SERVINGS: 1 PREP TIME: 5 MINUTES COOKING TIME: 0 MINUTES
INGREDIENTS
0.5 cup [82.5 g] Frozen Mango
0.5 cup [70 g] Frozen Pineapple
1 medium [118 g] Banana
2 scoop [48 g] Organic Vegan Protein Powder
1 cup [240 g] Coconut Water
DIRECTIONS
Add all ingredients to a high speed blender and blend until smooth.
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Ciopinno
SERVINGS: 4 PREP TIME: 10 MINUTES COOKING TIME: 30 MINUTES INGREDIENTS 2 tbsp [28 g] Olive Oil 8 tbsp [120 g] Apple Cider Vinegar 1 cup [237 g] Water 2 cup [484 g] Diced Canned Tomatoes 1 tbsp [5.5 g] Italian Seasoning 1 tbsp, ground [1.8 g] Oregano 1 Dash [1 g] Himalayan Pink Salt 1 head [30 g] Garlic (miced) 2 medium [238 g] Red Sweet Pepper (diced in foodprocessor) 2 small [86 g] Shallot (diced in food processor) 6 oz, cooked [170.1 g] Scallops 6 oz [168 g] Cod 6 oz [170.4 g] Shrimp (Prawns) 16 oz [453.6 g] Clams (or muscles ) 2 leaf [1.2 g] Bay Leaf 4 serving (25g) [100 g] Sour Dough Bread DIRECTIONS Heat oil in a large pot oor dutch oven.Add garlic and heat for about 2 minutes or until fragrant.Add red peppers and shallots. Cook for about 10minutes.Add tomatoes, apple cider vinegar, water, seasoning and bay leaves. Bring to a boil and then let simmer on low.Add seafood and let simmer for 20 minutes until clams/muscles are open.Serve warm with a side of sourdough bread. NUTRITION INFO Calories : 440.95 Fat : 14.73 g Carbs : 36.67 g Protein : 40.98 g Fiber : 4.82 g Sugar : 7.63 g
Orange Cardamom Coconut Macaroons
SERVINGS: 12 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 2 large [66 g] Egg White 0.25 cup [80 g] Maple Syrup 1 small (2-3/8" dia) [96 g] Orange (1 tsp zested) 0.25 tsp, ground [0.5 g] Cardamom 2 cup [192 g] Unsweetened Shredded Coconut DIRECTIONS Preheat oven to 325°F (163°C) and line a baking sheet with parchment. Whisk egg whites until frothy. Add maple syrup, zest,and cardamom. Stir in coconut until evenly coated.Scoop tablespoon-sized mounds onto sheet and bake14–16 minutes until golden. Cool on wire rack. NUTRITION INFO Calories : 112.04 Fat : 8.02 g Carbs : 8.13 g Protein : 1.56 g Fiber : 2.87 g Sugar : 6.12 g
Lemon-Dill Baked Cod with Quinoa & Asparagus
SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 10 oz [280 g] Cod (2 Fillets) 2 tbsp [28 g] Lemon Juice 1 sprigs [0.2 g] Dill (Chopped) 0.5 cup [85 g] Quinoa (uncooked) 1 bundle [100 g] Asparagus (Trimmed) 2 tbsp [28 g] Avocado Oil (Divided) 2 dash [1.25 ml] Kosher Salt (Divided) 1 dash [0.1 g] Black Pepper DIRECTIONS Cook the quinoa according to the package instructions. Preheat the oven to 400°F (204°C). Toss the asparagus with half of the avocado oil and half the kosher salt. Spread it in a single layer on a baking sheet. Roast for 5 minutes.Reduce the oven temperature to 375°F (190°C). Place the cod fillets in a baking dish and drizzle with the remaining avocado oil and all of the lemon juice. Sprinkle with chopped dill, half the kosher salt, and black pepper. Place the cod in the oven with the asparagus and bake both for 12–15 minutes, or until the cod flakes easily with a fork and the asparagus is tender-crisp. Serve the baked cod with the cooked quinoa and roasted asparagus. Drizzle with extra avocado oil before serving, if desired. NUTRITION INFO Calories : 415 Fat : 19.32 g Carbs : 30.63 g Protein : 32.03 g Fiber : 3.93 g Sugar : 0.15 g
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