Recipes

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29 Apr: Chocolate Coconut Overnight Oats

Ingredients: 1/3 cup plain Greek yogurt 1/2 cup (heaping) rolled oats 2/3 cup full-fat coconut milk (in the can) 1 tablespoon chia seeds or ground flax meal 1/2 teaspoon vanilla extract Pinch of salt 0-2 tablespoons honey or maple syrup 2 tablespoons unsweetened cocoa powder 1/4 cup unsweetened flaked coconut

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22 Apr: Homemade Black Bean Hummus

Ingredients: 1 15 oz. can black beans, liquid reserved 1 large garlic clove 1 tablespoon tahini 1 tablespoon sesame oil 2-3 tablespoons lemon juice 1/2 teaspoon salt 1 teaspoon cumin 1/4 teaspoon smoked paprika 1/8-1/4 teaspoon cayenne pepper, depending on how hot you want it 1-2 tablespoons of the reserved bean liquid 1/4 cup fresh cilantro (or parsley)

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31 Mar: Carrot Energy Bites

Ingredients: 1/3 cup almonds 1/2 cup dates 1/2 cup grated orange carrots 1/2 cup grated purple carrots 1/2 cup rolled oats 1/3 cup coconut flakes 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract

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25 Mar: Thai Chicken Zucchini Noodles

Ingredients 1 clove garlic, minced 2 teaspoons fresh ginger, minced 4 tablespoons peanut butter 1 lime, zested and juiced 2 tablespoons soy sauce ¼ teaspoon red pepper flakes 2 tablespoons canola oil 2 cups chicken breast, cooked and shredded 3 zucchini, spiral sliced 2 large carrots, spiral sliced 1 red pepper, spiral sliced 1/3 cup fresh cilantro, chopped 1/4 cup green onions, diced chopped unsalted roasted peanuts and lime wedges (optional as a garnish)

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04 Mar: Pineapple Coconut Chicken Skewers

Ingredients: 5-6 chicken breasts, cut into 2-3” 1 cup pineapple, 2×1” cubes 1 green pepper, cut into 1 ½” squares 1 red pepper, cut into 1 ½” squares   Marinade: 2 tablespoons dijon or stone ground mustard 2 tablespoons coconut oil, melted 2 tablespoons honey 1 tablespoon apple cider vinegar ¼ teaspoon salt ¼ teaspoon pepper   Dipping Sauce: 3 tablespoons coconut oil, melted 1 tablespoon honey 1 teaspoon fresh lime juice 2 teaspoons chopped cilantro Directions: Combine the marinade- mustard, honey, coconut oil (melted), apple cider vinegar, and salt and pepper. Combine the chicken and marinate in a large zip lock and marinate overnight or for at least few hours. Cut the pineapple, red and green peppers into 2” chunks. If you are using wood skewers make sure to soak them first, then place the chicken, pineapple, and peppers, alternating, onto the skewers. (You can also put all the…