Shakes have become my healthy meal option on the go. After a good workout or running out the door, my daily routine includes a nutritious shake of some kind. Adding protein to a shake can be difficult since many of the powders on the market are filled with junk and not gluten-free.
Sunwarrior is a clean plant based protein and natural supplement option. Sunwarrior offers a large selection of products with items the are raw, organic or all-natural. Can’t beat an option that is gluten-free, soy free, non-gmo, dairy free and vegan.
Many different options are available:
Classic Protein is made from fermented brown rice. This simple formula is suggested for those with food allergies and our more granola customers.
Warrior Blend is a synergistic combination of pea, goji berry, and hemp proteins with the bonus of medium chain triglycerides from coconut. Warrior Blend has a slightly better amino acid profile and includes the anti-inflammatory power of coconut to speed recovery.
Classic Plus relies on brown rice, pea, quinoa, chia, and amaranth for ancient grain goodness without the gluten or carbs. It has a similar amino acid profile to Warrior Blend, but a slightly different texture and flavor.
Read more about this product or buy online at: https://sunwarrior.com/store/
Posted in Breakfast, Lunch, Review, Snack
- Tagged dairy free, easy, gf, gluten free, healthy, paleo, vegan, vegetarian
Watermelon salad is a wonderful side on a hot day. The texture sweetness of watermelon makes it fun to get creative.
4 cups cubed watermelon
Juice of 1 lemon
1/2 jalapeño pepper
1/3 cup goat cheese (optional)
In a large bowl mix watermelon and lemon juice. On the side remove the seeds of the jalapeño and then slice into thin strips. Add half of the jalapeño to the bowl and mix well. Serve cold with optional cheese crumbled on top.
Health salad is one of those classic deli sides. A cross between slaw and a quick pickle. Goes great as a side to any sandwich or BBQ dish.
1/2 green cabbage
2 medium carrots
1 large cucumber
2 bell peppers
1 cup vinegar (apple cider or red
1 teaspoon pepper
1 teaspoon salt
2 teaspoon oregano
2 tablespoon honey
A mandolin is key to cutting all the veggies to a consistent size. Start by cutting veggies into thin long slices. Next, place all sliced veggies into a glass or plastic container. Break cabbage up and mix veggies together. Then add vinegar, pepper, salt, oregano and honey. Mix together well. Cover container well with lid or plastic wrap. Set in fridge for 12-24 hours shaking container a bit a few times along the way. Serve cold.
I make whole fish for dinner normally once a week. A few weeks ago we went fishing and got a bunch of wonderful trout. I wanted to do something new and decided to try a salt bake. It worked out great!
1 3 lbs whole trout or branzino (tail and head one, no scales and insides removed)
1 lime (zest and juice separate)
1/2 bunch cilantro + 1/4 cup chopped cilantro
1 tbs olive oil
2 tsp pepper
2 cup sea salt
2 cup fine sea salt
Rinse and pat dry the fish well. Place the fish on a large baking sheet lined with wax paper. Coat the fish with half the lime juice, olive oil and pepper. Stuff the fish with the half bunch of cilantro into the cavity of the fish. Now, in a separate bowl mix together all the salt, chopped cilantro, egg and lime zest. Then add small bits of water at time while continuing to mix. Your looking for a wet sand consistence. Place a 1/2 inch layer of salt under the fish. Pour the rest of the salt on top leaving the tail and head out. Bake the whole thing for 30 minutes at 350 degrees. Once cooked, meat will fall off the bones making it easy to serve.
Quick sides are key to week night dinners. This dish takes a few minutes and will make everyone happy.
1 Lb baby carrots
2 Tablespoons honey
Pinch of salt
1 Tablespoon coconut butter
Start by steaming carrots. Frozen baby carrots in a steamer bag will also work. Once carrots are cooked place in a large bowl with honey, salt and coconut butter. Toss everything together until carrots are fully coated. Serve warm.
Eggplant is such a wonderful veggie. There are a million options on how to prepare it. This recipe will go great with any dish.
1/4 cup salt
1 large eggplant
3 tablespoons balsamic
2 tablespoons honey
1 1/2 tablespoon butter or coconut butter
Start by cutting the eggplant up into cubes. Mix the eggplant well with the salt in a large bowl. Let the eggplant and salt sit for 20 minutes then rinse salt well with water and pat dry. Next, place eggplant in a large well sprayed pan over medium heat. Add balsamic vinegar and sauté for a minute or two. Cover pan and allow it to cook over medium low heat for 5 minutes. Now, add honey and butter then toss together. Sauté for a few more minutes of medium heat and serve.
On days when I work from home I am always looking for quick, easy one person lunches. A simple Paleo pizza was a perfect find.
1/4 tapioca flour
3 tablespoon tomato sauce
1/4 cup cook mushrooms or other veggie (any of your favorite pizza toppings)
Pinch of Italian seasoning
Start by mixing the two eggs and tapioca flour in a small food processor. Next, heat a well oiled 8 to 10 inch non stick frying pan. Now, pour the mixture into the pan and let it cook over medium heat. As soon as the edges begin to brown, about three minutes, flip gently. After flipping cover the top with tomato sauce and top with veggies and Italian seasoning. Continue to cook for another 3 minutes and then gently remove from pan. Cut into slices and serve hot. Enjoy!
It’s easy to make a main dish like any meat on the BBQ but coming up with sides that are more creative can be a challenge. This wonderful pepper dish is slightly sweet with a touch of vinegar and will pair well with BBQ chicken, steak or fish.
3 Red Bell Pepper
1 Small Sweet Onion
1/4 Cup Fresh Basil Chopped
1 Tablespoon Balsamic
1 Tablespoon Honey
Start by grilling the peppers and onion over a high heat grill. Turn all of it every few minutes until all sides are black. Once everything is done, remove and let cool. Next, peel the skin, stem and seeds of the peppers. Cut the peppers into long strips and place in a big bowl. Then remove the outer layer of the onion, cut onion into thin slices and add that to the bowl. Finally, add basil, balsamic and honey to bowl then mix well by hand. Serve warm or cold.
Green tea has so many health benefits. It is one of my favorite pick me up when I do not want coffee. This ice version very different then a traditional Ice tea.
1 teaspoon matcha green tea powder (Find it online or an Asian grocery store)
12 oz warm water
1/2 tablespoons honey
1/2 cup ice
I usually make this in a mason jar since its microwaveable, large enough for a big iced drink and with a lid you can shake to mix everything really well.
Start by placing honey in the jar and microwaving for 15 seconds. This will melt the honey so that it’s easier to mix. Next, add the green tea power and stir slightly. Finally, add 12oz warm water and stir or shake well. Finish with the ice and enjoy.
I work in Kennett Sq., Pennsylvania, known as the mushroom capital of the world. I have access to all types of fresh mushrooms that are super affordable. This recipe is a nice summer mushroom recipe that goes great with a barbecue.
1 container mushrooms (button or portobello)
1 tablespoon oil or coconut butter or butter
1 teaspoon pepper
1/4 cup red wine vinegar
4 cups arugula
Start by cleaning and slicing all the mushrooms. Next, heat the pan with oil or butter and add mushrooms. Sauté mushrooms over medium heat until they start to brown. Next, add pepper, red wine vinegar and the zest of the orange to the mushrooms. Continue cooking a few minutes and then add the juice of the full oranges. Cook for another min or two until juice begins to reduce and then remove from heat. Please the arugula in a large bowl. Once your ready to serve and mushrooms have cooled, add mushrooms to arugula and mix well. Serve as soon as possible.