3 Healthy Everyday Recipes

Coconut Milk Yogurt Bowl

🕑 Prep Time: 5 minutes

🕑 Cook Time: 0 minutes

🕑 Total Time: 5 minutes

🕑 Total Servings: 1

Ingredients:

• 3/4 cup unsweetened coconut milk yogurt

• 1 tbsp chia seeds

• 1/4 cup granola

• 1 tbsp pure maple syrup

• 2 tbsp almond butter

• 1/4 cup organic nuts (pictured: pistachios & cashews)

• Handful of desired berries (pictured: blueberries, blackberries & raspberries)

• 1 tsp cinnamon

Directions:

1. Put coconut milk yogurt in a medium size bowl. Add chia seeds, granola, maple syrup, almond butter, organic nuts, berries and cinnamon to your bowl. Stir all toppings together and enjoy!

Spinach & Arugula Salad

🕑 Prep Time: 20 minutes

🕑 Cook Time: 25 minutes

🕑 Total Time: 45 minutes

🕑 Total Servings: 2

Ingredients:

• 4 cup arugula

• 4 cup spinach

• 1/2 cup chickpeas

• 2 roma tomato

• 1 seedless cucumber

• 1/2 cup purple cabbage

• 2 tbsp flax seeds

• 1/2 cup feta cheese

• 1 sweet potato

• 1 lemon

• 4 tbsp balsamic vinaigrette

• 2 tbsp olive oil

• Pinch salt

• Pinch pepper

Directions:

1. Preheat oven to 425°. While oven is preheating, line a small baking sheet with aluminum foil. Cut your sweet potato into cubes and place on the baking sheet. Drizzle olive oil over sweet potato cubes. Sprinkle salt and pepper and toss sweet potatoes around. Place baking sheet in oven and cook for 20-25 minutes or until slightly brown and soft.

2. While sweet potatoes are cooking, wash and dry all produce. Dice your tomatoes, cucumbers and feta cheese. Slice lemon in half. Set aside.

3. Add washed and dried spinach and arugula to a large bowl. Add tomatoes, cucumbers, feta cheese, purple cabbage, chickpeas, sweet potatoes and flax seed to the bowl.

4. Pour balsamic vinaigrette over the salad, squeeze half the lemon on top and add a pinch of salt and pepper. Mix salad and enjoy!

Grass Fed Beef Tostadas

🕑 Prep Time: 20 minutes

🕑 Cook Time: 25 minutes

🕑 Total Time: 45 minutes

🕑 Total Servings: 4

Ingredients:

• 2 roma tomatoes

• 1/2 ounce cilantro

• 2 limes

• 2 bell peppers

• 1 yellow onion

• 2 lbs grass fed ground beef (can sub for vegan option)

• 1 1/4 teaspoons chili powder

• 1/8 teaspoon garlic powder

• 1/8 teaspoon onion powder

• 1/8 teaspoon crushed red pepper flakes

• 1/8 teaspoon dried oregano

• 1/4 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 cup raw cashews

• 1/2 cup water

• 1 tablespoon lemon juice

• 3/4 teaspoon apple cider vinegar

• 1 tbsp sriracha (optional)

• 1 cup mexican blend cheese (can sub for vegan option)

• 6 small whole grain tortillas

Directions Cashew Sour Cream:

1. Soak cashews in hot water (not boiling) and let soak for 5-10 minutes.

2. In a blender, add cashews, water, lemon juice, apple cider vinegar and sriracha (optional). Blend until creamy, stopping to scrape down the sides every now and then. Add water as needed to create desired consistency.

3. Sour cream is best refrigerated for at least an hour before servings, but will be fine if served right away. Sour cream will thicken upon being chilled.

4. Makes about 1 1/4 cups. Will keep in refrigerator for 5-6 days.

Directions for Meat Seasoning:

1. Combine chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, paprika, ground cumin, sea salt, and black pepper in a small bowl.

2. Mix to combine all seasonings. Set aside.

Directions for Grass-Fed Beef Tostada:

1. Wash and dry all produce. Dice tomatoes. Roughly chop cilantro leaves and stems. Quarter lime. Core, deseed and thinly slice green pepper. Half and peel onion; thinly slice one hand. Finely chop remaining onion until you have 2 tbsp.

2. In a medium bowl combine tomatoes, cilantro, chopped onion, juice from half the lime and a pinch of salt and pepper.

3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add grass-fed beef to the pan with your meat seasoning (recipe above). Cook the meat, breaking into smaller pieces, until browned.

4. Once beef is browned, add green pepper, sliced onion, and a pinch of salt to your pan. Stir until veggies are tender and beef is cooked through, 10-15 minutes. Add 1/2 cup water and simmer until thickened. Remove pan from heat and set aside.

5. Drizzle tortillas with 2 tbsp olive oil. Arrange on a b baking sheet. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden, 5 minutes per side.

6. Divide tortillas between plates. Evenly sprinkle your cheese on the tortilla. Top with beef mixture, salsa and sour cream.