Spiced Plum Amaranth Porridge This unique grain has an mildly sweet and earthy flavor with a high concentration of the amino acid lysine compared to other grains. It also contains four …
INGREDIENTSSweet Potato Caramel Custard3 medium sweet potatoes, peeled, chopped, and steamed 15 dates, pitted Pinch of sea saltDIRECTIONSPlace steamed sweet potatoes into a high-speed blender with dates and sea salt. …
INGREDIENTSFresh Spring Rolls 5 rice paper wrapper sheets3 medium zucchini, spirialized3 medium carrots, spirialized 1 cup shaved purple cabbage2 spring onions (scallions), diced3 romaine leaves, cut in half1/2 small cucumber, sliced …
INGREDIENTS:4 cups finely sliced romaine lettuce 2 carrots, spiralized 2 medium yellow beets, julienned 1 cup shaved purple cabbage 2 cups wild rice & black lentil saladDIRECTIONS:Place romaine lettuce into …
INGREDIENTS: 4 frozen bananas 1 cup almond milk 1/2 cup fresh blueberries Blend bananas and mylk until smooth in a high-speed blender (for best texture). Note: add a scoop of any preferred plant-based protein …
I love seafood. Not just because of the flavor and versatility, but also because it's so damn effective for building muscles and burning fat. Fish is relatively low in calories, …
Makes 1 Serving Ingredients 1 cup (4.4 oz.) Minute® Ready to Serve Brown Rice 1/3 cup (2 oz.) cooked diced chicken 1/2 cup frozen broccoli, thawed 2 tbsp teriyaki sauce 1 tbsp peanuts, chopped Directions 1. Prepare rice …
Makes 1 Serving Ingredients: 1 cup Minute® Ready to Serve Brown Rice 1 boneless, skinless chicken breast 1 whole wheat tortilla ½ cup steamed asparagus ¼ cup diced tomatoes ¼ cup of avocado 1 tbsp of Swiss cheese Directions: 1. …
Radio and TV personality Angie Martinez collaborates with celebrity chef Angelo Sosa for healthy versions of their families' favorite recipes. More of these recipes can be found in their new …
An almond bar recipe that will produce a wonderful cookie bar with an appealing almond taste it's bound to become a perfect holiday treat. Make It Happen This content was published by Chef Miami and …
