1 bag Cooked peeled shrimp
1 package Multicolor zucchini noodles
Italian Options Seasoning:
Johnny’s garlic bread seasoning
white cheddar kernel season’s popcorn seasoning
Toss noodles in olive oil then place in pan.
Add spices and shrimp stir a few times and cover pan
Cook until shrimp is thawed and hot.
If you like crunchier noodles thaw shrimp first then add noodles and spices.
Spanish Options Changes:
1. switch fresh Cilantro for the Basil!
2. add some adobo and use fresh garlic instead of Johnny’s.
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!
Bittersweet dark cacao is blended with creamy almond milk and sun ripened chia seeds.
The tartness of real blueberries, blended with sun ripened chia seeds and pure coconut milk – with no added sugar.
Rich, cold-brewed coffee is blended with sun ripened chia seeds and coconut milk.
LEMON & DATE
Sweet, sticky dates and the freshness of lemon, blended with sun ripened chia seeds and coconut milk.
Sun ripened chia seeds are blended with the sweetness of juicy, ripe strawberries and coconut milk.
The tropical freshness of real mango, blended with sun ripened chia seeds and pure coconut milk – with no added sugar.
Naturally sweet ripe bananas are blended with sun ripened chia seeds and pure coconut milk – with no added sugar.
Sun ripened chia seeds and pure coconut milk are blended with the sweet spice of vanilla and cinnamon- with no added sugar.
Whether at home or eating on the go, get a head start on your daily nutrition with this delicious, nutrient rich breakfast.
An Australian company available in the U.S. I found it in whole foods.
Chia Pod is a really good source of fiber! The blueberry has whole real blueberries in it. The taste…. Well… Isn’t the greatest, but it is good for you! If you need a low carb, high fiber snack; this is a great choice. It’s also all natural.
If you are wondering about the consistency it is exactly like tapioca pudding without the cream.
Check it out!
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!
I saw this picture on Pinterest, it’s pretty simple! Get your chicken cut it I to cubes and add one bag of broccoli slaw and a little Braggs Liquid Aminos
And off you go! You can even add a little Rice Wine Vinegar to the stir-fry
Chicken breast – cubed
1 bag Broccoli Slaw
Braggs Liquid Aminos 1/4 cup I guess
Rice Wine Vinegar 1/4 cup (optional)
Delicious quick meal enjoy!