This is a great little appetizer or side dish with a bit of spice to heat things up! If you like hummus this ones for youuuuu.

INGREDIENTS

• Rye bread
• 1 large carrot julienned
• 1 cucumber jullienned
• 1/2 cup cheery tomatoes sliced
• 1 bunch chive onions chopped
• 1 can white beans
• 1-2 garlic cloves chopped
• 1 Tbsp tahini
• 1-3 Tbsp harissa paste
• Juice of 1/2 Lemon
• 1 Tbsp extra virgin olive oil
• 1/2 Tsp cumin
• Sea salt and pepper to taste

DIRECTIONS

1. Add beans,tahini, garlic,lemon juice, olive oil, harissa, cumin, salt and pepper into a food processor or blender- pulse until almost smooth, a little texture is good!
2. Taste test and add more harissa paste if you want more spice.
3. Julienne carrot and cucumber
4. Slice rye bread as you wish( toast if you’d like)
5. Spread hummus onto toast, add carrot cucumber tomato and garnish with chives.

Not only is this a great option for meal prep, its VEGAN, VEGETERIAN and GLUTEN-FREE friendly! Holllaaaahhh!

INGREDIENTS

• 1 Cup GF quinoa
• 1 Can chickpeas
• 1 Large Carrot
• 1 large Zucchini
• 2 Cups Cabbage chopped
• 1/4 cup Unsalted peanuts

PEANUT DRESSING

• 1 Tbsp Sesame seed oil
• 5 Tbsp Rice vinegar
• 3 Tbsp Creamy Peanut butter unsalted
• 1 Tbsp Agave syrup
• 2 Tbsp Liquid aminos

DIRECTIONS

1. Cook quinoa ( I used 1 cup grain with 2 cups water simmer for 15 mins)
2. Prep veggies: Carrot and zucchini was spiralized. Chopped would be fine as well!
3. Rinse beans in colander
4. Mix all dressing ingredients together.
5. Layer quinoa (cooled), beans, veggies, and peanut sauce.

This worked great for prepping for the week.

These pancakes will leave you full of protein and deliciousness!

INGREDIENTS

• 1 cup flour
• 1/4 cup protein- I used TB12 vanilla plant protein
• 1 tbsp baking powder
• 1 tbsp monk fruit sweetener
• 1/2 tsp sea salt
• 1/2 cup almond milk
• 1/2 cup water
• OPTIONAL: splash of vanilla extract and pinch of cinnamon

NOTE: You dont need to add too much sweetener or forget it all together if your protein powder is sweet enough!

Strawberry drizzle OPTIONAL

• 1 cup strawberries
• 1/4 cup lemon juice
• 1/4 cup water
• 1 tsp honey or monk fruit
• 1 tbsp cornstarch

DIRECTIONS

1. Heat nonstick pan medium-heat
2. Add all dry ingredients to a bowl and mix well..
3. Separately add all wet ingredients to a bowl mix well.
4. Slowly add wet to dry stirring well.
5. Once pancake mix is combined STOP stirring- you will want a bit of thickness to the batter- this gives you fluffy cakes!

NOTE: If you prefer cakes not as thick just add a bit of water or almond milk to batter.

DRIZZLE DIRECTIONS

1. Heat small nonstick pan on medium heat-add fruit.
2. once warmed add remaining ingredients
3. Bring down to summer for let thicken.

OPTIONAL ADD INS: I made these a bit sweeter with some chocolate chips and banana slices. Feel free to subsitite straberries for any other berries youd like. Ive done it with blueberries(See pic below) and they were fantastic!

This is a great recipe if you dont want empty carbs-these babies pack in protein and leave you quite satisfied with minimal ingredients. Leave a comment below if you try it out!

Oh my delicious! I just whipped this baby up for myself and my galpal for our prewalk enregy boost and we downed them immidetely!I used fresh peppermint from my herb garden and my little plant is now at risk for being eaten entirely by me!

INGREDIENTS

• Iced Coffee starbucks hazelnut flavor
• Almond milk
• Ice Cubes
• 1 Scoop Vanilla protein
• 2 Tbsp monk fruit sweetner
• 1 Tsp vanilla extract
• 7 crushed peppermint leaves

DIRECTIONS

Place all ingredients in a blender and blend until smooth! Play around with almond milk to coffee ratio depending on how strong you like it! I garnish with peppermint leaf and eat it right up when done! As a hygienist I couldnt l could not love these magical little leaves more as they naturally help to freshen breath, a 2 in 1!

NOTE: if you do not have fresh peppermint, peppermint oil would be lovely as well.

This recipe is a delicious balanced din that is simple and totally doable for beginners!

INGREDIENTS:

• 3 chicken breasts butterflied
• Asparagus
• White rice
• Cilantro chopped

MARINADE INGREDIENTS

• 4 Tbsp olive oil
• 1 lemon juiced and zest
• 1 tsp agave
• 1-2 tsp cayenne depending on heat preference
• 1 tsp garlic powder or 1 small garlic clove minced- or both :p
• 1 tsp ginger powder or fresh ginger
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp dried basil
• salt&pepper to taste

DIRECTIONS: PREHEAT OVEN TO 400F

1. Mix together all marinade ingredients.
2. Toss asparagus with a few spoon fulls of marinade.
3. Baste both sides of chicken breasts with marinade.
4. Place chicken on a parchment lined baking sheet
5. Add fresh lemon slices on top
6. Place asparagus on a seperate baking sheet also lined with parchment.
7. Bake both chicken and asparagus for 15-20 mins.
8. Serve over Cilantro rice and enjoy!

This recipe is awesome because you can cook both veggies and chicken at the same time so you arent sprending forever in the kitchen.

This is a nice go-to recipe when you want a balanced delicious dinner that wont take forever!

Happy cooking!