Body Makeover Challenge Recipes

Shannon’s Pizza Pie

Pizza shell:  Lather with either hummus or with an olive spread. If you can’t find one, you can make one by smashing up Greek olives and hummus

Add the following toppings for the initial bake:
  • Sun-dried tomatoes
  • Artichoke hearts
  • Kalamata olives
  • Chopped frozen spinach one box per pizza
Thaw right away on the counter in a bowl and be prepared to squeeze out any excess water, but it still needs to be left moist and that is key
Bake at 375 for about eight minutes or so and then add the following ingredients
  • Crushed garlic
  • Fresh heirloom tomatoes
  • Jalapeno
Put it back in the oven for another 3 to 4 minutes and serve!

Shannon’s Potato Leek Soup

  • 32-ounce container low sodium vegetable broth
  • 3-4 Yukon Gold Potatoes
  • 2 Leeks finely chopped
  • 1 orange or red pepper finely chopped
  • 1 yellow onion finely chopped
  • 1 Jalapeno all but 8 seeds removed
  • Garlic powder to taste
  • Rosemary and thyme to taste
  • Black pepper to taste

Cook for 30 minutes on the stove top

Take 2 cups reserve broth with some of the potato and 1/2 cup raw cashew pieces and blend in the high power blender (Must be a high power blender) for 2 minutes
 
Add the mixture back into the soup pot and stir.  Serve with a green garnish and truffle salt

Mac’s Stir-Fry

  • 4 oz Organic Chicken breast
  • 1 cup Chantrelle Mushrooms chopped
  • 1 cup Organic Zucchini chopped
  • 1 cup Organic Bell Peppers chopped

Saute all in large pan with 1 turn of Olive Oil until tender crisp.  Serves 1.

Shannon’s Salad Recipe

  • Power greens
  • Garbanzo beans
  • Kalamata olives
  • Heirloom tomatoes
  • Diced Avocado
  • Balsamic or citrus dressing no oil

Madeline’s Stir-Fry

Serves 10 people
  • Cut up 4 heads of broccoli into florets
  • I pound of cooked ground turkey
  • 1 pound of sliced mushrooms
  • 6 big carrots approximately 2 pounds sliced
  • 3 large chopped onions
  • 2 heads of bok choy- 1-inch slices
  • 4 sliced peppers

Heat the oil in wok or large deep skillet on medium-high heat. Add onions and carrots and stir-fry 2 minutes. Add remaining vegetable; stir-fry 5 to 7 minutes or until vegetables are tender-crisp. Add water as needed. Add desired seasoning such as salt, pepper, garlic powder, ginger or soy sauce.

Joy’s Mexican Bean Salad

Serves 8

  • 1 15 oz can black beans drained and rinsed well
  • 1 15 oz can dark kidney beans drained and rinsed well
  • 1 15 oz can garbanzo beans drained and rinsed well
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 10 oz package frozen corn kernels
  • 1 red onion chopped
  • 1/2 cup chopped celery
  • 1 cup grape tomatoes sliced
  • 1 avocado chopped
In large bowl combine above ingredients except for tomatoes and avocado.  Add these last.  You can add any vegetables you like and increase or decrease existing vegetables according to your personal preference.  This dish is great the second day as the flavors mingle.
Dressing:
  • 1/4 cup olive oil or grapeseed oil
  • 1/2 cup red wine vinegar
  • 2 TBS fresh lime juice
  • 1 TBS fresh lemon juice
  • 2 TBS or less white sugar
  • 1 TBS salt
  • 1 clove crushed garlic
  • 1/4 cup fresh chopped cilantro
  • 1/2 TBS ground cumin
  • 1/2 TBS fresh ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 tsp chili pepper
Whisk dressing ingredients and adjust to taste.  Pour over vegetables, mix well and chill thoroughly.  Serve cold.
By | 2017-05-27T23:19:01+00:00 December 5th, 2016|Diet, Nutrition|