Nutrition is Simple! Eat Whole Foods! (As I explained in the video “The Best Diet in The World” Found on YouTube and the Nutrition Page.)
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Here Are Some FREE Recipes. I have Many More Whole Food Recipes to help you lose weight, if needed, & feel great. As a Member or with Different Packages you’ll receive a lot more great recipes + whole food meal plans & individual counseling! Have a great day & Manjiare! (Italian for Let’s Eat!)
Cherry & Cream Cheese Crepes with Oat flour
Oat flour- 1 cup (just blend dry oats in blender)
Milk- 1 cup organic whole
Eggs- 4 cage free organic
Butter- 2 Tablespoons melted
Sea salt- 1/4 teaspoon
Makes about 6-8 thin crepes. Serving size is one crepe with about 4-6 cherries, 2 Tablespoons Cream Cheese and about 1/4 – 1/2 cup walnuts or pecans
Satsuma Vinaigrette (Above) A Louisiana Favorite
– Olive Oil: 1/4 cup
– Satsuma Juice: 1/2 cup fresh squeezed
– Lemon Juice: 2 Tbsp
– Honey: 2 Tsp local honey
– Sea Salt: 1/4 tsp
Directions: Juice the Satsumas (Just use tangerines or oranges if you cannot get a hold of some Satsumas) then mix all ingredients together in bowl or cup, pour into a container with a tight lid, preferably a screw on container, chill and serve. Serving size is 1 to 2 Tbsp.
Watermelon Vinaigrette (Pictured Above)
Watermelon: 1 cup
Cucumber: 1/2 cup skin removed
Olive oil: 1/4 cup
Vinegar: 2 Tbsp Apple Cider Vinegar
Basil: 8 fresh basil leaves
Sea Salt: 1 pinch (about 1/8th tsp)
Directions: Blend in blender until smooth Then Refrigerate
Bangin Breakfast Smoothie: (Pictured Above) The Green Ranger attributes his strength to his daily green smoothies.
Greek Yogurt- 4 oz plain organic (if you use flavored then you can omit the berries- the flavored yogurt will have enough sugar in it already)
Banana- 1/2 cup (not too ripe)
Strawberries- 1/2 cup
Baby spinach: 2 to 4 cups raw
Water- 1/4 to 1/2 cup filtered or spring water (2 help blend)
Directions: Blend in blender until smooth & enjoy!
Quick & Easy 5 Minute Chicken Soup (Pictured Above)
Serving Size: 2 cups. Makes about 4 servings
Organic Chicken Broth: 1 quart (4 cups) (Try low sodium. Its healthier and has less sodium to add a pinch of himalayan or celtic sea salt to your serving) (Even sold at dollar stores!)
Organic Chicken: 2 cups (try the already cooked & roasted ones)
Kidney beans: 16 oz drained & rinsed
Frozen Green Beans: 1 cup
Frozen Green Peas: 1 cup
Rosemary: 1/2 teaspoon fresh or dried if no fresh is avail. (optional but I think it tastes great!)
Himalayan or celtic Sea salt: a pinch to your bowl (less than 1/8th teaspoon)
Fresh ground black pepper, fresh parsley, & any other spices you like added to taste
Directions: Heat all contents until hot & vegetables are thawed
Awesome Home Made Chicken Soup! (Pictured Above)
Chicken: 1 (3 pound) organic / free range chicken without antibiotics or steroids- To make it easier, just use 1 or 2 large bones like leg bones for the soup and then you wont have to strain through as many tiny bones.
Carrots: 4 carrots, chopped
Celery: 4 stalks celery, chopped
Onion: 1 large onion, chopped
Frozen Peas: about 1 one pound bag
Filtered water to cover
Parsley & Rosemary: fresh parsley & rosemary (you can use dried crushed herbs)
Black Pepper: fresh ground black pepper for garnish
Sea Salt: Pink or Grey (Just add a pinch in your bowl to get more flavor with less salt)
1A. If using raw chicken with bones: put about 8 cups of water (or enough to cover the chicken) and about 1 to 3 pounds of organic chicken with bones. Boil until the meat is cooked (not pink or red) and falls off of the bones (skimming the foam or “chicken dirt” off every so often) Then simply strain the pot, saving the broth to separate the chicken& bones from the broth. Then separate the bones from the chicken, save the chicken and throw out the bones. Boiling the bones creates the immune boosting effects in chicken soup.
1B. If using cooked chicken without bones: just go to step 2 then add chicken when veggies are almost done.
2. Boil the carrots, celery and onion in the pot with the broth from the chicken.
3. Reduce veggies to low, add about ¼ cup fresh parsley, 1 tsp Fresh Rosemary & simmer until veggies are soft but not overcooked. (10- 15 min. usually)
4. Add your frozen peas for about 5 minutes and your cooked chicken if using cooked chicken
5. Sprinkle your bowl of soup with sea salt (less than ¼ tsp) & fresh ground black pepper to taste. You can also add more fresh parsley. Enjoy with friends & family!