2 Servings
Preparation/cooking time: 50 minutes
Ingredients
small butternut squash, cut lengthwise in half and seeded¼ cup quinoa
1/3 cup spinach leaves,
1 ½ cup Button mushrooms
1 cup canned black bean
10 cherry tomatoes, cut in half
1 large carrot, shredded
1 onion, chopped
1 garlic clove, minced
1 tablespoon parsley, chopped
Grape seed oil
Zest of life seasoning, to taste
Garden Zing sauce
Instructions
Preheat oven to 350 degrees. Drizzle butternut squash halves with grape seed oil and season with Zest of life. Line a baking sheet with parchment paper and place squash halves cut-sides down. Bake for approx. 40 minutes.
In the meantime, cook quinoa as indicated on the package. In a large skillet heat 2 tablespoons of grape seed oil, add onion and garlic, and cook until translucent. Add mushrooms, carrots, spinach and cherry tomatoes, and cook for 7 to 8 minutes, stirring occasionally. Add quinoa, black beans, parsley, and season with Zest of life. Stir gently to combine. Remove butternut squash from the oven and let it cool. When cool enough, cut the long ends. Divide the mixture between squash halves, drizzle with Garden zing sauce and serve.
Additional tips
Additional tips
4 Servings
Preparation/cooking time: 15 minutes
Ingredients
3 cups pasta4 cups sun dried tomatoes in oil, drained
2 garlic cloves
1/3 cup pine nuts
½ cup grated Parmesan cheese
½ cup grape seed oil
1 tablespoon parsley, chopped
Zest of life seasoning
1 tablespoon Garden zing sauce
Instructions
Cook the pasta according to package directions. In the meantime, place the rest of the ingredients (except parsley) in a blender and blend until you obtain a creamy pesto. Drain the pasta and place it in a large bowl. Season with sun-dried tomato pesto, chopped parsley and toss gently.
Ingredients
4 corn tortillas2 cups chicken fillets, diced2 cups canned black beans½ cup baby spinach leaves
2/3 cup corn kernels
1 large red bell pepper, diced
1 onion, julienned
2 large Lettuce leaves, cut in stripes
1 cup grated cheddar cheese (optional)
1 tablespoon chopped chives
Grape seed oil
Zest of life seasoning, to taste
Garden zing sauce, to taste
Instructions
In a large skillet heat 2 tablespoons of grape seed oil, add onion and cook until golden brown. Add chicken, bell pepper, and corn. Cook and stir over medium heat for 10 minutes. Stir in black beans and season with Zest of life to taste. Add baby spinach leaves and cook for an additional 5 minutes. Remove from the heat and set aside. Prepare tortillas as indicated on the package instructions. First, add a spoonful of Garden Zing sauce on tortilla, then add lettuce strips, chicken mixture, and sprinkle with cheddar cheese.
Additional tips
1 ½ teaspoon chia seeds
Instructions
Wash and dry kale and spinach leaves. Place all ingredients in a blender and blend until smooth and creamy. Serve in glasses with some ice cubes.
Additional tips
Instructions
In a large bowl add all the ingredients. Drizzle with grape seed oil, season with Zest of life, and toss gently to combine.
Additional tips
Instructions
In a bowl, mash the bananas with a fork or a potato masher until you have a smooth puree. Add the rest of the ingredients and mix well until combined. Form small biscuits and place them on a lined baking tray. Bake in a preheated oven to 350 degrees for 15 minutes. Remove from the oven and allow them to cool on the baking sheet before serving.
Additional tips
1 teaspoon chia seeds
1 teaspoon lemon juice
Instructions
Start by placing avocado and banana in a blender. Blend several times and then add the rest of the ingredients and blend until smooth and creamy.
Additional tips
Instructions
In a large bowl add all ingredients and season with Zest of life and grape seed oil. Toss gently and serve.
Additional tips
½ cup dry white wine
Grape seed oil
1 tablespoon Garden Zing sauce, to taste
Zest of life seasoning, to taste
1 tablespoon chopped parsley
Instructions
Spread mustard on both sides of turkey escalopes. Heat grape seed oil in a large skillet and cook escalopes for approx. 4 minutes per side. Remove them from the skillet and add onion and red bell pepper. Cook until onion is golden brown. Add cherry tomatoes, season with Zest of life, and cook for 3 minutes. Add olives, capers, and white wine, then cook over medium-high heat until the wine evaporates. Add tomato sauce, Garden Zing sauce, stir well and add turkey escalopes. Top them with lemon slices and cook over medium heat for an additional 5 minutes. Garnish with chopped parsley and serve.
1. Cut watermelons into slices as displayed
2. Place fruit around in order desired
3. Chill 10 min and enjoy!
1. Cut and wash spinach
2. Arrange on plate as desired
3. Cook chicken until brown and tender
4. Season and dice spread over salad
5. Crumble feta
6. Chop papaya into chunks
7. Distribute evenly around
8. Add dressing and indulge
1. Cook one box of veggie noodles as per directions on box; drain.
2. While noodles are cooking, start chicken breasts, use a medium saute pan. Heat the saute pan over medium-high heat.
3. Add the water and olive oil to the hot pan.
4. Season chicken with paprika, pepper and Montreal chicken season.
5. Place lid, leave until cooked all the way through. Once chicken and noodles have been cooked, work on the sauce.
6. Add milk Parmesan, parsley and veggies; let boil until mixture is a smooth consistency.
7. To serve place spinach leaves on plate, place noodles season with Parmesan and sprinkle parsley. Add sauce, cut chicken on top,add a lemon wedge and serve.
1. Preheat oven to 300 Degrees.
2. Spread crackers on baking sheet.
3. Cut small squares of cheese and place on cracker.
4. Cut tomatoes into halves and slice green onions into strips.
5. Place all neatly on cracker.
6. Place in oven until cheese melts and tomatoes are slightly roasted.
7. Let cool 5 min before eating.
<br>Ingredients
4 small Zucchini
1 large carrot, shredded
1 red bell pepper, seeded and cut in half, cut in strips after grilling
1 ½ cup chicken breast, cut in strips
Lime juice
1 tablespoon chopped parsley
Grape seed oil
Zest of life seasoning
Garden zing sauce (optional)
Instructions
Peel zucchini with a noodle peeler and season with a lime juice. Season chicken breasts and red bell pepper with Zest of life and grill them over medium heat for approx. 10 minutes. In a large bowl add zucchini noodle, grilled chicken, red bell pepper, and carrot. Season to taste with grape seed oil, Zest of life, and chopped parsley. Stir gently and serve.
Additional tips
Ingredients
1 ½ cup pasta (penne, farfalle)1 red bell pepper, seeded and cut in half1 yellow bell pepper, seeded and cut in half2 zucchini, cut lengthwise
1 eggplant, cut into rounds
2 tablespoons grape seed oil
Zest of life seasoning, to taste
1 tablespoon parsley, chopped
Garden Zing sauce, to taste
Instructions
Cook pasta according to package directions. In the meantime, over medium heat grill the vegetables and let them cool. When cooked, rinse the pasta under cold running water and place it in a bowl. Cut vegetables into strips (or cubes, as desired) and add them in the bowl with pasta. Drizzle with grape seed oil and season with chopped parsley, Zest of life, and add Garden Zing sauce to taste. Toss and serve.
Additional tips
