PEANUT BUTTER BANANA SMOOTHIE

INGREDIENTS 

  • 1/2 large banana

  • 1 tbsp natural peanut butter

  • 1/2 scoop vanilla or chocolate whey protein powder OR 1/4 cup plain or vanilla greek yogurt

  • 1/4 cup milk

  • 1/4 cup water

  • 1 tbsp ground flax seed

  • 4-6 ice cubes

  • **HINT:  to get your veggies in for the day, sneak in a handful of spinach or kale!  You won't taste it!

 

DIRECTIONS

  1. Toss all ingredients into a blender or bullet(magic or nutri) and blend together until smooth 

  2. Enjoy this delightfulness right away!

 

NUTRITION FACTS

Serving Size:  1

Calories: 260

Carbohydrate:  22g

Dietary Fibre:  6g

Protein:  20 g

Sodium 96mg (4% DV)


BLISS BALLS

 

INGREDIENTS

Make between 12-15 balls

  • 3/4 cup pitted days, boil for 10 minutes to soften
  • 1 cup oats
  • tbsp ground flaxseed
  • 2 tbsp psyllim husk
  • 2 tbsp cocoa 
  • 2 tbsp peanut or almond butter (natural)
  • 1 tbsp honey
  • 1/4 cup almonds
  • 1/4 cup walnuts
  • 2 tsp vanilla extract 
  • 2 tsp cinnamon 
  • 1 tbsp water 

DIRECTIONS

  1. Place almonds & walnuts in a food processor and chop until they are in small pieces.
  2.  Add the rest of the ingredients to the food processor and pulse until ingredients are well combined (the mixture will look crumbly.)
  3. Put mixture into a large bowl to make sure all ingredients are mixed well.
  4. Form into balls and place into fridge for 1-2 hours before serving                                      

SPAGHETTI SQUASH ALL-DRESSED UP

 

INGREDIENTS

  • 1 Spaghetti squash, halved lengthwise and seeded
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 2 fresh tomatoes, chopped
  • 1 clove garlic, minced
  • ¾ cup crumbled feta cheese
  • 2 Tbsp fresh basil, chopped

 

DIRECTIONS

  1. Lightly grease baking sheet
  2. Place spaghetti squash cut sides down on the prepared baking sheet and bake for 30 minutes (preheat oven to 350 degree F) or place cut sides down on plate and microwave for 10 minutes
  3. While squash is baking, heat oil in a skillet over medium heat. Sautee onion in oil until tender. Add garlic, and  sautee for 2 to 3 minutes. Stir in tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stingy pulp from the squash, and place in a medium bowl. Toss with the sautéed  vegetables, feta cheese and basil.  Serve warm.

CRUNCHY THAI QUINOA SALAD

INGREDIENTS

  • 1  1/2 cups uncooked quinoa, rinsed
  • 2-3 cups shredded red cabbage
  • 1-2 red bell peppers, diced
  • 1/2 red onion, diced
  • 2 cups shredded carrots
  • 1 cup chopped cilantro
  • 1/2 cup diced green onions
  • 1 - 1  1/2 cups cashew halves, plus more for garnish
  • 1 lime
  • 1/2 cup natural peanut butter (or substitute half with PB2)
  • 2 tbsp freshly grated ginger (or replace with ground)
  • 1/3 cup soy sauce (omit or replace with tamari for gluten free)
  • 2 tbsp honey (replace with agave for vegan)
  • 2 tbsp sesame oil 

 

DIRECTIONS

  1. Cook quinoa: put quinoa and 3 cups of water in a saucepan. Bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, or until quinoa has absorbed all of the water and is soft and fluffy. Remove from heat  and place in a large bowl to cool.
  2. Make dressing: combine peanut butter, ginger, soy sauce, honey, and sesame oil in a bowl. Whisk until smooth.
  3. To the quinoa, add the cabbage, bell pepper, onion, carrots, cilantro, green onions, and cilantro. Squeeze with  the juice of 1 fresh lime. Pour the dressing on top. Mix everything gently until well combined. Add extra cashews  to the top for garnish.