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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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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Taste the Rainbow ….. Every Day! Your challenge this week is to eat all the colors of the rainbow, each and every day of the week! With so many amazing fruits and vegetables to choose from, why settle for the same ones all of the time!? Out of habit, we frequently make the same choices
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Introducing new Perfect Protein® Pea & Rice ~the perfect choice for plant-based protein~ Protein is a crucial macronutrient needed to support overall health. Due to diet and lifestyle preferences, obtaining enough protein can be a challenge. Perfect Protein Pea & Rice features OptiProtein®—a balanced combination of 20 grams of a high-quality, proprietary pea and rice
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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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Spinach Stuffed Portobello Mushrooms Ingredients: • 4 Portobello mushroom caps, stems removed, wiped clean • Olive oil cooking spray • 1 teaspoon kosher salt, divided • ¼ teaspoon black pepper, divided • 10oz frozen chopped spinach • 2 tablespoons olive oil, divided • 1 small onion, finely chopped (6oz) • 1 tablespoon minced garlic •
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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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Mexican Zucchini Burrito Boats Ingredients: • 4 large zucchini • 1 (15 ounce) can black beans, drained and rinsed • 1 cup cooked brown rice • 1 cup salsa (use your preferred level of spiciness) • 1 red bell pepper, cored and diced • 1/2 red onion, diced • 1/2 cup organic corn kernels •
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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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