Whole Foods Protein Shake Recipe

By Dr Mark Hyman Published: February 25, 2013

• Yield: 1 Servings
• Prep: 05 mins
• Cook: 05 mins
• Ready In: 10 mins

Nutritional analysis per serving: calories 327, carbohydrates 33 g, fiber 9 g, protein 7 g, fat 22 g, cholesterol 0 mg, sodium 68 mg …

Ingredients

• 1/2 cup wild blueberries frozen
• 1/2 tablespoon hemp seeds
• 1/2 tablespoon chia seeds
• 1 tablespoon organic almond butter
• 4 ounces hemp milk unsweetened
• 1/2 large banana
• 1/2 tablespoon coconut butter
• 1 measure water desired consistency

Instructions

1. Combine all ingredients in a blender and blend on high until smooth. Be sure to add enough water so that the smoothie is drinkable but still thick (usually adding about an inch or two of liquid above the contents does the trick).
   

• Course: Snack
• Skill Level: Beginner

Grilled Summer Vegetables Recipe

By Dr Mark Hyman Published: August 1, 2012

• Yield: 4-6 Servings
• Prep: 1 hr 5 mins
• Cook: 15 mins
• Ready In: 1 hr 20 mins

Nutritional analysis per serving: calories 143, carbohydrates 7.7 g, fiber 2.9 g, protein 2.7 g, fat 12.3 g, cholesterol 0 m, sodium …

Ingredients

• 1 Bunch Asparagus trimmed
• 1 Zucchini
• 1 Summer Squash
• 1 Onion
• 1 Red Bell Pepper
• 1/3 Cup Extra Virgin Olive Oil
• 1 Pinch Sea Salt
• Pepper to taste

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy

Grilled Salmon with Cilantro Mint Chutney Recipe

By Dr Mark Hyman Published: August 1, 2012

• Yield: 4 Servings
• Cook: 10 mins

Nutritional analysis per serving: calories 479, carbohydrates 1.9 g, fiber 0.5 g, protein 38.1 g, fat 34.6 g, cholesterol 107 mg, …

Ingredients

• 1 1/2 Pounds Wild Salmon
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Pinch Sea Salt
• 1 Pinch Black Pepper
• 1 Small Bunch Cilantro including stems rinsed
• 2 Tablespoons Fresh Mint Leaves chopped
• 3 Tablespoons Extra Virgin Olive Oil
• 1 1/2 Tablespoons Garlic minced
• 1 Pinch Sea Salt
• 1 Tablespoon Fresh Lemon or Lime Juice
• 1 Pinch Chili Pepper Flakes optional

Instructions

1. Season salmon with olive oil, salt, and pepper. Set aside for 10 minutes.
   
2. Combine all chutney ingredients in a blender. Blend until smooth and fragrant. Set aside.
   
3. Heat a griddle, grill, or grill pan on medium-­‐high heat and place fish on grill, skin side down. Allow salmon to cook until skin is charred and fish is almost cooked through. This will take about 15 minutes depending on the thickness of the salmon.
   
4. Turn salmon over and grill a few more minutes, until fish is fully cooked.
   
5. Remove from heat and lay skin side up on a platter. Pull skin off salmon and flip back to serve.
   
6. Spread chutney on top of salmon. Serve with wedges of lemon or lime.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Easy

Lacinto Kale with Roasted Squash Recipe

By Dr Mark Hyman Published: August 1, 2012

• Yield: 4 Servings
• Prep: 5 mins
• Cook: 30 mins
• Ready In: 35 mins

Nutritional analysis per serving: calories 147, carbohydrates 19.5 g, fiber 3.6 g, protein 4.2 g, fat 7.5 g, cholesterol 0 mg, sodium …

Ingredients

• 2 Cups Butternut Squash peeled and cubed
• 1/2 Red Onion thinly sliced
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Pinch Sea Salt
• 6 Cups Lacinato or Tuscan Kale chopped
• 3/4 Cup Water

Instructions

1. Preheat oven to 375 degrees.
   
2. Toss the cubed squash and red onion with 1 tablespoon of the olive oil and salt. Place in a baking pan and roast until squash is soft, about 25 minutes.
   
3. Heat sauté pan on medium heat. Add kale and water and cook for a few minutes, then cover with a lid to steam the kale. When kale is tender and water has evaporated, add roasted squash and onions, top with remaining olive oil, and serve.
   

• Cuisine: American
• Course: Side Dish
• Skill Level: Easy