Monthly Archives: December 2013

Christine’s Clean Shake

Christine's Clean Shake
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  1. 2 Scoops of SP Complete Dairy Free
  2. 1 Scoop Whole Food Fiber
  3. 1-2 Scoops Whey Pro
  4. 1 Teaspoon of chia or flax seeds (ground)
  5. 1 Cup or bunch of kale, spinach or chard
  6. Couple of fresh mint leaves
  7. Juice from half a lemon (or less)
  8. 1 Cup unsweetened vanilla or plain almond milk
  9. Handful of ice
  1. Blend together and enjoy!
Risa Groux Nutrition

Amy’s Apple Crisp Shake

Amy’s Apple Crisp Shake
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  1. 8-12 oz almond milk depending on how thick you like it
  2. 2 scoops SP Complete
  3. 1 scoop Whole Food Fiber
  4. 1 big handful of spinach and/or kale
  5. 1/4 tsp nutmeg, ginger and clove and/or 1 tsp pumpkin pie spice
  6. 1 tsp vanilla
  7. 1 apple, the sweeter ones taste better - Honey crisp is best. The texture is better without the skin but then you lose a lot of nutrients so use the skin.
  8. Handful of ice
  9. Stevia is optional
  1. Blend it all together and enjoy! :)
Risa Groux Nutrition

Quinoa with Lentils and Veggies

Quinoa with Lentils and Veggies
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  1. 2 cups of dry quinoa
  2. 1 1/2 cups of dry lentils
  3. 1 tablespoon of coconut oil
  4. 2-3 cloves of garlic
  5. 1 chopped yellow onion
  6. 2 cups of sliced mushrooms (any kind)
  7. 1 bunch of asparagus cut into 1 1/2 inch pieces
  8. 1 zucchini, diced into cubes
  9. Salt and pepper to taste
  1. Cook the quinoa in vegetable or chicken broth until done
  2. Rinse the lentils then place in boiling water until the lentils are soft but not mushy (about 10-15 minutes)
  3. In a pan with coconut oil, sauté the garlic, onion and mushrooms then add the asparagus and zucchini.
  4. When the veggies are done, place in a serving bowl with the quinoa and veggies. Drain the lentils and add them too. Add salt and pepper to taste and serve.
Risa Groux Nutrition

Leah’s Poached Chicken with Ginger Oil

Leah's Poached Chicken with Ginger Oil
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Ingredients for Poached Chicken
  1. Skinless boneless chicken breasts
  2. Chicken broth
  3. 5 whole peppercorns
  4. 2 whole garlic cloves
  5. 1 bay leaf
  6. 1 slice of lemon
  7. 1 slice onion
  8. 1 teaspoon salt
Ingredients for Ginger Oil
  1. 6 inch piece of ginger, peeled and grated
  2. 2-3 garlic cloves, grated
  3. 2 scallions, finely chopped
  4. 1/4 cup grapeseed oil
Directions for Chicken
  1. Layer bottom of pot with chicken breasts
  2. Add enough chicken broth to submerge chicken breasts in about 1/2 inch of liquid
  3. Add in garlic cloves, peppercorns, bay leaf, salt, onion, and lemon slices
  4. Cover pot, bring pot to a boil, then partially uncover and reduce heat to a simmer for about 10 minutes
  5. Turn off heat, and let chicken remain in liquid for another 10-15 minutes to cook further
  6. Cut chicken into 1 inch crosswise slices
Directions for Ginger Oil
  1. Mix together grated ginger, grated garlic, scallions, salt, and grapeseed oil. Mixture can be warmed slightly to release flavors, but do not cook.
Risa Groux Nutrition