Low Carb Smoothie

Low Carb Smoothie

This is a great low-carb smoothie. Use this as a go-to recipe for the EDGE meal plans for breakfast-on-the-go. Coconut milk contains a beneficial fat called lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. Chia seeds (soaked in 3 tablespoons of water for 10 minutes), contain essential fatty acids, plus vitamins A, B, E and D and minerals including iron, magnesium, niacin and thiamine. The nut butter adds some healthy fat, plus needed creaminess and texture.  (I recommend that you avoid peanut butter.) The cacao nibs will actually improve muscle structure and enhance nerve function due to their nutritional content. Of course, we’ve all heard about the benefits of avocado and coconut oil and all their “healthy fats.”  They also give this smoothie a delicious, creamy texture.  Finally, top it off with some cinnamon, which is great for blood sugar, and you are ready to go!

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Low Carb Smoothie
Diet Level:5
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Prep Time 5 Minutes
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Prep Time 5 Minutes
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Diet Level:5
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Instructions
  1. Add contents into a high-powered blender, blending until well-combined.
  2. Top with cacao nibs and cinnamon.
Recipe Notes

 

BLT Turkey Lettuce Wraps

BLT Turkey Lettuce Wraps

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BLT Turkey Lettuce Wraps
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
EDGE FOODS Edge Lunch
Prep Time 10 Minutes
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
EDGE FOODS Edge Lunch
Prep Time 10 Minutes
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Ingredients
Diet Level:6
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Instructions
  1. Wash and dry lettuce leaves well. Lay out four large lettuce leaves and layer on 1 slice of turkey on each. Spread 1 tablespoon of hummus on each piece of turkey. Layer on a second slice of turkey, followed by the bacon, and a few slices of the avocado and tomato.
  2. Season each lettuce wrap lightly with salt and pepper if desired. Fold the bottom up, the sides in, and roll like a burrito. Slice each wrap in half, if desired.
Recipe Notes

You could swap the turkey out with shredded chicken or lean ham.
You might want to sprinkle the avocado with lemon juice to keep it from browning.

 

Sweet Potato Nachos

Sweet Potato Nachos

These sweet potato versions of nachos are convenient, bite-sized, and delicious, with a savory-sweet flavor!  Sweet potato rounds sliced thin and baked until they’re crispy on both sides make a finger-friendly delivery vehicle for creamy avocado and fresh salsa. Then add on the hot peppers and crunchy onions—they may not look exactly like the real deal, but the basic concept is there and the flavor is great!

You can use any kind of your favorite salsa as your topping. HEB has their Central Market brand that is organic and made with only natural ingredients. You could even top with some chicken to add some protein.

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Sweet Potato Nachos
Diet Level:3
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Prep Time 15 Minutes
Cook Time 45 Minutes
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Prep Time 15 Minutes
Cook Time 45 Minutes
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Diet Level:3
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Instructions
  1. Preheat your oven to 425 F.
  2. In a bowl, combine the sweet potato slices, olive oil, paprika, garlic powder, and season with salt and pepper to taste.
  3. Mix everything until well combined.
  4. Place the sweet potatoes on a baking sheet, and bake in the oven for 40 minutes, turning once.
  5. Remove from the oven (but don’t turn the oven off!) and top with the bell pepper, green onions, and jalapeños.
  6. Return the loaded potato slices to the oven and broil for 5 to 10 minutes.
  7. Serve with avocado, salsa, and fresh cilantro.
Plantain Bacon Fritters

Plantain Bacon Fritters

This is a great dish to serve with a poached or fried egg and avocado for breakfast. You can also serve it as a side dish with just about any meal!

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Plantain Bacon Fritters
Diet Level:6
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Diet Level:6
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Instructions
  1. First, cook bacon over medium-high heat until crisp, drain on paper towels and save ¼ cup of rendered bacon fat.
  2. Cut off the ends of your plantains and score the sides to remove the peel.
  3. In a large bowl, mash the plantains with a potato masher until smooth (a few lumps are fine).
  4. Crumble the cooked bacon and add to the mashed plantains.
  5. Add the salt and pepper and mix.
  6. Heat a large nonstick skillet over medium heat (no hotter) and add the ¼ cup bacon fat.
  7. Form the plantain mixture into 8 small patties and fry in the bacon fat over medium heat, adjusting the heat to avoid burning. Cook on each side until golden brown and crisp.
  8. Garnish with greens.
Cinnamon-Cacao Coconut Custard

Cinnamon-Cacao Coconut Custard

Recipes that satisfy chocolate cravings, without compromising your health are hard to find!  This recipe definitely fills that void!!

Raw cacao powder contains magnesium, calcium, thiamin, riboflavin, sulfur and nearly twenty times the antioxidants found in blueberries. This combination of powerful phytochemicals has been linked to improving heart function, lowering LDL cholesterol, and reducing cancer risk. Consumption of cacao has also been shown to positively affect emotional health by increasing serotonin and theobromine levels, positively impacting mood and promoting relaxation and contentment.

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Cinnamon-Cacao Coconut Custard
Diet Level:1
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Category Desserts, Snacks
Diet Level 1: Sugar Free
Prep Time 5 Minutes
Cook Time 5 Minutes
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Category Desserts, Snacks
Diet Level 1: Sugar Free
Prep Time 5 Minutes
Cook Time 5 Minutes
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Ingredients
Diet Level:1
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Instructions
  1. Pour ½ cup water into a small dish with gelatin. Let set until gelatin is spongy, approximately 5 minutes.
  2. In a high-speed blender, blend avocado, coconut cream, cacao, bananas, cinnamon, vanilla powder and sea salt until thoroughly combined.
  3. Warm gelatin on the stovetop or in the microwave for about 30 seconds, not allowing it to boil.
  4. Remove gelatin from heat and mix in cacao coconut mixture until thoroughly combined.
  5. Place in individual ramekins and chill in refrigerator, until set (at least 4 hours, or overnight).
  6. Serve chilled.
Recipe Notes

Optional: Garnish with fresh berries, unsweetened cacao nibs, and/or unsweetened shredded coconut.

See CHALLENGE APPROVED FOODS page for recommendation for Collagen Gelatin, Vanilla Powder, and Cacao Powder.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa

This recipe is simple and quick to prepare! You can make it for one, two or it is a guaranteed crowd (and family) pleaser, too. You can also bake or pan sear the salmon if you don’t have access to a grill. The avocado salsa is so yummy and healthy! Refreshing, filling, quick, easy, and healthy. Can’t beat that. You are going to want to place this recipe at the top of your go-to list!!

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Grilled Salmon with Avocado Salsa
Diet Level:5
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Prep Time 30 Minutes
Cook Time 15 Minutes
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Salmon
Salsa
Prep Time 30 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Salmon
Salsa
Diet Level:5
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Instructions
  1. Mix the spices for salmon together.
  2. Rub one side of the fillets with the oil and the seasoning.
  3. Refrigerate for at least 30 minutes.
  4. Pre-heat the grill.
  5. Combine the avocado salsa ingredients and mix well. Chill until ready to use.
  6. Grill the salmon to desired doneness.
  7. Top with the avocado salsa and serve.
Spinach Salad with Pomegranate and Avocado

Spinach Salad with Pomegranate and Avocado

The sunflower seeds and spinach in this unusual but delicious salad are top-notch sources of magnesium, which enables your body to create dopamine.

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Spinach Salad with Pomegranate and Avocado
Diet Level:6
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Prep Time 20 Minutes
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Prep Time 20 Minutes
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Diet Level:6
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Instructions
  1. Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
  2. In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
  3. Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.
Avocado Sweet Potato “Toast”

Avocado Sweet Potato “Toast”

I love this recipe for “toast.” Since we forego grains during Diet Level 5 of our 40-Day Challenge, this is the only “toast” we will be consuming!!! I also heard that you can place slices of sweet potato in your actual toaster and they come out fine that way, too.

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Avocado Sweet Potato "Toast"
Diet Level:5
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Diet Level:5
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Thinly slice sweet potatoes lengthwise and brush each side with olive oil.
  3. Place sweet potato slices on nonstick pan and roast on middle rack for 35-40 minutes, flipping halfway through.
  4. Remove sweet potato slices from oven and allow to cool 5-10 minutes.
  5. Halve avocado, remove pit, and mash with a fork.
  6. Add a dash of salt and pepper and a squeeze of lime to taste.
  7. Spread the avocado mash on the sweet potato with a fork .
  8. Add toppings of choice.
Avocado Egg Salad

Avocado Egg Salad

This is a quick and easy lunch or snack recipe with no mayo needed!

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Avocado Egg Salad
Diet Level:5
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Prep Time 10 Minutes
Cook Time 15 Minutes
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
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Ingredients
Diet Level:5
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Instructions
  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
  3. Peel and roughly chop the hard boiled eggs.
  4. Add the avocado to a mixing bowl with the lemon (or lime) juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on lettuce leaves or greens of choice.
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