Base Ingredients

• 1 cup desiccated coconut
• 1 cup rolled oats
• Zest of 1 lemon
• Juice of 1 lemon
• ½ cup dates soaked in boiling water for 30 mins
• 3 Tbsp. of water from the dates
• 3 Tbsp. coconut oil
• Pinch of salt

Icing Ingredients

• 1 cup desiccated coconut
• Zest of 2 lemons
• Juice of 2 lemons
• 1/3 cup maple syrup
• ¾ cup coconut oil, melted
• Pinch of salt
• Water from date soak, as needed

Method

1. In a food processor, blend coconut, oats and zest until fine.
2. Add the dates, coconut oil, lemon juice, salt and water. Blend until you get a dough-like consistency.
3. Press dough into a lined baking dish (roughly 20x20cm)
4. Place tin in the fridge while you make the icing
5. On a high speed, blend the coconut and lemon zest until fine.
6. Add the salt, maple syrup, lemon juice and melted coconut oil. Blend until smooth.
7. Pour icing over the base and return to fridge.
8. Allow to set for a few hours then slice into squares.

Notes

I was on the lighter side with the coconut oil, especially in the icing, as I didn’t want the slice to be too oily or the coconut flavour to be too strong. I measured just under ¾ cup of coconut oil and before it was melted. I added date water into the icing until I got the consistency I wanted.

When you zest a lemon, you only want to finely grate the yellow part of the lemon skin. The white under the skin tastes bitter.

By Monique Sparks
USANA Australia and New Zealand Marketing Assistant

Top off your snack with refreshing fruit infused water! 

5 Ways To Make Fruit Infused Water

The post Immunity Boosting Raw Lemon Slice Recipe appeared first on Usana Health Sciences Organization.

This Vegetable Frittata is great for overall health thanks to its nutritious ingredients:

Eggs—only 77 calories each and loaded with high-quality proteins, vitamins, minerals, and good fats

Vegetables—this colorful blend is likely to reduce your risk of some chronic diseases

Garlic—great for providing the antioxidants your body needs

Vegetable Frittata

Servings: 2

Ingredients

• 6 organic eggs, lightly beaten
• 2 tsp. extra virgin olive oil (or grass-fed organic butter)
• 1 small onion, diced
• 2 cloves garlic, finely chopped
• 1 red capsicum, diced
• 1½ cups broccoli, finely chopped
• 1½ tsp. dried thyme
• ½ tsp. ground black pepper
• ½ tsp. unrefined sea salt

Preparation

1. In a medium skillet, heat olive oil or butter; add diced onion and garlic and sauté over medium heat until soft, about 5 minutes.
2. Place cooked onion and garlic in a bowl with the red bell pepper, broccoli, dried thyme, black pepper, and sea salt. Mix well.
3. Add eggs. Mix well and then pour egg and vegetable mixture into a greased (butter or coconut oil) casserole dish or bread pan.
4. Bake at 375 degrees for 25–30 minutes or until eggs are cooked.
5. Serve topped with avocado slices and tomato salsa (optional).

Share this recipe with your friends and family to help promote healthy habits! #LiveUSANA.

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The post How To Make USANA Vegetable Frittatas appeared first on Usana Health Sciences Organization.

This dish an excellent choice if you are sensitive to gluten or wheat, or on a low carb diet. Also, it is low in calories as it has a high water content. There are about 15 calories in 100g of raw zucchini. Great if you are watching your calorie intake. Plus, you can add protein powder for a protein boost.

Zucchini has impressive nutritional content – it boasts high levels of B-vitamins, dietary fiber, pectin, and antioxidants, which all offer immense benefits to your health. It can even help regulate blood sugar levels, which can greatly benefit diabetics. Most of the antioxidants and fiber are in its skin though, so it’s best to keep the skin on.

Another little known zucchini nutrition fact, is that it contains folate, which is important for cell division and healthy DNA. It is also a wonderful source of potassium, a heart-friendly nutrient that helps moderate your blood pressure levels and counters the effects of too much sodium. In fact, a zucchini has more potassium than a banana!

To choose zucchini, you will want to choose one that is approximately 6 to 8 inches long and about 2 inch around. It should feel firm to the touch and have shiny skin. You want to avoid one that is too large or has rough skin. Avoid any that have dry or wrinkled ends as this means the zucchini isn’t fresh anymore.

Pesto Zucchini Noodles

Serves 4

Ingredients

5 zucchinis

½ avocado

½ tub pesto dip

½ teaspoon garlic powder

2 scoops protein powder

1 cup fresh basil

1 can chickpeas

1 cup peas

2 cups spinach leaves

20g pumpkin seeds

10g chia seeds
Salt and pepper to taste

1 tablespoon extra-virgin olive oil (optional)

Method

1. Grate zucchinis lengthwise using a mandoline or a spiralizer. Set aside in a big bowl.

2. Mash the avocado. Mix with pesto dip, garlic powder and protein powder. Chop half of the basil and mix it into the sauce. Thin down with a bit of water if required. Season with salt and pepper.

3. Toast pumpkin seeds on a frying pan until fragrant. Set aside for topping.

3. Add in the rest of the basil, chickpeas, peas, spinach leaves, pumpkin seeds and chia seeds into the bowl with zucchinis. Season with salt and pepper. Add in the extra virgin olive oil.

Written by Lismi Wong

The post Pesto Zucchini Noodles Recipe appeared first on Usana Health Sciences Organization.