New Year ~ New Recipes

Sweet Potato Toast w/Avocado

Ingredients for 2 meals

1 Avocado

1 tsp Lemon peel (zest) (optional)

1 pinch Sea salt

1 medium sweet potato


  1. Slice sweet potatoes lengthwise into 1/4 inch slices.
  2. Add to the toaster-oven (or regular oven) cook the sweet potato toast on 375-400 degrees for 15-20 minutes.
  3. Remove skin from avocado and slice.
  4. Add to toast and sprinkle with sea salt and some lemon zest (optional).

Additional Topping Options:

Toasted sesame seeds

Toasted sunflower seeds

Lime Juice

Hummus with or without the avocado

Detox Cabbage Salad

2 cup shredded Red cabbage

2 cup shredded Green cabbage

1 large  Carrots (shredded)

1/2 cup Parsley, fresh (about a handful, roughly chopped)

4 green onions (chopped)

1/2 Avocado


To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.

Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.

Note:  To add more protein, add 1/4 cup – 1/2 cup of quinoa, lentils or chickpeas

Lemon Ginger Dressing 

3/4 cup freshly squeezed lemon juice

1/2 cup extra-virgin olive oil

1 to 1 1/2-inch knob of fresh ginger , to taste

1 clove garlic

2 tablespoons raw honey

To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.

Hummus Crusted Chicken

4 Chicken breasts

1/2 tsp  Salt

1 dash   Black pepper

1 medium  Zucchini (chopped)

1 medium  Yellow squash (chopped)

1 medium  Yellow onion (chopped)

1 cup  Hummus (homemade or store bought)

1 tbsp   Extra virgin olive oil

2 medium   Lemon

1 tsp Paprika, smoked


Preheat oven to 450°F. Prepare one large baking dish or two smaller baking dishes with cooking spray.

Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.

If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.

**If using two pans, use one for the chicken and one for the vegetables.**

Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Coconut Peanut Butter Apple Pies

1 medium  Apple

1 tbsp   Chia seeds, ground

1 tsp      Coconut flakes, unsweetened

2 tbsp   Coconut oil

1 tbsp   Cranberries, dried

2 tbsp   Peanut butter, natural


Slice apple horizontally into 1/4″ (or larger) slices.

Spread coconut oil, then peanut butter on top of each slice. Sprinkle chia seeds, dried cranberries, and coconut flakes on top.

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