Immune Boosting Winter Citrus Smoothie
Servings:Â 2Â smoothies
Calories Per Serving:Â 356Â kcal
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Ingredients
1 cup frozen mango chunks |
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juice of 1 lemon |
1/2 teaspoon ground turmeric Â
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1/4 teaspoon ground cayenne pepper
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3/4 cup fresh squeezed orange juice
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2 teaspoons fresh grated ginger
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1 small raw red beet, chopped
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1 cup frozen raspberries
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1/2 cup pomegranate juice
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honey to taste (optional)
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1Â cara cara orange, blood orange, or grapefruit, peeled and segmented
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1. In a blender, combine the mango, lemon juice, turmeric, cayenne, ginger, and orange juice. Blend until completely smooth, adding more honey if needed to sweeten. Pour into a tall glass
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2. Rinse the blender out. Combine the beets, raspberries, orange, and pomegranate juice. Blend until smooth and creamy, adding more pomegranate juice if needed to reach your desired consistency. Pour over the mango mixture and stir gently to swirl. Top with seeds, if desired. Enjoy!Â
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Servings:Â 6
Calories Per Serving:Â 683Â kcal
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Ingredients
 3 tablespoons extra virgin olive oil |
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2 tablespoons Dijon mustard
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4 cloves garlic, chopped
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2 small shallots, chopped
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2 tablespoons chopped fresh rosemary
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1 teaspoon smoked paprika
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kosher salt and black pepper |
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2 pounds boneless chicken breastsÂ
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3 tablespoons salted butter
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1Â lemon, sliced
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1 1/2 cups orzo pasta
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3 cups low sodium chicken broth
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2 cups chopped kale
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chopped fresh dill, for serving |
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FETA SAUCE
 4-6 ounces feta cheese |
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1/4 cup plain Greek yogurt
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1 clove garlic, grated
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juice from 1 lemon |
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1/4 teaspoon smoked paprika
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crushed red pepper flakes |
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Instructions
1. Preheat oven to 400° F.
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2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.Â
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3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.Â
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4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.Â
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5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.Â
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6. Serve the chicken and orzo topped with the feta sauce and dill.Â
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Chocolate Peanut Butter Oatmeal Bars
Servings:Â 24Â bars
Calories Per Serving:Â 322Â kcal
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Ingredients
OATMEAL COOKIES
 2 1/2 cups old fashioned oats |
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2 cups almond flour
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2 teaspoons baking soda
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1 teaspoon kosher salt
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3/4 cup melted coconut oil
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1/2 cup pure maple syrup
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2Â large eggs
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2 teaspoons vanilla extract
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PEANUT BUTTER MIX
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PEANUT BUTTER MIX
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 1 cup, plus 1/3 cup creamy peanut butter (just peanuts and salt) |
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1/4 cup pure maple syrup
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1/4 cup melted coconut oil
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12 ounces dark chocolate, chopped
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sea salt |
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Instructions
1. Preheat the oven to 350° F. Line a 9Ă—13 inch baking dish with parchment paper.Â
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2. To make the cookies: In a mixing bowl, beat together the oats, almond flour, baking soda, salt, coconut oil, maple syrup, eggs, and vanilla. Press the dough into the prepared baking dish. Bake 25-30 minutes, until lightly golden.
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3. To make the peanut butter mix: In a medium pot, mix 1 cup peanut butter, the maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the oatmeal cookies. Freeze 30 minutes, until firm.
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4. Melt together the chocolate and 1/3 cup peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the peanut butter mix. Return to the fridge to set, about 10 minutes, then slice. The chocolate will not be totally set, but slicing is easier this way. Keep in the fridge.
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