RENEW WEEK 1 NON VEG RECIPES

SALAD DRESSINGS

ITALIAN DRESSING

• 2 cloves garlic chopped fine 1 tbsp dried parsley
• 1 tbsp dried oregano
• 1 tsp crushed red pepper 1 tsp sea salt
• 1 tbsp apple cider vinegar 1 tsp maple syrup
• 1⁄4 cup extra virgin olive oil

BALSAMIC DRESSING

• 1 tbsp balsamic vinegar
• 1/4 cup extra virgin olive oil
• pinch sea salt and black pepper

GINGER LEMON DRESSING

• 1 tsp fresh ginger juice
• 1 tbsp fresh lemon / lime juice
• 1⁄2 tsp sea salt
• 1 tbsp extra virgin olive oil

HERBED DRESSING

• 1 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp chopped fresh herbs like parsley, basil

Instructions: Place all ingredients in a small glass jar or bottle. Cover with the cap and shake well to mix.

HOW TO GROW YOUR OWN BROCCOLI SPROUTS AND /MICROGREENS(CLICK LINK FOR A TUTORIAL)

Chicken Kebabs with Avocado Cilantro Dressing

Make Chicken Kebabs per this recipe – Click link for Kebab recipe

For the salad (for 1 serving):

• 3 Chicken Kebabs, cut into bite size pieces
• 2 cups shredded romaine lettuce
• 1 cup chopped cucumber
• 1⁄4 cup chopped red onion
• 1 celery stalk, chopped fine

For the dressing:

• 1/2 of a ripe avocado
• 1 tbsp lime or lemon juice
• 1⁄4 tsp sea salt
• 1 small green chilli (optional)
• 1/4 cup fresh cilantro leaves
• 1 tbsp extra virgin olive oil
• 1/2 cup water

Place all the salad ingredients in a serving plate and pour dressing on it.
Place all the dressing ingredients in a small food processor jar(chutney jar) and blend till smooth and creamy. Pour over the salad!

Fish and Vegetable Curry Chowder – CLICK LINK FOR RECIPE

Low Carb Shrimp and Vegetable Fried Rice

Makes 2 servings

Ingredients:

• 1/2 cup of avocado oil plus
• 1 tbsp bacon fat (optional)
• 1 cup Broccoli florets
• 1 cup shredded cabbage
• 1 cup sliced mushrooms
• 1/2 cup carrots, cut into 1 inch and 1/4 inch thick pieces
• About 1 tbsp more avocado oil if needed
• 1 tbsp ginger garlic paste (or just use 1/2 tbsp. finely chopped ginger and 1/2 tbsp. finely chopped garlic)
• 14-16 extra large size shrimp, thawed, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 1/2 tsp sea salt
• 1 tsp black pepper powder
• 1/2 tsp white pepper powder (optional)
• 2 tbsp coconut aminos (or tamari )
• 1 tbsp apple cider vinegar
• 2 tbsp scallions, finely chopped

Instructions:

• Heat a large bottomed pot or a pan / wok. Add the oil and the bacon fat. When the oil gets hot, turn heat to medium high and shallow fry each vegetable one at a time till crisp (for about 3 minutes each). Transfer to a plate.
• When all the vegetables are cooked this way, there should still be some oil left in pan. If not, add about 1 tbsp more oil. Then add the ginger garlic paste and sauté for 30 seconds.
• Then add the shrimp and stir fry for 1 minute and then add the cauliflower rice. Add the sea salt, black pepper, white pepper and stir to mix. Cover and cook for 5 minutes on low heat till the shrimp are cooked.
• Open the lid and add all the fried vegetables back into the pot and add the coconut aminos, vinegar and the scallions. Stir to mix all the flavors into the vegetable and shrimp mixture. Turn heat off and serve warm!

Miso Soup – Recipe per directions on the package of the Miso Soup paste

Chicken Minestrone Soup – CLICK LINK FOR RECIPE (You can add 2 cups of cooked gluten free pasta to this recipe)

Baked Spicy Salmon – CLICK LINK FOR RECIPE

Shrimp Tacos with grain free/gluten free tortillas – CLICK LINK FOR RECIPE (You can use readymade Siete brand gluten free and grain free tortillas too)

Egg Burrito with gluten free/grain free tortillas

Serves 2

Ingredients:

• 3 tbsp avocado oil or olive oil
• 6 eggs
• 1 large onion sliced
• 1/2 of a  bell pepper chopped
• 4-5 mushrooms, chopped
• 1/2 tsp sea salt
• 1 green chili, finely chopped (optional)
• 1 tsp finely grated ginger
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder or black pepper powder
• 1 chicken or mixed meat sausage, chopped into small chunks (get organic minimally processed like Aidell’s or bellinski) – optional ;
• 6 grain free / gluten free tortillas ( Siete brand almond flour or cassava flour) or make your own gluten free tortilla or grain free tortillas
• Additional oil about 1 -2 tbsp for toasting the tortillas

Instructions:

• Beat eggs in a mixing bowl and keep aside.
• Heat a stainless steel or cast iron pan. Add 2 tbsp of the oil and when the oil gets hot, add the beaten eggs and cook on low heat. Wait for 1 minute and then slowly using a spatula start scrambling the eggs. Cook for 1 more minute or so until the eggs are soft yet fully cooked. Transfer to a plate.
• To the same pan, add the rest of the oil and add the veggies. Stir fry on medium heat for two mins or so until they turn soft. Then add the chillies, ginger and all the spices and salt. saute for 1 minute and then add the sausage (if adding) and the scrambled eggs. Check for seasoning and add more salt or pepper if needed. Transfer the mixture to a dish.
• Wipe the pan clean using a paper towel and add some more oil. When hot, place one tortilla and lightly toast on medium for about 1 minute. Toast tortillas just before serving. Serve by placing the egg mixture into a tortilla and rolling it up!

TURMERIC DRINK

Ingredients:

• 1/2 cup filtered water
• 1 inch cinnamon stick(or 1/4 tsp cinnamon powder)
• 1/2 tsp fresh grated ginger (or 1/2 tsp dry ginger powder)
• 1/2 tsp turmeric powder
• pinch sea salt
• 1/2 tsp lemon juice

Boil the water in a sauce pan. And add cinnamon, ginger and boil for 2 mins. Then turn heat off and add the turmeric, salt and lemon juice. Stir and strain using strainer. Let cool a little bit and then sip it slowly.

CINNAMON/TURMERIC/CHOCOLATE LATTE

Ingredients:

• 1/2 cup black tea or coffee or chicory brew
• 1/4 cup coconut milk (or almond milk)
• 1 tsp coconut oil
• 1/2 tsp cinnamon pow (or turmeric pow or cocoa pow)
• 1 tsp raw honey or maple syrup
• pinch sea salt
• 1/4 tsp vanilla extract (optional)
• 1 tsp grass fed gelatin or collagen protein(optional)

Boil the coconut milk(or almond milk) in a sauce pan. Add the tea/coffee/chicory brew. And add cinnamon (or turmeric or cocoa) and boil for 2 mins on low heat. Then turn heat off and add the honey and salt and vanilla. If adding gelatin, then add and blend using hand blender.

SMOOTHIES

GREEN DETOX SMOOTHIE

Ingredients:

• 1 1/2 cups Spinach or Swiss chard or any other greens or mixed greens
• 1 celery stalk, chopped 1⁄4 cup cilantro
• 1⁄2 cucumber, peeled
• 1⁄2 inch by 1⁄2 inch piece of fresh ginger
• 1 cup pineapple or papaya chunks, fresh or frozen
• 2 tablespoons raw pumpkin
• seeds (optional)
• 2 tablespoons collagen protein
• or pea protein (optional)
• 1 banana sliced
• 1/4 cup water or coconut water

Blend everything well until smooth

*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.

BERRY SMOOTHIE

Ingredients:

• 1 cup frozen mixed berries (or fresh berries)*
• 1⁄4 th of a medium size beet ,peeled and chopped
• 1 celery stalk chopped
• 1⁄2 cup carrot chopped
• 1 banana, sliced (fresh or frozen)
• 1 apple, peeled and chopped
• 2 tablespoons collagen protein or pea protein (optional)
• 1/4 cup water or coconut water

Blend everything well until smooth

*: You can slice bananas and place in a container or ziploc in the freezer in advance. Frozen bananas give a good texture to the smoothie. Collagen or pea protein also give a good texture as well as increase the nutrient potential.

You can use different combinations of berries to change things up – you can use blueberries, blackberries, strawberries, cherries etc

IMPORTANT NOTE FOR THOSE WITH HYPOTHOIDISM

For the green detox smoothie, replace the greens with lettuce and / a mix of lettuce, cilantro and parsley

CHIA PUDDING 

Ingredients:

• 3 tablespoons chia seeds
• 1/2 tsp cinnamon powder or raw cacao (optional)
• 1 cup unsweetened coconut milk or almond milk

Directions:

• In a small bowl, combine ingredients. Mix well.
• Refrigerate at least 2 hours or overnight.
• Once thick, remove from fridge and top with berries/ fruits and nuts and enjoy!