I was planning on doing a head to head comparison with Isobag. The Isojug has an ice pack.
However; I suspect that it adds a lot of weight (to the already 7lb Gallon) to one side of the jug making it off balance. Anyway; ISOjug declined to participate! I guess they were scared to go up against Gallon Gear!
3lbs ground turkey
2 red peppers (any color)
1 bag riced Cauliflower
Mushrooms (I used fresh baby Bella’s this time)
1/4 cup Braggs liquid aminos
And I topped it with jalepeno pepper flakes
Pour olive oil to coat the bottom of the pan a little extra is ok!
Brown the meat and season it then drain offf the excess oil into the original container and throw out! Don’t clog your sink drain!
Then add the remaining ingredients and stir thouroughly!
Cover and cook on 5 for 10mins
Add the jalepeno flakes garnish
Remove from heat and allow to cool a little and then enjoy! It’s that easy!
**Update** July 2nd this time they only had Broccoli and Cauliflower rice mix, which is great because I love both!
3lbs ground turkey
1 bag of Riced Cauliflower
2 red bell peppers (any color will do)
1 packet of 30% less taco seasoning
1 8oz can of tomato sauce
Chop up peppers and mushrooms if you have to and set aside.
Pour olive oil into a deep pan to cover the bottom, don’t worry if you pour too much the extra benefits will be good for you!
Brown the turkey meat and pour off the extra fat back into the original container. Don’t pour it down the drain! You will eventually clog it! I cooked it on a 5 heat
Add the remaining ingredients cook on high for 10mins and then turn to 2 and simmer for 20mins.
At first it will look like there isn’t enough liquid, but once you cook it, the juices from the pepper will release and add to the tomato sauce!
If you want to get shredded add this to your diet regimine and work your butt off in the gym!
**Update** 1 hr later
I made a second batch and it came out much better! The only thing I did different was brown the meat with the additional spices. I still waited to add the taco spice packet after the meat was browned and the other ingredients were added.
Try it you will like it!
**Update** June 25th 2017
This is the riced Cauliflower
10 mins on high and 5mins to simmer after the meat is brown because you don’t need the extra time to make the cauliflower bits to get soft. The riced Cauliflower cooks really fast. The extra 5 mins is to make sure the peppers are cooked and the juices released.
Check it out try it both ways see what you like best! You can also grab a whole head of Cauliflower and pulse it in a food processor/vitamix for the ultra money saver! If you have one.
**Update** July 2nd this time they only had Broccoli and Cauliflower rice mix, which is great because I love both!
Prep: 15 minutes
Serves: 6-8 (Depends how you serve it. It’ll go farther on sandwiches.)
6 organic chicken breasts, grilled (organic chicken breasts typically are quite a bit smaller than the huge, non-organic because of the lack of hormones. So keep that in mind)
5-6 green onions, diced
1 package bacon
2 avocados, cubed
2-3 tablespoons organic or homemade mayo
salt and pepper to taste
-Preheat oven to 400 and bake bacon on a cookie sheet until slightly crispy. When finished, transfer to a lined plate and blot excess grease. Finely chop.
-Grill the chicken (I used garlic, salt, pepper and onion. Pretty basic.) and let rest. Cube when cooled.
-Dice green onions and cube the avocado. Combine all ingredients in a bowl and add mayo. Start small and add more if you need to. I don’t put very much at all, as you can tell in the photo. Just enough to give it a little moisture. Salt and pepper to taste. Serve with sandwich buns or alone.
This is also really yummy leftovers, so it can be eaten at any temperature. Warm, cold or room temp.
As you know I like to take healthy Pinterest recipes and make them healthier!
I have a couple great tweaks!
1. bake the chicken you can add whatever spices to it to make you happy.
2. (Tweak) instead of bacon use turkey bacon. I used applewood farms
3. I diced up scallions and (tweak) I added fresh cilantro
4. Homemade Mayo or organic mayo is still mayo! You can dress up a turd it’s still a turd! (Tweak) I made a healthy dressing! Take a cup of plain greek yogurt add in powered ranch dressing.
5. Cube up 2 avocados.
Mix everything up in a big bowl and use a big slotted spoon it’s much easier to mix that way!
Then I am going to make a healthy salad/spinach salad, add some vegetables and fresh mozzarella then top with the avocado chicken bacon salad mix and drizzle it with fig balsamic glaze.
Viola you are done and ready to enjoy with no guilt!
Stay tuned for the practical application!
Remember; like always if you make one of my recipes send me an email with your practical application and pictures and I’ll post it! Feel free to comment also!
Give these Tilapia Cakes a try, you wont regret it!
1/2 teaspoon Mustard
1 cup Egg White
1/2 tsp Garlic Powder
2 tbsp chopped Onions
2 tbsp Sweet Red Peppers
1 serving (serving = 4 oz) Wal-Mart Tilapia Fillets
Heat a non skillet pan and cook tilapia for 3 min each side until flaky. Then shred tilapia in a bowl and add in all other ingredients. Once mixed together form in balls and brown in the pan for 3 minutes on each side. Top with 1 tsp mustard!
per 1 serving size
Amount Per Serving
Calories 244Calories from Fat 28
% Daily Values*
Total Fat 3.084.74%
Saturated Fat 1.025.10%
Polyunsaturated Fat 0.06
Monounsaturated Fat 0.06
Total Carbohydrate 6.132.04%
Dietary Fiber 0.853.40%
Vitamin A 12.00%Vitamin C 64.50%
Calcium 2.00%Iron 3.00%
I say screw only sweet peppers! Add Cayenne pepper and possibly Dave’s or Blair’s hot sauce for the ultra hot kick! In addition to the sweet peppers and other ingredients. Add the hot sauce to the tsp of mustard to make a spicy sauce!
**Update** October 23rd 2014
I want to try this in a week or 2!
Derived from organic coconuts, our raw coconut wraps are a healthy and mouthwatering way to make a variety of dishes such as burritos, wraps and sushi. A cholesterol-free food that’s low in carbohydrates, these wraps have fiber, protein, healthy fats, and minerals such as potassium, calcium and iron. A gluten-free alternative to wheat, corn and flour based tortillas, they’re a nutritious and delicious way to make your favorite raw snacks.
The Sunfood Difference
Our raw, vegan, non-GMO, coconut wraps are made with the simplest of organic ingredients: nothing more than coconut meat, coconut water and unrefined coconut oil. Packed with delicious flavor, they’re free of added salt, preservatives, grains, dairy or soy. These wraps can last nine months from the day they’re made without the need for refrigeration or freezing.
For further reading, check out this article!
Say Goodbye to Bread and Tortillas
Coconut Wraps have:
Potassium which may help maintain healthy blood pressure in combination with a low sodium diet
Calcium which may assist in supporting strong bones
Suggested Use : Try as a replacement for bread or tortillas. Wrap your favorite raw veggies like avocado, tomato or lettuce, or various spreads like hummus or nut butters to make a healthy snack anytime!
Ingredients: All derived from organic coconuts: Coconut meat, coconut water, and unrefined coconut oil
Specifications: Non-GMO, Raw, Vegan, Gluten-Free
Storage: Place in a sealed container and store at room temperature. Do not refrigerate or freeze.
These wraps are awesome! They are also much stronger than I thought! I jam packed it with grilled chicken and a little fresh mozzarella and it didn’t break at all!! The taste is very good, it doesn’t have an overpowering coconut taste, but It does have a coconut aftertaste.
These are awesome if you are on a low carb diet! Hunt them down!
P28 HIGH PROTEIN PEANUT BUTTER
Our P28 Spreads are an extremely delicious and nutritious addition to any of our P28 Bread products. Whether you love our Bread, Bagels, Flats, or all Three….now You Can Add Some Spread to your Bread! Add two tablespoons of P28 Peanut Butter Spread to a slice of P28 Bread, and you’ve got 28 grams of PROTEIN!
– 14g PROTEIN (per serving)
– ALL NATURAL
– 100% WHEY PROTEIN ISOLATE
– GLUTEN FREE
– NO SUGAR ADDED
– 0 TRANS FAT
– CHOLESTEROL FREE
Our P28 Spreads currently come in 6 flavors:
Peanut Butter – Our classic P28 High Protein Peanut Butter spread is made with the highest quality Whey Protein and Dry Roasted Peanuts. Our High Protein Peanut Butter spread is the perfect nutrient-rich addition to our P28 Bread, Bagels, and Flat Bread. Peanut Butter is a good source of Fiber, Protein, and Vitamins B3 and E. It’s been known that poly-and monounsaturated fats in peanut butter can lower your risk of developing heart disease and Type 2 diabetes.*
Signature Blend – The P28 Signature Blend is an amazingly delicious mixture of high quality Almonds, Peanuts, Cranberries, Sunflower Seeds, Honey, Flax Seeds, Cinnamon, and Whey Protein. This is an extremely nutrient rich blend high in Protein and Omega-3’s.
Almond Butter – Our P28 Almond Butter is a smooth and tasty mixture of high quality Almonds and Whey Protein. Our Almond Butter is an excellent source of Protein, Vitamin E, Magnesium, and Fiber.
White Chocolate – The P28 White Chocolate Spread is an amazing combination of high quality Peanuts, White Chocolate, Vanilla, and Whey Protein. Our White Chocolate Spread is incredibly tasty and nutritious. With 14 grams of Protein per serving and made with such high quality ingredients, you’ll never have to feel guilty eating P28 White Chocolate Spread!
Banana Raisin – An amazing mixture of Dry Roasted Peanuts, Whey Protein Isolate, and of course….RAISINS! With 14 grams of protein per serving and only 7g of carbs, this is a must have Spread in your arsenal!
Gingerbread – (SEASONAL ONLY) Our newest flavor! A specialty blend of Dry Roasted Peanuts, Whey Protein Isolate, Ginger, Molasses, and Vanilla! Don’t feel bad about eating this delicious spread during the Holiday’s, or any time for that matter! Our Gingerbread Spread has 14g of protein and only 6g carbs!
This is delicious, but I am not sure if it is worth $12.99 a jar! I rather have crazy Richards and protein powder for $5.00 a jar!
If the value is ok to you then buy it as it is delicious!
In honor of Cevich here is a delicious Ceviche Recipe for Ceviche Tacos – for a healthy low carb meal substitute a small salad for the Tortillas!
They give the nutritional value but I think it’s for the whole recipe with the 12 tortillas so it is skewed! Eliminate the Tortillas and who would eat 12 tortillas in one sitting, even I wouldn’t do that on a cheat day!
I can’t wait to try this! Stay tuned!
Cevich brings a brand new healthy food option to Union Square as New York City’s first grab-n-go Ceviche restaurant. This small but modern and relaxing restaurant offers a variety of dishes that blend traditional Peruvian recipes along with other culinary influences. Cevich’s dishes are fresh, affordable, customizable and gluten-free. Located in one of the city’s most popular neighborhoods, Cevich is close to famous attractions such as the Flatiron Building and Madison Square Park, as well as many boutique and name brand shops. Under the direction of co-owners and operators Reina Laws and Lindsay Goldstein, Cevich will become a trusted brand of the Ceviche product in a rapidly growing food market.
Cevich offers a variety of dishes inspired by the ancient South American cuisine in which fresh fish and seafood is “cold cooked” in a marinade of citrus juices, spices and other ingredients such as chilies, red onions and cilantro. The origins can be traced to the coastal regions of South America and is believed to have been created after Spanish settlers brought citrus trees to the region and Japanese immigrants their new culinary techniques and flavors. Executive Chef Evelyn Alberto executes the menu with sauces made in house daily with local, fresh ingredients. Menu items range from ceviche burritos and tacos to 12 or 16 oz. ceviche bowls and entrée salads.
I got the Ceviche bowl with coconut rice, lime n da coconut (hold the red onion) and shrimp with avocado (not worth the $2 extra couldn’t even find the microscopic pieces) and Rocoto Sofrito hot sauce (that was amazing)
I loved it all except the price welcome to NYC! The food was fresh and light! If you order it with greens it’s perfect for gluten free and low carb diets!
Check this place out for something out of the ordinary and delicious!
And now to today’s recipe.
Would you like to try a chocolate and raspberry dessert that:
– is so healthy you could eat it for breakfast?
– keeps your blood sugar in the happy range?
– is so delicious that you feel like you are dining at a fine restaurant?
Would you believe me if I told you that this dessert is very easy to make and requires no cooking? No messing around in the kitchen – just a little bit of blending and stirring, put it in the fridge and it’s done. Only 4 ingredients needed.
In addition, it turns out picture perfect. Every. Single. Time.
Are you dying to try it yet?
CHOCOLATE AND RASPBERRY CHIA PUDDING
Prep Time: 15 minutes
Yield: 2 servings
6 Tbsp chia seeds
2 cups coconut milk beverage or any non-dairy milk
6 large squares dark chocolate (yield about 2 Tbsp melted + 4 Tbsp grated chocolate to decorate)
½ cup fresh or frozen raspberries + a few raspberries to decorate
In a small pot melt about 4 chocolate squares over low heat (should yield about 2 tablespoon melted chocolate). Add 1 cup of the coconut milk beverage or your favourite non-dairy milk and stir until combined making sure the mixture doesn’t become too hot. Turn off the heat and let it cool to the room temperature.
In the meantime, add the raspberries and 1 cup of coconut milk beverage or your favourite non-dairy milk to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add 3 tablespoons of chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator.
Once the chocolate mixture is cool, pour it into a jar or a glass container and add 3 tablespoons of the chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator. Keep the chia seeds in the fridge over night or for at least 8 hours.
Once ready to prepare the pudding, check the consistency of the chocolate chia. If you find it too thick add 2 or 3 tablespoons of the milk of your choice and mix well.
Divide the chocolate chia in half and place each half into 2 small bowls or dessert glasses. Divide the raspberry chia in half and place on top of the chocolate chia.
Grate the remaining 2 squares of the dark chocolate using a grater or shave it with a knife. To decorate the chia pudding, add about 2 tablespoons of the shaved chocolate and a few raspberries to each dessert glass.
This dessert keeps well in the fridge for up to 10 hours. This recipe makes 2 puddings about 1 cup each. You can also make 4 mini-puddings about 1/2 cup each.
This looks delicious and amazing! I would add protein powder! To make it protein rich Raspberry Chocolate Chia Pudding!
I will definitely try this!
The best part about not being vegan is it can take this delicious recipe and add any protein I want! Do I want a quick uptake? Then I’ll use whey. Do I want a slow uptake? I’ll use casein. Do I want to keep it vegan? I can use plant/rice/hemp protein. Do I want to keep it organic grass fed? Then I’ll use grass fed organic whey etc…
The recipe is open to your lifestyle!