ACV Elixir. Ingredients. Instructions

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(1)ACV Elixir Ingredients • 2 tbsp. freshly squeezed lemon • 1-2 tbsp. unfiltered apple cider vinegar • 1 tsp. raw honey • ½ - 1 tsp. cinnamon • 4-8oz filtered water or unsweetened apply juice. If using apple juice omit the raw honey. Instructions Add all ingredients together inside a mason jar. Shake and drink!.

(2) Morning Rise Superfood Smoothie Ingredients 8oz unsweetened almond milk 1/2 avocado 2 tbsp. chia seeds Handful baby spinach 1 scoop vanilla protein powder 1 tsp. Matcha powder 1/4 tsp. cinnamon. Instructions 1. Blend and enjoy.

(3) Hormone Balancing Maca Ingredients 2 tbsp. almond butter 2 tbsp. ground flaxseed 1 - 2 tsp maca powder 1/2 tsp ground cinnamon 1 scoop protein powder 1 tsp. vanilla extract 2 medjool dates pitted 1 cup unsweetened almond milk 5-6 ice cubes. Instructions 1. Blend and enjoy.

(4) Glowing Skin Smoothie Ingredients 1 cup unsweetened almond milk 1 scoop vanilla protein powder ½ cup frozen pineapple ½ cup carrot, diced ¼ tsp turmeric, ground ¼ cup unsweetened coconut yogurt pinch of black pepper. Instructions 1. Blend and enjoy.

(5) Workout Recovery Smoothie Ingredients 8oz unsweetened almond milk 1/2 avocado 1/2 cup mixed frozen berries 1 tbsp. coconut oil 1 scoop vanilla protein powder 1/4 tsp. cinnamon 5g glutamine powder 5g brand chain amino acids 2000mg liquid Vitamin C. Instructions 1. Blend and enjoy.

(6) Coffee Smoothie Ingredients ½ frozen banana, sliced 1 cup ice cubes 2 tsp whole espresso beans (or grounds) 1 Shot of espresso or ½ cup coffee ½ cup almond milk 1 scoop vanilla protein powder. Instructions 1. Blend and enjoy.

(7) Cauliflower Blueberry Smoothie Bowl Ingredients 1 cup unsweetened almond milk 1 scoop vanilla protein powder ½ cup frozen cauliflower ½ cup blueberries 1 tbsp. chia seeds. Instructions 1. Blend all ingredients until smooth. 2. Top with unsweetened coconut flakes, figs, blueberries, pistachios, or chia seeds.

(8) Blueberry Cacao Smoothie Bowl. Ingredients 3 tbsp. chia seeds 1 ¼ cup unsweetened almond milk 1 ½ cups frozen cauliflower 1 banana 1 scoop vanilla protein powder 1 tbsp. raw cacao powder 1/2 tsp. vanilla extract Small handful of frozen blueberries 3 ice cubes. Instructions 1. In a bowl, add chia seeds in almond milk, mix well. Leave to soak overnight in the fridge 2. In the morning, place chia seed mixture and all remaining ingredients (except the topping) into a blender and blend until very smooth. 3. Pour mixture into two bowls and garnish with desired toppings and enjoy! Toppings: Unsweetened shredded coconut, blueberries, hemp seeds, cacao nibs, bee pollen for added sweetness..

(9) Strawberry Shortcake Overnight Oats. Ingredients 12 strawberries (fresh or frozen) 2 cups gluten-free rolled oats 2 scoops protein powder 1 ½ cups unsweetened non-dairy milk ½ cups plain Greek yogurt 1 tbsp. no sugar added strawberry jam 2 tbsp. chia seeds 1/4 tsp vanilla extract. Instructions 1. Chop the strawberries into small pieces. If you are using frozen strawberries defrost them quickly by placing them in a bowl of boiling water for 2 minutes. 2. Place the chopped strawberries in a bowl and mix in all the other ingredients. Stir well, cover the bowl and place in the fridge for a minimum of one hour. 3. When you are ready to eat them, simply remove from the fridge and decorate with your choice of toppings. The oats can be eaten cold or else heated in the microwave for 30-60 seconds..

(10) Mediterranean Egg Muffins Ingredients • 2 cups baby spinach, finely chopped • 1/2 cup finely chopped red onion • 1 cup sliced grape tomatoes • 1/2 cup chopped, pitted olives • 1 tbsp. chopped fresh oregano • 2 tsp. olive oil, plus extra for greasing muffin tins • 8 whole eggs • 1 cup cooked quinoa • 3/4 cup crumbled feta cheese • 1/4 tsp. sea salt. Instructions 1. Pre-heat oven to 350 degrees, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside. 2. Heat olive oil in a skillet over medium heat. 3. Add onions and sauté for 2 minutes. Add tomatoes and sauté for another minute, then add spinach and sauté until wilted, about 1 minute. Turn off heat and stir in olives and oregano, and set aside. 4. Place eggs in a mixing bowl and mix. 5. Add cooked quinoa, feta cheese, veggie mixture, and salt. Stir until well combined. 6. Pour mixture into silicone cups or greased muffin tins, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. 7. Remove from oven when cooked and allow to cool for 5 minutes before serving. Or refrigerate and re-heated in a microwave the next day..

(11) Oatmeal Raisin Overnight Oats Ingredients 1 cup gluten-free oats 2 tsp. chia seeds 2 tbsp. coconut palm sugar 1/4 tsp. cinnamon 1/4 cup Raisins, Plus more for serving 1 cup unsweetened almond milk Chopped walnuts for garnish, optional. Instructions 1. Stir together the oats, chia seeds, sugar, and cinnamon until combined. 2. Stir in the raisins and then add the milk. Mix until completely combined. 3. Portion into 2 servings if desired, or just cover and refrigerate. 4. Refrigerate overnight or up to 4 days. 5. To serve, top with additional raisins and some chopped walnuts if desired..

(12) Morning Quinoa Bowl. Ingredients ¼ cup quinoa, cooked 1 tbsp. almonds, slivered ¼ cup raisins ½ banana, mashed ½ tsp. cinnamon 1 cup unsweetened almond milk (unsweetened) 1 tbsp. pure maple syrup. Instructions 1. Combine all ingredients in a saucepan. Heat on medium-low, stirring, until the quinoa has soaked up the liquid, and the dried fruit has plumped up nicely. 2. Add more milk if needed until you reached your desired consistency..

(13) Raw Superfood Energy Bar Ingredients ¾ cup raw almonds ½ cups raw walnuts ½ cup dried goji berries ¼ cup Medjool dates, pitted. 1 tsp. vanilla extract ⅛ tsp. cinnamon 1 cup dried cherries 2 tbsp. cacao nibs. Instructions 1. In a food processor, combine the almonds and walnuts, and process. 2. Add the goji berries, dates, vanilla extract, and cinnamon, and process until the mixture forms clumps and begins to stick together. Add the cherries and cacao nibs and process briefly to incorporate the ingredients, but leave some small chunks for texture. 4. Cover a cutting board with a large sheet of plastic wrap. 5. Remove the mixture from the food processor and place on top of the plastic wrap. Press the mixture into a rectangle shape, then wrap it tightly in the plastic. 6. Use a rolling pin to roll out the mixture into a ½ -inch-thick layer. 7. Unwrap the mixture and cut into 8 bars or smaller bites, as desired. 8. These superfood energy bars will last several weeks unrefrigerated and covered, or keep them in the freezer for longer storage..

(14) Baked Banana Breakfast Bites Ingredients 1 cup gluten-free oats ½ cup vanilla protein powder 1 tsp. baking powder ¼ tsp. baking soda ½ cup coconut palm sugar. ½ cup coconut palm sugar ½ cup almond butter ½ cup mashed banana 2 whole eggs, beaten. Instructions 1. Preheat oven to 350 degrees. 2. Line a 9 x9-inch baking pan with parchment paper. 3. In large bowl mix together oats, protein powder, baking powder, baking soda, salt, and sweetener. 4. In medium bowl mix together almond milk, almond butter, bananas, almond butter, and eggs. Add milk mixture slowly into the oat mixture and stir until everything is combined. 5. Pour batter into prepared pan and bake for 15-20 minutes or until bars are set. 6. Remove cooked bars from the oven. 7. Allow to cool completely and cut into 8 bars or 24 bites..

(15) Matcha Chia Pudding Ingredients 5 tbsp. chia seeds 1 tbsp. Matcha Powder 2 tbsp. maple syrup 2 cups unsweetened almond milk 1 tsp. vanilla extract ½ almond extract. Instructions 1. Place all ingredients in a larger shaker cup. Cover and shake well. 2. Pour evenly into jars, and refrigerate overnight..

(16) Apple Nachos Ingredients 1 medium apple 2 tbsp. fresh lemon juice 2 tbsp. almond butter 1 tbsp. unsweetened shredded coconut, shredded 1 tbsp. slivered almonds 1 tbsp. cacao nibs. Instructions 1. Slice apple and toss with fresh lemon juice to avoid browning. 2. Melt almond butter in microwave until runny. Drizzle nut butter over apple slices and top with shredded coconut, nuts and cacao nibs 3. Feel free to dig in with your hands, since these are nachos, of course!.

(17) Black Bean & Corn Salsa Ingredients 1 red pepper, chopped ½ jalapeno pepper, chopped 1 cup frozen corned, thawed 1 can black beans, rinse and drained ¼ cup fresh cilantro, chopped Juice and zest from one lime. Instructions 1. Place all ingredients in a bowl and toss. 2. Serve as a side dish, or as an appetizer served with whole-grain tortilla chips..

(18) Power Crisp Crackers Ingredients ¾ cup water ⅓ cup raw sesame seeds ⅓ cup chia seeds ¼ tsp fine sea salt. ¾ cup cooked, cooled quinoa ⅓ cup raw pumpkin seeds Optional: spices, cracked black pepper or herbs of choice. Instructions 1. Preheat the oven to 325F. Line a large baking sheet with parchment paper. 2. In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. Mix in the quinoa, pumpkin seeds, sesame seeds and salt. Let stand 2 minutes longer. Stir in any additional spices or herbs. 3. Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between ⅛-inch to ¼-inch thick. 4. Bake in preheated oven for 30 minutes. 5. Remove from oven. Lift parchment onto cutting board and break into cracker-size shapes (I do about 2x2-inch squares; but you can do any size you like). 6. Turn over crackers with a spatula. Place parchment and crackers back on sheet. 7.Bake for 25 to 30 minutes longer until golden at edges and set at center. 8.Transfer sheet to wire rack and cool completely on the sheet. 9. Store in an airtight container..

(19) Avocado Toast Variations Basic Avocado Toast: Top toast with mashed avocado and a dash of salt and pepper. Fried Egg Avocado Toast: Top your basic avocado toast with a fried egg! This is one of my favorite quick breakfasts – it’s filling and satisfying, yet so simple. Hummus Avocado Toast: Mix hummus with your mashed avocado, then drizzle with olive oil (optional). I also love using flavored hummus, like roasted red pepper or spicy. It’s so easy to add flavor and creaminess without any extra effort. My kids LOVE this one! Black Bean & Salsa Avocado Toast: Top your avocado toast with salsa, black beans, and cilantro. The black beans add protein and fiber, while salsa and cilantro add a Mexican flair. :).

(20) Peach Pecan Quinoa Salad Ingredients 1 peach, sliced 1 cup fresh spinach ¼ cup pecans ¼ cup quinoa, cooked 1/4 cup fresh blueberries 1 tsp. sesame seed oil Juice from 1 lemon Sea salt & pepper. Instructions 1. Combine ingredients in a bowl and toss thoroughly. 2. To make dressing, mix together sesame oil, lemon juice and a pinch of salt & black pepper. 3. Bowl dressing over salad ingredients and toss..

(21) Superfood Honey Salad Ingredients 2 cups kale ½ cup cabbage ½ cucumber ¼ red onion 5 strawberries ¼ avocado 1 tbsp. extra virgin olive oil 1 tbsp. white rice vinegar 1 tsp. raw honey 1/4 cup sliced almonds Pinch sea salt. Instructions 1. Chop kale, cabbage, onions together in a bowl. 2. Top with cucumber, strawberries and sliced almonds 3. To make dressing place all ingredients in a mason jar and shake well. 4. Toss salad with dressing and serve..

(22) Avocado Quinoa Salad Ingredients 1 cup cooked quinoa 1 bell pepper green or red, chopped ½ cup olives (optional) 1 red onion, finely chopped ½ cup cherry tomatoes, chopped 1 avocado, chopped ½ cup arugula, chopped. ½ cup parsley, chopped 7-8 leaves basil, chopped 1 tsp. unfiltered apple cider vinegar ½ lemon – juice 1 tbsp. olive oil Sea salt to taste. Instructions 1. Place cooled quinoa and chopped vegetables in a big mixing bowl. 2. Add lemon juice, vinegar, olive oil and mix everything well together. Add salt to taste. 3. Store in an airtight container, in the fridge for up to 24 hours depending on how fresh your vegetables are..

(23) Apricot Orange Ginger Quinoa Ingredients 1 cup reduced sodium chicken broth ½ cup dry quinoa 1 tbsp. avocado oil 1 tbsp. orange juice Zest from 12/ orange ½ cup chopped dry apricots. ¼ cup chopped pistachio nuts (optional) ¼ cup shredded carrot 1 tsp. finely chopped fresh ginger 1 tbsp. finely chopped fresh mint Sea salt. Instructions 1.In a medium pot, bring broth to a boil, add quinoa and cover. Reduce heat and simmer for 15-20 minutes or until all liquid has been absorbed. 2. Remove from heat, empty into medium serving bowl and fluff with a fork. 3. Whisk together oil, orange juice and orange zest. Pour over quinoa and combine.

(24) Almond Falafels Ingredients 1½ cup raw almonds, soaked ½ small zucchini 2 tbsp. sesame seeds, ground 2 tbsp. tahini 2 tbsp. lemon juice 2 tbsp. minced cilantro 2 tbsp. minced parsley 1 green onion, sliced 1 tsp. coriander 1 tsp. miso paste 1 tsp. ground cumin ½ tsp. salt Dash cayenne pepper. Instructions 1. Put all ingredients into a food processor and mix until well combined into a dough like consistency. 2. Add 2-3 tbsp. of olive oil or coconut oil to a non-stick pan over medium low heat. 3. Form mixture into small falafel balls and fry until golden brown, 5-7 minutes per side. 4. Serve on large lettuce leaves, sliced red onion, and tomatoes..

(25) Almond Stuffed Tomatoes Ingredients. Instructions. 1 cup raw almonds, soaked 2 stalks celery, diced ¾ cup minced fresh parsley ½ cup dried cranberries ¼ cup red onion, diced 2 tbsp. diced orange bell pepper 2 tbsp. dried or fresh dill 2 tsp. apple cider vinegar ½ tsp. sea salt 6 roma tomatoes Nutritional yeast. 1. Pace all ingredients EXCEPT tomatoes into a food processor and blend until well incorporated. Transfer mixture into a bowl and set aside. 2. Wash and dry tomatoes. Take sharp paring knife and cut a circle around the stem. Remove the insides of the tomato while keeping the outside intact. Tip: Slice the bottoms off of the tomatoes & they will stand on a plate for serving! 3. Fill tomatoes with almond mixture, so it is overflowing, top with nutritional yeast and serve!.

(26) Lentil Burgers Ingredients 3/4 cup brown lentils, rinsed, strained 1 3/4 cups vegetable broth 2 tsp. olive oil 1 medium red onion 1/4 cup red bell pepper, finely chopped 2 tbsp. garlic, minced Juice of 1/2 lemon 2 tsp. cumin + 1 tsp. basil 1 tsp. coriander + ½ tsp. cinnamon 2 tsp. Dijon mustard ¼ cup flax meal 1 medium egg, beaten 1/2 cup walnuts, finely chopped. Instructions 1. In a medium to large pot bring lentils and broth to a boil over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. 2. Remove from heat and mash well with a potato masher. Set aside. 3. Heat the oil in a pan over medium heat. Add the onion and red pepper. Sauté until tender, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute. 4. Add lemon juice, cumin, basil, coriander, cinnamon and mustard. Stir 2minutes. Add the onion mixture, flax meal, egg and walnuts to the lentil, season with salt & pepper and mix thoroughly. 5. Preheat grill to medium-high. Form the mixture into six 4-inch patties, brush with olive oil on both sides. Grill until nice grill marks form, about 3 minutes per side. 6. Serve on a sprouted grain bun with sliced onion and your favorite burger toppings. OR for a low-carb option top with tzatziki sauce, sliced tomato, and avocado..

(27) Confetti Kale Salad Ingredients 4-6 leaves curly kale ½ cup extra virgin olive oil ¼ cup hemp seeds ¼ head purple cabbage, shredded 1 cup yellow bell pepper, diced 2 tbsp. red onion 1 tbsp. pure maple syrup 1 tbsp. Dijon mustard ½ lemon, juiced 1 tsp. sea salt ½ tsp. black pepper ½ tsp. garlic powder 3-4 tbsp. nutritional yeast. Instructions 1. Wash and dry kale. Strip leaves from stem using your fore finger and thumb and pressing firmly down the stem. Rip into smaller bite size pieces. 2. Massage the kale by squeezing in fists until it takes on a greener, more cooked appearance. Place in a large bowl. 3. Add shredded purple cabbage and diced bell peppers to kale. 4. For dressing place oil, onion, maple syrup, mustard, lemon juice, garlic powder, salt and pepper in a blender and blend until smooth. Pour over salad and mix. 5. Sprinkle hemp seeds and nutritional yeast over salad and toss to mix..

(28) Raw Brussels Sprout Salad Ingredients 2 cups brussels sprouts 1 pear, diced 1 apple, diced 2 tbsp. goji berries 1 tsp. extra virgin olive oil 1 tsp. toasted sesame oil ½ tsp. balsamic vinegar. ½ tsp. tamari (soy sauce) ¼ tsp. sea salt ¼ tsp. black pepper 1 tsp. black sesame seeds to garnish 2 tbsp. nutritional yeast. Instructions 1. Slice each brussel sprout thinly using a knife, or vegetable shredder. Place in bowl. 2. Dice up pear and apple and add to brussels sprout mix. Toss in the goji berries. 3. In small bowl, mix together oils, vinegar, tamari, salt and pepper. Pour over salad mixture and toss. Sprinkle with nutritional yeast..

(29) Fish In Foil Ingredients 1 6-oz fish fillet (salmon, cod, trout, sole) 10 spears asparagus 1 tsp favorite seasoning 2 lemons, 1 sliced and 1 juiced pepper, to taste. Instructions 1. Preheat oven to 375 degrees. 2. Lightly spray sheet of foil with non-stick spray and place fillet in center. Sprinkle fish with seasoning and lemon juice. 3. Place sliced lemons on top of fish and asparagus spears on top of lemons. 4. Season with pepper and fold foil to form a closed packet, leaving space at top for steaming. 5. Place on baking sheet or on the BBQ and cook 14 to 15 minutes..

(30) Simple Salmon Baked Ingredients 6oz filet of salmon 1 carrot, sliced 1 cup kale 6 stems of asparagus 2 tbsp. lemon juice 1 tbsp. avocado oil 1/2 lemon. Instructions 1. Preheat heat your oven to 400 degrees. 2. Chop kale and carrots, mix in a bowl with lemon juice. 3. Place kale, carrots, and asparagus in a small 'boat' of aluminum foil, then drizzle with grapeseed oil. 4. Place salmon on top of the bed of kale and carrots. Place lemon slices on top of the salmon. Salt and pepper. 5. Bake at 400 degrees for 20-25 minutes..

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