Ingredients:
6 oz. organic vanilla yogurt
4 ripe strawberries (organic please) can use fresh or frozen
½ cup blueberries (organic please) fresh or frozen
1 Tbsp. oat bran or flax meal
4 oz. organic unsweetened cranberry juice
1 Tbsp. raw honey
1 Tbsp. fresh lime juice
Ice optional
Instructions:
Combine all ingredients in a blender and puree until smooth. Serve in a chilled glass!
Ingredients:
1 ½ cups of quinoa
2 ½ cups of water
3 cloves of garlic, crushed
½ cup toasted nuts of your choice
¾ cup of dates, halved
Rind of 1 lemon
Dash of sea salt & black pepper, or cayenne
4 skinless chicken breasts, or 8x200g chicken thighs & bone-in
2 cups of parsley or cilantro
A little olive oil
Instructions:
Ingredients:
3/4 cup of cooked quinoa
¼ Tsp. baking powder
¼ Tsp. cinnamon
Pinch of salt
1 packet stevia (optional)
¼ Tsp. vanilla
2 eggs
Instructions:
Ingredients:
4 Tbsp. protein powder (I use plant protein)
½ stevia (optional)
3 Tbsp. coconut oil or coconut butter
1 Tbsp. raw cacao
2 Tbsp. hemp seeds
2 Tbsp. flax meal
2 Tbsp. shredded coconut
¼ Tsp. cinnamon
1/8 Tsp. maca (optional)
Instructions:
Combine all of the ingredients in a large bowl. Stir until ingredients are combined and mixed well. Once they are mixed well, roll into 6 even balls. Serve or store in the fridge. I like to eat them after they have been in the fridge for an hour or so.
Ingredients:
1 cup of almonds soaked overnight
3 cups of water
A nut milk bag or cheesecloth
Optional:
1 tsp. pure vanilla extract
2-3 dates – I like Medjool
Few drops of stevia (optional)
I like to add a dash of turmeric or ginger
Instructions:
Ingredients:
1 large carrot, finely grated
1 cup kale, finely chopped
2 stalks celery, finely grated
1 cup onion, finely grated
1 cup lentils, uncooked
¼ cup coconut oil
1 cup almond meal/flour
6 ounces cremini mushrooms, or mushrooms of your choice
2 cloves garlic
4 Tsp. mustard – I like apple cider vinegar but Dijon is fine
1 large egg beaten
Dash salt & pepper
Instructions:
Soak lentils overnight. Preheat oven to 350 degrees. Pour coconut oil in pan along with onions, sauté for 5 minutes then add mushrooms, carrots, celery, garlic and kale. Cook for 5 minutes. Add lentils and cook for 10 minutes. Remove from heat and add almond meal, mustard, beaten egg and salt & pepper mix together and form patties. Lightly grease baking sheet with coconut oil and add patties. Bake for 25-30 minutes. You can also sauté them. They go nicely with the kale salad.