Taco Tuesday Pozole (or any day of the week)

I scream, you scream, we all scream for nice cream! When you go "nice," you never go back. It doesn't matter if you're not a full-time vegan-this will become your go-to dessert for every day of the week. With just five ingredients, it couldn't be any easier. Scoop it, spoon it, and love it up.

INGREDIENTS

- 2 (14-ounce) cans unsweetened full-fat coconut milk
- 4 cups sliced fresh or frozen strawberries
- 1 vanilla bean, split lengthwise and seeds scraped out (see Note)
- 2 frozen bananas, peel left on (see page 99)
- 1 teaspoon granulated stevia

OPTIONAL TOPPINGS
- Unsweetened shredded coconut
- Cacao nibs
- Crushed walnuts

DIRECTIONS
1) Refrigerate the cans of coconut milk overnight. Open each can and scoop only the thick, white coconut cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment; discard the watery liquid left in the can or refrigerate it for another use (it's good for smoothies!). Whip the coconut cream using a handheld mixer or the stand...

Your all-access guide to lettuce and why you should eat it and clean it!

The Battle of the Lettuce

• Contains LESS sugar and sodium
• Contains TWICE the Protein (about 20% of romaine lettuce’s contents come from protein)
• Contains TWICE the calcium
• Has THREE TIMES the amount of Vitamin K
• Has FOUR TIMES the amount of Iron
• Holds EIGHT TIMES the amount of Vitamin C
• Holds SEVENTEEN TIMES the amount of Vitamin A

After a delicious meal, most of us want to relax and enjoy spending time with family and friends. The last thing on our mind is cleanup and packing away leftovers. It can wait, right? Actually, no. The longer leftovers sit after a meal, the more likely bacteria, viruses, or parasites will grow and your family will be at risk of food poisoning. According to the Centers for Disease Control and Prevention (CDC), food poisoning affects around 48 million people each year. The majority of these illnesses are the result of disease-causing germs. Leftovers are a likely culprit for many cases of food poisoning. When food is left out after being prepared, it can grow bacteria, viruses, or parasites. Leaving leftovers out in the kitchen is not the only risk. If leftovers are not properly packed and stored, the risk of food poisoning continues. Do you know how to pack leftovers to prevent food poisoning and keep your family safe? Here are some tips: Pack Leftovers Properly It...

It’s a beautiful thing. Your body is a super-powered machine designed to convert food (aka calories) into potent kinetic energy, feeding that powerful squat or sprint with every bite. Of course, not all calories are created equal and there’s true science behind what your body needs before and after you workout. Not surprisingly, your system runs on different types of fuel for different needs. Timing is also a big factor and knowing when to get your nutrition in both pre and post workouts are critical to your optimum performance and recovery. If you don’t eat enough of the right types of macro nutrients at the right time, you can actually ‘undo’ the beneficial effects of the workout before you ever get started. So, before you got hot and heavy into your fitness regimen, keep these guidelines in mind:

– Timing is everything. Enjoy a balanced macro nutrient meal around 2 ½-3 hours prior to exercise in order to allow for digestion. Combine...

We’ve heard it, and it’s engrained in us.

Food is medicine.

But really, let’s dive deep down into this idea. How did they deal with disease thousands of years ago, before conventional medicine and antibiotics? The answer was in nature. Ancient civilizations became masters of using plants and herbs as their remedies. And the pharmaceuticals we have now are often derived from those medicinal plants – like garlic, onions, turmeric, thyme, black seed and so many more. The use of spices and herbs with antimicrobial activity was necessary to ward off the threat of food-borne pathogens and life-threatening illnesses.

Being omnivores, we have a lot of foods to choose from, and convenience isn’t always in our favor. While it’s much easier to roll up to a drive thru or lean on others to make food for us, we tend to lose our connection with our own nourishment. There’s never been a time where owning our health is more important. With the unprecedented...

I went head to head with renowned YouTube and Cooking Channel chef Laura Vitale on the show “Recipe Rehab” and won this challenge – taking nachos to the next level but keeping them healthy and delish. This recipe was featured in the Harper Collins book, Recipe Rehab: These are full of protein with the chicken and beans and a ton of vitamin C from the mangoes and tomatoes. Beautiful flavor and a whole lotta’ fresh!!

Whole grain pita chips replace fatty corn chips, standing up to the toppings without getting soggy.

Makes 6 servings

Ingredients:

3 Rounds Whole Wheat Pita Bread, cut in half horizontally then cut into 8 pieces per round (48 pieces total – if pita is too thin to cut horizontally, use 6 rounds for a total of 48 pieces.)

1 C grilled chicken breast, cubed

1 can black beans, drained and rinsed

1 tsp cumin

1 1/2 Cup Lowfat/Nonfat Monterey Jack or Cheddar

1 C Nonfat Plain Greek Yogurt

Juice of one fresh lime

Dash of Kosher salt

Pre Make: 1C Mango...

INGREDIENTS:

• 3 garlic cloves, minced
• 3 tablespoons finely minced red onion
• 2 tablespoons finely minced fresh cilantro
• 2 tablespoons coconut amino acids or tamari
• 1 pound ground bison or grass-fed beef
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked sea salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper

OPTIONAL TOPPINGS:

• Grilled onions
• Sliced tomato
• Quickles (page 76)
• Lettuce
• Sliced avocado
• Feta cheese
• Yogurt sauce

Directions: 

1) Heat a grill to medium.
2) In a large bowl, stir together the garlic, onion, cilantro, and coconut aminos. Add the ground bison and mix with clean hands to combine. Add the coriander, cumin, salt, cayenne, and black pepper and mix until evenly distributed.
3) Form the meat mixture into 3½- to 4-inch patties, about ½ inch thick. Grill for 6 to 7 minutes on each side for a medium-well burger, or to your desired doneness.
4) Serve with the toppings of your choice. I like to serve...