Chocolate Zucchini Brownies

Ingredients: 2 cups shredded raw zucchini 1/2 cup coconut oil 1 large egg 1/2 cup agave 1 cup whole wheat flour 1.5 tsp baking powder 1/2 cup unsweetened cocoa 1 tsp vanilla sprinkle of salt Directions: Preheat oven to 350F Blend all ingredients and spread evenly into a baking dish Bake for 20 minutes or until cooked Let cool and cut into squares.

Zoodles with Peanut-Coconut Sauce

Ingredients: 1 zucchini, spiralized 2 Tbsp PB2 (powdered peanut butter) 2 Tbsp soy sauce 1/4 cup lite coconut milk 1 Tbsp vinegar 1 packet stevia Sesame seeds, to sprinkle Lime to taste Directions: Wash and spiralize zucchini Mix PB2, soy sauce, coconut milk, vinegar, and stevia until well combined. Add mixture to zoodles, sprinkle sesame seeds, and add lime juice to taste.

Thai Chicken Peanut Sauce

Ingredients: 1 pound chicken drumsticks 1/2 cup peanut butter 2 cloves garlic, chopped 2 inches of fresh ginger 1/2 cup light coconut milk 1 Tbsp olive oil 1 Tbsp sriracha 1 juiced lime 1/2 bunch cilantro, chopped Directions: Clean and prepare chicken for oven in an oven-safe glass dish Mix wet ingredients together; add garlic, ginger, and cilantro and mix thoroughly Set wet ingredients aside In a nonstick pan, toss olive oil with chicken, cover with tin foil, and cook at 350F for 50 minutes, or

Homemade Chocolate Peanut Butter Cups

Ingredients: 16 ounces semisweet chocolate 1/2 cup confectioners sugar 1/2 cup peanut butter 2 Tbsp butter Directions: Fill cupcake tin with liners Melt 1/2 the chocolate, and pour into liners, spreading evenly Freeze for 15 minutes Mix peanut butter, sugar, and butter, and place spoonfuls into the liners, pressing down evenly Freeze for another 15 minutes Melt chocolate and evenly pour into liners Freeze for another 15 minutes, remove from freezer and enjoy!

Chocolate Coconut Matzo Bark

Ingredients: 6 sheets of matzo (whole wheat if possible) 1.5 sticks of unsalted butter 1 cup shredded coconut 2 cups dark chocolate morsels 1 cup brown sugar Directions: Heat oven to 350F. Line Baking sheet with foil, then parchment paper Place matzo over the parchment, break up pieces Boil butter and sugar till bubbling; pour over matzo Bake for 20 Sprinkle with chocolate chips; spread even with spatula Sprinkle coconut, crushed nuts, chia seeds (or whatever toppings you enjoy) Refrigerate for

Chocolate Coconut Popcorn

Directions:1. Pop kernels in coconut oil2. Melt dark chocolate and drizzle3. Sprinkle coconut immediately after chocolate (so that it sticks!)4. Place in refrigerator for at least 20 minutes

Dark Chocolate Coffee Cake

Drool, yet caffeinated brownies in partnership with Chameleon Cold Brew. Enjoy!Ingredients: 10 TBS unsalted butter 1 2/3 half sugar half stevia blend 3 large eggs are room temperature 1 tsp vanilla extract 1/2 tsp salt 1 1/2 unbleached all purpose flour 1/2 cup unsweetened natural dark cocoa powder 1 tsp baking soda 1 tsp baking powder 1 cup chameleon cold brew Directions: 1. Heat oven to 350. Coat a glass baking pan with non stick spray or butter. 2. Mix softened butter and sugar in a medium

Beany Kale Soup

Makes 8 ServingsIngredients:2 tablespoons olive oil 1 yellow onion, chopped 2 tablespoons chopped garlic 2 bunches kale, stems removed and leaves chopped 8 cups water 6 cubes vegetable bouillon (such as Knorr) 1 (15 ounce) can diced tomatoes1 cup of dried Navy beans (or any bean of choice). If deciding to do canned beans use 2 cans, rinse thoroughly2 tablespoons dried parsleySalt and pepper to tasteDirections:1. Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon

Whole Wheat Pumpkin & Ricotta Lasagna

Ingredients:Cut Sugar Pumpkin (Trader Joe’s) 2 tablespoons Olive Oil Light Ricotta Cheese Reduced Fat Mozzarella Cheese 2 tablespoons Pumpkin Puree Whole Wheat Lasagna Noodles Unsalted Butter SageDirections:Preheat oven to 400 degrees F. Toss cut sugar pumpkin in olive oil. Sprinkle generously with pureed pumkin. Place pumpkin on baking sheet, and bake for 25-30 minutes, or until light golden and tender. Reduce oven temperature to 375 degrees F. Melt butter in a small saute pan over medium-high

Sriracha Popcorn

Ingredients:Popcorn Kernels or 1 bag of unsalted popcorn2 tablespoons Sriracha2 tablespoons Olive Oil2 tablespoons Organic buttersalt to tasteDirections:In a saucepan over medium heat mix Sriracha, Olive Oil and butter. Stir until evenly mixed together.Remove from heat.Pop 1 cup of Popcorn Kernels with 1 teaspoon of butter or Pop 1 bag of unsalted, light butter popcorn. Combine Sriracha and Popcorn together and mix so that all kernels are coated well. Add salt to taste.

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