These are the bomb!! Super easy and quick to make. Super sweet but sweet with the "good stuff." The more plants the better!!!
1 scoop vanilla Juice Plus Complete
4 egg whites
1 tablespoon cinnamon
1/4 cup unsweetened almond milk
1/2 cup non-dairy yogurt (we use the unsweetened Vanilla coconut yogurt)
1/2 scoop vanilla JP Complete mix
1 teaspoon cinnamon
1. Combine ingredients for the sauce in a small bowl, mix well and set aside.
2. To make the roll, mix ingredients together in a blender or with a hand mixer. Pour mixture into a pan that has been highly greased with coconut oil. Cook on a low heat for about 10 minutes (DO NOT FLIP like a pancake). Once cooked, lay the roll flat on parchment paper and cut into strips. Spread the sauce and roll it up! Drizzle with sauce before serving! Enjoy!
Recipe cred Healthy Living Revolution cookbook
1 tablespoon fresh ginger
2 cloves garlic, minced
1/2 lime, juiced and zest
3 tablespoons soy sauce (we used coconut aminos)
1 teaspoon crusted red pepper flakes
1 teaspoon olive oil
2 large shallots, diced small
10 ounces cremini mushrooms, finely chopped
6 ounces mini Portobello mushrooms, finely chopped
1/2 cup cilantro, coarsely chopped
10 mint leaves, coarsely chopped
4 green onions, green and white parts diced
large lettuce leaves to serve
1. Whisk ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl with fork. Set aside.
2. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions. Remove from heat.
3. Serve mushroom mixture on a large romaine lettuce leaves! Enjoy!
Original recipe orlandodietitian.com
Made this dish for some guests! They were delicious! You could DEFINITELY make this recipe with tofu for all you plant-based folks!
2 tablespoons avocado oil or sesame oil
1 lb ground chicken, ground turkey (or tofu)
1 medium yellow onion, diced small
1 red bell sweet pepper, diced small
1/4 cup coconut aminos (or braggs liquid amino or soy sauce)
1 tablespoon rice wine vinegar
2 tablespoons raw honey
4 small gloves minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground ginger (or we used ginger paste but be sure you look up correct conversion for that)
8-ounces water chestnuts, diced small
4 green onions, sliced
lettuce leaves for serving
1. Heat oil in a large skillet over medium-high heat. Add in chicken, and cook, stiring and breaking up the pieces until cooked through.
2. Add in the onion, bell pepper, garlic, cayenne pepper, cumin and ginger. Stir, and cook for about 4 minutes, or until onion is soft.
3. Add the water chestnuts, green onions, soy sauce, honey, rice vinegar, sea salt and pepper, and cook for about 3 minutes, until the sauce has thickened.
4. Spoon the mixture into the lettuce leaves and serve immediately.
Recipe cred cleanfoodcrush.com
This soup is ready in just a few minutes with tons of flavor! Makes 2 servings.
2 medium zucchini, spiralized
2-3 tablespoons thai red curry paste (we used 3 to give it more flavor)
2-3 fresh garlic cloves, minced (we used 3)
14 ounces coconut milk
2 cups vegetable stock
8 ounces large shrimp, wild
a small bunch of cilantro
fresh lime wedges
1 red chili (optional)
1. Over medium heat, add 1 tablespoon olive oil, garlic, and shrimp. Cook the shrimp for about 3-4 minutes until pink on all sides. Season with sea salt and pepper. Set aside.
2. In same pan, add red curry paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and vegetable stock, stir and simmer for 2 minutes. Add shrimp and heat through.
3. Place the raw zucchini noodles in two separate bowls, pour hot soup over, and top with cilantro and lime! Serve hot!
Original recipe cred cleanfoodcrush.
1 head cauliflower or 1 bag cauliflower rice
2 cups vegetable broth
1 cup almond meal
garlic powder, salt and pepper
1/2 cup nutritional yeast
optional: Everything But The Bagel seasoning from Trader Joes
optional: 1/2-1 pound wild caught shrimp
1. Cut the cauliflower florets off the stalk and into 1-2 inch pieces. Fill the food processor until half full. You may have to do two batches to avoid overflow. Pulse until cauliflower is finely chopped like grits.
2. Add grits, broth, almond meal, and nutritional yeast in medium sauce pan. Bring to simmer over medium heat. Add garlic, salt/pepper and seasoning if desire.
3. Simmer and stir occasionally for 20 minutes until desired grit texture. Serve immediately.
4. Saute shrimp in a little olive oil. Season with salt and pepper. Top grits with sautéed shrimp.
Serves approximately 6 servings. Recipe Cred Taste of Shred Recipe booklet
Not surprised, this 7- ingredient, naturally sweetened with maple syrup and coconut sugar is dairy free, gluten free, vegan, crispy, crunchy, and nutritious!!! Recipe cred my very favorite website minimalistbaker.com
1/2 cup uncooked white quinoa
3/4 cup pecans, chopped
1/4 cup gluten free rolled oats
2 tablespoons chia seeds
2 tablespoons coconut sugar
2 tablespoons coconut oil
1/2 cup maple syrup
optional: sea salt
1. Preheat oven to 325 degrees and line a baking sheet with parchment paper, ensuring it covers the entire surface and all the edges.
2. Add quinoa, pecans, oats, chia seeds, coconut sugar, and salt in mixing bowl- stir to combine.
3. In a small sauce pan- add coconut oil and maple syrup. Warm over medium-low heat for 2-3 minutes, stirring occasionally until the two are totally combined and there is no visible separation.
4. Pour over the dry ingredients and stir to thoroughly combine and coat. Arrange on parchment-lined baking sheet and spread into an even layer with a metal spoon. Try to get it as even as possible so it will cook evenly.
5. Bake for 15 minutes, then turn the pan around to ensure even browning. Bake 5-10 minutes more and watch carefully as to not burn. You'll know it's done when uniformly deep golden brown in color and very fragrant. The edges may appear to be getting too brown, but they're just getting crisp and caramelized, so don't be afraid of that!
6. Let cool completely before breaking into bite-sized pieces with a sharp knife or your fingers.
7. Once completely cooled, store leftovers in a sealed bag or container at room temperature for 1 week or in the freezer up to a month!
Recipe red my fave Minimalistbaker.com
1 head of large Napa cabbage, chopped into thin strips
2 cups shredded carrots
1/2 cup chopped cilantro
2 tablespoons black sesame seeds and 2 tablespoons white sesame seeds
1/2 cup cashews
1/4 cup tamari (that is gluten free soy sauce)
1/4 cup white wine vinegar
3 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons Hoisin sauce (I like the gluten free one by Kikkoman)
1 tablespoon toasted sesame oil
1 teaspoon sriracha
1/2 teaspoon sea salt
5 chopped green onions, green and white parts
For the dressing:
In a small mason jar with lid, add tamari, vinegar, minced garlic, olive oil, hoisin sauce, toasted sesame oil, sriracha, sea salt and chopped green onions. Put on lid and shake Vigorously. Set aside.
Combine chopped cabbage, carrots, cilantro, sesame seeds, cashews, (and chicken if desire animal protein), with enough dressing to coat. Use as much dressing as desired! Enjoy!
Original recipe cred Lindawagner
1 scoop Juice plus vanilla complete
1-2 tsp melted coconut oil
splash unsweetened almond milk
1 tablespoon (or more:) of Enjoy Life Mini Chocolate chips (or any dairyer chocolate chips)(we also like the Lily's brand)
Mix and Eat!!!
Recipe Cred Juice Plus Community and Healthy Living Revolution resources!
Not only are these a crowd pleaser, but they are super easy and great for last minute make for a neighbor or dessert for the family!
1 cup peanut butter
1 cup sugar (we used coconut sugar)
1 large egg
1 teaspoon vanilla
Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until combined. Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets. Flatten gently with fork. Bake at 325°F for 15 minutes or until golden brown. Sprinkle with a little sugar! Enjoy!