Recipes!

Ingredients

1 banana, split lengthwise

1 c. vanilla yogurt

1/4 blueberries

1/4 chopped strawberries

4 Tbsp. granola

Honey, for drizzling

Directions

Place banana slices in a long narrow serving dish. Scoop yogurt on top. Top with blueberries, strawberries granola and drizzle with maple syrup. Serve immediately.

Ingredients

4 medium (~1/3 lb each) sweet potatoes

1 15-ounce can chickpeas (rinsed and drained)

1/2 Tbsp olive oil

1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika

1 pinch sea salt 

GARLIC HERB SAUCE

1/4 cup hummus or tahini

1 Tbsp refreshingly squeezed  lemon juice

3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)

3 cloves garlic, minced 

Water or unsweetened almond milk (to thin)

Sea salt to taste 

TOPPINGS (optional)

1/4 cup cherry tomatoes (diced)

1/4 cup chopped parsley (minced)

3 Tbsp finely chopped red onion

2 Tbsp lemon juice

Chili garlic sauce (Sriracha sauce is a good substitute)

Directions

Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with foil.

Rinse and scrub potatoes and cut in half lengthwise. This will cut cooking time down by half!

Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.

Rub the sweet potatoes with a bit of olive oil and place them face down on the same baking sheet (use a separate baking sheet if more room is required). Transfer to the preheated oven and bake until the sweet potatoes are fork tender and the chickpeas are golden brown – approximately 25 minutes.

While the sweet potatoes and chickpeas are roasting, prepare the sauce by adding all ingredients to a mixing bowl and whisking to combine.  Add enough water or almond milk to thin so it flows to pour. Taste and adjust seasonings as needed. Add more garlic, salt, lemon juice or dill to taste.  

Also prepare the parsley-tomato topping by tossing tomato, parsley, and red onion with lemon juice and set aside to marinate.

Once sweet potatoes and chickpeas are golden brown – roughly 25 minutes – remove from the oven.

Serving

Flip potatoes flesh-side up and smash down the insides a little bit (I used the back of a spoon). Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce.

Ingredients

3/4 c. balsamic vinegar

1 tsp. garlic powder

2 Tbsp. honey

2 Tbsp. extra-virgin olive oil

2 tsp. Italian seasoning

Kosher salt

Freshly ground black pepper

4 boneless skinless chicken breasts

4 slices mozzarella

4 slices avocado

4 slices tomato

2 Tbsp. Freshly sliced basil, for garnish

Balsamic glaze, for drizzling

Directions

Step 1

In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.

Step 2

When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.

Step 3

Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.

Step 4

Garnish with basil and drizzle with balsamic glaze.

Ingredients

8 bag green tea

2 sprig fresh thyme

1/2 fresh pineapple

Directions

Step 1

Bring 4 cups of water to a boil in a medium saucepan. Remove from heat and add the tea bags and thyme. Let steep, stirring twice, for 4 minutes. Discard the tea bags and let the tea cool.

Step 2

Discard the thyme from the iced tea concentrate and stir in the pineapple and 4 cups of cold water. Serve over ice with additional thyme, if desired.

Add a healthy splash of maple syrup to you glass as a sweetener if preferred! 

Ingredients 

16 oz. bag raw mixed nuts

1 egg white

1 tablespoon sea salt

½ teaspoon pepper

1 tablespoon minced rosemary

1 teaspoon ground sage

1 tablespoon garlic powder

½ teaspoon smoked paprika

Directions

Preheat oven to 300 degrees. Pour nuts into a bowl. In a small bowl, whisk the egg white until a little bit foamy. Pour egg white over nuts and stir to coat. In another small bowl, combine the rest of the ingredients and stir until they are evenly mixed. Pour spice mix over nuts and toss to coat. Pour onto a pan covered with foil (i use non-stick), or parchment paper in an even layer. Roast for 16 minutes, stirring halfway through.

Ingredients 

1 fresh cinnamon stick

3 inche piece of fresh ginger washed a chopped with the skin on

palmful of fresh clove

1 piece of fresh nutmeg 

a pinch of black pepper

2 cups of fresh turmeric, washed a chopped with the skin on

5 c of water

Raw honey to sweeten

Milk sub of choice (I recommend oat milk or coconut milk, but any will work just fine!)

Directions

Simmer herbs and water together in a sauce pan on med-high heat for 5 mins. Bring to a low boil for 20 more minutes.  Pour mixture into storage container. Add honey and milk. Keep refrigerated.  Use within one week.  Drink up and feel good!