Easy Recipes

Here is a recipie for a quick healthy smoothie Ingredients Servings 2 2 handfuls spinach 1 cup coconut water 1 tablespoon flax seeds 1 teaspoon honey 1 medium orange 3/4 cup frozen mango chunks 1/2 medium banana 2 cups ice Directions Tip: Click on step to mark as complete. In a food processor or blender, process the spinach, water, and honey until blended. Add the orange, mango, and banana. Process until smooth. Add the ice, 1/4 cup at a time, until the desired consistency.

We love this colorful and fresh tasting salad in my house. It makes for a great lunch, snack or side dish. It's easy to make and will keep for about three days.

16-Bean Vegan Chili Instructions Coat the bottom of a heavy pot with enough olive oil to cover the surface. Add the onion, and saute until very golden. Add the vegetables (except greens), cooked beans, seasonings, salsa and tomato sauce. Adding water as needed for consistency, simmer until vegetables are almost desired softness (about 15 minutes) and then add the greens. Simmer another few minutes to wilt the greens. Ingredients extra virgin olive oil (to coat pan) 1 onion (chopped) 1⁄4 head of cabbage (shredded fine) 1⁄2 bunch greens (shredded fine) 1 summer squash (diced) 1 pound 16-bean mix or any dry beans (cooked ahead, or 2 cans of beans) 1 tablespoon chili powder 1 tablespoon mixed Italian seasonings or oregano 1⁄2 jar of salsa 1⁄2 jar of tomato sauce water as needed salt, pepper and hot sauce (as desired)

A quick and easy seafood delight. A 15-minute seafood spread is in your future with this decadent recipe. Your favorite jar of salsa quickly turns into the base for a shrimp, spinach, and cheese-packed dinner. Just serve with a side of chips or flatbread for the ultimate meal. Ingredients 1 tbsp. olive oil 4 cloves garlic, finely chopped 3 strips lemon zest, thinly sliced 1/2 15.5 oz. jar salsa 8 oz. tomato sauce 20 shrimp, peeled and deveined 2 c. baby spinach 1/4 c. crumbled feta, for serving flatbread, for serving Directions 1. Heat olive oil, garlic, and lemon zest in a large skillet on medium until beginning to brown, about 1 min. 2. Add salsa and tomato sauce and bring to a simmer. Nestle shrimp in the salsa mixture and cook, covered, 3 min. 3. Fold in spinach and cook until beginning to wilt and shrimp are opaque throughout, 1 to 2 min. more. 4. Sprinkle with feta and serve with flatbread if desired. Nutrition per serving: 121 cal, 8 g pro, 9 g carb, 3 g fiber, 4.5 sugars (0 g added sugars), 6 g fat (2 g sat fat), 52 mg chol, 966 mg sodium Biohack your body today https://bit.ly/3M8nAqU