low sodium soy sauce
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 3 cloves garlic, crushed
  • 1 teaspoon Sriracha hot sauce
  • 1 teaspoon fresh grated ginger
  • 1 scallion, green only sliced for garnish

 

Instructions:

  1. In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
  2. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
  3. Reserve the remaining sauce for later.
  4. Preheat the air fryer to 400F.
  5. Remove the chicken from the marinade and transfer to the air fryer basket.
  6. Cook in batches 14 minutes, turning halfway until cooked through in the center.
  7. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and...
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Salmon Poke Bowl

Ingredients:

  • 4 ounces kelp noodles
  • 1 tablespoon dry wakame seaweed
  • 1 tablespoon avocado mayonnaise
  • 1 teaspoon hot sauce, unsweetened
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds, divided
  • 4 ounces sushi-grade salmon, skinless
  • 2 Persian cucumbers, sliced into thin rounds
  • ¼ large avocado, thinly sliced
  • 1 teaspoon low-sodium tamari
  • Pickled ginger, unsweetened (optional)

 

Directions:

1. In a large bowl, add the kelp noodles along with enough room temperature filtered water to cover the noodles. Repeat in a separate bowl with the seaweed and allow each to soak for at least 10 minutes while preparing the remaining components.

2. Mix the avocado mayonnaise, hot sauce, sesame oil, and half of the sesame seeds into a large bowl. If you’d prefer to avoid totally raw salmon, sear each side for a couple minutes over medium-high heat before continuing to the next step

3. Cut the salmon into bite-sized pieces and stir together with the spicy mayonnaise....

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Chipotle Stuffed Peppers

Ingredients:

  • 1 cup cashews
  • 1 tomato
  • 1 Tbsp chipotle powder
  • 1 tsp chili powder
  • ¼ cup lemon juice
  • 1 tsp tamari
Filling Ingredients
  • 2 cups mushrooms, chopped
  • ½ cup green onions, chopped
  • 1 cup shredded carrots
  • 1 cup shredded zucchini
Final Entree:
  • 2 red bell peppers, sliced and deseeded

 

Directions:

  1. Blend all sauce ingredients on high. 
  2. Toss together the sauce and the filling ingredients.
  3. Fill the pepper halves with ¼ each of the filling.
  4. For cooking, you have 3 options:
    #1 - Place them in the dehydrator at 118°F for 4 hours.
    #2 - BBQ on medium heat for 8-10 minutes until vegetables are soft.
    #3 - Bake at 350°F for 20 minutes.
     

 

Check out other recipes by Chef Jenny Ross here.

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Garden Pesto Chicken Pasta

Ingredients:

Noodles & Veggies

  • 2 tablespoons avocado oil
  • 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
  • 1 cup white onion, finely diced
  • 1 ½ cups cooking liquid such as bone broth or water
  • 1 cup canned coconut milk
  • 1 bunch asparagus, sliced into ¼-inch rounds
  • 4 large zucchini, spiralized into noodles or ribboned with a peeler
  • chili pepper, thinly sliced (optional - I used a fresno chili)
  • 6 ounces buckwheat soba noodles

Pesto

  • 3 ounces basil leaves
  • 5 garlic cloves
  • ¼ cup nuts, such as almonds or walnuts
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup nutritional yeast
  • ¼ cup olive oil

Optional Garnish

  • Sprinkle of sliced raw almonds

 

Directions:

1. Place a large pan over medium heat and warm the avocado oil. Pat the chicken thighs dry with a paper towel. Once the oil is hot, add the chicken thighs and brown on all sides for about 10 minutes.

2. Add the diced onion to the chicken and...

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Mango Gazpacho

healthy recipes rise soup May 17, 2023

Ingredients:

  • 1 cup diced cucumber peeled
  • 2 diced tomato
  • 1/2 cup mango
  • 1/2 cup diced red bell pepper
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 1 pinch sea salt
  • 2 tbsp olive oil

Directions:

  1. Add all the ingredients, except for the olive oil, into the blending container and secure the lid.
  2. Blend on high for 2 minutes.
  3. Add the olive oil while your ingredients are blending for another 20 seconds. Enjoy and serve!

 

This recipe is by Chef Jenny Ross. For more of her recipes click here.

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Baked Zucchini Fries

Ingredients:

  • 4-6 medium zucchinis
  • ½ cup ground almond flour (I like to pull whole almonds in the food processor and pulse a few times until you get a ground, but not too fine, consistency)
  • ½ cup grated parmesan cheese
  • 1 tsp. garlic powder
  • 1 tsp. italian seasoning
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • 1/4 cup Almond Milk, Unsweetened
  • ½ cup plain nonfat Greek yogurt
  • 1 tsp. dried mint
  • Cooking Spray

Instructions:

  1. Preheat oven to 425º F. Spray a baking sheet with cooking spray or use parchment paper to cover the entire baking sheet.
  2. Cut the ends off of the zucchini and slice into quarters lengthwise.
  3. In a medium bowl, combine the almond flour, parmesan, garlic powder, italian seasoning, salt, and pepper. Mix together.
  4. In a separate bowl or pie dish, place the cut zucchini sticks into the almond milk and coat lightly all around. Then transfer all coated zucchini sticks into the medium bowl with your dry ingredients and mix together until all sticks...
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Chicken Salad Jars

Ingredients

  • 2 Meyer lemons, zested and juiced
  • 1 cup + 2 tsp extra-virgin olive oil, divided
  • ½ cup white wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 orange, juiced
  • ½ cup fresh basil leaves
  • 1 tsp sea salt, divided
  • 1/2 tsp ground pepper, divided
  • 1 lb. boneless, skinless, pasture-raised chicken breast
  • 1 tsp fresh Italian flat-leaf parsley
  • 1 long hot-house cucumber, cut into chunks
  • 1 pint cherry tomatoes, halved
  • 1 cup chickpeas, drained
  • 1 avocado, cut into chunks
  • 1 can hearts of palm, drained and sliced
  • ¼ cup pumpkin seeds (pepitas)
  • 4 cups Green Leaf lettuce, chopped
  • 4 32-oz mason jars

Directions

  1. Mix lemon juice, 1 cup olive oil, vinegar, mustard, garlic, orange juice, basil, 1/2 tsp salt, and 1/4 tsp pepper in a blender on high speed to make the salad dressing. Set aside.
  2. In a bowl, add chicken, remaining salt and pepper, parsley, 2 tsp olive oil, and 1 tbsp lemon zest and massage with hands to coat the chicken.
  3. Heat grill to 350 degrees....
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