My Favorite Juice Recipes

Garden Variety

Ingredients:

- 2 apples
- 2 cucumbers
- 6-8 kale leaves
- handful of parsley

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Carrot Apple Lemon

Ingredients:

- 4 carrots
- 2 apples
- 1 lemon

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Kale Chips

Kale Chips

What you'll need:

- 15 kale leaves
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 pinch of salt

How to make it:

1. Preheat your oven to 350 degrees.

2. Grab a baking sheet and cover with foil or parchment paper. Place your kale leaves on the sheet, each fully exposed and spread apart from another.

3. Drizzle your tbsp of olive oil on the leaves and add your garlic powder and salt.

4. Place the sheet in the oven for 10 minutes.

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Take them out of the oven after 10 minutes and enjoy.

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Perfect Steel Cut Oats

Perfect Steel Cut Oats

What you'll need:

- 3 cups water
- 1 cup steel cut oats
- pinch of salt

How to make it:

1. Pour your 3 cups of water in a pot and bring to a boil.

2. Once your water is boiling, add your 1 cup of oats with a pinch of salt.
Note: The pinch of salt sounds strange, but it brings out the nutty flavor of the oats!

3. Bring the oats, water, and salt to a boil again and then reduce heat to medium-low.

4. Cover your pot slightly ajar, stirring frequently until cooked through for 20 to 30 minutes, depending on how chewy or soft you want them.
Note: I cooked mine for 30 minutes because I like them chewy.

5. Once they're done, add whatever you'd like! For one serving, I added 2 tbsp of peanut butter, 2 tsp of honey, some cinnamon, and some cardamom.

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Creamy Guacamole

Creamy Guacamole

What you'll need:

- 2 avocados
- 2 tbsp plain nonfat Greek yogurt
- 1 tsp minced garlic
- 1/2 lime
- 1 tsp sea salt
- a few dashes of cracked black pepper
- a few dashes of chile powder

How to make it:

1. This is a very simple and quick recipe. I suggest grabbing a larger bowl and adding your 2 avocados and 2 tbsp plain nonfat Greek yogurt first. Then, with a spoon, fork, or avocado squasher (these are amazing... you can find them here!), mix the two ingredients together until desired creamy texture.
Note: Jen did the exact opposite of this and it still turned out amazing. It's impossible to mess up this recipe! Do whatever is easier for you.

2. Once you have the creamy texture you desire, add your garlic, sea salt, cracked black pepper, and chile powder. Then squeeze half of a lime and stir.

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Buffalo Chicken Quinoa

Buffalo Chicken Quinoa

What you'll need:

- 1 cup quinoa

- 2 cups water

- 3/4 pound boneless skinless chicken breast (optional)

- 1 cup broccoli floretts

- 3/4 cup shredded carrots

- 3/4 cup shredded cabbage

- 1/2 cup blue cheese crumbles, plus more for garnish (you may use nutritional yeast if vegan)

- 4 green onions, plus more for garnish

- 1/2 cup olive oil, another 1 tbsp for cooking

- 1/2 cup hot sauce

- 1 tsp salt of your choice

How to make it:

1. Rinse quinoa well and drain. In a medium pot, combine quinoa and water. Bring to a boil, then cover and turn heat to low. Cook until all the water is absorbed, about 20 minutes. Remove from the heat, fluff the quinoa with a fork.

2. While the quinoa is cooking, cook the chicken and broccoli. In a measuring cup or small bowl combine the olive oil, hot sauce, and seasoned salt. Whisk to combine. Set aside.

3. Heat a medium size skillet over medium high heat. Add a tablespoon of olive oil and saute the broccoli for about 5 minutes. You want it to just start to soften, but still be crisp. Remove from the pan and set aside. Add the chicken to the same pan and cook the chicken for about 5 minutes or until cooked through. Add 1/4 cup or so of the buffalo sauce and cook until the chicken absorbs the sauce.

4. When the quinoa is ready add the chicken, broccoli, carrots, shredded cabbage and as much of the dressing as desired, toss well. Add the blue cheese and half of the green onions. Toss again and serve warm with extra blue cheese crumbles and green onions.

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Thanks for the share, Catie. Shout out to Meg-O On the Go for this fantastic recipe. Here's Meg-O On the Go's note on cooking this Buffalo Chicken Quinoa:

"We only used about 1/2-2/3 of the sauce that this calls for. It’s a lot of sauce. Also, if you are trying to be extra good, you can always skip out on the blue cheese, although I loved the kick it gave to the dish. And if you would like to make it vegetarian, I think this would be awesome with some extra firm tofu in place of the chicken. Or leave out the chicken altogether."

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Jen's Tasty, Simple Stir Fry (Gluten Free)

Jen's Gluten Free Stir Fry

What you'll need:

- 2 tbsp coconut oil
- 1 package of Simple Truth Skinless, Boneless, Organic Chicken Strips
- 1 cup dry quinoa
- 2 cups water
- As many vegetables as you want (your choice): broccoli, cauliflower, celery, red onion, red pepper, and yellow pepper
- 1 tbsp turmeric
- 2 tsp red cayenne pepper
- 2 tbsp curry powder
- hot sauce/sriracha (optional)

How to make it:

1. Place your coconut oil in the wok (or skillet) along with your thawed chicken breasts. Heat until chicken is completely cooked through (there should be no pink on the inside).
Note: Timing and heat depends on chicken that you buy. You may want to eyeball this. Adding chicken is optional if you don't want to make it vegetarian/vegan.

2. While your chicken is being cooked through in the wok (or skillet), place your 1 cup quinoa and 2 cups of water in a pot. Wait until water comes to a boil and then place the lid on the pot and simmer on low heat for 15 minutes.

3. While chicken and quinoa is cooking, chop up your vegetables into bite sized pieces.
Note: Jen suggests using any vegetables you have in your fridge! The more color, the more beautiful, and the more healthy your stir fry! You can't mess this up.

4. Once chicken is cooked through, add your vegetables to the wok (or skillet) along with your spices: 1 tbsp turmeric, 2 tsp red cayenne pepper, 2 tbsp curry powder.
Note: Jen notes that these spices can be altered to one's "spice appetite." Once again, you can't go wrong.

5. Stir your vegetables and chicken around until vegetables become hot and soft. This will depend on how much you use and what vegetables you use, so once again, you may need to eyeball it.

6. Once everything is cooked through, add your finished quinoa! You can also add the sriracha or hot sauce, if you want! This is optional.
Note: There is no need to drain quinoa. The quinoa should have soaked up all of the water.

A Word on Spices from Jen: "Using spices is a nice way to flavor everything without the gross additives found in pre-made sauces or powdered packaging!"

Now you can enjoy this DELICIOUS stir fry! How beautiful is this?!

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Gluten Free Vegan Pumpkin Tomato Soup

Gluten Free Vegan Pumpkin Tomato Soup

What you'll need:

- 2 tbsp olive oil
- 2 chopped onions
- 4 minced garlic cloves
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tbsp ancho chile pepper
- 1/2 tbsp chipotle chile pepper
- one 28 oz can crushed tomatoes
- two 15 oz can pumpkin puree (not pie mix)
- one 28 oz can of black or kidney beans
- 8 oz coconut milk
- 6 cups vegetable broth

How to make it:

1. Chop your onions and garlic and place them in a large soup pot.
Note: You may want to wait to add your garlic until later (optional). Chopping onions will make you cry :'(...

2. Add your two tablespoons of olive oil along with your 1/2 tbsp of each spice. Mix together.

3. Place the large soup pot with your mixture on the stove. Saute onions until they're soft.
Note: Onions should look clear when they're ready. You may want to hold off on adding your chopped garlic until the last 2 minutes of sauteing.

4. Once onions are sautéed, add your cans of crushed tomatoes, pumpkin puree, beans, coconut milk, and vegetable broth. Mix well. Simmer for 15 minutes.

5. Add salt, basil, cilantro, or all three to taste and enjoy!

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Shout out to wheatless and meatless' blog for this recipe.

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