The Latest

PowerBalls

INGREDIENTS

  • 16 oz. peanut butter
  • 3/4 cup honey
  • 1 1/2 cups oats
  • (Optional) crispy rice, sesame seed, granola, cocoa powder, gogi berries or cacao nibs, & cinnamon

LET'S GET STARTED!

  •  Place oats in blender, grind until they become powder
  • In a bowl, mix oats, peanut butter and honey
  • Combine and adjust the consistency as desired
  • Roll into small balls and store in a container in your refrigerator

No shelf life is known... as they seem to disappear!


Green Mango Smoothie

Yields 2 Cups

INGREDIENTS

  • 1 mango cut into chunks
  • 1 orange (clementine or mandarins)
  • 4 sprigs of mint, leaves only
  • 1-2 cups of coconut milk, almond milk or coconut water
  • 1 handful of baby kale
  • 1 pear
  • 3 Tbsp. hemp seeds
  • (Optional) crushed ice

DIRECTIONS

 Combine all ingredients into a blender, mix until smooth.

HEMP FACTS

  • One of the best vegetarian sources for a complete protein, it contains all of the essential amino acids and is highly absorbable.
  • Maintains an ideal balance of Omega 3s to Omega 6 fatty acids.
  • High in Vitamin A and Magnesium (stabilizes muscles and nerves) as well as Zinc (speeds recovery of cuts and bruises.)
  • Great source of dietary fiber

Brilliant Butternut Squash Smoothie

INGREDIENTS

  • 1 mango cut into chunks       
  • 1 cup butternut squash                  
  • 1 handful baby kale                         
  • 1-2 cups coconut milk, almond milk or coconut water
  • 1 pear
  • 4 sprigs Mint, leaves only
  • 3 Tbsp. hemp seeds
  • (Optional) crushed ice

LET'S GET STARTED!

  •  Combine all ingredients into a blender and mix until smooth

BUTTERNUT SQUASH FACTS

  • Butternut Squash has been found to have high concentrations of beta carotene, important for the health of our eyes
  • Butternut Squash has a number of different antioxidants which help protect us from free radicals
  • Squash has been utilized by farmers to return nutrients to the soil
  • Butternut Squash is also significant source of vitamin C as well as fiber

Chocolate Chunk Cookies

INGREDIENTS

  • 3/4 cup and 2 Tbsp. unsweetened applesauce 
  • 2 Tbsp. flaxseed meal mixed w 1/4 Cup water 
  • 1 cup and 4 Tbsp. sweetener (date or apricot paste or 1/2 white 1/2 brown sugar) 
  • 1 Tbsp. Ener-G egg replacer mixed w 1/4 Cup water 
  • 1 Tbsp. vanilla extract 
  • 3 cups whole wheat pastry flour or 2 1/4 Cup whole wheat flour 
  • 1 tsp. baking soda 
  • 1/2 tsp. finely ground sea salt 
  • 2 cups 70% cocoa(+) chocolate chips or chunks

LET'S GET STARTED!

  • Hydrate the flax meal in hot water, whisk, set aside. 
  • Combine the applesauce, sugar, vanilla and spices, set aside. 
  • Combine the flour, salt and baking soda.  
  • Whisk the egg replacer with warm water, whisk until the froth is stiff.    Combine the flax and applesauce mixture.  Add the egg whites, combine. 
  • Combine the wet and dry ingredients.  After 2-3 folds you may need to add some water.   
  • Add the chocolate chunks.  Spoon onto a sprayed sheet pan, do not bake off in large round shapes  as it will not spread (no butter or sugar). 
  •  Bake for 7-8 minutes at 350. Allow to cool.  Under baking them will give you a moist chewy cookie!


White Bean, Shrimp & Kale Salad

INGREDIENTS

  • 1 Tbsp. Dijon style mustard                                  
  • 1 Tbsp. red wine vinegar                                        
  • 1/4 cup extra virgin olive oil                            
  • 1 Tbsp. fresh tarragon (or 1 tsp dried)                  
  • 1/4 tsp black pepper
  • 1 (15 Oz) Can white beans (great northern or navy), drained and rinsed
  • 1/4 lb. cooked shrimp (16 to 20 count, about 10)
  •  2-3 cloves of chopped garlic
  • 1/2 cup thinly sliced scallions
  •  (Optional) 4 leaves of dinosaur kale  (lacinato)

LET'S GET STARTED!

  • In a medium bowl, combine dijon mustard, red wine vinegar, half of the extra virgin olive oil, tarragon, and black pepper.
  • Place a sauté pan over medium heat and add the remaining vegetable stock and copped kale. 
  • Add the garlic and sauté until the kale is wilted.
  • Add white beans, shrimp, kale and scallions to the dressing and toss to coat.


Gingered Carrot Chicken Salad

INGREDIENTS

  • 2 cups broccoli florets, steamed
  • 2-3 carrots, shredded
  • 1-2 chicken breast, cooked and shredded
  • 1/4-1/2 bottle of Cindy's carrot ginger dressing
  • 1/4 head thinly sliced red cabbage
  • 2-3 cups spinach leaves
  • 1.5 scallions, sliced

LET'S GET STARTED!

  • Pan sear chicken in a skillet on both sides, 5 minutes each.
  • Finish cooking the chicken at 350 degrees in the oven for 15-20 minutes of until internal temperature is 165 degrees.
  • Remove from oven and cool. Shred chicken by pulling it apart once it has cooled or slice chicken into thin slices on the bias.
  • Steam broccoli lightly and shock in an ice bath.
  • In a large bowl add sliced chicken, broccoli, cabbage, carrots, spinach and scallions. 
  • Add dressing to bowl and fold in gently.

 

New York Times Veggie Burgers

INGREDIENTS

  • 1 can black beans, rinsed and drained                
  • 1 can tomatoes with mild chilies, drained            
  • 1 clove garlic minced or pressed                          
  • 1 tsp garlic powder                                                  
  • 1 tsp onion powder (optional)                                
  • 2 green onions, chopped                                          
  • 1 cup carrots, chopped
  • 1 cup parsley or cilantro
  • 1-2 cups brown rice, cooked
  • 8 whole grain buns
  • (Optional) veggie toppings and condiments

LET'S GET STARTED!

  • Preheat oven to 450. Process the first seven ingredients using a blender or food processor.
  • Remove 3/4 of the contents into a bowl. Add 1 Cup of rice to the blender and mix.
  • When a thick paste forms, add the rest of the ingredients. (Blend more rice if needed.)
  • Sauté the burgers on medium heat for 5 min each side, until both sides are browned.
  • Bake in the oven to eliminate a gummy texture.
  • Toast the buns and top with your favorite condiments.

 

Salmon with Cashew Ginger Dressing & Red Cabbage Slaw

INGREDIENTS

  • 1 cup cashew butter                        
  • 2-3 Tbsp tamari                                  
  • 1-2 lemon, juiced                            
  • 2-3 Tbsp honey                                    
  • 1/2 cup fresh ginger                        
  • 4-5 garlic cloves
  • 1/4-1/2 cup water
  • 1/2 head red cabbage 
  • 1 red pepper
  • 2 carrots
  • 6 oz salmon filet

LET'S GET STARTED!

  • Put cashew butter in a blender. Add remaining dressing ingredients, and blend .
  • Combine shredded cabbage, julienne red peppers and shredded carrots in a bowl. 
  • Add 1/4 to 1/2 of the cashew ginger dressing and thoroughly mix it.
  • Preheat oven to 400 degrees.
  • Heat sauté pan with pan spray and lay fillet in it. Allow to cook on one side, turn and cook on the other side until golden brown. Place in the oven for 7-10 min or until you can flake with a fork.