8.Jan.2015

RECIPE TIME!

PUMPKIN SEED PESTO OVER SPAGHETTI SQUASH WITH SHRIMP

For the pesto:

2 Cups Raw Pumpkin Seeds

5 Tablespoons Olive Oil (extra virgin is best)

2 Cloves Garlic

2 Tsp. Celtic Sea Salt

2 Tsp. Fresh Squeezed Lemon Juice

¼ Tsp. Braggs Raw Apple Cider Vinegar

1 Tbs. Coconut Milk (any raw nut milk works great)

¾ Cup Fresh Organic Basil

½ Cup Fresh Organic Cilantro

Place all pesto ingredients into your food processor and process until semi smooth.

For the noodles:

1 Spaghetti Squash

Slice the squash in half, and place both halves face down on a parchment paper lined cookie sheet. Bake at 350 degrees for about 30-40 minutes. The squash must be soft to touch for the best noodle like consistency.

For the Meat:

1 Cup fresh Shrimp

Slightly sauté the shrimp until it is cooked. Once all ingredients are done, place your “noodles”, pesto and shrimp together and enjoy some delicious pasta!

PINEAPPLE ICE CREAM

1 Cup Freshly Frozen Pineapple

1-2 Organic Dates (remove seed)

½ Small Very Ripe Frozen Banana

¾ Cup Coconut Milk (any raw nut milk works)

1 Tsp. Local Raw honey

Place all ingredients in your blender and blend until smooth and creamy!

SALAD DRESSING FOR ALL OCCASIONS

½ Cup Raw Almond Butter

½ Cup Coconut Oil

1 Shallot

1 Clove Fresh Garlic

2 Tsp. Fresh Squeezed Lemon Juice

1 Tsp. Braggs Amino Acids

1 Tsp. Parsley

First, finely dice the shallot, parsley and garlic. Then mix all other ingredients with a hand held mixer (hand mixing works too). Place in the refrigerator for at least 4 hours to allow all the flavors to blend and enjoy some fantastic Asian style dressing!

ENJOY!
Nicole Wiggin
Beyond Weight-4-Life

 

**SCHEDULE REMINDER**

We will be closed this coming Saturday (10th & 11th) for the OPEX Athlete Camp.

There's still time to register for the camp! If you're interested in learning more about yourself as an athlete and exposing more of your potential, this is the place to be!!!

Registration info here

 

Check out the video below for tips and tricks for the HSPU: