This is a refreshing, delicious recipe that is PACKED with 26 grams of protein per serving! Protein is so important for our bodies because it supports various physiological functions and overall health. Protein is essential for the maintenance and repair of tissues, including muscles, skin, and hair. Additionally, sufficient protein supports immune function, as antibodies and immune cells rely on protein synthesis.
Ingredients:
- 1/2 cup Millet (dry, rinsed)
- 1 cup Frozen Edamame
- 8 Egg (large)
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Lemon (medium, juiced)
- 1 Garlic (clove, large, minced)
- 1 tsp Maple Syrup
- 1 1/2 cups Chickpeas (cooked)
- 1/2 cup Pickled Turnip (chopped)
- 2 tbsps Parsley (chopped)
Instructions:
- Cook the millet according to the package directions.
- Place a steamer basket inside a large pot and fill just to the basket with water. Bring to a boil. Once boiling, add the edamame and steam for three minutes.
- Meanwhile, cook the eggs until the whites are set and the yolks are cooked to your liking.
- In a large bowl, mix the oil, lemon juice, garlic, and maple syrup together.
- Add the chickpeas, pickled turnips, and parsley to the same large bowl and mix to combine. Add the millet and edamame and toss until well combined.
- Serve the salad with the eggs and enjoy
This is a sweet treat to make for a snack or even a guilt free breakfast that's filling!
Ingredients:
- 1 cup Unsweetened Coconut Yogurt
- 1 cup Plain Coconut Milk (from the carton)
- 1/4 cup Chia Seeds
- 1/2 Lemon (juiced, zested, plus extra for garnish)
- 1 cup Raspberries (plus extra for garnish)
- 1 tbsp Maple Syrup
Instructions:
- Add all of the ingredients to a large bowl and mix very well until combined. Ensure the chia seeds are mixed in, and the berries are lightly mashed. Divide the mixture evenly between jars, making one jar per serving, and refrigerate for at least eight hours or overnight.
- Serve with extra raspberries and lemon zest (optional). Enjoy!
Looking for a breakfast that's easy, nutritious, and delicious; you're in luck! Scramble up some eggs—packed with protein to keep you full and energized. Add in a handful of fresh spinach for a boost of vitamins and minerals and don't forget the potatoes! They're a good source of carbs to fuel your day!
Ingredients:
- 2 cups Mini Potatoes (halved)
- 1 tbsp Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 1 cup Baby Spinach
- 2 Egg
Instructions:
- Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Coat with half of the oil and season with salt and pepper. Transfer to the oven and cook for 20 to 25 minutes, flipping halfway through, until cooked.
- Just before the potatoes are done, heat the remaining oil in a non-stick pan over medium heat. Add the spinach and season with salt and pepper. Lightly sauté for one to two minutes or until just wilted.
- Push the spinach to one side of the pan. Crack the eggs into the open side of the pan. Cook the eggs until the whites have set, and the yolks reach your desired doneness.
- Divide the potatoes, spinach, and eggs between plates. Season with salt and pepper and enjoy!
The perfect icy treat for hot days! Whether you're hosting a summer gathering or simply looking for a healthier alternative to traditional sugary desserts, these popsicles are easy to make and sure to please. Enjoy them poolside, on a sunny afternoon, or anytime you need a revitalizing pick-me-up.
Ingredients:
2 cups Green Tea (brewed)
1 tbsp Raw Honey
1/4 Lemon (zested and juiced)
1 tbsp Raw Honey
1/4 Lemon (zested and juiced)
Instructions:
- If you haven't yet, brew your green tea. Add honey and lemon juice. Mix well and place in the fridge until chilled.
- Once chilled, pour into 3 oz paper cups. Sprinkle a pinch of lemon zest into each cup.
- Freeze for 45 to 60 minutes or until partially frozen. Insert popsicle sticks. If sticks aren't staying, freeze for additional 15 minutes and try again.
- Place in freezer for 4 hours or until completely frozen. Enjoy!
Perfect as a main course or a side dish, this salad is both vegan and gluten-free, offering a healthy option that doesn't compromise on taste. It's a versatile choice for lunch, dinner, or meal prep, and it's sure to become a staple in your recipe rotation.
Ingredients:
1 1/2 cups Chickpeas (cooked, rinsed)
1 Apple (finely chopped)
2 stalks Celery (finely chopped)
2 tbsps Tahini
2 tbsps Water
3 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, small, minced)
1 Apple (finely chopped)
2 stalks Celery (finely chopped)
2 tbsps Tahini
2 tbsps Water
3 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, small, minced)
Instructions:
- In a mixing bowl, mash the chickpeas with a fork until a fine crumb texture forms. If you'd like more texture, leave some chickpeas whole. Add in the apple and celery.
- In a second small mixing bowl, make the dressing. Combine the tahini and water and stir to combine. Then stir in the lemon juice, salt and garlic.
- Add the dressing to the chickpea mixture and stir to combine. Season with additional salt or lemon if needed. Enjoy!
