Perfect Guacamole

This is truly the perfect guacamole recipe.  It's simple.. so simple that it allows the flavor of the avocados to really shine through, with just subtle hints of cilantro, red onion, jalapeno, garlic and lime. Fresh, delicious and bursting with flavor to get your taste buds celebrating the weekend with friends. So gather round!



Perfect Guacamole

Ingredients

• 3 ripe avocados
• 1/2 cup finely chopped red onion
• 1/2 cup fresh, organic cilantro
• 1 jalapeno, stemmed, seeded & minced
• 1/2 tsp. coarse salt
• 1 tsp. fresh garlic, minced
• 1 whole lime, juiced 

Preparation

Mash avocados with a fork but leave small chunks.  Stir in all ingredients & serve immediately with your favorite chips or main dish! And by all means, pass the margarita!

Hearty Sweet Potato Chili

I’ve never been a huge chili-loving person... until now.

Come to find out, I prefer my chili non-traditional. Hearty, yes. Bursting with flavor, yes. But this is not your typical chili. It’s a million times better! And did I mention, it's healthy too? Bonus!

Hearty Sweet Potato Chili:

Ingredients:

-1 tbsp. Olive oil
-1 med. yellow Onion
-4 cloves Garlic, minced
-1 tbsp. Chili powder
-1 tbsp. smoked paprika
- 1 tsp. Cumin
-1 yellow Bell pepper, diced
-1 Sweet potato, cubed
-2 15 oz. cans diced tomatoes, unsalted
-2 cups dry red lentils
-2 can Kidney beans
-1 cup frozen organic White corn
-8 cups Vegetable broth
- Salt & pepper to taste
- Avocado & cilantro (as much as you want for garnish)
- Tortilla chips for dipping (ours are gluten free, non-gmo & extra crunchy)

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add garlic, onion & spices & saute until onion is soft, about 5 minutes.
3. Add the bell pepper, sweet potato & diced tomatoes. Saute for 5 minutes.
4. Stir in the broth, lentils, beans & corn. Bring to a boil over high heat. 
5. Simmer for 30 minutes, stirring occasionally
6. Top with avocado slices & cilantro

Take a dip!

Tammy Fodrey & Biopharma Scientific

Banana Bread Chia Pudding!

CH CH CH Chia! We can’t hear the name without thinking of the novelty item “The Chia Pet”, right?! It’’s popping up everywhere: in smoothies, puddings, baked goods.. even salads. So why is it winning the popularity contest these days? And what the heck is it anyways? I’m skeptical of anything that get’s this much fame overnight.. so I did my research.

Chia seeds are considered an ancient grain since they were widely used by the Aztecs. They are a seed from an herb plant.. the chia pet plant! Yep. Same plant, except we are eating the seeds. The chia plant is from the mint family.

Here are 3 fast facts about these popular little gems:

• One ounce of chia seeds has 11 grams of dietary fiber, which is important to digestive health & function.

• They are packed with Omega-3 fatty acids, containing more than a piece of salmon, with nearly five grams in a one-ounce serving. These fats are important for brain health.

• Chia seeds absorb up to 12 times their weight and expand in your stomach to make you feel fuller, longer, assisting greatly in weight loss.

I have officially discovered the most delicious way to eat these amazing seeds that I think would make the Aztecs proud:

Banana Bread Chia Pudding:

Ingredients:

1 medium Banana
1/2 cup Gluten-free oats
1 scoop Nanopro Vegan Vanilla/Toffee flavored protein powder
1 cup Almond milk
1 tbsp. Chia Seeds
1/2 tsp. Ground Cinnamon
1 tbsp. Raw honey or Agave nectar
1/3 cup chopped Pecans

Directions:

1. In a blender, puree the banana, almond milk, cinnamon, Nanopro powder & sweetener of choice.
2. Transfer to a shallow storage container. 
3. Stir in oats and chia seeds. Refrigerate overnight
4. In the morning, stir the pudding and poor it into a glass.
5. Top with pecans & banana.

Dig In!

Tammy Fodrey & Biopharma Scientific

Chickpea & Butternut Squash Curry

With 5 winter weeks ahead, we aren't slowing down! Some of the most delicious produce grows in the winter, including butternut squash. No offense to zucchini, but the health benefits of winter squash seriously outweigh their summer cousins. Not only are they low in fat and high in fiber, butternut squash is rich in potassium and high in vitamin B6. It also contains high levels of beta-carotene, which has been identified as a deterrent against breast cancer. We've paired it with a few of our other favorite ingredients in this delicious curry to keep you healthy, warm & going strong for the rest of the season!

Ingredients:
- 1 tbsp. olive oil
- 1/2 chopped white onion
- 3-4 minced garlic cloves
- 1 medium butternut squash, skinned & chopped
- 1 can chickpeas, drained & rinsed
- 2 tbsp. curry paste (pictured is yellow curry, but you can use whatever kind you like)
- 1 can light coconut milk
- 2 cups water
- 1/2 tsp. salt
- 1 cup frozen peas
- 2 cups spinach
- 1 bunch cilantro

Directions:
1. Saute onions and garlic in the olive oil over medium heat for 5 minutes.
2. Add butternut squash, chickpeas, coconut milk, water, curry paste & salt. Bring to a boil.
3. Turn the heat down to medium, cover & simmer for 20 minutes. Stir occasionally.
4. Test the squash with a fork, it should be soft but not falling apart.
5. Add frozen peas and spinach. Stir & simmer for 3 minutes until spinach cooks down.
6. Remove from heat. Serve over rice or eat just by itself, topped with fresh cilantro and shredded coconut.

Enjoy!

Tammy Fodrey & Biopharma Scientific