Chocolate Peanut Shake/Ice Cream

Serves 1-2

Ingredients:

1. 3 Tbs organic peanuts
2. 2 Tbs raw cacao or dark cocoa powder
3. 3 Medjool dates (available at Costco or the bulk section of your health food store)
4. 1/4 tsp pure vanilla extract
5. 1-2 cups ice
6. 1-2 cups vanilla hemp milk (available at health food stores)

Directions:

• In a blender, place the pitted dates, peanuts, cocoa powder and vanilla.  If you don't have a high speed blender, you may want to chop your dates and give this a quick pulse now.  
• Add ice and pour hemp milk over the ice.  If making this as an ice cream, then add less milk and more ice.  If you want to make a shake, then add less ice and more hemp milk.   Don't worry, you won't get high off hemp, but you will get some really amazing benefits; omega fats and protein, just to name a few.
• Blend to your desired consistency (I like mine a little bit chunky) and serve.

~Tastes just like a very popular candy bar!~

Hummus Plate~ A Super Fast Meal

Serves 1-2

Ingredients:

1. Greek pita (you can make your own, click here for a recipe, but try it with whole wheat flour)
2. Hummus (you can make your own, click here for a recipe)
3. Carrots (I used orange and purple)
4. Cucumber
5. Zucchini
6. Hard boiled egg 
7. Any additional vegetables

Directions:

• Boil eggs.  Place eggs in water and bring to a boil over medium heat.  Once the eggs have reached a boil, turn off the stove and let them sit for several minutes.  Rinse eggs under cool water and let them sit in a cold water bath for a few additional minutes.
• Using a panini press or skillet, grill the pita bread until lightly browned.  Slice into triangle pieces.
• Cut zucchini lengthwise into 1/4 inch thick slices.  Grill on a panini press or skillet.  Once grilled, slice lengthwise into smaller stick pieces.
• Chop the remaining veggies into long matchstick pieces.
• Place a large dollop of hummus in the center of your plate and surround with the sliced vegetables.

Homemade Pitas are Amazing!

~Super Fast and Delicious~

Two for One...Lentil Tacos and Enchiladas

 

Ingredients:

• 1 Cup Lentils
• 1 packet of low sodium taco seasonings (if making gluten free, check the ingredients)
• 2 cups low sodium vegetable broth or water
• 1 can re-fried beans
  
• Organic corn tortillas
• 1 can enchilada sauce for day two
  

 Toppings:

• Shredded cheese
• Cilantro, lettuce, olives, salsa, sour cream, avocado, etc.

Directions:

• Rinse lentils and prepare as directed on packet.  Replace broth for water (if desired) and add entire packet of taco seasoning to broth/water.  Cook for about 45 minutes, or as directed on lentil instructions.
• Heat re-fried beans and prepare taco toppings.
• Assemble tacos as desired.

Enchiladas Day Two: 

Directions: 

• Preheat oven to 350. 
• Prepare left overs into several tacos. 
• Place into a roasting/lasagna/brownie pan and cover with enchilada sauce.  Top with cheese, and olives.
• Bake for 20-30 minutes until cheese is melted.
• Garnish with cilantro, salsa and sour cream.
  

Enjoy!

Lemon Chia Seed Muffins

 

Makes 12 muffins
Ingredients:

1. 2 cups whole wheat flour 
2. 1/2 cup Bob's Red Mill 7 Grain Cereal
3. 2 tsp baking soda
4. 1/2 tsp sea salt
5. 1/2 tsp cinnamon
6. 1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
   
7. 2 medium bananas
8. 2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
   
9. 1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
   
10. 1/3 cup Earth Balance or oil
    
11. 1 tsp vanilla extract
12. Zest of one medium lemon and the juice
13. 2 Tbs Chia seeds* (you could also use poppy seeds)

Directions:

• Preheat oven to 375.
• In a large bowl combine flour, baking soda, salt, cinnamon and protein powder. 
• In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil), vanilla, lemon zest and juice.   
• Pour the liquid into the bowl containing the dry ingredients and mix together. Mix in the chia seeds.
  
• Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
• Bake for 18-20 minutes.  Remove from the pan once cool.

*you can find Chia seeds in the bulk seasonings section of your health food store.  Yes, they are the same seeds you used for your Chia pet in the '80's!

~Another Muffin Recipe modified from the Blueberry Muffins~

Orange~Cranberry Muffins

 

Makes 12 muffins
Ingredients:

1. 2 1/2 cups whole wheat flour 
2. 2 tsp baking soda
3. 1/2 tsp sea salt
4. 1/2 tsp cinnamon
5. 1 scoop whey protein powder (eliminate if making vegan, or use a vegan protein powder)
   
6. 2 medium bananas
7. 2 eggs or 2 Tbs milled flax seeds whipped in 7 Tbs water (use this egg substitute if making vegan)
   
8. 1/2 cup agave nectar (pick this up at Costco, you can get two bottles for the price of one at the health food store, it's about $7.50 for the two bottles)
   
9. 1/3 cup Earth Balance or oil
   
10. 1 tsp vanilla extract
11. Zest of one small/medium orange and the juice
12. 1 cup dried cranberries

Directions:

• Preheat oven to 375.
• In a large bowl combine flour, baking soda, salt, cinnamon and protein powder. 
• In a blender mix bananas, eggs (or egg alternative), agave, Earth Balance (or oil), vanilla, orange zest and juice.   
• Pour the liquid into the bowl containing the dry ingredients and mix together. Mix in the cranberries.
  
• Grease a muffin pan (use the wrapper from the butter) and pour the mixture evenly into the cups.
• Bake for 18-20 minutes.  Remove from the pan once cool.

~This recipe is modified from the Blueberry Muffin Recipe posted earlier~