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Mango Bliss Balls

These treats are delicious for dessert or breakfast! The original recipe called for dried apricots but since I had dried mango on hand, I substituted.  Be sure to use organic for all ingredients as conventional fruits and nuts contains toxic preservatives. Nuts, especially walnuts, can also contain BHT as a preservative which has to been linked to increased risk of cancer. Dried fruits may contain sulphur dioxide (sulfites) which has been linked to respiratory issues.  The #1 Rule is to read ingredient labels and buy organic!

1 c of dried organic apricots or mango

1 c. pitted dates

1/2 c raw organic almonds

1/2 c raw organic cashews

1/2 c raw organic walnuts

Set aside 1/2-2/3 cup of pure shredded organic coconut flakes

Place all the items in a bowl (except coconut flakes) and pour boiling water over until covered.  Let soak for 15 minutes, drain and add to a food processor.  Mix until everything is finely chopped. Roll into small balls and roll in coconut. Store in the refrigerator.  Makes about 20-30 balls (depending on the size that you roll them).

 

Sweet & Sour Chicken with Brown Rice

Planning is the key to success when the goal is improving your health. Slow-cooking is an easy way to plan your week with healthy meals. Plan ahead by making one crockpot meal and one stovetop meal on the weekend to ensure you have good options throughout the week. This reduces the temptation to stop and grab fast food.

  • 1 lb chopped organic carrots
  • 1 medium white onion, chopped
  • 6 oz organic skinless, boneless chicken breasts or thighs
  • 2 cups of chopped pineapple
  • 1/3 cup brown sugar
  • 1 Tbsp nonGMO low-sodium Soy sauce or Bragg’s Liquid Aminos
  • 1/4 tsp of pink Himalayan salt salt
  • 1/2 tsp ground ginger
  • 1/4 tsp of fresh minced garlic or powder

Add:

  • 3 Tbsp Arrowroot powder (healthier thickening agent vs cornstarch)
  • 1/4 c water

Serve with 3 cups cooked brown rice.

Layer carrots and onions in slow cooker. Top with chicken.

Drain pineapple, reserving the juice. Place pineapple over chicken.

Next, mix pineapple juice, brown sugar, soy sauce, salt, ginger and garlic. Pour over the top.

Cook on low 6-7 hours.

Combine arrowroot powder and water then stir into the slow cooker. Cook an additional 30 minutes or until sauce is thickened. Serve over cooked brown rice. Garnish with a bit of dried cilantro.

Whole Food Nutrition Smoothie & Shake Recipes using Juice Plus+ Complete

This post is for all my JuicePlus+ customers out there enjoying the wonderful (and DELICIOUS) Complete Meal Replacement Shakes.  These shakes are plant-based, gluten-free and nonGMO.

Not familiar with JuicePlus+ yet?

It is the next best thing to eating whole foods plus comes in capsules (17 fruits, veggies, grains & herbs) or a convenient shake that is a Complete Meal Replacement.

Good nutrition takes time and planning. Clinically proven Juice Plus+® helps you bridge the gap between the 7 to 13 servings of fruits and vegetables recommended by The United States Department of Agriculture (USDA) and the nutrition you actually get with your busy schedule. Plus, kids supplements are FREE for up to 4 years with an adult’s purchase!

Now, on to the mouthwatering recipes I wanted to share:

Cherry Pie Smoothie:

  • 1/2 lb frozen cherries
  • 1/2 cup organic vanilla yogurt
  • 1 cup almond milk
  • 1 banana frozen and chopped
  • 1 scoop French Vanilla Complete Shake Mix

Winter Spice:

  • 3 oz apple juice
  • 1 red apple sliced
  • 1 scoop frozen organic vanilla yogurt
  • 1/4 tsp. Cinnamon
  • 1 scoop French Vanilla Complete Shake Mix

Christmas Coconut:

  • 1/4 cup apple juice (or 1/4-1/2 apple with 1/4 c water)
  • 1/2 cup grated unsweetened coconut
  • 1 T coconut oil or coconut cream
  • 1 tbsp. coconut milk
  • 2 bananas frozen
  • 1 tsp Honey
  • 1 scoop French Vanilla Complete Shake Mix

Peppermint Delight:

  • 1 cup plant based Milk
  • ½ cup Vanilla organic frozen yogurt
  • 1/8 tsp Peppermint Extract or 1 drop essential oil (food grade)
  • 1 scoop JP+ Complete  Chocolate Shake mix

Pumpkin Gingerbread Smoothie:

  • 1 cup almond milk, plus a bit more if necessary
  • 1/4 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup pureed pumpkin
  • 1 tbsp blackstrap molasses
  • 1 small frozen banana
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch nutmeg
  • Ice, if desired

Soak the oats, almond milk, and chia seeds for at least an hour or overnight.
This helps them digest better and it also gives the smoothie a smoother texture.

Place all ingredients into blender and blend until smooth. Add ice if desired.

Pear Ginger:

  • 1 pear
  • 1- 1.5 inch of ginger root (peeled)
  • 2 cups of plant based milk plus ice
  • 2 scoops of French Vanilla Complete Shake mix

Blend all in blender or Vitamix.  Makes 2 servings.

Chocolate Covered Cherries:

  • 1 cup plant based milk
  • ½ c sweet cherries pitted fresh or frozen
  • 1 scoop Juice Plus Complete Chocolate Shake mix

Blend in blender or Vitamix and enjoy!

Mouth-Watering Oven-Fried Fish

Mouth-Watering Oven-Fried Fish

For variety, try this heart-healthy fish recipe with any kind of fish. All ingredients we use are gluten-free.

Ingredients:

  • 2 lbs fish fillets (we’ve used cod and flounder—however always use wild not farm-raised)
  • 1 Tbsp lemon juice, fresh
  • ¼ cup organic plant-based milk (almond, cashew, coconut)
  • 2 drops hot pepper sauce or 1/2 tsp of cayenne pepper
  • 1 tsp garlic, fresh, minced
  • ¼ tsp white pepper, ground
  • ¼ tsp sea salt
  • ¼ tsp onion powder
  • ½ cup finely ground organic corn meal
  • 1 tbsp coconut oil (for baking dish)
  • 1 lemon, fresh and cut in wedges

Preparation:
Preheat oven to 475° F. Wipe fillets with lemon juice and pat dry. Combine milk, hot pepper sauce, and garlic. Combine pepper, salt, and onion powder with cornmeal and place on a plate. Let fillets sit in milk briefly. Remove and coat fillets on both sides with seasoned cornmeal. Let stand briefly until coating sticks to each side of fish. Arrange on lightly oiled shallow baking dish. Bake 20 minutes on middle rack without turning. Cut into 6 pieces. Serve with fresh lemon.

Makes 6 servings.