12 to 14 large green cabbage leaves
1-1/4 lb. ground turkey breast
5 grams PGX unflavored granules (1 scoop)
2 large whole eggs, plus 1 egg white
1 white onion, minced
2 tbs. minced garlic
1 Fuji apple (or any), chopped
1 cup cooked long grain brown rice (1/2 cup dry)
1 tbs. dill weed
2 tbs. fresh parsley
Pepper (to taste)

Cooking Sauce:
1 tbs. extra virgin olive oil
2 small white onions, sliced thinly
1 tbs. extra virgin olive oil
2 small white onions, sliced thinly
1 28-oz. can crushed tomatoes
3 tbs. fresh lemon juice
1 tbs. paprika
1 tsp. Worcestershire sauce

Directions:

1. Fill a large pot with 3 inches of water. Bring to a boil. Place cabbage leaves in boiling
water for 3 minutes. Drain and refresh under running cold water to stop the cooking
process. Dry on paper towels and set aside.

2. In a large bowl, combine raw turkey breast, eggs, onion, garlic, apple, cooked rice,
dill weed, parsley, and pepper. Mix well.

3. Place the cabbage leaves on a work surface. Divide the filling equally between the
cabbage leaves, putting about 1/4 cup of the turkey-rice mixture at the bottom of each
cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled
leaves aside.

4. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic;
sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and
cook, uncovered, for another 5 minutes. Stir occasionally.

5. Place half of the sauce in the bottom of a 4-quart or larger slow-cooker. Arrange filled
cabbage leaves, seam side down, on top of the sauce, making several layers. Spoon
the remaining sauce over the cabbage rolls. Do not stir.

6. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3-1/2 to 4 hours.

Split-Pea-GX Soup

1 pound dried split green peas
3 stalks celery with leaves, chopped
2 cloves garlic, minced add to shopping list
1 large yellow onion, chopped
1 cup baby carrots, chopped
1/2 cup chopped fresh parsley
1 tbs. dried thyme
2 bay leaves
2 tsp. sea salt
freshly ground black pepper to taste
1 tbs. extra-virgin olive oil
2 tsp. liquid smoke seasoning
4 cups (32 ounces) vegetable stock
5 grams PGX unflavored granules (1 scoop)
2-1/2 cups water

Directions

1. In a large bowl, soak the peas for 4 hours in enough water to cover them by 2″. Drain
and rinse.

2. In a slow cooker, combine the peas, celery, garlic, onion, carrots, parsley, thyme, bay
leaves, salt, pepper, oil, and liquid smoke. Add the stock.

3. In a medium bowl, combine the PGX granules and water. Stir to thicken. Add to the
slow cooker. Mix.

Pasta a la PGX
(Serves 6)

1 pound whole wheat pasta
1 pound boneless skinless chicken breasts
3 stalks celery –chopped
1 red bell pepper –chopped
2-1/4 ounces black olives –sliced
4 ounces fresh grated parmesan cheese
1 – 2 scoops PGX unflavored granules
3 green onions –finely sliced
16 ounces reduced calorie/lite Italian salad dressing

Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until
juices run clear. Allow to cool. Or, you can bake the chicken if you prefer. Cut it into bite
size pieces. Drain noodles. Add all ingredients and mix well. Serve warm or cold.

Greek Style PGX Pasta

6 fresh baby artichokes
1/4 cup lemon juice
1/2 lb whole wheat pasta
1/2 cup tomato juice
2 TB olive oil
Juice of one lemon
2 cloves garlic –minced
3 TB fresh parsley
3 TB fresh basil –or 1 tsp dried
1/2 tsp salt
1/4 tsp black pepper
1/2 cup fresh tomato –chopped
1/2 cup olives – Kalamata
5 grams PGX unflavored granules (1 scoop)
2 TB capers
1/2 cup feta cheese –optional

1. Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts.
Cut artichokes into quarters. Combine 1/4 cup lemon juice with 2 cups water in a
medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
Steam artichokes until tender, about 20 minutes. chill.

2. In a large pot, drain and rinse pasta with cold water.

3. To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley,
basil, salt and pepper in a food processor or blender and puree for 30 seconds.

4. Toss together artichokes, pasta, capers, olives and feta cheese in a large bowl salad
bowl. Pour dressing over and toss well.

PGX Peppy Guacamole

Ingredients:
2 medium avocados, ripe
1/4 cup red onion, diced
1/4 cup diced white onion
1/2 cup seeded and chopped tomato
1 tbs. chopped fresh cilantro
juice of 1 lime
1/2 tsp. salt
Pinch of cayenne pepper
5 grams PGX unflavored granules (1 scoop)

Directions:

1. Chop avocados and throw in a large bowl with the remaining ingredients.

2. Mash mixture with a potato masher or a fork until it’s the consistency you like.

3. Serve with corn chips.

PGX Pudding

Here is a simple pudding recipe that can be made in many flavors:

1 cup cold soy or almond milk, whatever flavor you want (I like chocolate)
2 tbs. DaVinci syrup of choice
5 grams PGX unflavored granules (1 scoop)
1 tbs. cream
Stevia to sweeten

Stir together liquids. Sprinkle PGX on top, then quickly stir in without clumping it. It
mixes pretty easily in cold ingredients. Let set for 10-15 minutes or so, then eat or
refrigerate.

Julia’s Favorite Strawberry Pie Cheesecake
1 cheesecake/pie, serves 6

Crust:

1 cup graham cracker crumbs
1/4 cup ground flaxseeds add to shopping list
1/4 cup oat bran
1/3 cup water
5 grams PGX unflavored granules (1 scoop)

Filling:

2 cups 1% cottage cheese
5 grams PGX unflavored granules (1 scoop)
3 ounces fat-free cream cheese
3 scoops strawberry or vanilla whey protein powder

Topping:

1 cup sliced fresh strawberries
4 tbs. sugar-free strawberry jam

Directions
TO MAKE THE CRUST:

1. Coat a 9″ pie pan with cooking spray.

2. In a large bowl, combine all of the crust ingredients. Stir this mixture until it’s all the
same consistency.

3. Press the crumb mixture into the pie pan, easing the crust up the sides of the pan.

To Make The Filling:

4. In a blender, combine all of the filling ingredients. Blend on
high until smooth and creamy.

5. Pour the filling into the crust. Refrigerate for 1 hour.

To Make The Topping:

6. In a small bowl, mix together the strawberries and jam.

7. Spread the topping over the chilled pie.

HANDY ‘ONCE-A-WEEK’ RECIPES FOR HEALTHY BREAKFAST AND SNACKS

PGX Nut Butter Balls –THE healthiest best christmas cookie ever!
(makes about 20 balls)

1 cup chocolate hazelnut butter
1/2 cup almond butter
1/2 cup unsweetened coconut (med shred works best)
2 TBS wheat germ
3 TBS dark Agave syrup
1 scoop NF vanilla Whey powder
5 grams PGX unflavored granules (1 scoop)
2 TBS toasted sesame seeds
2 TBS shredded coconut

Mix butters together, add coconut and wheat germ, mix well. Then add Agave syrup,
Whey powder and PGX until fully mixed. Roll into balls, then roll in a mixture of toasted
sesame seeds and coconut. Will make about 20 balls. Enjoy right away and refrigerate
any that may be left.
For a truly healthy snack use only organic ingredients. You can use any type of nut
butter that you prefer.