PRESENTS VOLUME #4 LEAN MEALS · of the Fat Burning Meal Club! I’VE INCLUDED 30 AMAZING RECIPES...

LEAN MEALSP R E S E N T S V O L U M E # 4

WELCOME FROM YURIWelcome to Volume 4

of the Fat Burning Meal Club!I’VE INCLUDED 30 AMAZING RECIPES THAT I HOPE WILL INSPIRE YOU

TO REACH YOUR HEALTH GOALS.

As you continue to make healthy meal choices, use the tools you’ve learned thus far and make whole, unprocessed foods a priority. This plan will guide you through 30 days of delicious and healthy meals, helping you to make smart and conscious food decisions. Also remember that a large part of your diet should include vegetables, and if you feel like you’re not getting enough, swap your breakfast or snack for a green smoothie.

I’ve included a fair amount of vegan recipes so vegan eaters will feel welcome on this plan. Most of the other recipes can easily be made vegan by swapping out meat protein for a plant-based protein option, such as black beans, chickpeas, or nuts. If eggs are included in a recipe, you can easily replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).

Paleo eaters are also welcome here, and can simply add grilled or baked meat to any vegan recipe. I always recommend eating a diet that’s 80% plant-based, so either way, these 30 recipes include tons of vegetables.

In this volume you’ll find fantastic breakfast, lunch, snack, and dessert ideas that will keep you on track to leading a healthy lifestyle. If you’ve got other suggestions, please join me in the Facebook group and leave me a comment anytime. I love hearing from you and am so glad you’re part of the Fat Burning Meal Club.

Celebrate yourself,

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VOLUME #4 INTRO

BASIC CHIA PUDDING RECIPE:

⅓ cup chia seeds

1 cup unsweetened almond milk

or coconunt milk

½ tsp vanilla extract

M E T H O D

Add chia seeds, almond milk, and vanilla to a glass container.

Stir well, cover, and refrigerate overnight.

Stir again before serving.

HEALTHY BREAKFAST Chia Pudding

IF YOU WAKE UP AND STILL REACH FOR UNHEALTHY BREAKFAST OPTIONS LIKE SUGARY CEREAL

AND BAGELS, YOUR BREAKFAST NEEDS A MAKEOVER. BREAKFAST SHOULD BE AN EASY, HEALTHY

MEAL, AND CHIA PUDDING IS A PERFECT ADDITION TO YOUR MORNING MENU.

Simply refrigerate your chia pudding the night before and wake up to a delicious breakfast with tons of health benefits! Not only is chia pudding filling, it’s also high in calcium and omega-3’s. So switch up your breakfast routine with this delicious chia pudding and add your favorite toppings for a great tasting breakfast.

Customize your chia pudding with one of the following yummy combinations:

½ tsp vanilla extract

+ ¼ cup chopped raw almonds

1 ripe diced mango

+ ½ tsp vanilla extract

¼ tsp cardamom + ½ tbsp cinnamon

+ ½ tsp ginger + ¼ tsp cloves

+ 2 tbsp maple syrup

⅓ cup fresh cherries


01 VA

NILLA ALMON

D11

CIN

NAMON RAISIN

13 PI

NEAPPLE M

INT

12 R

ASPBERRY LEM

ON

14 G

REEN TEA CHIA

15 S

TRAW

BERRY ALMO

ND

17 A

PPLE CINNAMO

N

19 O

RANGE SUNRISE

20

CARROT CAKE

18 C

O

CONUT CREAM

16 H

ONEY WALNUT

06 M

ANGO CHIA

04 CHAI SPICE

03 BLUEBERRY PIE

05

CHOCOLATE CH

IA

02

CHERRY VANILLA

07

BANANAS FOSTE

R

08 PB&J

10 B

LU

EBERRY LEMO

N

½ cup fresh blueberries


3 tbsp raw cacao powder + 1 tbsp maple

syrup

½ sliced banana + 1 tbsp

maple syrup + ¼ cup chopped

pecans¼ cup creamy peanut butter

+ ¼ cup no-sugar jelly

¼ cup fresh blueberries

+ ¼ tsp lemon zest + 1 tsp lemon juice


½ cup raisins + ¼ tsp cinnamon

½ cup diced pineapple

+ 2 tbsp shredded coconut

+ 1 tbsp mint leaves

1 cup fresh raspberries

+ ½ t lemon zest + 1 tbsp maple syrup

2 tbsp matcha powder

+ ⅓ cup shredded coconut

½ cup chopped strawberries

+ ¼ cup sliced almonds

½ cup chunky

applesauce + ¼ tsp cinnamon

½ cup freshly squeezed

orange juice + 1 tsp orange zest + orange sections

from 1 orange

1 shredded carrot

+ ¼ tsp cinnamon + 1 tbsp maple syrup

+ ¼ cup chopped walnuts

1 can coconut cream

+ 1 tbsp maple syrup + ¼ cup shredded

coconut

1 tbsp honey + ¼ cup chopped

walnuts + ¼ tsp cinnamon

09

PU

MPKIN PIE SPIC

E

½ cup canned pumpkin + ½ tsp pumpkin

pie spice + ½ tsp vanilla

extract

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VOLUME #4 INTRO

SIMPLE LUNCH IDEAS Avocado Boats

AVOCADO BOATS ARE AN AWESOME WAY TO EAT LUNCH OR A QUICK SNACK.

AVOCADOS ARE FULL OF HEALTHY FATS, AND ARE LOADED WITH GREAT NUTRITION.

The hollows of the avocado make an excellent spot for piling on healthy extras that transform it into a meal. A variety of different toppings, from exotic to tropical and refreshing, make your avocado boat perfect for any day of the week.

Here are 10 fantastic toppings to make an avocado worthy of a meal.

AVOCADO BLT: Chopped

and cooked Bacon + diced tomatoes

+ shredded romaine

TROPICAL AVOCADO: Diced mango

+ Diced pineapple + Diced orange

sections + mint

TABOULI AVOCADO:

Quinoa + diced red onion + parsley + mint

+ lemon juice + olive oil

AUTUMN AVOCADO:

Roasted sweet potato + corn + diced red onion

+ diced apple + lime juice + olive oil

CHICKEN SALAD AVOCADO:

Grilled chicken + chopped celery

+ chopped walnuts + apple cider vinegar

+ olive oil

CURRY CHICKPEA AVOCADO:

Canned chickpeas + green onion + raisins

+ cashews + tahini + lemon juice

+ curry powder

POACHED EGG AVOCADO:

Crack an egg in the hole of an avocado and bake at 350°F

for 20 minutesMEDITERREANEAN

AVOCADO: Cooked lentils + diced carrots

+ diced red onion + parsley


TUNA AVOCADO: Canned tuna

+ diced red pepper + diced cucumber


SOUTH OF THE BORDER

AVOCADO: Black beans + diced

tomatoes + red onion + jalapeno + cilantro

+ lime juice

1 46 78

9 10

325

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VOLUME #4 INTRO

SNACKTIME7 Snacks That Go The Distance

SNACKS ARE MEANT TO KEEP YOU GOING IN BETWEEN MEALS,

AND THE BEST SNACKS KEEP YOUR BLOOD SUGAR LEVELS STABLE.

These 7 snacks are perfect for nipping hunger in the bud, and they taste great too! Keep these healthy snacks around for mid-day munching.

11 cup fresh cherries

+ 12 raw cashews

31 diced red pepper + 2 tbsp hummus

21 pear + 2 tbsp almond butter

4CHICKPEA TOSS

½ cup diced tomato + ½ cup canned chickpeas (drained)

+ ¼ cup diced red onion + 1 tbsp red wine vinegar

+ 1 tsp olive oil + salt and pepper 7

TRAIL MIX

2 tbsp raw almonds + 1 tbsp pumpkin seeds

+ 1 tbsp sunflower seeds6HEALTHY CEREAL

1 cup fresh berries + 2 tbsp chopped raw almonds

+ 2 tbsp hemp seeds + ½ cup unsweetened

almond milk

5BANANA FONDUE

2 tsp dark chocolate chips + 1 tbsp almond butter, melted;

use 1 banana for dip

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VOLUME #4 INTRO

YOUR 30-DAY MENUDAY 1 dinner DAY 2 dinner DAY 3 dinner DAY 4 dinner DAY 5 dinner DAY 6 dinner DAY 7 dinner

Salmon Nicoise Salad

(Vegan) Zoodles with Spinach,

Kale, and Basil Pesto

Grilled Ratatouille

(Vegan) Portobello Mushroom

Bacon Sliders with Sriracha

Mayo

Grilled Chicken with Warm

Cherry Salad

(Vegan) Grilled Refried Beans

and Pesto Sandwich with

Homemade Tomato Soup

Cauliflower and Kale Cakes

DAY 8 dinner DAY 9 dinner DAY 10 dinner DAY 11 dinner DAY 12 dinner DAY 13 dinner DAY 14 dinner

(Vegan) Black Bean Soup

with Orange-Jalapeno Salsa

Grilled Chicken Drumsticks with Garlic Marinade

(Vegan) Portobello

and Avocado Burgers

Indian Saag Paneer

Queenstown Fritatta

(Vegan) Pomegranate Mexican Slaw

Honey Mustard Chicken Thighs


Grilled Pork with Watermelon

Salsa

(Vegan) Basil Cherry Panzanella

Salad

Egg Roll in a Bowl

(Vegan) Loaded Sweet Potato Nachos with Mango Salsa

Grilled Chicken Skewers

and Strawberry Rhubarb Chutney

Zucchini Sweet Potato Slice Paleo Barbacoa


(Vegan) Healthy Easy Carrot

and Apple Soup

Tricolor Grilled Potato Salad with Bacon,

Spring onions, and Mustard Vinaigrette

Grilled Salmon with Mango

Salsa

Cauliflower Subzi

Arugula and Brussel Sprouts

Skillet

Warm Chicken Salad

(Vegan) Kale Soup

DAY 29 dinner DAY 30 dinner

Lime and Chili Grilled Steak

Tacos

(Vegan) Curried Tomato Bisque

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VOLUME #4 INTRO

SHOPPING LIST

PANTRY

(this should include any fridge basics, spices, etc.)

☐ Allspice

☐ Apple cider vinegar

☐ Balsamic vinegar

☐ Basil

☐ Butter

☐ Canola or grape seed oil

☐ Chili Powder

☐ Cilantro

☐ Cinnamon

☐ Coconut oil

☐ Cumin

☐ Dijon mustard

☐ Distilled white vinegar

☐ Dried oregano

☐ Dried thyme

☐ Garlic powder

☐ Ground cumin

☐ Ground ginger

☐ Honey

☐ Lemon juice

☐ Liquid smoke

☐ Maple syrup

☐ Mayonnaise

☐ Minced Garlic

☐ Nutritional yeast

☐ Olive Oil

☐ Paper Towels

☐ Paprika

☐ Pesto

☐ Polenta/cornmeal

☐ Red Pepper Flakes

☐ Salt and Pepper

☐ Sea Salt

☐ Sesame oil

☐ White vinegar

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VOLUME #4 INTRO

WEEK 1

FRUIT

☐ ½ lemon

☐ 1 cup mixed olives

☐ ½ cup pitted cherries

VEGETABLES

☐ 1 lb potatoes

☐ 5 tomato

☐ 2 cups spinach leaves

☐ 1 cup kale leaves

☐ 2 cups chopped baby kale

☐ 2 medium zucchini

☐ 2 medium eggplant

☐ 4 oz sliced mushrooms

☐ 1 green bell pepper

☐ 4 handfuls of arugula

☐ 2 cups of arugula

☐ mixed greens

☐ 2 onion

☐ 1 medium head of cauliflower

☐ ½ lb green beans

☐ ½ cup cherry tomatoes

☐ ⅓ medium shallot

HERBS

☐ 5 garlic cloves

☐ 1–2 tbsp fresh herbs

CANNED GOODS

☐ 1 28-oz can tomato puree

DAIRY

☐ 7 eggs

☐ ¼ cup Parmesan cheese

☐ 1 cup cheese

☐ 2 cups almond milk

☐ ½ tbsp organic butter

MEAT

☐ 1 lb wild caught salmon

☐ 3 chicken breast

MISC

☐ ⅓ cup pine nuts

☐ 4 pieces bread

☐ 6 rolls or pieces of bread

☐ 1 cup cashews

☐ 2–3 tbsp Sriracha sauce

☐ Sriracha mayo

☐ whole grain mustard

☐ ½ cup re-fried beans

☐ 3 tbsp ghee

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VOLUME #4 INTRO

WEEK 2

FRUIT

☐ 6 fresh mandarin oranges

☐ ½ lemon

☐ ¼ cup pomegranate seeds

VEGETABLES

☐ ½ large lime

☐ 1 ½ cups shredded red cabbage

☐ 1 ½ cups shredded white cabbage

☐ 1 ¾ white onion

☐ 1 avocado

☐ 1 cup of baby spinach

☐ 1 jalapeño pepper

☐ 1 large tomato

☐ 1 lemon

☐ 1 yellow bell pepper

☐ ½ cup of cherry tomatoes

☐ ½ cup of mushrooms

☐ ¼ capsicum

☐ ¼ cup red onion

☐ 10 oz spinach

☐ 2 cups fresh spinach

☐ 2 shredded carrots

☐ 4 Portobello mushroom caps

HERBS

☐ 2 bay leaves

☐ 13 garlic cloves

☐ 2 handful fresh cilantro leaves

☐ ¼ tsp of each seed (cumin, mustard, coriander

☐ ½ cardamom pod crushed

☐ ½ tbsp fresh ginger

☐ ¼ tsp each (cinnamon, cumin, red pepper flakes, garam masala, nutmeg and turmeric)

☐ red chili flakes

☐ 1 tsp fresh thyme

DAIRY

☐ ½ can of coconut milk

☐ 2 cups milk

☐ Paneer cheese

☐ ¼ cup of Feta

MEAT

☐ 5 chicken drumsticks

☐ 2 slices of short cut bacon

☐ ¾ pound chicken thighs

MISC

☐ raw honey

☐ Dijon mustard

☐ 6 cups cooked black beans

☐ vegetable broth powder

☐ mexican creme, sour cream, or vegan sour cream or avocado

☐ cheese cloth

☐ ¼ cup cashews

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VOLUME #4 INTRO

WEEK 3

FRUIT

☐ 1 cup watermelon

☐ 1 lb raineer cherries

☐ 1 lb red cherries

☐ 1 mango

☐ 1 ¼ avocado

☐ 2 ½ cups rhubarb

☐ 1 cup strawberries

VEGETABLES

☐ ¼ small jalapeno pepper

☐ 1 large jalapeno, finely chopped

☐ 2 shallots

☐ ¼ small red onion

☐ ¼ small green cabbage

☐ ¼ small red cabbage

☐ 1 small carrot

☐ ½ small sweet onion

☐ ¼ small onion

☐ 6 oz bean sprouts

☐ ½ pkg sliced mushrooms

☐ sliced green onions

☐ 6 oz bean sprouts

☐ 3 large sweet potatoes or yams

☐ 1 ripe tomato

☐ 1 medium sweet potato (app. 700–800g)

☐ 1 large zucchini

HERBS

☐ 4 garlic clove

☐ 1 tbsp fresh chives

☐ 4 oz basil

☐ 2 bunches cilantro

DAIRY

☐ ½ lb Fontina cheese

☐ ¼ cup Cheddar cheese

☐ 2 eggs

☐ 1 packet Feta

MEAT

☐ 2 (4 oz) pork chops

☐ ½ lb sausage or other ground meat

☐ 2 cups shredded pork

☐ 1 lb chuck roast or other meat

MISC

☐ half artisan loaf multi-grain bread

☐ ¼ cup raw, unsalted hazelnuts, roughly chopped

☐ 1 tbsp cherry simple syrup

☐ 2 tbsp honey wine vinegar

☐ sesame seeds

☐ 1 cup black beans

☐ ¼ tsp redmond real salt

☐ ¼ cup coconut aminos

☐ sliced jalapeno

☐ Sriracha crema

☐ lime juice

☐ ½ cup almond meal

☐ 1 tsp chili flakes

☐ ½ cup chopped macadamia nuts

☐ 1 tbsp coconut sugar

☐ ¼ cup avocado oil

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VOLUME #4 INTRO

WEEK 4

FRUIT

☐ 1 small–medium gala apple

☐ 2 avocados

☐ 1 mango

☐ 1 medium red onion

☐ 1 red bell pepper

☐ 1 small jalapeno pepper

☐ 1 lime

☐ 1 lemon

VEGETABLES

☐ 1 large russet baking potato

☐ 5 medium carrots

☐ ¼ of a medium sweet onion

☐ 1 ½ medium onion

☐ 1 lb small potatoes (sweet, purple, yukon gold)

☐ 1 bunch scallions

☐ 2 jalapeños

☐ 1–2 green chillies

☐ ½ large head cauliflower

☐ ½ large tomato

☐ 1 ½ red onion

☐ 3 cups thinly sliced brussels sprouts

☐ 1 large red onion

☐ 1 cup arugula

☐ ½ small onion

☐ 2 cups pumpkin

☐ 4 cups baby spinach leaves

☐ 12 sun-dried tomatoes

☐ 1 cup diced carrot

☐ 1 cup diced celery

☐ 2 red potatoes

☐ 3 cups kale

☐ 1 lime

☐ 1 large bell pepper

HERBS

☐ 11 garlic cloves

☐ fresh basil

☐ 2 tsp dried sage

☐ ¼ tsp crushed red pepper

☐ 1 ½ tbsp fresh thyme leaves

☐ 1 tsp turmeric powder

☐ ½ tbsp ginger

☐ red pepper flakes

☐ 1 bunch fresh cilantro

☐ 1 tsp garam masala seasoning

☐ ¼ tsp nutmeg

☐ 1 large knob of fresh ginger

☐ 1 tsp crushed lemongrass

CANNED GOODS

☐ 2 (14 oz) cans of diced tomatoes

☐ 1 (14 oz) can of tomato sauce

☐ 1 (14 oz) can unsweetened full fat coconut milk

DAIRY

☐ ½ cup danish or greek feta

MEAT

☐ 2 slices thick cut nitrate free bacon

☐ 2 chicken breasts

☐ 1 pound flank steak

☐ 3 (6 oz) salmon steaks

MISC

☐ 1 tbsp whole grain mustard

☐ ¼ cup soy chunks

☐ 5 cups organic chicken or vegetable broth

☐ 3 tortillas

☐ 2½ cups low sodium vegetable broth

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VOLUME #4 INTRO

RECIPE INDEX01 SALMON NICOISE SALAD 13

02 (VEGAN) ZOODLES WITH SPINACH, KALE, AND BASIL PESTO 14

03 GRILLED RATATOUILLE 15

04 (VEGAN) PORTOBELLO MUSHROOM BACON SLIDERS WITH SRIRACHA MAYO 17

05 GRILLED CHICKEN WITH WARM CHERRY SALAD 18

06 (VEGAN) GRILLED REFRIED BEANS AND PESTO SANDWICH WITH HOMEMADE TOMATO SOUP 19

07 CAULIFLOWER AND KALE CAKES 20

08 (VEGAN) BLACK BEAN SOUP WITH ORANGE-JALAPENO SALSA 21

09 GRILLED CHICKEN DRUMSTICKS WITH GARLIC MARINADE 23

10 (VEGAN) PORTOBELLO AND AVOCADO BURGERS 24

11 INDIAN SAAG PANEER 25

12 QUEENSTOWN FRITATTA 27

13 (VEGAN) POMEGRANATE MEXICAN SLAW 28

14 HONEY MUSTARD CHICKEN THIGHS 29

15 GRILLED PORK WITH WATERMELON SALSA 30

16 (VEGAN) BASIL CHERRY PANZANELLA SALAD 31

17 EGG ROLL IN A BOWL 32

18 (VEGAN) LOADED SWEET POTATO NACHOS WITH MANGO SALSA 33

19 GRILLED CHICKEN SKEWERS AND STRAWBERRY RHUBARB CHUTNEY 34

20 ZUCCHINI SWEET POTATO SLICE 35

21 PALEO BARBACOA 36

22 (VEGAN) HEALTHY EASY CARROT AND APPLE SOUP 37

23 TRICOLOR GRILLED POTATO SALAD WITH BACON, SPRING ONIONS, AND MUSTARD VINAIGRETTE 38

24 GRILLED SALMON WITH MANGO SALSA 39

25 CAULIFLOWER SUBZI 40

26 ARUGULA AND BRUSSEL SPROUTS SKILLET 41

27 WARM CHICKEN SALAD 42

28 (VEGAN) KALE SOUP 43

29 LIME AND CHILI GRILLED STEAK TACOS 44

30 (VEGAN) CURRIED TOMATO BISQUE 45

31 ALMOND BUTTER ICE CREAM 46

32 CHAI-CHERRY SORBET 46

33 MANGO AVOCADO MILKSHAKE 47

34 BLUEBERRY GELATO 47

VOLUME #4

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RECIPES

01 SALMON NICOISE SALADBY LAUREN LESTER | THE WICKED SPATULA

This salmon nicoise salad is worth a trip to the farmer’s market for fresh ingredients. You’ll love this classic French salad with a citrusy vitamin C dressing, fresh garden veggies, and omega-3 packed wild caught salmon. For vegan eating, sub in extra

veggies and add a cup of chickpeas to replace the egg and salmon.

S E R V E S 2

I N G R E D I E N T S

1 lb potatoes (I used purple sweet and yukon gold)

½ lb green beans

2 eggs

1 lb wild caught salmon

1 tbsp olive oil, for drizzling the salmon

½ lemon, sliced

1 cup mixed olives

1 tomato

2 cups red romaine lettuce

2 cups arugula

lemon herb vinaigrette

2 tbsps lemon juice

1 tbsp whole grain mustard

1 tsp anchovy paste or 1 fillet minced

1 tbsp minced fresh parsley

¼ cup olive oil

Salt and pepper, to taste

D I R E C T I O N S

1. Bring a large pot of salted water to a boil. Cut the potatoes into large bite sized pieces and boil until tender about 10–12 minutes. Remove and add the green beans to the pot. Blanch the green beans for 4 minutes until tender. Remove and rinse with cold water to stop the cooking process. Add the eggs to the pot and cover, cook for 7 minutes. Remove eggs and place in ice water to cool them.

2. While the above items are cooking and cooling preheat the oven to 425°F. Drizzle salmon with olive oil and

3. sprinkle with salt and pepper. Arrange the sliced lemon on top of the salmon. Bake for 12–15 minutes for medium rare depending on the thickness of the salmon. Set aside to cool.

4. For the dressing whisk together the lemon juice, mustard, anchovy paste, and parsley. Stream in the olive oil while whisking to incorporate. Season with salt and pepper to taste.

5. To arrange salad simply place the lettuce and arugula on the sides of the plate and fill in with the salmon, eggs, tomato, olives, potatoes, and green beans. Drizzle with dressing just before serving.

VOLUME #4

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RECIPES

02 (VEGAN) ZOODLES WITH SPINACH, KALE, AND BASIL PESTO

BY ALEXA SCHRIM | SIMPLE ROOTS WELLNESS

S E R V E S 2

P E S T O

1 cup fresh basil

1 cup spinach leaves

1 cup kale leaves

¼ cup olive oil

1 garlic cloves

⅓ cup pine nuts (pistachios or almonds work as well)

¼ cup Parmesan cheese (optional)

salt & pepper

N O O D L E S

1 medium zucchini or summer squash

1 tbsp olive oil

1 tsp minced garlic

4 ounces sliced mushrooms

½ cup cherry tomatoes, halved

salt & pepper, to taste

red pepper flakes

1 chicken breast

D I R E C T I O N S

1. To make pesto place all ingredients in a blender or food processor and puree until smooth. Set aside.

2. Make zucchini noodles using a spiralizer or with a potato peeler. Salt and lay on a towel to dry.

3. Add 1 tbsp olive oil to a hot skillet and add in noodles. Cook until softened to your liking (may need to be done in batches). Remove and set aside.

4. Meanwhile, salt and pepper both sides of chicken breasts and grill until done.

5. Add in additional olive oil, mushrooms and garlic to hot skillet. Cook until mushrooms have softened.

6. Add in halved cherry tomatoes and additional olive oil if needed. Cook until just beginning to wilt.

7. Add back in noodles and top with pesto, salt & pepper and red pepper flakes.

8. Serve with sliced chicken and garnish with additional parmesan cheese, pine nuts, chopped basil and extra red pepper flakes.

VOLUME #4

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RECIPES

03 GRILLED RATATOUILLEBY BECKY OLSEN | PROJECT DOMESTICATION

This recipe deconstructs classic French ratatouille and each veggie is grilled to flavorful perfection. Stack the grilled veggies and top with marinated tomatoes and herbs.

Make it with or without the polenta, and adding grilled chicken makes it paleo-friendly.

S E R V E S 2


1 md. globe zucchini, sliced ¼–½ inch

2 md. eggplant, sliced about ¼–½ inch

1 green bell pepper, sliced about ¼–½ inch

sea salt or kosher salt

paper towels

good olive oil

F O R P O L E N T A *

1 cup polenta/cornmeal

4 cup water, divided

½–1 tsp sea salt

½ tsp black pepper

liberal pinch of red pepper flakes

a few sprinkles of dried thyme

1 cup cheese (i used onion and chive, use any you like) + 8 slices

F O R M A R I N A T E D T O M A T O E S A N D H E R B S

2–4 md tomatoes, chopped

1–2 tbsp fresh herbs (I used rosemary, oregano and thyme)

1–2 tbsp olive oil

1–2 tbsp balsamic vinegar

salt to taste

F O R A S S E M B L Y

4 handfuls of arugula

D I R E C T I O N S

1. Place sliced zucchini and eggplant on paper towel-lined cookie sheets or plates. Generously sprinkle vegetables with salt. Let set for 15 minutes then blot each veggie round with a paper towel to get rid of excess water droplets. Turn veggies over, salt and repeat.

Note: This step is important in the success of the dish. If you do skip it that water is actually bitter juice that can make your eggplant flavor quite off-putting. As for the zucchini, that plant is simply full of water and will also help the vegetable not be soggy. This step is called disgorging. →

VOLUME #4

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RECIPES

2. In a small bowl combine tomatoes, herbs, olive oil and balsamic vinegar. Salt to taste. Set aside until you are ready to plate. This allows the tomatoes extra time to marinate in the oil and vinegar.

3. Preheat your grill to medium-high heat.

4. While zucchini and eggplant are disgorging, start your polenta. Bring three cups of water to a boil then add in salt, polenta and remaining. Immediately stir with whisk until smooth, about 3 minutes. Add in black pepper, red pepper flakes and dried time. Cover with lid and turn heat to low and cook for 3–5 minutes. Stir in cheese.

5. Spray an 8 × 8 inch glass pan then quickly pour cooked polenta into dish. You’ll want to do this quickly so the polenta doesn’t begin to set on the stove. Let polenta come to cool its temperature, meaning the pan isn’t super hot and you are confident it’s decently set. Flip polenta onto cutting board and cut in 4 equal pieces. Place polenta squares in freezer.

6. While polenta is getting even cooler and sturdier in freezer, grill your vegetables.

7. Brush all vegetables with olive oil then grill on md-high heat for 3–4 minutes each side, or until grill marks are present and they are the right amount of soft to your tastes.

8. Now it’s time to grill your polenta. Brush with olive oil and grill each side for 5 minutes. On the second side add the reserved cheese slices then close grill and let cook until cheese is nice and bubbly.

T O A S S E M B L E

1. Place a handful of arugula on plate. Then stack in this order: polenta, zucchini, eggplant and green peppers. Spoon marinated tomatoes over dish, making sure you get lots of it’s juice. Enjoy.

*Alternatively you could purchase pre-cooked polenta in tubes. Just slice, brush with oil and grill. You’ll save time.

VOLUME #4

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RECIPES

04 (VEGAN) PORTOBELLO MUSHROOM BACON SLIDERS WITH SRIRACHA MAYO

BY ABBY THOMPSON | THE FROSTED VEGAN

This bacon is vegan-friendly! Simply marinate portobello mushrooms in liquid smoke and maple syrup, and you’ll have unbelievably flavorful mushroom bacon in no time.

The bacon can be tossed in any recipe where you want extra flavor, including green salads and stir-fries.

S E R V E S 6

F O R T H E B A C O N

3 portobello mushrooms, rinsed and patted dry

¾ cup maple syrup

⅓ cup liquid smoke

Salt and pepper to taste

F O R T H E S R I R A C H A M A Y O

1 cup cashews, soaked for at least 4 hours and drained

2–3 tbsp Sriracha sauce, depending on taste

¼–⅓ cup water

F O R T H E S L I D E R S

6 rolls or pieces of bread, whichever you prefer

Sriracha mayo

mixed greens

T O M A K E T H E B A C O N

1. Stir together the maple syrup and liquid smoke in a wide, flat bowl, set aside. Slice the portobello mushrooms very thinkly, about ¼ inch thick and place in the bowl of marinade. Allow to sit for at least 15–20 minutes, moving around the slices as necessary so they all are submerged in the marinade. You may have to marinade them in batched, to make sure they all get a chance to soak up the liquid. Place a pan over medium heat and spray liberally with cooking spray or melt a teaspoon of coconut oil in the pan. When melted, cook the mushrooms slices for 2–3 minutes on each side, until they are dark golden brown, but not burnt. Cook in batches and allow to drain on a paper towel after they have been cooked.

T O M A K E T H E M A Y O

1. In a food processor or high powered blender, blend together the cashews, water and Sriracha, adding salt and pepper to taste and until mixture is smooth. Add more water is necessary.

T O A S S E M B L E

1. Spread both sides of the rolls cut in half with the mayo and place the back and greens on them. Serve immediately.

N O T E S

Extra vegan mayo can be stored in fridge in covered container for 4 days.

Use leftover “bacon” in salads and stir-fries.

VOLUME #4

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RECIPES

05 GRILLED CHICKEN WITH WARM CHERRY SALAD

BY LAUREN LESTER | THE WICKED SPATULA

Fresh summer cherries make a healthy and delicious topping for grilled chicken. This quick dinner takes minimal time and effort but tastes like a gourmet meal.

S E R V E S 2


2 boneless, skinless chicken breasts

2 cups arugula

½ cup pitted cherries

3 tbsp olive oil, divided

1 tsp white balsamic vinegar

¼ tsp lemon juice

½ tbsp whole grain mustard

⅓ medium shallot, thinly sliced

salt and freshly cracked pepper

D I R E C T I O N S

1. Preheat grill to high.

2. Drizzle 2 tablespoons of olive oil over chicken and season liberally with salt and pepper.

3. Pit the cherries and cut some in half leaving some whole.

4. Place the cherries on a grill pan or aluminum foil so they don't fall through the grill grates. Place the chicken on the grill at the same time. Grill cherries just until they start to caramelize. Grill chicken 4–5 minutes per side or until the internal temperature reaches 160°F.

5. While the chicken and cherries are grilling in a small bowl whisk together the remaining 1 tablespoon of olive oil, white balsamic vinegar, mustard, ¼ teaspoon lemon juice, and season with salt and pepper to taste.

6. To serve mix the cherries into the shallot sauce. Top the arugula with a chicken breast and pour the warm cherry sauce over the chicken.

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RECIPES

06 (VEGAN) GRILLED REFRIED BEANS AND PESTO SANDWICH WITH HOMEMADE TOMATO SOUP

BY ABBY THOMPSON | THE FROSTED VEGAN

Sometimes soup and a sandwich hit the spot, and this healthy duo makes a comforting meal. If you want to skip the bread, use romaine lettuce or collard greens as a healthy wrap.

S E R V E S 2

F O R T H E S A N D W I C H

4 pieces bread, or 4 romaine leaves or collard greens

2 tbsp pesto

½ cup re-fried beans

2 tbsp nutritional yeast

salt and pepper to taste

F O R T H E S O U P

1 (28 oz) can tomato puree

1 onion, chopped

2 cloves garlic, chopped

1 tsp basil

1 tsp salt

½ tsp black pepper

1 ½ cups almond milk

F O R T H E S A N D W I C H

1. Heat grill pan over medium heat. Spread pieces of bread with non-dairy butter on one side, set aside. Combine salt, pepper, nutritional yeast, and re-friend beans in small bowl, thoroughly combining.

2. Spread pesto on bread, spread re-fried bean mixture on remaining piece of bread. Press together. Grill sandwich until crispy on outside and filling is warmed through. Alternatively, mix the pesto, refried beans, nutritional yeast, salt, and pepper together in a small bowl. Warm in pan over medium heat, and spread in center of romaine leaves or collard greens and roll up.

F O R T H E S O U P

1. Saute onion over medium-high heat until translucent, add chopped garlic. Saute for 2–3 minutes, making sure not to burn garlic. Add tomato puree, basil, salt, pepper, and almond milk. Simmer over medium heat until heated through, 5–7 minutes.

VOLUME #4

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RECIPES

07 CAULIFLOWER AND KALE CAKESBY YURI ELKAIM

Cauliflower and Kale Cakes are crispy and delicious. Cauliflower replaces the usual breadcrumbs for a healthier filling, but they taste just as good. Serve with a big green salad. Vegans can use 2 flax eggs as a binder.

S E R V E S 2 – 4


1 medium head of cauliflower, cut into florets

2 cups chopped baby kale

2 large eggs

2 cloves garlic, minced

1 medium onion, chopped

1 cup baby spinach, chopped

½ tsp red pepper flakes

½ tsp paprika

sea salt and freshly ground black pepper to taste

3 tbsp ghee

D I R E C T I O N S

1. In a food processor, pulse together the cauliflower through the salt and pepper. Once the mixture starts to come together form into patties.

2. In a large skillet, heat the ghee over medium-high heat. Cook the patties for 3–4 minutes per side, or until a nice golden crust forms and the patties are cooked through. Serve hot.

VOLUME #4

[ 20 ]

RECIPES

08 (VEGAN) BLACK BEAN SOUP WITH ORANGE-JALAPENO SALSA

BY ALEXA SCHIRM | BLENDERBABES

You’ll love this healthy and flavorful black bean soup with orange-jalapeño salsa. It has a meaty texture but without the meat, so it’s vegan-friendly. The orange-jalapeño salsa gives it a spicy zest that’s perfect with the mellow black beans.

F O R T H E S O U P

6 cups cooked black beans, cooking liquid reserved OR 4 (15-ounce) cans black beans, rinsed and drained

2 bay leaves

Vegetable broth powder (gluten-free if you need it; optional)

3 tbsp extra-virgin olive oil

1 white onion, diced

1 yellow bell pepper, seeded and diced

4 garlic cloves, minced

Kosher salt or celtic salt

1 tbsp dried oregano

1 tsp ground cumin

1 tsp (or more) smoked paprika (optional—see recipe tester notes)

F O R T H E S A L S A *

6 fresh mandarin oranges (or 3 large oranges)

¼ cup red onion, finely diced

1 jalapeño pepper (or more to taste), thinly sliced

¼ tsp kosher salt or celtic salt

1 handful fresh cilantro leaves, chopped

T O S E R V E

Mexican creme, sour cream, or vegan sour cream or avocado*

F O R T H E S O U P

1. Place the cooked beans and bay leaves in a 6-quart pot. Add enough reserved cooking liquid or water (with a little vegetable broth powder, if you wish) to barely cover the beans. Bring to a simmer.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion, bell pepper, garlic, and a big pinch of salt, and sauté until the vegetables are starting to brown, about 5 minutes. Add the oregano, cumin, and smoked paprika and cook for 1 minute more. Remove from the heat.

3. Pluck the bay leaves out of the beans. Stir the onion mixture into the simmering beans.

For Blendtec: Using Fourside/Wildside Jar—Remove up to ⅔ of the soup from the heat and transfer into blender and secure lid and hold down. Use Manual Speed 7 or Med/High for about 30 seconds.

For Vitamix: Using a 64oz Jar—Remove up to ⅔ of the soup from the heat and transfer into blender and secure lid. Start on Variable Speed 1 and slowly bring up to Speed 10/High for about 30 seconds. →

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RECIPES

4. Return the soup to the heat. Add more water or broth as needed to produce a soup that’s moderately thick, but thinner than a stew. Taste and adjust the seasoning. It will almost certainly need salt unless you used pre-salted canned beans. You may also find you want more cumin or smoked paprika. Simmer for at least 10 to 15 minutes to allow the flavors to develop.

F O R T H E S A L S A

By hand (and recommended if using Blendtec): Peel oranges and remove the membrane. Cut the oranges into supremes and then cut those into cubes. Mix with the red onion, jalapeño pepper, and ¼ teaspoon kosher salt. Taste and adjust the seasoning. Immediately before serving, stir in the cilantro.

For Vitamix: You can chop in the blender for a textured salsa*.

1. Place the red onion, jalapeno pepper, and kosher salt into a clean wet 3-inch base Vitamix container and secure lid. Pulse four or five times on Variable 3 to chop. Add the orange supremes and the cilantro to the container, and pulse three more times to combine.**

T O S E R V E

1. Ladle the soup into bowls and either top with approximately 3 tablespoons of the salsa and some creme or regular sour cream. For a vegan version, use vegan sour cream or avocado.

N O T E S

* The salsa is the more time consuming part of this recipe. You must hand chop/dice/mince ingredients beforehand for a textured/chunky salsa. You can save a little bit of time by chopping in the Vitamix. You can also blend this salsa to save even more time but will lose the texture contrast.

**8 To make this dish vegan, use vegan sour cream or avocado slices

VOLUME #4

[ 22 ]

RECIPES

09 GRILLED CHICKEN DRUMSTICKS WITH GARLIC MARINADE

BY LOISE HENDON | PALEO MAGAZINE

Fire up the grill for these tasty marinated grilled chicken drumsticks. While the grill is hot, toss on your favorite veggies— red peppers, asparagus, eggplant, onions, romaine, or any other veggie that works on the grill.

S E R V E S 2


5 chicken drumsticks

¾ cup of olive oil

½ head of garlic (around 5 cloves)

juice from ½ lemon

½ tbsp of sea salt

½ tsp of pepper

D I R E C T I O N S

1. Place the olive oil, garlic, lemon juice, sea salt, and pepper into a blender or food processor and puree. This is the marinade.

2. Rub the chicken drumsticks in the marinade. Then place the chicken with the mar-inade into Ziploc bags and place in the refrigerator. Marinade for at least 2 hours.

3. Grill the chicken drumsticks.

VOLUME #4

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RECIPES

10 (VEGAN) PORTOBELLO AND AVOCADO BURGERS

BY YURI ELKAIM

Potobello mushrooms serve as both the “bun” and the “meat” of this yummy grilled burger. Sandwich avocado, tomato, spinach, and onion between the mushrooms for a vegan burger experience.

S E R V E S 2


4 Portobello mushroom caps

⅛ cup coconut oil, divided


1 large tomato, sliced

1 avocados, sliced

2 cups fresh spinach

½ large onion, sliced

D I R E C T I O N S

1. In a large bowl, add mushroom caps and coat with ½ coconut oil. Season with salt and pepper.

2. Preheat grill to MEDIUM–HIGH. Brush grill grate with coconut oil. Place caps on grill for 3 to 4 minutes a side, or until softened.

3. On 2 of the mushroom caps, layer with tomato, avocado, spinach and onion. Top with remaining mushroom caps and serve.

VOLUME #4

[ 24 ]

RECIPES

11 INDIAN SAAG PANEERBY BECKY OLSEN | PROJECT DOMESTICATION

Traditional Indian recipes can seem time-consuming and intimidating, but this Indian Saag Paneer can be made in less than an hour, including the cheese. It’s a nice break from your everyday weeknight menu.

S E R V E S 2


10 ounces spinach

¼ tsp of each seed (cumin, mustard, coriander)

½ cardamom pod crushed

1 tbsp oil (canola or grape seed oil are best)

¼ onion, small dice

salt and pepper

2 cloves of garlic

½ tbsp fresh ginger, minced

¼ tsp each (cinnamon, cumin, red pepper flakes, garam masala, nutmeg and turmeric)

½ can of coconut milk

paneer cheese

2 cups milk

1 tbsp distilled white vinegar or lemon juice

cheese cloth

F O R T H E P A N E E R C H E E S E

1. Line a large colander with cheesecloth, and set it in your sink or over a bowl.

2. In a medium pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!

3. Add the lemon juice or vinegar and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the liquid) separate. Don't fret, this is what you want!

* C O O K ' S N O T E

If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

4. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor.

5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to a wooden spoon and allow the cheese to drain for about 5 minutes.

6. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with something heavy (sriracha or a can of food). Move to the refrigerator and let it sit about 20 minutes.

7. Unwrap your beautiful disc of homemade cheese! You did it!

8. Toast in oil, a minute or two on each side, then toss with salt. Serve over Saag. →

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RECIPES

F O R T H E S P I N A C H S A A G

1. In a large pot, bring salted water to a boil.

2. Meanwhile, in a hot pan, toast the seeds, extracting the oils from their pods. Keep seeds in pan after toasted for 3–4 minutes or until fragrant.

3. Add oil. Once oil is hot add onions and season with salt and pepper. Then, add garlic and ginger. Saute for 1–2 minutes.

4. Add ground spices and mix to a paste with the other ingredients.

5. Drop spinach into boiling water. Once wilted (this happens quick so be ready with a slotted spoon), transfer with a slotted spoon to the oil and spice blend. Sauté for just a few minutes then add in coconut milk. Transfer to a blender or a bowl with an immersion blender and puree until smooth.

6. Serve with toasted paneer cheese.

7. Toast paneer cheese in 2–3 tablespoons of oil. Drain on paper towels, sprinkle with salt and pepper and serve hot with the pureed spinach mixture.

VOLUME #4

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RECIPES

12 QUEENSTOWN FRITATTABY VANESSA VICKERY | BECOMINGNESS

Fritattas are a great way to use up extra veggies. This Queenstown frittata is extremely versatile, so ingredients can be swapped for anything in your fridge that needs to be used up. It can easily be made meat-free or dairy-free by leaving out the bacon and cheese.

S E R V E S 2


½ cup of haloumi

1 tsp olive oil

3 eggs

½ cup of almond milk

½ tbsp organic butter

½ medium onion, diced

1 clove of garlic, minced

2 rashers of short cut bacon, diced

½ cup of cherry tomatoes, halved or quartered

¼ of a capsicum, diced

½ cup of mushrooms, sliced

1 cup of baby spinach (tightly packed), roughly chopped

¼ cup of Feta

salt and pepper to season

D I R E C T I O N S

Optional step: Drain haloumi and slice into small pieces approximately 1cm thick. Heat olive oil in a fry pan on medium heat and cook for 1–2 minutes each side. Transfer to a plate and set aside.

1. Pre-heat your oven grill to moderate-high heat

2. Whisk together the eggs and almond milk in a large bowl and season with the salt and pepper.

3. Heat butter in large fry pan on medium high heat and add the onion, garlic and bacon, cooking for 5 minutes or until the onion translucent and the bacon is light golden.

4. Add the capsicum, mushrooms and tomatoes, cooking for 3–5 minutes or until the mushroom softens.

5. Add the spinach and haloumi to the main pan, making sure that there is an even distribution in the pan.

6. Reduce heat to low and pour egg mixture into the pan, making sure it evenly coats everything.

7. Crumble Feta on top, cook for 8–10 minutes, or until base starts to form. Remove fry pan from stove top and place into oven under grill. Grill for a further 7–10 minutes, or until golden brown.

8. Remove, and allow to cool to the point where you and three friends can devour it!

N O T E

The ingredients are completely optional, so if you don't or cannot eat dairy (or any of the other ingredients) feel free to swap for something else. That is what is so great about this fritatta as you can add what you want and it will still be super tasty.

VOLUME #4

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RECIPES

13 (VEGAN) POMEGRANATE MEXICAN SLAWBY LAUREN LESTER | THE WICKED SPATULA

The tart and spicy crunch from this Mexican slaw makes it anything but boring. Raw cabbage has amazing health benefits, so pile this salad high on your plate! If you’re vegan, replace the mayo with a vegan brand.

S E R V E S 2


1 ½ cups shredded white cabbage

1 ½ cups shredded red cabbage

2 shredded carrots

½ large lime, juiced

2 tbsp mayonnaise

¼ cup pomegranate seeds

½ tsp red chili flakes

handful of fresh cilantro, chopped

¼ cup cashews, chopped

D I R E C T I O N S

1. In a large bowl toss the cabbage and carrots together.

2. Pour lime juice over cabbage and carrots and toss.

3. Mix in the mayonnaise and salt.

4. Sprinkle in the chili flakes, pomegranate seeds, cashews, and cilantro.

5. Toss and serve.

VOLUME #4

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RECIPES

14 HONEY MUSTARD CHICKEN THIGHSBY LOUISE HENDON | PALEO MAGAZINE

You only need a few simple ingredients for this easy and delicious recipe. Serve over a bed of steamed kale with a baked sweet potato on the side.

S E R V E S 2


¾ pound chicken thighs

F O R T H E M A R I N A D E

juice from 1 lemon

2 tbsp olive oil

1 tsp garlic powder

F O R T H E S A U C E

1 tbsp raw honey

1 tsp Dijon mustard

1 clove minced garlic

1 tsp fresh thyme

D I R E C T I O N S

1. Preheat oven to 350°F.

2. Place chicken thighs in single layer in baking pan. Combine lemon juice, olive oil, and garlic powder in small bowl, and pour over chicken thighs. Cover and refrigerate for at least one hour.

3. Place uncovered pan of chicken in oven, and bake for 25–30 minutes, or until internal temperature reaches 160°. Meanwhile, in a small saucepan, combine raw honey, Dijon mustard, fresh garlic, and fresh thyme. Heat at low until thoroughly combined. Pour over cooked chicken thighs and serve immediately.

VOLUME #4

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RECIPES

15 GRILLED PORK WITH WATERMELON SALSABY LEANNE ELY | SAVING DINNER

Pork pairs well with fruit, and this watermelon salsa is zesty and refreshing. As a bonus, the jalapeno and chili powder in the salsa will rev up your metabolism.

S E R V E S 2


2 tbsp olive oil

1 tsp chile powder

1 garlic clove, minced

2 (4 oz) pork chops

sea salt and freshly ground pepper to taste

1 cup watermelon

¼ small jalapeno pepper, seeded and diced

¼ small red onion, diced

¼ avocado, peeled and chopped

D I R E C T I O N S

1. In a large bowl, add ½ tbsp olive oil, chile powder, garlic, pork chops and sea salt and freshly ground pepper to taste. Stir to combine and marinate in the refrigerator for 20 minutes.

2. On an indoor grill, heat ½ tbsp olive oil over medium heat and grill pork 3 to 4 minutes per side until cooked through.

3. In a medium bowl, add watermelon, jalapeno, onion, avocado, 1 tbsp olive oil and sea salt and freshly ground pepper to taste. Stir to combine.

4. Serve grilled pork with salsa.

VOLUME #4

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RECIPES

16 (VEGAN) BASIL CHERRY PANZANELLA SALADBY BECKY OLSEN | PROJECT DOMESTICATION

Go beyond dessert with cherries and make a savory dinner. Cherries pair well with basil, and this panzanella salad makes a wonderful summer dinner. Replace the bread with one cup cooked quinoa if desired.

F O R T H E S A L A D

1 lb raineer cherries, washed, pitted and halved

1 lb red cherries, washed, pitted and halved

4 oz basil, washed

half artisan loaf multi-grain bread, 1-inch slices

½ lb fontina cheese, ¼–½ inch cubes

¼ cup raw, unsalted hazelnuts, roughly chopped

F O R T H E D R E S S I N G

3 tbsp good olive oil + more for grilling bread

1 tbsp cherry simple syrup, concentrate*

1 tbsp honey

2 tbsp honey wine vinegar

1 large jalapeno, finely chopped

2 shallots, finely chopped

¼ tsp Redmond Real Salt + more for grilling bread

¼ tsp black pepper

D I R E C T I O N S

1. Turn on grill to medium heat and let warm up. Combine dressing ingredients in medium glass measuring bowl until well combined. Place cherries in large serving bowl and coat with dressing. Stir with spatula or spoon, making sure each cherry gets coated well. Let sit while you prepare the other ingredients and grill the bread.

2. Place bread slices on a rimmed baking sheet. Brush, liberally, with olive oil and sprinkle with a bit of salt and pepper if you’d like. Place each slice on grill, oil side down. Grill for five minutes, or until you see definite char marks. Turn over and brush with olive oil again. Cook for five more minutes until marks are showing. Take off grill and place on cutting board. Cut into each slice into 8 cubes.

3. Add remaining ingredients into serving bowl and toss with cherries. Make sure each ingredient is coated with dressing. It will be a shiny, dressed salad but won’t look overdressed. This is good because the cherries add a lot of moisture to the salad.

VOLUME #4

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RECIPES

17 EGG ROLL IN A BOWLBY ALEXA SCHRIM | SIMPLE ROOTS WELLNESS

Chinese takeout can be laden with fat and sodium, so making your own is a great idea. Get all the aromatic flavors of Chinese food in a delicious and versatile dinner bowl. Vegans can sub in chopped cashews or beans for protein.


¼ small green cabbage, sliced

¼ small red cabbage, sliced

1 small carrot, shredded

½ small sweet onion, chopped

3 garlic cloves, minced

½ lb sausage or other ground meat

6 oz bean sprouts

½ pkg sliced mushrooms

½ tbsp coconut oil

½ tsp sesame oil

¼ cup coconut aminos (or tamari sauce)

½ tsp ground ginger

sliced green onions

sesame seeds

D I R E C T I O N S

1. Prepare all ingredients by thinly slicing cabbage and chopping onion.

2. In a large skillet cook ground meat. Once browned drain and set aside.

3. In the same skillet, add coconut oil and sesame oil to a large skillet and heat over medium heat.

4. Once hot, add onion and cook until softened and translucent.

5. Add mushrooms and garlic continue cooking until softened.

6. Meanwhile mix coconut aminos and ground ginger together.

7. Add to mushroom, onion mixture and mix.

8. Once mixed add in cabbage, carrots and bean sprouts. Cook until slightly softened stirring often.

9. Add back in sausage and heat through.

10. Place in bowls.

11. Garnish with green onions and sesame seeds.

VOLUME #4

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RECIPES

18 (VEGAN) LOADED SWEET POTATO NACHOS WITH MANGO SALSABY ALEXA SCHRIM | SIMPLE ROOTS WELLNESS

If you crave nachos but want a healthier version, try this good-for-you recipe with sweet potatoes. Vegans can add another cup of black beans to replace the pork and leave out the cheese.

S E R V E S 2 - 4


1 batch sweet potato fries (3 large sweet potatoes or yams, 3 tbsp coconut oil, 1 tbsp kosher salt, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp cumin, 1 tsp dried oregano)

2 cups shredded pork

1 cup black beans

¼ cup cheddar cheese, shredded

mango salsa

1 mango, peeled and chopped

1 avocado

1 ripe tomato

1 bunch cilantro

lime juice

salt

G A R N I S H

sliced jalapeno

cilantro

sriracha crema

F O R S W E E T P O T A T O F R I E S

1. Boil whole potatoes until just beginning to soften.

2. Cool the potatoes in the refrigerator or freezer (overnight preferred).

3. Preheat oven to 425°F and place two rimmed baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes).

4. Cut cooled potatoes into strips or wedges, keeping the skin on. Try to keep most of the pieces the same size so they bake evenly.

5. Place the potato strips/wedges in a bowl and toss the potatoes with the oil.

6. Add the seasonings and mix until the potatoes are evenly coated.

7. Carefully remove the hot baking sheets from the oven and divide the potatoes evenly among the two sheets, taking care the potatoes are not touching so they have plenty of room for the air circulate to circulate and bake evenly.

8. Bake the potatoes for about 12–15 minutes until they are tender and well-browned.

F O R T O P P I N G S

1. Meanwhile make the mango salsa.

2. Peel, pit and chop the mango and avocado. Place in a bowl. Add chopped tomato, and cilantro.

3. Mix well and then add lime juice from 1 small lime and salt to taste. Set aside.

4. Once fries are complete, place on baking sheet and top with cook, shredded pork, beans and cheese.

5. Place back in the oven until cheese is melted.

6. Remove and top with mango salsa, sliced jalapenos, additional cilantro and Sriracha crema.

7. Enjoy!

VOLUME #4

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RECIPES

19 GRILLED CHICKEN SKEWERS AND STRAWBERRY RHUBARB CHUTNEY

BY ALEXA SCHRIM | SIMPLE ROOTS WELLNESS

Sweet strawberries and fresh tart rhubarb make a winning combo, and this sweet and tart chutney is the perfect way to enjoy their flavor. Slather this tasty chutney on grilled chicken and serve with a big green salad.

S E R V E S 2


2 tbsp butter

¼ small onion, diced

¼ tsp cinnamon

¼ tsp allspice

1 pinch paprika

½ tsp Dijon mustard

2 ½ cups rhubarb, diced

1 cup strawberries, diced

½ tbsp apple cider vinegar

2 tsp honey (optional)

D I R E C T I O N S

1. In a small saucepan heat butter over low-medium heat. Add in onion and saute until tender.

2. To onion, add cinnamon, allspice, paprika and dijon mustard. Stir and heat until fragrant (1–2 minutes).

3. Add in rhubarb and strawberries and let simmer down, mashing with a potato masher occasionally for 10–12 minutes.

4. Once chutney is soft and fruit is broken down add in apple cider vinegar and let reduce 1–2 minutes. Remove from heat and stir in honey.

5. Serve warm over grilled meats, on salads or on top of your pancakes.

VOLUME #4

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RECIPES

20 ZUCCHINI SWEET POTATO SLICEBY VANESSA VICKERY | BECOMINGNESS

Bring this zucchini sweet potato slice along on your next picnic or potluck and serve with a salad. It’s a deliciously portable meal, and a great way to use up that extra zucchini from your garden.

S E R V E S 2


1 medium sweet potato (app. 700–800 g), peeled and coarsely grated

1 large zucchini (app. 550–650 g), coarsely grated

2 eggs

½ cup almond meal

1 garlic clove, minced

1 tbsp fresh chives, roughly chopped

Pinch of sea salt

Pinch of black pepper

O P T I O N A L

1 packet feta, crumbled

1 tsp chili flakes

D I R E C T I O N S

1. Pre-heat oven to 180°C.

2. Add all ingredients to a large mixing bowl and mix until well combined. Spoon mixture into a baking dish lined with baking paper.

3. Place in the oven and cook for app. 35–40 minutes until set and golden on top. Let it cool for a few minutes and then slice to serve.

VOLUME #4

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RECIPES

21 PALEO BARBACOABY LOUISE HENDON | PALEO MAGAZINE

Barbacoa is slow-cooked meat from Caribbean and Mexican cuisines. You can use any meat in this recipe and serve with sautéed veggies, guacamole, and sweet potatoes.

S E R V E S 2


1 lb chuck roast or other meat (cooked on low for 4–6 hours)

F O R T H E M A R I N A D E

M A K E 2 4 H O U R S A H E A D O F T I M E

4 tsp apple cider vinegar

1 tsp balsamic vinegar

¼ cup raw organic honey

½ cup chopped macadamia nuts

⅓ cup fresh cilantro

2 garlic cloves

2 green onions

1 tbsp coconut sugar

1 tsp black pepper

1 tsp cumin

¼ cup avocado oil

1 tsp lime juice

D I R E C T I O N S

1. Make the marinade 24 hours ahead of time (see below).

2. Cook the chuck roast (1 lb chuck roast on low in a crock pot for 4–6 hours or until cooked through, pour half of the prepared marinade over chuck roast while it cooks).

3. Make your own burrito bowl with the barbacoa, a scoop of sweet potato rice (see recipe below), guacamole, sautéed veggies, and your favorite salsa over a bed of lettuce! Drizzle some marinade/sauce over the top as a dressing & enjoy!

M A R I N A D E

1. Simmer the apple cider vinegar, balsamic vinegar, and honey in a sauce pan until combined.

2. Blend the vinegar and honey mixture, macadamia nuts, cilantro, garlic, onions, coconut sugar, black pepper, and cumin in a food processor until a pesto-like consistency is reached.

3. Pour your ‘pesto’ into a bowl and stir in the avocado oil.

4. If you're cooking the meat, add half the marinade into the crock pot with the meat.

VOLUME #4

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RECIPES

22 (VEGAN) HEALTHY EASY CARROT AND APPLE SOUP

BY BLENDERBABES

This easy carrot soup recipe is low calorie and only uses minimal healthy ingredients. There’s no need for much oil or seasoning due to the way it’s prepared. This thick and creamy soup is also dairy-free with a pleasant sweet and spicy flavor.

S E R V E S 4


1 large russet baking potato

5 medium carrots

1 small–medium gala apple

¼ of a medium sweet onion

1 ½ tbsp olive oil

¼ tsp crushed red pepper

1 tbsp fresh thyme leaves

Salt & pepper to taste

2 cups filtered water

Paprika & thyme sprigs for garnish (optional)

D I R E C T I O N S

1. Slice all veggies and apple into equal size pieces. Heat oil in medium sauce pan over medium-high heat, add onion, potato, carrots and apple. Add in crushed red pepper and salt/pepper to taste. Cook, stirring occasionally until everything is slightly tender, yet still has a bite to it. Once you've reached this point, add in ½ the thyme and let cook for another minute or so. Add the water, cover and allow to boil over med-high heat until everything is very soft. It's important to cook until very soft versus fork tender to ensure a smooth consistency.

2. Turn off the heat and allow to cool slightly in pan. Place everything in blender jar and secure the lid. Blend until smooth.

For Blendtec: press the SMOOTHIE button.

For Vitamix: Select VARIABLE Speed 1, turn the machine on and slowly increase to Speed 10/HIGH and blend for 60 seconds. Stir in the rest of the thyme and add more salt/pepper if needed.

3. Pour into individual bowls and garnish with paprika and thyme sprigs.

VOLUME #4

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RECIPES

23 TRICOLOR GRILLED POTATO SALAD WITH BACON, SPRING ONIONS,

AND MUSTARD VINAIGRETTE BY LAUREN LESTER | THE WICKED SPATULA

This beta-carotene packed potato salad is better for you than a traditional potato salad, and the mayo is swapped out for an olive oil vinaigrette. Make this your new go-to summer potato salad recipe.

S E R V E S 2


1 lb small potatoes (sweet, purple, yukon gold)

1 bunch scallions

2 jalapeños

2 slices thick cut nitrate free bacon

1 tbsp white vinegar

1 ½ tsp lemon juice

1 tbsp whole grain mustard

¼ cup olive oil

salt and pepper, to taste

D I R E C T I O N S

1. In a large pot cover the potatoes with water and bring to a boil until tender, about 20–30 minutes depending on the size of your potatoes. Drain and set aside.

2. While the potatoes are boiling fry the bacon and make the dressing.

3. Whisk together the white vinegar, lemon juice, mustard, olive oil, and salt and pepper. Place the dressing in the refrigerator until ready to use.

4. Halve the potatoes and brush with a little olive oil. Brush the green onions with a bit of oil as well.

5. Preheat your grill to the highest setting and grill the onion just until they begin to wilt, remove and cover with a towel or plastic wrap to steam them. Continue grilling the potatoes until they have a nice deep char lines and are golden (about 10 minutes)

6. Slice the jalapeños into rings and the green onions into 1 inch pieces, crumble the bacon as well. Toss everything with the potatoes. Drizzle with dressing and serve.

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RECIPES

24 GRILLED SALMON WITH MANGO SALSABY LEANNE ELY | SAVING DINNER

For a quick, simple, and delicious meal, try this grilled salmon with mango salsa. Need an idea for tomorrow’s lunch? Make extra grilled salmon and toss with a green salad.

S E R V E S 2


2 tbsp olive oil

½ large mango, peeled and chopped

¼ medium red onion, diced

½ red bell pepper, seeded and chopped

½ small jalapeno pepper, seeded and chopped

1 tsp fresh ginger, grated

juice of 1 lime

¼ cup freshly chopped cilantro

½ avocado, peeled and chopped


3 (6 oz) salmon steaks

juice of 1 lemon

D I R E C T I O N S

1. In a large bowl, add 1 tbsp olive oil, mango, red onion, bell pepper, jalapeno pepper, ginger, lime juice, cilantro, avocado, sea salt and freshly ground pepper to taste and stir to combine.

2. On a large platter, add salmon, 1 tbsp olive oil and lemon juice.

3. On an indoor grill over medium heat, grill salmon 5 to 7 minutes each side until browned and fish flakes easily with fork. Serve fish with mango salsa.

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RECIPES

25 CAULIFLOWER SUBZIBY VIJITHA SHYAM | SPICES AND AROMA

In this dish, cauliflower takes on the vibrant flavors of Indian spices. Sub in chicken for the soy, or leave it out if desired. Serve the spiced cauliflower over a bed of sautéed kale.

S E R V E S 2


1 tbsp olive oil

1–2 green chillies

3 garlic cloves, finely chopped

½ tbsp ginger, minced

½ red onion, chopped

½ tsp turmeric powder

½ large tomato, mashed up

½ large head cauliflower, cleaned and cut into small stems

¼ cup soy chunks soaked in hot water

1 tbsp water

salt to taste

cilantro for garnish

D I R E C T I O N S

1. Heat oil and once hot, throw in the green chillies, garlic and ginger. Saute for a minute.

2. Add onions and let it brown a bit, about 10 minutes on medium flame.

3. Sprinkle turmeric powder and tomatoes and let it combine well.

4. In the mean time, squeeze the water out of the soy chunks.

5. Add the cauliflower stems, soy chunks and sprinkle with 1 Tablespoon or so water, cook covered for 15 minutes. Increase the heat for the last 5 minutes to crisp up the cauliflower. Add salt to taste and sprinkle cilantro. Serve over a bed of steamed kale.

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RECIPES

26 ARUGULA AND BRUSSEL SPROUTS SKILLET

BY YURI ELKAIM

Brussel sprouts have come a long way since the days of mushy, steamed lumps. This recipe highlights how wonderful brussel sprouts can taste when cooked properly. This meal is perfect for vegan and gluten-free diets, and paleo-eaters

can add chicken or pork. Look for pre-shaved brussel sprouts to save on prep time.

S E R V E S 2 – 4


1 tbsp coconut oil


3 cups thinly sliced Brussels sprouts

1 large red onion, chopped

1 cup chopped arugula

½ small onion, chopped

1 tsp dried sage


D I R E C T I O N S

1. In a large skillet heat the coconut oil over medium high heat. Add garlic and sauté 1 minute. Add Brussels sprouts, onion, and arugula and cook until softened, 3 to 4 more minutes. Add sage, salt, and pepper and cook an additional 1 to 2 minutes, until all vegetables are soft.

2. Serve the Brussels mixture hot.

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RECIPES

27 WARM CHICKEN SALADBY VANESSA VICKERY | BECOMINGNESS

This warm chicken salad has unexpectedly rich flavors from pumpkin, sun-dried tomatoes, and feta. It comes together quickly and makes tasty leftovers.

Vegans can sub in one cup of chickpeas or almonds for the chicken and leave out the feta.

S E R V E S 2


2 chicken breasts, cut into small pieces

2 cups pumpkin, peeled and cubed

4 cups baby spinach leaves

½ cup danish or greek feta, cut into squares

½ avocado, sliced

12 sun-dried tomatoes

olive oil for cooking

O P T I O N A L

Balsamic and olive oil to dress. However you may find the flavors from the ingredients are enough without adding anything extra

D I R E C T I O N S

1. Place pumpkin on a baking tray, lined with baking paper. Lightly spray with Olive Oil and bake at 375°F for about 35 minutes or until cooked. Let cool for a few minutes. Put fry pan on medium high heat and add some olive oil. Cook chicken until golden brown. In a salad bowl, add baby spinach leaves, avocado, feta, semi dried tomatoes, pumpkin, chicken and your dressing (optional) and mix together.

2. Serve and enjoy!

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RECIPES

28 (VEGAN) KALE SOUPBY FLAVIA DELMONTE | FLAVILICIOUS

Use your garden bounty for this nutritious and tasty kale soup. Save leftovers for healthy lunches throughout the week.

S E R V E S 2 – 4


1 medium onion (chopped)

4 cloves organic garlic (chopped)

5 cups organic chicken or vegetable broth

1 cup diced carrot

1 cup diced celery

2 red potatoes (diced)

3 cups kale (stems removed and chopped fine)

2 tsp dried thyme

2 tsp dried sage

sea salt and pepper to taste

D I R E C T I O N S

1. In a frying pan, fry onion and garlic to brown. (You can do this in soup pot by using a small amount of the broth to saute them in.)

2. In soup pot add in broth, potatoes, carrots and celery. Bring to boil on high, then lower heat. Add thyme, sage, salt and pepper.

3. Let sit on low heat to simmer for about 15 to 30minutes. Add kale at 5 minutes before taking pot off heat.

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RECIPES

29 LIME AND CHILI GRILLED STEAK TACOSBY LEANNE ELY | SAVING DINNER

If you like fajitas, you’ll love these lime and chili grilled steak tacos. Swap out tortillas for romaine lettuce or collard greens to make them even healthier.

S E R V E S 2


2 tbsp olive oil, divided

1 pound flank steak, cut into 2 inch strips

juice of 1 lime

red pepper flakes to taste


1 large bell pepper (any color) seeded and cut into 2 inch strips

1 red onion, cut into 2 inch strips

3 tortillas, warmed

⅓ cup freshly chopped cilantro

½ large avocado, seeded and diced

D I R E C T I O N S

1. In a large bowl, add 1 tablespoons olive oil, steak, ½ lime juice, red pepper flakes and sea salt and freshly ground pepper to taste and cover to marinate in the refrigerator for at least 20 minutes (or use large zipper topped plastic bag instead of bowl and cover).

2. On an indoor grill, heat 1 tbsp olive oil over medium heat and grill peppers and onions for 5–7 minutes per side.

3. Remove steak from marinade. Add steak to vegetables on the grill and grill 3–5 minutes per side until steak is cooked through. Place steak in tortilla and top with bell peppers and onions, cilantro, lime juice and avocado.

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RECIPES

30 (VEGAN) CURRIED TOMATO BISQUEBY YURI ELKAIM

Ginger, lemongrass, and garam masala spice give this Curried Tomato Bisque hints of exotic flavor to make it a truly special soup. This soup is perfect for vegan, gluten-free and paleo diets. Add a side of greens any meat if you’re paleo.

S E R V E S 2 - 4


1 tbsp coconut oil

½ medium onion, chopped


2 tsp fresh grated ginger

1 tsp crushed lemongrass

2 (14 oz) cans of diced tomatoes

1 (14 oz) can of tomato sauce

2 ½ cups low sodium vegetable broth

1 (14 oz) can unsweetened full fat coconut milk

1 tsp garam masala seasoning

½ tsp turmeric

¼ tsp nutmeg


D I R E C T I O N S

1. Heat coconut oil in a large pot over medium high heat. Add onion, garlic, ginger, and lemongrass to melted oil. Sauté for 1 to 2 minutes or until onion has become tender and translucent.

2. Add diced tomatoes, tomato sauce, and broth. Once mixture boils, turn heat down to low. Add remaining ingredients, stir, cover, and simmer for 15 minutes.

3. Transfer contents into a food processor and blend until a nice smooth bisque. Serve hot.

VOLUME #4

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RECIPES

SWEET HEALTHY TREATSDON’T DEPRIVE YOURSELF OF DESSERT! COOL DOWN FROM THE HEAT WITH A DELICIOUS SWEET TREAT.

These desserts are on the healthy side, so you won’t drag yourself down with trans fats and refined sugar. Enjoy a decadent but healthy treat after a week of hard work, and savor the incredible flavors of what real food should taste like.

31 ALMOND BUTTER ICE CREAMI N G R E D I E N T S

1 can full fat coconut milk, chilled

¼ cup raw honey

¼ cup raw almond butter

2 tbsp unsweetened cocoa powder

1 tsp pure vanilla extract

pinch sea salt

2 tbsp sliced toasted almonds

D I R E C T I O N S

1. In a large mixing bowl, mix together the coconut milk through the salt. Pour this mixture into your ice cream maker and follow the manufacturers instructions until the ice cream is done. Gently stir in the sliced almonds and serve.

32 CHAI-CHERRY SORBETI N G R E D I E N T S

3 cups unsweetened full fat coconut milk

5 bags your favorite chai tea

3 tbsp raw honey

½ cup chopped dark cherries

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp ground nutmeg

D I R E C T I O N S

1. In a medium sauce pan heat coconut milk over medium high heat. After about a minute, add tea bags to coconut milk. After another 1 to 2 minutes, turn heat down to a low medium, before it boils. Simmer tea bags in coconut milk for 7 minutes. Then remove from heat and allow tea to continue steeping in milk for another 15 minutes.

2. Remove tea bags from coconut milk. In a food processor, combine tea infused coconut milk with all remaining ingredients. Blend until smooth. Pour mixture into a large freezer safe container. Seal, and place in freezer for at least 4 hours or until frozen through and serve frozen.

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RECIPES

33 MANGO AVOCADO MILKSHAKEI N G R E D I E N T S

4 cups chopped frozen mango

2 large very ripe avocados, peeled and chopped

¼ cup unsweetened almond milk

¼ cup unsweetened coconut flakes

2 tbsp raw honey

D I R E C T I O N S

In a large blender, add all the ingredients and blend until smooth. Pour milkshake into individual glasses and serve.

34 BLUEBERRY GELATOThis 3-ingredient soft-serve gelato requires an industrial-strength blender (like a vitamix) to come out creamy and splendidly

sweet. It’s the perfect post-dinner treat to mete your sweet tooth, without causing sugar cravings or crashes!

S E R V E S 2


1 ½ cups frozen organic blueberries

1 frozen banana

3–4 drops stevia (if desired)

D I R E C T I O N S

1. Place all ingredients in a blender. Blend, pressing down the mixture with the blender tamper to help the gelato blend smoothly. Serve immediately and enjoy.

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RECIPES

COOKBOOK CLUB CONTRIBUTORS

YURI ELKAIMYURIELKAIM.COM

Author NYTimes Bestselling Author of the “All-Day Energy Diet”, the upcoming “All-Day Fat Burning Diet”, and creator of the Fat-Burning Meal Club, Yuri is a well-known nutrition renegade, health coach, and advocate for holistic health.

AMY COATESAMYCOATES.COM

A Registered Holistic Nutritionist, co-creator of the Fat Burning Meal Club, and mother to 3 young beautiful boys. Amy’s mission is to inspire you to love more, to connect, to have better relationships with yourself and others, teaching you how to do something every day that moves you closer to your dreams.

ALEXA SCHIRMSIMPLEROOTSWELLNESS.COM

Alexa Schirm received her bachelors degree in Dietetics from Iowa State University. She is currently expanding her knowledge with a Masters in Health Studies from the University of Alabama.

ERICA JONESTRUEBEAUTYYOU.COM

Erica Jones is a food and beauty blogger. Her mission in life is to help other explore the journey (and struggles) of living everyday while engaging wholeheartedly in authentic living.

ABEL JAMESFATBURNINGMAN.COM

Abel James is a #1 best-selling author, top 10 App Developer, musician, radio show host, entrepreneur, and health crusader. His Fat Burning Man podcast skyrocketed to #1 after it’s first month on the airwaves.

ALEXANDRA JAMIESONALEXANDRAJAMIESON.COM

A Certified Holistic Health Counselor and gourmet chef, Alexandra Jamieson helps women listen to their true cravings for pleasure in order to achieve the body and life they desire. Her fourth book, Women, Food & Desire hit bookshelves in 2015.

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CONTRIBUTORS

http://truebeautyyou.com/

http://www.amazon.com/Women-Food-Desire-Embrace-Cravings/dp/1476765049/ref=sr_1_1?ie=UTF8&qid=1408800677&sr=8-1&keywords=women+food+desire

http://www.amazon.com/Women-Food-Desire-Embrace-Cravings/dp/1476765049/ref=sr_1_1?ie=UTF8&qid=1408800677&sr=8-1&keywords=women+food+desire

NICK PINEAULT AND GEN GAUVIN NICKPINEAULT.COM

Nick and Gen are food lovers and travel addicts from Montreal. They’re on a mission to inspire their generation—and the entire world, why not?—to shatter old conventions, live their life fully, take huge risks and have a serious blast doing it. You can find out about Fast Food Solution—their 30-day challenge to your healthy food freedom on: http://fastfoodsolution.com

LAUREN LESTERWICKEDSPATULA.COM

The Wicked Spatula blog offers simple ideas for paleo eaters. None of the ingredients have any artificial flavors, colors, fats or sweeteners, no high fructose corn syrup and no preservatives.

BECKY OLSENPROJECTDOMESTICATION.COM

With a focus of fresh, seasonal fare, Project Domestication holds more than 350 recipes. The site started in 2008, as Becky cooked her way through Dorie Greenspan’s “Baking from My Home to Yours.”

ABBY THOMPSONTHEFROSTEDVEGAN.COM

Plant-based desserts is the primary focus of this beautiful vegan food blog. The Frosted Vegan is a cultivation of love and passion for mainstreaming the vegan culinary approach.

VANESSA VICKERYBECOMINGNESS.COM.AU

Hailing from Australian, Vanessa is a qualified nutritionist, mother of two energetic toddlers, and the creator of Becomingness—a health and wellness website which aims to help women achieve their health and wellness goals, and the ideal starting point for women who want to take charge of their health, but are not sure where to begin.

LEANNE ELYSAVINGDINNER.COM

Woman’s Day magaziing calls Leanne the expert on family cooking. Her meal planning service—SavingDinner.com—began in 2001. More than a decade after founding her business Leanne has written 8 books, and works today as a speaker, syndicated newspaper columnist, and host of her own radio. Show.

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CONTRIBUTORS

http://nickpineault.com/

http://wickedspatula.com/

http://projectdomestication.com/

http://www.becomingness.com.au/

FLAVIA DELMONTEFLAVILICIOUSFITNESS.COM/BLOG

Flavia Del Monte is a registered nurse, certified physical trainer, certified nutritionist, and fitness model.

Her website teaches women how to change habits and adopt a healthy lifestyle, and features top-rated fitness tips, nutrition advice, and healthy recipe favorites.

KARINE LOSIER & DAVE RUELMETABOLICCOOKING.COM

Authors of Metabolic Cooking, Dave and Karine are highly sought after fitness and nutrition experts. Their approach to fat-burning foods has helped thousands of people lose weight, gain a six-pack, and look (and feel) better than ever!

JEREMY & LOUISE HENDONPALEOMAGAZINE.COM.

Jeremy and Louise Hendon are the founders of the popular 7-Day Challenge and also PaleoMagazine.com. They believe that food is medicine, that you deserve a body and live you love, and that YOU have the power to take control of your own health.

VIJITHA SHYAMSPICESANDAROMA.IN

Food Blogger, photographer, and recipe developer, Vijitha shares recipe favorites from her native India, and focuses on low-carb and gluten-free meal ideas.

TARASHAUN HAUSNERBLENDERBABES.COM

Tarashaun is the founder of Blender Babes with a long held passion to help people live a healthier lifestyle. Her website is a resource the web’s premiere resource for simple healthy blender recipes and hi-speed blender reviews, and entertaining blender videos hosted by bikini-clad models.

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CONTRIBUTORS

http://www.flaviliciousfitness.com/blog/

http://www.metaboliccooking.com/

http://paleomagazine.com/yuri

http://paleomagazine.com/pure-paleo-challenge

http://paleomagazine.com/pure-paleo-challenge

http://paleomagazine.com/yuri

http://www.blenderbabes.com/about/blender-babes-is-born/

PRESENTS VOLUME #4 LEAN MEALS · of the Fat Burning Meal Club! I’VE INCLUDED 30 AMAZING RECIPES...

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