.75-1lb fresh salmon filet
1c organic quinoa
2c water or broth (used organic low sodium broth)
2 zucchini, halved and sliced
2c peas, thawed
2c frozen organic kale, chopped, or fresh kale (if adding fresh add after peas and at end of cooking just to wilt it)
1 TBSP extra virgin olive oil, non stick spray, or oil of choice

Start quinoa according to directions, 1 cup quinoa to 2 cups broth or water. In a large skillet set to medium add oil or spray with non stick spray and add zucchini. Start broiler and place salmon on a piece of foil on a baking sheet and put in oven, cook for approximately 10-15 minutes, depending on thickness. Check quinoa, cover and reduce to simmer once it starts to boil. Check zucchini and once it starts get cook and get golden add kale cook a few minutes and add peas. Once quinoa is cooked add to veggies and mix. Plate quinoa veggie mixture, top with salmon, and season with salt and pepper to taste. Enjoy

Description
Simple, clean, DELICIOUS!Recipe makes 10 servings
1 serving is
139 calories
5g fat
2g carbs
20g protein

Ingredients
3 cloves Garlic
10 medium Mushrooms
1 medium Onion
1 medium Sweet Red Peppers
1/2 tablespoon Extra Virgin Olive Oil
10 servings (serving = 1/2 cup) Extra Lean Ground Turkey

Directions
1. Brown turkey on medium heat, strain, then set aside.
2. Saute diced onion, minced garlic, chopped pepper, and sliced mushrooms in olive oil.
3. Add back turkey, season with salt, pepper, cumin, oregano, and other spices of choice.
4. Option: add siracha
5. Serve on salad and top with salsa, or eat as a wrap!

Recipe makes 15 servings
1 serving is
54 calories
1g fat
6g carbs
2g protein

Ingredients
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

Directions
-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
3g fat
27g protein
11g carbs

Ingredients
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

Directions:
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
364 calories
13g fat
33g carbs
32g protein

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.

Ingredients
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
q Directions
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.

Description

A delicious and nutritious (and colorful!) way to start off any morning.
Ingredients

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 date
1 tbsp Pea Protein
1 Banana
1/3 tbsp Chia Seeds
1/2 tbsp Unsweetened Coconut Flake
1/2 cup Silk Pure Almond Milk – Unsweetened Original

Directions

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

Directions

– 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!
Ingredients

1 tsp Cinnamon
1 tsp Cloves (Ground)
1 tsp Ginger (Ground)
1 cup Pure Pumpkin
16tbsp Coconut Butter

Directions

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!
Ingredients

5 oz yields Banana
1 tablespoon 100% Maple Syrup
2 tsp Vanilla Extract
1 bunch Spinach
8 serving (serving = 2 tbsp) Coconut Butter

Directions

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!
Ingredients

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

Directions

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!