Chilled Cucumber Avocado Soup

Recipe Submitted By: Catherine T.
Date: June 3rd, 2017


Ingredients 2 small ripe avocados 2 large cucumbers 3 tbs lime juice Dash of Cayenne Pepper Salt and Pepper to taste 1 1/2 tbs of chopped fresh basil for garnish Optional: Chili Lime Spice for garnish

Cookies for Breakfast

Recipe Submitted By: Ruth Rosenthal May 7th, 2017


cookies for breakfast makes 12 cookies

1 1/4 cups gluten-free rolled oats (not quick-cooking) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 cup almond flour 1/4 cup brown rice flour 1/2 cup mashed ripe banana (about 1 large banana) 1/2 cup smooth almond butter, stirred (I used crunchy peanut butter and it tasted great!) 3 tablespoons pure maple syrup 2 tablespoons ground flaxseed 3 tablespoons liquid virgin coconut oil 1 teaspoon pure vanilla extract 1 cup add-ins of your choice (Laura recommends dried blueberries, pumpkin seeds, and chopped walnuts.

Crispy Almond Butter Choco Chip Cookies (credit: Oh She Glows)

Recipe Shared By: Jessemy

1 T. ground flaxseed 1/4 c. vegan butter or coconut oil (I used coconut oil) 1/4 c. almond butter (no sugar added) 1/2 c. sucanat sugar or brown sugar (I used 1/4 c. maple syrup) 1/4 c. coconut sugar or natural cane sugar ((I used 1/8 c.) 1 t. vanilla extract 1/2 t. baking powder 1/2 t. baking soda 1/2 t. fine grain sea salt 1 c. oats blended into flour 1 c. almonds blended into meal (I used Bob’s Redmill Almond Flour) 1/4 c. mini dark chocolate chips (or you could shave part of a 70% cacao bar)

Tuna & Avocado Salad

Recipe Shared By: Lori Levy

Ingredients 3 (15 oz) cans of light tuna in water 2 large avocados pitted, peeled, sliced 1 small red onion sliced 1 English cucumber sliced 1 fresh jalepeno, chopped without seeds 1/4 cup of chopped fresh cilantro Equal amounts of fresh squeezed lemon juice and olive oil (2 TBSP) Salt and Pepper to taste

Parsnip Parsley Soup

Recipe Shared By: Catherine T.

Ingredients 2 Tbsp coconut oil 3 leeks, cleaned and sliced (green and white parts) 2 Tbsp olive oil 1 1/2 to 2 pounds parsnips, peeled and chopped 3 strips lemon zest, use a peeler and make strips 1 in x 2 in approx 1-2 teaspoons salt 6 cups vegetable stock 2 cups finely chopped fresh parsley 1 tablespoon lemon juice Salt and Pepper to taste

Watermelon Salsa

Recipe Shared By: Hillary T. Date: April 4th, 2017

Ingredients 2 c diced watermelon 1 c yellow bell peppers 3 T chopped fresh cilantro 2 T fresh lime juice 1 T diced red onion Cooking Instructions Combine all the ingredients and mix well.

Easy Butternut Squash and Apple Soup

Recipe Shared By: Catherine T.

Ingredients 1 medium yellow onion, chopped (about 1 cup) 1 small apple (no need to peel), chopped 1 celery stalk (about 3/4 cup), chopped 1 carrot (about 3/4 cup), chopped 4 cups of vegetable broth (or chicken broth) Pinches of nutmeg, cinnamon, cayenne, salt and pepper to taste

Ginger Peach Smoothie

Recipe By: Catherine T.

Ingredients 1 1/2 cup of frozen peaches 1/4 to 1/2 banana 2 cups of unsweetened almond milk 1 1/2 cups of spinach 1 scoop of green superfood powder a large pinch of ground ginger or 1/4 to1/2 inch chopped fresh ginger Optional: up to 1 tsp of raw honey, scoop or less of protein powder Cooking Instructions Place all ingredients in a high speed blender and blend on high.