BREAKFAST SMOOTHIES LUNCH BOWLS

Asian Quinoa Bowl - Serves 8 Vegan Lean - Serves 2-3

Berrylicious Ingredients Instructions Ingredients Instructions
1 cup quinoa Cook chicken breasts by baking or barbecuing. 1 large sweet potato, chopped into 3/4-inch Preheat oven to 400F and line two large baking sheets
½-1 cup unsweetened vanilla almond milk
1 red bell pepper, chopped Rinse the quinoa and cook in a medium cubes with parchment paper. Spread out the chopped sweet
1tsp. Maca powder (optional) 1 carrot, peeled and shredded saucepan according to package directions. 1 (15-ounce) can chickpeas, drained and rinsed potato on one sheet. Sprinkle with sea salt. For the
Pinch of cayenne pepper (optional) 1 cucumber, chopped Chop all vegetables while quinoa is cooking. (about 1.5 cups) roasted chickpeas, drain and rinse and then place on a
½ banana (frozen or fresh) 1 cup frozen edamame, thawed Let quinoa cool 5-10 minutes (mix to release 1 cup uncooked quinoa large tea towel and pat until completely dry. Discard any
½ cup frozen berries 6 green onions, chopped heat) before adding anything else. Chop 1 large carrot, peeled & julienned skins that fall off. Transfer the chickpeas to the baking
2 tbsp. protein powder *whey protein powder or egg white 1-2 cups shredded red cabbage cooked chicken into cubes. Add the quinoa, purple cabbage or vegetable of choice, shredded sheet. Generously sprinkle with sea salt and cayenne or
4 teaspoons fish sauce (high quality) vegetables and chicken to a large bowl. In a 2-3 handfuls of romaine, spinach or butter paprika. Toss gently to combine. Place both the sweet
protein powder*
3 limes, juiced small bowl, whisk the fish sauce, limes, lettuce potato and chickpeas into the preheated oven. Roast for
1 tbsp. coconut oil 1 tablespoon coconut oil coconut oil, and red pepper flakes until the 4 tbsp. hummus 15 min at 400F and then remove both. Flip the sweet
½ cup ice depending on desired consistency 1 tablespoon freshly grated ginger mixed well. Leave dressing on the side. ½ -1 sliced avocado potatoes and gently roll around the chickpeas. Place
pinch of red pepper flakes Sprinkle the basil and peanuts over the salad 2 tbsp. hulled hemp seeds. back in the oven for another 15 min or so, watching
Cherry Madness ½ cup chopped peanuts or almonds and stir lightly. Serve or refrigerate for up to a closely during the last 5 min. When the chickpeas are
½-1 cup cold water ¼ cup chopped basil day. Use dressing according to taste. golden and the sweet potatoes are lightly browned on
5, 4-6 oz. breasts of chicken the bottom and fork tender, they are ready to come out.
1tsp. Moringa powder (optional)
Rinse the quinoa and then place in a medium pot. Cook
Pinch of ground ginger (optional) as directed on package. In a large bowl, add a couple
½ banana (frozen or fresh) handfuls of greens. Allow the chickpeas to cool for 5 min
½ cup frozen cherries and then add them on the salad followed by the rest of
2 tbsp. protein powder* the ingredients. Serve immediately.
½ cup ice depending on desired consistency
B-Fast For Dinner - Serves 2 Ancient Taco Bowl - Serves 6
Ingredients Instructions Ingredients Instructions
Peachy Peachy
1 medium sweet potato, cut into chunks Preheat the oven to 425F. Place potatoes 2 cups dry sorghum, farro or amaranth (ancient Cook ancient grain of choice as directed. Drain and rinse
½-1 cup unsweetened vanilla almond milk 1 cup cooked black beans on a prepared baking sheet. Roast in the grain) the black beans and set aside. Heat non-stick skillet over
1tsp. Maca powder (optional) 1 cup cooked farro oven until lightly browned and fork 6 cups water medium heat. Add the corn, peas, diced red bell pepper,
Pinch of cayenne pepper (optional) 1/4 cup sliced red onion tender. About 15-20 minutes. Prepare the 2 cups sweet corn (fresh or frozen) diced yellow onion, and salt. Allow the mixture to roast,
½ banana (frozen or fresh) 1 cup frozen corn-thawed dressing by whisking all the ingredients 1 cup diced red bell pepper stirring only occasionally to allow for browning. Cook for
1 cup frozen peas-thawed until smooth. Taste test and adjust 1/2 cup diced yellow onion 10-12 minutes or until roasted to your satisfaction. Stir in
¼ cup frozen peaches
1 avocado, chopped seasonings if need be. Divide the quinoa, 1 can black beans (14.5 oz.) minced garlic and dried spices. Combine ancient grain to
¼ cup frozen blueberries
handful of cilantro, chopped beans, and all the veggies between two 1 1/2 tbsp. olive oil mixture above. Add sliced avocado. Season with salt to
2 tbsp. protein powder* 1 small jalapeño pepper, seeded and thinly bowls. Top with poached eggs and add 1/4 tsp. sea salt taste (add lime juice, if desired).
½ cup ice depending on desired consistency sliced dressing as needed. 1/2 tsp. chili powder or crushed red pepper
2 poached eggs 1 tsp. dried cumin
Get Loco Coco salt + pepper to taste 3 cloves garlic, minced
3 avocados
¼ cold coconut water
Dressing Lime juice (optional)
1 handful spinach or kale
1 clove of garlic, minced
1tsp. Maca powder (optional) 2 teaspoons ground cumin
Pinch of cacao or carob powder juice of 2 large limes
½ banana (frozen or fresh) 1/4 cup vinegar
½ cup frozen berries Salt and pepper to taste
2 tbsp. protein powder*
1 tbsp. coconut oil (optional)
½ cup ice depending on desired consistency

Energizer Bunny
½ cup cold water
1 tsp. granulated coffee
½-1 cup unsweetened vanilla almond milk
1tsp. Maca powder (optional)
½ banana (frozen or fresh)
3-4 frozen strawberries
2 tbsp. protein powder*
½ cup ice depending on desired consistency