Eat Smart Recipes

It’s All About Eating Smarter…

Eating Smart should be healthy, fun and easy. But most of all, it should taste great. These Eat Smart recipes meet the challenge!

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Coconut Flour Pancakes

Coconut Flour Pancakes*
Makes 4 servings

Ingredients:
4 eggs
1 cup unsweetened coconut milk
2 tsp vanilla extract
1 TBL raw honey
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
coconut oil for frying

Directions:
Preheat griddle over medium-low heat. * In a bowl beat eggs until frothy, about 2 minutes. Mix in milk, vanilla & honey. * In another bowl combine coconut flour, baking soda, & salt and whisk together. * Stir wet mixture into dry until coconut flour is incorporated. *Grease griddle with oil. Pour 2-3 TBL of batter onto the griddle. * Cook for a few minutes until you see bubbles. Flip and cook additional 2-3 minutes.

Chicken Waldorf Salad

Chicken Waldorf Salad*
Makes 4 servings

Ingredients:
12 oz chicken breast cooked and diced
1 head of Romaine lettuce, chopped
1 large tart apple, cored, diced
1 large celery stalk, chopped
1/2 cup walnuts, chopped
1/4 cup avocado, diced
2 tsp lime juice
2 tsp raw honey
fresh black pepper & sea salt, to taste

Directions:
In a bowl, combined chicken, apple, celery & walnuts. Set aside. * In another small bowl, combine avocado, limejuice, & honey and mix until well blended. (Use extra lime juice if more liquid is needed.) Season with salt and pepper. * Spoon dressing over chicken mixture until coated completely. *Serve with Romaine lettuce.

Ginger Beef & Broccoli

Ginger Beef & Broccoli*
Makes 5 servings

Ingredients:
2 TBL coconut oil
2 cloves of garlic, minced
1 LB beef sirloin cut into very thin strips
2 TBL juice lemon
1 TBL ground chia seeds
2 tsp fresh grated ginger
2 tsp ground black pepper
1/2 tsp red pepper flakes (if you like a little heat!)
1/2 cup low sodium chicken broth
3 cups broccoli flowerets
1 cup carrots, thinly sliced
1 cup celery, thinly diced
1 green onion, thinly sliced
2 TBL sesame seeds

Directions:
Heat oil & garlic in a large skillet over medium-high heat. * Add sliced beef and sprinkle with a little sea salt, heat until browned. * Remove beef from the pan and remove excess juice left in the pan. * In a small bowl mix lemon juice, chia seeds, ginger, pepper, red pepper flakes (if using) and 1/4-cup chicken broth. * Heat pan again over medium heat. Add 1 TBL coconut oil. * Add broccoli, carrots and celery. Pour liquid mix over the veggies to coat. * Cook until tender. Return beef and add onions. (Add extra chicken broth if needed.) Simmer for about 10 minutes. * Sprinkle sesame seeds over & serve.

Riced Cauliflower

Riced Cauliflower*
Makes 4 servings

Ingredients:
1 cup carrots, chopped
1 cup peas, frozen
1 head cauliflower
1 TBL olive oil
2 eggs
Sea salt and fresh black pepper, to taste

Directions:
Boil carrots and peas for about 2 minutes and than drain well. * Using a food processor with a grating blade, grate the whole cauliflower. * Heat oil in a large skillet over medium heat. Add carrots, peas and sauté for about 3 minutes. * Add eggs stir to combine. * When eggs have set, add grated cauliflower. * Season with salt and pepper. Cover and cook for about 5minutes, stirring often.