Yoor. Blog
Vision
Optimal Health & Wellbeing, Global Impact.
Mission
Helping people live healthier lives using proactive Generative AI to create
a uniquely personalized health and weight management wellness solution, making it
easy for everyone to be happy and healthy.
Recipes
This is a journey, not a destination
This meal plan has evolved over since this program started. Yoor. COACH analyzes the data collected and optimizes your health. In this case Yoor. COACH is focusing on meals to lower the participant’s weight and create positive health benefits.
50-100 mL Macadamia Nut Milk ( I switched to using water)
3 Tbsp ground macadamia nuts (20% off)
2 tsp of ground walnuts
2 Tbsp chia seeds
1 tsp of ground flaxseed (seed that is ground into flour)
1 Tbsp dark chocolate or cocoa flavanols
1 tsp sunflower lecithin
1/2 tsp ceylon cinnamon
1/2 cup blueberries/raspberries/strawberries (your choice)
3 cherries
2 oz pomegranate juice
1/2 tsp of collagen peptides 25 mg
2 Tbsp Pea Protein
Nutty Pudding Preparation instructions
Add 50-100 mL milk nut based upon desired consistency or water.
Add walnuts, macadamia nuts, ground flax seeds (highest nutritional value to buy seeds and grind)
Add cocoa, sunflower lecithin, cinnamon
Add 3 cherries, 1/2 cup of berries & pomegranate juice
Mix the smoothie on high for 30 – 60 seconds
Nutty Puding Smothie
Super Veggie Gazpacho Soup
1 Cup of cooked Black lentils, 45 grams dry
250 grams Broccoli (head+stalk)
150 grams Cauliflower
50 grams Shiitake or Maitake Mushrooms
2 Tbsp Minced Garlic
2 Tbsp Minced Ginger
1 Lime
1 Tbsp Cumin
2 oz. Apple Cider Vinegar
1 Tbsp Hemp Seeds
After prep, drizzle 1 Tbsp of Extra Virgin Olive Oil
1 Tbsp 100% dark chocolate nibs
Super Veggie Soup Puree preparation instructions:
Weigh vegetables. Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger, and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable.
Lentils: bring the water to boil in a medium saucepan. Add lentils. Reduce heat to low and cook uncovered for 18-20 or minutes until “al dente”. Place in a colander to drain and rinse under cold water
You can choose to blend or keep whole pieces.
Blend in a high-speed blender place 1 Tbsp of dried cumin, 1 Tbsp of apple cider vinegar, 1 fresh Lime, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
If needed add some of the vegetable water (or steaming water) to thin out the texture.
Top with hemp seeds and dark chocolate nibs.
1 sectioned Cara Cara Orange
30 grams or a handful Goji Berries
30 grams or 2 handfuls crushed in your hand of Walnuts
14 Grape Tomatoes (lately I have not been adding the salad)
3 cups Spring Mix
1 cup or a handful of bean sprouts
¼ cup Fresh Mint
2 oz. Fig Balsamic Vinegar
Orange Fennel Salad Preparation Instructions
Gather ingredients. Segment the orange. Shred the fennel on a grater. Toss in greens, torn mint leaves, fennel, and grape tomatoes, top with chopped pecans, and goji berries. Right before serving add fig balsamic dressing.
Orange Fennel Salad
Stuffed Sweet Potato
Sweet Potato 300 grams cooked
1 cup mung beans cooked
12 Grape Tomatoes
½ Avocado
¼ cup Cilantro
1 large jalapeno/serrano pepper
2 whole Limes
1 whole Lemon
1 Tsp Chile Powder
Stuffed Sweet Potato Preparation Instructions:
Roast the sweet potato until you can puncture it with a fork. While the potato is roasting, place mung beans in a bowl. Add the juice of half of a lemon and the chile powder and set aside to marinate.
On a sheet pan, roast the grape tomatoes until they have popped and have a bit of color. (I usually don’t roast the tomatoes, sometimes I don’t include them.)
Add to a small bowl the avocado mash with the juice of one lime and half of a lemon. Stir until creamy.
Thinly slice the jalapeno/serrano pepper.
Once everything is roasted, build your dish. Start with the potato, and slice it open. Remove skin if preferred. Pour the mung bean mixture over the sweet potato, next add roasted grape tomatoes and some jalapenos. Top with avocado mixture, chopped fresh cilantro, radishes, and the remainder of jalapeno peppers. Serve with sliced lime on the side.
1/8 cup Crushed walnuts
4 Tbsp Goji Berries
