Healthy Eats

Ingredients:

1 red pepper, diced small

1 scallion, diced small

1 can of black beans, rinsed

1 container of crumbled feta cheese

1 can shoepeg corn

1/4 c red wine vinegar

1/4 c sugar

1/4 c olive oil

Directions: 

Mix all ingredients together, chill for several hours, and serve with scoop chips. Super yummy!

Recipe from: Cook for Your Life

Ingredients: 

1 ripe avocado (mashed)

2 tablespoons honey

1/4 cup unsweetened cocoa powder

1/2 teaspoon vanilla extract

Pinch of salt

2 tablespoons milk or milk alternative (Our trainer use almond milk!)

Directions: 

Combine all ingredients in a bowl and mix well. Best results with an electric mixer or immersion blender. Enjoy! 

(Optional: add 1 cup fresh raspberries, chopped strawberries or other fruit of choice)

These are gluten/dairy free and have less salt then the chips you buy at the store. Ideal as a partner for your favorite dip or delicious on their own! 

Ingredients:

*depending on serving size

*5- 10 corn tortillas 

*1/3 cup of olive oil

*Pinch of chilli powder 

*1 teaspoon of coarse sea salt

Directions: 

1. Preheat the oven to 400℉. 
2. Mix the olive oil with salt and chilli powder.
3. Stack the corn tortillas then cut them into quarters.
4. Brush the top and bottom of the tortilla pieces with the oil mixture.
5. Spread the tortilla pieces evenly on the oven racks.
6. Cook for 5 minutes and leave to cool. 

Ingredients: 

1 c. all-purpose flour

2 c. panko breadcrumbs

3 large eggs, beaten

1 head cauliflower, chopped into bite-size florets

1/3 c. honey

1/3 c. soy sauce

2 garlic cloves, minced

Juice of 1 lime

1 tbsp. sriracha

1/4 c. water

2 tsp. corn starch

1/4 c. Sliced scallions 

Directions: 

1. Preheat oven to 400° and line a large baking sheet with foil.
2. In a large bowl, combine flour and cauliflower, toss until fully coated. 
3. Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. 
4. Dip cauliflower in beaten eggs, then panko until fully coated. 
5. Transfer to a prepared baking sheet and season generously with salt and pepper. 
6. Bake until golden and crispy (20 to 25 minutes).
7. Meanwhile, make sauce. In a small bowl, whisk together cornstarch and water, until the cornstarch dissolves completely. Set aside. 
8. Combine soy sauce, honey, garlic, lime juice and Sriracha in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat and add the cornstarch mixture. Bring to simmer again and cook until sauce thickens, about 2 minutes.
9. Toss cooked cauliflower in sauce until evenly coated. Return the cauliflower to baking sheet and broil for 2 minutes.
10. Garnish with scallions and serve immediately.

Ingredients:

• 1 64 oz bottle grape juice (purple or white)
• 1/4 cup ginger beer (nonalcoholic)
• 1/4 cup black ice tea 
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons of apple juice (no pulp)
• 1/8 cup tart cherry juice
• 1 orange, thinly sliced (floating garnish)
• 1 lemon, thinly sliced (floating garnish)
• 1 32 oz bottle chilled sparkling water (to add right before serving)

Directions: 

• Mix all ingredients except sparkling water and chill. 
• Right before serving, add one 32 oz bottle of chilled sparkling water (add right before serving)

The traditional 7-layer dip can be rather fattening, so here is a fresher, lighter alternative. 

Ingredients:

1 (8 oz) container fat-free sour cream 

2 cloves garlic, minced 

1 fresh jalapeno pepper, finely diced 

1 tablespoon chopped fresh cilantro (Optional) 

1 (1 oz) packet taco seasoning

5 dashes hot pepper sauce 

1 lemon, juiced 

2 avocados, peeled, pitted, and mashed 

3 cups shredded lettuce 

1 (15 oz) can black beans, rinsed and drained 

2 (11 oz) cans Mexican-style corn, drained 

1 cup chunky salsa 

1 cup shredded Mexican cheese blend 

1 (2.25 oz) can sliced black olives, drained 

¼ cup sliced green onions 

1 Roma (plum) tomato, chopped 

Directions: 

1. Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
2.  In another bowl, mash the avocado with the remaining lemon juice; set aside. 
3. Spread the shredded lettuce over a 12-inch serving platter
4. Layer the black beans evenly on top, followed by the Mexican-style corn. 
5. Spread the prepared sour cream mixture over the corn. 
6. Gently spread the avocado mixture on top of the sour cream. 
7. Pour the salsa evenly over the avocado mixture. 
8. Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.