Makes 1 Serving
Ingredients
• 1 scoop Vanilla Iso-Smooth Isolate Protein• 1 shot of espresso
• ¼ cup of greek yogurt
• Pinch of stevia
• Pinch of cinnamon
• 5 ice cubes
Directions
Blend and Enjoy!
Nutritional Facts
(Per Serving)Monday, July 29, 2013
The Thermoccino Smoothie
Makes 1 Serving
• 1 shot of espresso
• ¼ cup of greek yogurt
• Pinch of stevia
• Pinch of cinnamon
• 5 ice cubes
Sunday, July 7, 2013
Chicken Burritos with Avocado and Tomato
Everyone knows the burritos and most of all good to know you have, a burrito is prepared with dedication and most of all with proper ingredients selected.
There is a huge variety of burritos which we prepared in many ways, but like the chicken burrito there is only one and is as follows:
ingredients:
150gr. of pureed avocado
150gr of white cheese
4 tablespoons finely chopped parsley.
1 clove garlic, finely chopped.
10 flour tortillas.
250g. boiled chicken meat and cut into strips
1 large tomato chopped
procedure:
In a small bowl mix the avocado, white cheese, chopped tomatoes, salt, pepper and parsley
Fill each flour tortilla with meat mixture and shredded chicken.
Make rolls of each and serve
Cooking time in this recipe 15 minutes and may be accompanied on the plate by more of the same mixture to pour at will.
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The Paleohacks Paleo Cookbook
Mozzarella and Tomato Salad
Ingredients
Servings: 4
4 large tomatoes
4 tablespoons extra virgin olive oil
freshly ground black pepper to taste
315 g of mozzarella cheese thinly sliced
8-10 fresh basil leaves cut into strips
Preparation method
Preparation: 10min> Cooking: 10min> Ready in: 20min
Cut the tomatoes in half and then into thin slices. Divide them into four plates. Drizzle a tablespoon of olive oil over the tomatoes and sprinkle with black pepper. Arrange the slices of cheese over the tomatoes and place the basil over cheese.
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Saturday, July 6, 2013
Lemon Pepper Summer Burrito
4 Mission® Burrito Size Flour Tortillas warmed
1 cup Lemon Juice (reserve 1 tablespoon)
3-4 Chicken Breasts
2 each (Red and Green) Bell Peppers sliced thin
1 medium Sweet Onion sliced thin
1 Anaheim Chile seeded and minced
2 cups Romaine Lettuce shredded
2 Tomatoes chopped
1/2 cup Cilantro Leaves
Salt and Pepper
Recipe Instructions:
1. Salt and pepper chicken. Marinade in lemon juice for 15 minutes. Grill or skillet-cook chicken until done. Cut chicken into strips. Warm tortillas. Layer equal amounts of each ingredient on the tortillas, ending with a drizzle of lemon juice. Wrap and serve.
Enjoy this delicious lemon pepper summer burrito Mexican recipe!
Type of recipe: Poultry
Preparation Time (min): 20
Cook Time (min): 10
Prep Tool: Grill
Courtesy of Mission Foods
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STRAWBERRY SMOOTHIE
STRAWBERRY SMOOTHIE
Ingredients:
In a blender, blend the following:
1/2 organic papaya (paw paw)
6 organic strawberries
1 organic orange
1 organic banana
Description:
Blend till smooth, its so yum for breakfast, afternoon tea or freeze them in icy pole moulds and make some healthy icy poles for the kids.. and you too
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Thursday, July 4, 2013
PESTO SAUCE
Ingredients:
1/2 cup extra virgin cold pressed organic olive oil
1/2 cup pine nuts
3 organic cloves garlic
1/2 tsp salt (himalayan or celtic)
2 cups firmly packed basil/parsley leaves
Description:
Place basil/parsley in blender with pine nuts, salt and garlic. Process and drizzle olive oil in, process to form a coarse paste. Store in a refrigerator in a sealed jar and top with olive oil.
Add to pasta's, salads, vegetables anything at all.
Great source of vitamin c, iron, folic acid, beta carotene, vitamin E, chlorophyll and calcium....
http://www.organicempire.com.au
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Mixed mushroom omelette with soy glaze
- Ingredients:
- 1 cup button mushrooms
- 1 cup Swiss brown mushrooms
- 1 cup enoki mushrooms (or use more of the other mushrooms if you can't find these)
- 1 tablespoon olive oil
- 1 1/2 cups salt-reduced vegetable stock (or salt-reduced chicken stock)
- 2 cloves garlic, crushed
- 8 eggs
- 2 tablespoons water
- 3 teaspoons cornflour
- 1/3 cup reduced-salt soy sauce
- green salad mix, to serve
Instructions
Step 1Place mushrooms in a large bowl. Heat a wok over medium-high heat with the oil. Add half the mushrooms and 2 tablespoons of stock and stir-fry for 2 minutes, or until tender. Transfer to a bowl. Repeat with remaining mushrooms. Add garlic to bowl and stir to combine.
Step 2Crack eggs into a large jug. Add water and whisk to combine. Spray wok with cooking oil and heat over medium heat. Add one-quarter of egg mixture and swirl to coat sides and base of wok. Cook for about 1-2 minutes, or until set underneath. Turn and cook for a further minute, or until just set. Transfer omelette to a plate. Cover to keep warm. Repeat to make another three omelettes.
Step 3Combine cornflour and a little of remaining stock in a jug to make a paste. Place remaining stock along with soy sauce in the wok and bring to a simmer over medium heat. Gradually whisk in cornflour mixture and simmer until the sauce thickens slightly. Remove from heat.
Step 4Place omelettes on serving plates. Top with salad mix and mushrooms. Fold over to enclose. Drizzle with sauce and serve.
Serves: 4 and Time to make: 20 mins
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