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Blueberry Granola Greek Yogurt Breakfast Bowl.

29/11/2019

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INGREDIENTSBLUEBERRY MUFFIN GRANOLA
  • 3 cups rolled oats use gluten free if needed
  • 1/2 cup raw almond roughly chopped
  • 1/2 cup raw pepitas
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla
  • 2 very ripe banana finely mashed
  • zest of 1 lemon
  • 1-2 cups fresh blueberries

FOR THE GREEK YOGURT BOWLS
  • plain Greek yogurt
  • fresh fruit (I like fresh berries bananas, passion fruit, pineapple + mango)
  • sliced avocado optional
  • nuts + seeds (I like hemp seeds chia seeds, bee pollen, almonds + pistachios)
  • honey or maple for drizzling
  • edible flowers optional

INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. To the baking sheet, add the oats, almond and pepitas. In a small sauce pan melt together the coconut oil and maple (or honey). Once melted stir in the vanilla, mashed banana and lemon zest. Remove from the heat and pour the mixture over the oat mix, toss well and sprinkle with salt. Stir in the blueberries.
  3. Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the oats smell toasted and are golden brown. Allow the granola to cool completely. Store in an airtight container for up to one week.

FOR THE BOWLS
  1. Spoon a little yogurt into a bowl. Top with granola, fresh fruit, avocado, seeds + nuts. Drizzle with honey or maple and garnish with edible flowers if desired. EAT.
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Curried Shrimp Lettuce Wraps

29/11/2019

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Ingredients
  • 8 Boston lettuce leaves
  • 1 tablespoon canola oil
  • 1 pound small peeled and deveined raw shrimp (31-40 per pound)
  • ¼ teaspoon salt
  • 5 tablespoons full-fat plain Greek yogurt
  • 1 tablespoon rice vinegar
  • 1½ teaspoons curry powder
  • 1 cup julienned red bell pepper
  • 1 cup julienned snow peas
  • ¼ cup finely chopped fresh basil

Directions
  1. Wash and dry lettuce leaves well.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, season with salt and cook, stirring often, until just cooked through, 4 to 6 minutes.
  3. Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.
  4. Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the lettuce leaves, topped with bell pepper, snow peas and basil.
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Crunchy Tuna Salad

29/11/2019

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Dressing
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped fresh dill or ¼ teaspoon dried
  • ¼ teaspoon kosher salt
  • Ground pepper to taste

​Salad
  • 2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
  • 1 small carrot, diced small
  • 2 stalks celery, diced small
  • ¼ cup coarsely chopped celery leaves or parsley
  • ¼ cup shredded radishes
  • ¼ cup diced yellow bell pepper
  • 2 tablespoons minced red onion
  • 1 scallion, thinly sliced
  • 8 large Bibb lettuce leaves

Directions
  1. To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
  2. To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
  3. To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.​

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  • Home
  • Cancer Information
    • Articles & Studies
    • Little Interesting Articles
    • Success Stories
    • Useful Websites
  • Fasting
    • Articles & Studies
    • Juice Fasting
    • Water Fasting
    • Breaking a Fasting
    • Intermittent Fasting
  • Power of the mind
    • Gratitude
    • Motivational
    • Recommended Reading
  • Everything Else!
    • Essential Oils
    • Food Recipes
    • Going Organic
    • Non-food Recipes
    • Other Interesting Topics!
    • Recommended Apps
    • Recommended Cookbooks
    • Recommended Documentaries
    • Recommended Websites
  • Remember
  • Contact Me