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A delicious blend of green goodness, rich in healthy fat, fiber and protein to keep you fuller longer. Perfect for breakfast or post-workout re-fuel.

Ingredients:

• 8 ounces coconut water
• 1/4 avacado
• 1 inch of fresh ginger
• 1 tsp turmeric
• Squeeze of lime juice
• 1 cup frozen pineapple or mango
• 1 scoop vegan protein powder
• 1 tsp matcha powder (optional)
• 2-3 mint leaves
• Large handful of spinach or kale

Directions: Place all ingredients into blender. Add spinach or kale last filling all the way to the top of the blender. Blend and enjoy!

Download the green smoothie recipe here.

Perfect for a quick breakfast or snack on the go. Make them your own by playing with the mix-ins. A fun recipe for the whole family.

Ingredients:

• 1 cup rolled oats
• 1/2 cup PB or almond butter (sunflower butter if allergy)
• 2 T hemp hearts
• 2 T flax seeds
• 1/3 cup honey or maple syrup
• 2 tsp vanilla or almond extract
• 1/2 cup mix–ins of your choice:
  Chocolate chips, goji berries, coconut, dried cranberries
• Pinch of salt

Directions: Combine ingredients: refrigerate for 1–2 hours and form 1” balls. Refrigerate and or freeze and enjoy!

Download the energy bites recipe here.

A perfect fall dish that everyone can enjoy. It's gluten-free, beautiful, nutritious and delicious!

Ingredients:

• 1 cup dry wild rice (to be prepared according to package directions and cooled to room temp)
• 1 T extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 pound button mushrooms, thinly sliced
• 1 can mandarin oranges (10.7 oz)
• 2 celery stalks thinly sliced, about 3/4 cup
• 2 cups loosely packed baby arugula
• 1/2 cup chopped pecans
• 1/4 cup scallions, thinly sliced, green parts only
• 1/4 cup loosely packed basil leaves, cut into ribbons
• Salt and pepper to taste

Dressing:

Directions:

1. Cook rice according to package directions and allow to cool to room temperature. In a medium sauce; pan, over medium/low heat oil and saute garlic for 2-3 minutes (do not allow to brown).
2. Add mushrooms and sauce; until softened. Salt and pepper to taste. Remove from pan and allow to cool to room temperature.
3. Make the dressing: combine ingredients, whisking olive oil in as the last ingredient.
4. In a large mixing bowl, combine cooled rice and mushrooms, oranges, celery, arugula and pecans.
5. Slowly drizzle dressing over mixture but do not overdress (you may not use all the dressing so add slowly).
6. Salt and pepper to taste and gently fold in the scallions and basil.
7.  

Download the wild rice, mandarin & arugula salad recipe here.

Also goes great as a dip for breads or sandwiches!

Ingredients

• 1 med to large roasted red pepper, peeled, seeded and deveined (or eight o of jarred roasted red peppers)
• 2 Tbsp extra virgin olive oil
• 2 tsp toasted sesame oil
• 2 Tbsp white miso
• 1” cube fresh ginger, peeled
• 1 small garlic clove
• 1 Tbsp + 1 tsp Mirin
• 1 tsp tamari

Directions: Place all ingredients in a high-powered blender or food processor until smooth. Drizzle on everything from grilled poultry, meats and fish to vegetables or grain salads. Will keep well in the fridge for up to 7 days.

Download the roasted red pepper miss for everything sauce recipe here.

Roasted red pepper miso sauce is the perfect finish to this dish!

Ingredients

• Two 6-8 oz pieces of wild caught salmon, skin on
• Extra virgin olive oil
• Salt & pepper to taste

Directions: Place an oven rack on the highest possible position and preheat to broil. Bring the salmon to room temp and pat dry. Score the salmon by using a sharp knife and cutting a few shallow slashes diagonally, about one inch apart. You’ll want to pierce the skin but be careful not to cut through the flesh. Place the salmon skin side down on a foil-lined baking sheet and drizzle with olive oil and salt and pepper. Cook 7-8 minutes. Drizzle with roasted red pepper miso sauce.

Download the easiest crispy-skin salmon recipe here.

Ingredients

• 1 pint of fresh strawberries, preferably organic
• 1 bag Lily's brand dark chocolate chips, no sugar added
• 1 cup chopped walnuts, spread out on a small plate or shallow bowl

Directions: Wash the strawberries and make sure they are completely dry before proceeding. Melt the chocolate chips in a double boiler on low heat. If you don't have a double boiler, bring an inch or two of water to a simmer in a pot and then place a glass or stainless-steel bowl with chocolate chips inside over the top. You want it to fit snugly without touching the water. (If it dips into the water, it will get too hot).

Gently stir with a rubber spatula until melted - about 3 minutes.

Tilt the bowl and one at a time, dip the strawberries in the chocolate and press into the walnuts.

Place on a small parchment lined baking sheet in the refrigerator and allow to harden. Enjoy! These can store in the fridge up to five days or freeze.

Download the simple strawberries &chocolate recipe here.