Pea Protein: The Hottest New Muscle Builder

Did you know - Arbonne shakes give you 20g of Vegan, Gluten free, Pea Protein ?
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Pea Protein: The Hottest New Muscle Builder

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Lime Shrimp and Avocado Salad

 

Lime Shrimp and Avocado Salad

Ingredients
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste

Directions
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Slow Cooker Whole Chicken Recipe with Lemon

Slow Cooker Whole Chicken Recipe with Lemon

ground cumin
paprika
turmeric

cayenne pepper
1 whole lemon
One whole chicken
1 chopped onion
5 cloves garlic, chopped
½ cup chopped cilantro
1 pound carrots, chopped
2 red bell peppers, chopped
1 can fire roasted crushed tomatoes

In a small bowl, mix together all the spices and juice from lemon (reserving the lemon rind).
Apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.
Place the remaining onions, garlic and cilantro, carrots, peppers and tomatoes in the bottom of slow cooker. Place the chicken on top of the vegetables. Cover and cook on low for about 6 hours or on high for approximately 3 1/2 to 4 hours, or until the meat pulls easily away from the bones.

Serve warm on a bed of fresh spinach or with a side salad.

Grilled Flank Steak

 

Grilled Flank Steak

1 Tsp. black peppercorns

1 Tsp. cumin seeds

3 cloves garlic

¼ cup (60 mL) olive oil

2 Tbsp. lime juice

1 Tbsp. apple cider vinegar

1 Tbsp. fresh rosemary

1-2 pounds (500-900 g) flank steak

Grind peppercorns and cumin seeds (in mortar and pestle, coffee grinder, or Magic Bullet).  Combine remaining ingredients (up to steak) in blender (or place in Magic Bullet after grinding).  Blend well and pour over flank steak in ziplock bag.  Allow to marinate for at least 3 hours (preferably overnight).  Preheat grill to medium-high heat.  Oil the grill grate to prevent sticking.  Grill meat for about 5 minutes per side, or you achieve desired doneness.

Fish Lettuce Wraps

 

Fish Lettuce Wraps

1 Tbsp. olive oil

1 Tsp. ancho chili powder

~Juice of 1 lime

1 Tsp. cumin

1 jalapeno pepper, minced (optional)

1-2 pounds (450-900 g) wild-caught fish of your choice-mahi mahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch (10 cm) pieces.

1 Tbsp. avocado or coconut oil

1 head Butter, Bibb, Iceberg or Romaine lettuce, rinsed with leaves kept whole.  Or no wraps and toss over a bed of dark green salad greens. 

Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeno in a large bowl.  Toss the fish into the marinade, and let sit for 15 minutes.  Preheat a large skillet over medium high heat, and add avocado or coconut oil.  Add the fish, cooking for about 5 minutes on each side or until fish is flaky.  Break the fish into smaller, bite-sized pieces, and serve with cilantro, tomatoes, and cabbage.