Ingredients:
1 cup grated cucumber
2 cups plain Greek yogurt
2 Tablespoons freshly squeezed lime juice
2 Tablespoons fresh cilantro, finely chopped
1 Tablespoon extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon sea salt

Method:

1. Set grated cucumber in a colander lined with paper towels and let excess water drain for 20 minutes. Lightly squeeze the cucumber to remove remaining moisture. Place in serving bowl.

2. Add yogurt, olive oil, cilantro, lime, garlic and salt and stir to combine. Set aside for 10 minutes so flavors can blend together. Taste and adjust salt & lime as desired.

3. Serve yogurt sauce immediately with grilled corn, grilled vegetables, bbq chicken or use as a light and tangy salad dressing.

Notes:

– yogurt sauce will keep in the fridge in an airtight container for up to 1 week.

Ingredients:
-1 cup frozen blueberries
-1 frozen banana
-handful of ice
-½ cup almond milk
-1 scoop vanilla protein powder
-1 heaping tbsp peanut butter

Optional toppings:
-Chunks of your favorite protein bar (Ex: Perfect Bar)
-Strawberries, blueberries, banana slices, raspberries
-Nut butter (Peanut butter, almond butter, cashew butter)

Method:

1. Place all ingredients into a blender and blend until smooth
2. Pour into a bowl and top with all of your favorite toppings.

Ingredients:
– 3 bananas
– pinch of salt
-1 tsp baking soda
-1 tsp baking powder
– 2 cups gluten free flour
– 1 tbsp vanilla powder
– 2 eggs
– ½ tsp cinnamon
– ¼ cup peanut butter
– ¼ cup maple syrup
– ¼ cup almond milk

Method:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a food processor combine all the ingredients and blend until smooth.

3. Grease a cupcake tin with some coconut oil, and then pour your batter into the cupcake tray.

4. Place it in the oven to bake for around 20 minutes, until a fork comes out clean.

5. Once it has baked for 30 minutes, take it out of the oven and let it set and cool down for 15 minutes, and then enjoy!

Ingredients:
-½ cup quick cooking rolled gluten free oats
-½ cup almond milk
-¼ cup chopped strawberries
-1 tbsp peanut butter
-2 medjool dates (chopped)

Method:

Combine the oats and almond milk in a bowl and stir to combine. Let it sit for about 5 minutes so that your oats can thicken.
Once your oats and almond milk are nice and thick, mix in the strawberries, chopped medjool dates, and peanut butter.

Ingredients:
4 hamburger rolls or buns
8 eggs
8 slices of bacon
4 slices cheddar cheese
1 Tbs pure maple syrup

Method:

1. Preheat oven to 425 degrees.

2. Line a baking sheet with parchment paper and arrange bacon slices in a single layer. Drizzle maple syrup over the top of the bacon and bake until crispy and hot, approximately 10-12 minutes.

3. Remove bacon from oven, transfer to paper towel-lined plate and let cool slightly.

4. Meanwhile, crack eggs in to a medium-sized bowl and whisk until yolks are broken and eggs are fully combined. Pour eggs into a medium-sized skillet coated with non-stick cooking spray and, stirring constantly using a rubber spatula, cook until eggs are scrambled and fluffy.

5. Arrange the bottom of each hamburger bun on a serving plate. Top with 1 slice of cheddar cheese. Carefully top with 2 slices of bacon and add a generous scoop of scrambled eggs.

6. Place hamburger bun tops over the egg and serve sandwiches immediately.

Notes:

– If you are not immediately serving sandwiches, wrap each one (individually) in tin foil and leave your oven at 250 degrees. Warm covered sandwiches in oven for approximately 5-6 minutes to lightly melt cheese before serving.

– Optional condiment: CK Spicy Ketchup. Simply mix 1/4 teaspoon of Sriracha sauce and 2 Tbs all-natural ketchup together in a small bowl. Spread on top of hamburger buns to add a slightly spicy kick.

Ingredients:
2 vegan chocolate bars
½ cup trail mix (I used one that has dried fruit, almonds, and walnuts)
¼ cup coconut shreds

Optional toppings:
goji berries
bee pollen
pretzels
mini peanut butter cups
-popcorn

Method:

1. Line a small baking tray with foil and melt some chocolate over a Bain-marie

2. Pour the melted chocolate over the tin foil and smooth it out to make your chocolate base.

3. Once you have done that, you have to work fast as the chocolate will start to harden. Take all of the toppings and sprinkle them over the chocolate! You can get as creative as you like here! I used a trail mix, granola, and coconut shreds! But, feel free to add more or less.

4. Then let set in the fridge and break into chunks!

Notes:

– A bain-marie is when you take a saucepan and fill it up halfway with water and then place a heatproof bowl over the saucepan in order to slowly melt the chocolate.
– Store in an airtight container in the fridge
– My favorite vegan and refined sugar-free dark chocolate is Lily’s Dark Chocolate

Ingredients:
– 1 frozen banana
– 1 cup oat milk or more depending on how thick or thin you like your smoothies
– 1 heaping Tbs. of chocolate protein powder (or you can use cacao powder)
– 1 Tbs. of peanut butter
– 2-3 pitted Medjool dates
– 1 handful of ice

Method:

1. Place all ingredients into a blender and blend until smooth

2. Pour into a cup and enjoy!

Notes:

– chopping your Medjool dates before adding to the blender will help them blend easily, creating a smooth consistency

Ingredients:
1 cup of your favorite pasta sauce, warmed
1/4 cup bread crumbs
1 egg, beaten
2 Tbs. ketchup
1 teaspoon dried parsley
2 Tbs. parmesan cheese (fresh or pantry), plus 1/2 cup for serving
1/4 teaspoon black pepper
8 ounces ground beef
8 french rolls

Method:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, mix together bread crumbs, egg, ketchup, dried parsley, 2 tablespoons parmesan cheese and black pepper. Add the ground beef and mix to combine.

3. Using your hands, roll mixture into mini meatballs and place them on the prepared baking sheet. Bake until cooked through, about 20-25 minutes. Remove from oven and set aside to cool.

4. Meanwhile, slice down the center of each roll, being careful not to slice all the way through.

5. Place 2 mini meatballs in the middle of each roll and top with warm pasta sauce and parmesan cheese.

6. Serve immediately.

Ingredients:
1/2 pound cooked spaghetti
8 eggs
1/2 cup milk
6 ounces bacon, cooked and crumbled
1/2 cup shredded parmesan cheese
1 teaspoon sea salt
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

Method:

1. Preheat oven to 375 degrees F. Using muffin cup liners to line a 12-cup muffin tin.

2. In a large bowl, combine eggs and milk and whisk until completely blended.

3. Meanwhile, place cooked spaghetti on a cutting board and cut into 1-inch pieces.

4. Add cut spaghetti, crumbled bacon, parmesan cheese, salt, pepper and nutmeg to egg mixture. Stir to combine.

5. Fill each muffin cup to the top with the egg mixture and bake until fully-cooked, about 20-25 minutes.

6. Remove from oven and let cool for 5 minutes.

7. Enjoy hot or at room temperature. Store leftover frittatas in an air-tight container in the fridge for up to 3 days.

Notes:

– If you do not have muffin tin liners, use olive oil or cooking spray to keep frittatas from sticking.

Ingredients:
2 cups Greek yogurt
1 cup granola, plus a little extra for garnish
1 cup fresh berries (you can also substitute thawed frozen berries)
2 Tbs. nut butter
2 Tbs. local honey
1 Tbs. chia seeds

Method:

1. In 2 medium sized glasses, begin with a layer of granola, using approximately 2 tablespoons per glass.

2. Add a layer of fresh berries, dividing the berries evenly and reserving a few berries for the top.

3. Next, add 1/2 cup of yogurt per glass, right on top of the berries.

4. Add 1 tablespoon of nut butter to each glass and top with a second layer of granola.

5. Add the remaining yogurt and top with reserved berries, extra granola, honey and chia seeds.

Notes:

– You can substitute frozen berries for the fresh berries if you thaw or gently cook the berries before eating.

– Substitute gluten-free granola and coconut yogurt for gluten-free & dairy-free.

– Add chocolate chips, a sprinkle of coconut flakes and flax seeds for additional toppings.