Meal Plan - Nutrition Connection, Week 5-6

Week 5-6 - Nutrition Connection
7 days
Mon Tue Wed Thu Fri Sat Sun
Blueberry Chia Parfait Blueberry Chia Parfait Peach Cobbler Blueberry Detox Peach Cobbler Soft Scrambled Eggs Soft Scrambled Eggs
Smoothie Smoothie Smoothie on Toast on Toast
Breakfast
Chopped Bell Chopped Bell

Peppers Peppers
Blueberry Oat Muffins Double Chocolate Blueberry Oat Muffins Double Chocolate Blueberry Oat Muffins Double Chocolate Blueberry Oat Muffins
Mint Energy Balls - Mint Energy Balls - Mint Energy Balls -
Snack 1
Nut Free Nut Free Nut Free
Hummus & Veggie Grilled Mediterranean BBQ Chimichurri Macaroni Salad Hummus & Veggie Macaroni Salad 15 Minute Grilled
Wrap Chicken Kabobs Chicken with Sweet Wrap Steak with Mint Pesto
Lunch
Potato Wedges
Mixed Greens with Creamy Cauliflower Creamy Cauliflower
Balsamic Vinaigrette Salad Salad
Raspberry Coconut Chopped Bell Raspberry Coconut Chopped Bell Raspberry Coconut Chopped Bell Raspberry Coconut
Ice Cream Peppers Ice Cream Peppers Ice Cream Peppers Ice Cream
Snack 2
Black Bean Dip Black Bean Dip Black Bean Dip
Grilled Mediterranean BBQ Chimichurri Grilled Mediterranean BBQ Chimichurri Greek Chicken 15 Minute Grilled Greek Chicken
Chicken Kabobs Chicken with Sweet Chicken Kabobs Chicken with Sweet Burgers Steak with Mint Pesto Burgers
Dinner
Potato Wedges Potato Wedges

Creamy Cauliflower Mixed Greens with Quinoa Greek Salad Creamy Cauliflower Quinoa Greek Salad
Salad Balsamic Vinaigrette Salad
Brittany Gordon
https://www.healing-ginger.com/
Week 5-6 - Nutrition Connection
79 items
Fruits Vegetables Bread, Fish, Meat & Cheese
1/2 Avocado 4 cups Arugula 765 grams Chicken Breast
1 Banana 7 2/3 cups Baby Spinach 756 grams Extra Lean Ground Chicken
1 cup Blueberries 1 head Cauliflower 1 3/4 cups Feta Cheese
2 3/4 Lemon 1 stalk Celery 1/2 cup Hummus
1 1/3 tbsps Lemon Juice 1 1/2 cups Cherry Tomatoes 907 grams Ny Striploin Steak
1/2 Lime 1 tbsp Chives 100 grams Sourdough Bread
2 Peach 3/4 cup Cilantro 2 Whole Wheat Tortilla
2 1/3 Cucumber
Breakfast 1 tbsp Fresh Dill
Condiments & Oils
3 tbsps Fresh Oregano

1/4 cup Maple Syrup 3 1/2 tbsps Apple Cider Vinegar
5 Garlic
2 1/2 tbsps Balsamic Vinegar
Seeds, Nuts & Spices 1 1/4 Green Bell Pepper
3/4 cup Black Olives
3 stalks Green Onion
1 3/4 tbsps Dijon Mustard
1/2 cup Chia Seeds
1 cup Mint Leaves
1 1/3 cups Extra Virgin Olive Oil
2 tsps Cinnamon
10 2/3 cups Mixed Greens
2/3 cup Mayonnaise
1 tsp Cumin
1 cup Parsley
2/3 cup Red Wine Vinegar
2 tbsps Hemp Seeds
4 1/16 Red Bell Pepper
2 1/4 tsps Oregano 4 1/3 cups Red Onion Cold
2 cups Pumpkin Seeds
4 leaves Romaine
2 1/16 tbsps Sea Salt 1 1/2 Sweet Potato 1/2 tsp Butter
0 Sea Salt & Black Pepper 1 cup Cottage Cheese

2 Tomato
3/4 cup Slivered Almonds 8 Yellow Bell Pepper 10 2/3 Egg
1/4 tsp Smoked Paprika 2/3 cup Plain Greek Yogurt

3/4 Zucchini
3 cups Unsweetened Almond Milk
Frozen Boxed & Canned 1 1/2 cups Unsweetened Cashew Milk
2 cups Frozen Blueberries

1 1/8 cups Black Beans Other
1 1/2 cups Frozen Raspberries
2 2/3 cups Lentil Macaroni
6 Barbecue Skewers
1 1/2 cups Organic Coconut Milk
1/4 cup Water
1 cup Quinoa
Baking
1 2/3 cups Almond Flour
1 tsp Baking Powder
1/4 cup Cacao Nibs
1/2 cup Cacao Powder
2 1/4 cups Oats
2 tsps Peppermint Extract
Brittany Gordon
2 1/8 cups Pitted Dates
2/3 tsp Raw Honey
1/2 cup Unsweetened Shredded

Coconut
1 tsp Vanilla Extract
Brittany Gordon
Blueberry Chia Parfait
5 ingredients · 30 minutes · 2 servings
Directions Ingredients
1. In a bowl, mix together the almond milk, chia seeds and maple syrup. Whisk until well 1 3/4 cups Unsweetened Almond Milk
combined. Let the mixture sit for 30 minutes at room temperature or cover and store in
1/3 cup Chia Seeds
the fridge overnight.
1 tbsp Maple Syrup
2. Once it has thickened up, layer chia pudding into mason jars or containers. Add a layer
of blueberries and sprinkle with slivered almonds. Repeat layers until all ingredients are 1 cup Frozen Blueberries (thawed)
used up.
1/4 cup Slivered Almonds
3. Eat right away or seal jars and store in the fridge until ready to eat. Enjoy!
Notes
No Slivered Almonds
Use shredded coconut or hemp seeds instead.
Chia Will Not Gel
If your chia seeds do not create a gel, they may be stale. Time to buy a new bag!
Brittany Gordon
Peach Cobbler Smoothie
6 ingredients · 5 minutes · 1 serving
1. Place all ingredients in your blender and blend until smooth. Pour into a glass and enjoy! 3/4 cup Unsweetened Cashew Milk
1 Peach (pitted)
Notes 2 tbsps Oats (quick or rolled)
1/2 cup Cottage Cheese
Dairy-Free
Use coconut yogurt instead of cottage cheese. 1 tbsp Pitted Dates
No Cashew Milk 1/2 tsp Cinnamon

Use almond, rice, coconut or your choice of alternative milk instead.
No Dates
Sweeten with maple syrup, honey or banana instead.
Storage
Refrigerate in a sealed mason jar up to 24 hours. Shake well before drinking.
More Protein
Add hemp seeds, a scoop of protein powder or spoonful of nut butter.
More Fiber
Add ground flax seed.
Brittany Gordon
Blueberry Detox Smoothie
1. Place all ingredients into a blender. Blend well until smooth. Divide into glasses and 1 cup Frozen Blueberries
enjoy!
1 cup Baby Spinach
1 Banana (peeled, chopped and frozen)

Notes
1 tbsp Chia Seeds
More Protein 1 cup Unsweetened Almond Milk

Add protein powder, hemp seeds or nut butter.
Storage
Refrigerate in a mason jar or other air-tight container up to 48 hours. Drink within 24 hours for
maximum freshness, nutrition and taste.
Prep Ahead
Portion out all ingredients except almond milk into a ziplock baggie. Store in the freezer until
ready to blend with almond milk.
Brittany Gordon
Soft Scrambled Eggs on Toast
1. Crack the eggs into a bowl and whisk well. 2 Egg
2. Heat a skillet over medium-low heat and once hot, add the butter. Once melted, add the 1/4 tsp Butter
eggs to the pan and move them around with a spatula continuously. Keep pushing the
50 grams Sourdough Bread (toasted)
eggs around the skillet until fluffy and barely set, about 2 minutes. They should still look
slightly runny on top. 1 1/2 tsps Chives (chopped)
3. Divide the eggs onto toast, and top with chives, salt and pepper. Enjoy! Sea Salt & Black Pepper (to taste)
Notes
Leftovers
For best results, enjoy freshly made.
Gluten-Free
Use gluten-free bread instead.
Additional Toppings
Chili flakes and/or fresh herbs like parsley and dill.
No Butter
Use ghee or another cooking oil.
Brittany Gordon
Blueberry Oat Muffins
1. Preheat the oven to 375ºF (190ºC) and line a muffin pan with liners. 2 cups Oats (rolled)
2. In a large mixing bowl combine the oats, shredded coconut, hemp seeds, cinnamon and 1/2 cup Unsweetened Shredded Coconut
baking powder. Mix together until evenly combined.
2 tbsps Hemp Seeds
3. In a separate mixing bowl, whisk the eggs, almond milk, vanilla and maple syrup. Add
1 tsp Cinnamon
the egg mixture to the dry ingredients and mix until combined. Fold in the blueberries.
1 tsp Baking Powder
4. Divide the batter between the muffin cups and bake for 25 to 30 minutes or until the
muffins are golden brown around the edges. Let the muffins cool in the pan for 5 minutes 2 Egg
before transferring to a cooling rack to cool completely. Enjoy!
1/4 cup Unsweetened Almond Milk
1 tsp Vanilla Extract

Notes
2 tbsps Maple Syrup
Leftovers 1 cup Blueberries (fresh)

Refrigerate in an airtight container for up to three days or freeze for up to one month.
Serving Size
One serving is equal to one muffin.
Additional Toppings
Top with shaved almonds or pecans.
No Blueberries
Use strawberries or raspberries instead.
Brittany Gordon
Double Chocolate Mint Energy Balls - Nut Free
1. Add the dates, pumpkin seeds, cacao powder, cacao nibs, sea salt and peppermint 2 cups Pitted Dates
extract to the bowl of a food processor. While the food processor is running stream in the
2 cups Pumpkin Seeds (raw)
water. Run the food processor until the date mixture forms a ball.
1/2 cup Cacao Powder
2. Form the mixture into small balls with your hands and enjoy!
1/4 cup Cacao Nibs
Notes 1/2 tsp Sea Salt
2 tsps Peppermint Extract

No pumpkin seeds 1/4 cup Water
Use raw sunflower seeds instead.
Serving Size
One serving is equal to two balls.
Storage
Store in the fridge up to five days, or in the freezer for up to three months.
Brittany Gordon
Hummus & Veggie Wrap
1. Lay tortillas flat and spread the hummus in the center of each tortilla. Layer the romaine 2 Whole Wheat Tortilla (large)
leaves, avocado, cucumber and bell pepper. Roll the tortilla tightly while folding the ends
1/2 cup Hummus
in.
4 leaves Romaine (large, whole)
2. Serve immediately and enjoy!
1/2 Avocado (sliced)
Notes 1/2 Cucumber (sliced)
1/2 Red Bell Pepper (sliced)

Gluten-Free
Use a brown rice tortilla instead.
Oil-Free
Use an oil-free hummus.
More Flavor
Add fresh herbs, crumbled cheese, mustard or any favorite sandwich topping.
Easy Eating
Wrap the base of the rolled up tortilla with a piece of parchment paper or paper towel to hold
the sandwich together.
Brittany Gordon
Mixed Greens with Balsamic Vinaigrette
1. Combine the olive oil, balsamic vinegar and apple cider vinegar in a mixing bowl. Add 1 tbsp Extra Virgin Olive Oil
the mixed greens and toss until well coated.
1 1/2 tsps Balsamic Vinegar
2. Divide into bowls or onto plates and enjoy!
1 1/2 tsps Apple Cider Vinegar
4 cups Mixed Greens
Notes
On-the-Go
Keep dressing in a separate container on the side. Add just before serving.
No Mixed Greens
Use spinach, kale or romaine instead.
Storage
Refrigerate in an airtight container up to 1 to 2 days, or up to 5 days if the dressing is stored
separately.
Brittany Gordon
Macaroni Salad
1. Cook the macaroni according to the directions on the package. Rinse with cold water 2 2/3 cups Lentil Macaroni (dry/uncooked)
and add to a large bowl.
2 2/3 Egg
2. Hard boil the eggs and transfer to a bowl of ice water to cool. Once cool, remove the
2/3 Red Bell Pepper (chopped)
shells and chop. Add them to the bowl with the cooked macaroni.
1/3 cup Red Onion (finely diced)
3. Add the chopped red bell pepper and red onion to the bowl with the macaroni and eggs.
2/3 cup Plain Greek Yogurt
4. Mix the dressing by combining the yogurt, mayonnaise, lemon juice, honey, mustard,
salt and pepper. Mix well then add to the macaroni salad and mix thoroughly. 1/3 cup Mayonnaise
5. Refrigerate and enjoy! 1 1/3 tbsps Lemon Juice
2/3 tsp Raw Honey

Notes 2/3 tsp Dijon Mustard
Sea Salt & Black Pepper (to taste)

No Lentil Macaroni
Use brown rice, whole wheat or chickpea macaroni instead.
Leftovers
Keeps well in the fridge for 3 to 4 days.
Brittany Gordon
15 Minute Grilled Steak with Mint Pesto
1. In a food processor, combine the slivered almonds, garlic, mint, parsley, olive oil and 1/4 cup Slivered Almonds
lemon juice. Pulse until a thick paste forms. Set aside.
1 Garlic (clove)
2. Preheat grill to medium heat.
1/2 cup Mint Leaves (fresh)
3. Rub steaks generously with sea salt. Place yellow peppers, red onion and steaks on the
1/2 cup Parsley
grill. Cook for 4 to 5 minutes and then turn. Cook for another 4 to 5 minutes. (Note: Time
will vary depending on temperature. We found 4 minutes per side was great for medium- 1/4 cup Extra Virgin Olive Oil
rare.)
1 Lemon (juiced)
4. Remove veggies and steak from the grill. Toss the veggies in balsamic vinegar and
454 grams NY Striploin Steak
drizzle with a splash of olive oil. Divide onto plates. Add the steak and top with a
spoonful of mint pesto. Enjoy! 2 tsps Sea Salt
3 Yellow Bell Pepper (de-seeded and sliced into
Notes 1/4's)
1 cup Red Onion (sliced into 1/8's)

Add Carbs 1 tbsp Balsamic Vinegar
Serve with quinoa, brown rice or sweet potato.
Time Saver
Blend up the pesto in advance and chop the veggies. Grill the veggies and steak at time of
meal.
Leftovers
Store in an airtight container in the fridge for up to three days.
Brittany Gordon
Raspberry Coconut Ice Cream
1. Scrape the coconut cream from the top of the can into a blender or food processor. The 1 1/2 cups Frozen Raspberries
cream should have separated from the coconut juice after being refrigerated.
1 tbsp Maple Syrup
2. Add raspberries and maple syrup to blender and blend until very smooth and creamy,
1 1/2 cups Organic Coconut Milk (full fat,
occasionally scraping down the sides. You may add 1 tbsp of coconut water at a time
refrigerated overnight)
(leftover from your can) if the blender/processor gets stuck. Do not add more than 1/3
cup.
3. Scoop into a bowl and enjoy immediately as soft serve or for firmer ice cream, place in
an airtight, freezer-safe container and freeze for at least 1 hour before scooping.
Notes
Make it Chunky
Chop and add fresh or thawed raspberries to the final mixture.
No Coconut Milk
Use frozen banana slices instead.
Brittany Gordon
Chopped Bell Peppers
1. Remove stems and seeds of each bell pepper and cut into slices. Enjoy! 1 1/4 Yellow Bell Pepper
1 1/4 Green Bell Pepper

Notes 1 1/4 Red Bell Pepper
Storage
Refrigerate in an airtight container up to 3 to 4 days.
Brittany Gordon
Black Bean Dip
1. Add all ingredients to the jar of your food processor and process until very smooth. 1 1/8 cups Black Beans (cooked, from the can)
2. Transfer into a bowl and enjoy! 1 tsp Cumin
1/4 tsp Smoked Paprika

Notes 1 tbsp Extra Virgin Olive Oil
1/2 Lime (juiced)

Serve it With
Brown rice tortilla chips, veggie sticks or as a spread. 1/2 tsp Sea Salt
Leftovers
Store in an airtight container in the fridge for 5 days, or freeze for two months or more.
Brittany Gordon
Grilled Mediterranean Chicken Kabobs
1. Combine the lemon juice, red wine vinegar, oregano and 1/2 of the olive oil in a mixing 3/4 Lemon (juiced)
bowl. Add in the cubed chicken breast and mix well. Place in the fridge and let marinate
2 1/4 tsps Red Wine Vinegar
while you prep the vegetables.
2 1/4 tsps Oregano (dried)
2. Dice the zucchini, yellow bell pepper, and red onion into large chunks. Toss in the
remaining olive oil. 1 1/2 tbsps Extra Virgin Olive Oil (divided)
3. Slide the marinated cubed chicken, zucchini, yellow bell pepper, red onion and cherry 340 grams Chicken Breast (boneless, skinless,
tomatoes onto the skewers. diced into cubes)
4. Preheat the grill to medium heat. 3/4 Zucchini (large)
5. Grill the kabobs for 8 to 10 minutes per side or until chicken is cooked through. 3/4 Yellow Bell Pepper
6. Remove the kabobs from the grill and divide onto plates. Enjoy! 3/4 cup Red Onion
1 1/2 cups Cherry Tomatoes

Notes 6 Barbecue Skewers
Serve Them With

Rice, quinoa, grilled potatoes and/or tzatziki sauce.
Leftovers
Store covered in an airtight container in the fridge up to three days.
Serving Size
One serving is equal to approximately two kabobs.
Vegan & Vegetarian
Omit the chicken and use marinated tofu or whole mushrooms instead.
Wooden Skewers
If grilling with wooden skewers, be sure to soak them in water before using to avoid them
catching fire on the grill.
Brittany Gordon
Turn Them Into a Salad
Slide the chicken and vegetables off the skewers after grilling and toss them with leafy
greens like arugula, kale or spinach. Add extra toppings if desired like tzatziki sauce,
sunflower seeds or feta cheese.
Brittany Gordon
Creamy Cauliflower Salad
1. Bring a large pot of water to a boil. Place cauliflower florets in a steamer basket over the 1 head Cauliflower (small, cut into very small
boiling water and cover with a lid. Let it steam for 6 to 8 minutes, or until tender. Transfer florets)
to a plate or bowl and let it cool.
2 Egg
2. Meanwhile, hard boil the eggs by bringing a small pot of salted water to a boil. Carefully
1/4 cup Mayonnaise
place the eggs in the pot. Cover the pot with a lid and turn off the heat but keep the pot
on the hot burner. Let it stand for 12 minutes and then drain the water. Place the eggs in 1 1/2 tbsps Dijon Mustard
a bowl of ice water for 10 minutes or until cool. Peel and finely chop the eggs.
3 tbsps Apple Cider Vinegar
3. In a large mixing bowl combine mayonnaise, Dijon mustard, apple cider vinegar and salt.
1/2 tsp Sea Salt
Fold in the celery, green onion, fresh dill, cauliflower and the chopped egg. Mix until well
combined. Season with additional salt if needed. Divide between bowls and enjoy! 1 stalk Celery (chopped)
3 stalks Green Onion (chopped)

Notes 1 tbsp Fresh Dill
Leftovers
Refrigerate in an airtight container for up to two days.
Serving Size
One serving is approximately 1 1/4 cups of salad.
Meal Prep
Steam the cauliflower and hard boil the eggs ahead of time. Keep everything refrigerated until
you're ready to make the salad.
More Flavor
Add chopped pickles, red onion and/or fresh parsley.
Make it Vegan
Omit the egg and use a vegan-style mayonnaise.
Brittany Gordon
BBQ Chimichurri Chicken with Sweet Potato Wedges
1. Add vinegar, cilantro, oregano, garlic, 2/3 of the olive oil and salt to a food processor and 1/3 cup Red Wine Vinegar
blend until smooth. Occasionally scrape down the sides as needed.
3/4 cup Cilantro (thick stems removed)
2. In a large bowl, coat chicken breasts in half the chimichurri sauce and set aside. In a
3 tbsps Fresh Oregano
separate bowl, coat sweet potato wedges in the remaining olive oil.
3 Garlic (cloves)
3. Preheat grill on medium heat. Grill the chicken breasts until cooked, about 10 to 12
minutes each side. Grill the sweet potato wedges on all sides, about 10 minutes total. 1/2 cup Extra Virgin Olive Oil (divided)
4. Transfer to plates and top with desired amount of chimichurri. Enjoy! 3/4 tsp Sea Salt
425 grams Chicken Breast (skinless, boneless)
Notes 1 1/2 Sweet Potato (medium, peeled and cut into
wedges)
Make it Spicy
Add a chili pepper or red pepper flakes to the chimichurri.
Storage
Refrigerate in an airtight container up to 3 days. Leftover chimichurri will keep up to 1 week.
No Cilantro
Use parsley instead.
Brittany Gordon
Greek Chicken Burgers
1. Heat olive oil in a large skillet over medium heat. 2 1/2 tsps Extra Virgin Olive Oil
2. Add half of the red pepper and half of the red onion to the skillet. Saute for about 5 1 2/3 Red Bell Pepper (diced and divided)
minutes or until onion is translucent. Add baby spinach and stir just until wilted. Remove
3/4 cup Red Onion (diced and divided)
from heat and set aside to cool.
6 2/3 cups Baby Spinach
3. Add almond flour, ground chicken, half of the black olives and half of the feta cheese to
the mixing bowl. Now add in your sauteed vegetables. Mix well. Form the mixture into 1 2/3 cups Almond Flour
even patties and place on a baking sheet. Transfer to the fridge until ready to grill.
756 grams Extra Lean Ground Chicken
4. Meanwhile, create your greek salsa in a bowl by combining the remaining red pepper,
3/4 cup Black Olives (chopped and divded)
red onion, black olives, feta cheese and cucumber. Drizzle with a splash of extra virgin
olive oil and season with sea salt and pepper to taste. Set aside. 3/4 cup Feta Cheese (crumbled and divided)
5. Preheat grill over medium heat. Transfer burgers onto grill and cook for about 7 to 8 3/4 Cucumber (diced)
minutes per side or until burger is cooked through. Remove from grill.
6. Plate burger over a bed of greens and top with your chopped greek salsa. Enjoy! 6 2/3 cups Mixed Greens
Notes
Added Touch
Serve with homemade tzatziki.
Wrap it Up
Serve in a lettuce wrap or brown rice tortilla.
Get Creative
These also work well as meatballs or sliders.
Brittany Gordon
Quinoa Greek Salad
1. Cook the quinoa according to the directions on the package. Once the quinoa is cooked, 1 cup Quinoa (dry)
fluff it with a fork and place it in the fridge for about 20 minutes, stirring occasionally to
2 Tomato (large, diced)
help it cool down faster.
1 Cucumber (diced)
2. While the quinoa is cooling, chop your vegetables and feta. Add everything to a large
bowl or container. Add the cooled quinoa, red wine vinegar, olive oil, and season with 1/2 cup Red Onion (diced)
sea salt and black pepper. This mixture can marinate in the fridge for up to 3 days.
1 cup Feta Cheese (cubed or crumbled)
3. Before serving, add the arugula and toss well. Enjoy!
1/4 cup Red Wine Vinegar
1 tbsp Extra Virgin Olive Oil
Notes
Dairy-Free 4 cups Arugula

Replace feta cheese with kalamata olives.
Low-Carb
Use cauliflower rice instead of quinoa.
Leftovers
Keeps well in the fridge for 3 days.
Brittany Gordon

Meal Plan - Nutrition Connection, Week 5-6

Uploaded by

Copyright:

Available Formats

Meal Plan - Nutrition Connection, Week 5-6

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Meal Plan - Nutrition Connection, Week 5-6

Uploaded by

Copyright:

Available Formats

Week 5-6 - Nutrition Connection

Mon Tue Wed Thu Fri Sat Sun

Chopped Bell Chopped Bell

Nut Free Nut Free Nut Free

Black Bean Dip Black Bean Dip Black Bean Dip

Potato Wedges Potato Wedges

Fruits Vegetables Bread, Fish, Meat & Cheese

1/2 Avocado 4 cups Arugula 765 grams Chicken Breast

1 cup Blueberries 1 head Cauliflower 1 3/4 cups Feta Cheese

2 3/4 Lemon 1 stalk Celery 1/2 cup Hummus

1/2 Lime 1 tbsp Chives 100 grams Sourdough Bread

2 Peach 3/4 cup Cilantro 2 Whole Wheat Tortilla

3 tbsps Fresh Oregano

0 Sea Salt & Black Pepper 1 cup Cottage Cheese

1/4 tsp Smoked Paprika 2/3 cup Plain Greek Yogurt

2 cups Frozen Blueberries

1 2/3 cups Almond Flour

1 tsp Baking Powder

1/4 cup Cacao Nibs

1/2 cup Cacao Powder

2 1/4 cups Oats

2 tsps Peppermint Extract

2/3 tsp Raw Honey

1/2 cup Unsweetened Shredded

1 tsp Vanilla Extract

No Cashew Milk 1/2 tsp Cinnamon

1 Banana (peeled, chopped and frozen)

More Protein 1 cup Unsweetened Almond Milk

1. Crack the eggs into a bowl and whisk well. 2 Egg

1 tsp Vanilla Extract

Leftovers 1 cup Blueberries (fresh)

Notes 1/2 tsp Sea Salt

2 tsps Peppermint Extract

Notes 1/2 Cucumber (sliced)

1/2 Red Bell Pepper (sliced)

5. Refrigerate and enjoy! 1 1/3 tbsps Lemon Juice

2/3 tsp Raw Honey

Sea Salt & Black Pepper (to taste)

1 cup Red Onion (sliced into 1/8's)

1 1/4 Green Bell Pepper

2. Transfer into a bowl and enjoy! 1 tsp Cumin

1/4 tsp Smoked Paprika

1/2 Lime (juiced)

4. Preheat the grill to medium heat. 3/4 Zucchini (large)

1 1/2 cups Cherry Tomatoes

Serve Them With

3 stalks Green Onion (chopped)

Dairy-Free 4 cups Arugula

You might also like