Turkey Recipes

TURKEY

Champion Chili

• ½ lb. ground organic turkey or 1 can chick peas (V)
• 2 cans diced tomatoes or 6-7 freshly chopped tomatoes
• 1 can kidney beans
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 sweet onion, chopped
• 4 cloves garlic, chopped
• Sea salt, to taste
• Chili powder, to taste
• 1 cup shredded rice cheddar cheese (optional)

Directions:   

1. Put tomatoes and beans in large pot and place on low heat.
2. Brown meat in separate pan and add to tomato pot.
3. In another pan, sauté peppers, onions and garlic in grapeseed oil. Once tender, add to tomato pot.
4. Add sea salt and chili powder to taste.
5. Sprinkle with cheese and serve.

Slightly Sloppy Mikes
Serves 4

• whole wheat or gluten-free buns (regular bread slices will do just fine, too!)
• 1/2 lb. organic ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1/2 cup pinto beans
• 1/2 cup black beans
• 1 cup diced tomatoes
• 1/2 Tbsp. tomato paste
• 1/2 Tbsp. apple cider vinegar
• 1 Tbsp. maple syrup
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. spicy mustard
• dash of sea salt
• dash of black pepper
• 1 jalapeño pepper, minced (optional)

Directions:

1. Cook turkey meat on medium heat for about 10 minutes until done.
2. In separate, large pan, sauté onion, garlic, green pepper and jalapeño until soft.
3. Add meat to the veggie pan along with rest of ingredients and reduce heat to a simmer, stirring occasionally.
4. Once thickened, scoop onto bread of your choice and serve.
5. This can also be eaten breadless in a bowl!

Noodles a la Roon
(V, G, H, A)
Serves 2-4

• 16 oz. of your favorite whole wheat or gluten-free pasta noodle
• 16 oz. plain 2% cottage cheese - or blend silken tofu with a dash of lemon juice
• 1/2 lb. ground turkey (optional)
• sea salt, to taste
• black pepper, to taste
• 1/4 cup nutritional yeast or Parmesan

Directions:

1. Preheat oven to 350 degrees.
2. Boil noodles until soft, rinse and drain and add to a large casserole dish.
3. If using turkey meat, brown in pan and drain juices. Add to casserole dish.
4. Add cottage cheese to casserole dish along with salt and pepper. Mix well.
5. Sprinkle top of casserole with nutritional yeast or Parmesan and bake for 20-30 minutes until the tips of the noodles at the top of the casserole brown.
6. Serve and enjoy!

Peach-Glazed Turkey Breast
(G, H, A)
Serves 4-6

• 4 boneless, skinless turkey breasts, each
• sliced in half lengthwise
• 3-4 peaches, sliced
• 2 Tbsp. agave
• 2 cloves garlic, minced
• dash of sea salt
• dash of black pepper

Directions:

1. Preheat oven to 350 degrees.
2. Using small pan, sauté minced garlic in grapeseed oil for about 2 minutes and set aside.
3. Place turkey breasts in baking dish and place peach halves around them.
4. Drizzle turkey with agave and sprinkle with sautéed garlic, sea salt and pepper.
5. Bake about 45 minutes until turkey is done throughout.

Mom’s Meatloaf in a Pinch
Serves 4-6

• 1 lb. ground turkey
• 2 eggs
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 cup oat bran (or buckwheat)
• 2 Tbsp. maple syrup
• 1 Tbsp. Worcestershire sauce
• dash of sea salt
• 1 Tbsp. grapeseed oil

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients and mix well.
3. Wipe grapeseed oil on inside of loaf pan and transfer mixture to the pan.
4. Bake for 45 minutes.
5. Remove from oven, slice and serve with your favorite sides. 

Herb-Roasted Turkey
Serves 6

• 1 free-range, vegetarian-fed whole turkey (14-16 LBS)
• 3 carrots, chopped
• 2 stalks of celery, chopped
• 2 onions, cut into wedges
• 3/4 cup grapeseed oil
• 6 garlic cloves, minced
• 6 teaspoons fresh chopped basil
• 3 teaspoons fresh chopped sage
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 cups water

Directions:

1. Preheat oven to 425 degrees F.
2. Place celery, onions and carrots in bottom of pan and add the water.
3. Once turkey is cleaned and giblets are removed, place on a wire rack in roasting pan with a lid.
4. In a small bowl, combine grapeseed oil, garlic, basil, sage, salt, and black pepper. 
5. Baste turkey with mixture and cover.
6. Cook uncovered for about 40-45 minutes until browned.
7. Then cover turkey and reduce heat to 350 degrees.
8. Bake for another 2 - 3 hours depending on size of bird or until a thermometer inserted in a thigh hits 180 degrees F.
9. When done, remove from oven and let turkey rest about 30 minutes.
   Save the pan drippings for the gravy!

Turkey Burgers

• ½ lb. lean turkey
• ¼ cup oat bran or buckwheat (G)
• 1 whole egg
• 2 cloves garlic, chopped
• 1 Tsp. Worcestershire or teriyaki sauce
• 1 dash each of sea salt, pepper and oregano

Optional toppings:

• Romaine lettuce
• Sliced tomato
• Dill pickle
• Avocado
• Cheese
• Ketchup
• Mustard

Directions: 

1. Lightly coat pan with grapeseed oil and set on low-medium heat.
2. In a large bowl, combine everything except toppings and mix well.
3. Shape into 4 to 5 palm-sized patties.
4. Place patties in pan and flatten with spatula.
5. Grill, covered, over indirect medium heat for 4-6 minutes on each side or until meat is no longer pink inside.
6. Serve on bread or wrapped in lettuce with optional toppings.

Sides

Tater Tots

• 8 red potatoes, cut into bite-sized pieces
• 1/4 bell pepper, diced
• 1/2 onion, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. grapeseed oil
• Sea salt, to taste
• Black pepper, to taste

Directions:

1. In large pan, heat grapeseed oil on medium and add potatoes, mixing frequently.
2. When potatoes begin to brown, add in onion, bell pepper and garlic and continue mixing about another 10 minutes until potatoes are tender.
3. Sprinkle with salt and pepper.
4. Serve hot.

Apple, Raisin, & Carrot Jubilee
Serves: 2

• 3 large carrots, grated
• 1/2 cup chopped cashews (put them in a Ziploc bag & smash them with a meat mallet)
• 2 apples, cubed
• 1/2 cup raisins
• 1 Tbsp. lemon juice
• 2 Tbsp. Veganese
• dash of sea salt
• dash of black pepper
• 1 Tbsp. olive oil

Directions:
Put ingredients in a big bowl and mix well. Serve and enjoy!

Herb Gravy
Serves 8

• 4 cups organic, free-range chicken broth (Pacific Foods is one brand we like)
• 4 onions, chopped
• 4 garlic cloves, minced
• 4 cups pan drippings from turkey (substitute lack of drippings with more broth)
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons fresh thyme, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh sage, minced
• TIP: If using dried herbs for this recipe, reduce measurements to a little over half a tablespoon each of thyme, rosemary and sage.

Directions:

1. Collect about 4 cups of turkey pan drippings in a large glass measuring cup and let sit about 10 minutes so the fat rises to the top.
2. Next, heat chicken broth, onions and garlic in large pot.
3. Bring to a boil, then reduce to a simmer until onions and garlic are tender.
4. Back to the turkey drippings: Skim excess fat off the top of the drippings with a spoon and discard.
5. Pour pan drippings into pot, increase to medium heat, and mix until smooth.
6. Season with sea salt, pepper, thyme, rosemary and sage, to taste.
7. Serve over your entire plate!

Apple Raisin Stuffing
Serves 6

• 10 cups toasted gluten-free breadcrumbs
• Tip: Make your own breadcrumbs. Remove crusts off bread slices and cut into one-inch cubes. Then toast pieces in oven for a few minutes.
• 3 tablespoons grapeseed oil (plus 1
• teaspoon set aside for later use)
• 1 1/2 cups onion, diced
• 6 pieces of celery, chopped
• 2 1/2 cups apple, diced
• 2 1/2 cups organic golden raisins
• dash of sea salt
• dash of black pepper
• 4 teaspoons chopped fresh sage
• 1 1/2 cups free range, organic chicken broth (add more as needed)

Directions:

1. Preheat oven to 325 degrees F.
2. Warm grapeseed oil in large pan on low heat. Add in onion and celery, and sauté until tender.
3. Stir in the apples, raisins, salt, pepper and sage.
4. Pour broth slowly over breadcrumbs; lightly stirring
5. Using a paper towel, grease large baking dish with 1 teaspoon of grapeseed oil. Transfer stuffing mixture to dish.
6. Cover and bake for 25 minutes.
7. Then uncover and bake for about 20 more minutes or until top of stuffing is browned.
8. Transfer to serving dish.

Apple Cider Cranberry Sauce
6-8 servings

• 2 24-ounce bag organic fresh cranberries
• 3 cups organic apple cider (such as Ziegler's)
• 1 1/2 cup honey (or agave)
• 6 cinnamon sticks
• 2 tablespoons orange zest
• 10 cloves, whole
• Dash of nutmeg
• Dash of sea salt

Directions:

1. Add all ingredients to large pot and bring to boil.
2. Then reduce to a simmer, stirring often.
3. Sauce will thicken in about 15-20 minutes.
4. Remove cinnamon sticks and cloves.
5. Cover and keep refrigerated.
6. Serve cold.

Sweet Candied Carrots
Serves 6

• 2 pounds organic baby carrots
• Dash of cinnamon
• Drizzle of honey or agave
• 4 teaspoons fresh squeezed orange juice

Directions:

1. Steam carrots until crisp but tender.
2. Drain excess water.
3. Mix in orange juice, cinnamon and honey (or agave).
4. Transfer to serving dish.

Lean Lemon Broccoli
Serves 6

• 3 large heads broccoli
• 2 lemons for zest, to taste
• Dash of sea salt, to taste

Directions:

1. Steam broccoli until tender.
2. Drain any excess liquid and place broccoli in serving dish.
3. Grate zest over broccoli
4. Sprinkle with sea salt (optional)

TIP: For zest, use a grater with fine holes. Be sure to only grate the yellow peel and not the white pith beneath. One medium lemon will yield about 1 tablespoon of zest

Walnut Feta Green Beans
Serves 6

• 2 pounds fresh organic green beans, ends trimmed
• Dash of sea salt, to taste
• Dash of black pepper, to taste
• 1/2 cup feta cheese crumbles
• 1 cup chopped walnuts, toasted

Directions:

1. Steam green beans until tender.
2. Transfer the beans to a large bowl and toss with feta cheese crumbles and walnuts.

Tip: Toast walnuts in a small pan over low heat until lightly browned, about 3 minutes. Be sure to stir often.

Mashed Sweet Potatoes
Serves 2

• 2 large sweet potatoes
• 3 Tbsp. almond milk
• 2 Tbsp. plain Greek yogurt or soy yogurt(both optional)
• 2 Tbsp. agave
• dash of cinnamon
• dash of sea salt

Directions:

1. Wash and peel potatoes and cut into hunks.
2. Boil large pot of water and add potatoes. Cook about 20-30 minutes until
3. a fork easily goes through them.
4. Drain water.
5. Mash potatoes in the pot and add the rest of the ingredients, mixing well. If you have an electric beater, you can use that to make them extra creamy, but a fork or potato masher will do just fine.
6. Serve and enjoy!

Mashed Sweet Potatoes
Serves 6

• 6 large sweet potatoes
• 4 tablespoons almond milk
• 3 tablespoons plain Greek yogurt
• 3 tablespoons honey or agave
• dash of cinnamon
• dash of sea salt

Directions:

1. Wash and peel potatoes. Cut into hunks.
2. Boil large pot of water and add potatoes. 
3. Cook about 20-30 minutes until a fork easily goes through them.
4. Drain water.
5. Mash potatoes in the pot and add the rest of the ingredients, mixing well. If you have an electric mixer, you can use that to make them extra creamy, but a fork or potato masher will do just fine.
6. Transfer to serving dish.

Sweet Potato Fries
Serves 2-3

• 2 large sweet potatoes
• 3 Tbsp. agave (or honey)
• dash of sea salt
• 2 Tbsp. grapeseed oil

Directions:

1. Preheat oven to 375 degrees.
2. Wash and peel potatoes and cut into thin, French-fry-like strips.
3. In large bowl, combine 1 Tbsp. grapeseed oil and salt. Toss sweet potatoes in mixture.
4. Spread 1 Tbsp. grapeseed oil over baking sheet and spread out potatoes in single layer.
5. Bake about 30 minutes or until tender on the inside and crispy on the outside.
6. Transfer to serving plate. Add honey to small bowl for dipping.

Easy Baked Beans
Serves 2-3

• 15 oz. cannellini beans, drained & rinsed
• 3 Tbsp. ketchup
• 2 Tbsp. Dijon mustard
• 3 Tbsp. organic maple syrup
• 1 tsp. smoked paprika

Directions:

1. Preheat oven to 350 degrees.
2. Combine all ingredients together and bake in casserole dish 30 minutes or until bubbling.

Garlic Snow Peas
Serves 1-2

• 2 cups fresh snow peas
• 1 Tbsp. toasted sesame seeds
• 2 minced garlic cloves
• 2 Tbsp. grapeseed oil
• dash of sea salt
• dash of black pepper

Directions:

1. In medium pan, sauté snow peas in grapeseed oil about 5 minutes or until bright green.
2. Add in garlic, sesame seeds, and salt and pepper.
3. Serve and enjoy!

 Pasta Salad with Veggies

• 2 cups rotini pasta or gluten-free pasta, cooked according to package instructions and drained
• 1 cup chopped broccoli, steamed
• 1 cup chick peas
• 1/3 cup cubed or shredded mozzarella cheese (optional)
• 1 clove garlic, minced
• ½ tomato, diced

 Directions:

1. In a bowl, mix all ingredients together. 
2. Cool in refrigerator until ready to serve. 
3. To serve, add dressing and cheese.

Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar

Sandwiches/Wraps

SANDWICHES/WRAPS

The Green Reuben

• Reuben Dressing (recipe follows -make this first)
• 2 slices whole wheat or gluten-free bread
• 1 Tbsp. mustard
• 1/4 cup Eden Organic Sauerkraut (or similar)
• 2 slices of Swiss cheese
• 1/2 avocado
• 2 Tbsp. grapeseed oil

Directions:

1. Spread one slice of bread with some mustard, the other slice with Reuben Dressing.
2. Drizzle grapeseed oil into, and then add in bread slices, dry side down.
3. Top one slice with avocado and Swiss cheese, and the other with sauerkraut.
4. Over medium heat, grill the sandwich until browned, about 5 minutes.
5. Put the sandwich halves together and eat 

REUBEN DRESSING
Serves: 1

• 4 Tbsp. Veganese
• 1 1/2 Tbsp. ketchup
• 1 Tbsp. horseradish
• 1/2 tsp. sweet pickle relish
• dash of Worcestershire sauce

Directions:

1. Blend the ingredients thoroughly in a bowl.
2. Spread on bread slice to complete your Green Reuben.

Cinnamon Apple Grilled Cheese

• 2 slices whole wheat or gluten-free bread
• 1 organic red apple, thinly sliced
• 2 Tbsp. maple syrup (agave also works well here)
• dash of cinnamon
• 1 Tbsp. grapeseed oil
• 2 Tbsp. feta cheese crumbles

Directions:

1. Lightly coat small pan with grapeseed oil and put on medium heat.
2. Place apple slices in pan. Apples can be touching but not on top of each other.
3. Drizzle small amount of maple syrup on each slice (not more than 2 Tbsp. worth for the whole pan) and then dash with cinnamon.
4. Cook for about 2 minutes, then flip and cook for additional 2 minutes until lightly browned around edges.
5. When apples are almost done, lightly toast bread slices.
6. Place apples on one side of bread, followed by a layer of feta crumbles and then another layer of hot apple slices.
7. Top with remaining bread slice. 

Hot Avocado Grilled Chicken Sandwich

• 2 slices whole wheat or gluten-free bread
• 1 slice cheddar, or cheese of your choice
• 1 chicken breast, cooked & chopped
• 1 Tbsp. green pepper, minced
• 1 Tbsp. onion, minced
• 1 Tbsp. Veganese
• 3 thin avocado slices
• 2 Tbsp. grapeseed oil (for sautéing)

Directions:

1. Chop chicken, peppers and onions and sauté in separate pans in grapeseed oil. (Chicken in one pan, veggies in the other.)
2. Make sure to cook onions and green peppers until soft.
3. Slice avocado pieces and set aside.
4. When chicken and veggies are nearly done, toast your bread.
5. As soon as bread is done, spread Veganese onto slices, then lay down the avocado, then cheese and top with hot chicken and veggies. 
6. Top with other bread slice, mash down and enjoy!

Bacon, Spinach, and Tomato Sandwich

• 2 slices of whole wheat or gluten-free bread
• 2 slices low-sodium turkey bacon small handful of fresh spinach leaves
• 1/2 vine-ripe tomato, thinly sliced
• 1 Tbsp. Veganese

Directions:

1. Cook turkey bacon in a pan with grapeseed oil until crispy, then place on paper towels. Once cool enough, break each bacon piece in half and set aside.
2. Lightly toast bread, then smear with Veganese.
3. Place tomato slices, followed by spinach then bacon pieces on one bread slice and top with remaining piece of bread.

Open-Face Turkey Salad Sandwich
Serves 4

• 8 slices whole wheat or gluten-free bread, lightly toasted
• 2 fresh turkey breasts (not deli slices)
• 2 Tbsp. olive oil
• 2 cups seedless red grapes, halved
• 2 apples, chopped
• 6 cups fresh baby spinach
• 2 Tbsp. apple cider vinegar
• 4 pieces provolone, thinly sliced

Directions:

1. Thinly slice turkey breast and cook in grapeseed oil. 
2. Layer provolone slice over turkey breast, then set aside.
3. In pan, lightly sauté grapes and apples in grapeseed oil for about 1-2 minutes.
4. Place two pieces of bread on a plate and layer with turkey slices, apple and grape mixture, spinach and drizzle with apple cider vinegar. 

Chocolate Peanut Butter Sandwich

• 3 Tbsp. peanut butter
• 2 Tbsp. hazelnut butter
• 2 slices whole grain bread

Directions:
Spread peanut butter and hazelnut butter on whole grain bread.
This is a high-energy meal!
(For a lighter snack: Instead of bread, put these butters in the creases of celery!)

Strawberry Wrap

• 2 handfuls baby spinach
• 10 fresh strawberries, sliced
• 1/2 avocado, cut into bitesized chunks
• 1 cup crushed walnuts
• 1 whole grain or gluten-free wrap
• light drizzle of extra virgin olive oil (optional)

Directions:

1. Arrange spinach, avocado, walnuts and strawberries in a wrap. 
2. Drizzle with half a teaspoon of olive oil. 
3. Fold up and eat!

Phenom Chicken & Date Wraps
Serves 2-4

• 2-4 whole wheat or gluten-free wraps
• 1 chicken breast
• 8 dates, pitted & sliced
• 8 oz. small curd plain cottage cheese
• 2 Tbsp. grapeseed oil

Directions:

1. Slice chicken breast into thin strips and cook in grapeseed oil and set aside.
2. Spread thin layer of cottage cheese on wraps and line with dates and chicken strips.
3. Wrap and eat!

Chicken Recipes

CHICKEN 

Thoro-Breaded “Fried” Chicken

• 1 chicken breast, sliced horizontally
• 1 cup oat bran or buckwheat (G)
• 1 egg
• 1/3 cup almond milk
• 1 Tbsp. ground flax seeds

Directions:   

1. Mix 1 egg and 1/3 cup milk in small bowl.
2. Combine oat bran and flax seeds in separate bowl.
3. Coat pan with coconut oil and heat over low-medium flame.
4. Dip chicken in egg/milk mixture, and then roll chicken in oat bran/flax seeds mixture to coat.
5. Immediately place in pan. 
6. Cook 3-4 minutes on each side. Serve

Pineapple Chicken “Fried” Quinoa

• 1 cup uncooked quinoa
• 1 organic chicken breast, cut into bite-sized pieces
• (Vegan: use tofu, extra firm, cubed)
• 1 cup crushed pineapple
• 2 eggs, beaten
• ¾ cup mushrooms, chopped
• 3 Tbsp. low-sodium soy sauce
• 3 green onions, thinly sliced
• 1 cup carrots, diced

Directions:   

1. Add 1 cup quinoa and 2 cups water to large saucepan.
2. Bring to boil, reduce heat and cover for 15 minutes.
3. Coat small pan with coconut oil and cook chicken.
4. Coat another small pan with coconut oil and cook eggs without stirring.
5. Once solid, put eggs on cutting surface and chop.
6. Using egg pan, sauté mushrooms, green onions and carrots until tender.
7. Stir in quinoa, pineapple and egg pieces.
8. Add chicken to vegetable mixture.
9. Add soy sauce and stir. Serve hot.

The Chicken Burger
Serves 2-4

• 1 lb. ground chicken
• 1 shallot, diced
• 1 Tbsp. garlic, minced
• 1/2 cup crimini mushrooms
• 1 egg
• 4 Tbsp. grapeseed oil
• 1 green bell pepper, chopped
• 4 whole wheat or gluten-free buns (or go protein style & wrap in butter lettuce leaves!)
• large handful baby spinach leaves
• 1 large avocado, sliced
• 1 large vine-ripened tomato, sliced
• 1/2 cup oat bran (or buckwheat for gluten-free option)
• 1 tsp. sea salt
• 1 Tbsp. black pepper

Directions:

1. In large pan, add 2 Tbsp. grapeseed oil and sauté the shallot, bell pepper and garlic until tender.
2. Add in the mushrooms and stir for about 2 minutes or until mushrooms brown. 
3. Set aside and let vegetables cool.
4. Next, in a large bowl, combine the chicken, vegetables, egg, oat bran, salt and pepper.
5. Mix all ingredients together and form into 8 patties.
6. Heat 2 Tbsp. grapeseed oil in large pan and cook each chicken patty over medium heat for about 5 minutes on each side until cooked through.
7. Place burger on buns or lettuce leaves and top with tomato, avocado and spinach. Add ketchup or mustard to taste.

Cinnamon Orange Pecan Chicken
Serves 4-6

• 4 skinless, boneless chicken breasts,
• each sliced in half lengthwise
• 4 Tbsp. organic maple syrup
• 1 cup pecans, crushed
• 3 Tbsp. grapeseed oil
• dash of sea salt
• dash of black pepper
• 3 oranges, 2 sliced into wedges & 1 juiced (if you don’t own a juicer, just squeeze it!)
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• 1 Tbsp. cinnamon

Directions:

1. Trim any fatty parts from chicken breasts.
2. Place maple syrup in bowl and crushed pecans in another.
3. Roll chicken in 2 Tbsp. maple syrup and then in the crushed pecans.
4. Drizzle 3 Tbsp. grapeseed oil in pan and turn on medium heat.
5. Sprinkle chicken with salt and pepper and place in pan.
6. Drizzle with 1 Tbsp. syrup and press the rest of the pecans from the bowl onto the chicken breasts.
7. Cook about 4 minutes on each side until cooked through.
8. In a small pan, add orange juice, 1 Tbsp. syrup, cayenne and cumin.
9. Cook uncovered about 1-2 minutes until thickened.
10. Put chicken on serving plates and pour orange mixture over chicken.
11. Sprinkle with a pinch of cinnamon and serve with orange wedges.

Classic Red Beans & Rice (With Chicken)
Serves 4-6

• 2 chicken breasts, thinly sliced
• 1 yellow onion, diced
• 1 stalk celery, chopped
• 1 green pepper, diced
• 1 garlic clove, minced
• 1 Tbsp. grapeseed oil
• 3 (15-oz.) cans red beans, rinsed & drained

Note: Red beans & kidney beans are not the same, although one can be substituted for the other.

• 1 (16-oz.) can tomato paste
• 1 (14 1/2-oz.) can diced tomatoes
• 1 1/2 cups water
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1/4 tsp. sage
• 1 Tbsp. parsley
• dash of sea salt
• dash of black pepper
• 1/4 tsp. Tabasco (optional)
• 1 bay leaf
• 1 cup brown rice, cooked according to package directions

Directions:

1. Cook the chicken breast slices in one pan with grapeseed oil and set aside.
2. In another pan, cook the green pepper, celery, onion and garlic until vegetables are soft.
3. Now add the beans, tomato paste, tomatoes (with juice), water, all the spices, Tabasco and bay leaf.
4. Cook 10 minutes, stirring often. Reduce to a simmer, mix in chicken and cook another 10 minutes.
5. Remove bay leaf. Serve over rice (or quinoa).

Buckwheat Chicken Parmesan
Serves 2-4

• 2 chicken breasts, sliced thin
• 2 eggs
• 1/4 cup almond milk
• 1 cup buckwheat
• 1 can diced tomatoes
• 4 Tbsp. grapeseed oil
• 1 1/2 cup fresh mozzarella shredded

Directions:

1. Preheat oven to 350 degrees.
2. Add grapeseed oil to large pan and put on low to medium heat.
3. Combine eggs and almond milk in small bowl and whisk together well.
4. Put buckwheat in a separate small bowl.
5. Dip each piece of chicken (one at a time) first in the egg mixture and then in the buckwheat flakes and place into pan.
6. Cook the chicken on both sides until tender and outsides are slightly browned.
7. Place chicken in 9 x 12 casserole dish and cover with diced tomatoes and their juices.
8. Cover with aluminum foil and bake 30 minutes. 
9. Remove from oven, top with fresh mozzarella and put back in oven, uncovered, for about 10 minutes or until cheese is melted and slightly browned.

Coconut Tropical Chicken
Serves 2-4

• 2 chicken breasts, sliced in half lengthwise
• 2 eggs
• 1/4 cup almond milk
• 1/4 cup oat bran - or buckwheat (G)
• 1/4 cup ground flax seed
• 1/4 cup unsweetened coconut flakes
• 4 Tbsp. unrefined coconut oil

Directions:

1. Combine eggs and milk in one small bowl.
2. Combine flaxseed, coconut and oat bran in another small bowl.
3. Coat chicken first in the egg mixture and then roll it in the coconut mixture.
4. Place chicken pieces in large pan with coconut oil and cook on low to medium heat about 8-10 minutes, carefully flipping pieces once they start to brown.
5. Keeping the pan uncovered will allow coating to become crisp. For a softer coating, keep covered.
6. Once chicken is cooked through, serve with your favorite green veggies and enjoy!

Garlic Portabella Chicken with Asparagus & Spinach

• ½ chicken breast, cut into bite-sized pieces
• 1/3 portabella mushroom, chopped
• 1 handful baby spinach
• 1 Tbsp. garlic, minced
• Half bunch asparagus (6-8 stalks), steamed
• 1 dash each of sea salt, oregano and pepper

Directions:  

1. Coat medium pan with grapeseed oil and put on low-medium heat.
2. Add portabella mushroom and garlic to pan.
3. Once mushrooms brown, add handful of spinach leaves and sauté until spinach shrinks into mushroom mixture.
4. Add asparagus.
5. In separate pan, sprinkle chicken with spices and sauté in grapeseed oil.
6. Once cooked, add chicken to mushroom pan. Lightly stir mixture.
7. Let cook together for 5 minutes, then plate.

Skinny Sumo Stir Fry

• 1 chicken breast, cut into bite-sized pieces
• 2 cups broccoli, chopped
• 1 cup mushrooms, chopped
• 1 Tbsp. low-sodium soy sauce
• 4 green onions, chopped
• 1 handful bean sprouts

Directions: 

1. Coat small pan with peanut oil and cook chicken until no longer pink inside.
2. Steam broccoli in separate pan until tender.
3. In another pan, sauté mushrooms in peanut oil until browned.
4. Combine chicken, mushrooms and broccoli in bowl.
5. Top with onions, sprouts and low-sodium soy sauce.

Baked Chicken Dinner

• 1 chicken breast, sliced horizontally
• 1 dash sea salt
• 1 dash pepper

Directions:  

1. Preheat oven to 350 degrees F.
2. Rub chicken with grapeseed oil and sprinkle with sea salt and pepper. 
3. Place in baking dish and cook for 20 minutes or until no longer pink inside.

No-Cook Fighter Fajitas

• 4 oz. chicken breast
• 1/2 cup oz. black beans
• 1/2 tsp. sea salt
• handful of baby spinach
• 1/2 tsp. black pepper
• 1 tomato, diced
• 2 whole grain or gluten-free wraps
• 1/4 avocado

Directions:

1. Smear avocado onto wraps.
2. Divide ingredients among each wrap. 
3. Fold and eat!

Fighter Fajitas

• 1 lb. skinless, boneless chicken breasts
• 16 oz. black beans
• 1 Tsp. chili powder
• ½ Tsp. sea salt
• ½ Tsp. ground cumin
• ½ Tsp. freshly ground black pepper
• 8-12 whole wheat or gluten-free tortillas

For toppings:

• 1 avocado, mashed in bowl with 1 Tbsp. lemon juice. Set aside.
• 1 chopped tomato
• ¼ head of lettuce, chopped
• Shredded cheddar cheese (optional)

Directions:

1. Preheat oven to 350 degrees F. 
2. Coat pan in grapeseed oil and set on low-medium heat.
3. Combine chili powder, sea salt, cumin and black pepper in a small bowl.
4. Chop raw chicken in bite-sized pieces and sprinkle with spices.
5. Place chicken in pan and cook 10 minutes, stirring often, until done.
6. Heat tortillas on cookie sheet in oven for 2 minutes and remove.
7. Divide chicken evenly among tortillas; top each tortilla with a sprinkle of lettuce, tomato, avocado and cheese.

 Chicken & Asparagus Stir Fry

• 2 chicken breasts cut into bite-sized pieces
• 1 bunch thin asparagus (about 20 stalks)
• 2 cloves garlic, chopped
• 1 medium shallot, minced
• 2 Tbsp. low-sodium soy sauce or teriyaki sauce

Directions:

1. Cut off thick ends of asparagus; wash what remains and cut into bite-sized pieces.
2. Steam for about 7-10 minutes, or until bright green, and then set aside.
3. In a large pan, sauté shallot and garlic in peanut oil for about 2 minutes.
4. Add chicken and continue to sauté about 6 minutes or until pink disappears.
5. Pour into heat-safe serving bowl and mix in asparagus.
6. Add 2 Tbsp. low-sodium soy sauce or teriyaki sauce and serve.

Supafly Chicken Salad

• 8 oz. chicken breast, cut into bite-sized pieces
• ½ celery stalk, chopped
• 1 cup grapes, halved
• 1 cup chick peas
• 1 avocado, peeled and pitted
• 1 Tsp. lemon juice
• Sea salt and pepper, to taste

Directions:

1. Lightly coat pan with grapeseed oil and cook chicken over low-medium heat.
2. Combine rest of ingredients in large bowl and mix well, mashing avocado into mixture.
3. Once chicken is cooked, let cool and then add to rest of ingredients in bowl and mix well.
4. Chill until serving.
   This salad can be served a number of ways: On a bed of lettuce, on whole grain bread or in a gluten-free wrap.

Hot Avocado Grilled Chicken Sandwich

• 2 slices whole wheat or gluten-free bread
• 1 slice cheddar, or cheese of your choice
• 1 chicken breast, cooked & chopped
• 1 Tbsp. green pepper, minced
• 1 Tbsp. onion, minced
• 1 Tbsp. Veganese
• 3 thin avocado slices
• 2 Tbsp. grapeseed oil (for sautéing)

Directions:

1. Chop chicken, peppers and onions and sauté in separate pans in grapeseed oil. (Chicken in one pan, veggies in the other.)
2. Make sure to cook onions and green peppers until soft.
3. Slice avocado pieces and set aside.
4. When chicken and veggies are nearly done, toast your bread.
5. As soon as bread is done, spread Veganese onto slices, then lay down the avocado, then cheese and top with hot chicken and veggies. 
6. Top with other bread slice, mash down and enjoy!

Honey Chicken Lettuce Cups
Serves 4-6

• 10 large butter lettuce leaves
• 8-10 sprays of Bragg Liquid Aminos to taste (or 2 Tbsp. low-sodium soy sauce)
• 3 Tbsp. honey
• 2 Tbsp. apple cider vinegar
• 4 Tbsp. peanut oil
• 3 boneless skinless chicken breasts, chopped
• dash of black pepper
• 2 garlic cloves, finely chopped
• 1 Tbsp. ginger root, grated
• 1 bunch scallions, diced
• 8 oz. water chestnuts, drained
• 1/4 cup roasted unsalted cashews, crushed
• 1 tsp. sesame seeds
• 1 cup quinoa (optional)

Directions:

1. Sprinkle the chicken pieces with pepper and cook it in the peanut oil on medium to high heat, stirring occasionally.
2. Add 2 Tbsp. peanut oil to separate large pan and stir in the grated ginger, garlic and scallions.
3. In about 2 minutes, add in water chestnuts, cashews and the honey mixture. 
4. Sauté together for about 2-3 minutes and then reduce to a simmer.
   Once the chicken is done, drain juices from pan and add the chicken to the veggie pan. 
5. Mix everything together thoroughly. Remove from heat.
   Put mixture in serving bowl and the lettuce leaves on a plate. 
6. To serve, spoon the chicken into each lettuce leaf, wrap the leaf around the chicken mixture, and enjoy!

Phenom Chicken & Date Wraps
Serves 2-4

• 2-4 whole wheat or gluten-free wraps
• 1 chicken breast
• 8 dates, pitted & sliced
• 8 oz. small curd plain cottage cheese
• 2 Tbsp. grapeseed oil

Directions:

1. Slice chicken breast into thin strips and cook in grapeseed oil and set aside.
2. Spread thin layer of cottage cheese on wraps and line with dates and chicken strips.
3. Wrap and eat!

Maple Chicken Veggie Kabobs
Serves 4-6

• 1 1/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks
• 12 skewers
• 1 tsp. sea salt
• 1 large red bell pepper, seeded & cut into 2-inch slices
• 1 large green bell pepper, seeded & cut into 2-inch slices
• 7 oz. Portabella mushrooms, cut into chunks (optional)
• 1 bottle Annie’s Organic Smoky Maple BBQ Sauce (or similar)

Directions:
The key to the kabob is to cut everything so that you can spear it with a stick!

1. You can make this on the grill or in the oven. If using oven, preheat to 350 degrees.
2. In bowl, coat chicken chunks with about 3/4 cup of the Annie’s Maple BBQ Sauce, cover and let marinate about 15-20 minutes.
3. Then, in large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
4. Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges. 
5. If cooking in oven, you’ll need one large (or multiple)baking dish(es). Place skewers in baking dishes, brush chicken and veggies with sauce and coo for about 30 minutes or until chicken pieces are cooked through and veggies are browned at edges.
6. Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking.
7. Serve and enjoy!

Italian Chicken Kabobs
Serves 4-6
This is similar process as the previous kabob recipe except the marinade is different.

• 1 1/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks
• 12 skewers
• 2 Tbsp. apple cider vinegar
• 1 1/2 tsp. sea salt
• 1/2 tsp. hot red pepper flakes (optional)
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh oregano, chopped
• 2 garlic cloves, minced
• 2 zucchini, sliced into rounds
• 1 large red bell pepper, seeded & cut into 2-inch slices
• 1 large green bell pepper, seeded & cut into 2-inch slices
• 7 oz. Portabella mushrooms, cut into chunks (optional)

Directions:
The key to the kabob is cut everything so that you can spear it with a stick!

1. You can make this on the grill or in the oven. If using oven, preheat to 350 degrees.
2. Whisk apple cider vinegar, 1 tsp. sea salt, and hot red pepper in bowl, followed by olive oil. 
3. Add basil, oregano and garlic, and stir. 
4. Add in chicken and toss to coat. 
5. Let marinate about 15-20 minutes.
6. In large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
7. Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges. 
8. If cooking in oven, you’ll need one large (or multiple) baking dish(es). Place skewers in baking dishes, brush chicken and veggies with sauce and cook for about 30 minutes or until chicken pieces are cooked through and veggies are browned at edges.
   Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking. Serve and enjoy!

Chicken Apple Quesadillas
Serves 2-4

• 4 gluten-free tortillas
• 1 chicken breast, cooked & shredded
• 1 cup aged white cheddar (optional) or nutritional yeast
• 1 apple, sliced thin

Directions:

1. In large pan, warm one tortilla at a time, sprinkle each with cheese a scoop of shredded chicken and a thin layer of apples.
2. Fold tortilla in half and flip over to cook other side.
3. When cheese melts remove from pan and cut in triangles.

Salads

Chick Pea Salad
(A, H, G, V)

• 6 oz. chick peas (garbanzo beans)
• 1 handful baby spinach
• 1 handful kale
• ½ cucumber, sliced
• ¼ chopped onion
• ½ tomato, chopped - or 6 cherry tomatoes
• ½ cup chopped walnuts
• 6 sliced strawberries
• 4 oz. feta cheese crumbles (optional)
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. balsamic vinegar

Directions:
Combine all ingredients in bowl and drizzle with olive oil and balsamic vinegar.

Supafly Chicken Salad
(A, H, G)

• 8 oz. chicken breast, cut into bite-sized pieces
• ½ celery stalk, chopped
• 1 cup grapes, halved
• 1 cup chick peas
• 1 avocado, peeled and pitted
• 1 Tsp. lemon juice
• Sea salt and pepper, to taste

Directions:

1. Lightly coat pan with grapeseed oil and cook chicken over low-medium heat.
2. Combine rest of ingredients in large bowl and mix well, mashing avocado into mixture.
3. Once chicken is cooked, let cool and then add to rest of ingredients in bowl and mix well.
4. Chill until serving.
   This salad can be served a number of ways: On a bed of lettuce, on whole grain bread or in a gluten-free wrap.

Strawberry Salad
(A, H, G, V)

• 2 handfuls baby spinach
• 10 fresh strawberries, sliced
• ½ avocado, cut into bite-sized chunks
• 1 cup walnuts

Directions:
Arrange spinach, avocado, walnuts and strawberries in bowl.
Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar

Pasta Salad with Veggies
(A, H, G, V)

• 2 cups rotini pasta or gluten-free pasta, cooked according to package instructions and drained
• 1 cup chopped broccoli, steamed
• 1 cup chick peas
• 1/3 cup cubed or shredded mozzarella cheese (optional)
• 1 clove garlic, minced
• ½ tomato, diced

 Directions:

1. In a bowl, mix all ingredients together. 
2. Cool in refrigerator until ready to serve. 
3. To serve, add dressing and cheese.

Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar

Simple Spinach Salad
(A, H, G, V)

• 1 handful fresh spinach leaves
• 1 handful colored vegetable, chopped
• 1 handful fruit, chopped

 Directions: 
Mix all ingredients in bowl and top with dressing.
Dressing: Light drizzle of hemp oil and apple cider vinegar
NOTE: This is a great weight-cutting meal when you need to be light but want to keep your energy high.

Waldorf Salad
(A, H, G)

• ½ cup chopped walnuts
• ½ cup plain yogurt
• 2 Tbsp. avocado
• 2 Tbsp. parsley, minced
• 1 Tsp. honey
• Freshly ground black pepper to taste
• 2 large apples, chopped into ½ inch pieces
• 2 celery stalks, chopped
• ¼ cup raisins
• ½ lemon, juiced
• 1 head Romaine lettuce, shredded into bite-sized pieces

Directions:

1. Mix yogurt, avocado, parsley, honey and pepper in a bowl. 
2. Add the apples, celery and raisins and sprinkle with the lemon juice; toss with
   yogurt mixture. 
3. Wait to add walnuts and lettuce until you’re ready to eat the salad. 
4. Chill before serving.

Quinoa Southwest Salad
(V, G, H, A)
Serves 2-4

• 1 cup quinoa
• 1 can black beans (drained)
• 2 garlic cloves, minced
• 1/2 cup celery, chopped
• 1 carrot, diced
• 1 cup fresh green beans, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 medium vine-ripened tomato, sliced
• 1 cup cucumber, chopped
• 1/4 cup sliced olives
• 2 Tbsp. fresh basil, chopped
• 1/4 cup green onions, chopped
• 2 Tbsp. grapeseed oil
• 3 Tbsp. extra virgin olive oil (for dressing)

Directions:

1. Cook quinoa according to package directions and set aside.
2. Together, sauté garlic, carrot, peppers, green beans and celery in 2 Tbsp. of grapeseed oil for about 5 minutes until soft.
3. Transfer quinoa and veggies to large bowl and mix.
4. Add in all additional ingredients and mix thoroughly.
5. Dish into individual serving bowls and drizzle with extra virgin olive oil.
6. Add sea salt and pepper to taste.

Cranberry Cashew Spinach Salad
(V, G, H, A)
Serves 2-4

• 3 large handfuls organic spinach (about
• 3-4 oz.)
• 1 shallot, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• dash of sea salt
• dash of black pepper
• 1 Tbsp. spicy brown or Dijon mustard
• 1 cup dried cranberries
• 1 cup cashews, crushed or whole

Directions:

1. For the dressing, whisk together the chopped shallot pieces, mustard, balsamic vinegar, sea salt and pepper.
2. Then toss the spinach leaves with dressing and mix in the cranberries and pecans.

Santorini Island Salad
Serves 2-4

• 4 cups arugula & spinach mix
• 1/4 cup feta cheese crumbles
• 1 red onion, chopped
• 2 pieces of celery chopped
• 1 1/2 cups chickpeas
• 1/2 cup black pitted olives
• 1/2 cucumber, peeled & chopped

Directions:

1. Put into large bowl and mix well. 
2. Top with Santorini Dressing 

SANTORINI ISLAND DRESSING
Serves 2

• 1 Tbsp. apple cider vinegar
• 3 sun-dried tomatoes, chopped
• 3 Tbsp. extra virgin olive oil
• 1 garlic clove, minced
• 1 lemon (juice & zest)
• zest is grated lemon peel
• salt & pepper to taste

Directions

1. Put ingredients in a bowl, whisk together
2. until smooth and mix into salad.

Honey Mustard Turkey & Pear Salad
(G, H, A)
Serves 2-4

• 1 organic turkey breast (not deli slices)
• 2 large handfuls arugula & spinach mix
• 1 pear, sliced into thin, flat pieces
• 1 Tbsp. apple cider vinegar
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. feta crumbles or 2 slices provolone (optional)
• 1 Tbsp. Annie’s Organic Honey Mustard

Directions:

1. Slice raw turkey breast and brush with honey mustard. Cook in pan with grapeseed oil.
2. Layer pear slices on turkey pieces in pan. Follow with layer of cheese.
3. Cover and cook about 3 minutes until cheese melts.
4. Place spinach and arugula mix into bowls and place turkey slices on top.

Dressing: Whisk a Tbsp. of the honey mustard with a Tbsp. of olive oil and drizzle onto salad.

Warrior Salad

• 1/4 cup chopped walnuts
• 1/2 cup plain Greek yogurt
• 1/2 avocado
• 1 tsp. honey
• dash of black pepper
• 1 large apple, chopped into
• 1/2 inch pieces
• 1/2 celery stalk, chopped
• 1/4 cup raisins
• 1/2 lemon, juiced
• 3 handfuls baby spinach, chopped

Directions:

1. Mix yogurt, avocado, honey and pepper in a bowl. 
2. Add the apple, celery and raisins and sprinkle with the lemon juice; toss with yogurt mixture. 
3. Wait to add walnuts and spinach until you’re ready to eat the salad. 

The Emperor's New Salad
Black Rice with Roasted Baby Broccoli, Feta
(G, H, A)
Serves 2-4

• 1/2 cup black rice
• 1 1/4 cups low-sodium chicken broth
• 1 onion, diced
• 2 cloves garlic, chopped
• 8 oz. crimini mushrooms, sliced
• 1 lb. baby broccoli, chopped
• handful dill, chopped
• 3 Tbsp. grapeseed oil (for use in sautéing)
• 1/4 cup grapeseed oil
• 2-3 Tbsp. apple cider vinegar, to taste
• 4 cups arugula & baby spinach, mixed
• 1/4 cup feta, crumbled
• sea salt, to taste
• pepper, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Bring the broth to a boil and add black rice. 
3. Reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
4. In about 20 minutes, after rice is cooking, heat 2 Tbsp. grapeseed oil in pan and begin sautéing onion and garlic about 3-5 minutes. 
5. Add in mushrooms and sauté about 5 minutes until mushrooms are browned. 
6. Season with salt and pepper to taste and set aside.
7. While onion mixture is cooking, toss broccoli in a bowl with the rest of the grapeseed oil.
8. Spread the broccoli out on a baking dish and roast in oven until tender, about 10-15 minutes.
9. Mix the black rice, dill, and onion mixture, olive oil and apple cider vinegar.
10. Serve with black rice on a bed of spinach and arugula mix, topped with roasted broccoli and sprinkles of crumbled feta. 

Sweet Citrus Spinach Salad
(V, G, H, A)
Serves 2-4

• 5 oz. (or 2 large handfuls) baby spinach
• 1/2 cucumber, peeled & sliced into rounds
• 5-6 mandarin oranges, peeled & divided
• 1/2 cup pine nuts
• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1 Tbsp. agave & drizzle of agave for pine nuts
• dash of black pepper

Directions:

1. Divide spinach, cucumber and mandarin oranges among serving bowls.
2. Add pine nuts to small pan and lightly drizzle with agave. 
3. Toast pine nuts for about 1-2 minutes, stirring constantly. Set aside when done. 
4. Whisk together apple cider vinegar, olive oil, 1 Tbsp. agave and black pepper in a small bowl and drizzle over salad. 
5. Add pine nuts to the tops of each salad. 

 Apple Pecan Salad
Serves 2-4
(V, G, H, A)

• 2 large handfuls baby spinach
• 2 handfuls arugula
• 1/2 cup alfalfa sprouts
• 1 apple, chopped
• 1/2 cup chickpeas
• 2 Tbsp. chopped pecans
• 2 Tbsp. dried cranberries

Dressing:

• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. apple cider vinegar
• dash of black pepper

Directions:

1. In a small bowl, whisk together apple cider vinegar and olive oil with a dash of black pepper.
2. In a large bowl, combine everything else.
3. Separate portions in serving bowls and drizzle with dressing.

Dates & Cashew Quinoa Salad
(V, G, H, A)
Serves 2

• 2-3 large handfuls baby spinach
• 1/2 cup cooked quinoa
• 1/2 cup whole cashews, crushed
• 1/2 cup dates, pitted & minced
• sprinkle of feta cheese crumbles (optional)

Directions:

1. Combine all ingredients except feta in large bowl and mix.
2. Divide salad into two bowls.
3. Add optional Honey Vinaigrette Dressing and sprinkle with feta. 

DRESSINGS
HONEY VINAIGRETTE

• 2 Tbsp. honey
• 4 Tbsp. extra virgin olive oil
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. water

Directions:
Whisk honey, olive oil, vinegar and water in bowl until well combined and drizzle over salads.

Oil & Vinegar Dressing

• Extra virgin olive oil, add to taste
• Balsamic vinegar, add to taste

Nature’s Dressing

• Hemp oil, add to taste
• Apple cider vinegar, add to taste

Grapeseed Pesto

• 1 ½ cups fresh basil leaves
• ½ cup grapeseed oil
• Grind basil to a fine paste with mortar and pestle* and put in small bowl.
• Add grapeseed oil and stir.
• *You can also use a blender or food processor.

 Strawberry Vinaigrette

• ½ cup extra virgin olive oil
• ½ pint fresh strawberries, halved
• 2 Tbsp. balsamic vinegar
• ½ Tsp. sea salt
• ¼ Tsp. black pepper
• Blend all ingredients until smooth. Serve over salad.

Go Bars

BARS:

Cherry & Nut Go Bars
Serves 3

• 1/2 cup chopped dates (try to get from your produce section - if you have to get pre-packaged dates, wash them in warm water before using to help get rid of any preservative)
• 1/2 cup cherries, pitted & chopped
• 1/2 cup pecans
• 1/2 tsp. cinnamon
• 1 tsp. maple syrup (optional)
• 1 tsp. ground flaxseed

Directions:

1. First, lay out three 12 x 12 pieces of plastic wrap.
2. Next, put dates and cherries in your food processor or blender and blend until a paste forms. Put in bowl and set aside.
3. Now add the nuts to the blender and chop them up.
4. Add the nuts, cinnamon, flaxseed and syrup to the bowl with the cherries and with a wooden spoon (or your fingers) mush the mixture together until well blended.
5. Divide the mixture into thirds and place
6. in each of the three pieces of plastic wrap laid out earlier and wrap up the mixture tightly.
7. Shape the mixture into bars (a rolling pin helps) and keep wrapped.
8. Refrigerate for about an hour and they’re ready to eat!

Cranberry, Raisin & Peanut Go Bars
Serves 3

• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup peanuts, unsalted
• 1 tsp. maple syrup (optional)
• 1 tsp. ground flaxseed

Directions:

1. First, lay out three 12 x 12 pieces of plastic wrap.
2. Next, put raisins and cranberries in your food processor or blender and blend until a paste forms. Put in bowl and set aside.
3. Now add the nuts to the blender and chop them up.
4. Add the nuts, flaxseed and syrup to the bowl with the raisins and with a wooden spoon (or your fingers) mush the mixture together until well blended.
5. Divide the mixture into thirds and place in each of the three pieces of plastic wrap laid out earlier and wrap up the mixture tightly.
6. Shape the mixture into bars (a rolling pin helps) and keep wrapped.
7. Refrigerate for about an hour and they’re ready to eat!

Apricot & Nut Go Bars
Serves 3

• 3/4 cup apricots
• 1/4 cup dates, chopped
• 1/4 cup pecans
• 1/4 cup walnuts
• 1/2 tsp. cinnamon
• 1 tsp. maple syrup (optional)
• 1 tsp. ground flaxseed

Directions:

1. First, lay out three 12 x 12 pieces of plastic wrap.
2. Next, put apricots and dates in your food processor or blender and blend until a paste forms. Put in bowl and set aside.
3. Now add the nuts to the blender and chop them up.
4. Add the nuts, cinnamon, flaxseed and syrup to the bowl with the apricot mixture and with a wooden spoon (or your fingers) mush the mixture together until well blended.
5. Divide the mixture into thirds and place in each of the three pieces of plastic wrap laid out earlier and wrap up the mixture tightly.
6. Shape the mixture into bars (a rolling pin helps) and keep wrapped.
7. Refrigerate for about an hour and they’re ready to eat!

Apple & Honey Go Bars
Serves 3

• 1 apple
• 1 cup dates
• 1/4 cup pecans
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 Tbsp. honey (optional)
• 1/4 cup ground flaxseed

Directions:

1. First, lay out three 12 x 12 pieces of plastic wrap.
2. Next, put apples and dates in your food processor or blender and blend until a paste forms. Put in bowl and set aside.
3. Now add the pecans to the blender and chop them up.
4. Add the nuts, cinnamon, nutmeg, flaxseed and honey to the bowl with the apple mixture and with a wooden spoon (or your fingers) mush the mixture together until well blended.
5. Divide the mixture into thirds and place in each of the three pieces of plastic wrap laid out earlier and wrap up the mixture tightly.
6. Shape the mixture into bars (a rolling pin helps) and keep wrapped.
7. Refrigerate for about an hour and they’re ready to eat!

Blueberry & Date Go Bars
Serves 3

• 1 1/2 cups fresh blueberries
• 1 tsp. fresh lemon juice
• 1/2 tsp. lemon zest
• 1 cup dates
• 1/4 cup pecans
• 1 tsp. cinnamon
• 1 Tbsp. honey (optional)
• 1/4 cup ground flaxseed

Directions:

1. First, lay out three 12 x 12 pieces of plastic wrap.
2. Next, put all ingredients except the blueberries in a food processor or blender and blend until a paste forms.
3. Put paste in bowl and add blueberries.
4. With a wooden spoon (or your fingers) mush the mixture together until well blended.
5. Divide the mixture into thirds and place in each of the three pieces of plastic wrap laid out earlier and wrap up the mixture tightly.
6. Shape the mixture into bars (a rolling pin helps) and keep wrapped.
7. Refrigerate for about an hour and they’re ready to eat!

Smoothies

SMOOTHIES:

Oats & Berries Smoothie

• 1 cup blueberries
• 1 cup strawberries
• 1 orange
• 1 banana
• ½ cup uncooked oat bran or buckwheat (G)
• ½ cup almond milk
• 1 Tsp. honey
• 10 ice cubes 

Directions:
Combine in blender and blend until creamy.

Blueberry Banana Smoothie

• 1 cup blueberries
• 1 banana
• 2 dates
• 1 cup water
• 1/2 cup ice
• 1 Tbsp. ground flaxseed
• 1 Tbsp. hemp oil
• 1 tsp. agave

Directions:
Blend together and enjoy!

Kiwi Mango Smoothie

• 1 cup fresh mango
• 1 cup fresh kiwi
• 1/4 cup buckwheat
• handful baby spinach
• 1 cup water
• 1/2 cup ice
• 1 Tbsp. ground flaxseed
• 1 Tbsp. hemp oil
• 1 tsp. agave

Directions:
Blend together and enjoy!

Sunrise Orange Smoothie

• 2 oranges peeled
• 1 banana
• 1/2 cup strawberries
• 4 oz. plain Greek yogurt
• 1 cup ice
• 1 Tbsp. ground flaxseed
• 1 Tbsp. hemp oil

Directions:
Blend together and enjoy!

Citrus Smoothie

• 2 oranges
• 4 clementines
• 1 cup fresh pineapples
• 1 banana
• 1 cup almond milk or 4 oz. plain Greek yogurt
• 1 cup ice
• 1 Tbsp. ground flaxseed
• 1 Tbsp. hemp oil

Directions:
Blend together and enjoy!

Green Tea GO! Drink

• 2 Tbsp. water
• 2 Tbsp. hemp seeds
• 2 Tbsp. chia seeds
• 1 green tea bag
• 1 tsp. honey or agave
• 1 cup frozen blueberries
• 1/2 banana
• 3/4 cup almond milk

Directions:

1. Brew 8 oz. (regular coffee mug size) of green tea and stir in honey or agave and set aside.
2. Add all ingredients to the blender, green tea last.
3. Blend until creamy.

Oats & Berries Smoothie

• 1 cup blueberries
• 1 cup strawberries
• 2 Tbsp. hemp seed
• 2 Tbsp. chia seed
• 1/3 cup uncooked oat bran (or buckwheat)
• 1/2 cup almond milk
• 1/2 cup water

Directions:
Combine in blender until creamy.

Peanut Butter Berry Drink

• 1/2 banana
• 1/2 cup almond milk
• 2 Tbsp. hemp seed
• 2 Tbsp. chia seed
• 1/2 cup blueberries
• 1/2 cup strawberries
• 1 Tbsp. almond butter or peanut butter
• 1 tsp. honey or agave

Directions:
Add all ingredients in the blender and process until thick.