Recipe makes 15 servings
1 serving is
1/4 tsp Garlic Powder
1/4 tsp Red or Cayenne Pepper
1/4 tsp Baking Soda
1 tbsp Philadelphia Reduced Fat Cream Cheese
2 tbsp Earth Balance Organic Buttery Spread – Original Whipped
1 cup Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour
3 oz Lisanatti Almond Jalapeno Jack Style Cheese Alternative
1/2 cup Silk Pure Almond Milk – Unsweetened Original
-mix everything together in a large mixing bowl but don’t overmix.
-portion out 15 biscuits on your greased baking sheet.
-375 deg for 12 minutes or until golden brown.
optional topping: microwave 1 tbsp Earth Balance organic whipped buttery spread with 1/8 tsp garlic powder and 1/2 tsp minced garlic for 15-20 seconds.
spoon or brush mixture over your hot biscuits!
Recipe makes 5 servings
1 serving is 190 calories
1 tsp Black Pepper
300 g Sweet Potato (Without Skin, Cooked, Boiled)
1 cup Fresh Spinach
20oz 97% Fat Free Extra Lean Ground White Turkey
1 tsp Sea Salt
1.5 tsp McCormick Ground Cinnamon
Combine all ingredients. Divide into 5 even patties (6 oz each). Cook on a skillet (medium-low heat) in oil of choice for 2-3 minutes each side.
Macros for entire recipe
Diced Vegan Sun-dried Tomato flavored Tofurky Sausage over a bed of steamed cabbage, diced tomatoes, onion and finished with butternut squash soup. Seasoned with garlic powder, pepper, and chili powder.
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1.5 cup, chopped Cabbage
1 tbsp chopped Onions
1/2 serving (serving = 1 cup) Trader Joe’s Organic Low Sodium Butternut Squash Soup
1 serving (serving = 1 sausage) Tofurky Italian Sausage
1/2 serving (serving = 1/2 cup) Great Value Diced Canned Tomatoes
Steam cabbage leaves on stovetop in covered pot with a little water in it.
Dice the Tofurky sausage link
Layer the cabbage, tomatoes, diced onion, and sausage in a bowl. Top with the butternut squash soup and sprinkle with seasonings.
A delicious and nutritious (and colorful!) way to start off any morning.
1/2 tsp Cinnamon
1/4 cup Blueberries
4 medium Strawberries
1 cup, chopped Kale
1/2 medium Zucchini
10 almond Almonds
1 cup Baby Spinach
1 tbsp Pea Protein
1/3 tbsp Chia Seeds
1/2 tbsp Unsweetened Coconut Flake
1/2 cup Silk Pure Almond Milk – Unsweetened Original
Combine, banana, date, spinach, kale, zucchini, almond milk, cinnamon, and protein powder in a blender until smooth. Top with chia seeds, coconut, almonds, and berries.
The HEALTHY version of honey soy chicken – too good not to share! Double or triple the recipe to pack away for work lunches or post workout dinner!
1/2 clove Garlic
1 tbsp Honey
1 tsp low sodium soy sauce
1 serving (serving = 1 serving (90 g)) Skinless Chicken Breast
– Mix crushed garlic with honey low sodium soy sauce
– Marinate chicken in the mixture and fry on non stick pan on LOW HEAT
– Keep adding honey soy mixture to chicken until chicken is cooked
– Cut into strips and serve with some boiled veggies = YUM!
A healthy way to indulge on a classic – fudge that tastes just like pumpkin pie!
1 tsp Cinnamon
1 tsp Cloves (Ground)
1 tsp Ginger (Ground)
1 cup Pure Pumpkin
16tbsp Coconut Butter
Place all ingredients into a blender. For the coconut butter, soft it first before measuring out 1/2 cup.
Blend till smooth and creamy. This works best of all ingredients are at room temperature.
Pour into a 6 inch cake pan.
Set in freezer or fridge for 3-5 hours, or till firm to touch.
Remove and slice into your desired slices.
If you have any leftovers, store in refrigerator for 5-6 days.
A creamy, naturally sweetened, made with a few ingredients. This fudge is full of fiber and healthy fats!
5 oz yields Banana
1 tablespoon 100% Maple Syrup
2 tsp Vanilla Extract
1 bunch Spinach
8 serving (serving = 2 tbsp) Coconut Butter
In your blender place you bananas, coconut butter (works best if it is softened) and vanilla. Blend.
Next add in your fresh spinach and maple syrup.
Continue to blend till everything is well blended.
Pour fudge batter into your pan. We used individual mini cheesecake pan. Could use muffin pan or cake pan. To make sure it does not stick and easier to take out if using a cake pan, recommend putting down parchment paper.
Set fudge into your freezer for a few hours to set.
Carefully remove from freezer and cut into sizes, or in our case pop out of pan.
This fudge is heat sensitive and will get soft if left out at room temperature for too long.
Can store in freezer or fridge for a quick creamy fudge treat.
Perfect for a meal, side dish, or snack!
2 medium whole (2-3/5″ dia) Tomatoes
1 tsp, leaves Oregano
1 dash Black Pepper
4 tbsp Basil
1 dash Salt
2 clove Garlic
4 medium Zucchini
4 oz Sun-Dried Tomatoes
1 Red Bell Pepper
4 tablespoon Extra Virgin Olive Oil
Place all ingredients in a food processor (except zucchini) and pulse until smooth.
Slice zucchini in half and scoop out the middle to create a “boat”. Place zucchini in a pan and spoon marinara on top. Eat as is, or bake at 375 for 10-15 minutes (just until zucchini are heated through) Enjoy!
1 pound boneless skinless chicken breasts
1 can cream of reduce fat mushroom or cream of chicken soup
1 cup salsa
1 package mrs dash taco seasoning
1 cup plain greek yogurt
1 cup brown rice
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in greek yogurt and heat just until everything is combined. Serve over brown rice.
3/4c pumpkin puree
¼ c almond flour
¼ c coconut flour
1 scoop vanilla protein
1c egg whites
¼ unsweetned vanilla almond milk
2 tbsp agave nectar
½ tbsp pumpkin spice
¼ tsp vanilla extract
¼ tsp baking soda
¼ tsp baking powder
Combine all the dry ingredients in a bowl and set aside. In a seprate bowl stir together pumpkin puree, eqq whites, almond milk and vanilla extract. Combine the wet and dry ingredients. Add to a nonstick bread pan and cook at 400 degrees from 30-35 minutes
10.5 g protein