Monthly Archives: January 2014

Chocolate Shake

 

 

Chocolate Shake
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Ingredients
  1. 12 oz almond milk
  2. 2 Scoops SP Complete
  3. 1 Scoop Whole Food Fiber
  4. 2 Tbsp cocoa powder
  5. Big handful spinach
  6. 1 Tsp vanilla
  7. 1 Tsp flaxseeds
Instructions
  1. Blend together and enjoy!
  2. You can add a Tbsp or 2 of almond butter or a tsp of peppermint extract for variety
Risa Groux Nutrition http://risagrouxnutrition.com/

Roasted Beet Vinaigrette

Roasted Beet Vinaigrette
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Ingredients
  1. 1 small roasted beet, skin removed
  2. 1-2 cups olive oil
  3. 1/4 - 1/2 cup white champagne vinegar (can substitute with other vinegars)
  4. 1-2 tablespoons dijon mustard
  5. 1 large shallot
  6. 2-3 garlic cloves
  7. 1 teaspoon honey
  8. salt and pepper to taste
Instructions
  1. In a mini chopper or blender, mix together all ingredients and enjoy!
Risa Groux Nutrition http://risagrouxnutrition.com/

Shaved Brussel Sprouts

Shaved Brussel Sprouts
Serves 4
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Ingredients
  1. 20-30 brussel sprouts
  2. 3-4 garlic cloves, minced
  3. ¾ yellow onion, minced
  4. 2-3 cups of mushrooms (oyster, shitake, portabella or button), chopped
  5. 1 Tablespoon of coconut oil
  6. Salt and pepper
Instructions
  1. Cut the bottoms off the brussels sprouts slightly so that the few outside leaves come off but the sprout remains in tact.
  2. Slice the sprout in half from top to bottom but just to the end so the sprout remains in tact.
  3. Lay the sprout on its side and cut thin slices from top to bottom all the way to the end and discard the very end piece.
  4. Saute garlic, onions and mushrooms in coconut oil for about 2-5 minutes and add in brussel sprouts.
  5. Stir frequently until the sprouts get bright green and a little wilted
  6. And add salt and pepper to taste and serve.
Risa Groux Nutrition http://risagrouxnutrition.com/

Onion Rings (Gluten Free)

Onion Rings (Gluten Free)
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Ingredients
  1. 2 large onions, peel removed, sliced ½ inch thick
  2. Approximately 1 cup almond flour
  3. Approximately 1 cup of coconut flour
  4. 2 eggs
  5. ½ cup almond or coconut milk
  6. 2 teaspoons sea salt
  7. 1 teaspoons dried thyme
  8. 2 teaspoons paprika
  9. Up to 1 cup of coconut oil
Instructions
  1. Preheat oven to 400F. Slice the onions into rings. In a small bowl whisk together the almond milk and the eggs. Place the almond flour in one small (shallow) bowl and the coconut four in another.
  2. Add the salt, thyme, and paprika to the coconut flour bowl, stir to combine. Dust each piece of onion in the almond flour then dip into the egg mixture, and then into the coconut flour. Continue until all the onions are coated using more flour if needed.
  3. Place the onion rings on a lightly oiled baking sheet and cook for about 10 minutes, until lightly brown and crisp.
Risa Groux Nutrition http://risagrouxnutrition.com/