Did you know that Chia seeds are one of the healthiest foods on the PLANET? They deliver a TON of nutrients, including fiber, protein, healthy fats, and B vitamins to name a few, and only ONE digestible carbohydrate for very few calories. Those healthy fats and high protein content can aid with weight loss and protect you against heart disease. They also pack an antioxidant punch that may help you reduce your risk for certain kinds of cancer. Best of all? These magical little seeds are so easy to prepare into a healthy breakfast to kickstart your day! Enjoy this super quick & easy (and did we mention delicious?!) breakfast-on-the-go Chia Seed pudding!
equal parts chia seed and regular or unsweetened almond milk
1 tablespoon honey or your favorite healthy sweetener
Mix, let stand 5min or overnight
*add more chia seeds to thicken or milk to thin
This recipe comes from one of our BodyBarre Beautiful Instructors, Jill Scott
If you’re not getting enough protein, you’re probably feeling a bit slow by the time the afternoon rolls around. The fix: This flavor-packed shrimp salad. Shrimp is seasoned with chili powder and cayenne to warm up your tummy, and antioxidant-rich spinach and kale delivers essential vitamin K and fiber. Avocado will fill you up with good-for-you fats for lasting power. Top the whole thing off with a miso dressing, which is made with fresh ginger and lime juice to help you fight colds and boost your immunity.
This spicy shrimp and avocado salad has cucumbers, spinach, shrimp, and avocado with a creamy miso dressing.
For the Salad:
1 teaspoon minced garlic
1/2 pound raw shrimp, tails removed
1/2 tablespoon butter
1/2 teaspoon chili powder
1/4 teaspoon cayenne
1 1/2 cups sliced avocados (2 small)
4 cups chopped spinach or baby kale
fresh chopped cilantro for topping
peanuts for topping
For the Dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice (more to taste)
2 tablespoons agave nectar
1 1/2 tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
1/2 teaspoon minced garlic
1/4 teaspoon salt
Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.
If you know me, you know that I LOVE avocados. This green soup is similar to a Gazpacho (a gazpacho is a cold soup traditionally made from a base of tomatoes, peppers and other vegetables). This soup deviates from the traditional, and calls for cucumber as a base, building on the flavor with celery for some saltiness (and circulation benefits!), avocado for creaminess (and a good healthy fat), chili for some kick and fresh dill for a unique refreshing taste.
The words “cold” and “soup” in the same sentence usually leave people feeling a bit conflicted, but fear not! I used to react this way too, but once I actually got around to giving this recipe a try, I realized how incredibly delicious it can be! I like to tell people it’s just like a smoothie in a bowl….only savory!
I hope you enjoy this recipe….i know this cold soup will leave you feeling refreshed, happy, and a little bit healthier!
10 minutes (you cannot beat that!)
1 cup filtered spring water
1 whole cucumber
1/2 stalk celery
1/2 large avocado
1/4 red onion
2 stalks fresh dill
Juice of 1 lemon
1 clove garlic
chili powder to taste
Throw all the ingredients in your blender and blend until smooth and creamy!! Garnish with a dollop of coconut, yogurt, or chopped vegetables! ENJOY!!
It’s the New Year and, like most folks, eating better and getting more exercise is on the top of the agenda for this year. So far, I’ve been pretty good about both, and with an assortment of delicious winter vegetables, it’s easy to make really tasty, HEALTHY meals!
I think it can sometimes be a challenge to get motivated to eat salads on a daily basis, because they can get a bit monotonous. Actually, salads can be incredibly creative, and it all depends on what’s in season and what’s available at your local market. Sometimes creativity can simply come down to what kinds of greens I use. For instance, in this salad, I used arugula and lentils as a base! This is a quick and easy seasonal salad that you can toss together in no time and enjoy!!
ABOUT 30 MINUTES
For the Salad:
2 cups peeled butternut squash, diced
1 apple, diced
1 Tbsp olive oil (plus more for drizzling)
1/2 tsp cumin
2 sprigs thyme
2 cloves garlic, smashed; kosher salt and pepper
2 cups arugula
1 cup canned or cooked lentils.
Heat oven to 375°F. On a rimmed baking sheet lined with parchment paper, toss the squash and apple with the oil, cumin, thyme, and garlic. Season with salt and pepper. Roast until the squash is fork-tender, about 20 minutes; let cool slightly. Divide the arugula, squash, apple, and lentils between two plates; drizzle with olive oil and season with salt and pepper.