Recipes

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03 Dec: Gingerbread Energy Balls

Ingredients: 1 cup pitted dates (about 12) 1 cup toasted pecans 1 tablespoon molasses 1 teaspoon cinnamon 1 teaspoon ground ginger ¼ teaspoon nutmeg ¼ teaspoon cloves ¼ teaspoon salt 2 oz. dark chocolate, to drizzle (optional)

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12 Nov: Black Bean & Mango Quinoa Salad

Ingredients: 2 cups cooked quinoa, at room temperature or chilled 1 can (15 oz.) black beans, drained and rinsed 1 mango, peeled and diced 1 red bell pepper, diced 4 green onions, thinly sliced 1/2 cup chopped fresh cilantro 3 tablespoon red OR white wine vinegar 3 tablespoons extra virgin olive oil 2 tablespoons fresh lime juice (about 1 small lime) 1/2 teaspoon salt 1/4 teaspoon pepper

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05 Nov: Taco Zucchini Noodles

INGREDIENTS: 1 tbsp olive oil 2 large zucchinis, spiralized 1 lb lean ground turkey 1 clove garlic, minced 1/2 small brown onion, peeled and finely chopped 3 tbsp of homemade taco seasoning (or one packet of your favorite taco seasoning) 1/4 cup water 14 oz can diced tomatoes 1/2 cup shredded cheddar cheese fresh cilantro leaves one lime, sliced into wedges

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22 Oct: One-Pot Veggie Pasta

INGREDIENTS: 2 teaspoons extra-virgin olive oil 1/2 medium yellow onion, chopped 1 (8 oz.) package button mushrooms, sliced 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes (optional) 2 cups low-sodium vegetable broth 1 (14.5 oz.) can fire-roasted diced tomatoes 10 oz. thin whole-wheat spaghetti noodles 3 cups fresh spinach or baby spinach 1/4 cup grated Parmesan cheese, plus extra for serving For serving: 1/4 cup fresh chopped basil or parsley (optional)

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15 Oct: Sun-Dried Tomato Chicken

Ingredients: 1 tablespoon Olive Oil 4 large Chicken Breasts (whole or cut into strips) 1/4 cup Chicken Broth 1 tablespoon Cornstarch 2 cloves Garlic, minced 1/2 cup Coconut Cream 1/2 cup Sun-Dried Tomatoes (drained if packed in oil) 1/2 cup Fresh Basil, chopped  Sea Salt  Pepper