Instructions

Step 1

Place all ingredients in your blender and blend until smooth. Pour into a glass and enjoy!

Notes About Recipe

• Alternate Milks: Feel free to replace the cows milk with a milk choice of your preference, like oat or almond.
• Thicker Consistency: Add handful of ice cubes for a thicker consistency
• No Pumpkin Pie Spice: Use cinnamon instead.
• Toppings: Sprinkle with extra cinnamon or pumpkin spice if desired, and top with raw pumpkin seeds if you like some crunch.
• Warm it Up: To serve this warm, whisk together the milk, pureed pumpkin, and vanilla in a small sauce pan over medium heat and bring to a gentle simmer before adding it to the blender with the remaining ingredients.

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Instructions

Step 1

Mix all into a bowl and serve for a nice side to any main dish.

Notes About Recipe

• You can scale this recipe up or down as needed, as well as add in other things like fresh fruit (strawberries, raspberries, mandarin oranges, etc.)
• Be mindful of how much nuts and or dressing you use, as this can quickly increase the amount of calories here.
• You can also use 50/50 spring mix, instead of just spinach, to help you use is before it goes bad…

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Instructions

Step 1

Preheat the oven to 400F.

Step 2

Spray a baking tray with non-stick spray.

Step 3

In a bowl, with your hands, mix together all of the ingredients: ground turkey (1lb.), parmesan (1/2 cup), bread crumbs (1/2 cup), and egg; (optional: add onions, garlic, chili flakes).

Step 4

Roll into small-medium sized balls (4 cm x 4 cm spheres). This recipe should make around 8 meatballs.

Optional: wrap a slice of turkey bacon around meatball and stick toothpick through to hold.

Step 5

Cook in oven for 18-20 minutes, or until outside is a slightly brown; cooking time will vary based on size of meatballs you make.

Notes About Recipe

• You can sub-out turkey for another type of ground meat, same serving sizes will apply.
• Something to keep in mind: Turkey and chicken are leaner meats, they are therefore more sensitive to overcooking resulting in dryness, so make sure you don’t over cook them.

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Instructions

Step 1

Place the avocado on top of the toasted bread. Use a fork and smash it. Season with salt and lime juice.

Step 2

Add strawberries and feta cheese on top and enjoy!

Notes About Recipe

• Leftovers: Best enjoyed fresh.
• Serving Size: One serving is equal to one slice of toast.
• Additional Toppings: Top with arugula.
• Dairy-Free: Omit the feta cheese or use plant-based cheese instead.
• Sourdough Bread: One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.

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Instructions

Step 1

Preheat the oven to 350°F (175°C) and line a muffin tray with liners or use a silicone muffin tray.

Step 2

Add the banana, egg, yogurt, coconut oil, maple syrup, and vanilla to a large bowl. Mix well to combine.

Step 3

Add the baking soda, salt, and flour. Use a spatula to mix until just combined. Gently fold in the chocolate chips. Do not over-mix.

Step 4

Divide the batter evenly between muffin cups. Bake for 20 to 24 minutes or until firm to the touch. Transfer the muffins to a cooling rack to cool completely. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to four days.
• Serving Size: One serving is one muffin.
• More Flavor: Add cinnamon.
• Additional Toppings: Top with chopped walnuts rather than chocolate chips.
• Gluten-Free Flour: This recipe was tested using Bob’s Red Mill 1-to-1 Gluten-Free Flour. If using another type of flour, results may vary.
• How to Measure Flour: Fluff the flour first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.

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