Be healthy and BEAUTYfull®
At Woodside Studio we are passionate about having your beauty radiate from the skINside-Out. We believe that a well balanced, color-rich, plant-based and quality protein sourced nutritional game plan leads to healthy bodies AND radiant skin. Browse our delicious recipes with a healthy twist! Feeding your body with the nutrients that it needs to function, will also give you a BEAUTYfull® natural glow!
Serves 4
Ingredients (use organic where possible):
Ingredients (use organic where possible):
- 4 thin boneless skinless chicken breasts
- 2 teaspoons olive oil
- 2 teaspoons chili powder
- Himalaya pink salt to taste
- 1 cup diced mango
- 1 cup diced avocado
- Juice of 1 lime
- 1/2 cup minced red bell pepper
- 1/4 cup chopped cilantro
Preparation:
1. Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
2. Grill for 4-5 minutes on each side or until cooked through.
3. While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
4. Plate chicken on a bed of wild rice.
5. Spoon the salsa over the chicken and serve.
Makes 8 to 12 servings
Ingredients (Use organic where possible):
- 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper (Anaheim) cored, seeded and roughly cut into chunks
- 1 cucumber, 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Pink Himalayan Salt
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Preparation:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Serves: 4-6
Ingredients (use Organic where possible):
1 T coconut oil
1 medium yellow onion, diced
½ - 1 t dried chili flakes
½ t ground coriander
½ t ground cumin
½ t ground turmeric
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
Himalayan pink salt and ground black pepper, to taste
1 ½ lbs (2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable or chicken stock
13.5 oz can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)
Garnish options:
chopped cilantro
extra chili flakes
lime wedges
Directions:
Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve the stew hot with desired garnish.
Ingredients (use Organic where possible):
1 T coconut oil
1 medium yellow onion, diced
½ - 1 t dried chili flakes
½ t ground coriander
½ t ground cumin
½ t ground turmeric
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
Himalayan pink salt and ground black pepper, to taste
1 ½ lbs (2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable or chicken stock
13.5 oz can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)
Garnish options:
chopped cilantro
extra chili flakes
lime wedges
Directions:
Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve the stew hot with desired garnish.
Ingredients (use Organic where possible):
3 ounces uncooked Trader Joe's Organic Brown Rice & Quinoa Spaghetti Pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon Pink Himalayan Salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or organic chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges
Ingredients
(Use organic where possible)
- 4 cups full-fat coconut milk
- 3 Tb honey
- 1 tsp vanilla extract
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup chia seeds
Tasty Toppings and Garnishes (Optional)
- ½ cup organic yogurt (coconut recommended!)
- 1 cup organic fresh mixed berries
- ¼ cup organic toasted coconut chips
- ⅛ cup organic semi-sweet chocolate shavings or chips
Preparation Instructions
- Combine the coconut milk, honey, vanilla extract, turmeric, cinnamon, and ground ginger together in a mixing bowl.
- Stir well to combine completely, until you have a smooth and vibrant yellow mixture.
- Add the chia seeds to the main mixture and mix evenly. Set aside for 5 minutes to allow seeds to absorb moisture and thicken the pudding.
- Stir once more before covering the bowl and transferring it to the refrigerator for at least 6 hours or overnight.
- Once chilled, divide the finished pudding evenly between 2-4 serving containers or glasses, depending on the desired serving size.
- For personalization and extra delicious nutrition, top with a dollop of your favorite yogurt and fresh berries. For an extra touch of sweetness, sprinkle with toasted coconut chips or semi-sweet chocolate!
Ingredients:
1 1/2 pounds Organic Brussel Sprouts
3 tablespoons Extra Virgin olive oil
Drizzle with Organic Extra Virgin olive oil
Drizzle with Organic Maple Syrup
Himalayan Pink Salt and freshly ground black pepper to taste
Directions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussel Sprouts and pull off any yellow outer leaves. Toss Brussel Sprouts in a bowl with the olive oil, maple syrup, salt and pepper. Pour onto a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Serve immediately.
Italian Roasted Mushrooms and Veggies
Makes 4 servings
Ingredients:
2 cups organic mushrooms
2 cups organic cauliflower
2 cups organic tomatoes
6 organic cloves garlic
2 tablespoons organic olive oil
2 teaspoons organic Italian seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon organic parsley
Instructions
1. Preheat oven to 400 F degrees.
2. In a bowl, add all of the mushrooms and veggies. Drizzle with olive oil, add Italian seasoning, salt, pepper, and toss until well combined.
3. Spread the veggies on a baking sheet and place in the preheated oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.
4. Garnish with fresh parsley before serving.
Recipe Notes
If you do not have Italian seasoning you can use equal amounts of organic basil, oregano, rosemary, and thyme.
Makes 4 servings
Ingredients:
2 cups organic mushrooms
2 cups organic cauliflower
2 cups organic tomatoes
6 organic cloves garlic
2 tablespoons organic olive oil
2 teaspoons organic Italian seasoning
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon organic parsley
Instructions
1. Preheat oven to 400 F degrees.
2. In a bowl, add all of the mushrooms and veggies. Drizzle with olive oil, add Italian seasoning, salt, pepper, and toss until well combined.
3. Spread the veggies on a baking sheet and place in the preheated oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and cauliflower is fork tender.
4. Garnish with fresh parsley before serving.
Recipe Notes
If you do not have Italian seasoning you can use equal amounts of organic basil, oregano, rosemary, and thyme.
Ingredients:
4 cups organic homemade Broth
4 cups organic homemade Broth
4 organic Roma Tomatoes
1 large, peeled organic Carrot
2 de-veined organic Bell Peppers
1 organic Avocado
1 small package fresh organic Cilantro
1 tsp no salt herb seasoning
3/4 tsp pink Himalayan salt
4 peeled cloves of organic Garlic
Wash and prepare all produce. Add all ingredients to BlendTec or Vitamix and puree. Add can of black beans and 2 cups of corn while soup in warming to light boil and remove from heat. Serve with grated Cheddar (no growth hormones, no antibiotics...Non GMO, organic, Grass Fed. Yes it does exist, read the label!) avocado slices and tortilla chips (look for chips that don't use Canola Oil) Ole!
Wash and prepare all produce. Add all ingredients to BlendTec or Vitamix and puree. Add can of black beans and 2 cups of corn while soup in warming to light boil and remove from heat. Serve with grated Cheddar (no growth hormones, no antibiotics...Non GMO, organic, Grass Fed. Yes it does exist, read the label!) avocado slices and tortilla chips (look for chips that don't use Canola Oil) Ole!
By: Alyssa Rimmer
Ingredients
- 1 medium organic zucchini
- 1 cup shredded organic cabbage
- 1 cup sliced organic red bell pepper
- 2 organic scallions thinly sliced
- 1/4 cup chopped organic cilantro
- 1/2 cup cooked organic quinoa
- 1/4 cup dry roasted organic peanuts
For the sauce:
- 2 tablespoons creamy organic peanut butter or almond butter
- Juice of 2 organic limes
- 2 teaspoons gluten-free organic tamari
- 1 teaspoon organic sriracha sauce or organic asian hot sauce of choice
- 1/2 teaspoon ground organic ginger
- Water as needed to thin the sauce
Instructions
1. Slice the ends off the zucchini and secure it to your spiralizer. Spiralize the zucchini into long noodles and transfer to a large bowl.
2. Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.
3. In a small bowl, whisk together dressing ingredients. Add water, 1 tablespoon at a time, until it's thin enough to pour -- you're looking for the consistency of a creamy dressing.
4. Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!
4. Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!
Serves 4
Ingredients (use organic where possible):
Ingredients (use organic where possible):
- 4 thin boneless skinless chicken breasts
- 2 teaspoons olive oil
- 2 teaspoons chili powder
- Himalaya pink salt to taste
- 1 cup diced mango
- 1 cup diced avocado
- Juice of 1 lime
- 1/2 cup minced red bell pepper
- 1/4 cup chopped cilantro
Preparation:
1. Heat a grill over medium-high heat. Drizzle the olive oil over the chicken breasts and sprinkle with the chili powder and salt to taste.
2. Grill for 4-5 minutes on each side or until cooked through.
3. While the chicken is cooking, combine the mango, avocado, red bell pepper and cilantro in a bowl. Stir in the lime juice and salt to taste.
4. Plate chicken on a bed of wild rice.
5. Spoon the salsa over the chicken and serve.
Makes 8 to 12 servings
Ingredients (Use organic where possible):
- 2 pounds ripe red tomatoes, cored and roughly cut into chunks
- 1 Italian frying (cubanelle) pepper or another long, light green pepper (Anaheim) cored, seeded and roughly cut into chunks
- 1 cucumber, 8 inches long, peeled and roughly cut into chunks
- 1 small mild onion (white or red), peeled and roughly cut into chunks
- 1 clove garlic
- 2 teaspoons sherry vinegar, more to taste
- Pink Himalayan Salt
- ½ cup extra-virgin olive oil, more to taste, plus more for drizzling
Preparation:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Serves: 4-6
Ingredients (use Organic where possible):
1 T coconut oil
1 medium yellow onion, diced
½ - 1 t dried chili flakes
½ t ground coriander
½ t ground cumin
½ t ground turmeric
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
Himalayan pink salt and ground black pepper, to taste
1 ½ lbs (2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable or chicken stock
13.5 oz can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)
Garnish options:
chopped cilantro
extra chili flakes
lime wedges
Directions:
Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve the stew hot with desired garnish.
Ingredients (use Organic where possible):
1 T coconut oil
1 medium yellow onion, diced
½ - 1 t dried chili flakes
½ t ground coriander
½ t ground cumin
½ t ground turmeric
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
Himalayan pink salt and ground black pepper, to taste
1 ½ lbs (2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable or chicken stock
13.5 oz can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)
Garnish options:
chopped cilantro
extra chili flakes
lime wedges
Directions:
Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve the stew hot with desired garnish.
