Here's a very quick and easy recipe for you to try sometime!
Pork tenderloin and the secret ingredient! (Watch the video to find out) with Vidalia onions and Broccoli
Enjoy!!
Here's a very quick and easy recipe for you to try sometime!
Pork tenderloin and the secret ingredient! (Watch the video to find out) with Vidalia onions and Broccoli
Enjoy!!
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Hard Boiled Eggs, Rainbow Slaw and Cashew Breakfast
Servings: 1, Prep Time: 5 min, Cook Time: 0 minIngredients1 cup [85 g] Broccoli Slaw0.5 cup [28.35 g] Shredded Red Cabbage2 tbsp [30 g] Apple Cider Vinegar0.5 tbsp [7 g] Olive Oil4 large [200 g] Hard-Boiled Egg1 tbsp [1 8.5] Dry Roasted Cashew Nuts1 Dash [1 g] Himalayan Pink SaltDirectionsMix broccoli slaw and red cabbage together in a large bowl.Using your hands, massage the broccoli slaw and cabbage mix with apple cider vinegar, olive oil and salt.Serve with hardboiled eggs and cashews.Nutrition InfoCalories: 434, Fat: 30g, Carbs: 12g, Protein: 28g, Fiber: 4g, Sugar: 6g
Corn Brussels Sprout Salad
Servings: 2, Prep Time: 15 min, Cook Time: 0 minIngredients1 cup [122 g] Unsweetened Coconut Milk Yogurt1 Juice of 1 lime [38 g] Fresh Lime Juice1 tsp [2.4 g] Onion Powder1 tsp [2.8 g] Garlic Powder1 tsp [1.2 g] Kosher Salt1 tsp [2.6 g] Chili Powder0.5 tsp [1.05 g] Black Pepper2 tbsp [10 g] Nutritional Yeast2 tbsp [29.6 g] Water2 cup [176 g] Brussels Sprouts (Thinly shaved)1 can [340 g] Yellow Sweet Corn (canned, 15.5 oz) (Drained and rinsed)1 cup [240 g] Black Beans (Canned) (Drained and rinsed)0.25 onion (small) [37 g] Red Onions (Chopped)1 cup [135 g] Queso Fresco (Crumbled)DirectionsAdd yogurt, lime juice, onion powder, garlic powder, salt, black pepper, chili powder, nutritional yeast, and water to a bowl and mix until combined to make a dressing.Add brussels sprouts, corn, black beans, red onion, queso fresco, and dressing to a large bowl and gently mix until all ingredients are combined. Refrigerate until ready to eat.Nutrition InfoCalories: 478, Fat: 12g, Carbs: 79g, Protein: 27g, Fiber: 18g, Sugar: 10g
Harvest Lentil Salad
Servings: 2, Prep Time: 10 min, Cook Time: 20 minIngredients0.75 cup [144 g] Lentils4 tbsp [28 g] Pumpkin Seeds0.5 apple Apples1 tsp [4.7 g] Lemon Juice1 stalk, medium (7-1/2" - 8" long) [40 g] Celery (Chopped)0.25 cup [62 g] Apple Cider0.25 tbsp [3.75 g] Apple Cider Vinegar0.25 tsp [0.17 g] Sage (Ground)2 cup [40 g] Arugula (Rocket)DirectionsCook the lentils according to the package instructions.Meanwhile, chop the apple and toss into a bowl with the lemon juice. Set aside.When the lentils are done cooking, rinse them with cool water and set aside in the refrigerator to cool for several minutes.Once the lentils have cooled, toss them with the apples, pumpkin seeds, chopped celery, and a dash of salt and pepper.Whisk together the apple cider, apple cider vinegar, sage and salt/pepper. Pour over top of the lentil/apple mixture and toss until well combined.Allow the salad to marinate in the refrigerator for about an hour before serving. Serve alone or over top of arugula.Nutrition InfoCalories: 396, Fat: 9g, Carbs: 55g, Protein: 24g, Fiber: 24g, Sugar: 10g
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