Creamy Cashew Smoothie
1 cup unsweetened almond milk
1 tablespoon cashew butter
1 scoop plant protein powder
½ cup frozen raspberries
Blend and enjoy!
1 cup chopped sweet potato (1/4 inch in size is what you are shooting for)
½ cup chopped asparagus
½ cup sliced mushrooms
¼ cup chopped red onion
1 can black beans (15oz)
1 tablespoon dried Italian Seasoning
1 teaspoon ground turmeric
2 eggs (optional)
2 tablespoons coconut oil
sea salt to taste
In a large sauté pan, heat coconut oil over medium heat. Add all of the veggies and sauté for 10 minutes. Add beans and spices and heat through, another 3-5 minutes.
Eggs can be scrambled in during the last 3 minutes of cooking.
Veggies can be chopped and prepped in advance. Note on chopping: Shoot for ¼ inch in size for your veggies. They will cook quicker and more evenly that way.
Pineapple Summer Salad with Jalapeño Mint Dressing
1 head of kale, cut into small ribbons
1 cucumber chopped
1 beet, shredded
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
1 cup chopped fresh pineapple
Combine all ingredients in a large bowl. Dress only what you will eat with the dressing below.
¼ cup fresh squeezed lemon juice
2/3 cup olive oil
1 teaspoon pepper
1 tablespoon fresh mint
1 small jalapeño, finely chopped (remove seeds for less heat)
Whisk all ingredients together and season with salt. Pour enough onto salad to coat all the veggies.
Pineapple and Watermelon Popsicles
[Makes 6 popsicles]
½ pineapple, chopped
½ medium seedless watermelon, chopped
juice and zest of 1 lime
1 tablespoon chopped mint
Blend all ingredients in a blended and pour into popsicle molds and freeze for several hours or overnight.