Healthiest Year Yet

by Teresa Eckton

Simple Spinach Smoothie

Ingredientsspoinach_smoothie

1 cup of spinach
1 banana
1 cup coconut milk
3 ice cubes

Instructions

1) Add spinach and coconut milk to blender and blend until smooth
2) Add banana and ice to the blender and blend until smooth. Add more ice cubes for a thicker consistency


Cucumber Mango Salad With Prawns

Ingredients

3/4 prawns, peeled and deveined
2 tsp coconut oil
1 mango, cubed
1 cucumber, seeds removed, chopped
2 garlic cloves, chopped
1/2 jalapeno, diced
1/4 red onion, sliced
Juice of 1 lime
2 TBSP coconut aminos

Instructions

1) Heat coconut oil over medium heat. Add prawns and sautee until the prawns are cooked through. Remove from heat and set aside while you cube. chop, dice and slice the other ingredients.
2) In a large bowl, combine the prawns, mango, cucumber, garlic, jalapeno, and onion
3) Top with lime juice and coconut aminos and stir until everything is evenly coated. Eat up.

If you are not going to serve this right away, I recommend storing this in a colander, as the juices will create a soupy mess at the bottom of a regular bowl.


Mango Chicken Stir-Fry

Ingredients

1 boneless skinless chicken breast, cubed
2 TBSP coconut oil
1/4 red onion, diced
1/2 red pepper, sliced
3/4 mango, cubed
2 garlic cloves, minced
1/2 jalapeno, minced
2 TBSP coconut aminos

Instructions

1) In a large skillet, heat coconut oil, over medium heat. Add the chicken cubes and cook until chicken is browned on all sides.
2) Add all of the vegetables and mango and cook until the chicken is cooked all the way through and the vegetables are tender, stirring frequently.
3) Add the coconut aminos and stir to coat the other ingredients.
4) Serve over Cauliflower Rice


Cauliflower Rice

Ingredients

3 teaspoons coconut oil
1 head of cauliflower, florets only
2 TBSP coconut aminos
1 tsp fish sauce
1 tsp hot sauce
salt to taste

Instructions

1) Shred the cauliflower florets in a food processor (or use a cheese grater)
2) Heat coconut oil over medium heat and add the riced cauliflower. The add the coconut aminos, fish sauce, hot sauce and salt. Mix to coat the rice.
3) Cook for 3-5 minutes, until the cauliflower softens to the consistency of rice


Creamy Homemade Mayonnaise

Ingredients

1 egg
1 cup extra light olive oil (Note, extra light olive oil, not extra virgin)
1/2 teaspoon ground mustard
1/2 teaspoon salt
juice from 1/2 lemon

Instructions

1) Add egg, ground mustard, lemon juice, and salt to a tall container.
2) Using a hand blender (aka immersion blender), blend the ingredients. Note, this can be done in a regular blender as well- I use a hand blender as I find it less messy and easier to clean.
3) Continue running the hand blender and SLOWLY add the extra light olive oil while continuing to blend. The addition of the olive oil should take a few minutes as it should be drizzled in so slowly that it's almost a drip. As you drizzle in the olive oil, you will start to notice the mixture beginning to thicken. After about three minutes, all of the olive oil should be added and the mixture should be the consistency of creamy mayo.