Energy Balls

This sinfully delicious recipe for energy balls is perfect for breakfast or an on the go snack! Try them out and let me know your thoughts.

Ingredients:

• 1 cup old-fashioned oats

• 1/2 cup peanut butter

• 1/2 cup ground flax seed

• 1/2 cup dark chocolate chips

• 1/3 cup honey

• 1 tablespoon chia seeds (optional)

• 1 teaspoon vanilla extract

Directions:

1. Mix all ingredients in one big bowl

2. Roll in 1 inch balls

3. Place and keep in fridge to harden and keep cool.

Tip: double or TRIPLE up this recipe if you have little fingers in the house.

Cinnamon Toast Shakeology

Health-ify a favorite childhood treat with Shakeology and Digestive Health Boost. This Cinnamon Toast Shakeology will be your new after-school (work) snack!

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Café Latte Plant-Based Vegan Shakeology

• 1 scoop Digestive Health Boost

• ½ small red apple, cored, cut into chunks

• 1 tsp. ground cinnamon

Instructions

1. Combine milk, ice, Shakeology, Boost, apple, and cinnamon in a blender; cover. Blend until smooth.

2. Pour into a serving glass.
   
   

Grilled Watermelon Wedges

The next time you fire up the BBQ throw some wedges on the grill! You'll be glad you did.

Ingredients

• ¼ medium watermelon rind washed, cut into 1¼-inch thick wedges

• 1 tsp sea salt (or Himalayan salt)

• 2 tsp olive oil

Instructions

1. Place cookie (or baking) rack over baking pan. Season watermelon with salt. Place on prepared rack. Let watermelon drain for 30 minutes. Rinse and pat dry.

2. Preheat grill or broiler on high.

3. Lightly brush watermelon with oil.

4. Grill (or broil) for about 2 to 3 minutes on each side, or until grill marks appear and watermelon softens slightly.

Lentil and Feta Salad

This lentil salad is a winner in so many ways. It takes a little bit of effort to chop all of those fresh veggies and herbs, but once you’re done, you’ve got enough food for a week’s worth of meals.

Eat it in winter, spring, summer, or fall. It’s a good vegetarian source of protein and fiber and has only 221 calories per serving.

Ingredients

• ⅓ cup fresh lemon juice

• 2 Tbsp extra-virgin olive oil

• ½ tsp dried thyme (or 1½ tsp. chopped fresh thyme)

• sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 3 cups cooked lentils

• ½ cup crumbled feta cheese

• 1 medium cucumber finely chopped

• 3 medium celery stalks finely chopped

• 2 cups quartered cherry tomatoes

• 1 medium red bell pepper finely chopped

• ¾ medium red onion finely chopped

• ½ cup fresh parsley chopped

• ¼ cup cup fresh mint leaves chopped

Instructions

1. Combine lemon juice, oil, and thyme in a small bowl; whisk to blend.

2. Season with salt and pepper if desired. Set aside.

3. Combine lentils, cheese, cucumber, celery, tomatoes, bell pepper, onion, parsley, and mint in a large bowl; mix well.

4. Drizzle with dressing; toss gently to blend. Refrigerate, covered, for at least 1 hour (and up to 12 hours).

5. You can eat it after an hour, but the next day is the best!

Lemonade Popsicles

What's more refreshing than lemonade on a hot summer day? We've created an easy recipe for lemon popsicles using just three ingredients.

Ingredients

• 1½ cups water divided use

• 3 Tbsp. raw honey

• ½ cup fresh lemon juice

Instructions

1. Heat ½ cup water and honey in small sauce pan over medium-high heat; cook, stirring frequently, for 5 minutes or until well blended. Cool to room temperature.

2. Combine honey mixture and lemon juice in a bowl or pitcher. Gradually add remaining water to desired taste.

3. Pour evenly into four ice pop molds; freeze for at least four hours, or until set.

Homemade Guacamole

This guacamole recipe is simple and bursting with bright flavors like tomatoes, onions, fresh lime juice, and cilantro.

Ingredients

• 2 cups mashed ripe avocado (approx. 2 large)

• ¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)

• ½ cup chopped onion, (approx. ¾ medium)

• ¼ cup fresh lime juice (approx. 2 limes)

• ¼ cup fresh cilantro, finely chopped

• 2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)

• 1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)

• 1 Tbsp. extra-virgin olive oil

• ½ tsp. sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

Instructions

1. Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.

2. Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.

Recipe Notes

• The myth that leaving an avocado stone in the guacamole will keep it from turning brown began because people noticed that the guacamole directly under a stone stayed green, but this is because that was the part not exposed to the air. So, if you want to keep your guac bright green while storing, press a piece of plastic wrap directly over the top, squeezing out all the air bubbles so that the plastic is in direct contact with the guacamole, and voilà, no more browning!

• Mashing avocados can be done with a potato masher, the back of a fork (for a chunkier guacamole), or in a food processor (for a smoother guacamole).

Apple Cinnamon Quesadilla

Not only is this Apple Cinnamon Quesadilla a hit with the kids, it makes for a quick breakfast, healthier dessert, or a great midday snack.

Ingredients

• 1 (6-inch) whole wheat tortilla

• 2 Tbsp. cream cheese softened

• ½ tsp. ground cinnamon

• ½ tsp. raw honey

• ½ medium apple thinly sliced

Instructions

1. Spread half of tortilla with cream cheese. 

2. Top cream cheese with cinnamon, honey, and apple. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until apple has softened and tortilla is golden brown. 

Chocolate Matcha Energy Balls

Matcha, a powdered potent version of green tea, adds an extra boost of nutrition to these energy balls.

• ½ cup pitted Medjool dates

• ½ cup whole raw almonds

• ¼ cup Chocolate Vegan Shakeology

• 2 Tbsp. unsweetened matcha powder, divided use

• 1 tsp. pure vanilla extract

• 1 tsp. pure maple syrup

Instructions

1. Place dates, almonds, Shakeology, and 1 Tbsp. matcha in food processor. Pulse until well mixed.

2. Add extract and maple syrup. Pulse until well mixed.

3. Roll into 14 balls about the size of a Tbsp.

4. Roll balls in remaining 1 Tbsp. matcha.

5. Enjoy or store in refrigerator until ready to eat.

Chocolate Eggnog Shakeology

Go ahead, curl up by the tree in your flannel pajamas with a mug of Chocolate eggnog.

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• ½ tsp. ground allspice

• 1 tsp. pure rum extract

Instructions

1. Place almond milk, ice, Shakeology, allspice, and extract ice in blender; cover. Blend until smooth.

Egg White Pizza

Ingredients:

• 4 egg white

• 1/3 cup pizza sauce

• 1/2 cup mozzarella cheese

• Turkey Pepperoni

Directions:

1. In a nonstick skillet over medium heat, add the egg white and allow to begin cooking.

2. Place the lid on top to allow the top to cook.

3. Gently flip the egg white and place sauce, cheese and pepperoni on top.

4. Place lid back on top with burner off to melt the cheese.

5. ENJOY

Have fun with recipe! So many options you could play around with. You could do a taco pizza, all meat pizza, hawaiian pizza...you get my point. Never be afraid to get creative in the kitchen.

Baked Apple Chips

Ingredients

• parchment paper

• 4 small red apples

• 1 tsp. ground cinnamon

Instructions

1. Preheat oven to 275° F.

2. Line baking sheet with parchment paper. Set aside.

3. Place apples in a medium bowl. Sprinkle evenly with cinnamon; toss to blend.

4. Place apples on prepared baking sheet. Bake for 45 minutes, turn, bake for an additional 45 minutes, turn, bake for 30 to 45 minutes, or until apples have dried and are starting to get crisp.