• Grilled Lime Salmon with Avocado-Mango Salsa Recipe

    This Grilled Lime Salmon with Avocado-Mango recipe is the perfect refreshing summertime dinner. The salsa is so fruity and fresh, and the salmon is packed with flavor. Cooked perfectly on the grill, this will be a family favorite!

    Lime Salmon Salsa Photo Credit: Cooking Classy

     

    Ingredients:

    Lime Salmon

    • 4 small skinless salmon fillets
    • 3 tbsp olive oil, plus more for grill
    • 2 tsp lime zest
    • 3 tbsp fresh lime juice
    • 3 cloves garlic, crushed
    • salt and ground black pepper, to taste

     

    Avocado-Mango Salsa

    • 1 large mango, peeled and diced
    • 3/4 cup chopped red bell pepper (1/2 large)
    • 1/3 cup chopped red onion
    • 1 large avocado, peeled and diced
    • 1 tbsp fresh lime juice
    • 1 tbsp olive oil
    • 1 tbsp Zico Coconut Water
    • salt and pepper, to taste

     

    Directions:

    • In a medium sized baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste. Place salmon in baking dish, cover and allow to marinate in refrigerator 30 minutes, then flip salmon to opposite side and allow to marinate 30 minutes longer. Preheat the grill to medium-high heat. Brush grill with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will may break apart). For the avocado-mango salsa, prepare while the salmon is grilling. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste. Serve salmon warm with avocado mango salsa.

     

  • Bruschetta Grilled Chicken Zoodle Recipe

    These Bruschetta Grilled Chicken Zoodles are the best summer recipe to stay bloat free and feeling great. It's light and delicious, yet filling and satisfying.

    Bruschetta Grilled Chicken Zoodle Bowls Photo Credit: Whitney Bond

    Ingredients:

    • 3 tbsp olive oil, divided
    • 2 tbsp balsamic vinegar
    • ½ tsp sea salt
    • ½ tsp black pepper
    • 3 cloves garlic, crushed
    • 2 tbsp fresh basil, chopped
    • 2 chicken breasts
    • 2 large zucchinis, spiralized
    • 2 cups tomato basil bruschetta (ingredients below)

     

    Bruschetta Ingredients:

      • 3 Roma tomatoes, chopped
      • ¼ cup red onion, chopped
      • 2 cloves garlic, minced
      • 1 tbsp fresh basil, chopped
      • 2 tbsp extra virgin olive oil
      • 1 tbsp balsamic vinegar
      • ¼ tsp salt
      • ¼ tsp black pepper

     

    Instructions:

    • Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil in a large plastic bag. Swish it around and mix it all together, then add the chicken and marinate for up to 8 hours (at least for 1 hour). To make the tomato basil bruschetta, mix all ingredients in a bowl, and place it in the refrigerator until ready to serve. When ready to grill the chicken, remove the chicken from the marinade and grill over medium heat for 10-12 minutes per side. While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet and add the zucchini noodles. Saute the zoodles for about 5 minutes. To serve, separate the zoodles equally on a plate or in a ziploc container for meal prepping. Top the zoodles with some sliced grilled chicken and a spoonful (or two) of the bruschetta. Enjoy!
  • Salted Chocolate Dipped Mandarin Slices Recipe

    These Salted Chocolate Dipped Mandarin Slices are dairy-free and the perfect summer time snack! Sweet, salty and healthy all in ONE snack :)

    Salted Chocolate Dipped Mandarin Slices Photo Credit: Deliciously Yum

    Ingredients:
    5 mandarin oranges
    1/2 cup Enjoy Life dairy-free dark chocolate chips
    sea salt
    Instructions:
    Line a baking sheet with parchment or wax paper and set aside. Peel the mandarin oranges. In a microwave safe bowl, melt chocolate chips. Dip each slice halfway into the melted chocolate and place on prepared baking sheet. Sprinkle with salt and repeat until all slices are evenly coated and sprinkled with salt. Refrigerate for 10 minutes or until chocolate has hardened. Enjoy!
    **These Salted Chocolate Covered Mandarin Slices will keep up to 2 days in an airtight container or storage bag in the fridge.**

  • Honey Mustard Chicken & Bacon Skewer Recipe

    Grill up these yummy chicken skewers while enjoying the gorgeous weather outside! Make a simple marinade, thread chicken and bacon on a skewer, and throw them on the grill! So delicious, everyone will love them.

    Chicken skewers Photo Credit: Diary of a Recipe Collector

    Ingredients:
    2 chicken breasts, cut into 3 strips each
    8 slices Applegate Turkey Bacon
    1 tsp creole seasoning or seasoned salt
    2 tbsp honey
    2 tbsp dijon mustard
    Juice of ½ lemon
    a pinch of crushed red pepper flakes
    ¼ tsp paprika
    ½ cup shredded Daiya cheddar cheese (optional)
    2 green onions, chopped
    Skewers
    Instructions:
    In a gallon ziploc bag, add the seasonings, honey, dijon mustard, and lemon juice. Seal and shake to mix everything up. Add chicken to the bag and seal the bag and mix around the chicken to make sure it's well coated. Refrigerate for 30 minutes to an hour. When ready to grill, lay a chicken strip onto a piece of bacon. Thread them together onto skewer alternating back and forth. Do the same with one more chicken strip and one more piece of bacon on the same skewer. Repeat this process with the other skewers. Grill over medium high heat rotating until chicken is cooked through (about 10-12 minutes). Remove from heat and top with green onions and the dairy-free cheese if desired and serve!

  • Lemon Chicken Foil Pack Recipe

    This Lemon Chicken Foil Pack Recipe is the simplest meal you'll ever make! Wrap up chicken breast, asparagus, and lemon slices with some garlic, olive oil, and seasonings - throw them on the grill, and you have a delicious healthy QUICK dinner!

    Lemon chicken asparagus foil packs Photo Credit: Creme de la Crumb


    Ingredients:

    • 4 boneless skinless chicken breasts, pound to equal thickness
    • 1 large bundle of asparagus spears, trimmed and halved
    • 1 lemons, sliced and divided
    • 1 teaspoon minced garlic
    • 2 tbsp olive oil
    • 1½ teaspoons Italian seasoning
    • salt and pepper to taste

     

    Instructions:

    • Lay four squares of foil out on a flat surface (try making them about 1ftx1ft). Place one chicken breast in the middle of each piece of foil. Place some of the asparagus around the chicken and lay a lemon slice or two on top. Stir together oil, garlic, some lemon juice, and Italian seasoning. Brush over chicken and asparagus. Fold the foil over the chicken and asparagus to close, and pinch the ends together. Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through.  Sprinkle with salt and pepper to taste. Serve immediately and enjoy!
  • Basil Cucumber & Corn Salad Recipe

    Mmm.. Summer is almost officially here!!! Although we are super excited for the warmer weather, we know that eating healthy can be extremely difficult. With all the barbeques and day drinks, how does anyone stay eating clean?! Well, we will be sharing plenty of summer recipes that are equally delicious, yet super healthy!

     

    This Basil Cucumber & Corn Salad is the perfect side salad for any party or summertime dinner! With only a few ingredients and 10 minutes prep, you have an amazing summer salad that everyone will love.

    Basil Chive Cucumber Corn Salad Photo Credit: Sumptuous Spoonfuls.

    Ingredients:

    • 3 cups cooked corn, cut from cobs (about 5) - grill corn on the cob for extra flavor!
    • 1 large cucumber, peeled and chopped
    • 1/2 cup basil, chopped
    • 1/4 cup chives
    • 2 tbsp of our mayo recipe (found under ‘recipe’ tag & ‘condiment’ section)
    • Salt & fresh ground pepper, to taste

     

    Instructions:

    • In a mixing bowl, mix together the corn, cucumber, basil and chives. Stir in the mayo and add salt & pepper to taste. Place in refrigerator until ready to serve!
  • Mexican Coleslaw Recipe

    This Mexican Coleslaw is a new and absolutely delicious backyard barbecue staple!! Perfect for the upcoming summertime! Of course, this coleslaw is dairy-free using daiya plain yogurt and our healthy mayo recipe (see below). Grill up some corn on the cob for the ultimate summer flavor!

    Mexican Coleslaw Photo Credit: Lemon Tree Dwelling

    Coleslaw Ingredients:

    • 1 bag coleslaw mix
    • ½ cup red pepper, diced
    • ½ cup black beans, rinsed and drained
    • ½ cup grilled corn
    • ¼ cup minced cilantro
    • 1 jalapeno, seeds removed and diced
    • ¾ cup mayo (*see our recipe below*)
    • ¼ cup daiya plain yogurt
    • ½ package Simply Organic  taco seasoning
    • 2 Tbsp. lime juice

     

    Mayo Recipe:

    • 3/4 cup extra virgin olive oil (or 1/2 cup EVOO + 1/4 cup organic canola oil or grapeseed oil)
    • 1 egg yolk (cooked)
    • 1/2 teaspoon salt
    • 1/2 tablespoon apple cider vinegar
    • 1/2 tablespoon lemon juice
    • 1/2 teaspoon Dijon mustard (you can also use just regular mustard, if you prefer)

     

    Mayo Instructions:

    • Add oil, egg yolk, salt, apple cider vinegar, lemon juice and dijon mustard to a blender and blend until smooth and creamy

     

    Coleslaw Instructions:

    • In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño. In a separate bowl, combine mayo, yogurt, taco seasoning, and lime juice. Add mayo mixture to coleslaw mixture and stir to combine.
  • Carrot Cake Oatmeal Bars Recipe

    Treat yourself early in the morning with these yummy Carrot Cake Oatmeal Bars! You can top them with basically anything you desire - keeping it healthy, of course! This recipe makes about 16 squares when you use an 8x8 baking dish.

    carrot cake bars Photo Credit: Sweet As Honey

    Ingredients

    • 2 cups rolled oats
    • 1/3 cup unsweetened shredded coconut
    • 1/2 cup grated carrots
    • 1/2 cup raw almonds (or mixed nuts)
    • 1/4 cup ground flaxseed
    • 1 tablespoon cinnamon
    • 1/4 teaspoon ground ginger
    • 2 bananas, medium size, mashed
    • 1 tablespoon coconut oil, melted
    • 3 tablespoon honey or rice malt syrup
    • 2 tablespoon creamy almond butteror nut butter of your choice

     

    Toppings

    • grated carrots
    • slivered almonds
    • shredded coconut
    • old fashioned oats
    • 2 teaspoon coconut oil
    • 3 tablespoon almond milk
    • cinnamon
    • fresh berries

     

    Instructions

    • Preheat oven to 350 F. Cover a square baking pan with baking paper and set aside. Using a food processor, blend all the ingredients except the carrots. Process until all is blended well. Add the grated carrots, and process again 15-30 seconds to incorporate. Transfer the batter into the prepared baking pan. Using your hands, press firmly to cover the pan evenly. Bake 15 minutes (until the sides start to gets crispy). Now, you can prepare the toppings. In a bowl, add the melted coconut oil and almond milk. Microwave until liquid - about 30 seconds to 1 minute tops. Combine in all the other topping ingredients and stir. Remove the pan from the oven, and spread the toppings on the top of the baked bar, press firmly with a spoon to make sure it sticks to the carrot bar. Return to the oven for another 15 minutes. Let the cake cool for at least an hour before removing it from the pan. Cut the cake into even squares. Store in your refrigerator for up to 1 week.

     

  • One Sheet Honey Lime Chicken Recipe

    This one sheet Honey Lime Chicken recipe is the perfect, simple recipe to make and meal prep with! This recipe below makes about 6 meals worth of delicious food in a little amount of time and very little clean-up necessary! Store in Tupperware for up to five days!

    One sheet chicken recipe Photo Credit: Life Made Sweeter

    Ingredients:
    6 chicken breasts
    salt and black pepper to taste
    3 tablespoons tamari
    2 tablespoons fresh lime juice (1 lime)
    ¼ cup honey
    2 teaspoons sesame oil

     

    Seasonings:
    1 1/2 teaspoons salt
    1/2 teaspoon garlic powder
    ½ teaspoon black pepper
    1/2 teaspoon chili powder
    1/2 teaspoon cumin
    1/2 teaspoon smoked paprika

     

    For the vegetables:
    1 1/2 cups broccoli florets,
    1 bunch of asparagus, trimmed
    1/3 cup of yellow bell pepper chunks

     

    For meal prepping:
    Side of your choice: brown rice or quinoa
    6 lunch containers

     

    Instructions:
    Preheat the oven to 400ºF. Line a a baking sheet with heavy duty foil (makes for easy clean up). Spray a large baking sheet with cooking spray. Place the chicken on the prepared baking sheet. Season with salt and black pepper to taste. In a small bowl, combine the tamari, lime juice, honey, and sesame oil together. Drizzle 1/3 of the sauce over the chicken. Bake for 20 minutes. Meanwhile, combine the seasonings in a small bowl and set aside. After 20 minutes, remove baking pan from the oven, flip the chicken and place the asparagus, broccoli and bell peppers along the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 teaspoon for the end). Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. Drizzle the chicken with additional sauce and turn the oven to broil for 1-2 minutes, until the chicken has a nice brown color. Sprinkle with chopped parsley, if desired and serve hot.

     
    ***** For meal prepping: Make the brown rice or quinoa while the chicken is cooking. Divide evenly into lunch containers and store in the fridge for up for up five days.

  • Sweet Potato Salad Recipe

    This Sweet Potato Noodle recipe is perfect for all of you vegans out there! Even if you’re a carnivore, like myself, this recipe is so delicious - just add in some grilled chicken and boom!

    IMG_1726 Photo Credit: This Savory Vegan

    Ingredients:
    Dressing -
    ½ cup smooth peanut butter
    2 tbsp. tamari
    1-2 tbsp. sriracha, to taste
    1 jalapeno, diced
    ⅔ tsp. ground ginger
    ¼ - ½ cup water, as needed
    Noodles -
    1 tsp. olive oil
    1 clove garlic, diced
    1 sweet potato, spiralized
    ½ cup frozen edamame
    Salad -
    3 cups baby spinach
    1 cup shredded cabbage
    3 green onions, diced

    Instructions:
    Dressing - Combine all of the ingredients in a blender, starting with only ¼ cup of water. Blend on high until combined, adding more water as needed.
    Noodles - Using the spaghetti spiralizer fitting, cut the sweet potato into noodles. Place a pan on the stove over medium heat. Add olive oil, garlic and sweet potato and sauté for 3 minutes, flipping with tongs regularly. Add edamame to the pan and cook for an additional 2-3 minutes, or until edamame is warm and sweet potatoes are tender but not mushy. Remove from the heat.
    Salad - Combine spinach, cabbage, green onions and sweet potato noodle/edamame mixture in a large bowl. If eating all at once, add dressing and toss to combine. If you don't think you will finish the whole salad, add dressing to each serving to avoid spinach from wilting.

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