ENERGY BALLS
INGREDIENTS
1 cup old-fashioned oats
⅔ cup toasted shredded coconut (sweetened or unsweetened)
½ cup creamy peanut butter
½ cup ground flaxseed
⅓ cup honey
½ cup semisweet chocolate chips (or vegan chocolate chips)
1 Tbs chia seeds (optional)
1 tsp vanilla extract
SMOOTHIE BOWLS
INGREDIENTS
½ cup unsweetened vanilla almond milk or milk of choice
1 cup fresh spinach
½ large banana cut into chunks and frozen (about 1/2 cup)
1Tbs almond butter peanut butter, or nut butter of choice
1 cup frozen mixed berries
½ to 1 scoop protein powder optional
½ to 1 Tbs honey or pure maple syrup optional
High-powered blender
STRAWBERRY SALAD
INGREDIENTS FOR THE SALAD
2 cups ripe strawberries
8 cups mixed salad greens
½ red onion
⅓ cup sliced almonds or pecan pieces
⅓ cup feta cheese crumbles
Fresh ground black pepper
FOR THE BALSAMIC VINAIGRETTE
2 Tbs aged balsamic vinegar
2 Tbs Dijon mustard
2 Tbs maple syrup (or honey)
¼ tsp kosher salt
6 Tbs olive oil
SOUTH WEST EGG SCRAMBLE
INGREDIENTS
6 large eggs
⅓ cup 2% milk
½ tsp dried parsley flakes
¼ tsp salt
6 ounces bulk pork sausage
1 tablespoon butter
1-½ cups frozen cubed hash brown potatoes, thawed
¼ cup chopped onion
1 cup shredded cheddar cheese
Optional: Cooked crumbled bacon, minced chives and halved cherry tomatoes
AVOCADO BLT SANDWICH
INGREDIENTS
1 ripe avocado
2 Tbs light mayonnaise
1 tsp lemon juice
1 clove garlic, minced
8 thick slices multigrain country-style bread, toasted
4 oz thinly sliced cooked turkey
4 oz thinly sliced cooked ham
TACO BOWL
INGREDIENTS
1 lb ground turkey
½ Tbs avocado oil
1 tsp smoked paprika
½ tsp cumin
1 tsp chili powder
½t sp garlic powder (or minced garlic)
½ tsp salt
½ tsp pepper
2 bags Success® Rice
4 slices bacon, crisp-cooked and halved crosswise
4 leaves romaine lettuce
1 tomato, thinly sliced
15.5 oz can black beans
6 mini peppers (or 1 large bell pepper)
8-10 grape tomatoes
1-2 cups cilantro leaves
1 medium lime
¼ cup plain yogurt (optional)
SOUTH WEST EGG SCRAMBLE
METHOD
1. Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat.
Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
1. Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes. If desired, top with bacon, chives and cherry tomatoes.
AVOCADO BLT SANDWICH
METHOD
1. Halve, seed, and peel avocado. In a small bowl mash one of the avocado halves; stir in mayonnaise, lemon juice, and garlic.
2. Thinly slice remaining avocado half.
3. Layer four of the bread slices with turkey, ham, avocado slices, bacon, lettuce, and tomato.
4. Spread remaining four bread slices with mashed avocado mixture; place on sandwiches, spread sides down.
TACO BOWL
METHOD
1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook about 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
3. Place peppers cut side-up in a 9"-x-13" baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Garnish with parsley before serving.
ENERGY BALLS
METHOD
1. Stir all ingredients together in a large mixing bowl until thoroughly combined.
2. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)
3. Roll into mixture into 1-inch ball.
SMOOTHIE BOWLS
METHOD
1. Place all ingredients into a blender.
2. Blend until smooth and creamy and no chunks remain.
3. Serve and enjoy (or store in a mason jar with lid for up to 24 hours in the fridge).
STRAWBERRY SALAD
METHOD
1. Wash and slice the strawberries. Wash and dry the salad greens.
2. Thinly slice the red onion. Tip: To mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving, then drain.
3. Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
4. Make the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
5. To serve, spread the greens on a plate and top with strawberries, red onion, almonds, feta cheese crumbles, vinaigrette, and several grinds of black pepper.