This recipe is packed with protein from black beans and protein powder—great for muscle repair and growth. Black beans and dates add fiber to support digestion and heart health. Plus, it’s rich in essential minerals like iron, magnesium, and zinc to boost energy, muscle function, and immunity.
Ingredients:
- 1/3 cup Pitted Dates (packed)
- 2 cups Black Beans (cooked)
- 1/2 cup Chocolate Protein Powder
- 1/3 cup Pumpkin Seed Butter (Use tahini, sunflower butter, almond butter or peanut butter if preferred)
- 1/2 tsp Sea Salt
- 1 tbsp Cacao Powder
- 1/2 cup Dark Chocolate Chips (optional)
Instructions:
- Line a baking sheet with parchment paper.
- Combine dates, black beans, chocolate protein powder, pumpkin seed butter, sea salt, and cacao powder in the bowl of your food processor. Process until smooth, scraping down the sides as necessary.
- Roll the dough into 1-inch balls and place on the covered baking sheet. You should have about 3 balls per serving.
- To make the optional chocolate drizzle: melt the chocolate chips in a double boiler and drizzle over balls.
- Refrigerate at least 1 hour to set. Enjoy!
6 servings
These Chocolate Chip Zucchini Bread Muffins are soft, sweet, and secretly packed with veggies; your new favorite way to use up summer zucchini! Made dairy-free with creamy coconut yogurt and naturally sweetened with maple syrup, they’re the perfect balance of wholesome and indulgent. Bonus: they're gluten-free and loaded with melty dark chocolate chips in every bite. Great for breakfast, snack time, or a lunchbox treat!
Ingredients:
- 1/3 cup Avocado Oil
- 1/2 cup Maple Syrup
- 1/3 cup Unsweetened Coconut Yogurt
- 2 Eggs
- 2 tsps Vanilla Extract
- 1 Zucchini (medium, grated)
- 1 3/4 cups All Purpose Gluten-Free Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3/4 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tray with liners or use a silicone muffin tray.
- In a large bowl mix together the oil, maple syrup, yogurt, eggs, and vanilla. Add the zucchini and stir to combine.
- Add the flour, baking powder, baking soda, and salt. Mix until just combined and then fold in the chocolate chips.
- Divide the batter evenly between muffin cups. Bake for 22 to 25 minutes, or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the tray for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
12 servings
This recipe is loaded with vitamins (A, C, E, and K) to support immunity, vision, and healthy blood clotting. Thanks to purple cabbage and carrots, it’s also high in fiber for better digestion and blood sugar balance. Plus, heart-healthy fats from olive oil and almonds help support good cholesterol and overall heart health.
Ingredients:
- 3 cups Purple Cabbage (thinly sliced)
- 1 Carrot (large, grated)
- 2 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1/4 cup Red Onion
- 1/2 cup Parsley (chopped)
- 1/4 cup Fresh Dill (chopped)
- 1/4 cup Sliced Almonds
- 1 1/2 Lime (medium, juiced)
Ingredients:
- Add the cabbage, carrot, half the oil, salt, and pepper to a bowl. Lightly massage to soften the cabbage.
- Add the onion, parsley, dill, almonds, the remaining oil, and lime juice and toss to combine. Season with additional salt and pepper, if needed. Divide evenly onto plates and enjoy!
This recipe is a great source of plant-based protein from tofu, which supports tissue repair, hormone production, and overall growth. It also provides key vitamins and minerals like Vitamin A, Vitamin C, calcium, and iron—important for immune support, bone strength, and oxygen transport. Plus, with fiber-rich ingredients like sweet potato and corn tortilla, it aids digestion, balances blood sugar, and supports heart health.
Ingredients:
- 2 tbsps Tamari
- 3 tbsps Avocado Oil (divided)
- 2 tbsps Taco Seasoning (divided)
- 3 tbsps Nutritional Yeast
- Sea Salt & Black Pepper (to taste)
- 1 1/2 lbs Tofu (extra-firm, pressed, crumbled)
- 1 Sweet Potato (large, chopped into small cubes)
- 1/2 cup Guacamole
- 8 Corn Tortilla (small, warmed)
Instructions:
- Preheat the oven to 400ºF (205ºC) and lightly grease a baking sheet. Line a second baking sheet with parchment paper.
- In a large bowl, whisk together the tamari, 2/3 of the oil, half of the taco seasoning, nutritional yeast, salt, and pepper. Add the crumbled tofu and toss well. Transfer to the greased baking sheet and toss well.
- In the same bowl, toss the sweet potato with the remaining oil and the remaining taco seasoning. Transfer to the parchment-lined baking sheet.
- Place both baking sheets in the oven. Cook for 22 to 25 minutes until the tofu is browned and crispy and the sweet potatoes are fork-tender. Toss at the halfway mark.
- Divide the guacamole evenly between the warmed tortillas. Top with tofu and sweet potato. Enjoy!
4 servings
This recipe supports heart health with omega-3s and healthy fats from salmon, which reduce inflammation, lower blood pressure, and improve cholesterol. It also boosts bone health with Vitamin D and magnesium to strengthen bones and aid calcium absorption. Plus, lemon provides vitamin C for immune support, and B vitamins help boost immunity and energy.
Ingredients:
- 1/2 cup Basmati Rice (dry, rinsed)
- 1 cup Water
- 1/2 tsp Sea Salt (divided)
- 12 ozs Salmon Fillet (skin on)
- 1/2 tsp Oregano
- 1/2 Lemon (medium, juiced)
- 1/2 Cucumber (large, sliced)
Instructions:
- Add the rice, water, and half the salt to a pan and bring to a boil. Boil for two to three minutes, or until approximately half of the water has evaporated.
- Reduce the heat to medium-low. Season the salmon fillet with the remaining salt and oregano and place it on the rice. Cover the pan with a lid and cook for 15 minutes or until the rice and salmon are cooked through.
- Remove from the heat, drizzle with lemon juice, and top with cucumber slices. Divide evenly between plates and enjoy!
