Recipe Servings: 5-6

Ingredients:
1 package P2 Eat Smart Powerful Penne pasta
1/4 cup extra virgin olive oil 
3 cloves garlic, chopped 
One 26.42-ounce container San Marzano tomatoes
1/2 teaspoon red chili flakes 
1/2 teaspoon Italian seasoning 
6 leaves fresh basil, chopped, plus more for garnish
Kosher salt and freshly ground black pepper
Optional: 2 Tbsp nutritional yeast

Recipe Instructions:

1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3. Drain the pasta and add it to the sauce. Garnish with...

This is the perfect snack that comes together in no time when you have your rice precooked as part of your #mealprep. Just season it with vinegar and furikake, top it with some fresh avocado, and add a few thin slices of cucumber, microgreens, or radish and an optional dab of wasabi and coconut amino acids to kick up the flavor. They look so gorgeous and appetizing, too, without the cumbersome task of rolling your sushi just right.

INGREDIENTS
2 tablespoons brown rice vinegar
2 teaspoons granulated stevia
1 teaspoon sea salt
1 cup cooked black rice or brown rice
6 large sheets roasted or toasted nori
1 avocado, sliced
2 tablespoons sliced cucumber, radish, or microgreens
1 tablespoon Homemade Furikake Rice Seasoning (recipe follows)
2 teaspoons prepared wasabi (optional)
Coconut amino acids (optional)

DIRECTIONS
1. In a medium bowl, whisk together the vinegar, stevia, and salt. Add the rice, stir gently, and set aside to allow it to fully absorb the vinegar.

2. On a very dry surface, make two...

EPISODE OVERVIEW

What can we do to help us get to the place that we're going? Today I'm gonna talk about seven habits that we can all take on this year that will help us get to that place. Let me start by saying, I really do believe that these are ubiquitous. These are some things that won't affect the diet you subscribe to, everybody can do these seven things, and I think everybody without exception can benefit from these seven things. Listen on!

 “Eat by color and then you’ll never have to count a calorie’’

-Mareya Ibrahim

“There's nothing more important than making yourself the healthiest that you can be, body, mind, and spirit. And when you do that, you will lift up everybody around you because you will be a shining light.’’

-Mareya Ibrahim

TIMESTAMPS

0:11                Introduction – how to get to where we’re going

5:05  ...

Those oatmeal packets give an otherwise great meal a bad rap. Power up your morning with REAL food. 

My banana date nut proats - protein oatmeal - is going to become your fave 5-minute breakfast. It’s literally the most delicious way to start your day - with no crashes because of the protein. Plus, the only ‘sweetener’ is from dates, and that won’t spike your GI because they’re full of fiber.

Proats are a staple in the bodybuilding community because protein helps to take an otherwise starchy food and turn it into a powerhouse.

Now, let's talk about dates.  They are hot.  And I'm not talking about the ones you go on. 

In my 2023 trends report. My version offers about 1/2 the sugar of the leading packaged brand per serving with 11 g of protein, good fiber and natural sweeteners that don’t crash your blood sugar - and it tastes SO much better. 

The good fats - chia seeds, walnuts and unsweetened shredded...

Happy first day of winter!

I can't believe we're here already.  It's the first day of the winter solstice and Christmas is right around the corner.  Even though I live in Southern California, it can get cold at night and there's nothing that I love more than a nice curry.  Hence, my inspiration for this gorgeous comfort dish using the easy and delicious meals from Kevin’s Natural Foods for the #kevinsrecipechallenge. 

SO… here’s my take twist on two ultimate comfort dishes - chicken pot pie meets shepherd’s pie – made healthy for your fit lifestyle

And I'm calling it Chef Mareya’s Royal Thai Curry Chicken Pie.

I love taking traditional recipes and turning them on their head, but keeping them gluten-free, dairy-free and super delish. So I replaced the crust with a blanket of this gorgeous-colored purple sweet potato mash and an edging of crispy eggplant to look like a ‘pie’.  I always pick purple...

Ingredients:

• 1 cup quinoa, rinsed
• 3-1/2 cups water, divided
• 1/2 pound lean ground turkey
• 1 large sweet onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces each) cannellini beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 chipotle pepper in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh cilantro

Directions

Creamy, crunchy and nutrient-packed, this mac and cheese tastes like an indulgence but it’s clean and absolutely addictive! Make it today and watch your family go crazy for it.

Plant-based/Gluten-Free/Allergen-friendly

Ingredients

• 2 cups cauliflower florets, washed with eatCleaner
• 2 tbsp avocado or extra virgin olive oil
• 1 shallot finely chopped
• 2 cloves garlic finely chopped
• 1 1/2 cup unsweetened oat milk or almond milk
• 1/4 cup nutritional yeast 
• 1 tsp fine sea salt
• 1 tsp ground turmeric 
• 1 cup unsalted raw cashews, soaked for at least an hour
• 1/2 tsp pepper 
• pinch paprika 
• 1 lb gluten-free or high protein macaroni elbow noodles 
• 1/3 cup gluten free pretzels, smashed with a mallet
• 1/2 cup dairy-free Parmesan or shredded mozzarella
• organic Non-stick cooking spray 

Directions

1. Preheat oven to 425F.  In a large pot, bring salted water to a full bowl and cook macaroni until al dente (firm to the bite) and steam cauliflower in a steamer...

Classic and comforting, nothing is better than homemade chicken soup. It can be made in about an hour, even less if you use leftover roasted shredded chicken and precooked pasta. To make this gluten-free, use brown rice pasta.

 - Serves 3-4 people

Ingredients

• 2 tablespoons oil
• 3 ribs celery, finely chopped
• 2−3 carrots, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme, minced (or 3/4 teaspoon dried thyme)
• 1 bay leaf
• Kosher or sea salt and pepper to taste
• 2 quarts (64 ounces) low-sodium chicken broth
• 1 large bone-in chicken breast (or shredded cooked chicken)
• 1 cup whole wheat or brown rice elbow pasta
• 1 tablespoon fresh parsley, chopped

Here is how you do it

INGREDIENTS

1 pound chicken breasts, poached and cubed
½ cup diced celery
½ cup diced cored Fuji, Gala, or Pink Lady apple
¼ cup cashew pieces, toasted
¼ cup currants

DRESSING
1 cup plain Greek yogurt
1½ tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons curry powder
1 teaspoon each sea salt and ground white pepper, plus more as needed
½ teaspoon ground ginger
12 whole butter lettuce leaves, for serving
1 tablespoon raw hemp hearts (optional)

DIRECTIONS
1) In a large bowl toss together the chicken, celery, apple, cashews, and currants.
2) MAKE THE DRESSING: In a small bowl, whisk together all the dressing ingredients until smooth.
3) Pour the dressing over the chicken mixture and toss until well coated. Adjust the seasoning as needed.
4) Serve scoops of the chicken salad in the butter lettuce leaves and top with a sprinkle of hemp hearts, if desired, for an added omega-3 boost and a nice little pop of texture.

Tabbouli is one of those salads that feels substantial because it has a single-ingredient grain, but it's also full of fresh flavor, herbage, and just the right amount of raw red onion where you don't feel like your breath might knock someone over. Made from kaniwa, quinoa's cute little sister, this dish is great for parties or picnics, as it holds up well. I grew up on this tabbouli, so it takes me back to my happy place. I hope it does for you, too.

INGREDIENTS: 

• 1 cup kaniwa or quinoa
• 1 teaspoon sea salt, plus more for the water
• 2 medium tomatoes, seeded and finely chopped
• ½ English cucumber, finely chopped
• 1 cup minced fresh parsley leaves
• ¼ cup minced fresh mint leaves
• 2 tablespoons finely chopped red onion
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon finely chopped lemon zest
• 2 tablespoons fresh lemon juice

DIRECTIONS: 

1) Wash all you fresh produce with eatCleaner & let the dry off on some paper towels.

2) Rinse the...