CHELLE'S MEXICAN JICAMA SALAD

This salad is a cinch to make…simply peel, chop, slice or dice, mix and serve!

Jicama, is a root vegetable native to Central And South America. It is packed with fiber and high in antioxidants, especially vitamin C. It is known to help improve digestion, help with weight loss and potentially help fight cancer!

Serves 2-4

INGREDIENTS:

• 1 small jicama, peeled and diced into 1 inch cubes

• 1 medium red onion, sliced thinly and cut into small 1 inch pieces

• 2 - 3 medium organic roma tomatoes, diced into 1 inch cubes

• 1/2 medium cucumber, peeled, cut half-wise and diced into 1 inch pieces

• 1 medium avocado, cut into 1 inch pieces

• 1 handful Cilantro, chopped coarsely

• 1-2 Limes, juiced

• sea salt or Himalayan salt, to taste

• dash of Tabasco, to taste

In a large bowl gently mix together jicama, onion, tomatoes, cucumber, avocado and cilantro. Add lime juice, salt and Tabasco a bit at a time until desired taste while gently stirring ingredients together, being careful not to bruise the avocados. To plate, add 1 - 2 scoops of salad to each plate or bowl and serve with organic gluten free tortilla chips. If you prefer the salad a bit chilled, refrigerate 5-15 minutes prior to serving.

And there you have it…a salad that’s simple, healthy and tasty everyone can enjoy!

CHELLE'S SWEET POTATO & CARROT LENTIL SOUP

Savory & rich, this warm bowl of goodness is sure to help satisfy and keep those carb cravings at bay!

Full of fiber, and a good source of carbohydrates, this soup is great for those cold days when your body is craving something hearty and satisfying! Both sweet potatoes & carrots are high in antioxidants, loaded with vitamins especially vitamin A & C, help support the digestive system and are heart healthy. Best part, they both have great anti-cancer benefits too, especially, prostate, lung, colorectal and leukemia.

INGREDIENTS:

• 2 tablespoons olive oil.

• 1 large organic onion, chopped (red or yellow)

• 4 garlic cloves, chopped fine

• 4 organic carrots, sliced thick

• 1 cup organic lentils, rinsed well

• 2 medium - large organic sweet potatoes peeled and chopped into approximately 1” cubes. (I use both light and dark sweet potatoes)

• 8 cups filtered water

• 1 teaspoon ground cumin

• 1/4 teaspoon red pepper flakes

• 1/4 teaspoon ground black pepper

• 2 teaspoons sea salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

TOPPINGS:

• chopped fresh organic cilantro

• dash ground nutmeg, to taste

• sea salt, to taste

• fresh ground black pepper, to taste

• dash Tabasco, to taste

DIRECTIONS:

In a large soup pot, heat oil over medium heat. Add onion and cook until soft. Add carrots and garlic and cook stirring for a few minutes until fragrant. Add water, sweet potatoes, lentils, spices and seasonings. Bring to a boil, reduce heat to a simmer, cover and cook 35 to 45 minutes until potatoes and carrots are tender. Serve in bowls and top with cilantro and seasonings: sea salt, nutmeg and pepper,Tabasco, to taste.

Chelle's Beet Salad

If you love beets, than this salad is sure to delight your taste buds!

This salad is a spin off from a salad my mom used to make when I was growing up. With my dietary restrictions, I updated it so that it’s gluten free, dairy free and vegan! Beets are SO amazing; low in calories, packed with nutrients and fiber and taste fabulous! Rich in nitrates, beets help “beat” high blood pressure by relaxing and dilating blood vessels which also helps keep your heart healthy too! In addition, beets are great for your liver, keep you regular and help your brain function better. Best of all, that beautiful deep purple pigment, “betacyanin” helps protect against common carcinogens and is currently being investigated as a “cancer fighter”.

FOR THE SALAD:

• 1 - 2 cups organic romaine lettuce washed, chopped and chilled until crisp

• 1/2 cup frozen organic petite green peas thawed, but still cool.

• 1/4 cup red onion, sliced thinly

• 1/4 cup green onions chopped

• 1 - 2 pre-cooked organic beets chopped into bite sized pieces (I use “Love Beets” from Costco)

• Sea salt, to taste

• Freshly ground black pepper, to taste

To pack in extra nutrients, I often add the following optional ingredients below, just to kick it up a notch.

OPTIONAL INGREDIENTS:

• 1/4 cup organic pre-washed spinach

• 1/4 cup organic pre-washed Arugula

• 1/4 organic English cucumber, skin on, cut half-wise and sliced thinly

• 1/2 medium avocado sliced thinly.

On a plate or large bowl, arrange lettuce on bottom along with optional spinach & arugula if desired. Next, layer peas, red onions, green onions and beets along with optional cucumber and avocado if desired. Drizzle dressing on top to your desired likeness.

FOR THE DRESSING:

• 1 pre-cooked organic beet diced and any juice left in package

• 2 tablespoons “Grapeseed Oil Vegenaise” (egg free/gluten free)

• 2 tablespoons red wine vinegar

• 2 - 4 tablespoons filtered water to thin to consistency preferred

• Sea salt, to taste

• Freshly ground black pepper, to taste

In a high speed blender or bullet combine beet, beet juice, Veganaise, red wine vinegar and blend until creamy. Add in water a tablespoon at time until preferred consistency is reached. Add salt & pepper to taste.

Chelle's Cacao Latte

A simply rich chocolatey, dairy free delight you can feel good about!

Cacao is full of amazing health benefits and is known to be one of natures super foods! It helps support the immune system by boosting good gut bacteria, increasing T-cells and lowering inflammation. It also helps improve cognitive brain function and elevates mood. With regular use, it even helps reduce insulin sensitivity and insulin resistance. Best part, it’s also an aphrodisiac, elevating nitric oxide levels which enhances blood flow and contains phenylethylamine and tryptophan which helps with relaxation and gives an over all sense of well being. Sign me up!

Makes 1 cup or mug

INGREDIENTS:

• non sweetened coconut milk

• organic brewed coffee

• 1 teaspoon organic coconut sugar

• 1 - 2 teaspoons raw cacao powder

To make, simply fill a mug or cup with 2/3 warmed non sweetened cashew milk, 1/3 organic brewed coffee, 1 teaspoon organic coconut sugar, 1 - 2 teaspoons raw cocao powder. Mix together and enjoy!

Chelle's Mexican Lentil Tortilla Soup

Spicy, satisfying and oh so good!

This hearty lentil soup is my healthy spin on Mexican tortilla soup. I developed it years ago when I was craving Mexican food (my favorite food of all time)! It was cold outside and I was in the mood for my homemade pinto beans and rice, but my pantry said otherwise. So lentils became my beans and all the fixin’s took it to the next level! The lentils give it a heartiness, the jalapenos give it a bold kick and the fresh lime juice balances it all together. My daughter, Danielle learned to love avocados and cilantro with this soup and when I’m missing her, I whip up a batch to soothe my soul. It’s sure to be a fiesta in your mouth!

Serves Approximately 4

INGREDIENTS:

• 1 cup organic lentils, rinsed

• 5 cups filtered water (use 4 cups for a thicker consistency)

• 2 large roma tomatoes, diced

• 1 - 2 jalapenos, diced

• 1/2 medium onion, diced

• 1/2 lime, juiced

• 1/2 teaspoons garlic powder

• 1 - 2 teaspoons sea salt, to taste

• fresh ground pepper, to taste

• Tabasco, to taste

TOPPINGS: Chopped cilantro, diced cherry or grape tomatoes, sliced fresh avocado, fresh lime juice, dollop vegan sour cream or plain coconut yogurt, Tabasco, organic gluten free tortilla chips.

In a medium to large saucepan bring lentils and water to a boil. Add in tomatoes, jalapenos, onion, lime juice, garlic powder, salt and pepper, and Tabasco and stir. Lower heat to a simmer, cover and cook approximately 30 minutes. Add more sea salt, pepper and Tabasco to taste.

To Serve, add any of the following toppings listed above to each bowl and serve along with organic gluten free tortilla chips. I like to crunch up the tortillas and sprinkle on top.

Chelle's Gluten Free & Dairy Free Creamy Tomato Soup

With all of its wholesome ingredients, this soup is sure to warm you up and put a smile on your face! Paired with a tossed green salad, and you have got yourself one healthy meal!

This soup is super easy and fast to make with most ingredients already in your pantry! Gluten free and dairy free makes this a perfect alternative for those with dietary restrictions!

INGREDIENTS:

• 1 medium to large yellow onion, diced fine

• 3 garlic cloves, minced fine

• 1 tablespoon extra virgin olive oil

• 1 & 1/2 cups unsweetened plan-tbased milk

• 4 & 1/2 cups canned organic stewed tomatoes (1/2 cup diced fine & set aside)

• 1/2 to 1 teaspoon pure maple syrup

• 2 teaspoons organic dried basil

• 3/4 to 1 teaspoon sea salt or himalayn pink salt

• fresh ground pepper to taste

• Optional: fresh chopped organic basil & gluten free croutons

In a medium to large sauce pan over medium heat, add olive oil and onions, and saute until soft (approximately 1-2 minutes). Add garlic and continue to saute until fragrant (approximately 1 minute.) Note: Do not over cook garlic, as it can become bitter to taste. Remove pan from heat.

In a high speed blender add the sauteed onions and garlic, 4 cups of stewed tomatoes (reserving the 1/2 cup diced tomatoes for later) and water. Blend until smooth and creamy. Pour blender contents back into sauce pan and add reserved 1/2 cup diced tomatoes. Bring to a simmer on medium to medium-high heat. Reduce heat and simmer for approximately 10 minutes, while stirring constantly to prevent soup from getting lumpy or burning on bottom of pan. Reduce heat to low and stir in remaining ingredients: cashew milk, maple syrup, dried basil and salt & pepper to taste. Remove from heat and pour into bowls.

Add optional fresh chopped organic basil & gluten free croutons; and immediately slurp away to your hearts content! :)

Chelle’s Simple Strawberry Spinach Salad

Spinach is the superstar in this salad! It’s packed full of protein, calcium, magnesium, manganese, folate, iron, copper and vitamins B2, B6, & E. Cashews add more protein, iron, magnesium and manganese as well as zinc, copper and phosphorus! The salad dressing is store bought, but a simple vinaigrette would work well too.

INGREDIENTS:

1-2 cups of pre-washed organic baby spinach

1/4 organic English cucumber, skin on, cut half-wise and sliced thinly

1/4 cup red onion, sliced thinly

1/2 avocado sliced thinly

1/2 cup organic strawberries, washed, hulled and sliced thinly

1/4 cup raw cashews, halved (or raw almonds, sliced)

2 tablespoons “Annie’s Lite Poppy Seed Dressing”

On a plate or large bowl, arrange spinach on bottom and layer cucumbers, red onion, avocado and strawberries. Sprinkle cashews or almonds on top and drizzle with dressing. Enjoy!

Chelle’s Easy Mandarin Arugula Salad

An easy salad to whip up anytime of the year!

This salad is simple and easy to make and full of nutrients! Arugula is a good source of calcium, potassium, folate and vitamin C & A. Cucumber is low in calories and high in vitamins and minerals. Red onions are nutrient dense, also low in calories, have antibacterial properties and a prebiotic. Avocados contain more potassium than bananas, are loaded with heart healthy monounsaturated fats and full of fiber. Mandarin oranges are a good source of vitamin C and fiber. To top it off, almonds add protein & fiber and contain magnesium, copper, and vitamin E. Almonds also help lower blood sugar levels, help reduce blood pressure and even help lower cholesterol! The dressing is store bought, but low in calories, fat and gluten free!

INGREDIENTS:

2-3 cups of organic arugula

1/4 organic English cucumber, skin on, cut half-wise and sliced thinly

1/4 cup red onion, sliced thinly

1/2 avocado sliced thinly

1/4 cup raw sliced almonds (or raw cashews, halved)

1-2 mandarin oranges, peeled and separated into pieces

2 tablespoon “Annie’s Lite Poppy Seed Dressing”

On a plate or large bowl arrange arugula on bottom, layer cucumber slices, onion, avocado and mandarin oranges. Sprinkle almonds or cashews on top and drizzle dressing to your desired likeness.

Chelle's Cinnamon Quinoa Breakfast Bowl

This gluten free porridge makes for a great breakfast alternative!

Quinoa is a great gluten free alternative grain; high in fiber and protein with all the essential amino acids.

Makes approximately 2-4 servings

INGREDIENTS:

1 cup filtered water

1/2 cup uncooked organic quinoa, rinsed

1 teaspoon ground organic cinnamon

1/2 teaspoon ground organic nutmeg

1 teaspoon organic vanilla extract

1/4 cup sliced raw almonds or halved raw cashews

1-2 tablespoons “real” organic maple syrup (not the fake stuff)

1 handful organic blueberries or any organic berry of choice.

In a medium sauce pan- bring water, quinoa, cinnamon, and nutmeg to a boil. Reduce heat to simmer, cover and cook for approximately 15 minutes. (Quinoa is fully cooked when water has been absorbed and quinoa is fluffy.) Remove from heat and stir in vanilla. Transfer desired amount to a bowl and drizzle with maple syrup. Top with sliced almonds or cashews and blueberries or other berry of choice. Serve immediately.

Chelle’s Morning Elixir

This warm lemon spicy drink is my morning “Go To” everyday!

As a little girl, my grandfather taught me to drink warm lemon water upon rising because it was good for me. It wasn’t until I started studying nutrition that I learned all of its benefits! He was definitely on to something! Lemon water is rich in vitamin C, helps hydrate and alkalize your body, cleanses your liver, helps reduce joint and muscle pain, and helps with your digestive system. Apple cider vinegar helps lower blood sugar levels, reduces cholesterol levels and improves heart health; and it also aids in weight loss and belly fat. Cayenne pepper helps boost metabolism, reduce hunger and help your digestive system. Studies show it also may help lower blood pressure, improve psoriasis and even help reduce the risk of cancer. All this packed into a 16 ounce warm cup of goodness…can’t beat that!

IN A LARGE MUG ADD THE FOLLOWING:

• 16 ounces of warm to hot filtered water

• 1/2 large lemon, juiced

• 2 tablespoons unfiltered apple cider vinegar

• 1/8 teaspoon ground cayenne pepper (go lightly at first)

Mix together and enjoy sipping away!

Chelle's Hydrating Celery Juice

Celery juice is all the rage this year, and it’s no wonder!

Celery is rich in vitamins & minerals, helps support digestion and has an alkalizing effect which helps reduce inflammation. The cucumbers in this juice make it even more of a power house. They are also full of vitamins, minerals, and antioxidants, and even promote hydration! The limes not only add flavor, but are good for your complexion and have immune boosting properties! Add in some fresh coconut water and you have a new “power house” sports drink!

Makes approximately 16-32 ounces

INGREDIENTS:

• 1 organic cucumber, skin on

• 3 celery stalks, organic

• 1 organic lime, skin on

• coconut water

Wash and prep cucumber, celery and lime. Run through a juicer. Add coconut water to taste and serve over ice. I personally like adding equal parts of coconut water, but add whatever suits your taste buds. Enjoy!

Chelle’s Strawberry Green Smoothie

One simple way to get your veggies…Start your day with a delicious green smoothie!

This is my “Go To” green smoothie I lean towards through out the year. It’s easy and quick to make and all of the ingredients are easy to find at most supermarkets. For those of you who aren’t too fond of your greens, I have another sneaky way to prepare. Either way, your ensured to get your greens in! See below for both instructions. Enjoy!

Serves 2 - 4

INGREDIENTS:

• 1 cup organic baby spinach, firmly packed

• 2 organic kale leaves, stems removed

• 1 medium to large ripe banana

• 1 orange or 2 small clementines, pealed

• 2-3 cups frozen organic strawberries

• 1 cup frozen organic pineapple

• 2 tablespoons organic flax seed oil

• 1/2 cup unsweetened cashew milk

• 2-2 1/2 cups filtered water

In a high speed blender, combine all ingredients in the order above, and blend until smooth. Add more or less water to reach the consistency your prefer.

My Sneaky Way To Get Those Greens In…Shhh: In a high speed blender combine all the ingredients but omit the greens and blend until smooth. Pour 1/2 - 1/3 of the blended smoothie into glasses to serve. Then add the greens to the remaining smoothie in the blender and blend until smooth. Pour the remaining blended (now green) smoothie into separate glasses and down the green smoothie first, then follow up with your sweet strawberry smoothie! Viola! Greens in with little distaste!