1/2 cup coconut water 1/3 cup almond milk 1 heaping TB dried unsweetened coconut 1/2 cup frozen pineapple 1/2 frozen banana 1/3 cup silken tofu 1 TB ground flaxseeds Place coconut, coconut water and almond milk in blender. Blend on high until coconut is thoroughly mixed in. Add rest of ingredients and blend until smooth. Makes 1 serving: 226 calories, 8 grams protein [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest” url=”https://www.heidirothnutrition.com/2014/04/25/203/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Silky Pineapple Smoothie”] ...
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1/4 cup cashews 2 dates, pitted 1/2 tsp cinnamon 3 Tablespoons oats 2 cups unsweetened almond milk 1 1/3 cup chopped frozen very ripe pear 1 scoop unsweetened vanilla protein powder Mix cashews, dates, cinnamon, oats and almond milk together until smooth. Add pear and protein powder and mix until creamy. Makes 2 servings. 1 serving = 275 calories, 16 grams protein [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest” url=”https://www.heidirothnutrition.com/2014/04/24/creamy-oat-breakfast-smoothie/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Creamy Oat Breakfast Smoothie”]...
Read MoreDressing: 1/3 cup extra-virgin olive oil 1/4 cup freshly squeezed lemon juice 1/2 teaspoon salt freshly cracked pepper, to taste Shrimp: 1 pound raw shrimp ( 26/30 count) peeled and deveined 1 tsp olive oil 2 tsp Cajun Blackened seasoning wooden skewers Salad: 6 cups baby arugula, washed and spun dry 3 cups watermelon, cubed in 3/4 inch pieces 1/4 pound feta cheese, diced Preheat grill to medium. Whisk dressing ingredients together and set aside. Toss shrimp with oil, seasoning and place on grill. Grill shrimp for 2-3 minutes per side until pink. Careful, it will cook quickly! Place arugula and watermelon in large bowl. Drizzle with vinaigrette ( enough to coat lightly) and toss gently. Divide between 4 plates. Divide shrimp and feta between 4 plates and serve immediately. [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest” url=”https://www.heidirothnutrition.com/2013/07/30/arugula-grille…termelon-salad/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Arugula, Grilled Shrimp & Watermelon...
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3 eggs 3/4 cup milk, soy milk or coconut milk 1 tsp vanilla 1 TB real maple syrup 1/2 tsp salt 1/4 cup gluten-free flour 1/4 cup almond flour 1 cup fresh or frozen raspberries 2 tsp butter Preheat oven to 500 degrees. While oven is heating, place butter in metal pie pan and place in oven for a minute or two ( just until melted.) When melted, take pan out of oven and sprinkle raspberries over butter. Place eggs, milk, vanilla, maple syrup and salt in blender and blend for several seconds. Add flours and blend for 30 seconds more. Pour around and over raspberries in pan. Decrease oven temp to 425 and immediately put pan in oven. Bake for 16-17 minutes until puffed and golden. Delicious as is, but you can also put a little extra maple syrup on top. Enjoy! [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest” url=”https://www.heidirothnutrition.com/2013/07/02/raspberry-breakfast-puff/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Raspberry Breakfast Puff”] ...
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4 cups cubed watermelon 2 cups cubed tomatoes 1 TB red onion, minced ½ cup peeled, seeded and cubed cucumber ½ cup red or green pepper, cubed salt, to taste 3-4 TB lime juice 3 dashes Tabasco, or to taste 1 TB olive oil Place watermelon, tomatoes, onion, pepper and cucumber in food processor. Pulse until vegetables are finely chopped, but not pureed. Place vegetables in bowl and add lime juice, Tabasco, olive oil and 3/4 tsp salt. Taste and adjust seasonings as needed. Serve very cold and enjoy! Serves 6 [supersocialshare networks=”facebook,google,twitter,linkedin,pinterest,email” url=”https://www.heidirothnutrition.com/2013/07/02/watermelon-gazpacho/” open=”true” orientation=”line” angle=”0″ title=”Heidi’s Kitchen — Watermelon Gazpacho”]...
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