Recipes Archives | Page 6 of 6 | Melissa Rifkin Nutrition

Date & Cocoa Protein Balls

Ingredients: 1 cup oats 1 cup Medjool Dates 1/2 cup Flax Seeds or Chia Seeds 1/2 cup All natural Peanut butter (chunky) 2 tablespoons dark chocolate cocoa powder or 2 tablespoons cocoa nibs 1 tablespoon vanilla 1/2 cup Shredded CoconutDirections:Blend Dates and Flax seeds in a food processor. Add mixture in with the rest of the ingredients.Chill in refrigerator. Once chilled, roll into balls of whatever size you would like, I usually make 10-12 balls. Store in an airtight container and keep in

Low Carb, Low Cal Cauliflower Pizza Crust

Ingredients: 1 head cauliflower 7 – 8″ wide 1 large cage free egg 1/2 cup reduced fat Parmesan or part skim Mozzarella cheese, grated/shredded 1 tsp Italian herb seasoning, or basil (which is what I did) Salt and Pepper to taste Directions: Preheat oven to 375 degrees F and line round pizza baking sheet or rectangular baking sheet with parchment paper.Rinse cauliflower, remove the outer leaves and separate into florets with paring knife. Place cauliflower in a food processor and process until

Spicy Thai Zoodles

Ingredients:2 green summer zucchinis2 yellow summer zucchinis1 cup shredded purple cabbageSauce:2 Tbsp Low Sodium Soy Sauce2 Tbsp PB22 Tbsp water2 Tbsp Rice vinegar1 Tbsp Sriracha1/2 tsp chopped garlic½ tsp ginger1 Tbsp Sesame oil1 Tbsp Chopped Scallions1 tsp Pepper flakes1 Tbsp toasted sesame seeds Directions:Spiralize zucchinis, blade of choice. Add in shredded cabbage. In a seperate bowl- mix the sauce ingredients together. Add to zoodles and refrigerate for at least 2 hours in order for

Zucchini Chips

Ingredients:2 large Zucchinis2 T Olive oil1 Chopped garlic glove (powder works well too)Salt n Pepper Directions:Heat over to 225 degrees F. Wash Zucchini and cut off ends. Using Mandolin, slice zucchini 1/4 inch thick. Mix olive oil, garlic and salt and pepper with zucchini. Spread Zucchini on parchment paper covered baking sheet. Bake for 2 hours or until crispy. Let cool and crisp, then serve! *Store in an airtight container for no more than 3 days* Nutrition Breakdown: Serving size:10

Baked Apples With Pear & Walnut Filling

Ingredients:4 Apples2 Pears1/4 cup Walnuts1 tablespoon Agave2 Tablespoons Truvia Brown SugarCinnamon Recipe:Peel and core apples and pears. Set apples aside. Chop pears, walnuts and mix in agave, brown sugar and cinnamon. Heat oven to 375. Fill apples with pear-nut mixture. Bake for 10 minutes or until soft.

Tuna Zoodle Casserole

Ingredients:1 can Amy’s Organic Cream of Mushroom Soup2 Zucchinis Zoodled1 bag frozen peas1 can wild albacore tuna in water1/2 cup watersalt and pepper to taste Directions:Cook peas, drain tuna. Add all ingredients together with 1/2 cup water to a large bowl. Mix thoroughly.

Pumpkin Chocolate Chip Oatmeal Cookies

Ingredients:2 cups all purpose flour (can use whole wheat flour, I did not)1 tsp baking soda1 tbsp ground cinnamon1/2 tsp salt1.5 cup old fashioned rolled oats1 cup unsweetened applesauce (or 1 cup unsalted butter)3/4 cup Truvia brown sugar1 egg yolk3/4 cup organic pumpkin puree1 tsp vanilla1 cup total of dark chocolate chips, dried cranberries, pumpkin seeds, pecans (or your own combo here) Directions:Heat oven to 350 degrees. Line baking sheet with parchment paper. Mix wet ingredients, mix dry

Green Protein Shake

This green protein shake is chock full of nutrition, including high in protein, low in sugar and high in fiber to keep you satiated throughout your morning and leaves you feeling energetic without the bloat that refined sugars can cause. Ingredients:1 handful of pre washed spinach1 cup of unsweetened almond, cashew or coconut mik1 tablespoon all natural peanut butter or almond butter1 organic apple (granny smith preferably)1 cup of ice1 tablespoon Salba chia seeds1 tablespoon cacao nibs1