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Saturday, May 30, 2015
Weight Loss & Botox - Promo
Saturday, May 16, 2015
no more sandwich -- NOW IT'S A TamWhich - see Recipes
Italiano Turkey-Tomato TamWhich
Serves 1
INGREDIENTS
2 leaves butter lettuce
¼ lb. nitrate free turkey slices
2 slices of heirloom tomatoes
4 leaves fresh basil
¼ teaspoon fresh lemon juice
2 tablespoons Greek full fat yogurt
1. Use the lettuce
leaves like bread.
2. Dice and
drain tomatoes then mix with diced basil, lemon juice, yogurt and sea salt and
pepper.
3. Layer
lettuce, turkey and topping mixture.
Section - hot TamWhich’s
Tijuana TamWhich
Serves 1
INGREDIENTS
3 leaves romaine lettuce
¼ lb. ground grass-fed turkey
1 tablespoon jalapeño or 2 tablespoon, diced finely
1/4 cup black beans
2 tablespoons pico de gallo
¼ avocado, in large chunks
Squeeze fresh lime juice
1. Use the lettuce
leaves like bread.
2. Cook in
skillet over medium heat the pepper (of choice) for 1 minute, add turkey and
cook until brown then add black beans and mix all together and heated
throughout.
3. Layer
lettuce, turkey and bean mixture, top with pico de gallo, avocado and squeeze
lime over the top.
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Saturday, May 9, 2015
No-Bake Chocolate Bites
Prep 10 minutes; Yields 20
bits
INGREDIENTS
½ cup no stir almond or
cashew butter
¼ cup + 2 tablespoons raw
honey
1 teaspoon real vanilla
extract
3 tablespoons raw cacao
powder or cocoa power
Up to 4 teaspoons warm water,
as needed
¾ cup coconut flour
¾ cup toasted coconut flakes
or fancy flakes
½ cup flaxseed meal
6 tablespoons regular and
dairy-free semi sweet chocolate chips
INSTRUCTIONS
1. In a mixing bowl, stir5 together nut butter,
honey, vanilla and cacao or cocoa powder. If mixture seems too thick stir in 2 teaspoons
warm water to thin.
2. Add coconut flour,
coconut, flaxseed meal and chocolate chips and stir until evenly coated. If mixture still doesn’t stick well, stir in
up to 2 teaspoons water as needed.
3. Transfer mixture to refrigerator or freezer
and chill until nearly set and easily to handle.
4. Remove from refrigerator or freezer and shape
into 1-inch balls.
5. Store in refrigerator in an airtight
container… that is if you didn’t eat them all.
Tuesday, May 5, 2015
Mothers Day gift of HEALTH... the ultimate in HAPPINESS!
Gift of Health 4 MOTHER
&
a Mother-Daughter get
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… and a couple delicious mothers day
recipes, see below.
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Recipes:
Breakfast Digestion Smoothie
INGREDIENTS
11/2 cup coconut or whey Kefir
1 cup spinach
1-2 sticks celery
1 mini cucumber
¼ cup basil or mint
1 tsp Chia Seeds
INSTRUTIONS
1. Blend in high-speed blender until smooth.
Raw Collard Green Salad
Prep Time: 15 minutes
Serves: 4
Ingredients
•
* 1 bunch collard greens, washed
•
* ⅛ cup olive oil
•
* ¼ teaspoon sea salt
•
* ¼ cup apple cider vinegar
•
* 6-8 chopped sun-dried tomatoes
•
* ⅓ cup onion, chopped
•
* 1-3 cloves raw garlic, minced
•
* 1 teaspoon red pepper flakes
•
* ½ teaspoon black pepper
•
* add: grilled jumbo shrimp, grilled salmon or
seabass or in a hurry add rotisserie chicken
Instructions
1.De-stem and chop the
collard greens. An easy way to de-stem collard greens is by folding them in
half lengthwise along the stem with the darker green side down and then pull up
the stem until it comes off and you're left mostly with leaf. An easy way to chop
the collards is to stack a few leaves, roll them up into a cigar shape and cut
the through the collard cylinder, making strips.
2.Place strips in a
large bowl. Pour olive oil on collard strips and sprinkle on salt. Massage the
oil and salt into the strips with your hands until all pieces are well coated.
3.Whisk together apple
cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground
pepper.
4. Pour apple cider
vinegar dressing over the collard green strips. Let marinate in the refrigerator
for at least 3-4 hours, but overnight is best.
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