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Wellnessforyourlife.com

412 Olive Ave #228
Hungtington Beach, CA 92648

Cell: 714.794.7359
Fax: 714.898.8449
Email: Hamdo@wellnessforyourlife.com


Giant Nacho Party Ring

Giant Nacho Party Ring

Ingredients

for 10 servings
• 6 oz steak, 2
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon cayenne
• 3 cups shredded cheddar cheese
• 3 jalapeño, sliced
• 1 red onion, chopped
• 4 roma tomato, diced
• 1 can black bean, drained and rinsed
• 18 oz tortilla chip, 1 bag
• sour cream, to serve
• guacamole, to serve
• pico de gallo, to serve

Preparation

1. Preheat the oven to 450˚F (230˚C).
2. Season the steaks with the salt, pepper, paprika, garlic powder, cumin, and cayenne, rubbing fully over the meat.
3. Add oil to a skillet over medium-high heat and add the steaks. Cook the steaks for 3 minutes per side.
4. Let the steaks rest for 10 minutes, and then cut into bite-sized pieces. Set aside.
5. Spray a bundt pan with cooking spray and create three layers of nachos consisting of shredded cheddar cheese, sliced jalapeños, diced red onion, diced tomatoes, black beans, and the steak. Top with more cheese.
6. Place into the oven to melt and heat up for about 10 minutes.
7. Take a serving tray and place on top of the warm bundt pan and carefully invert the nacho ring onto the tray.
8. Top with sour cream, guacamole, pico de gallo, or whatever else you would like.
9. Enjoy!



Double-decker Steak Breakfast Tacos

Ingredients

Double-decker Steak Breakfast Tacos

for 8 servings
• 1 lb , flank, skirt or flat-iron
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• 8 egg, beaten
• salt, to taste
• pepper, to taste
• 1 tablespoon butter
• 8 small flour tortilla
• 8 hard taco shell
• 1 cup grated cheddar, or jack cheese Optional Toppings
• 1 cup salsa
• 1 avocado, sliced
• queso fresco, crumbled
• fresh cilantro
• scallion

Preparation

1. Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
2. Rub all over the steak.
3. Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
4. Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
5. Remove from pan and let rest at least 10 minutes.
6. Thinly slice against the grain.
7. Preheat an oven to 350˚F (180˚C).
8. Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
9. Heat just until cheese melts, about 3-5 minutes.
10. Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
11. To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
12. Enjoy



Avocado Toast 9 Ways

Ingredients

Bread, toasted
½ avocado, mashed
Salt, to taste
Pepper, to taste
½ tomato, sliced
Romaine lettuce, shredded
2 bacon strips, crumbled

Spicy Fried Egg
Bread, toasted
½ avocado, mashed
Salt, to taste
Pepper, to taste
1 egg, fried or to preference
Sriracha

Caprese
Bread, toasted
½ avocado, mashed
Salt, to taste
Pepper, to taste
2 heirloom tomatoes, sliced
1 mozzarella ball, sliced
Handful of basil, chopped

Creamy Strawberry Balsamic
Bread, toasted
2 tablespoons goat cheese
½ avocado, sliced
3-4 strawberries, sliced
Balsamic vinegar

Hummus & Cucumber
Bread, toasted
2 tablespoons hummus
½ avocado, sliced
Cucumber, sliced
Salt, to taste
Pepper, to taste

Pesto & Parmesan
Bread, toasted
½ avocado, sliced
2 tablespoons pesto
1-2 tablespoons Parmesan, shaved

Spinach & Artichoke
Bread, toasted
2 tablespoons spinach and artichoke dip
½ avocado, sliced
1-2 tablespoons Parmesan, shaved
1 tablespoon parsley, chopped

Peach And Feta
Bread, toasted
½ avocado, sliced
1 peach, sliced
1-2 tablespoons feta cheese

Avocado Rose
Bread, toasted
½ avocado, sliced
1 strawberry, sliced

Preparation

BLTA
1) Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
2) Spread the mashed avocado evenly across toast, then top with tomatoes, lettuce, and bacon.
Enjoy!

Spicy Fried Egg
1)Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
2) Spread the mashed avocado evenly across toast, top with the fried egg, and drizzle with Sriracha.
Enjoy!

Caprese
1) Mash half of an avocado. Add salt and pepper, to taste. Mix until well combined.
2) Spread the mashed avocado evenly across toast, and top with heirloom tomatoes, mozzarella, and chopped basil.
Enjoy!

Creamy Strawberry Balsamic
1) Spread the goat cheese on toast. Add sliced avocados, strawberries, and drizzle with balsamic vinegar.
Enjoy!

Hummus & Cucumber
1) Spread hummus on toast. Top with sliced cucumbers and avocado. Sprinkle with salt and pepper, and
enjoy!

Pesto & Parmesan
1) Spread pesto on toast. Top with sliced avocado and shaved Parmesan cheese. Spinach & Artichoke
2) Spread spinach and artichoke dip on toast. Top with sliced avocado and shaved Parmesan cheese, and sprinkle with parsley.
Enjoy!

Peach & Feta
1) Alternate avocado and peach slices on the toast. Top with feta cheese, and
enjoy!

Avocado Rose
1) Thinly slice half of an avocado. Keep slices together and start molding them into a line. Start folding one end inside and wrapping other end around in a circle.
2) Place rose-shaped avocado on toast and add sliced strawberries at each corner of the toast.
Enjoy!



Spicy Fall Sausage Lentil Stew

Spicy Fall Sausage Lentil Stew

Ingredients

· 2 tbs olive oil
· 1 medium onion
· 1 lb sausage sliced
· 3 carrots chopped
· 1 lb potatoes peeled and diced
· 1 cup Pomi tomatoes
· 2 cup Mushroom Bistro Blend
· 6 cups chicken broth
· 2 cups Autumn Blend Heirloom Lentils
· 2 tsp Chipotle BBQ Seasoning
· Salt and pepper to taste if needed

Instructions

1. In a large pot, cook the onion in the olive oil over medium heat until translucent. Add the sausage and cook until it’s brown and cooked through.

2. Add the carrots, potatoes, tomatoes, mushrooms, chicken broth, lentils and seasonings to the pot. Cover and bring just to a boil. Lower the heat and simmer gently, partially covered over medium low heat, for about 20 to 25 minutes, or until the lentils are cooked and the vegetables are tender. Serve warm.


Salmon Tacos with Pomegranate Guacamole

Salmon Tacos with Pomegranate Guacamole Taco night, my friends! You don't have to wait for Tuesday for tacos. Seriously, tacos are perfect for any night of the week. Tacos have been a staple in our house for years. They always satisfy and they're so darned easy to put together. For me, half the fun is putting together the fixings, like whipping up the guacamole, shredding the cheese, roasting the jalapeno peppers. So many outstanding options available to you. If you're looking for something just a little different, I present to you this recipe: Salmon Tacos!

Salmon Tacos? Yes! Salmon Tacos. You might not automatically think SALMON for your next taco night, but you should. Sure, maybe FISH TACOS might pop into the brain, but most people think tilapia or some other white fish. Nothing wrong with that AT ALL, but next time consider this wonderfully flaky pink fish. We cook with salmon all the time. It's one of my personal go-to's. See our Salmon Recipes.

You don't need to go crazy with fixings for this recipe. The salmon alone is DANG delicious, so I paired it with a recipe we made recently - Pomegranate Guacamole. Check this out.

We LOVE this guacamole. The recipe is the result of a visit to a cool Mexican restaurant while visiting Phoenix, Arizona, called El Barrio. They had this pomegranate guacamole on the menu that we decimated in about 5 minutes. I had to make my own version. So good! The pomegranate seeds pop in your mouth with a cooling burst of tart and sweet citrus flavor.

Finish off the salmon tacos with some quickly roasted jalapeno peppers and just a bit of cilantro and you're good to go. Filing this one under Quick and Easy recipes, too, because you can do all of this in half an hour or less. Time to get cooking!

Patty's Perspective: I've recently fallen head-over-heels in love with pomegranate guacamole and want it on everything. Good thing Mike is creative and said, "Well, then, how about on salmon tacos?" What a great combination, a perfect marriage of flavors.

Salmon Tacos with Pomegranate Guacamole

Ingredients

8 ounces salmon – a thin salmon fillet is perfect
1 teaspoon ancho powder
1 teaspoon Spanish paprika
½ teaspoon ground cumin
6 corn tortillas, warmed
Roasted jalapeno peppers, sliced, for serving
FOR THE POMEGRANATE GUACAMOLE
2 avocados, peeled and pitted
1/4 cup fresh cilantro, chopped + more as needed
Juice from half a lime
1/2 teaspoon sea salt
Seeds from 1 pomegranate

Cooking Directions

Make your guacamole first. To a large bowl, add avocados and lime juice. Mash with a fork.
Add cilantro and salt. Mix well.
Taste and adjust for lime juice and salt.
Top with pomegranate seeds and set aside until ready to use.
Next, heat a pan to medium heat and add a bit of olive oil.
Rub down the salmon on each side with ancho powder, paprika and cumin. Sear each side of the salmon about 3 minutes per side, or until salmon is cooked through.
Rough chop the salmon and divide it between the 6 warmed corn tortillas.
Top with pomegranate guacamole and slices of roasted jalapeno peppers.
Serve!