- 2 medium sized sweet potatoes
- 6 cups of baby spinach – roughly chopped
- 1 clove of garlic – minced
- 1 tbs olive oil
- 1 1/2 cups of cooked quinoa
- 1/4 cup of pecan pieces
- 1/4 cup dried cranberries
- 1 to 2 ounces of feta cheese – diced
- 6 twists of black pepper from a pepper mill
- A pinch of salt
- Preheat oven to 400 degrees.
- Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
- Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
- Make the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. Cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor. (Can also use precooked Quinoa if preferred.)
- While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.
- Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
- Gently toss feta into quinoa spinach mixture.
- When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.
- Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
- Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.
- Serving Size: 4
- Calories: 275
- Sugar: 9.1g
- Fat: 11.7g
- Saturated Fat: 2.6g
- Carbohydrates: 37.3g
- Fiber: 5.9g
- Protein: 7.5g
1 big banana
2 TBSP almond butter or natural peanut butter
1 TBSP raw honey/agave/maple syrup
1 TBSP tahini
Toppings of choice: walnuts, raisins, almond flakes, sesame, chia seeds, shredded coconut
- Slice your banana lengthwise.
- Mix almond butter with tahini and sweetener of choice.
- Layer it all up!
Sticky Bun Chia Seed Pudding
Chia Seed Pudding
1/2 c . chia seeds
2 T . agave
1 T . brown sugar
1 tsp . ground cinnamon
1 tsp . vanilla extract
2 T . real maple syrup
2 T . agave
Pinch of salt
3/4 c . chopped pecans
In a medium bowl, whisk together cashew milk, chia seeds, agave, brown sugar, cinnamon, and vanilla.
To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.
Bring to a boil.
Remove from heat, and stir in pecans.
Let pecans sit for 5 minutes.
To serve, spoon sticky pecans over pudding, and enjoy!
Peanut Butter Oatmeal Protein Bites
1/2 cup of natural peanut butter
1/2 cup of organic local honey
1/4 tsp of cinnamon
1/4 tsp of vanilla
1/8 tsp of salt
1/2 cup of raisins or nuts
3 tbsp of chia seeds
3 cups of oats
Combine all of your liquid ingredients together, than add your dry ingredients except for the oats to ensure batter is well combined. Next add the oats and form the dough into balls(roughly 2 tbsp). (You may find you need to rinse your hands a couple times through out rolling the balls to help prevent the mixture from sticking to your hands.) Store in fridge for up to 1 week.
Chocolate Peanut Butter Buster Bites
3 tbsp cocoa powder
1/4 cup of natural maple syrup
3/4 cup of natural peanut butter
2/3 cup of almond or quinoa flour
1/3 cup of crushed walnuts
1 tsp vanilla
4 tsp of water
pinch of salt
Combine all of your liquid ingredients together first, than add your dry ingredients except for the walnuts to ensure batter is well combined. Next add the walnuts and form the dough into balls (roughly 2 tbsp). Store in fridge for up to 1 week.
Lemon Coconut Bliss Bites
1 cup of shredded coconut (plus a little extra if you want to roll your bites in it)
4 tbsp of natural honey
2 tbsp of unflavored or vanilla flavored whey protein powder (heaped)
2 tbsp of coconut oil (softened for easy mixing)
1 tsp of vanilla
1 lemon (zest & juice)
Combine all of your ingredients together and form the dough into balls (roughly 2 tbsp). Roll in extra coconut after if you’d like and enjoy! Store in fridge for up to 1 week.
Avocado Chocolate Pudding
2 ripe medium avocados, peeled and chopped
1/3 cup cocoa powder
1/4 cup honey or raw agave nectar (or other sweetener of choice)
1/2 cup milk (almond milk, coconut, etc.)
1 1/2 teaspoon vanilla extract
Blend all ingredients, until smooth, in a blender, food processor or using a hand held mixer. Serve immediately, or chill first.
Makes 2-3 servings.