Chicken and Avocado Zucchini-Noodle Bowl

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A great way to use up that end of summer zucchini and eat a delicious low-carb, fiber-rich meal. Zucchini noodles, or zoodles, have become so popular that your grocery store probably sells them in the produce department. For this recipe, either purchase them or make your own with a spiralizer. Swapping zoodles for pasta noodles can save you up to 200 calories and 40 grams of carbs per cup!

Ingredients 

  • 1/2 cup (120ml) Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon salt
  • 4 cups (100g) baby spinach, coarsely chopped
  • 1 pound (450g) zucchini noodles, from 2 medium zucchinis
  • 1 pound (450g) cooked chicken breasts, about 3 cups, cubed
  • 16 grape tomatoes, halved
  • 1 medium avocado, pitted and sliced

Directions 

In a cup, stir the yogurt, olive oil, honey, lemon juice, wasabi and salt. Reserve.

Note: Wasabi paste varies in strength, so start with a teaspoon then taste the sauce, and add more if you can take the heat.

In each of four wide bowls, spread a cup of spinach, a heaping cup of zucchini noodles and top with 1/4 of the chicken, 4 halved grape tomatoes and 1/4 of the avocado. Drizzle with 2 heaping tablespoons of the yogurt mixture and serve.

Serves: 4 | Serving Size: about 3 cups/720ml

Nutrition (per serving): Calories: 261; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 67mg; Sodium: 407mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 6g; Protein: 29g

From My Fitness Pal

Watermelon-Jicama Salad

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For a light but tasty summer side, the basil pairs perfectly with watermelon, and jalapeño gives it a spicy kick.

Ingredients

  • 8 cups cubed watermelon (1/2-inch pieces)
  • 1 cup cubed peeled jicama (1/2-inch pieces)
  • 1 tablespoon lime zest
  • 1 jalapeno pepper, stemmed, seeded, deveined and minced
  • 1 tablespoon sliced scallion, white and pale green parts only
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup thinly sliced fresh basil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup crumbled Cotija cheese

Directions

  1. Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
  2. In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed.
  3. Serve immediately or cover and refrigerate up to 2 hours.

Makes 4-6 servings

From The Food Network

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Superfood Mug Cake: Breakfast Perfection

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We know that mornings can be difficult, but that’s no excuse for bypassing breakfast. It’s incredibly important to nourish your body with clean, healthy fuel when you wake up in order to rev up your metabolism and give your body the energy it needs to tackle your day!

This Mug Cake recipe, courtesy of Wholly Eva, is packed with nutrients that are ridiculously easy to make, yet is so delicious that you’ll feel like your having dessert for breakfast. You can even mix up the ingredients the night before, when you know your morning is going to be extra-busy. In the morning simply stir it up and pop it into the microwave for a light, fluffy but totally filling breakfast!

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Ingredients:
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  • 1 egg
  • 2 Tb Coconut Flour
  • 3 Tb Almond Milk (any milk is fine)
  • 1 tsp Green Dream (optional but recommended!)
  • 2 tsp cacao (or Cacao Magic), regular cocoa)
  • Sweetener (I use 10 drops of liquid stevia + 1½ tsp Coconut Sugar)
  • 1 tsp baking powder
  • 1 small pinch of salt
  • Philosophie Superfoods Coconut Butter

Directions:
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  1. Add the ingredients listed above in order in a large mug.
  2. Mix thoroughly.
  3. Microwave 2 mins.
  4. Spread generously with coconut butter and enjoy!

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

Chili with Quinoa and Chocolate
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Chicken and Quinoa Chili with Chocolate

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Chili in the summer? Why not! And the idea of using quinoa to make it a little heartier & higher in fiber is an added bonus. We used bell peppers in the chili for added color, flavor and vitamins. One surprising ingredient added was chocolate powder, a raw vegan cacao Superfood powder. Nutritionist Sophie has an amazing raw Superfood protein powder line called Philosophie, and one of the blends is called Cacao Magic. This blend has 8 organic ingredients in it and raw cacao powder & cacao nibs are the main ingredients. Adding this chocolate powder helped make the sauce a little richer as well as adding more nutrients to the chili.

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Ingredients:
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  • 2-3 Large Chicken Breasts
  • 1 Can 15oz Red Kidney Beans (washed and drained)
  • 1 Can (15oz) Cannellini Beans (washed and drained)
  • 2 Cups Cooked Quinoa, red or white
  • 1 Can (8oz) Organic Tomato Sauce
  • 1 Onion (chopped)
  • 4-5 Garlic Cloves (minced)
  • 1 Cup Red and Orange Peppers (chopped)
  • 2 Tbsp Honey
  • 2 Tbsp Olive Oil
  • 1 Lemon (juiced)
  • Lemon Pepper
  • 2 Tbsp Philosophie Cacao Magic

Directions:
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  1. Cook quinoa by following instructions on package. Use low sodium chicken broth at a ratio of 2 cups of broth to one cup of quinoa. It typically takes about 12 minutes to cook through.
  2. Broil your chicken in the oven, adding lemon pepper or your favorite spice.
  3. Once the chicken is cooked, shred it with a fork and set aside.
  4. In a big pan, add olive oil over medium heat and cook the onions, garlic and peppers for about 2 minutes.
  5. Next add the lemon and honey, mix and lower heat.
  6. Then add the beans, quinoa, chicken and tomato sauce. Add more lemon pepper or sea salt if you wish. Mix well.
  7. Lastly, add the cacao magic powder and a couple dashes of cayenne and stir it all together.
  8. Transfer the mixture to a bake proof dish and bake for about 30 minutes until all of the water dries and everything looks crispy. While it is cooking in the oven, mix/toss mixture a couple of times.
  9. Optional: Feel free to add sliced avocado or a cheese of your choice if you wish.

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

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SPAGHETTI SQUASH BASIL PESTO LASAGNA

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These days people are trying so hard to stay away from gluten and starch based carbs. People have become so creative in coming up with recipes for pastas made from quinoa, carrots and zucchini.  Spaghetti squash is a great options at 40 calories a cup, plus added fiber, vitamins and minerals. Be sure to strain your cooked squash noodles as best as you can, otherwise the dish will come out a little watery.

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Ingredients:
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  • 1 spaghetti squash, halved and cooked
  • 1 cup tomato sauce
  • 1/2 cup walnut basil pesto (recipe below)
  • 1 lb. whole milk sliced mozzarella, sliced into 1/4″ rounds
  • 2 tbsp. extra virgin olive oil
  • sea salt and pepper to taste
Basil Walnut Pesto (optional):
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  • 2 cups of fresh organic basil
  • 1/4 cup raw walnuts
  • 1/2 cup extra virgin olive oil
  • 3 cloves of garlic
  • 1/4 tsp of sea salt
  • Blend all the ingredients together in a food processor or high powered blender and set off to the side.

Directions:
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  1. Cut uncooked spaghetti squash in half, place halves face down in a baking pan filled with 1/2 inch of water and cook on 400F for 45 minutes.
  2. While the squash is cooking, if you want to make your own tomato sauce use homemade tomato sauce recipe or use marinara sauce in a jar.
  3. This recipe adds sautéed ground turkey into tomato sauce, this is an option if you want to add more protein to your meal.
  4. Prepare your batch of basil walnut pesto.
  5. Slice mozzarella into 1/4″ pieces.
  6. When the squash is done, take it out of the oven and leave the oven on at 400 F.
  7. Let the squash cool for 5 minutes.
  8. Scrape out all the squash and place it in a strainer, gently pressing it to release some of the liquid.
  9. In a casserole dish, lay the squash at the bottom.
  10. Add the tomato sauce.
  11. Add the basil pesto. Spread evenly throughout the dish.
  12. Top with sliced mozzarella. Use enough slices to cover the entire dish.
  13. Place dish in the center of the oven. Cook for 20-25 minutes or until the sauce is bubbling and the cheese is golden brown.
  14. Sprinkle with sea salt and black pepper.
  15. Let it sit for 5 minutes before serving.

Superfood Chocolate Oatmeal Cookies
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Healthy Superfood Chocolate Oatmeal Cookies

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Enjoy these delicious chocolate oatmeal cookies without the guilt and feel amazing knowing you are putting Superfoods into your body! This recipe was adapted from a regular cookie recipe, but was revamped with much healthier substitutes like coconut oil (a healthy fat) instead of butter. These cookies are vegan, gluten-free, dairy-free, low in sugar and high in antioxidants.

Gather: 

  • 1/2 cup coconut oil
  • 1/3 cup Philosophie Cacao Magic
  • 3/4 cup sugar, agave or honey (or a few drops of stevia)
  • ½ cup almond milk
  • 2 cups uncooked gluten-free oatmeal
  • ½ cup almond butter
  • 1 tsp. vanilla
  • ½ tsp. salt
  • optional: pumpkin
  • optional: 1 tbsp Philosophie Green Dream

Directions:

  1. Melt the coconut oil in a heavy saucepan.  Remove from heat.
  2. Stir in the sugar and cocoa.  Add the almond milk.  Bring to a boil.  Let boil for 2 minutes.
  3. Remove from heat and blend in the remaining ingredients.  (You may need to add extra oats if consistency is too thin).
  4. Drop by spoonfuls on wax paper.  Cookies will harden as they cool.

TIP: As an extra nutritional boost, Green Dream could be added as well. Enjoy!

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

Vision Fitness & Wellness Recipes | Berry Bliss Granola Bar Recipe
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Berry Bliss Superfood Granola Bars

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Try these truly amazing homemade granola bars with Philosophie Superfood Berry Bliss added. They taste like you’re eating candy, but very healthy candy :). They are an easy to carry a snack and Superfood boost all in one!

Berry Bliss includes amazing, highly nutritious ingredients (camu-camu – the highest antioxidant fruit in the world, acai, goji, pomegranate, mangosteen and sprouted brown rice protein). It’s a snack that will give you the long lasting energy and vitality to continue through your day!

Gather:

  • 1 cup packed dates, pitted (deglet nour or medjool)
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 cup roasted unsalted almonds, loosely chopped
  • 1/2 cup walnuts, loosely chopped
  • 1 1/2 cups rolled oats (gluten free for GF eaters)
  • 1/2 t salt
  • 1-2 T Berry Bliss Superfood powder
  • 1/2 cup dried cranberries
  • optional additions: chocolate chips, other dried fruit, banana chips, vanilla, etc.

Directions:

  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw.
  3. Place oats, almonds, walnuts, dates, cranberries, salt and Berry Bliss in a bowl & set aside.
  4. Warm maple syrup and coconut oil in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days.

Enjoy!

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.


Vision Fitness and Wellness - Cacao Magic & Green Dream Protein Brownies
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Cacao Magic & Green Dream Protein Brownies

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Cacao Magic & Green Dream Protein Brownies superfood rich treats are grain-free, Paleo and gluten-free! Not only will these treats satisfy your sweet tooth, they also provide your body with beautiful ingredients and nutrients. You will definitely want to make a few batches of these because they won’t last long! They are also a great superfood energy/protein bar substitute for store bought brands.

In a medium pot, melt: 
  • 4 oz coconut oil

In a small bowl combine:

  • 1/2 lb. (8 ounces) chocolate, semi sweet or bittersweet
  • 1 C coconut sugar

Set aside:

  • 3 eggs

In a separate bowl combine: 

Directions:
  1. Prepare a 8×8″ square pan by lining it with parchment paper. To make a 13×9″ batch, simply double or triple this recipe depending on how thick you want your brownies and increase the baking time to 40 minutes.In a medium saucepan, melt your coconut oil.
  2. Remove from heat, add in the sugar and chocolate while stirring until smooth.
  3. Whisk in the eggs until well incorporated.
  4. In a separate bowl, whisk together the flour, salt and cacao powder.
  5. Using a wooden spoon, stir the dry ingredients in the chocolate mixture until just combined.
  6. Pour your batter into your pan lined with parchment paper and bake at 350˚ for 25 minutes.
  7. Remove from the oven and cool to room temperature.
  8. Optional: add a layer of cacao magic sauce or top with goji berries or walnuts.
Enjoy!

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

Green Dream Muffins | Vision Fitness and Wellness
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Green Dream Muffins

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These muffins are probably the healthiest, nutrient dense muffins you can possibly make. Amazingly, they still taste incredible so you aren’t sacrificing flavor or taste while making them healthy. They not only include over a cup of fresh spinach, but the Philosophie Green Dream superfood mix which includes chia seeds, spirulina, chlorella, hemp protein, maca and mesquite. You can rest easy knowing your family is getting amazing nutrients while enjoying these yummy gluten-free, superfood muffins.

Dry Ingredients:

  • 1/2 cup tapioca flour
  • 1/2 cup oat flour
  • 1 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pink sea salt (or any salt)
  • 1/2 tsp baking soda
  • 1 T Green Dream superfood blend

Wet Ingredients:

  • 1/4 cup vanilla coconut milk-based yogurt (or use plain and add 1 tsp vanilla and a little extra sugar – maybe a tbsp or two) *If not vegan, substitute 1 egg for the yogurt
  • 1/3 cup sugar (I used honey but that isn’t vegan- up to you!)
  • 1 single serving applesauce (or 1/2 cup)
  • 1 cup packed, triple washed baby spinach, chopped by blender or food processor into small bits
  • 3 tbsp coconut oil
  • 1/2 – 1 tsp lemon zest (depending on how lemony you want it)
  • have about 1/4 C almond milk (or any dairy-free milk) ready just in case your batter is thick/dry. Add spoonfuls of the milk until it’s a smooth, easy to mix consistency.

Optional ingredient: 1/4 cup chopped walnuts/pecans, plus extra for topping

Directions:

  1. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or coconut oil.
  2. Add dry ingredients into a medium bowl and whisk together.
  3. Whisk to beat yogurt and sugar together until light (I did this by hand for just a couple minutes).
  4. Process or blend the spinach until fine.
  5. Whisk in the rest of the wet ingredients (I added all the wet ingredients into the blender so they were all blended well).
  6. Pour dry ingredient mixture into the wet ingredient mixture, add 1/4 cup walnuts/pecans if desired, and stir gently just to combine – do not over-mix.
  7. Pour muffin batter into muffin tin cups – about 3/4 full each. If using nuts, sprinkle them on top of each muffin.
  8. Bake for 14-17 minutes until centers set or a toothpick inserted in the center of a muffin comes out clean.
  9. Cool at least 10-15 minutes before serving.

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

Green Dream Waffles Recipe | Vision Fitness and Wellness
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Green Dream Waffles

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These delicious and nutritious waffles happen to be full of superfoods, gluten-free and paleo (grain-free)! They are perfect for a brunch with family (surprise mom for Mother’s Day!) and/or friends. They will never know that something so healthy could be so tasty!

Note: You could easily swap ANY of the superfood blends out for the Green Dream and it would be equally as yummy! You could also use this batter for pancakes.

Ingredients:

  • 4 eggs, separated
  • 2 T coconut oil, melted
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1 T green dream superfood powder
  • 1/8 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/3 cup almond milk or coconut milk
  • 1/4 cup coconut flour
  • 1/2 T Philosophie Honey (or coconut sugar, maple syrup, etc.)

Directions:

  1. In a bowl, use an electric mixer to beat egg whites until stiff peaks form.
  2. In a separate bowl, whisk together coconut flour, baking soda, salt, and cinnamon. In a medium bowl, mix melted coconut oil, vanilla, milk, egg yolks, and sweetener. Then stir coconut flour mix into the wet mixture.
  3. Plug in your waffle maker. Fold egg whites into mixture.
  4. Grease waffle maker with some coconut oil and pour in the batter (you can use as much batter as you would with any waffle recipe).

Topping Ideas:

  • Coconut Butter
  • Nut butter
  • Fresh fruit
  • Granola

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.