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crunchy kale and chickpea salad
Recipes

Roasted Chickpea, kale & avocado salad

by grace ashi
written by grace ashi
crunchy kale and chickpea salad

Roasted chickpea kale with avocado salad recipe

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Nutrition facts: 431 calories 22grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 Cups of Kale
  • 1 Carrot
  • 1/2 Avocado
  • 1/2 Cup of Chickpeas
  • Dressing:
  • 1 Tbsp of Tahini
  • 1 Tbsp of Lemon Juice

Instructions

  1. Preheat the oven to 350F/175C.
  2. Drain and rinse the chickpeas. Dry them with a paper towel and spread them evenly on a baking tray. Bake for 45 minutes.
  3. Meanwhile prepare the vegetables by rinsing and chopping up the kale, peeling and shredding the carrots and cutting the avocado into small cubes. Set the vegetables aside.
  4. Combine all the dressing ingredients into a bowl and whisk together until it forms a smooth consistency.
  5. Place all of the vegetables to a bowl with the baked chickpeas and then drizzle the dressing on top.

Notes

NUTRITIONAL VALUE Fat: 22 g Carbs: 40 g Protein: 16 g Total Calories: 431 Calories

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banana pancakes
Recipes

Healthy Banana pancakes recipe from scratch

by grace ashi
written by grace ashi

How do you make healthy banana pancakes from scratch?

banana pancakes

Clean Banana pancakes recipe

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Nutrition facts: 492 calories 25 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Banana
  • 2 Eggs
  • 1 Cup of Mixed Berries
  • 1 Tbsp of Maple Syrup
  • 1 tsp of Ground Cinnamon
  • 1 tsp of Coconut Oil

Instructions

  1. In a bowl combine the banana, two eggs and the cinnamon. Use a hand blender or a fork to combine everything. Aim for a consistency similar to pancake batter.
  2. Place a frying pan on medium heat and melt the coconut oil. Slowly add the batter in the pan forming 5 inch diameter pancakes. Place the cover on and cook for a couple minutes on each side.
  3. Repeat until you have cooked the whole batch.
  4. Top with berries and maple syrup.

 

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beef zucchini boats. recipe
Recipes

Healthy zucchini boats with ground beef

by grace ashi
written by grace ashi
beef zucchini boats. recipe

zucchini boats with ground beef recipe

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 Zucchinis
  • 225 g of Ground Beef
  • 1/2 Cup of Yellow Onion
  • 2 Cloves of Garlic
  • 1/4 Cup of Tomato Paste
  • 1 Tbsp of Oregano
  • 1/2 tsp of Salt
  • 1/4 tsp of Pepper
  • 1 tsp of Coconut Oil

Instructions

  1. Preheat the oven to 375F/180C.
  2. Place a frying pan on medium heat with coconut oil.
  3. Once the oil has melted add in the ground beef.
  4. Once the ground beef is done, add in the tomato paste, onions, garlic and seasonings.
  5. While the ground beef is cooking, slice the zucchinis in halves and scoop out the flesh.
  6. Place the zucchini boats on a baking sheet with parchment paper and stuff with the beef mixture.
  7. Bake for 25 minutes.
  8. Top with fresh basil if desired.
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raspberry coconut smoothie
Recipes

RASPBERRY & COCONUT SMOOTHIE

by grace ashi
written by grace ashi

raspberry coconut smoothie
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Nutrition facts: 448 calories 10 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 Cup of Raspberries
  • 1/2 Frozen Banana
  • 1 Tbsp of Chia Seeds
  • 1 Cup Coconut Milk
  • 1 Serving of Vanilla Protein Powder

Instructions

  1. Start by pouring the coconut milk into the blender to avoid the ingredients sticking at the bottom of the blender.
  2. Next add in the banana, raspberries, chia seeds and the protein powder.
  3. Turn the blender on, starting at a low speed and increase as needed.
  4. Once the liquid looks even, pour into a cup and enjoy immediately to conserve as many nutrients as possible

 

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Chicken Quinoa Salad.jpeg
Recipes

Chicken quinoa salad

by grace ashi
written by grace ashi
Chicken Quinoa Salad.jpeg

Healthy chicken quinoa salad with avocado

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Serves: 2
Nutrition facts: 553 calories 30 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 oz of Chicken Breast
  • 1/2 Cup of Quinoa
  • 1 Tomato
  • 1 Cup of Diced Cucumber
  • 1 Avocado
  • 1 Tbsp of Extra Virgin Olive Oil

Instructions

 

  1. Preheat the oven to 350F/175C.
  2. In the oven place the chicken breast in a dish with olive oil and cover for about 30 minutes.
  3. Measure out 1/4 cup of quinoa and add to a pot with 1/2 cup of water. Turn the heat on to high until it’s boiling then lower until all of the water has been absorbed and the quinoa is fluffy.
  4. While the chicken and quinoa are cooking chop up the cucumber, tomatoes and avocado into small cubes. Combine all of the vegetables in a large bowl.
  5. Once the chicken is cooked, let it cool and then chop into small pieces. Add the chicken and quinoa to the vegetables.
  6. Mix together and add olive oil, salt and pepper to finish.
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shrimp avocado salad
Recipes

SHRIMP AVOCADO SALAD RECIPE

by grace ashi
written by grace ashi

shrimp avocado salad

SHRIMP AVOCADO SALAD RECIPE

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Serves: 2
Nutrition facts: 524 calories 35 carbs fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • INGREDIENTS
  • (2 Servings)
  • 454 g of Pre-cooked Shrimps
1 Avocado
  • 1 Cup of Chopped Cucumber
  • 1 Cup of Cherry Tomatoes
  • 1/2 Cup of Red Onion
  • 1/4 Cup of Fresh Parley
  • 2 Tbsp of Extra Virgin Olive Oil
2 Tbsp of Lemon Juice

Instructions

  1. Chop the avocado, cucumber, cherry tomatoes and parsley.
  2. Combine all of the ingredients in a bowl and mix well.
  3. Serve cold.

 

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