1) Pour 1 teaspoon or 1 tablespoon chia seeds into the bottom of your cup depending on your personal preference
2) Pour 1-1/2 almond milk, 1 rounded teaspoon of organic instant coffee (or more if you like it stronger)and a teaspoon of organic maple syrup into a blender (we use our vitamix)
3) Blend for 30-45 seconds and pour into your cup with chia seeds.
Give it a little mix and enjoy! If you Let it sit for 1 minute or so your chia seeds will fluff up.
Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron skillet over medium heat. Add onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.
Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.
Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.
Preheat the oven to 375°F.
1) In a medium bowl, gently toss together tempeh, tamari, onion and garlic; set aside to let marinate for 30 minutes.
2) Arrange squash halves, cut sides down, in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.
3) Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm.
4)Meanwhile, heat pasta sauce in a medium saucepan over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. Stir in spinach and remove pot from the heat.
5) Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.
- 1 onion, finely chopped
- 2 garlic cloves, very thinly sliced
- 1 cup tomato puree
- ¼ tsp. oregano
- ¼ tsp. crushed red pepper flakes
- 2 tablespoons olive oil, divided
- 1 small eggplant, such as Italian or Chinese
- 1 zucchini
- 1 yellow squash
- 1 long red bell pepper
- Few sprigs fresh thyme
- Salt and pepper
1) Preheat oven to 375 degrees F.
2) Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
3) Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.
On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
4) Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
5) Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
6) Cover dish with a piece of parchment paper cut to fit inside.
7) Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
Instructions and Ingredients:
1) Blend (3-5 depending on size) ripe bananas with 2 Tablespoons Maple syrup, 2 heaping tablespoons of almond, cashew or nut butter of choice, and a pinch of pink salt
2) Freeze in an 8 x 8 inch pan for at least 1 hour
3) Cut the frozen banana nut mixture into bars or squares
4) Completely cover each bar with coconut flakes, melted unsweetened dark chocolate, carob chips or dry topping of choice
5) Freeze again for at least 20 minutes and enjoy
SWEET POTATOES AND ONIONS
SWEET POTATOES AND ONIONS
About Trainer Joe
Trainer Joe is a 23 year experienced fitness and mindset expert. Joe has been considered top of his field in the fitness industry because of his amazing resume and extensive knowledge of how the human body responds to exercise stimulation. A ground breaking self help presenter, Joe can appeal to the logical, emotional, and scientific aspects of any mind, regardless of the students background or knowledge base.