Servings: 1, Prep Time: 2 min, Cook Time: 0 min
Top yogurt with all other ingredients and enjoy!
Calories: 369, Fat: 27g, Carbs: 21g, Protein: 13g, Fiber: 5g
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Cinnamon Quinoa Breakfast Bowl with Apples & Walnuts
SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 0.25 cup [42.5 g] Quinoa (uncooked) 0.5 cup [120 ml] Organic Unsweetened Almond Milk 0.25 tsp [0.57 g] Cinnamon 0.5 tbsp [10 g] Maple Syrup 0.5 apple Apples (Chopped) 2 tbsp [14 g] Chopped Walnuts 0.5 tbsp [7 g] Chia Seeds 1 scoop [20 g] Collagen Powder DIRECTIONS Rinse the quinoa thoroughly.Cook it in a small pot with the almond milk and cinnamon over medium heat until the quinoa is fluffy and the liquid is absorbed (about 15 minutes). Stir in the maple syrup, chia seeds, and collagen powder. Top with the chopped apple and walnuts before serving. NUTRITION INFO Calories : 423.5 Fat : 15.85 g Carbs : 53.9 g Protein : 22.14 g Fiber : 8.5 g Sugar : 15.91 g
Hearty Vegetable Chili
SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 45 MINUTES INGREDIENTS 1 tbsp [14 g] Olive Oil 1 onion [110 g] Yellow Onions (chopped) 1 - [10 g] Green Pepper (chopped) 2 medium [122 g] Carrot 3 tsp [7.8 g] Chili Powder 1 tsp [2.8 g] Garlic Powder 1 tsp [2.1 g] Paprika 0.25 tsp [0.45 g] Red or Cayenne Pepper 0.5 tsp [1.05 g] Cumin 1 Dash [1 g] Himalayan Pink Salt 1 dash [0.1 g] Black Pepper 1 tbsp [1 g] Cilantro (Coriander) (optional garnish ) 16 ounce [448 g] Ground Beef (85% Lean / 15% Fat) 1 can (28oz) [794 g] Diced Canned Tomatoes DIRECTIONS Heat a large pot to medium heatAdd the olive oilWhile the pot is heating up, chop the onion, pepper,and carrots into small pieces Hearty Vegetable Chili Add the chopped vegetables to the hot oil and sauté until the vegetables begin to soften Add the ground beef and stir everything togetherOnce the beef is cooked, scoop out any additional fat/oil leftover from the meat Add the diced tomatoes, chili powder, garlic powder, smoked paprika, cayenne pepper, cumin, salt, and pepper Combine all ingredients, cover the pot with a lid and simmer for 30 minutes Remove from heat, and sprinkle with cilantro Enjoy!
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
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