Apple Pie Energy Bites

Ingredients
2 cups organic old-fashioned rolled oats
1 tsp organic ground cinnamon
2 tbsp organic ground flaxseeds
1/4 tsp salt
1 tbsp organic hazelnuts, chopped
1 tbsp organic walnuts, chopped
1/2 tsp organic allspice
1/2 cup organic almond butter
1 tsp organic vanilla extract
2 tbsp honey
1/4 cup organic dried cranberries
1 cup organic granny smith apples, grated

  1. Stir together oats, cinnamon, flaxseed, salt, hazelnuts, walnuts, and allspice.
  2. Stir almond butter, honey, and vanilla extract together. Mix with oat mixture until fully combined.
  3. Add apple and dried cranberries and mix until fully combined.
  4. Use a tablespoon, form balls with the mixture. Store the energy bites in the fridge in an airtight container for up to 4 days.

Pumpkin Spice Energy Balls

Ingredients
2 cups organic old-fashioned rolled oats
1/4 tsp salt
1 tsp organic ground cinnamon
1/2 tsp organic ground ginger
1/4 tsp organic ground allspice
1/4 tsp organic ground cloves
1/4 tsp organic ground nutmeg
1/4 cup organic pecans, finely chopped
2 tbsp honey
2 tbsp organic almond butter
1 tsp organic vanilla extract
1/3 cup organic pumpkin puree

    Directions

  1. Stir together oats, salt, all of the spices, and pecans.
  2. Stir honey, almond butter, and vanilla extract together. Mix with the oat mixture until fully combined.
  3. Add the pumpkin into the mixture and stir until fully combined.
  4. Use a tablespoon measurer, form balls. Let these sit in the fridge for 20 minutes to firm. Store the energy bites in your fridge in an airtight container for up to 4 days

Steak Sweet Potato Nachos

Ingredients
2 flank steaks
2 organic sweet potatoes, sliced
1 organic tomato, diced
2 organic sweet bell peppers, sliced
1 organic green onion, thinly sliced
2 tbsp organic taco seasoning
2 tbsp organic extra virgin olive oil
1 tsp organic paprika
Cooking fat
Sea salt, to taste
Freshly ground organic black pepper, to taste
1 organic lime, wedged
Fresh organic salsa

    Directions:

  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine the sweet potatoes and olive oil; sprinkle with paprika and season to taste.
  3. Lay the sweet potatoes on a baking sheet and bake 20 to 25 minutes, turning once.
  4. Season the steaks with taco seasoning.
  5. Melt some cooking fat ( about 1 tbsp.) in a skillet over medium heat.
  6. Add the steaks to the skillet and cook until desired, about 2 to 3 minutes per side for medium.
  7. Cut the steaks into bite-size pieces and set aside.
  8. Layer the steak, diced tomato, bell pepper, and green onion, on top of the cooked sweet potatoes on the baking sheet.
  9. Place in the oven and bake another 5 to 8 minutes, serve with fresh salsa and a lime wedges.

Chicken Club Wraps

Ingredients:
1 Ib organic boneless skinless chicken breasts
2 tbsp organic extra virgin olive oil
1 medium organic tomato, sliced
1 organic avocado, chopped
6 strips cooked organic bacon, crumbled
4 tbsp mayonnaise
8 large organic lettuce leaves
1/2 tsp organic paprika
Sea salt, to taste
Freshly ground organic black pepper, to taste

  1. Preheat a grill to medium-high heat.
  2. Season the chicken on both sides with paprika, sea salt, and freshly ground black pepper.
  3. Grill the chicken on both sides until no longer pink, and let cool for about 5 minutes.
  4. Slice the chicken into bite-sized pieces.
  5. To assemble the wraps, top 2 lettuce leaves with mayonnaise, chicken, bacon, avocado, and tomato.
  6. Roll the lettuce up like a burrito. Cut in half to serve.

No-Bake Almond Raspberry Chocolate Bars

Ingredients
3/4 cup organic coconut oil, melted
1/2 cup organic coconut butter
1/2 cup organic maple syrup or raw honey
1/2 cup organic dark cocoa powder
1/2 cup organic fresh raspberries
1/4 cup organic dark chocolate, thinly chopped
1/4 cup organic roasted almonds, chopped

    Directions:

  1. Combine the coconut oil, coconut butter, maple syrup, and cocoa powder over a double boiler, and whisk until blended and smooth.
  2. Add in the dark chocolate bits, chopped almonds, and raspberries, gently stir.
  3. Line a 9×9 baking pan with parchment paper and pour the chocolate in evenly.
  4. Place in the freezer and freeze 15 to 20 minutes.
  5. Slice while the mixture is still cold, and serve at room temperature.

Butternut Squash, Lentils and Kale Salad with Tahini Dressing

Ingredients:
2 packages cubed organic butternut squash, from the produce department
3 tbsp organic olive oil, divided
Sea salt, to taste
Freshly ground organic black pepper, to taste
1 bunch organic kale, tough stems removed and leaves torn into bite-sized pieces
1/3 cup organic tahini
1/3 cup water
2 tbsp organic fresh lemon juice
1 cup organic lentils, cooked
1 cup organic pita chips

    Directions:

  1. Preheat the oven to 425˚. Line a baking sheet with parchment paper.
  2. In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to the baking sheet and roast about 30 minutes, stirring half way through the cooking time.
  3. While the squash is baking, place kale in a large bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Using your hands, message kale leaves until it softens and wilts, about 3-6 minutes. Set aside.
  4. Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste.
  5. Divide kale, butternut squash, lentils, and pita chips into serving plates and drizzle with the tahini dressing.

Chicken Stir Fry

Ingredients:
1 pound organic chicken breast, cut into small pieces
2 packages organic stir fry mix, from the produce department
2 tbsp organic olive oil
1 tbsp organic garlic, minced
1 tbsp organic ginger, minced
1 tbsp organic basil, chopped
Stir Fry Sauce
1 cup organic vegetable broth
2 tbsp organic soy sauce
1 tbsp organic sugar
1 tbsp organic rice wine vinegar

    Directions:

  1. Make the sauce: whisk broth, soy sauce, sugar and rice wine vinegar in a medium bowl; set aside
  2. Set a large frying pan or wok over medium heat and allow to get screaming hot. Swirl in 2 tbsp olive oil.
  3. Add your meat and cook until cooked through. Remove the meat from the pan and set aside.
  4. Add the stir fry vegetable mix into a pan and cook about 2-3 minutes. Add the garlic and ginger; move them around the pan to prevent burning. Return the meat to the pan and pour in the sauce. Toss well to coat all the meat and vegetables. Let cook for about a minute until bubbling.
  5. Turn heat off and add the basil. Serve hot with a side of your choice: rice or noodles.

Pesto Zoodles

Ingredients
1 tbsp organic olive oil
2 packages organic zucchini noodles (zoodles), from produce department
1/2 cup organic canned garbanzo beans, drained and rinsed
3 tbsp organic pesto, from the deli
Sea salt, to taste
Freshly ground organic black pepper, to taste
2 tbsp organic shredded parmesan cheese

    Directions

  1. Heat the olive oil in a skillet over medium heat, cook and stir zucchini until tender and liquid has evaporated, 5-10 minutes.
  2. Stir in the garbanzo beans and pesto into the zucchini; lower the heat to medium low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes, season with salt and pepper.
  3. Transfer zucchini mixture to serving bowl and top with parmesan cheese.

Kale and Quinoa Salad with Lemon Vinaigrette

Ingredients
1/2 cup organic quinoa, uncooked
1 cup water
2 organic chicken breasts, chopped small
1 tbsp organic olive oil
Sea salt, to taste
Organic freshly ground black pepper, to taste
1/2 tsp organic ground garlic
4-5 cups organic kale, chopped very small
1/4 cup organic sunflower seeds
1/4 cup organic golden raisins
1/4 cup organic freshly grated parmesan cheese
Lemon Vinaigrette
1/4 cup organic olive oil
1/4 cup organic fresh lemon juice
2 organic garlic cloves, minced
1/2 tsp sea salt
1/2 tsp organic freshly ground black pepper
1 tsp organic dried oregano
1 tsp organic honey

    Directions

  1. Combine 1 cup of water with the dry quinoa in a saucepan and bring to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there is any water left, make sure you drain the quinoa first.
  2. While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with salt, pepper and garlic powder. Cook for about 8 minutes, until chicken is no longer pink, but it’s just starting to brown a bit. Remove chicken from skillet and let cool.
  3. In a large bowl, toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
  4. For the dressing, whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as needed. Pour the vinaigrette over the kale salad and toss well. Sprinkle the parmesan cheese before serving.

Fish Tacos with Mango and Avocado Salsa

Ingredients:
1 pound tilapia or cod
6 organic flour or corn tortillas
1 tbsp organic olive oil
Spice Rub
1 tbsp organic ground cumin
1 tsp organic chili powder
1/2 tsp organic cayenne pepper
1 tsp organic sea salt
1 tsp organic freshly ground black pepper
Mango and Avocado Salsa
1 cup organic mango, peeled and chopped
1 cup organic cherry tomatoes, cut in half
1 organic jalapeno pepper, chopped
1 organic avocado, chopped
3 organic green onions, chopped
1/2 cup cilantro, chopped
2 organic limes, juiced
Sea salt, to taste
Organic freshly ground black pepper, to taste
Cilantro Lime Crema
1/4 cup organic Greek yogurt
1 tsp organic honey
3 organic cilantro springs
1 organic lime, juiced
Sea salt, to taste
Organic freshly ground black pepper, to taste

    Directions

  1. Mix all the ingredients for the spice run together and rub on the fish.
  2. Heat the olive oil in a large skillet and fry the fish fillets on both sides until it starts to get golden brown, about 3-4 minutes per side.
  3. In a large bowl, mix all the ingredients for the salsa together.
  4. In a blender, add all the crema ingredients and pulse a couple times until smooth.
  5. To assemble, fill each tortilla with the fish, followed by the salsa and then the crema. Squeeze more lime juice over the tacos if preferred.