Throughout BTYL, we've shown many meals (healthy
or otherwise) and frequent requests come in for the recipes.
Below are listed those recipes that are in high demand.
Green Lemonade
Episode 15.2 (made with a juicer)
1 head romaine lettuce
5-6 stalks kale
2 fugi apples
1 lemon
1-2 Tbsp raw ginger
Juice all together, starting with the greens. It's tangy, sweet, and all of your daily calcium in 16 oz (one batch).
Guacamole Salad
Episode 16, 18, & 19
2 cloves garlic, minced
1 lime, juiced
1 packet stevia
salt and pepper to taste
1/2 head red leaf lettuce or similar
1/2 bunch cilantro (a handful)
1-2 cups tomatoes, cubed or sliced
1 avocado, cubed or sliced
1 ear of corn, raw, cut from cob
1 sweet pepper, chopped (optional)
Mix the first 4 ingredients in bowl until they're thoroughly combined. Add all the other ingredients, toss and eat!
Oatmeal Cookies
2 sticks (1 cup) butter
1 1/2 cups brown sugar
2 tsp vanilla extract
2 large eggs
2 1/2 cups oats
1 cup flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped walnuts
1 cup raisins
SUBSTITUTIONS: The raisins can be replaced with chocolate chips or cranberries. The walnuts can be replaced with coconut or another nut. The most popular mixes are raisins/walnuts, chocolate chips/walnuts, chocolate chips/coconut, and cranberry/almond.
1. Place racks in the upper 1/3 of the oven. Preheat to 350°F.
2. With an electronic mixer, mix butter, brown sugar and vanilla.
3. Add eggs and mix thoroughly.
4. Add in: oats, flour, baking powder, cinnamon, nutmeg and salt. Mix on LOW until blended.
5. Add nuts and raisins, mix on medium until blended.
6. Place heaping tablespoons on a sheet 1.5-2 in. apart.
7. Bake 10-13 minuets until soft but golden brown.
8. Let stand for 2 minutes before removing from sheet; cool on wire rack.
Quinoa Salad
1 cup red quinoa (cooked with broth)
2 cups chicken or vegetable broth
1 - 15oz can black beans, drained and rinsed
2 cups roasted corn kernels
1 avocado, cubed
1 pint grape tomatoes, halved
1/2 cup red onion, finely diced
3/4 cup cilantro salad dressing (Trader Joes, etc.)
1/2 bunch cilantro, chopped
1/4 cup olive oil
Zest of 1 lime
salt and pepper
Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomaties and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.
When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. (Jason and I make this by silply mixing everything together - delicious hot or cold! This can also be made with some vegan chicken, etc., prepared and mixed in for a fuller/larger entree.)