Mango Salsa

A Refreshing Mango Salsa for Summertime
Used with Permission from Reboot with Joe http://www.rebootwithjoe.com/mango-tomato-salsa-summer-recipe/
 

Ingredients:

• 1 mango, chopped into small cubes or pieces
• 1 tomato, chopped into small cubes or pieces
• 1/4 red onion, chopped into small cubes or pieces (optional)
• Juice of 1/2 lime (or lemon, or a combination of both)
• 1 Tsp. fresh or dried parsley
• Sea salt and pepper,  to taste 

Directions:

1. Wash produce well.
2. Prepare all mango, tomato and onion by peeling and chopping into cubes.
3. Combine all ingredients in a  bowl, squeeze lemon/lime juice, add parsley and a sprinkle of sea salt.
4. Toss until well combined.
5. Serve and enjoy!

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 3 - 4

• Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

Isabel Smith, MS, RD, CDN

Isabel has had a lifelong passion for nutrition, wellness and helping others achieve optimal health. She is a Registered Dietitian and has her masters in Nutrition Communications. Isabel is a Guided Reboot Coach and Nutritionist for Reboot with Joe, and has helped hundreds of Rebooters juice to better health. She also has extensive experience as a Clinical Nutritionist, specifically in the area of oncology. Additionally, Isabel has her own practice and website, Isabel Smith Nutrition (www.isabelsmithnutrition.com) with special interests and training in weight loss, juicing, allergy/food sensitivities, gastrointestinal health and oncology, but has extensive training in various areas of nutrition. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers.

More posts from Isabel Smith, MS, RD, CDN

Creamy Guacamole

This recipe is from Kayla and Sutton

4 avocados
1/2 cup Garden Fresh salsa
1/2 tsp. cumin
salt, pepper
1/2 tsp. garlic powder
1/2 lime, juice  (substitution: 1-2 drops of lime essential oil)
fresh cilantro
1/4 cup sour cream or Greek yogurt

Mix in food processor.

 

 

We, Kayla & Sutton, will be moving to Rwanda for two years in August 2015 where Sutton will be managing a trade school and teaching carpentry to equip local survivors of the genocide. Kayla will be managing The Peace Guest House which currently hosts government meetings and mission teams. There are several other mission opportunities at the Nkombo Island Project. Our heart is to be a part of the reconciliation and rebuilding of Rwanda by living on mission in the town of Cyangugu. Our hope is to live out the Gospel in the way we manage, teach, build, and relate, and be changed by it ourselves. Our desire is to use the gifts God has equipped us with to love in a way that brings Him glory. Our goal is knowing Christ, always.   You can visit us at http://aswewelcome.weebly.com/

Paleo Blueberry Scones

by Jamie Webber.  Used with Permission by Reboot with Joe http://www.rebootwithjoe.com/paleo-blueberry-scone-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+jointhereboot%2FuoBr+%28Reboot+With+Joe%29



When you’re hosting a brunch there’s no better way to treat your guests to a lovely weekend meal than by serving warm scones right out of the oven…gluten-free, low-sugar, high-fiber, protein-packed paleo ones. These are exactly what I served last weekend when I had people over for brunch and they were a huge hit.  They are so easy to make and quite frankly I think they taste better than any store-bought scones that are made with regular flour and tons of butter and sugar. Enjoy making these this weekend! You can serve them with grass-fed butter, this goji berry jam or alone because truthfully they don’t need a thing. They are perfect as they are.

Ingredients:
1 cup (140 g) almond flour
1/2 cup (70 g) coconut flour
1 tsp baking powder
1/2 tsp. salt
2 organic, free-range eggs
1/3 cup (80 ml) almond milk
1 – 2 Tbsp. maple syrup
1 – 2 Tbsp. coconut oil, melted
1 tsp. vanilla extract
1 cup (150 g) fresh blueberries

Directions:
1.Preheat the oven to 350 F (177 C). In a large bowl combine the dry ingredients including almond flour, coconut flour, baking powder, and salt.

2.In a separate bowl, combine the eggs, maple syrup, almond milk, coconut oil, and vanilla, and whisk together until combined.
Combine the dry and wet mixtures into a large bowl and stir until a nice dough forms.

3.Fold in the blueberries.
Line a baking sheet with parchment paper.

4.Form the scone dough into a ball-like shape then press down to desired size.
You can slice the dough before baking to prevent crumbling into 8 slices.

5.Bake for 23 – 25 minutes until golden brown.

Substitutions:
 Almond flour — coconut flour, ground cashews
 Coconut flour — almond flour
 Maple syrup — honey
 Blueberries — strawberries, raspberries, blackberries

 Prep time: 15 minutes
 Cook time: 25 minutes
 Total time: 40 minutes
 Servings: 8

Fresh and Fancy Fruit Birthday Cake

Recipe by Lois Breneman Birthdays don't always need to be celebrated with a sugary cake and frosting.  
Here's a version of a fresh fruit cake - all good for you!  

Ingredients:
watermelon
blueberries
fresh pineapple (although canned pineapple chunks in its own juice would do in a pinch)
kiwi
strawberries
tangerine sections (mandarin orange sections from a can would also work)

Your fresh fruit cake doesn't need to be exactly like mine. Use what you can find in season and go for lots of color!

Avocado Chocolate Pudding

Recipe by Lois Breneman
Only 4 or 5 ingredients

Yields 3 servings of light, fluffy and creamy deliciousness!
Suitable for breakfast, dessert or a snack!

Put all these ingredients into a Nutra Bullet or blender (milk first and blend until mixed thoroughly):

                                     

                                                


1 1/2 cups SO Delicious coconut milk
2 avocados (minus the peel and seed)
2 heaping Tbsp. Healthworks Organic Cacao Powder
Stevia to taste
5 drops wild orange doTERRA essential oil, optional

This can be made just before serving or put in a serving dish or individual dishes, and refrigerated.  When ready to serve, top with a strawberry, slivers of almonds, or toasted unsweetened coconut, and enjoy!

Spinach Spring Smoothie

from Michelle Gill - Used by permission

1 frozen banana

1 Stonyfield Baby Whole Milk Organic Vanilla Yogurt

2 hands full of organic fresh spinach

1 Tbsp. unrefined organic coconut oil

1 Tbsp. ground flaxseed

2 Tbsp. unsweetened almond butter

1/4 cup unsweetened almond milk
 

My Favorite Breakfast

by Lisa Farmer)

I take 2 containers of Stonyfield Organic plain whole milk yogurt and strain it to create my own organic Greek yogurt (and it tastes so much better than the others on the market), add stevia to taste, as well as vanilla extract, and mix it up in a large container for the week.  You can use any fruit, but I buy frozen fruit when it's not in season and spoon yogurt over it, sprinkle lots of cinnamon (this is very good for blood sugar regulation), and a handful of chopped walnuts (huge health benefits in these if you google).  This breakfast has lots of protein, fiber, healthy carbs plus all the benefits of cinnamon and walnuts.

And don't throw out the whey - you can use it in smoothies or baking, as well as using it on your dog's food as it's very good for their digestion!

Roasted Rosemary Red Potatoes

by Michelle Gill - Used by permission

4 nice size red potatoes, cut in an inch thick pieces with skins

In small bowl mix:
2 Tbsp. olive oil
1-2 drops doTERRA Rosemary essential oil (1 is enough for me)
1 Tbsp. balsamic vinegar
Himalayan salt and black pepper to taste
2 tsp minced garlic

Pour mix on potatoes on nonstick baking pan and mix up with your hand.

Bake for 25 minutes at 400.

Juice for Energy

by Michelle Gill

This is my recipe for my afternoon pick me up.  I can definitely tell the difference in my energy level when I juice and when I don't.  I use an auger type juicer because I juice greens.  6-8 ounces a day is enough for me.

This recipe makes two servings.  I keep one in a Mason jar in the fridge for the next day.  It not only has energizing properties but also anti-inflammatory properties.

6 leaves of kale
1 cucumber
2 carrots
1 beet
hand full of cilantro
1 inch of ginger root

Black Bean Soup

by Michelle Gill  http://www.michellegill.us/healthy-living

2 Tbsp. olive oil
1 level Tbsp. minced garlic
2 heaping Tbsp. white onion, diced
1 Tbsp. cumin
2 (15 oz) cans reduced sodium black beans and their liquid
2 cups vegetable stock
1 bay leaf
1 Tbsp. lemon juice or 1 drop of doTERRA lemon essential oil
1 Tbsp. chopped fresh cilantro

Add first three ingredients to pan and saute'.  Add cumin, then beans, stock, and bay leaf.  Bring to a boil and simmer for 15 minutes.  Add lemon juice.  If you are using essential oil, remember to drop 1 drop only your spoon not directly in the soup.  This guarantees 1 drop only.  Should you accidentally drop 2, that would be too much.  Next add cilantro.  Simmer one more minute and your black bean soup is ready to serve. 

Note from Lois:
For more easily digested beans you may want to start with dried beans, and soak them in this way.  It makes a big difference!
http://heartfilledhomerecipes.blogspot.com/2012/03/cooking-dried-beans-for-easy-digestion.html

Cinnamon Crumb Banana Muffins (Gluten-free)

from Michelle Gill - www.rebornjoy.com

Ingredients:
2 cups almond flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3 bananas
2 Tbsp. raw honey
2 eggs, beaten
5 Tbsp. butter, melted

Crumbs:
3 Tbsp. almond flour
1/2 tsp. ground cinnamon
2 Tbsp. melted butter
1/4 cup of walnut pieces

Instructions:
Preheat the oven at 350 degree.
Mix dry then add wet ingredients.
Spoon into a dozen muffin pan (spray or use muffin cups).
Add crumb mix on top of each.
Bake for 18 minutes or until tops turn golden brown.

Makes 12 muffins.