RECIPES BREAKFAST BANANA PROTEIN PANCAKES 1/8 teaspoon cinnamon ¼ teaspoon salt 2 large eggs 1 large very ripe banana 40 grams vanilla protein powder
LUNCH
CROCK-POT CHILI 1 can (15 ounces) black beans 1 can (15 ounces) kidney beans 1 can (15 ounces) sweet corn 1 sweet potato, peeled, cubed 1 medium onion, diced 2 cloves of garlic, minced
Directions: First, crack the eggs, separating the white and the yolk in different bowls. Beat the egg whites on high for about 2 minutes, until they form soft peaks. In the bowl with the egg yolks, add the rest of the ingredients and beat until smooth. Gently fold in the onethird of the egg whites into the mixture at a time until everything is carefully combined. Heat a skillet 1 can (28 ounces) crushed tomatoes 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon oregano 1 teaspoon cumin 1 teaspoon salt ¼ teaspoon cayenne pepper 1 cup vegetable stock
SNACK
CHOCOLATE ZUCCHINI CAKE 1 medium zucchini, shredded (1 cup) 2 eggs ½ cup coconut sugar (can substitute with brown sugar) ⅓ cup maple syrup 1 (5.3 ounces) container vanilla yogurt 1 teaspoon vanilla ¼ cup coconut oil, melted and cooled 1 ½ cups almond flour ½ cup oat flour ½ cup cacao powder (or unsweetened cocoa powder) ¼ teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips 1 teaspoon coconut oil Directions: Preheat the oven to 350 degrees. Line an
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FOUR CORNERS HEALTHY LIVING
over low heat and scoop ¼ cup of the mixture into the skillet per pancake. Cook pancakes for one to two minutes on each side. This recipe makes about 8 pancakes total. For topping, take one-third cup of Greek yogurt mixed with a tablespoon of honey, and add fresh fruit as desired.
Directions: Place black beans, kidney beans, sweet potato, onion and garlic in a slow cooker. Add crushed tomatoes, and sprinkle the seasonings and mix to distribute evenly. Pour in the vegetable stock, and then turn the slow cooker on high for 4 hours or low for 8 hours. Serve with desired toppings – like shredded cheese or cornbread.
8-inch by 8-inch baking pan with parchment paper paper and spray with nonstick cooking spray. Shred a zucchini and squeeze out excess moisture with a cheesecloth or dish towel. Measure one cup of shredded zucchini and add it to a large mixing bowl. Add eggs, sugar, maple syrup, yogurt and vanilla, then whisk until combined. Add ¼ cup melted and cooled coconut oil to the mixture and stir well. Add almond flour, oat flour, cocoa powder, baking soda and salt. Mix gently until combined, then fold ½ cup chocolate chips into the batter. Pour into prepared pan and bake for 30-40 minutes. Allow cake to cool for 30 minutes in the pan before removing and adding topping. To make the topping, add ½ cup chocolate chips and 1 teaspoon of coconut oil into a microwave safe bowl. Stirring in 30-second intervals, melt the chocolate in the microwave. Pour on the cake and evenly spread. Serve with fresh strawberries.
