Honey-Lime Fruit Salad Ingredients: • 2 mangos, peeled and diced • 1 lb. fresh strawberries, diced • 1 lb. fresh pineapple, diced • 12 oz. blueberries • 12 oz. grapes, halved • 4 kiwis, peeled and diced • 2 bananas, peeled and sliced Dressing Ingredients: • 1/4 cup honey • Zest of 2 medium limes […]
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Caramel Date Shake (Servings 2) Ingredients: • 5 Medjool dates, pitted • ¾ cup full-fat coconut milk • 1 teaspoon pure vanilla extract • ¼ teaspoon sea salt • ½ teaspoon fresh lemon juice • 1 ½ cups ice • (optional- a handful of frozen blueberries makes a nice addition also!) Directions: Put all
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Apricot Fig Superfood Truffles Ingredients: ½ cup dried Californian apricots ½ cup dried figs ½ cup raw pumpkin seeds 2 tablespoons chia seeds 1 tablespoon water (plus more if needed) ¾ cup dark, vegan chocolate chips, divided (I use Enjoy Life) 1 tablespoon extra-virgin coconut oil Extra dried apricots, cut into small pieces with
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Creamy Cucumber Tahini Dressing (Vegan) Ingredients: 1/4 cup freshly squeezed lemon juice 5 tablespoons raw tahini (no added oil) 1/4 teaspoon salt 1 cup chopped cucumbers (about 4 ounces) 1 clove garlic 1 teaspoon ground cumin 2 tablespoons water Directions: Combine all of the ingredients in a high-speed blender and blend until completely smooth. Adjust
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Perfect Mashed Sweet Potatoes Ingredients: • 2 pounds sweet potatoes, peeled and cut into 2-inch pieces • 1 tablespoon salted grassfed butter or coconut oil (for vegan option) • 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option) • 1/4 teaspoon salt • 1/4 teaspoon ground cinnamon • 1/4 teaspoon ground
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Mango Peach Popsicles Ingredients: • 3 of the ripest mangoes you can find • 3 ripe peaches • The juice from half an orange Directions: 1. Peel the mangoes and peaches. Cut up the peeled fruit and put in food processor. 2. Squeeze half of an orange into the mix. Blend. (You can make it
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Sweet Potato Chips Ingredients: • 1 1/2 pounds sweet potatoes • 1/3 cup olive oil or coconut oil • sea salt Directions: Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to
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Parmesan Roasted Carrots Ingredients: 4-5 cups baby carrots 1/4 cup olive oil 4 cloves (2 teaspoons) minced garlic 3 Tablespoons grated parmesan cheese 1 to 2 Tablespoons GF panko bread crumbs, optional 3/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper, more to taste Chopped parsley, optional Directions: Preheat oven to 400°F
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Just. Eat. Real. Food. JERF stands for “Just Eat Real Food” and that’s what this challenge is all about! “Real food” is simply food found in its most natural, unprocessed state… free from any additives, chemicals, hormones, and artificial substances. For example: fresh apple = real food; packaged snack bar that has apples in it
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Detox Kale Salad with Lemon Parsley Dressing INGREDIENTS: Detox Kale Salad: – 1 head lacinato (dino) kale, leaves thinly sliced – 1 head Russian red kale, leaves finely chopped – 1/2 red bell pepper, cut into matchsticks – 6 small radishes, thinly sliced – 1 medium carrot, peeled and grated – 1/2 small cucumber,
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