Put all the ingredients into a blender.
Blend on high until a consistent mixture is achieved.
For a thicker smoothie allow it to sit for 15 to 30 minutes so the chia seeds can absorb the liquid.
Pour into a large glass.
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Orange Cardamom Coconut Macaroons
SERVINGS: 12 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 2 large [66 g] Egg White 0.25 cup [80 g] Maple Syrup 1 small (2-3/8" dia) [96 g] Orange (1 tsp zested) 0.25 tsp, ground [0.5 g] Cardamom 2 cup [192 g] Unsweetened Shredded Coconut DIRECTIONS Preheat oven to 325°F (163°C) and line a baking sheet with parchment. Whisk egg whites until frothy. Add maple syrup, zest,and cardamom. Stir in coconut until evenly coated.Scoop tablespoon-sized mounds onto sheet and bake14–16 minutes until golden. Cool on wire rack. NUTRITION INFO Calories : 112.04 Fat : 8.02 g Carbs : 8.13 g Protein : 1.56 g Fiber : 2.87 g Sugar : 6.12 g
Lemon-Dill Baked Cod with Quinoa & Asparagus
SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 10 oz [280 g] Cod (2 Fillets) 2 tbsp [28 g] Lemon Juice 1 sprigs [0.2 g] Dill (Chopped) 0.5 cup [85 g] Quinoa (uncooked) 1 bundle [100 g] Asparagus (Trimmed) 2 tbsp [28 g] Avocado Oil (Divided) 2 dash [1.25 ml] Kosher Salt (Divided) 1 dash [0.1 g] Black Pepper DIRECTIONS Cook the quinoa according to the package instructions. Preheat the oven to 400°F (204°C). Toss the asparagus with half of the avocado oil and half the kosher salt. Spread it in a single layer on a baking sheet. Roast for 5 minutes.Reduce the oven temperature to 375°F (190°C). Place the cod fillets in a baking dish and drizzle with the remaining avocado oil and all of the lemon juice. Sprinkle with chopped dill, half the kosher salt, and black pepper. Place the cod in the oven with the asparagus and bake both for 12–15 minutes, or until the cod flakes easily with a fork and the asparagus is tender-crisp. Serve the baked cod with the cooked quinoa and roasted asparagus. Drizzle with extra avocado oil before serving, if desired. NUTRITION INFO Calories : 415 Fat : 19.32 g Carbs : 30.63 g Protein : 32.03 g Fiber : 3.93 g Sugar : 0.15 g
Tuna & White Bean Salad with Spinach
SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 0 MINUTES. INGREDIENTS 1 can (6.5 oz), drained [167 g] Tuna in Water (Canned) 0.5 cup [130.5 g] Canned White Beans 1 cup [30 g] Spinach (Chopped) 0.5 medium [100.5 g] Cucumber (Diced) 0.25 cup [37.25 g] Cherry Tomatoes (Halved) 1 tbsp, chopped [5 g] Red Onions 4 olives [60 g] Kalamata Olives (Pitted) 2 tsp [9.6 g] Olive Oil 1 tsp [4.7 g] Lemon Juice 1 dash [0.63 ml] Kosher Salt 1 dash [0.15 g] Black Pepper DIRECTIONS In a bowl, combine tuna, white beans, spinach, cucumber, cherry tomatoes, red onion, and olives. Drizzle with olive oil and lemon juice.Season to taste with kosher salt and black pepper. Toss gently until everything is evenly coated. NUTRITION INFO Calories : 456.85 Fat : 14.38 g Carbs : 27.06 g Protein : 52.54 g Fiber : 8.41 g Sugar : 3.24 g Tuna & White Bean Salad with Spinach
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