Welcome to Week 1!
We understand if you aren’t used to eating the Pure 21way. Keeping meals delicious and interesting is a challenge by itself without having to worry about keeping them healthy. That’s why we’ve put together a list of bonus recipes to help keep things fresh and interesting for your palate. From entrees to smoothies to side dishes, there’s something here for everyone.
Cauliflower Rice – Yields 2-3 Servings
- 1 tbsp (15 ml) coconut oil
- 2 garlic cloves, minced
- 2-3 carrots, chopped
- 1 head of riced cauliflower
- 1 green onion, chopped
- 1 egg
- Optional – 1/2 pound (227 g) ground turkey
In a large skillet, heat coconut oil over medium heat and sauté garlic until browned. Add the carrots and a splash of water to prevent sticking. Cook for 8 minutes or until cooked through but still crisp. Then, add the green onion and egg, which will cook quickly. Add in the cauliflower rice, stir to combine, and heat through, about 4-6 minutes.
Lemon Mustard Herb Chicken – Yields 4 Servings
- 1/3 cup (79 ml) lemon juice
- 1/3 cup (79 ml) dijon mustard
- 1 tbsp (12 g) sage
- 1 tbsp (12 g) dried thyme
- 3 cloves garlic, crushed
- 4 boneless, skinless chicken breasts (4 oz. (113 g) each)
- Olive oil (or other healthy oil such as avocado or coconut) cooking spray
- 2 scallions
Mix together the lemon juice, mustard, sage, thyme, and garlic. Put the chicken breasts on a plate. Spread half of the mixture over both sides and let sit for 10 minutes. Coat a large skillet with cooking spray and cook chicken breasts for 5 minutes on each side on medium-high heat. Slowly add the other half of the lemon juice mixture while you cook to baste the chicken. Slice up the scallions, including the crisp part of the green, and garnish with scallions before serving.
Cinnamon Chai Latte Smoothie – Yields 1 Serving
- 1 scoop Whey Protein Isolate
- 1 cup (237 ml) cold cinnamon chai tea
- Pinch of Swerve sweetener
- Pinch of cinnamon
- 5 ice cubes (about 2/3 cup or 85 g)
Blend and enjoy!
Spicy Tempeh Scramble – Yields 1 Serving
- 2 tsp (10 ml) olive oil
- 3 oz. (85 g) tempeh, cubed
- 1/2 cup (64 g) red bell pepper, diced
- 1/2 cup (64 g) mushrooms
- 1 cup (128 g) spinach
- 2 tbsp water (30 ml)
- Pinch cayenne powder
- Pinch chili powder
- 1/4 cup (32 g) fresh cilantro
In a large pan, heat olive oil over medium-high heat. Add tempeh, red pepper, and mushrooms and cook for 3 to 4 minutes, or until tempeh cubes begin to turn golden. Add spinach and 2 tbsp (30 ml) water, stir, and cook for another 2 minutes. Add cayenne, chili powder, and cilantro. Combine.
Kale Chips – Yields 2 Servings
- 2 handfuls kale leaves
- Cooking spray
- Pinch sea salt
- 1 tsp (4 g) cayenne pepper
Preheat oven to 350°F (177°C). Arrange kale on a non-stick baking sheet. Very lightly, coat kale with cooking spray. Sprinkle the salt and cayenne on top of the kale. Bake for 10 minutes or until crispy.If you find that coming up with new ideas for meals is difficult and you’re getting bored eating the same meals, try one of these out (or meal prep a few for the week). We’ll have even more recipes for you to try next week. Stay tuned.