Berry Green Smoothie Ice blocks
• 2 Cups of spinach
• 2 Cups of frozen berries (your choice)
• 2 Bananas
• 1 Cup water
Directions: Blend until creamy smooth, pour into ice block moulds, and freeze!
Kale Chips
• 3-4 Huge handful of Kale, rinsed & dried
• 1 tbsp. Extra Virgin Olive Oil
• 1 Clove minced garlic (optional)
• Pinch of Sea Salt
Directions: Preheat oven to 180° C. In a small bowl, gently stir the minced garlic with the olive oil. Set aside to infuse. Tear off “chip size” pieces of Kale from the stem and put them into a large bowl. Drizzle oil mixture over the kale and toss thoroughly until every “chip” is coated lightly. Spread leaves out on 1-2 baking sheets and sprinkle lightly with sea salt. Bake for about 18-20 minutes or until Kale has reached your favourite “chip-like” consistency!
Spicy Sweet Potato Chips
• 4 Sweet potatoes (on the smaller side), peeled and rinsed
• Coconut oil
• Sea Salt
• 1 tbsp. Coconut sugar
• ½ tsp. Ground cinnamon
• 1 pinch Cayenne pepper
• ½ tsp. Sweet paprika
Directions: Preheat oven to 200° C. With a sharp knife, slice the potatoes very thin. Brush a baking pan with a thin coating of coconut oil. (If necessary melt the oil.) Place sliced sweet potato on the pan in a single layer. Brush each slice lightly with melted coconut oil. Lightly sprinkle the potatoes evenly with salt, sugar, cinnamon, cayenne pepper & paprika. Place both trays in oven with equal spacing. Bake until potatoes are tender and begin to crisp on the sides. *Watch them carefully once they start to brown. (approximately 15 - 20 minutes) Remove from oven and let cool. Serve immediately.
Trail Mix Option #1: Paleo Crunch
WARNING: this is very addictive! Make sure only to have ¼ cup at a time!
Dry Ingredients:
• ½ Cup Ground Flax seeds
• 1 Cup Raw Pumpkin seeds
• 1 Cup Raw Sunflower seeds
• 1 1/2 Cups Almond Meal
• 3 Cups Shredded unsweetened Coconut
• 4 Cups Raw Slivered almonds
• ½ Cup Unsweetened Dried fruit (cherries, raisons, etc..)
• 1 tsp. Cinnamon
• 1 tsp. Sea salt
• ½ tsp. Baking soda
Wet Ingredients:
• 1/4 Cup Coconut oil
• 1/3 Cup Raw organic Honey
• 3 tsp. Pure Vanilla Extract
Directions: Preheat oven to 150 °C. Combine all of the dry ingredients (EXCEPT the dried fruit) into a large bowl. Mix well to make sure all of the ingredients are evenly distributed. In a medium bowl, add all of the wet ingredients & mix together until well combined. Next, mix wet ingredients thoroughly into dry ingredients. Divide the mixture in a thin layer between 2 rimmed baking sheets and press mixture with the back of a spoon or spatula until flat. Bake until lightly toasted. (About 45-60 minutes)
Remove pan from oven, stir mixture & return to oven for another 15 minutes. Remove from oven, stir in dried fruit if using and let cool in the pans. Store in a container with a paper towel on bottom to absorb any excess oil.
Trail Mix Option #2: On-the-go Raw Deliciousness
WARNING: this is also very addictive! Make sure only to have ¼ cup at a time!
• 1/2 Cup Raw Walnuts
• 1/2 Cup Almonds
• 1/2 Cup Pecans
• 1/2 Cup Raw Pumpkin seeds
• 1/2 Cup Sunflower seeds
• 1/4 Cup Chopped Dried Apricots
• 1/4 Cup Dried Cranberries (sweetened with apple juice)
• 1/4 Cup Dried unsweetened Blueberries
• 1/4 Cup Dried Golden Raisins
• 1/2 tsp. Sea salt
Directions: Mix all of the ingredients above and store in an airtight container.
Homemade Protein Bar Option 1:
• 1 1/2 Cups Slivered Almonds, lightly toasted
• 1 Cup Pecans, lightly toasted
• 1/3 Cup Ground flax meal
• ¾ tsp. Ground cinnamon
• 7 Large Medjool dates, pits removed
• 1/3 cup Dried unsweetened cherries or blueberries
• 1/3 cup Dried Apricots
• ½ tsp. Vanilla
• ½ tbsp. Honey
• 2 Scoops (about 60 grams) of unsweetened Protein Powder
• 4-5 tbsp. Water
Directions: In a food processor, coarsely grind the almonds and pecans. Set aside in a large bowl. Add the flax seed and protein powder to the nut blend. Next, put the dates, blueberries, and apricots into the food processor and pulse only a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine. Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well. Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into bars. Try not to eat them all at once ;-)
Homemade Protein Bar Option 2:
• ½ Cup Slivered Almonds
• ½ Cup chopped Pecans
• 1/4 Cup Almond Butter (or cashew, hazelnut, walnut)
• 1/8 - 1/4 Cup Coconut oil
• 1/4 Cup Almond meal (pulse approximately ¼ cup of almonds until it creates a coarse flour)
• 1 1/2 tsp Vanilla extract
• 1/2 tsp of Raw honey (although, this is optional because egg will help hold the mixture together)
• 1/2 cup Unsweetened whey Protein powder (or 60g)
• 1 Large egg
• 1/2 tsp sea salt
• 1/2 Cup Dried Cranberries or Blueberries
• 1/4 Cup unsweetened Coconut to sprinkle on top
Directions: On a baking tray, toast nuts and shredded coconut until golden brown. Shake up the tray at least once during cooking. Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs). In a mixing bowl, melt coconut oil and almond butter (about 30 seconds) in microwave. Remove from microwave and stir until smooth. Add vanilla extract, honey and sea salt. Mix thoroughly. Fold in nut mixture, almond meal and protein powder until mixed thoroughly. Add whole egg and mix thoroughly. Fold in blueberries/cranberries. Press mixture into a loaf pan. Cook in a preheated oven at 180 C degrees for 10 minutes. Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under grill until top begins to brown. Let cool for 10-15 minutes. Cut into 12 pieces/bars.
Chocolate Fudge Brownies
• 1 & 1/3 cups Pitted Dates (220 grams)
• 1 tsp. Vanilla Extract
• 1/8 tsp. Sea salt
• 3-4 tbsp. Raw Unprocessed Cocoa Powder
Directions: Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once.) Roll into small little balls. (Use plastic wrap if you wish, or mash it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!
Grilled Bananas
• 1-4 Bananas
• 1 tbsp. Fresh squeezed Lemon Juice
• Cinnamon to sprinkle
• Optional: a dash of Honey
Directions: Pre-heat grill for medium-low heat. Oil the grill grates well so the banana doesn’t stick. Without removing the peel, cut each banana in half lengthwise. Sprinkle each half with lemon juice. Place banana halves on the grill, with the peel side facing up. Cook for about 2 minutes on each side. Remove bananas from grill, sprinkle with cinnamon and (a little raw honey if you want!)
• 2 Cups of spinach
• 2 Cups of frozen berries (your choice)
• 2 Bananas
• 1 Cup water
Directions: Blend until creamy smooth, pour into ice block moulds, and freeze!
Kale Chips
• 3-4 Huge handful of Kale, rinsed & dried
• 1 tbsp. Extra Virgin Olive Oil
• 1 Clove minced garlic (optional)
• Pinch of Sea Salt
Directions: Preheat oven to 180° C. In a small bowl, gently stir the minced garlic with the olive oil. Set aside to infuse. Tear off “chip size” pieces of Kale from the stem and put them into a large bowl. Drizzle oil mixture over the kale and toss thoroughly until every “chip” is coated lightly. Spread leaves out on 1-2 baking sheets and sprinkle lightly with sea salt. Bake for about 18-20 minutes or until Kale has reached your favourite “chip-like” consistency!
Spicy Sweet Potato Chips
• 4 Sweet potatoes (on the smaller side), peeled and rinsed
• Coconut oil
• Sea Salt
• 1 tbsp. Coconut sugar
• ½ tsp. Ground cinnamon
• 1 pinch Cayenne pepper
• ½ tsp. Sweet paprika
Directions: Preheat oven to 200° C. With a sharp knife, slice the potatoes very thin. Brush a baking pan with a thin coating of coconut oil. (If necessary melt the oil.) Place sliced sweet potato on the pan in a single layer. Brush each slice lightly with melted coconut oil. Lightly sprinkle the potatoes evenly with salt, sugar, cinnamon, cayenne pepper & paprika. Place both trays in oven with equal spacing. Bake until potatoes are tender and begin to crisp on the sides. *Watch them carefully once they start to brown. (approximately 15 - 20 minutes) Remove from oven and let cool. Serve immediately.
Trail Mix Option #1: Paleo Crunch
WARNING: this is very addictive! Make sure only to have ¼ cup at a time!
Dry Ingredients:
• ½ Cup Ground Flax seeds
• 1 Cup Raw Pumpkin seeds
• 1 Cup Raw Sunflower seeds
• 1 1/2 Cups Almond Meal
• 3 Cups Shredded unsweetened Coconut
• 4 Cups Raw Slivered almonds
• ½ Cup Unsweetened Dried fruit (cherries, raisons, etc..)
• 1 tsp. Cinnamon
• 1 tsp. Sea salt
• ½ tsp. Baking soda
Wet Ingredients:
• 1/4 Cup Coconut oil
• 1/3 Cup Raw organic Honey
• 3 tsp. Pure Vanilla Extract
Directions: Preheat oven to 150 °C. Combine all of the dry ingredients (EXCEPT the dried fruit) into a large bowl. Mix well to make sure all of the ingredients are evenly distributed. In a medium bowl, add all of the wet ingredients & mix together until well combined. Next, mix wet ingredients thoroughly into dry ingredients. Divide the mixture in a thin layer between 2 rimmed baking sheets and press mixture with the back of a spoon or spatula until flat. Bake until lightly toasted. (About 45-60 minutes)
Remove pan from oven, stir mixture & return to oven for another 15 minutes. Remove from oven, stir in dried fruit if using and let cool in the pans. Store in a container with a paper towel on bottom to absorb any excess oil.
Trail Mix Option #2: On-the-go Raw Deliciousness
WARNING: this is also very addictive! Make sure only to have ¼ cup at a time!
• 1/2 Cup Raw Walnuts
• 1/2 Cup Almonds
• 1/2 Cup Pecans
• 1/2 Cup Raw Pumpkin seeds
• 1/2 Cup Sunflower seeds
• 1/4 Cup Chopped Dried Apricots
• 1/4 Cup Dried Cranberries (sweetened with apple juice)
• 1/4 Cup Dried unsweetened Blueberries
• 1/4 Cup Dried Golden Raisins
• 1/2 tsp. Sea salt
Directions: Mix all of the ingredients above and store in an airtight container.
Homemade Protein Bar Option 1:
• 1 1/2 Cups Slivered Almonds, lightly toasted
• 1 Cup Pecans, lightly toasted
• 1/3 Cup Ground flax meal
• ¾ tsp. Ground cinnamon
• 7 Large Medjool dates, pits removed
• 1/3 cup Dried unsweetened cherries or blueberries
• 1/3 cup Dried Apricots
• ½ tsp. Vanilla
• ½ tbsp. Honey
• 2 Scoops (about 60 grams) of unsweetened Protein Powder
• 4-5 tbsp. Water
Directions: In a food processor, coarsely grind the almonds and pecans. Set aside in a large bowl. Add the flax seed and protein powder to the nut blend. Next, put the dates, blueberries, and apricots into the food processor and pulse only a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine. Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well. Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into bars. Try not to eat them all at once ;-)
Homemade Protein Bar Option 2:
• ½ Cup Slivered Almonds
• ½ Cup chopped Pecans
• 1/4 Cup Almond Butter (or cashew, hazelnut, walnut)
• 1/8 - 1/4 Cup Coconut oil
• 1/4 Cup Almond meal (pulse approximately ¼ cup of almonds until it creates a coarse flour)
• 1 1/2 tsp Vanilla extract
• 1/2 tsp of Raw honey (although, this is optional because egg will help hold the mixture together)
• 1/2 cup Unsweetened whey Protein powder (or 60g)
• 1 Large egg
• 1/2 tsp sea salt
• 1/2 Cup Dried Cranberries or Blueberries
• 1/4 Cup unsweetened Coconut to sprinkle on top
Directions: On a baking tray, toast nuts and shredded coconut until golden brown. Shake up the tray at least once during cooking. Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs). In a mixing bowl, melt coconut oil and almond butter (about 30 seconds) in microwave. Remove from microwave and stir until smooth. Add vanilla extract, honey and sea salt. Mix thoroughly. Fold in nut mixture, almond meal and protein powder until mixed thoroughly. Add whole egg and mix thoroughly. Fold in blueberries/cranberries. Press mixture into a loaf pan. Cook in a preheated oven at 180 C degrees for 10 minutes. Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under grill until top begins to brown. Let cool for 10-15 minutes. Cut into 12 pieces/bars.
Chocolate Fudge Brownies
• 1 & 1/3 cups Pitted Dates (220 grams)
• 1 tsp. Vanilla Extract
• 1/8 tsp. Sea salt
• 3-4 tbsp. Raw Unprocessed Cocoa Powder
Directions: Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once.) Roll into small little balls. (Use plastic wrap if you wish, or mash it all together in a plastic bag so it’ll stay together better.) Or, if you want true brownies, shape the dough into bars!
Grilled Bananas
• 1-4 Bananas
• 1 tbsp. Fresh squeezed Lemon Juice
• Cinnamon to sprinkle
• Optional: a dash of Honey
Directions: Pre-heat grill for medium-low heat. Oil the grill grates well so the banana doesn’t stick. Without removing the peel, cut each banana in half lengthwise. Sprinkle each half with lemon juice. Place banana halves on the grill, with the peel side facing up. Cook for about 2 minutes on each side. Remove bananas from grill, sprinkle with cinnamon and (a little raw honey if you want!)