Honey Mustard Dressing/Marinade

Dressing: Whisk together:


• 1/2 cup dijon mustard
• 1/4 cup honey
• 2 tablespoon olive oil
• salt to taste

Salad from Picture" 

Chicken Salad
• 4 skinless and boneless chicken thighs or chicken breasts
• 5 slices bacon, diced
• 1 head of romain lettuce, comes out to about 5-6 loosely packed cups
• 1 cup cherry tomatoes, cup in half (about 150 grams)
• 2 large avocado, pitted and sliced
• 1/2 of a red onion, thinly sliced

Instructions

1. Whisk together the dressing in a small bowl. Pour half of the dressing over the chicken breasts. If time allows let the chicken marinate in the fridge for a 30 minutes or overnight.
2. When you're ready, heat a nonstick skillet over a medium heat with a splash of olive oil. Sear the chicken on both sides (about 5-7 minutes each) until cooked through. Once the chicken is all cooked, set aside to rest while you prep your other ingredients.
3. Wipe the skillet you used with a paper towel, add another small splash of oil and fry the bacon until crispy.
4. Prep the rest of your salad ingredients and add them to a large salad bowl. Slice the chicken into strips and add them to salad. Pour the remaining dressing over the top, sprinkle the bacon bits over the top and season with any additional salt and pepper.

Notes

Honey Mustard Dressing from Primal Palate

Peanut Butter Banana Cups

http://skinnyms.com/chocolate-peanut-butter-banana-cup-recipe/

Ingredients

• 3/4 cup dark chocolate chips (can also be dark chocolate cut into small pieces from a bar)
• 1 medium banana, peeled and sliced into 16 rounds
• 1/4 cup all-natural peanut butter, store bought or homemade
• 1 tablespoon melted coconut oil, (unrefined extra-virgin preferred)
• 16 (1.25-inch) baking cups

Directions

Place a sheet of wax or parchment paper on the counter top for preparation. Set the baking cups on top.

Melt chocolate in a double-boiler or in a small sauce pan over low heat. Allow to cool slightly. In the meantime, combine the melted coconut oil and peanut butter.

Add approximately 1 teaspoon melted chocolate to the bottom of each baking cup, followed by one banana slice, 1 teaspoon peanut butter mixture, and lastly drop about 1/2 teaspoon melted chocolate in the center of each cup. Carefully place cups on a freezer safe dish or casserole pan. Cover and place in the freezer until set, approximately 1 hour.

NOTE: Our perfectly portioned Peanut Butter Banana Cups thaw quickly. For best results, enjoy one at a time after allowing to set at room temperature about 2-3 minutes. To prevent the peanut butter mixture from softening too quickly, add 1 tablespoon powdered sugar to peanut butter and coconut oil mixture before adding to cups.

Cucumber Tomato Avocado Salad

http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/


1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.

Triple Ruby Relish

http://www.bhg.com/recipe/triple-ruby-relish/

• 16
  ounces strawberries, hulled and chopped
• 1/2
  cup chopped watermelon
• 6
  radishes, cut into strips
• 3
  tablespoons white balsamic vinegar
• 1
  tablespoons snipped fresh mint

Directions

1. In a large bowl combine strawberries, watermelon, and radishes. Add vinegar. Let stand 10 minutes. Drain. Toss with mint. Store any remaining relish in the refrigerator for up to 2 days.

Nutrition Facts (Triple Ruby Relish)

Per serving: 
• 22 kcal cal., 
• 0 g fat
 
• (0 g sat. fat, 
• 0 g polyunsaturated fat, 
• 0 g monounsatured fat), 
• 0 mg chol., 
• 1 mgsodium, 
• 5 g carb., 
• 1 g fiber, 
• 4 g sugar, 
• 0 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

Spicy Watermelon Salsa

http://www.bhg.com/recipe/pork-tacos-with-watermelon-salsa/

• 1 1/2
  cups chopped seeded watermelon

• 1
  fresh banana or Anaheim peppers, finely chopped*

• 1/4
  cup snipped fresh cilantro

Chop and mix...REady. 

Detox Salad

• 3 large beets, peeled and shredded {makes 2-3 cups}
• ½ head green cabbage, finely chopped {makes about 2 cups}
• 1 bunch dinosaur kale, de-stemmed and shredded {makes about 2 cups} ( HW: not sure what she means by dinosaur kale but I would think kale baby or mature would be fine) 
• 1/2 cup fresh cilantro, finely chopped
• zest of 1 lemon {~1 Tbl}

Detox Salad Dressing

{double recipe for heavier dressing}

• 2 lemons, juiced {~4 Tbl}
• 1/3 cup sunbutter {directions below}
• 1 Tbl fresh ginger, grated
• 4 Tbl apple cider vinegar 

Directions:

Detox Salad

Combine all the ingredients in a large mixing bowl.

Detox Salad Dressing

Combine all ingredients in a food processor or blender and blend for 1-2 minutes, or until smooth and creamy.

Note: to make sunbutter, place ½ cup sunflower seeds in a food processor for ~5 minutes, or until “buttered.” 

Plate

Toss the salad ingredients with the dressing. Plate and top off with a generous sprinkling of the fresh lemon zest.

3 ingredient snack Bars

http://www.thekitchn.com/how-to-make-easy-3-ingredient-energy-bars-at-home-cooking-lessons-from-the-kitchn-184306

How To Make 3-Ingredient Energy Bars at Home

Makes 8 large bars or 16 small square-shaped bars

What You Need

Ingredients
1 cup nuts (HW: use sunflower or pumpkin seeds for nut free) 
1 cup dried fruit
1 cup (12-15 whole) pitted dried dates, preferably Medjool (hw: can sub raisins) 

Equipment
Food processor
Plastic wrap or wax paper
Sharp knife

Instructions

1. Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 350°F for 10 to 12 minutes, until fragrant and golden. Allow to cool before using. (See: How to Roast Nuts in the Oven.)
2. Combine the nuts, dried fruit, and dates in a food processor.Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.
3. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
4. Process continuously until a ball is formed, 1 to 2 minutes. Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball.
5. Press into a thick square and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top. Press the dough with your hands until it forms a thick square, roughly 8"x8" in size. Wrap and chill for at least an hour or overnight.
6. Divide into bars. Unwrap the chilled dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.
7. Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to 3 months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste-like.

Additional Notes:

• Energy balls: The dough can also be shaped into small balls. Refrigerate until firm, then wrap in plastic for longer storage.
• Try these combinations! Cherry-almond, apricot-almond, cranberry-pecan, apple-cinnamon-walnut
• Try these add-ins! Shredded coconut, chia seeds, chocolate chips, cacao nibs, cocoa powder, crystalized ginger, ground cinnamon, ground nutmeg, ground cardamom, lemon zest, lime zest

RAW CARROT CAKE {VEGAN, PALEO, GLUTEN-FREE, REFINED SUGAR-FREE, SCD, AIP}


from the unconventional baker

Cake Ingredients:

• ½ cup raisins {or other dried fruit of your choice}
• 1 cup walnuts {omit for AIP version -- use a mix of shredded coconut and more dried fruit instead, or use some dried white mulberries instead altogether}
• 4 small carrots, coarsely chopped
• ¼ cup unsweetened shredded coconut
• ¼ cup coconut oil, softened
• ¼ cup maple syrup {or your favorite liquid sweetener, like honey, agave, etc.}
• 1-2 tsp pure vanilla extract {use alcohol-free for AIP}
• 2 tsp cinnamon
• ¼ tsp nutmeg {omit for AIP}
• dash salt

Frosting Ingredients:

• ¾ cup coconut manna, warmed to a soft consistency {also called coconut butter}
• ¼ cup maple syrup, at room temperature {or your favorite liquid sweetener, like honey, agave, etc.}
• 2 tbsp lemon juice, at room temperature
• 2 tbsp non-dairy milk of your choice, at room temperature
• 2 tsp pure vanilla extract {use alcohol-free for AIP}
• cinnamon for sprinkling

INSTRUCTIONS

1. Line a muffin pan with 6 cupcake liners and set aside.
2. Place all cake ingredients into a food processor and process into a finely crumbled/sticky mixture {be careful not to over-process into a paste though}. Divide this mixture between the 6 cupcake liners and use your fingers to press into a cupcake shape {I flattened the tops of mine by simply pressing them down evenly to create a smooth surface for the frosting, but you can always shape yours into little domed cakes}. Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
3. Make sure all frosting ingredients are at room temperature, when ready to frost, place all frosting ingredients into a high power blender {I used my Vitamix for this} and process into a smooth consistency. Transfer to a piping bag and frost the cupcakes. Sprinkle with a hint cinnamon and enjoy!

NOTES

Store leftover cupcakes in the fridge. Let them sit out for 10 minutes after refrigeration to allow the frosting to soften up a touch {it will really hold its shape infinitely though and continue to look just as it did when you first piped it -- just gets a little firmer when chilled}.

Note: maple syrup is not a raw sweetener, but that's my preferred sweetener to use. Feel free to use your favorite raw sweetener instead if you prefer.

Tropical Dream Chia Pudding

 TRAVELNISTA 




1 Tbsp chia seeds
1 medium banana
.5 cup of fresh diced pineapple
.25 cup of water

Directions

In a blender blend banana and water.

Pour blended mixture into a dessert container or bowl. Add chopped pineapple.

Stir in 1 Tbsp of chia seeds. Mix very well.

Pop into refrigerator to set up. The longer you let it set up the better it tastes. I generally let it refrigerate over night.

Number of Servings: 1

RAW CHOCOLATE BROWNIES

Yields approximately 8 small brownies

Ingredients

1 cup cashews (soaked for a minimum of 3 hours)

1/2 cup macadamia nuts (soaked for a minimum of 3 hours)

1/3 cup chopped hazelnuts

2 tablespoons unrefined coconut oil

2 tablespoons pure raw honey (I used once again killer bee raw organic honey) sub maple syrup for vegan

4 tablespoons cacao powder + more for dusting

Method

- Soak cashews and macadamia nuts in water for a minimum of 3 hours and drain.

- Combine nuts, honey, coconut oil, and cacao powder in high powered blender and blend until smooth (use a spatula to scrape down the sides and add to mixture, blend until all is combined!)

- Spread evenly into half of a 7x10 pan, using your hands to press it into the pan.

- Refrigerate for at least two hours to set before cutting.

- Dust with cacao powder and garnish with 1/3 cup chopped hazelnuts.  Cut into squares and serve.

- Store in refrigerator.