HealthyLush

𝐂𝐇𝐄𝐄𝐒𝐘 𝐒𝐏𝐈𝐍𝐀𝐂𝐇 𝐀𝐑𝐓𝐈𝐂𝐇𝐎𝐊𝐄 𝐅𝐋𝐀𝐓𝐁𝐑𝐄𝐀𝐃 𝐏𝐈𝐙𝐙𝐀𝐒

INGREDIENTS

4 flatbreads (naan, garlic naan, pita bread, etc…)
2 cups chopped fresh baby spinach
¼ cup jarred quartered artichoke hearts (plus extra for topping)
4 oz cream cheese
¼ cup mayo
1-2 cloves garlic
½ tsp salt
¼ tsp pepper
⅛ tsp crusbed red pepper flakes (plus extra for topping)
1.5 cups grated Cabot Monterey Jack Cheese (plus extra for topping)
1 Roma tomato

INSTRUCTIONS

Preheat oven to 350°F.

Prep and measure ingredients while oven preheats.

Place flatbreads on a baking sheet on center rack and bake for 5-8 minutes to lightly crisp. For an extra crisp base you can also brush/spray the flatbreads with a little oil.

While your flatbreads crips, prep the spinach artichoke dip.

Chop spinach, garlic, and artichokes. Remove seeds from Roma/plum tomato and finely chop. Set aside for topping.

Add cream cheese to a medium-sized microwave safe bowl and heat for about 20-30 seconds to soften. Add mayo along with spinach, garlic, and artichokes hearts.

Season with salt, pepper, and red pepper flakes then add grated cheese and mix well.

Spread spinach dip mixtuture on crisped flatbreads and top with any additonal cheese, artichoke, and red pepper flakes you'd like to add. Sprinkle with tomatoes and bake for 10 minutes at 350°F.

Once your flatbread is crispy and your toppings are melty it's time to dig in! You can slice it any way you choose from squares to slices to wedges. Enjoy!

NOTES

Looking to add some tasty extras? Thinly sliced or minced red onion pairs marvelously with these flatbreads. You could also add some fresh chopped basil on top or even add sautéed mushrooms. They’re also delicious drizzled with a sweet balsamic glaze/reduction. YUM!

No fresh spinach? No problem! If you have creamed spinach squirreled away in your freezer it makes a fantastic base!

To serve a crowd, this recipe easily doubles, triples, or quadruples. Have a quick and easy flatbread pizza party with friends or family and let everyone choose their toppings!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!

NUTRITION
Calories: 472kcal, Carbohydrates: 26g, Protein: 17g, Fat: 34g, Saturated Fat: 15g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 1011mg, Potassium: 271mg, Fiber: 4g, Sugar: 2g, Vitamin A: 2271IU, Vitamin C: 7mg, Calcium: 370mg, Iron: 2mg

𝐂𝐈𝐋𝐀𝐍𝐓𝐑𝐎 𝐋𝐈𝐌𝐄 𝐒𝐇𝐑𝐈𝐌𝐏 𝐒𝐀𝐋𝐀𝐃 𝐖𝐈𝐓𝐇 𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐘 𝐒𝐀𝐋𝐒𝐀

INGREDIENTS

1/2 green bell pepper
1/2 orange bell pepper
1 ear fresh corn, husked (skip for paleo)
1 TBSP butter or your favorite healthy oil
10-12 oz fresh shrimp, cleaned + raw*
1 tsp sweet paprika
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp salt
1/8-1/4 tsp black pepper
1 lime halved
veggies drizzle oil
1/4 tsp salt
3-4 oz fresh salad greens (spring mix, romaine, etc)

STRAWBERY SALSA
5-7 ripe strawberries
1 jalapeño
1/4 cup minced red onion
1/2 lime, juiced
1 tsp avocado oil
fresh cilantro, to taste
1/8 tsp of salt (optional)

INSTRUCTIONS

- First make your salsa. Hull and chop strawberries and combine with minced onion. Remove stem, seeds, and ribs from jalapeño, mince, then add to your salsa. Add juice of half a lime, a drizzle of evoo or avocado oil, and as much fresh cilantro as you’d like! Toss to combine and season to taste if desired.
- Chop your bell peppers and use a chef’s knife to cut the corn kernels from the cob.
- Heat a 3.5 quart Lagostina sauté pan to medium-high heat and sauté veggies in a tiny drizzle of oil or butter until tender.
- Transfer veggies to a bowl and deglaze the pan with the juice of half a lime. Add 1 TBSP butter to the pan.
- Once butter is bubbling, add your shrimp and spices (paprika, garlic powder, cumin, salt, pepper) and cook until shrimp are pink and opaque, approx 4-5 minutes. Stirring occasionally for even cooking/coating.
- Return your veggies to the pan and garnish the dish with fresh cilantro (as much or as little as you’d like!) and lime wedges.
- Serve atop a bed of leafy greens and top with your fresh strawberry salsa. Enjoy!

NOTES

Recipe yields 2 large salads or 4 side salads.
* Using frozen shrimp? Fabulous! Simply defrost and you’re good to go. You can also choose to use tail-on or tail off depending on preference and availability. Either works great!
** Feel free to use one whole bell pepper, any color of your choosing!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

NUTRITION
Calories: 321kcal, Carbohydrates: 22g, Protein: 33g, Fat: 12g, Saturated Fat: 1g, Cholesterol: 357mg, Sodium: 1852mg, Potassium: 555mg, Fiber: 4g, Sugar: 8g, Vitamin A: 2177IU, Vitamin C: 118mg, Calcium: 222mg, Iron: 4mg

𝐇𝐎𝐍𝐄𝐘 𝐆𝐀𝐑𝐋𝐈𝐂 𝐒𝐇𝐑𝐈𝐌𝐏 𝐁𝐎𝐖𝐋𝐒

INGREDIENTS

9-10 oz thawed or fresh raw shrimp (cleaned/peeled/deveined)
2-3 tsp sesame oil or avocado oil
1/2 tsp red pepper flakes plus extra for a spicer dish
2-4 TBSP chopped/sliced green onion
1 cup cooked rice or grain of choice
sauteed veggies for serving (I added 1/2 cup julienned carrots)

HONEY GARLIC SAUCE
4 cloves garlic minced (approx 1.5-2 TBSP)
1/4 cup raw honey
1/4 cup low sodium soy sauce
2 TBSP sweet chili sauce
1 TBSP lemon juice
1/2 tsp fresh minced/grated ginger (or jarred ginger paste if preferred)
1/2-1 tsp corn starch to thicken sauce, optional

INSTRUCTIONS

- For rice, cook via package instructions. This typically takes about 20 minutes so start rice first. You can also use noodles, quinoa, or caulflower rice as your base.
- Clean and peel shrimp, defrosting if needed. Lately we’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like! Season shrimp with salt and pepper and set aside.
- Whisk together sauce ingredients in a small bowl and set aside.
- Heat a large pan or skillet to medium-high with oil of choice.
- Cook shrimp on each side for about 1-2 minutes until shrimp start to curl but are still a bit under-done. After flipping shrimp to second side, add red pepper flakes (to taste, based on spice preference) and half the green onion.
- Add your sauce and cook for an additional minute or until the shrimp are cooked through. This will vary a bit based on the size you choose, so look for curled, opaque shrimp and you’re good to go!
- For an extra thick sauce, remove and plate your shrimp, allowing the sauce some extra simmer time. Keep an eye on it as it reduces, stirring if needed. Remove from heat once thickened and pour over shrimp. For speedier thickening, you can also whisk 1/2-1 tsp corn startch in 1/2-1 tsp cold water and add it to the sauce to thicken.
- Serve atop cooked rice (or noodles, quinoa cauliflower rice, etc…) with veggies of choice. Garnish with remaining chopped green onion. For extra fiery shrimp you can even add additional crushed red pepper flakes or a drizzle of Sriracha chili sauce. Enjoy!

NOTES

The 20 minute cook time above is for those making rice, if using alternate grains for your bowl base, cook time will be much faster!

Gluten-Free friends, simply choose GF Tamari or your favorite wheat-free soy sauce – there are lots on the market to choose from.

𝘕𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘍𝘢𝘤𝘵𝘴 𝘣𝘦𝘭𝘰𝘸 𝘢𝘳𝘦 𝘦𝘴𝘵𝘪𝘮𝘢𝘵𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘢𝘯 𝘰𝘯𝘭𝘪𝘯𝘦 𝘳𝘦𝘤𝘪𝘱𝘦 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘤𝘢𝘭𝘤𝘶𝘭𝘢𝘵𝘰𝘳. 𝘈𝘥𝘫𝘶𝘴𝘵 𝘢𝘴 𝘯𝘦𝘦𝘥𝘦𝘥 𝘣𝘢𝘴𝘦𝘥 𝘰𝘯 𝘦𝘹𝘵𝘳𝘢𝘴/𝘴𝘸𝘢𝘱𝘴 𝘢𝘯𝘥 𝘦𝘯𝘫𝘰𝘺!

NUTRITION
Calories: 466kcal, Carbohydrates: 72g, Protein: 31g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 321mg, Sodium: 2228mg, Potassium: 233mg, Fiber: 1g, Sugar: 44g, Vitamin A: 60IU, Vitamin C: 11mg, Calcium: 209mg, Iron: 4mg

𝐆𝐈𝐀𝐍𝐓 𝐂𝐇𝐎𝐂𝐎𝐋𝐀𝐓𝐄 𝐂𝐇𝐈𝐏 𝐂𝐎𝐎𝐊𝐈𝐄 𝐂𝐀𝐊𝐄

EQUIPMENT

14.5 inch non-stick pizza pan

INGREDIENTS

1.5 cups unsalted butter, softened to room temp. (339 grams) 3 sticks
1.5 cup light brown sugar
½ cup granulated sugar
2 large eggs room temp
4 tsp vanilla extract
4 cups unbleached all-purpose flour
4 tsp cornstarch
2 tsp baking soda
1 tsp salt
2 cups chocolate chips plus extra for decorating

VANILLA BUTTERCREAM FROSTING
1 cup unsalted butter, softened to room temp. (230 grams) 2 sticks
3 cups powdered sugar (360 grams)
2-3 TBSP heavy cream or heavy whipping cream
1 tsp vanilla extract
pinch of salt to taste

INSTRUCTIONS

Before we begin, I'm begging you to take the optional advance prep or refrigerating the dough for 24 hours. It takes the flavor and texture over the top! You can chill your dough 1-3 days in advance. When ready to bake set the chilled dough out on the counter for an hour or so until soft enough to tear off chunks to press into the pizza pan.

Let's make cookie cake! First bring butter and eggs to room temp. Butter is ready when a light imprint can be left in the stick of butter with your thumb. To soften faster, slice into chunks.

In a medium-large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

Cream together softened butter and both sugars in a stand mixer with the paddle attachment. Start at the lowest speed and increase as needed for approx. 2 minutes. A large bowl with an electric hand mixer may be used if needed.

Add in the egg and vanilla and continue to beat with the mixer to incorporate into the dough, approx. 30-45 seconds

Add flour mixture to the larger bowl slowly while you continue to beat on low.

If using a hand mixer it will get crumbly before coming together as a dough.

Once dough is mixed (taking care not to over-mix), use the be**er to mix or fold in chocolate chips. Place dough on a large sheet of plastic wrap or parchment paper and wrap securely. Refrigerate overnight or 1-3 days for advance prep.

𝙍𝙀𝘼𝘿𝙔 𝙏𝙊 𝘽𝘼𝙆𝙀?

- Grab the dough from the fridge and allow to soften on the counter.
- Preheat oven to 350°F and lightly grease a 14.5 nonstick pizza pan with butter.
- Break off chunks of dough and arrange on pizza pan. Press together to create an even layer of cookie dough in the pan, all the way to the edges. Press some extra chocolate chips into the top of the dough before baking.
- Bake in the pan on the center rack of the oven at 350°F for 16 minutes.
- After 16 minutes, remove from oven and allow cookie cake to cool in the pan on a wire cooling rack. It should be set and cool enough to frost after one hour. While it cools, make your frosting and plan for the fun part – the decorating!

𝘾𝙊𝙊𝙆𝙄𝙀 𝘾𝘼𝙆𝙀 𝙁𝙍𝙊𝙎𝙏𝙄𝙉𝙂
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)

- Add the powdered sugar and mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined. Add the heavy cream, vanilla extract, and salt and continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.

- Keep frosting white or dye it to fit your theme with gel food coloring. When I'm feeling fancy I like to divide my frosting into two or three bowls and dye each a different color. You can use a star piping tip like the mall cookie cake or use a variety of tips for a custom look. Sprinkles are also a fun addition – I like using super soft kind.

NOTES

ADVANCE PREP: Frosting can be made in advance and stored in the fridge just like the cookie dough. Bring back to room temp before frosting your cookie cake.
If using a stainless steel or aluminum pizza pan line the bottom with parchment to make it non-stick.

𝘕𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘍𝘢𝘤𝘵𝘴 𝘣𝘦𝘭𝘰𝘸 𝘢𝘳𝘦 𝘦𝘴𝘵𝘪𝘮𝘢𝘵𝘦𝘥 𝘧𝘰𝘳 𝘤𝘰𝘰𝘬𝘪𝘦 𝘤𝘢𝘬𝘦 𝘸𝘪𝘵𝘩 𝘧𝘳𝘰𝘴𝘵𝘪𝘯𝘨 𝘶𝘴𝘪𝘯𝘨 𝘢𝘯 𝘰𝘯𝘭𝘪𝘯𝘦 𝘳𝘦𝘤𝘪𝘱𝘦 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘤𝘢𝘭𝘤𝘶𝘭𝘢𝘵𝘰𝘳. 𝘈𝘥𝘫𝘶𝘴𝘵 𝘢𝘴 𝘯𝘦𝘦𝘥𝘦𝘥 𝘣𝘢𝘴𝘦𝘥 𝘰𝘯 𝘴𝘭𝘪𝘤𝘦 𝘴𝘪𝘻𝘦 𝘤𝘩𝘰𝘴𝘦𝘯 𝘢𝘯𝘥 𝘢𝘯𝘺 𝘢𝘥𝘫𝘶𝘴𝘵𝘮𝘦𝘯𝘵𝘴 𝘮𝘢𝘥𝘦. 𝘌𝘯𝘫𝘰𝘺!

NUTRITION
Calories: 662kcal, Carbohydrates: 85g, Protein: 5g, Fat: 34g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 313mg, Potassium: 81mg, Fiber: 1g, Sugar: 59g, Vitamin A: 982IU, Vitamin C: 0.1mg, Calcium: 55mg, Iron: 2mg

𝐒𝐑𝐈𝐑𝐀𝐂𝐇𝐀 𝐆𝐋𝐀𝐙𝐄𝐃 𝐒𝐄𝐀𝐑𝐄𝐃 𝐒𝐂𝐀𝐋𝐋𝐎𝐏𝐒

INGREDIENTS

1/2 lb sea scallops (fresh or thawed if frozen)
salt and pepper to taste
1 tsp avocado oil or olive oil
1-2 tsp unsalted butter
a splash of white wine or dry sherry
Sriracha to taste
parsley to garnish

INSTRUCTIONS

- Rinse scallops with cold water and remove any of the side muscles (the little extra flap found on the side of the scallops) that are present.
- Pat scallops dry.
- Season scallops with salt and pepper to taste.
- Heat a cast iron skillet or sauté pan to high heat with 1 tsp oil and 1 tsp butter.
- Once your pan is hot and ready, gently add the scallops, spaced and uncrowded.
- Sear uninterrupted for about 1.5 to 2 minutes on each side (flip gently using tongs) until a golden crust forms on each end.
- Overcooking will be your worst enemy here so keep an eye on them. Smaller scallops will cook faster while extra large scallops may need extra time on each side. Once done, plate the scallops.
- Next deglaze the pan to make your sauce.
- Add a splash of white wine (I had a yummy chardonnay on hand) or dry sherry and a generous dollop of sriracha and whisk the orange bubbly amazingness until all the little golden bits of scallop have released from your pan. Add extra Sriracha and butter to the sauce as desired.
- Remove from heat, pour over scallops, and sprinkle with parsley for a pop of green.
- Serve immediately and enjoy!

NOTES

PALEO? Use clarified butter or ghee and you're good to go!

SERVING SUGGESTIONS: Serve alongside your favorite pasta, rice, cauliflower rice, or a big green salad!

𝘕𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘧𝘢𝘤𝘵𝘴 𝘣𝘦𝘭𝘰𝘸 𝘢𝘳𝘦 𝘢𝘯 𝘦𝘴𝘵𝘪𝘮𝘢𝘵𝘦 𝘱𝘳𝘰𝘷𝘪𝘥𝘦𝘥 𝘣𝘺 𝘢𝘯 𝘰𝘯𝘭𝘪𝘯𝘦 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘤𝘢𝘭𝘤𝘶𝘭𝘢𝘵𝘰𝘳. 𝘈𝘥𝘫𝘶𝘴𝘵 𝘢𝘴 𝘯𝘦𝘦𝘥𝘦𝘥.

NUTRITION
Calories: 118kcal, Carbohydrates: 3g, Protein: 13g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 444mg, Potassium: 232mg, Vitamin A: 65IU, Calcium: 7mg, Iron: 0.4mg

𝐇𝐎𝐓 𝐒𝐏𝐈𝐍𝐀𝐂𝐇 𝐀𝐑𝐓𝐈𝐂𝐇𝐎𝐊𝐄 𝐃𝐈𝐏

INGREDIENTS

18 oz frozen chopped spinach (defrosted)
8 oz frozen creamed spinach (grab an all-natural one from the freezer or make your own!)
2 cups crumbled feta cheese
1 cup part-skim ricotta cheese
1 cup grated Italian-blend cheeses or grated parmesan
2-3 cloves fresh minced garlic
1/2 cup chopped artichoke hearts
1 tsp dried minced onion or onion powder
1/2 tsp garlic powder
1/2 tsp of salt
1/8 tsp cayenne pepper
any additional salt pepper, and/or garlic your heart desires

TASTY TOPPINGS + EXTRAS – CHOOSE YOUR FAVORITES

chopped tomato
diced red onion
chopped green onion
crumbled feta or extra grated parmesan cheese

INSTRUCTIONS

- First defrost your spinach. You can use boiling water, the microwave, or leave it overnight in the fridge to thaw. For the frozen chopped spinach, you’ll want to squeeze it dry with a handful of paper towels to remove the water from the spinach. For the creamed spinach, simply defrost or heat until bubbly.
- Chop your veggies, mince your garlic, and grate/measure your cheeses. Mix it all together and bake at 350F for 20 minutes or until hot and bubbly!
- You can add the red onion and tomato topping before baking for a hot topping or add afterwards for a refreshing crunch (I keep mine raw!) It makes a gorgeous garnish plus adds texture and added antioxidants. Um.. heck yes!
- All that’s left to do is grab some crunchy tortilla chips and a plate full of veggies and dig in!
- This dip can be made ahead and will keep in the fridge for 4 days or in the freezer for several months. Reheat in the oven, toaster oven, or microwave and you’re good to go!

𝐏𝐈𝐌𝐄𝐍𝐓𝐎 𝐂𝐇𝐄𝐄𝐒𝐄 𝐒𝐓𝐔𝐅𝐅𝐄𝐃 𝐏𝐄𝐏𝐏𝐄𝐑𝐒

INGREDIENTS

8 oz coarsely shredded sharp cheddar cheese
1/3-1/2 cup finely diced red bell pepper, pimento peppers, or mini peppers
1 large or two small jalapeño peppers (1/3-1/2 cup minced)
3 tsp diced pickled jalapeño peppers
1 tsp vinegar from the pickled jalapeños jar
1/4 cup quality mayo extra if desired
1/4 tsp garlic powder
1/4 tsp paprika (regular, not smoked)
1/8 tsp salt
15 sweet mini peppers plus extra as needed

INSTRUCTIONS

Prep your veggies by removing the stem, veins, and seeds from your jalapeño pepper(s) and mincing. Finely dice red bell pepper or sweet mini pepper.

In a medium-large bowl, combine cheddar cheese, diced peppers, pickled peppers, vinegar, mayo, garlic powder, paprika, and a pinch of salt.

Pimento cheese mixture can be prepped in advance and refrigerated for 2-4 days. The flavors amplify the next day - YUM! If serving right away, allow mixture to sit in the fridge for 15-20 minutes or until chilled.

Slice the top off of each pepper and discard, or leave the top on for a handy dandy pepper handle.

Slice each pepper lengthwise and stuff with pimento cheese. If you want to fancy it up, feel free to add some fresh chopped parsley or scallions as a tasty green garnish on top. Commence faceplant!

𝗡𝗢𝗧𝗘𝗦

Recipe makes 25-30 mini pepper halves... though less if you keep eating them while you're making them. Uhhhh. not that I did that. Right. Let's just assume I didn't eat half before plating them.

This is a copycat of a zesty deli pimento cheese that stole my heart years ago. They used freshly chopped sweet red pepper in place of the pimentos with both fresh and pickled jalapeños to put a tasty spin on the classic. I fell in love and have been making it this way ever since! Feel free to use pimentos if preferred - anything goes!

Feel free to lighten things up by using half mayo - half plain greek yogurt! (2 TBSP of each)

𝘕𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘍𝘢𝘤𝘵𝘴 𝘢𝘳𝘦 𝘢𝘯 𝘦𝘴𝘵𝘪𝘮𝘢𝘵𝘦 𝘨𝘢𝘵𝘩𝘦𝘳𝘦𝘥 𝘶𝘴𝘪𝘯𝘨 𝘢𝘯 𝘰𝘯𝘭𝘪𝘯𝘦 𝘳𝘦𝘤𝘪𝘱𝘦 𝘯𝘶𝘵𝘳𝘪𝘵𝘪𝘰𝘯 𝘤𝘢𝘭𝘤𝘶𝘭𝘢𝘵𝘰𝘳. 𝘈𝘥𝘫𝘶𝘴𝘵 𝘢𝘴 𝘯𝘦𝘦𝘥𝘦𝘥.

NUTRITION
Calories: 48kcal, Carbohydrates: 1g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 77mg, Potassium: 40mg, Vitamin A: 590IU, Vitamin C: 20.6mg, Calcium: 55mg, Iron: 0.1mg

𝐒𝐡𝐫𝐢𝐦𝐩 𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐒𝐚𝐥𝐚𝐝

INGREDIENTS

▢1 lb. shrimp thawed drained and patted dry with paper towel
▢1 tablespoon olive oil
▢2 avocados peeled and sliced
▢Salt and pepper to taste
▢¼ red onion sliced
▢2 cups shredded lettuce
▢1 tablespoon fresh chopped cilantro
Dressing
▢3 tablespoons extra-virgin olive oil
▢3 tablespoons fresh-squeezed lime juice
▢1 teaspoon ground cumin
▢1/4 teaspoon sea salt
▢1/4 teaspoon Fresh cracked pepper

INSTRUCTIONS

- To steam the shrimp, bring a large pot of water to a boil. Add the thawed shrimp to a steamer basket or mesh strainer and steam for 5-6 minutes until they turn opaque and cooked through
- To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin, salt and pepper
- Transfer the cooked shrimp on top of the dressing. Add the red onions and gently combine all the ingredients with the dressing in the bowl. Spoon mixture over the shredded lettuce and add the sliced avocados.
- Garnish with cilantro and serve at room temperature or chilled.

NOTES

Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge. But it’s best to enjoy it within 24 hours since the avocados will slightly brown the next day.
Make Ahead Tips: You can make the dressing up to 2 weeks in advance and have it on hand ready to toss when you make the salad. You can also made pre-cooked shrimp and toss it in the salad instead of cooking it on your own.
Substitutes: For best results, follow the recipe as is. However if you’re not a fan of red onions, you can try green onions or skip them all together. Also, if you prefer not to use cumin in the dressing, try paprika or coriander.

NUTRITION

Serving: 1g, Calories: 363kcal, Carbohydrates: 7g, Protein: 24g, Fat: 26g, Saturated Fat: 3g, Cholesterol: 285mg, Sodium: 1033mg, Potassium: 478mg, Fiber: 5g, Vitamin A: 110IU, Vitamin C: 15.6mg, Calcium: 178mg, Iron: 3.2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

𝐄𝐚𝐬𝐲 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐁𝐚𝐬𝐢𝐥 𝐋𝐞𝐦𝐨𝐧𝐚𝐝𝐞 𝐑𝐞𝐜𝐢𝐩𝐞

Ingredients

10 fresh large strawberries -hulled
1 cup lemon juice -freshly squeezed
6 cups filtered or sparkling water
15 leaves fresh basil
4 tbsp agave or maple OPTIONAL
3 cups ice
1 tsp vanilla extract
5 strawberries -hulled & sliced

Instructions

- Add the whole strawberries, basil leaves, lemon juice and water to a powerful blender or (food processor) and process until smooth.
- Strain into a pitcher through a fine mesh strainer. Taste and sweeten with agave or maple syrup If desired. Add the sliced strawberries.
- Chill for 30 minutes or serve promptly over ice garnished with more basil, or freeze it into popsicles.

Notes

If making your lemonade in the Vitamix you won't need to strain it at all. If using a food processor you might want to strain it.

Nutrition
Calories: 57kcal | Carbohydrates: 14g | Sodium: 14mg | Potassium: 66mg | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 25.4mg | Calcium: 15mg | Iron: 0.1mg

𝐂𝐫𝐞𝐚𝐦𝐲 𝐓𝐨𝐫𝐭𝐞𝐥𝐥𝐢𝐧𝐢 𝐒𝐨𝐮𝐩

INGREDIENTS YOU NEED FOR THE CREAMY TORTELLINI SOUP

1 small yellow onion, diced
1/2 cup sun-dried tomatoes, chopped + 1 tablespoon drained oil
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 pinch Cayenne, optional
1 teaspoon hot sauce (we used Sriracha)
1/4 teaspoon fresh crack black pepper, plus salt to taste
1 cup (240ml) heavy cream
5 cups (1240ml) low-sodium vegetable broth
2 cups fresh spinach
2 cups refrigerated cheese tortellini
1/2 teaspoon red pepper flakes, optional
1 teaspoon fresh chopped basil

DIRECTIONS

1. To make the creamy tortellini soup: In a large pot or Dutch oven, sauté diced onion and sun-dried tomatoes in oil from the sun-dried tomato jar over medium-high heat until the onions are softened – about 4 minutes. Add the minced garlic and cook for 1 minute, until fragrant.

2. Add Italian seasoning, cayenne, hot sauce, and pepper. Stir to combine.

3. Pour in the low-sodium vegetable broth to deglaze and scrape the brown bits in the bottom of the Dutch oven with a wooden spoon. Add the heavy cream and bring to a gentle simmer.

4. Add the spinach and tortellini and simmer the soup for 3-5 minutes. Taste the tortellini soup and adjust seasoning with salt and pepper.

5. Divide the creamy tortellini soup into serving bowls and top with grated parmesan, red pepper flakes, and basil. Enjoy! ❤️

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐚𝐧𝐝 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 “𝐑𝐢𝐜𝐞” 𝐁𝐨𝐰𝐥𝐬

Ingredients

4 skinless boneless chicken breasts, about 1.5 lbs.
2 Tbsp olive oil, or avocado oil, divided
1.5 Tbsps smoked paprika
1 tsp garlic powder
1 tsp ground cumin
sea salt and fresh ground black pepper
2 red bell peppers, chopped
1 large red onion, chopped
3-4 garlic cloves, pressed
4 cups cauliflower rice
1 large avocado, or 2 small ones, pitted and chopped
2 fresh limes
2 green onions, sliced

Instructions

- Place your chicken in a shallow dish, and sprinkle with smoked paprika, garlic powder, cumin, sea salt and pepper.
- Drizzle one tablespoon of oil and, using your hands rub it on all sides to coat well with the seasonings.
- Set aside for a few minutes to marinate.
- Preheat a gas grill, stovetop grill pan, or a cast iron pan over medium high heat.
- Place the chicken on your preheated grill and cook for about 4 minutes on each side (Internal temperature should read 165F). Once cooked through, transfer to a cutting board and let it rest for a few minutes, before slicing.
- Meanwhile, heat remaining oil in a skillet over medium heat, and add in the onions, bell peppers and garlic. Sauté for 2-3 minutes, then stir in the cauliflower rice. Cook stirring frequently for about 3-4 minutes, then season with sea salt and pepper to your taste.
- To assemble the bowls, divide the cauliflower rice and veggies among 4 bowls or into meal prep glass containers.
- Add sliced chicken and chopped avocado equally to each bowl.
- Squeeze lots of lime juice over the avocado to keep it green and fresh.
- Garnish with sliced green onions.
- Serve immediately or refrigerate for up to 4 days.

𝐋𝐞𝐦𝐨𝐧𝐲 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐚𝐧𝐝 𝐑𝐢𝐜𝐞 𝐒𝐨𝐮𝐩

Ingredients

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗟𝗲𝗺𝗼𝗻 𝗖𝗵𝗶𝗰𝗸𝗲𝗻:
1 and 1/4 pounds skinless, boneless chicken breast
2 and 1/2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗥𝗶𝗰𝗲:
1 cup long grain white rice
1/2 teaspoon salt
Water (check your package instructions to see how much water is called for)
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗟𝗲𝗺𝗼𝗻𝘆 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗮𝗻𝗱 𝗥𝗶𝗰𝗲 𝗦𝗼𝘂𝗽:
2 tablespoons olive oil
3 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, finely diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken stock (or chicken bone broth)
1 cup water
2 bay leaves
1/3 cup fresh lemon juice
1/4 cup to 1/2 cup fresh dill, chopped
1/3 cup finely grated Parmesan cheese

Instructions

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙇𝙚𝙢𝙤𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣:
- Preheat oven to 375 degrees(F). In a small bowl combine the olive oil, lemon juice, garlic powder, salt and pepper; whisk well to combine.
- Place chicken breast in a small baking dish and drizzle with marinade, toss well to ensure both sides are well coated.
- Place in the oven and bake for 28 minutes, or until the chicken is cooked through, flipping at the halfway point.
- Cool slightly, then - using two forks or your hands - shred the chicken into small chunks. Set aside.

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙍𝙞𝙘𝙚:
- Cook rice according to package instructions. Once cooked, fluff and remove from heat. Set aside until needed.

𝙁𝙤𝙧 𝙩𝙝𝙚 𝙇𝙚𝙢𝙤𝙣𝙮 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙖𝙣𝙙 𝙍𝙞𝙘𝙚 𝙎𝙤𝙪𝙥:
- Heat oil in a large soup pot over a medium-heat. Add carrots, celery, and onion, and cook, stirring occasionally, for 5 to 6 minutes. Add garlic and cook for another minute, or until fragrant. Add in salt and pepper and stir to combine. Pour in the chicken stock and water. Then toss in the bay leaves.
- Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer and cook for 30 minutes.
- Stir in cooked chicken and rice and cook for another 5 minutes. Stir in lemon juice, dill, and Parmesan cheese. Taste soup and adjust seasoning, if needed.
- Remove from heat and serve at once! Soup will keep, covered in the fridge, for up to 5 days! If it becomes too thick, add a little chicken broth or water.