Here's a quick dessert made with fresh Strawberries and some freshly whipped cream.
Watch the full video to learn how we make our own whipped cream! Yummy and healthy!
Here's a quick dessert made with fresh Strawberries and some freshly whipped cream.
Watch the full video to learn how we make our own whipped cream! Yummy and healthy!
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Lentil & Carrot Bowl with LemonTahini Drizzle
SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 25 MINUTES INGREDIENTS 0.5 cup [100 g] Brown Lentils 1.5 cup [355.5 g] Water 0.5 cup [56.5 g] Shredded Carrots 1 tbsp [14 g] Avocado Oil 1 cup, florets [71 g] Broccoli (Steamed) 0.5 avocado [68 g] Avocado (Sliced) 0.25 cup [14.18 g] Shredded Red Cabbage 0.25 tsp [0.3 g] Kosher Salt 1 dash [0.1 g] Black Pepper 2 tbsp [20 g] Hemp Hearts (Optional Garnish) 2 tbsp [30 g] Tahini 1 tbsp [14 g] Lemon Juice 1 tbsp [14.8 g] Water 0.5 tbsp [10 g] Maple Syrup 0.25 tsp [0.7 g] Garlic Powder 1 scoop [20 g] Collagen PowderDIRECTIONS Rinse lentils, then combine with water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until tender. Drain any excess water and stir in 1 scoop of collagen while warm until fully dissolved. While lentils cook, steam broccoli and prepare other ingredients. For the sauce, whisk together tahini, lemon juice, warm water, maple syrup, garlic powder, and salt in a small bowl until smooth. Assemble bowls starting with the collagen-infused lentils as the base. Top with steamed broccoli, sliced avocado, shredded carrots, and cabbage. Drizzle with lemon-tahini sauce and sprinkle with 2tbsp hemp hearts. Enjoy! NOTES To Serve Cold:: Enjoy as a chilled bowl, ideal for meal prep or warm weather lunches. Keep the avocado and tahini drizzle separate until ready to serve. NUTRITION INFO Calories : 505 Fat : 26.39 g Carbs : 46.64 g Protein : 25.64 g Fiber : 19.23 g Sugar : 5.14 g
Baked Tilapia with Sweet Potatoes and Asparagus
SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTESINGREDIENTS6 oz [170.1 g] Tilapia (Fish)0.5 sweetpotato, 5" long [65 g] Sweet Potato0.25 bundle [25 g] Asparagus1.5 tbsp [21 g] Olive Oil1 dash [0.4 g] Salt (To taste)1 dash [0.1 g] Black Pepper (To taste)0.25 tsp [0.7 g] Garlic PowderDIRECTIONSPreheat your oven to 350 degrees F (175 degrees C).Dice the sweet potato and asparagus. Toss in a bowl with the olive oil, salt, pepper and garlic powder. Place on a baking sheet and bake for about 15 minutes (flipping about halfway through) or until the sweet potatoes are soft.Place the tilapia on a baking sheet and season with salt, pepper and garlic powder. Cook for about 8 minutes until cooked throughout.NUTRITION INFO Calories : 405 Fat : 24.09 g Carbs : 13.81 g Protein : 36.01 g Fiber : 2.45 g Sugar : 2.96 g
Lemon Herb Chicken Thighs with Roasted Root Veggies
SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 35 MINUTES INGREDIENTS 12 oz [339 g] Boneless Skinless Chicken Thighs (raw) 1 tbsp [14 g] Avocado Oil 1 small lemon [30 g] Lemon Juice 1 tsp, ground [0.6 g] Oregano 1 tsp [2.8 g] Garlic Powder 0.5 tsp [0.6 g] Kosher Salt 1 cup, cubed, uncooked [133 g] Sweet Potato 0.5 beet [41 g] Beet (Cubed) 1 medium [61 g] Carrot (Peeled and Chopped) 1 tbsp [14 g] Olive Oil 1 tbsp [3.8 g] Parsley (For Garnish) DIRECTIONS Preheat the oven to 400°F (204°C). Toss the sweet potato, beet, and carrot with olive oil and a pinch of kosher salt. In a bowl, whisk together the lemon juice, avocado oil,oregano, garlic powder, and kosher salt. Rub the mixture evenly onto the chicken thighs. Place the chicken on top of the vegetables and roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with chopped parsley and serve. NUTRITION INFO Calories : 401.25 Fat : 20.58 g Carbs : 19.93 g Protein : 34.96 g Fiber : 3.78 g Sugar : 6 g
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