Weekly Specials

Shopping for your cream cheese is easy: Just go for the brand that will leave you smiling. Fluffy, creamy texture and quality ingredients combines to make Norman's the best on the shelf. shmear a smile

2 (3.5 oz) frozen acai packets

4 oz frozen strawberries (6-8 strawberries)

½ frozen banana

1 Tbsp maple syrup (omit if acai is sweetened)

2 Tbsp almond milk

Granola, nuts and sliced fruits for topping

Place all ingredients in a blender and blend until smooth.

Divide mixture between 2 bowls and top as desired.

ACAI BOWL GRANOLA

2 cups old fashioned oats ½ cup sliced almonds

¼ tsp cinnamon 1/8 tsp salt ¼ cup oil

1/3 cup honey

1/3 cup chocolate chips, optional

Preheat oven to 300°. Combine oats, nuts, cinnamon and salt in a 9x13 pan and toss to combine. Add oil and honey and mix well.

Bake 45 minutes.

Remove from oven and sprinkle chocolate chips (if using) over the granola. Let sit for 2 minutes then mix well. Break granola into chunks. Let cool, then store in an airtight container.

LOADED AVOCADO TOAST

This one’s a real treat! The eggs and onions can be prepped in advance, making this quick and easy to pull together.

2 slices sourdough bread, toasted 1 avocado

1 jammy egg, halved Pickled onions: 1 red onion, sliced ½ cup white vinegar ½ cup water 2 Tbsp sweetener

Prepare jammy eggs: Bring a pot of water to a boil. Lower 3-5 eggs (using a spoon) into the boiling water. Set the timer for 6 minutes. Prepare a bowl of ice cold water. As soon as the 6 minutes are up, transfer the eggs to the ice water. Eggs can be used immediately or refrigerated for up to a week.

Prepare pickled onions: Combine sliced onions with remaining ingredients in a small container. Let sit overnight before using. Onions will keep in the fridge for at least 2 weeks.

Assemble the toast: Mash half the avocado, sprinkle with salt and smear on the toasts. Slice the other half of the avocado.

Top the toasts with the sliced avocado, pickled onions and jammy eggs.

ROASTED CHICKPEA SALAD WITH MAPLE TAHINI DRESSING

SALAD: 8 oz lettuce or greens 4 oz red cabbage 10 mini peppers, sliced 2 persian kirbies, sliced 1 avocado, cubed

Roasted Chickpeas: 1 (15 oz) can chickpeas, rinsed and drained 1 Tbsp oil ¼ tsp salt ½ tsp onion powder ½ tsp garlic powder ½ tsp paprika

DRESSING: 4 Tbsp tahini 4 Tbsp mayonnaise 4 Tbsp water 2 Tbsp maple syrup 1 tsp parsley flakes 1 tsp lemon juice 1 tsp mustard ¼ tsp salt ¼ tsp black pepper

Roast chickpeas:

Preheat oven to 400°. Toss chickpeas with oil and spices in a 9x13 pan. Bake 35-45 minutes, until crispy.

Prepare dressing: Combine all ingredients in a small container. Seal tightly and shake well until smooth. Assemble salad: Combine all ingredients. Top with roasted chickpeas and drizzle with dressing.

HEALTHY BROWNIE BITES

Brownies that you can actually feel good about eating! Don’t worry, you won’t taste the tahini….

1 (3.5 oz) bar dark chocolate

1/3 cup tahini

1/3 cup maple syrup

1 egg

¼ tsp salt

½ tsp vanilla extract

5 Tbsp almond flour

1 Tbsp cocoa

Preheat oven to 350°. Spray a 8x8 pan with cooking spray and set aside.

Place chocolate in a small microwavesafe bowl (you can use a 2 lb container). Microwave for 20 seconds. Remove from microwave and stir. Repeat as necessary until chocolate is melted and smooth.

If you prefer, you can melt it in a double boiler or by placing it in the oven for 5 minutes.

Add tahini, maple syrup, egg, salt and vanilla extract and mix well.

Stir in cocoa and flour and mix until it is incorporated in the batter. Transfer batter into the prepared baking pan. Bake 20-25 minutes until the center appears set.

Cut into squares.

Tip: These are amazing straight from the freezer.

Note: These brownies are shehakol. You can sub regular flour for the almond flour if you prefer.