4 th. of July. RECIPES Celebrate with family & friends with these delicious recipes sure to please everyone! JJVirgin

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1 4 th of July RECIPES Celebrate with family & friends with these delicious recipes sure to please everyone! JJVirgin

unsweetened strawberries 1 to 2 tablespoons chia seeds 1/2 teaspoon vanilla extract Combine the protein powder, coconut milk, strawberries, chia seeds, and vanilla extract in a blender.

2 Start Your Day Right! Strawberry Protein Milkshake The Virgin Diet Cookbook, Harlequin serving JJ Virgin s Vanilla Paleo-Inspired All-in-One Shake 1-1/2 cups unsweetened coconut milk 1 cup frozen organic unsweetened strawberries 1 to 2 tablespoons chia seeds 1/2 teaspoon vanilla extract Combine the protein powder, coconut milk, strawberries, chia seeds, and vanilla extract in a blender. Mix on high until smooth. Thin with additional cold water if desired. Blueberry-Ginger Surprise 1 serving JJ Virgin s Vanilla All-in-One Shake 1/2 cup frozen blueberries 2 teaspoons fresh ginger, finely chopped or grated 2 cups kale or spinach 1 cup unsweetened coconut milk 1 tablespoon chia seeds 4-5 ice cubes The surprise is the fresh taste of ginger! Use a small piece of ginger, and use the back of a spoon to peel. Grate or finely chop the flesh. In a blender, blend together all the ingredients until smooth.

chopped 3 tablespoons finely chopped red onion 2 tablespoons chopped fresh basil 1 tablespoon lime juice 1/4 teaspoon sea salt BUrGerS 1 pound grass-fed lean ground beef 2 slices cooked nitrate-free

3 Tex-Mex Burgers with Avocado Salsa Make the salsa first to allow the flavors to combine and bloom. Serves 4 (1-1/2 cups salsa) SAlSA 1 avocado, cut into 1/4-inch dice 1 plum tomato, seeded and cut into 1/4-inch dice 1/2 medium red bell pepper, cut into 1/4-inch dice 1 small jalapeño pepper, finely chopped 3 tablespoons finely chopped red onion 2 tablespoons chopped fresh basil 1 tablespoon lime juice 1/4 teaspoon sea salt BUrGerS 1 pound grass-fed lean ground beef 2 slices cooked nitrate-free bacon, coarsely chopped 1 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon smoked paprika 1/2 teaspoon sea salt 4 organic Boston or romaine lettuce leaves Combine the avocado, tomato, bell pepper, jalapeño pepper, onion, basil, lime juice and salt in a medium bowl. Set aside. Prepare the grill for direct high heat. Gently combine the beef, bacon, cumin, onion powder, paprika, salt, and pepper in a medium bowl. Working the mixture as little as possible, form it into four 1/2-inch thick patties. Make a small indentation in the center of each patty with your thumb. (This prevents patties from puffing up on the grill.) Place the burgers on the grill and cook with the lid closed, 4 minutes per side (for medium doneness). remove from the grill; place each burger on a lettuce leaf and top with the salsa.

Grilled Dijon-Lemon Lamb Kabobs Serves 4 1 tablespoon Dijon mustard 1 tablespoon olive oil 2 teaspoons chopped fresh marjoram 2 garlic cloves, minced 1-1/2 teaspoons grated lemon zest 1/2 teaspoon

4 Grilled Dijon-Lemon Lamb Kabobs Serves 4 1 tablespoon Dijon mustard 1 tablespoon olive oil 2 teaspoons chopped fresh marjoram 2 garlic cloves, minced 1-1/2 teaspoons grated lemon zest 1/2 teaspoon freshly ground black pepper 1-1/2 pounds grass-fed lean boneless leg of lamb, trimmed, cut into 1-inch cubes 1/2 teaspoon sea salt Combine the mustard, oil, marjarom, garlic, zest, and pepper in a large bowl; stir in the lamb and toss thoroughly. refrigerate at least 30 minutes or up to 4 hours. Prepare the grill for direct medium heat. Thread the lamb onto each of four (12-inch) skewers. Place kabobs onto grill directly over heat and cook, turning occasionally, until cooked through, about 7-8 minutes. Serve over Mushroom and Onion Wild rice Pilaf.

Simply Grilled Shrimp with Lime The Sugar Impact Diet Cookbook, Grand Central Life & Style 2015 Makes 4 servings 1-1/2 pounds large shrimp, peeled and deveined 1 tablespoon olive oil

grill pan over medium-high heator prepare outdoor grill at medium-high heat. Toss the shrimp with the olive oil, coriander, sea salt and pepper; let stand for 5 minutes.

5 Simply Grilled Shrimp with Lime The Sugar Impact Diet Cookbook, Grand Central Life & Style 2015 Makes 4 servings 1-1/2 pounds large shrimp, peeled and deveined 1 tablespoon olive oil 1/4 teaspoon ground coriander 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1 tablespoon grated lime zest 1 tablespoon chopped fresh cilantro 1 lime quartered Preheat a grill pan over medium-high heator prepare outdoor grill at medium-high heat. Toss the shrimp with the olive oil, coriander, sea salt and pepper; let stand for 5 minutes. Add the shrimp to the grill pan or outdoor grill and cook until marked and cooked through, 3 to 4 minutes per side. Transfer to a bowl and toss with the lime zest and cilantro. Serve with lime quarters.

Zucchini, Snow Pea, Snap Pea, and Celery Skillet The Sugar Impact Diet, Grand Central Life & Style 2015 This lovely green medley of vegetables looks and tastes like a celebration of summer.

8 ounces snap peas, trimmed 4 ounces snow peas, trimmed 1/4 teaspoon sea salt 1/8 teaspoon ground black pepper Heat the oil in a large nonstick skillet over medium-high.

6 Zucchini, Snow Pea, Snap Pea, and Celery Skillet The Sugar Impact Diet, Grand Central Life & Style 2015 This lovely green medley of vegetables looks and tastes like a celebration of summer. Makes 4 servings 2 tablespoons red palm fruit oil, sustainably farmed 4 garlic cloves, minced 1 medium zucchini, about 8 ounces, cut into 1/2-inch cubes 2 celery ribs, cut into 1/2-inch thick slices 8 ounces snap peas, trimmed 4 ounces snow peas, trimmed 1/4 teaspoon sea salt 1/8 teaspoon ground black pepper Heat the oil in a large nonstick skillet over medium-high. Add the garlic and cook, stirring, until just starting to brown slightly, 45 seconds. Stir in the zucchini and celery and cook until starting to soften, about 2 minutes. Add the sugar snaps and cook until bright green, 1 minute. Stir in the snow peas and cook 1 minute longer. remove from the heat, and season with the salt and pepper. Mushroom and Onion Wild Rice Pilaf Sugar Impact Diet, Grand Central Life & Style 2015 Makes 4 servings 3/4 cup wild rice 2 tablespoons red palm fruit oil, sustainably farmed 1 medium onion, chopped 8 ounces white mushrooms, sliced 3 garlic cloves, minced 1 teaspoon chopped thyme 2 tablespoons chopped parsley 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper Cook rice according to package directions. Heat the oil in a large nonstick skillet over medium-high. Add the onion, mushrooms, garlic, and thyme; cook, stirring occasionally, until onion and mushrooms are lightly browned, about 8-9 minutes. Stir in the wild rice and cook 1 minute. remove from the heat and add the parsley, salt, and pepper.

7 Roasted Red Pepper Hummus Great to keep on hand for a quick lunch with veggies and nitrate-free deli meat. Keeps up to 1 week in the fridge Makes 4-6 servings 1 (15-ounce) can organic, no-salt-added garbanzo beans, drained and rinsed 1 garlic clove 3 tablespoons organic tahini paste 1 bottled roasted red peppers, drained and patted dry 2 tablespoons lemon juice 2 teaspoon grated lemon zest 1/4 teaspoon Tabasco 2 tablespoons extra virgin olive oil 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper Combine the beans, garlic, tahini paste, roasted red pepper, lemon juice, zest, and hot pepper sauce in the bowl of a food processor; puree. Stir in the olive oil, salt and pepper. Transfer to a bowl to serve with crudite.

Raspberry Brulee Serves 4 4 cups fresh raspberries 1-1/2 cups So Delicious Dairy Free Cultured Coconut Milk 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 2

8 Raspberry Brulee Serves 4 4 cups fresh raspberries 1-1/2 cups So Delicious Dairy Free Cultured Coconut Milk 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 2 teaspoons JJ s Virgin Sprinkles 4 mint sprigs Preheat broiler. Divide raspberries between four ramekins. In a bowl, blend cultured coconut milk, vanilla, cinnamon and nutmeg. Spoon yogurt mixture over the raspberries. Shake the Virgin Sprinkles over the top of each and broil about 2 minutes until lightly browned. remove from oven and let cool slightly. Garnish each with a sprig of mint.

Lemon and Herb Granita Makes 8-10 servings 2 cups water 1/4 cup lemon thyme leaves, roughly chopped 1/4 cup mint leaves, roughly chopped Juice and zest of one medium lemon 1 tablespoon Virgin

9 Lemon and Herb Granita Makes 8-10 servings 2 cups water 1/4 cup lemon thyme leaves, roughly chopped 1/4 cup mint leaves, roughly chopped Juice and zest of one medium lemon 1 tablespoon Virgin Sprinkles Place a parchment paper-lined jelly roll pan in freezer for minutes. Bring water to boil in a small saucepan. remove pan from heat and add thyme, mint, and lemon zest. Cover and let steep 30 minutes. Strain the liquid into a bowl (discard herbs and zest) and add Sprinkles and lemon, stirring to combine. Pour mixture into chilled pan and cover with plastic wrap. Freeze overnight, and when ready to serve, scrape into bowls with a fork and serve immediately. Garnish with extra mint leaves.

sugar, JJ Virgin s Bars are guaranteed to

This summer, JJ Virgin s Bars are an easy

Chocolate Coconut Fiber Bars (think Mounds!

10 For a healthy mini-meal on the go or a satisfying dessert without all the added sugar, JJ Virgin s Bars are guaranteed to please! This summer, JJ Virgin s Bars are an easy option to grab and bring with you to the beach or pool! They come in six delicious flavors: Dark Chocolate Coconut Fiber Bars (think Mounds!), Mint Chocolate Coconut Fiber Bars, Chocolate Mint All-In-One Protein Bars, Dark Chocolate Cherry, Cinnamon Cashew Crunch, and Toasted Coconut Cacao! CLICK HERE and Enjoy the Perfect Mini-Meal (and Bust Cravings!)

QUICK & EASY PALEO RECIPES FOR EVERY OCCASION

QUICK & EASY PALEO RECIPES FOR EVERY OCCASION Breakfast Chipotle Scrambled Eggs 4 eggs 4 tomatoes, chopped 2 cloves of minced garlic 1 chopped small white onion 1 pitted and chopped green bell pepper 2