10 oz wild salmon fillet
1 red pepper, sliced 1 green pepper, sliced 1 yellow pepper, sliced 1 white onion, sliced 1/3 cup olive oil 1 tbsp chili powder 2 tsp cumin 1/2 tsp garlic powder pinch of chili flakes (optional) 1 tsp salt 1/2 tsp ground pepper Feta cheese optional
0 Comments
1 large grapefruit
2 1/2 tbsp coconut sugar 1 tbsp coconut oil 1 tsp ground cinnamon Preheat broiler to high. Cut each grapefruit in half crosswise. Cut a thin slice off the bottom of each half, if necessary, to that it will stand upright. Using a sharp knife, loosen the grapefruit segments. Place the halves upright in a baking dish. Sprinkle grapefruit halves with coconut oil and coconut sugar. Place grapefruit in oven to broil for 5-7 minutes, and not any longer. Coconut sugar should be slightly caramelized and slightly syrupy. Let cool until safe enough to eat and enjoy! 1-2 tsp melted coconut oil
1 scoop Juice Plus Vegan Vanilla Complete 1 tbsp dark chocolate mini chips (we like Lily or Enjoy Life brand) splash of plant milk Whisk together and prepare yourself! 3 cups cooked quiona (equal to one cup uncooked)
2 1/2 cups oats 3/4 cup chocolate chips (we use Lily or Enjoy Life brand) 1/4 cup flaxseeds 3/4 cup creamy peanut butter 3/4 cup plant milk (we use unsweetened almond milk) 1/4 cup honey Optional: add one scoop of Juice Plus Chocolate Complete
1 cup glutenfree oats
2 cups plant milk 2 tbsp flaxseeds 2 large carrots, grated 2 tsp cinnamon 1 scoop vanilla plant based protein (We use Juice Plus Vegan Complete) 1/4 cup raisins chopped walnuts, almonds, or coconut optional to garnish Combine all ingredients in a mason jar. Mix well and leave in the refrigerator overnight. Enjoy! 2 tbsp coconut oil 4 tbsp Juice Plus Chocolate Complete Peanut butter 1. Melt 2 tbsp coconut oil. 2. Add 4 tbsp JP Complete to coconut oil. 3. Pour into silicone muffin cup and allow to freeze 5 minutes. 4. Add 1/2 tsp Peanut butter and spread. 5. Then repeat first steps for the top layer of chocolate. 6. Then freeze for 30 minutes! Enjoy! Remember to follow me on Facebook, Twitter, and Instagram!
Share your delicious creations using #LauraAllenRecipes |
Archives
November 2020
Categories
All
|