Ingredients

• 2 kale leaves (deveined)
• 2 tsp chia seeds
• juice from 1 lemon
• 1 kiwi
• 1/2 apple
• 6 frozen blackberries
• 3 frozen strawberries
• 10 frozen blueberries
• 1 two inch red beet
• 1 scoop of Onnit EGN
• water: however much is necessary to create the right consistency.

Instructions

• Add ingredients to blender and mix.
• If you have a fridge at work, put it in the fridge and drink it on your break.
• Make ahead and store in freezer.
• Remove a few hours before consumption to let thaw.
• Pour it into a blender-bottle, shake, and drink.

The post Power Greens Shake Recipe appeared first on Onnit Academy.

This superfood is a perfect choice before your workout because of the high carbohydrate content. The sugar and other carbohydrates in beets fuel your body with easily accessible calories for quick energy. Try the Berry Beet Shake before your next workout!

Ingredients

• 2 carrots
• 1 two inch red beet
• juice from 1 Lime
• 1/2 apple
• 1 thumb ginger
• 6-8 frozen blackberries
• 1/4 cup parsley
• 1/4 jalapeño  (no seeds or center part…unless you like BURN)! (I do, so I use 1/2-3/4 jalapeño).
• water: however much is necessary to make right consistency.

Instructions

• Add ingredients to blender and mix.
• If you have a fridge at work, put it in the fridge and drink it on your break.
• Make ahead and store in freezer.
• Remove a few hours before consumpution to let it thaw.
• Pour it into a blender-bottle, shake, and drink.

The post Berry Beet Shake Recipe appeared first on Onnit Academy.

Ingredients

• 2 lbs. carrots (can be from bag)
• 1 small yellow onion, cut into chunks
• 2 cloves garlic
• 1 small sweet potato or yam
• 1 small jalapeño, cut into strips (no seeds or center portion)
• 4 cups chicken stock
• 1 thumb ginger
• 1 tsp turmeric

Instructions

• Cut carrots and sweet potato into chunks, while heating up pan with coconut oil on med heat.
• Place carrots and sweet potato/yam into pan to cook.
• While sweet potato/yam begins to cook, begin cutting up onion, ginger, jalapenos, and smashing garlic.
• Place onion, smashed garlic, ginger, and jalapenos into the carrot/potato mixture and cook until onions are almost translucent.
• Add the stock, veggies, and seasonings to the vitamix, turn on, and let run until soup is hot (~5min).

The post Curried Carrot-Ginger Healthy Soup Recipe appeared first on Onnit Academy.

The store clerk said it was called Romanesco, but she had a look of bewildered hesitation so I didn’t bother asking her how to eat or cook it. Instead, I simply thanked her and proceeded to do what everyone does when they have a question that needs answering – I looked it up on my phone.

It turns out the oddly fractal-shaped green vegetable is a cross between broccoli and cauliflower. I thought, “This has to be the ULTIMATE vegetable!” Although that was enough info to make me pop that bright green alien vegetable into my cart, I did a bit more digging when I got home, and here’s a brief summation of my research:

• Romanesco is also known by other names – broccolfower, Romanesque cauliflower, and coral broccoli.
• Many think it’s a modern hybrid of cauliflower and broccoli, but it’s actually been around in Italy since the 16th century. However, it’s only been in the U.S. since 1990.
• Romanesco is easily digestible so it’s a nice choice for sensitive stomachs.
• It’s packed with nutrients: vitamins C and K, a host of B vitamins, potassium, carotenoids, including beta-carotene (possibly higher than broccoli), and dietary fiber (possibly lower than broccoli).
• Romanesco is also from the brassica family so it has detoxifying characteristics like sulfur-containing compounds and diindolmethane (DIM).

I wasn’t quite sure how to cook it so an online search of recipes suggested sautéing or oven roasting. I was in the mood for something with a sauce so I chose the former and came up with the following recipe.

Recipe Ingredients

• 1 head Romanesco, cut into individual florets then sliced into thinner pieces
• 8-10 medium criminy mushrooms (you can use any kind, I just happened to have these in my fridge)
• 2-4 Tbs of coconut oil (the Romanesco likes to “suck up” the oil)
• ½ cup chicken bone broth (I had fresh made but any organic chicken, veggie, or beef stock will do)
• 1 Tbs arrowroot powder
• ¼ cup nutritional yeast (provides the “cheesy” flavor)
• Ranch seasonings (to taste, but approximately 1 Tbs of each)
• Garlic powder
• Onion powder
• Parsley
• Thyme
• Oregano
• Sea salt and black pepper to taste

Recipe Instructions

• Sautee the Romanesco in the coconut oil over med heat until fork-tender (approximately 10 minutes).
• Add the mushrooms and cook another 3-5 minutes.
• While the Romanesco is cooking, combine the sauce ingredients in a bowl.
• When the mushrooms are cooked through, add the sauce to the Romanesco-mushroom mixture, stir, and cook for 2-3 minutes (the sauce will thicken).

Note: This sauce is a healthier alternative to a regular cheese sauce. It’s called “cheesy” only because the nutritional yeast has a nutty, cheesy flavor. Do not expect this sauce to be thick and creamy like a regular cheese.

The post “Cheesy Ranch” Romanesco with Mushrooms Recipe appeared first on Onnit Academy.

The problem is that your “bedtime” comes and goes because you stayed up late to watch garbage week night programming.

The next day your alarm clock rings, and you immediately hit snooze, over and over, until the last possible minute.

Next thing you know, you are at the local fast food joint telling yourself, “I will start eating healthy tomorrow.”

If this is you, then look no further than these Egg & Bacon Breakfast Muffins!

These bacon-wrapped delights filled with nutrient-packed vegetables and scrambled eggs will start your day in the right direction.

The best part is you can cook once and have breakfast for the whole week!

Ingredients

• Bacon: not too thick, gluten-free, nitrate-free, antibiotic-free, and hormone-free
• Eggs: pasture-raised, organic, hormone, and antibiotic-free
• Broccoli
• Organic Tomatoes
• Onions
• Sea Salt
• Pepper
• Organic Coconut Oil

Instructions

• Preheat the oven to 350.
• Generously grease a muffin tin with coconut oil.
• Chop up the tomatoes, onion, and broccoli to place into your muffin.
• You will need one egg for every piece of bacon.
• Crack the eggs into a bowl, whisk the eggs to scrambled, add sea salt, pepper.
• For each piece of bacon, line a muffin hole with a piece of bacon (basically so the bacon is in a circle)
• Add the egg mixture to each bacon-lined hole, then add your chopped veggies/herbs to each bacon and egg-filled hole.
• Bake for 15-20 min or until both the egg and bacon are cooked.

The post Bacon & Egg Breakfast Muffins Recipe appeared first on Onnit Academy.

Unfortunately, when I discovered a corn cross-reactivity with gluten, tacos became bowls and sort of lost their magic. While trying to figure out how to start incorporating plantains into my diet, I accidentally discovered this little gem of a recipe.

The beauty of these tortillas is that the majority of the starch in them is colon-friendly resistant starch from green plantains. (Cooking green plantains increases the resistant starch content). Resistant starch is important because it feeds colonic bacteria, has shown protective properties against colon cancer, and has shown to be helpful in controlling blood sugar, especially in those with Type 2 Diabetes! (We’ll be posting on resistant starch soon)!

Anyway, the flavor was amazing; not too sweet and a nice complement to the spiciness of the slaw. All of my Tex-Mex nights will now include plantains! Please click on the picture for the full recipe, and DO comment if any of y’all try these!

Tortilla Ingredients

See website link for gorilla ingredients and instructions
Changes I made:

• Lard for coconut oil
• Chipotle for chili powder
• Added Mexican oregano

Filling Ingredients

• Use any meat you’d like with Mexican spices like cumin, coriander, chipotle powder! I used chicken for this recipe, but sweet and spicy pulled pork would probably be amazing with the plantain flavor!

Slaw Ingredients

• 1/2 head organic purple cabbage, shredded
• 1 cup organic cilantro, diced
• 1/2 jar organic Aji Amarillo Chili Paste
• 1/2 jar organic pickled jalapeños (depending on your spice level)
• 1/8th cup Bragg’s organic apple cider vinegar
• 2 Tbs organic coconut nectar (depending on sweetness level)
• 1 Tbs organic cumin
• Combine sauce ingredients and pour over cabbage and cilantro mixture

ENJOY!!!

The post Plantain Tortillas with Spicy Cabbage Slaw Recipe appeared first on Onnit Academy.

Ingredients

• 2 bone-in chicken breasts, legs, or thighs
• sea salt
• black pepper
• sliced mushrooms
• garlic
• onion
• broccolini
• olive oil
• purple potatoes
• coconut oil
• sea salt
• garlic powder

Instructions

Roasted chicken breast: preheat oven to 450 and place 2 bone-in, skin on, chicken breasts (or legs/thighs) in a baking dish with 1/4 inch water. cover chicken with course sea salt, black pepper, and garlic powder. Place chicken in oven and cook for 30-40 minutes, uncovered. Skin will be super crispy!

Roasted veggies: place sliced mushrooms, garlic, onion, and broccolini in a baking pan, cover with olive oil, sea salt, and black pepper. Bake for 10-15 minutes with the chicken.

The post Simple and Healthy Chicken & Veggie Dinner appeared first on Onnit Academy.

Broccoli is actually packed with every bit as much (and probably more) nutrition than most people realize. This little tree-like veggie contains loads of fiber, vitamin A, vitamin C, vitamin E, a number of B vitamins, as well as minerals, but that’s not even the best part. Broccoli is part of a sulfur-containing family called cruciferous or brassica vegetables (kale, cauliflower, cabbage, Brussels sprouts, collards, turnips).

Yes, that’s right – sulfur, the same compound that feeds embarrassing, gas-producing colonic bacteria. So why would anyone ever want to eat something that can cause flatulence?! Simple, sulfur is detoxifying. No, not because you release toxic gas, but because the sulfur compound is necessary to generate the body’s most powerful antioxidant, glutathione. It is extremely hard to supplement glutathione so it must be generated inside the body and boosted with the food we eat; broccoli is one powerful booster! In addition, broccoli also contains indole-3-carbinol, or I3C.

For everyone, but especially you ladies out there, I3C is helpful in breaking down estrogens, pushing the good metabolites down the correct pathway, and helping push the cancer-causing metabolites out. Broccoli is a sulfur-containing estrogen buster that packs the body with nutrients so it’s important to find different ways to enjoy it! The following recipe is one of my favorite ways to eat a TON of this super veggie:

Ingredients

• 2 Tbs coconut oil or lard
• 1 lb grass-fed flank steak (cut into 1 inch strips or pre-cut stir-fry meat)
• 4 cups broccoli florets (preferably organic)
• 1/2 large yellow onion (cut into strips)

Beef Sauce Ingredients:

• 1 -2 cups beef stock (grass-fed, organic)
• 1 thumb ginger, freshly grated
• 1/4 cup kuzu –or- 2 Tbs arrowroot powder
• 2 tsp garlic powder
• 1 tsp dried Thai chilies (optional, can use any pepper for heat)
• 1/4 cup Bragg’s liquid aminos (add to taste)

Instructions

• Melt 1 Tbs oil in large skillet or wok, add broccoli and cook until bright green (al dente)
• Add the onions and cook until soft
• While cooking the veggies: in a bowl, combine the beef sauce ingredients, cold
• Add meat to skillet/wok and cook
• Add beef sauce to skillet/wok and let cook for 5 minutes. Kuzu/arrowroot will thicken.
• Serve and enjoy!!!

The post Beef and Broccoli Recipe appeared first on Onnit Academy.