Want an energizing snack that tastes so delicious that you won’t believe it’s actually good for you? Try this Currant Carrot Clusters recipe! It goes well with this smoothie.
- ½ cup grated carrot
- ½ cup oats
- ¼ cup dried currants
- 1/8 cup unsweetened apple sauce
- 1 tsp raw honey
- 2 tbsp coconut oil
- ¼ banana (mashed)
- ¼ cup pumpkin seeds
- 2 tsp cinnamon
- Pinch of nutmeg
- 3 tbsp ground flax seed
- ¼ cup unsweetened coconut flakes
- 1.5 tsp vanilla extract
- Pinch of sea salt
Combine all ingredients into a large bowl. Mix together well and form into 2 inch balls. Let set in the fridge and enjoy.
Keep sealed in an airtight container in the fridge.
This cool breakfast choice is great for vegans and vegetarians looking for something new. The chia and hemp seeds provide healthy omega 3 fatty acids great for skin, nails, hair and fat loss. Serve this with delicious Oat Clusters for a filling and healthy breakfast!
- 4oz almond milk (or almond, coconut milk etc)
- 2 tbsp chia seeds
- ½ tsp agave nectar (only if milk is unsweetened)
- ¼ tsp vanilla extract
- ¼ cup raspberries
- 3 tbsp hemp hearts
- 1 tsp unsweetened shredded coconut
- In a large, deep bowl combine the milk, chia, agave, vanilla and 1 tbsp hemp. Stir until combined and refrigerate for 2-3 hours. Stir the mixture a few times.
- When set, top with remaining hemp, raspberries and coconut- or make layers out of the ingredients.
This smoothie is so creamy and chocolately, it’s almost like a milkshake but much healthier! Balance the sweetness of the chocolate smoothie with some crunchy and slightly salty kale chips!
1 scoop protein powder (plain or vanilla)
1 heaping tbsp raw cocoa powder
½ tsp vanilla extract
½ cup unsweetened cashew milk (can use almond or coconut as well)
1 cup water
1/8 tsp cinnamon
Blend and Enjoy
Slow cooker meals are a great way to ensure dinner is ready by the time you walk through the door from work. Here is a delicious and healthy recipe, packed with protein! Ensure that you have food from other food groups by preparing these vegetables, Mushroom Yakitori!
- 4 chicken breasts, boneless, skinless
- 2 celery stocks, diced
- 1 onion, diced
- ¼ cucumber finely diced
- ½ cup red cabbage shredded
- 1 clove garlic, minced
- 16 oz chicken stock
- ¼ cup BBQ sauce
- 1 tbsp hot sauce
- 1 head Iceberg lettuce
- Homemade ranch salad dressing- 1 tbsp for each lettuce wrap
Homemade ranch dressing:
- ½-3/4 cup plain Greek yogurt
- 1 tsp dried dill
- Sprinkle of sea salt and pepper
- 1 small minced garlic clove
- 5 tbsp olive oil
- 2 tbsp parmesan cheese
Mix ingredients together in a blender or by hand. (This marinade can be stored for about a week in the fridge.)
Place chicken breasts in the slow cooker for 4 hours (on high) or 8 hours (on low)
Add broth, garlic, onions, celery
After the chicken has been cooked, remove it and shred it with two forks. Reserve ½ cup of the liquid and discard the rest
Add the hot sauce and BBQ sauce to the shredded chicken and place back in the slow cooker for 30 minutes on low
Serve chicken on lettuce wraps, top with 1 tbsp ranch sauce for each wrap, cucumber and red cabbage
Flavourful muffins loaded with carrots, pineapples, and walnuts that you won’t be able to believe are gluten free! A smoothie will pair up perfectly with these muffins! Try the detox smoothie here!
- Unsalted butter or non-stick cooking spray, for the pan
- 1 ¾ cups GF all purpose flour
- 1 ½ tsp baking powder
- ¾ tsp xanthan gum or corn starch
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp table salt
- ¼ tsp grated nutmeg
- ½ cup chopped walnuts plus 12 walnut halves
- 2 large eggs
- ½ cup brown sugar or coconut sugar
- 2/3 cup coconut oil
- 1 tsp pure vanilla extract
- ¾ cup finely grated peeled carrots (2-3 large carrots)
- ½ cup drained unsweetened crushed pineapple
- Heat the oven to 375.F. Grease a 12-cup muffin pan with unsalted butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, xanthan gum/corn starch, baking soda, cinnamon, salt, and nutmeg until well combined. Stir in the chopped walnuts. Make a well in the center and set aside.
- In a medium bowl, using a wire whisk, lightly beat the eggs. Add the sugar and whisk until smooth. Gradually whisk in the oil until well blended, then whisk in the vanilla. Stir in the carrots and pineapple.
- Pour the liquid mixture into the well in the flour mixture and stir until combined. Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above. Place a walnut half on top of each.
- Bake until golden brown and a wooden pick inserted in the center comes out clean, 18-20 minutes. Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.
Makes 12 muffins
Adapted from Gluten Free magazine