smoothies & SNacks

Baked garlic carrot fries

Servings: 2-3

• 6 large carrots, sliced like french fries.

• 1 tbsp coconut oil, melted

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cinnamon

• 1/2 tsp salt

Preheat oven to 325°F. In large bowl add melted coconut oil, garlic powder, onion powder, cinnamon and salt. Whisk together until combined. Add carrots and toss until evenly coated. Lay out onto a lined cookie sheet and bake for about 45-60 minutes or until desired crispness.

VEGGIES AND GUACAMOLE

Servings: 4-6

• 1 cup frozen peas, thawed

• 1 avocado, peeled, pitted and chopped

• juice of 1 lime

• 1/2 cup tomatoes, diced

• 1/2 cup red onion, diced

• 1/3 cup fresh cilantro, chopped

• 1 jalapeño, seeded and minced

• 1 tbsp garlic, minced

• 1/2 tsp high mineral salt like Pink Himalayan

• 1/4 tsp ground cumin

Directions

Blend peas in food processor and pulse until smooth. Transfer peas into a medium bowl and add all other ingredients except avocado. Stir until combined. Add avocado chunks and lightly mash with a fork until well incorporated. Serve with veggies like carrots, bell pepper, cucumber etc.

EDAMAME HUMMUS

Servings: 4-6

• 1/3 cup tahini

• 3 tbsp lemon juice

• 2 tbsp olive or avocado oil

• 1 clove garlic, roughly chopped

• 1/2 tsp high mineral salt like Pink Himalayan

• 1/2 cup fresh herbs (parsley or cilantro)

• 1 1/2 cup shelled edamame

• 3 tbsp water

Directions

Blend all ingredients in a small food processor and serve with veggies.

vanilla maple coconut mix

Servings: 4-6

Serving size 1/4 cup

• 1 cup slivered almonds, unsalted

• 1 cup pumkin seeds, raw

• 1/2 cup hemp hearts

• 1 cup unsweetened shredded coconut

• 2 tbsp coconut oil, melted

• 2 tbsp maple syrup

• 1 tbsp vanilla extract or vanilla bean

• 1 tsp maca powder, optional

• 1/2 tsp cinnamon

• 10-15 drops Stevia vanilla creme

• 1/2 tsp sea salt

Preheat oven to 350 degrees F. Combine almonds, pumpkin seeds, hemp hearts, and coconut in medium bowl. Stir until well mixed. Set aside. In small bowl, add melted coconut oil, maple syrup, vanilla, maca powder, cinnamon and Stevia drops. Whisk until smooth and well combined. Pour on top of nuts and seeds. Stir together until well coated. Spread onto a parchment lined cookie sheet. Bake for 12 minutes, remove from oven and toss. Place back in oven for another 10-15 minutes or until coconut is golden brown. Remove from oven and allow to cool before storing.

Power berry smoothie

Servings: 1

• 1 1/2 cups almond milk

• 2 cups frozen greens (I like spinach and kale)

• 1/2 banana, frozen

• 1 cup mixed berries, frozen

• 1/2 tsp Acai powder

• 2 tbsp chia seeds

• 1 scoop marine collagen peptides

• ice as desired

Directions:

Place all ingredients in a high speed blender, then blend until smooth. Pour into a large mason jar and sip away!

raspberry cream smoothie

Servings: 1

• 1 1/2 cups almond milk

• 2 cups frozen greens (I like spinach and kale)

• 1/4 cup coconut cream

• 1 cup raspberries, fresh or frozen

• 3 tbsp chia seeds

• 1/2 avocado

• 1 tbsp flax, ground

• 1 scoop marine collagen peptides

• ice as desired

Directions:

Place all ingredients in a high speed blender, then blend until smooth. Pour into a large mason jar and sip away!

strawberry coconut smoothie

Servings: 1

1 serving

• 2 cups frozen strawberries

• 2 cups coconut water

• 1 tbsp coconut cream

• 1 date, pitted

• 1/2 tsp spirulina or greens powder

• 1 tbsp hemp hearts

• 2 tbsp shredded unsweetened coconut

• pinch of high mineral salt like Pink Himalayan

• 1 scoop marine collagen peptides

Directions

Blend in high speed blender until smooth.