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Health Tips & TopicsGeneral

Refreshing Summer Recipes

Relax and enjoy the taste of summer with these light, simple,and refreshing recipes!

STRAWBERRY PECAN CHICKEN SALAD
SERVES 3-4

INGREDIENTS
2 boneless, skinless chicken breasts
1 teaspoon coconut oil
4 cups fresh baby spinach, baby kale, or baby
arugula
1⁄4 cup thinly sliced red onion
3 tablespoons chopped pecans, toasted
1 ounce reduced-fat feta cheese, crumbled
(about 1/4 cup)
4 teaspoons extra virgin olive oil, divided
1 tablespoon white balsamic vinegar
1 teaspoon honey
1⁄2 teaspoon chopped fresh thyme
1⁄2 teaspoon freshly ground black pepper,
divided
1⁄2 teaspoon kosher salt, divided
2 cups halved strawberries, divided
1⁄4 teaspoon smoked paprika

INSTRUCTIONS
Whisk together 1 tablespoon olive oil, vinegar, honey, thyme, 1⁄4 teaspoon pepper, and 1⁄8 teaspoon salt in a medium bowl. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.

Heat coconut oil in a medium skillet over medium-high heat. Brush chicken breasts with remaining 1 teaspoon olive oil; sprinkle evenly with pepper, salt, and paprika. Place chicken in pan and cook two to three minutes on each side or until cooked fully through. Remove chicken from pan; let stand five minutes.

Divide spinach, remaining cup of strawberries, and onion between two salad bowls. Top evenly with sliced chicken breast and strawberry-balsamic mixture. Sprinkle with 11⁄2 tablespoons pecans and 2 tablespoons cheese on top and serve.

NUTRITIONAL INFO (PER 1 SERVING):
Calories 399

Carbs 22g

Fat 22.2g

Protein 31g

Fiber 6g

RAW VEGGIE PAD THAI
SERVES 2

INGREDIENTS
2 cups of kelp noodles (one package)
1 organic zucchini
1⁄3 cup raw cashews, crushed
1 large carrot, graded
4 leaves of dinosaur kale, chopped
1⁄3 cup fresh cilantro, chopped
2 tablespoon fresh basil, chopped

SAUCE
3 tablespoons lemon juice
1 cup cashews soaked for two hours and drained
1 red bell pepper seeded and chopped
2 tablespoons nutritional yeast
1 tablespoon water
1⁄4 teaspoon sea salt

GARNISHES
2 tablespoon dry seaweed sheets (nori), thinly sliced
Lime cut into wedges, drained

INSTRUCTIONS
Rinse kelp noodles and strain.

Cut the kelp noodles up a few times or chop up with knife, otherwise they can be too long.

Use a spiralizer or vegetable peeler to make zucchini noodles.

Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro, and basil. Set aside.

For the sauce:
Blend all the sauce ingredients in a blender until smooth. Pour 1⁄2 cup of sauce over the noodles and gently mix in. Add more sauce if needed, until the noodles are coated with sauce.
Serve garnished with seaweed and lime.

NUTRITIONAL INFO (PER SERVING):
Calories 554

Carbs 43g

Fat 32g

Protein 21g

Sugar 12g

CHAI ICE CREAM
SERVES 2

INGREDIENTS
3 frozen bananas
1⁄2 cup coconut or almond milk
1 teaspoon chia seeds
1 teaspoon chai spice blend or use dried cardamom, dried ginger, and cinnamon
2 tablespoons raw cacao nibs

INSTRUCTIONS
In a high-speed blender combine bananas, coconut/almond milk, chia, and spices.
Blend until consistency of ice cream. (If too soft you may freeze again after blending.)
Scoop into glass or bowl and place in a freezer.
Remove ice cream from the freezer, sprinkle cacao nibs over each serving.
Serve and enjoy!

NUTRITIONAL INFO (PER SERVING):
Calories 232

Carbs 44g

Protein 3g

Sugar 22g

Fat 7g