Healthy Recipes

Smoked Chipotle Cheese Omelet

  • 5 egg whites and one omega 3 egg
  • 1/2 cup of green peppers
  • 1/2 cup of white onions
  • 2 tbsp chopped parsley
  • 2 tsp of Smoked Chipotle Tabasco sauce
  • 1/2 clove of garlic
  • 1 tsp olive oil
  • 2 tbsp cheddar cheese
  • 2 tbsp of cottage cheese
  • 1 tsp parmesan cheese (optional)
  • Salt and pepper to taste

Cooking Instructions
Preheat non-stick skillet to 300 F.
On a cutting board, chop the onions, pepper, and the garlic into small sizes. Chop the parsley up fine. Grate the cheddar cheese. Place everything aside.

Next. take the eggs and place them into a blender (this works the same if you do it with a whisk or a fork). To the eggs add the chipotle sauce. Blend together for about 5 seconds.
When the skillet is hot, with the olive oil cook the onions and peppers. Cook until brown and moist. Once brown, add the garlic and cook for a remaining 60 seconds. Then, place in the eggs and cover. Lower the heat to 200 F and let cook covered for about 10 minutes or until all liquid is dried.

When the eggs appear cooked all the way through, on one side of the omelet place all the cheese. Flip the other side over top and cook for a remaining few minutes, just to heat and melt the cheese. Once the cheese has been melted, removed carefully and serve warm.

Protein Pancakes
Dry Ingredients
Mix these together.

  • 1/2 cup ground flax seed
  • 1/4 tsp baking powder
  • 1/3 cup dry oats
  • 1/3 cup vanilla protein powder
  • 1/2 tsp cinnamon
  • 1/4 cup mixed nut meal (pistachio, almond, pecan, cashew ground up in a blender)

Wet Ingredients
Mix these together.

  • 2 whole omega 3 eggs
  • 4 oz egg whites
  • 3 tbsp cottage cheese
  • 2 tbsp olive oil
  • 1/3 cup frozen mixed berries

Cooking Instructions
Pour mixture into a personal sized pan and cook (covered) on medium for 4 minutes then flip, cook for another 4 and serve.

Dr. John's Chili

  • 4 lbs extra lean ground beef (96%)
  • 4 cans kidney beans (15.5 oz per can), drained and rinsed
  • 2 large onions, chopped
  • 2 large tomatoes, chopped
  • 1 lb carrots, peeled and sliced
  • 4 bell peppers - 1 green, 1 red, 1 yellow, 1 orange, cut into 1/2-inch squares
  • 6 cloves garlic, chopped
  • Two 46-fl oz bottles V8 vegetable juice, spicy hot
  • 1/2 cup cashew meal

Spices: 4 tbsp chili powder, 1 tsp cumin, 2 tsp paprika, 1 tsp celery seed, 1 tsp fresh ground pepper (for a quicker version, you can use 3 packages chili seasonings mix, but it won't quite be the same!)

In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet is large enough (i.e., a wok), you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned and continue frying for another couple of minutes. Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer.
To make the cashew meal, process 1/2 cup cashews in a blender in short bursts, until a grainy meal is formed. Do not process for too long or you will have cashew butter. Stir-in the cashew meal, cover, and simmer for an additional 30 minutes.