Roasted Brussels Sprouts

This very simple side dish that goes perfectly with a main course. For those of us that used to never eat our vegetables this was a surprising taste for me that I was willing to have more and more of. Recipe Source: Rouxbe Cooking School INGREDIENTS: 1 lb Brussels Spouts 1 to 2 tbsp oil (grapeseed … Continue reading Roasted Brussels Sprouts

Spinach, Pineapple, Banana Smoothie

Ingredients: 3/4 Cup Pineapple Juice 5 1/2 cups baby spinach 1 banana teaspoon of booster (chia seeds or ground flaxseed) 1 cup pineapple (cubed or frozen works) Ice as desired Instructions: I always recommend blending the greens and just enough water to come over the greens first. This is a preference for me. Place spinach and pineapple … Continue reading Spinach, Pineapple, Banana Smoothie

Cucumber, Mango, & Black Bean Salad

Recipe Source: INGREDIENTS: 1 (15 ounce) can black beans, drained and rinsed 1 teaspoon ground cumin 1 teaspoon water 1 mango, peeled and diced 1 cucumber, seeded and diced 1 jalapeno pepper, seeded and diced 2 tablespoons chopped cilantro 1/2 lime, juiced salt and ground black pepper to taste Instructions: 1. Place black beans, cumin, and … Continue reading Cucumber, Mango, & Black Bean Salad

Chocolate Chia Seed Pudding

This recipe is always a hit at parties or for a quick midnight snack that doesn't make me want to do an hour of cardio the next day. Recipe Source: Forks Over Knives INGREDIENTS: 1 cup unsweetened, unflavored or chocolate plant milk (see note) ½ cup (packed) pitted dates, plus another 1−3 dates 3 tablespoons chia … Continue reading Chocolate Chia Seed Pudding