Superfood-Recipes.pdf

If you’re wondering where to get started, I recommend starting of every morning by consuming a superfood shake. IF YOU READ THIS NUTRITION GUIDE AND ONLY DO ONE THING, THEN THIS SHOULD BE IT! Because this change alone is a major improvement. Think about it, if you switch from your usual breakfast that may consist of grains or other processed foods and instead consume this shake, you are changing around 1/3 of your entire diet! If one of your health goals is to lose fat, then in all of your meals you will want to have a low amount of carbohydrates, and then add plenty of protein, fber and healthy fat. For your source of protein I recommend an organic whey protein powder or eggs. For fber I recommend berries and chia or fax seeds. For healthy fat, I recommend coconut milk or raw fermented dairy, like kefr. Here’s the recipe for your Superfood Smoothie: 1/4 cup coconut milk 1/2 cup frozen organic blueberries 1 scoop organic whey protein powder 1 tbsp chia seeds or fax meal 1 scoop green superfood powder If you want to use the exact Green Superfood Powder and Organic Protein powder I use, you can learn more and order them from the links below: Axe Naturals Green Superfood: Click HERE Axe Naturals Whey Protein: Click HERE My energy is through the roof when I consume this superfod shake and it supports your metabolism and your bodies healing process. I consume this shake both for breakfast and right after my workouts so I can get optimal results. The Superfood Shake Berry Smoothie 6oz Amasai (Or Coconut Milk) 1 cup raspberries 2 Raw eggs (Or 1 scoop protein) Stevia to taste Peach Probiotic Smoothie 6oz Amasai 1 cup frozen Peaches 2 Tbsp Almond or Cashew butter 2 Raw Eggs 1/4 tsp Cinnamon 1 tsp Vanilla 1 Tbsp Honey SuperFood Smoothie 6oz Amasai (Or Coconut Milk) 1 cup Blueberries or Raspberries 1 cup Kale or Spinach 2 tsp Flax or Chia seeds Half tsp Cinnamon Stevia to taste Breakfast Breakfast Gluten free pancakes 1 1 c. gluten free pancake mix (Bob’s Red Mill) 2 eggs 1/2 c. coconut milk 1/2 c. canned pumpkin 1/2 c. fresh or frozen blueberries 1 tsp. vanilla 1 tsp. cinnamon 1 tbsp. coconut oil Combine wet ingredients in a bowl (except blueberries) Whisk in dry ingredients carefully to avoid clumping Stir in blueberries Heat coconut oil in pan over medium heat Serve warm with blueberry and maple syrup Grainless Granola 1 c. sliced raw almonds 1 c. chopped walnuts 1 c. chopped dried apples 1 c. blueberries 1 c. coconut fakes pinch of cinnamon Toss all ingredients together in a large bowl. Serve with berries. Superhuman Shake 3 Raw Eggs 8 oz. Amasai or Goats Milk Yogurt 4 Tbsp Almond Butter 2 Tbsp Flax Seeds or Flax Meal 1 tsp Cinnamon 1/2 Banana Hummus 2 cans garbanzo beans 1/4 c. raw sesame seeds 1 Tbsp olive oil 1/4 c. lemon juice 1 garlic clove, peeled 1 tsp. cumin Sea Salt to taste Drain and rinse garbanzo beans, reserving 1/4 c. liquid. Place all ingredients in a blender and blend. Add more water or olive oil until desired consistency is reached. Snacks Snacks Guacamole 2 avocados 1 lime 2 cloves of garlic, minced 1 small tomato or salsa 1 tsp. sea salt 1/2 tsp. dill Spoon out avocados into large bowl. Add lime juice, minced garlic, and chopped tomato. With a spoon, mash together until mixture becomes creamy. Add sea salt and dill. Refrigerate and serve with bell pepper slices or celery. Anti-Oxidant Trail Mix 1 c. pecans 1 c. almonds 1/2 c. raisins 1/2 c. dark chocolate chips (unsweetened) 1 c. dried apple slices sea salt, sprinkled cinnamon, sprinkled Combine all ingredients in a bowl. Lunch Superfood Salad 1 cup Spinach ½ cup blueberries and strawberries 4 oz Salmon or Chicken ¼ sliced cucumber ¼ cup sliced almonds ¼ cup sliced orange/yellow/red peppers Lemon Tahini Dressing ½ cup lemon juice 1/3 cup extra-virgin olive oil 1/3 cup tahini 2 tbsp honey 2 cloves minced garlic 1 tsp sea salt 1 tsp black pepper Lunch Vegetable Soup 2 Tbsp raw or organic butter 2 med. garlic cloves, smashed 1/2 c. chopped red onion 1 c. celery, chopped 2 zuchinni’s, chopped 1 large carrot, diced 1/2 c. tomato, diced 1 lb. mushrooms, chopped 2 tsp. dried thyme leaves 8 c. vegetable or chicken stock 1 Tbsp. Bragg’s liquid aminos 10 oz. green beans 1/2 c. chopped parsley sea salt & pepper to taste In a large pot over medium heat, melt butter. Add garlic and onions and sauté, stirring occasionally, for 3-5 minutes. Add celery, zuchinni, tomatos, carrots, mushrooms, herbs, salt & pepper. Cover and cook, stirring occasionally, for 7-8 minutes. Add stock, cover and let simmer for an additional 10-20 minutes or longer. Stir in Bragg’s, green beans and parsley and simmer for a few more minutes. Lunch Green-Fed Stir-Fry 5 Tbsp coconut Vinegar 1 Tbsp honey 1 Tbsp coconut oil 1 Tbsp minced fresh ginger root 1 Tbsp minced garlic 1 lb. grass-fed beef round steak, cut into thin strips 8 oz. chopped broccoli 1 red bell pepper, sliced 4 oz. mushrooms First add coconut oil to pan, let heat for 1 minute. Then add in all ingredients. Heat for 8-10 minutes Serve over brown rice. Chicken Salad Lettuce Wrap 4 c. leftover, cooked chicken 3 c. diced celery 1 c. sliced red grapes 2 tsp. lemon juice 2/3 c. mayonnaise alternative (Veganaise) 1/4 c. chopped walnuts sea salt & pepper to taste Place all ingredients in a bowl and mix together. Scoop into lettuce wraps, or lettuce bowls. Sides Garlicky Greens 2 c. Kale 3 cloves Garlic ½ Onion 1 tbsp Coconut Oil Sea salt and black pepper to taste Add coconut oil to preheated pan then sautee garlic and onions for 2 minutes, Add Kale. Sea salt and black pepper to taste. Mashed Faux-Tatoes 1 med. head caulifower (about 1 1/2 lbs.) 1/2 c. raw or organic butter 1/2 tsp. sea salt 5-8 grinds black pepper minced chives (optional) Steam caulifower until tender In a food processor, blend all ingredients until smooth Dinner Green-fed Meatballs 2 pounds green-fed beef 2 organic eggs 1/4 cup almond meal or Gluten Free breadcrumbs 1 teaspoon Italian seasoning 1/4 large onion, grated 1/2 tsp sea salt 1/8 tsp black pepper 1/8 tsp fresh ground nutmeg or cinnamon ½ cup organic BBQ sauce or Ketchup Mix all ingredients well then shape into 1” balls Bake at 350 for 20 minutes then serve Powerburgers 1 pound green-fed beef ¼ cup thinly sliced onions ½ tsp turmeric ¼ tsp garlic powder ¼ tsp black pepper 1 tbsp coconut aminos or bragg’s liquid aminos Mix ingredients in bowl then make into 4-inch patties. Cook on grill or skillet for 4 minutes then fip, cook for 2 more minutes then add on raw cheddar cheese, cook for 2 more minutes then serve. Dinner Salmon Patties 2 cans wild caught Alaskan salmon 4 eggs 2 Tbsp. olive oil 1/2 onion, chopped 1/2 box Mary’s Gone Crackers, crumbled Combine all ingredients in a large bowl and form into patties. Heat 1 Tbsp. coconut oil or grapeseed oil in a large skillet over medium heat. Cook patties 5 minutes on each side. Gluten Free Chicken Tenders 10 Chicken Strips 1/2 cup, Gluten Free Flour (Bob’s Red Mill) 1/2 tsp. Paprika 1/4 tsp. Cayenne 1/4 tsp. Sea Salt 1/4 tsp. Black Pepper 1/4 tsp. Garlic Powder 2 Tbsp. Coconut Oil Mix dry ingredients in bowl, then coat chicken. Cook in a pan with coconut oil. Dessert Dark Chocolate Covered Berries 2 Chocolate Bars 2 Tbsp. toasted fax seeds 2 c. fresh blueberries Melt chocolate in a bowl over a pan of simmering water. Stir frequently until melted and smooth. Stir in Flax. Remove from the heat, mix in blueberries. Spoon small clumps of blueberries onto waxed paper on baking sheet. Refrigerate until frm, (10 min). Avacado Mousse 1/2 c. medjool dates, (soak in cold water, 2-3 hours) 1/2 c. maple syrup 1 tsp. vanilla extract 2 c. mashed avacado (about 3 avacados) 3/4 c. organic cocoa or carob powder 1/2 c. water Blend or process dates, maple syrup and vanilla until smooth. Add mashed avacado and cocoa powder. Add water and process until smooth. Serve chilled. Dessert Coconut Macaroons 6 egg whites 1/4 tsp. celtic sea salt 1/2 cup raw honey 1 tbsp. vanilla extract 3 cups unsweetened coconut In mixing bowl, whisk eggs, sea salt, raw honey, vanilla and coconut. Spoon batter on to parchment paper on cookie sheet Bake and 350 degrees for 10 to 15 mins until lightly browned.