Thrive and Shine Smoothie

This smoothie is energizing, hydrating, and packed with whole-body support—perfect for a reset or just a great start to put some THRIVE into your day.

Ingredients:

1 cup frozen mango chunks
1/2 cup fresh or frozen strawberries
1/2 frozen banana
1 tablespoon chia seeds
1 tablespoon almond/ peanut  butter
1 Small handful spinach or baby kale
1/2 cup unsweetened almond milk (or coconut water)
1/2 cup water
Juice of 1/2 a lime
Optional: 1/2 teaspoon maca powder or a scoop of your favorite clean protein powder

Instructions:

Blend all ingredients until smooth.
Taste and add more lime or water as needed.
Pour, sip, and let your body start to thrive and shine!

Pro Tip: Add a few fresh mint leaves or a slice of ginger for an extra zing.

Citrus-Herb Marinated Grilled Shrimp

This is one of my favorite go-to recipes. It is light and zesty, rich in protein and low in calories, making it an ideal choice for a healthy meal. The citrus marinade not only enhances the flavor but also adds a dose of vitamin C, perfect for a main meal or anytime.

Ingredients:

1 pound shrimp (peeled and deveined)
2 tablespoons olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons fresh herbs (chopped, such as cilantro, parsley, or basil)
1 tablespoon honey
1 teaspoon cumin
1 teaspoon paprika
Salt to taste
Pepper to taste

Instructions:

In a bowl, whisk together olive oil, orange juice, lime juice, lime zest, chopped fresh herbs, honey, cumin, salt, and pepper to make the marinade.

Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 15-30 minutes.

Preheat the grill ( or skillet) to medium heat, then cook the shrimp for 2-3 minutes per side, or until they are pink and opaque ( you can also put your marinated shrimps on skewers or use a BBQ basket )

Serve with your favorite sides. Great for tacos, salads, appetizers etc.

Grilled Peach, Tomato & Basil Salad

This is the kind of summer recipe you just toss it together and let the flavors do their thing. The sweet grilled (or raw) peaches, juicy tomatoes, spicy arugula or your favorite greens, fragrant basil, and the optional burrata are a match made in August heaven.

Ingredients:

3-4 cups of arugula, organic mixed baby greens or romaine ( or a combo)

2 firm peaches, quartered

1 cup cherry tomatoes, halved

1/2 medium thinly sliced red onion, or pickled red onions

8 oz of burrata ( feta/ goat/ dairy free) cheese

extra virgin olive oil

Instructions for Salad

Drizzle sliced peaches with extra virgin olive oil and toss to combine.

Grill for about 2-3 minutes per side or until grill marks appear.

Assemble the salad. On a large platter layer arugula ( greens), grilled peaches, tomatoes, onion and torn up burrata cheese ( or feta/ goat, or daily free option).

Drizzle with Basil Mint Vinaigrette right before serving. Fresh figs are fabulous too on this as well.

Basil Mint Vinaigrette

1/2 cup extra virgin olive oil

1/2 cup fresh basil chopped

1/2 cup fresh mint

1 garlic clove

juice and zest of one lemon

1-2 tablespoons of honey

1 teaspoon of dijon

1/4 teaspoon of salt/ to taste

Instructions Dressing:

Prepare the lemon and zest ( set aside)

Chop herbs and garlic: Add in the basil, mint, garlic, salt and pepper to your food processor or small blender. Pulse to chops the garlic and herbs finely.

Add in lemon juice and honey, pulse again to combine. SLOWLY pour your olive oil in ( through the feeding tube) while blending until smooth.

Pour dressing into a glass jar and stir in lemon zest. Close with a well fitted lid and chill.