Veggie

Veggie Skewers

Posted on Oct 9, 2019 in Lunch/Dinner, Vegan, Veggie

“Veggie Skewers”

Ingredients: (2-4 servings)

• 4 small, organic zucchinis, cut into chunks
• 1 large, organic purple onion, sliced to skewer-size
• 4 small, organic yellow squashes, cut into chunks
• 12 organic radishes, cut into thirds across
• 12+ organic grape tomatoes
• 1 can organic artichoke hearts
• Spray avocado oil
• Seasonings of choice (21 Seasoning, Old Bay, garlic powder, onion powder, smoked paprika, Italian seasoning, rosemary, etc. or any combination of your favorites!)

Using skewers gives your veggies an elegant, tasty appeal and can be used for barbequing, oven-roasting or oven-broiling

To fill each skewer, alternate ingredients onto skewer until full; proceed to next skewer; and continue until all vegetables are used

Sprinkle each stuffed skewer with seasoning(s) of choice and then spray with oil to keep seasoning(s) from falling off of the vegetables and sticking to cooking surface

Our goal at directionH is to keep you excited and energized in the kitchen environment and present savory nourishment to quench our passion for healthy longevity. These veggie skewers are exactly what we are expressing today. Our new trend is true health, revealing defined figures and strong physiques, with awakened energy and refreshing vitality. Enjoy these alongside a protein of your choice!

YOUR HEALTHY PLATE COACH – Rita

Chicken Lettuce Wrap, paleo, ketogenic, keto, healthy, lunch, dinner

Chicken Lettuce Wraps

Posted on Sep 11, 2019 in Chicken, Fowl, Lunch/Dinner, Veggie

“Chicken Lettuce Wraps”

Healthy, crunchy and fun…that’s this week’s meal delight! We believe that delicious food should create happiness and be a time to sit together, talk together, and enjoy one another. Here’s to another delightful crowd pleaser!

Ingredients: (serves: 4)

1 lb. organic, boneless, skinless chicken breasts, trimmed
2 Tbsp. thinly sliced fresh, organic ginger
2 cloves garlic, minced
2 Tbsp. toasted sesame oil
2 Tbsp. coconut aminos
2 Tbsp. balsamic vinegar
2 tsp. Chines chili oil
1/2 tsp. red pepper flakes
2 tsp. organic coconut crystals
12 leaves organic Bib or Boston lettuce
1/4 cup raw, thinly-sliced almonds, toasted
1/2 cup organic carrot, cut into matchsticks
1/2 cup thinly-sliced organic scallions
2 Tbsp. toasted sesame seeds

Place chicken, ginger and garlic into a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes. Transfer chicken to cutting board while discarding the ginger & garlic; let cool

Whisk together sesame oil, coconut aminos, vinegar, chili oil, red pepper flakes, and coconut crystals in a medium bowl

Shred the chicken and stir into the sauce and let stand for 10 minutes; add almonds

Serve in lettuce leaves topped with carrots, scallions and sesame seeds; recipe allows for 3 wraps per person

YOUR HEALTH PLATE COACH – Rita

Vegan Enchiladas

Posted on Jul 24, 2019 in Lunch/Dinner, Vegan, Veggie

“Vegan Enchiladas”

My son has been gravitating to vegan dishes, but still indulges on a good piece of organic protein now and again. So, this recipe is dedicated to him and is my first success with my creative-vegan-side I didn’t even know existed, YES!

Ingredients: (serves 2-4)

2 (7.9 oz cans) organic, young Jackfruit, rinsed, drained and shredded OR 1 can Jackfruit prepared and one can low-sodium organic black beans
1 tsp. organic tomato powder
4 gloves garlic, minced
1 small, organic yellow onion, finely chopped
1 small, organic bell pepper, finely chopped or hardier variety of pepper if preferred
1 tsp. organic cumin powder
½-1 tsp. organic chili powder
½ tsp. organic celery seed
1 tsp. organic curry powder
1 cup grated, aged nut cheese
6 cassava flour tortillas
6 oz. favorite, organic, vegan enchilada sauce

Preheat oven to 350 degrees

Lightly oil small casserole dish with avocado oil and set aside

In large bowl, mix together prepared Jackfruit, tomato powder, garlic, onion, pepper, & seasonings…be sure to thoroughly mix all ingredients together

On gas burner with flame on low, heat a single tortilla until starts to bubble, flip and flame second side

Place tortilla into casserole dish, add 1/6 of prepared Jackfruit mix & 1-2 tsp. nut cheese roll into tube and repeat for total of six tortillas and line up in dish as seen in picture

Evenly pour sauce over rolled enchiladas and sprinkle with remaining nut cheese

Place prepared dish into pre-heated oven & bake for 30-35 minutes

Garnish with fresh, organic herb of your choice!

YOUR HEALTH PLATE COACH – Rita

Salsa Sunrise

Posted on Jul 3, 2019 in Breakfast, Protein Drinks, Veggie

“Salsa Sunrise”

Ingredients: (single serving)

• Juice of two organic, fresh limes
• 1/2 large, organic tomato
• 1/4 organic, red onion (chopped)
• 1 organic, red bell pepper (chopped)
• 1 organic cucumber (chopped)
• 2 organic, celery stalks (chopped)
• 1 bunch organic parsley
• 1/4 cup purified water (approximate amount)
• 1-3 scoops ProteinF1rst

Garnish with a couple of fresh parsley leaves

A powerful blender is best, and it will also decrease the amount of water necessary

Combine first eight ingredients in blender until smooth

Add desired number of ProteinF1rst scoops and hand mix into first eight ingredients until fairly blended…add additional crushed ice if desired and press blender’s high speed for quick, final blending

Pour your Sunrise into a glass and appreciate the glorious dawning of a new day!

YOUR HEALTHY PLATE COACH – Rita