The goods:
1 frozen banana
1/2 cup blueberries
1 kiwi
1 tbsp nut butter
1/2 tsp cinnamon
2 handfuls spinach
1 tsp spirulina
1 tsp bee pollen
1 tbsp hemp, chia and flax seeds
Coconut water/regular water
Blend until desired consistency. Feel free to sub any fruit you desire in place of kiwi and/or blueberries. Frozen fruit makes for a significantly better smoothie.
The goods:
5 medjool dates
1/4 cup raw cashews
1-2 tsp maca
2 tbsp cacao
1/2 tbsp water
Process first 4 ingredients until crumbly. Add water and continue to process until doughy. Roll into balls and refrigerate or freeze until ready to eat!
The goods:
1/2 cup coconut oil
1/2 cup coconut sugar
1 flax egg: 3 tbsp water 1 tbsp flax meal left to sit for 10 min
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup whole wheat flour
1/4 tsp cinnamon
1/2 cup dark chocolate chips
Preheat oven to 350 and line baking sheet with parchment. Beat coconut oil and sugar for 1-2 minutes until creamy. Beat in the remaining ingredients. Fold in chocolate chips. Using a tablespoon roll into balls and flatten slightly. Bake for about 12-14 minutes. Allow to cool for 5 minutes before transfering to a cooling rack. Makes about 16 delicious cookies.
The goods:
Hummus
Black beans
Cumin, smoked paprika, chili powder, cayenne
Chopped veggies of choice
Salsa
Whole grain tortilla
Smear hummus all over one side of the tortilla, add a sprinkle of each of the spices. Heat coconut oil over medium heat and add the wrap hummus side up. Add beans and veggies if you wish and fold over. Cook until crispy on the outside and warm on the inside. Serve with salsa and avocado (or add along with the beans when cooking).
The goods:
1 serving tempeh
1/4 white onion, sliced into strips
Handful of sliced brown mushrooms
1 clove garlic, minced
1 tbsp tamari
1/2 tbsp honey
Pinch of thyme
Salt and pepper to taste
Coconut oil for the pan
Heat coconut oil over medium heat. Add the onions and saute, stirring frequently to prevent burning, for about 5-10 minutes. Add the mushrooms, garlic and tempeh and continue to saute for a few more minutes. Add the tamari and honey and the thyme. Let it simmer for about 5 more minutes. Serve with rice or grain of choice and some roasted veggies.
Serves 1
The goods:
about two cups worth chopped veggies of choice
coconut oil
2 tbsp peanut butter
1 tbsp apple cider vinegar
1/2 tbsp olive or sesame oil
1/2 tbsp honey
1/2 tbsp tamari
pinch chili's
1/2 tsp grated ginger
1 clove garlic, minced
1 tbsp water
Saute your veggies in coconut oil. Meanwhile either blend or whisk sauce ingredients. Plate veggies over grain of choice and drizzle sauce over top. Garnish with chopped peanuts and sesame seeds.
Serves 2
The goods:
1/2 onion, chopped
2 cloves garlic, minced
1/2 inch ginger, grated
1 1/4 tsp curry powder
3/4 tsp garam masala
1/4 tsp turmeric
pinch chili flakes
1/2 tsp salt, and pepper to taste
1/4 of a lime, juice
1/2 cup lentils of choice (green, red etc.)
1-2 cups vegetable broth
1-2 cups chopped kale (optional)
1/2 cup corn kernels (optional)
coconut oil
Heat coconut oil over medium heat and saute onions and garlic for a couple minutes. Add spices and continue to saute for a few minutes more. Add lime juice, lentils, optional veggies and broth. Bring to a boil then turn down to a simmer and let cook for 15-20 minutes depending on the lentils you used. Serve over a grain or with a pita.
Serves 1
The goods:
1/2 an avocado
2 tbsp cacao powder
1-2 tbsp honey
1 tbsp chia seeds
2-3 tbsp almond milk
Walnuts, goji berries, cacao nibs
Blend all ingredients together until smooth but thick, adding milk as necessary and sweeten to taste. Eat plain or add any toppings you like!
