Power Breakfast Smoothie

Need to have something quick breakfast on the go or very hungry but not in the mood to cook or clean up?  Or a great pick-me-up energy snack in the afternoon? Or for any reasons!

I woke up a little later than normal this morning and I did not want to eat something heavy nor too hungry either.  So I made up this yummy and quick smoothie.  I made this as my pre-workout smoothie (drink this or eat something light 2-3 hours prior to workout, my suggestion.)

Green SuperFood is awesome!  I have a couple of yummy recipes for you which I will post on my blogs later!  My son does not like to eat vegetables very much but this, Super Greenfood, he does like in his smoothies!  Kid approved!

Here's this heavenly delicious Power Breakfast Smoothie recipe!

What you need:

~ 1 scoop Green Superfood powder (any flavor)

~1 scoop Isopure Whey Protein (I used Banana Cream flavor)

~1 cup Frozen Berries

~1 Frozen Banana (or fresh banana but add some ice too)

~1/4 cup Plain Greek Yogurt (2% fat, you need the healthy fat but if you have 0% fat, then add 1 TBS of coconut oil)

~1 cup of unsweetened any non-dairy milk (almond milk, rice milk, hemp milk, etc..)

~1-2 tsp of fresh ginger, chopped (not pictured, but this will aid in digestion plus other benefits too!)

All ingredients but ginger.  I threw in ginger at last minute!   You can make up any ingredients to your liking!  

Direction:

Throw ALL ingredients in your blender and blend until frothy and smooth!  

Yields: 2 person drinks (1 cup per person)  I saved the remaining for my post workout.  Save the remaining in the refrigerator.  You can blend it again with a couple of ice to make it frothy again.

Enjoy!

~Heavenly Delicious Recipes by Meli Emmons

Cilantro Lime Coconut Curry Chicken Stir Fry

This may seem a lot of work to make this dish but I promise it is not!   They are absolutely clean and healthy dish to have!  My kids and husband loved this dish and so would you!  Go and make this dish!  I dare you!

Cilantro Lime Coconut Curry Chicken Stir Fry Recipe

For the stir fry

 What you need:

~1 pound thin sliced boneless skinless chicken breasts, cut up into biting sizes.  See the picture  below where you will see chicken cut ups in the white bowl)

~1/4 to 1/3 cup of lime juice

~half bunch of cilantro, chopped

~1 bag of broccoli slaw

~3 heads of broccoli

~1 can of full fat coconut milk

~1/2 tsp of hot chili sauce

~1TBS of coconut oil

~1 to 2 tsp of fresh ginger, minced

~1 to 2 tsp of garlic, minced

~3 tsp of tapioca starch (if you don't have it, use gluten-free corn starch)

~1/3 cup of low sodium chicken broth

~2 TBS coconut curry powder

For the quinoa

What you need:

~1 cup of quinoa

~2 cups of low sodium chicken broth or water (I used chicken broth for taste)

Ingredients.  Not everything is in the picture, be sure to read the ingredients provided above the picture.

Start with quinoa first before you cook stir fry.

Direction for the quinoa:

Follow the instruction according to the quinoa box or bag.

Stir Fry

Direction:

Place coconut oil into wok or a large deep skillet pan.  Heat it at medium-high.  Throw in garlic and ginger, and cook for a minute and don't let garlic burn.  Then add chicken and cook until cooked through. Then add a whole can of coconut milk, lime, coconut curry powder, hot chili sauce, vegetable broth, and tapioca starch.  Stir all that in very well.  Stir until the sauce gets a little bit thick.  If not, add more tapioca starch, more or less.  If it gets too thick, add more vegetable broth.  Do it a little bit at a time.  When the sauce gets thick enough to your liking and hot enough (soft boils) then add in broccoli and broccoli slaw into pan or wok and stir well.  Let it cook for about 5 minutes.  You do not want soggy vegetables.  Lastly, add fresh cilantro and some more of lime juice if you feel it needs some more.  Stir again.  

Enjoy your stir fry over quinoa or brown rice or rice noodles or by itself.

garlic and ginger cooked in coconut oil

lime juice

found in the bulk area at Central Market and Im sure whole food market sells some too or any other local food stores.

This is better than corn starch but it will do if you do not have any T.S.

hot chili sauce.  I wouldn't go more than 1/2 tsp.  coconut curry powder is spicy enough!

You can use any kind of broth.

Beautiful colors!

Add in cilantro at last.

It's ready!

Tri-Quinoa

They were heavenly delicious!  I had some the next day for my lunch without quinoa.  I do not consume dense carbohydrates at every meal or every day.  Few times a week is suffice.

Enjoy!   I hope you will like this dish!  It was exotic and spicy!  You can lessen the amount of spicy ingredients in this dish.

~Heavenly Delicious Recipes by Meli Emmons

Gluten-Free Tequila Lime-Ginger Cilantro Fish Taco with Rainbow Coleslaw

In mood for some fish taco?  Here's my yummy and easy recipe! It's light and refreshing to have this meal anytime!

                                       

                                        Heavenly Delicious Fish Taco!!!!

Gluten-Free Tequila Lime-Ginger Cilantro Fish Taco with Rainbow Coleslaw

What you need for Fish Marinade:

~Mixing bowl for marinade ~2 tsp Extra Virgin Olive Oil ~ 1/4 cup plus 1 TBS of lime juice ~4 or 5 oz of good silver tequila, more or less.  More, because I had a shot of tequila myself, hehe. ~Dashes of Cayenne ~1/2 TBS Cumin  ~1/2 bunch of Cilantro, finely chopped ~2 tsp or more Ginger, finely chopped ~2 tsp or more Garlic, finely chopped  ~Season with Sea Salt and Black Pepper.  ~7 or 8 of 4 oz. each fish filet (MahiMahi or Cod or Tilapia or any white fish) 

Direction:

Add all ingredients except fish in the mixing bowl and mix well.  Then add in MahiMahi or Cod or Tilapia fish or any white fish and coat well.  (We had MahiMahi) Set aside and let it marinade in the refrigerator for at least 30 minutes.  From time to time during the marinade time, toss fish in the mixing bowl.

Fish Marinade Ingredients.  Fish not in picture because I wanted to keep these cold in the refrigerator.

Meanwhile...

Rainbow Coleslaw

What you need:

~Serving bowl ~3 Romaine leaves, finely shredded (like shredded cabbage) ~1/2 bunch of Cilantro, finely chopped ~Half a bag of Rainbow Coleslaw ~1 Jalapeño, seeded and finely chopped ~1 Green Apple, cored and finely chopped (this will surprise you! It helps balance out the tartness and spiciness in the slaw and it's high in fiber and keeps Doctors away too!) ~2 Campari Tomatoes, finely chopped ~ 1 or 2 TBS of Extra Virgin Olive Oil ~1 Whole Avocado, diced ~3 TBS of Lime Juice, more or less ~Season with Sea Salt and Black Pepper

Direction:

Add all ingredients into a serving bowl and mix well. Taste to see if it needs more olive oil, lime, or salt, etc...  You can modify the ingredients.  Cover with plastic wrap and let it sit in the refrigerator while you cook the fish taco.

All the ingredients you need for the rainbow coleslaw.

Isn't that a pretty Rainbow Coleslaw?!

While the Rainbow Coleslaw sits in the refrigerator, it's time to cook the fish taco!

Cooking Direction:

Any kind of deep frying pan, or large skillet pan, or Dutch Oven.  I personally prefer Dutch Oven.  I don't know why, I just do. Add about 1-2 tsp of olive oil or coconut oil to the pan.  Turn on the heat at medium on the stove top.  When it gets hot enough, add fish taco including marinade.  Be sure they are laid down flatly in the pan.  Cook for about 4-5 minutes or longer on each side.  Be sure they are cooked through and lightly browned.  I like mine browned and lightly crisp.  After done, remove fish and place them onto a plate and cut them up into chunks or stripes to prepare a fish taco.

MahMahi Fish in the Dutch Oven on the stove top.

Topping for the taco and don't forget your tortillas:

We used Gluten-Free Potato tortillas (found at Sprouts.  Check your local food store to see if they have any) or you can use corn or flour tortillas.  We used Greek yogurt instead of sour cream. Or stick to sour cream if you prefer.  Cheese of your choice.  Then top it with Rainbow Coleslaw Squeeze some of lime juice over fish.  Enjoy your fish taco!!

~Heavenly Delicious Recipes by Meli Emmons

Refreshing Fizzy Grapefruit Mint-Ginger Drink

This drink is definitely refreshing!  Healthy Fizzy drink!

Refreshing Fizzy Grapefruit Mint-Ginger Drink

What you need:

-1 slice of grapefruit, peeled and seeded. Cut into quarters. 

-1/4 tsp minced fresh ginger

-2 mint leaves

-half or a whole can of chilled sparkling water (plain, any brand. I used La Croix)

Directions:

Add a grapefruit slice or chunks, ginger, and mints into your favorite glass.   Then pour some sparkling water.  They taste heavenly delicious and refreshing!  

       

Enjoy your refreshing fizzy drink!  Has all these excellent vitamins and great health benefits!

-Heavenly Delicious Recipes by Meli Emmons