Chop off ends and peel Lotus Roots. Then cut into 1/4 in slices.

Fry lotus root slices in a little oil until lightly browned (I always use Grape Seed Oil) . Flip them over after about 45 to 60 seconds as they cook quickly. Then set them onto a paper towel to soak up any excess oil. (Note: lotus chips crisp up nicely on the outside but remain moist on the inside, so that very oil penetrates). Lightly salt them if desired.

Chop up 2 cups roasted chicken breast meat. Toss in a bowl with the following:

1/8 cup finely chopped red onion

1/4 cup of each, chopped: bamboo shoots, celery, green peppers, broccoli.

Mix all together and season very well with salt and pepper

Add 4 TBSP’s Grape Seed or Olive Oil to the chicken and other ingredients and toss well to bind. Then add the following:

1 large rice cake (plain or otherwise) – crumbled in chunks

2/3 cup crumbled feta cheese

Toss all together well. Cut cucumber lengthwise in half, and remove all seeds. Hollow out as many as desired.

Fill the cucumber boats with chicken mixture.

Cut the lotus root chips in half and place along the top of the boat mixture and press down to hold everything together, then eat it like the crunchy delicious healthy breadless chicken salad sandwich that it is 🙂 Oh yaaaaaa!!

Imagine you are eating sinfully decadent “bark” whilst you indulge in this super healthy frozen yogurt with fruit and nut combo. Simple as can be.

Simply mix whatever yogurt your heart desires in a bowl with chopped fruit and nuts (anything goes) …… Toss carefully though so the delicate fruits don’t bust. I used Greek vanilla yogurt in one bowl with strawberries, raspberries, kiwis, pistachio nuts and hazelnuts. In the other bowl I used the same yogurt with bananas, chopped fresh coconut chunks and salted cashews.

Spread the mixtures out onto a piece of parchment paper placed on a tray or plate (about 1/4 inch thick or so).

Freeze overnight. Yes, it does take that long. Then break into pieces of “bark” and indulge. Simply awesome, and very pretty on a nice white plate 🙂 A cool-eating Personal Trainer Recipe.

This hummus has a wonderfully light lemony touch but still has the rich depth of a very satisfying, absolutely delicious dip/spread.

I threw the whole beets (skin on), onto the barbecue on indirect heat for about 45 minutes. The skin then peeled off easily.

In food processor, put the following:

1 Large Roasted Beet

1 cup Roasted Chick Peas (the crunchy “snack” variety found in stores with the nuts) (Shown in Pic)

Zest of one large lemon

Juice of 1/2 large lemon

1 good pinch of salt and pepper (adjust later if needed)

2 large fresh garlic cloves

3 TBSP’s Tahini (found in stores with peanut butters)

1/4 cup Extra Virgin Olive Oil

Serve with raw veggies, pita, crackers or as a base for a sandwich.

 

A fabulous Personal Trainer Recipe snack.

Portobello mushrooms make amazing burger buns!! Sturdy and juicy; they keep beautifully intact (unlike most bread buns).

Do not do anything to them in preparation; i.e. don’t brush on any oil, or anything. Simply place them “skin side” down on the barbecue or any grill, and wait until they become juicy and tender on the inside. The skin will remain dry so that they are a breeze to grab onto, but your teeth will still sink into them in a juicy, tantalizing fashion. Put your burger in between them, and use all your regular toppings. Yum. A hearty Personal Trainer Recipe.

Crunchy Collard Wraps with Pepper Spread and Veggies are surprisingly filling! These are wonderfully crunchy vegan wraps with veggies and legumes that will fill you up for hours. A most satisfying Personal Trainer Recipe Start by chopping off the large stems and discarding.  Drop the whole leaves into boiling water for 60 seconds, then place immediately into cold water.  Remove the large veins as pictured, then keep room temp until ready to use. MAKE ROASTED PEPPER & GARLIC SPREAD:  (In food processor) 1 cup roasted peppers (green/red/yellow).  (Roast in oven, then peel skins) 4 large garlic cloves – slow roasted in the oven till tender and juicy 1/2 Cup roasted chick peas 1/3 cup edamame bens 1 TBSP lemon juice 1 TBSP grape seed oil 1/2 tsp salt 1/2 tsp pepper SPREAD A HEAPING SPOONFUL OF PEPPER/GARLIC MIXTURE ON COLLARD LEAF. LOAD ON THE TOPPINGS.  HERE ARE THE ONES I USED:  Pepper spread, sweet peas, sweet corn, mushrooms, tomatoes, green onions, red kidney beans, black beans, pea sprouts, avocado, cucumbers, baby spinach, pumpkin seeds. ROLL ‘ER UP AND START CRUNCHING! MMMMM, AT THE HALFWAY MARK, AND ALREADY GETTING STUFFED!