Try this super food for an added boost throughout the day!! Cacao Nibs are essentially like eating the cacao bean itself, it’s the least processed and most natural form of chocolate!! Packed with anti-oxidants and nutrients, Cacao is great for the heart and overall health of the body systems!!
You can purchase them on Amazon or find in your nearest health foods store.
Try out these yummy recipes made with cacao nibs:
If you have favorite recipes made with cacao nibs, please comment below and share! 🙂
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I love a great strawberry salad and I love quinoa, so when I saw this one from The Food Physician, I knew I had to try it. Quinoa is a staple in our house and we especially love the red variety just because I like the way the color pops on my white plates. This gluten-free supergrain offers more than double the fiber than most grains and is one of the most protein-rich foods you can eat at 12 grains per 1/2 cup! Just remember to rinse it before cooking to remove the bitter residue. It’s also cheaper when you buy in bulk at Whole Foods or other Natural Food Store. I happen to live a mile from a great store named, Sevananda that offers this plus many other grains, flours, nuts, etc at great prices. Regular grocery stores like Kroger or Publix usually has it in the natural food section and/or rice aisle.
Quinoa Salad with Strawberries, Spinach & Goat Cheese
1 cup red quinoa, rinsed
2 cup baby spinach leaves
2 Tbsp fresh basil, cut into chiffonade (ribbons)
⅔ cup sliced strawberry
1 oz crumbled goat cheese
1 ½ Tbsp sliced almond, toasted
Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer. Simmer the quinoa about 15 minutes until cooked. Remove the lid and cook another 2-3 minutes until all of the water has evaporated. Remove from the heat and fluff with a fork. Let the quinoa cool to room temperature.
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
½ tsp honey or agave nectar
2 Tbsp extra virgin olive oil
Whisk the vinegar, mustard and honey together in a small bowl. Slowly pour in the olive oil while you continue to whisk. Season the dressing with salt and pepper.
Place the quinoa in a salad bowl along with the spinach, basil, strawberries, goat cheese and almonds. Add the dressing and toss to combine all ingredients well. Serve the salad alone or if desired, topped with slices of grilled chicken breast or salmon filet.
Source for recipe and picture: Thefoodiephysician.com
I like to make a batch of pasta sauce to keep in the fridge for those crazy hectic weeknights when you need to make dinner in a hurry! This is so much healthier than buying those store brands that usually have more sugar than a Krispy Kreme doughnut! Ah! Serve this with a simple side salad and favorite pasta and you have a perfect weeknight dinner. Oh, and your family won’t even know it has carrots in it…and trust me, they’ll love it! You can also make a double recipe and freeze.
2 Tablespoons olive oil
1 pound mild or sweet pork sausage or substitute with turkey or chicken.
½ medium yellow onion, chopped
2 carrots, finely chopped
2 large tomatoes, chopped, about 4 cups
¼ cup fresh Italian flat leaf parsley, roughly chopped
2 cups chicken or vegetable broth, low sodium
4 Tablespoons organic tomato paste
2 garlic cloves, minced
2 teaspoons of oregano
1 teaspoon balsamic vinegar
½ teaspoon kosher salt
¾ teaspoon black pepper
Heat a large, non-stick sauté pan over medium heat; add oil, and once hot, add meat and brown, about 3-4 minutes.
Add in onion and carrot. Stir to combine and sweat the vegetables until onions are translucent and soft, about 3 minutes.
Add in tomatoes, parsley, broth, tomato paste, garlic, oregano, vinegar, and salt & pepper, stir to combine. Reduce heat and simmer for 20 minutes.
Taste and adjust salt & pepper.
Serve warm over your favorite pasta and top with a little grated parmesan cheese.
This cauliflower recipe will not disappoint. The curry powder and Himalayan salt give it a flavor-makeover and it’s super healthy! Try it with different curry powders, like sweet, madras or spicy.
1 Tbsp. extra-virgin olive oil
½ to 1 tsp. curry powder
½ medium head cauliflower, remove stems, trimmed into large florets
¼ tsp. Himalayan salt
1. Preheat oven to 400° F.
2. Heat oil in small skillet over medium-low heat. Add curry powder; cook, stirring constantly, for 15 to 30 seconds, or until fragrant, taking care not to burn. Remove from heat.
3. Combine cauliflower and curry powder in glass baking dish. Add salt if desired; mix well.
4. Bake, stirring gently 2 to 3 times, for 20 to 25 minutes, or until tender.
Nutritional Information: (per serving)
Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 1177 mg
Carbs: 15 g
Fiber: 6 g
Sugars: 5 g
Protein: 6 g
Source: Team Beachbody