Description
Ice Cream Pops, they’re great for the warm weather!
Ingredients

1.5 cup Frozen Strawberries
1.5 8 oz container Lowfat Plain Yogurt
1 level scoop Strawberry or Vanilla protein powder

Directions

1. Put your strawberry’s, protein powder and yogurt in a blender, mix until smooth

2. Pour the mixture into ice cream pop molds and store in freezer until frozen.

3. Enjoy!

Description

Your body is designed to be alkaline. Eating (and drinking) foods that are processed, packaged, & some say cooked at a high temperature, adds acidic toxins to your body that are hard to eliminate. This disrupts your body’s delicate acid/alkaline balance, a major cause of excess weight & disease. Incorporating raw foods helps restore balance & naturally cleanse your system…

Ingredients

1.5 cup, pitted, chopped Dates or prunes
4 serving (serving = 1/4 cup) Mixed Nuts
2 serving (serving = 1 tbsp) Bob’s Red Mill Chia Seed or any brand Also available bulk bins at raleys
1/2 serving (serving = 1 oz) Goji Berries or berries of your choice (or skip the berries all together)
1/4 cup, shredded Dried Coconut (Shredded, Sweetened or unsweetened)
2 tablespoon Cocoa Powder
1/2 tsp Vanilla Extract

Directions

1. Place dates/prunes in small bowl w/ 2 T of water. Microwave for 30 secs, then mash a little w/ a fork.

2. Dump mixture in food processor w/ rest of ingredients. Pulse, then scrape sides & blend until everything is combined. If mix seems dry, add 1-2 T of good quality maple syrup.

3. Roll 1 T of mixture into a ball. Repeat until done. Makes 12.

4. You can leave as is & refrigerate. You can cover some of them in coconut, some in cocoa powder, & the rest in cinnamon

Enjoy!

Description

This is pretty good, especially if you like cinnamon don’t over due the 1/4 package of vanilla pudding!
Ingredients

1 serving (serving = 1 scoop) Vanilla protein powder
1 serving (serving = 1/4 packet) Jell-O Fat Free Sugar Free Vanilla Pudding
1/4 tsp Cinnamon
1/4 tsp Vanilla Extract
1 serving (serving = 1 tsp) truvia or stevia
8 oz almond milk
4 serving (serving = 1 piece) Ice Cubes

Directions

1. Add protein powder, vanilla pudding, vanilla extract, cinnamon, milk and truvia in your blender along with 4 ice cubes.

2. Blend and pour into your glass

3. Enjoy!

Ingredients

1 oz Pomegranate
10 g Dried Chia Seeds
6 almond Almonds
1 tbsp Honey
1 serving (serving = 3/4 cup)

Directions

1. Place the Greek yogurt in a bowl, followed by the pomegranate seeds, raw almonds, chia seeds and drizzle some honey on top for sweetness).

Description

One of our favourite combos deliciously warmed and perfect for this winter weather! 144 calories 15g carbs 4g protein 7g of fat for one stuffed apple.

Ingredients

2 tsp Cinnamon
1/2 tbsp Honey
1/2 serving (serving = 2 tbsp) Almond butter or Peanut Butter

Directions

Pre-Heat Oven at 375 degrees

Cut the top off of your apple

Gut the inside, leaving about a cm of apple inside of the skin

Remove the core & seeds from the guts and mix with:

1 TB Natural Almond or Peanut Butter

1/2 TB Honey

A few Dashes of Cinnamon

Sprinkle the flesh of the top with Cinnamon as well and place back on apple

Cover whole apple in foil and bake for about 35 minutes

For a bit of a crispier, caramelized top, Sprinkle with a dash of Coconut and broil for 1 minute

Try out these spinach wrap snacks! This recipe makes 6 wraps Each wrap is 24 calories and 3g of protein.

Ingredients

1 tbsp Black Pepper
1/2 cup slices Cucumber (with Peel)
1/4 cup, chopped Green Peppers
6 leaf Spinach
1/2 cup, solid or chunks Light Tuna Fish (Drained Solids In Water, Canned)
1 serving (serving = 2 tbsp) Medium Salsa
2 serving (serving = 1/4 tsp) Cajun Seasoning optional or a spice of your choice

Directions

1. Put foil in muffin tray (keeps from sticking and helps form the shape)
2. Lay down spinach leaves
3. Even out 1/2 cup of tuna between wraps
4. Cut one thin slice of cucumber and add on top of tuna
5. Cut three small pieces of green pepper on top of cucumber
6. Add black pepper and Cajun spice
7. Bake at 300 for 5-7 minutes (to warm up wrap)
8. Add 2 tbsp of salsa and distribute evenly between wraps and enjoy!

Description
Try this quick and simple snack.

Ingredients
1 tbsp Cinnamon
3 extra large (1-5/8″ dia) Strawberries
1/4 serving (serving = 3/4 cup) Liberte 0% Greek Yogurt – Vanilla
Directions
Cut the tops off of the strawberries and stuff with greek yogurt, top off with cinnamon.
50 calories 4g protein for all 3.

Description
Lunch is served! Try this stuffed pepper.

Ingredients
1 tbsp Fat free cheese any kind (Shredded)
1 dash Salt
1/2 tablespoon Olive Oil
1/2 oz Green Snap Beans
1/4 carrot (7-1/2″) Carrots
1/2 clove Garlic
2 tbsp chopped Onions
1/4 cup, chopped Zucchini
1/4 cup (8 fl oz) Water
1 oz Quinoa
1 serving (serving = 1/4 tsp) Mrs. Dash Table Blend
0.1 serving (serving = 1/2 cup) Tomato Basil Sauce

Directions
In small sauce pan cook chopped onion and garlic clove in olive oil.

Add quinoa and toast it for 30 seconds. Add 1/4 cup of water and salt and bring to boil. Lower temperature and simmer for 10 minutes. Meanwhile saute zucchini, chopped green beans, chopped carrot.

Add finished qunioa to veggie saute and mix in tomato basil sauce, mrs dash seasoning.

Cut top off of a red pepper and take out seeds. Spoon veggie quinoa mix in and layer with cheese until pepper is full bake at 375 for 20-25 minutes! 250 cals 10g protein

4 oz Chicken Breast
1 tsp Garlic Powder
1 tsp Red Pepper Flakes
1/2 cup Red Bell Pepper
1/2 cup Chopped Broccoli
1/2 cup Shoestring Green Beans
1 tbsp low-sugar Ketchup
1 tbsp Spicy Brown Mustard
1 tbsp Sugar Free Apricot jam. If have available, 1 fresh smashed apricot.

Dice chicken into bite sized pieces and season with garlic powder and red pepper flakes.
Set a skillet on medium/high heat and spray with a bit of cooking spray. Add Chicken and cook Through.
Slice bell peppers, broccoli and green beans together.
In a bowl mix Ketchup, Mustard and Jam together.
Add vegetables into sauce and mix. When thoroughly mixed, place them together with the chicken and cook for another 5 minutes, till vegetables are brown and slightly tender. You want to leave your vegetables with a crunch.
Enjoy!

Depending on amount of sauce and use of vegetables.
Calories range from 230-260
Fats: 2-5g
Total Carbs: 20-30g
Protein 28g

Serves: 12 (so after you make it portion it out with 12 zip lock bags so you don’t over indulge because it’s THAT GOOD!

Ingredients
Dry Ingredients:
¾ cup of raw pumpkin seeds
¾ cup of raw sunflower seeds
1½ cup of almond meal
1½ cup of shredded unsweetened coconut
3 cups of raw slivered, chopped, or sliced almonds
3-4 teaspoons of pumpkin pie spice (If you don’t have pumpkin spice you can do a little of cinnamon, ground cloves, ground ginger, and nutmeg)

Wet Ingredients:
¾ cups of raw honey
3 tablespoons of pure vanilla
¾ cup of melted coconut oil
Note: put oil in last so it lightly coats and helps keep it from sticking to pan or foil. You may not need the full ¾ cup.

Instructions
Preheat oven to 325 degrees.
Mix all the dry ingredients first.
Stir in the wet ingredients. It comes together pretty easy. Line baking sheet with foil or parchment paper and spread on a full cookie sheet. Bake for 20 minutes. Remove after 20 minutes and stir. Place back in oven 5 more minutes. Let it cool for about 5-10 minutes and then dig in!